Sentences with phrase «tbsp vegetable»

Makes enough to fill 10 to 12 paper cones 1 tbsp vegetable oil 50g popcorn maize 50g unsalted butter 75g light muscovado sugar 2 tbsps golden syrup 1 tsp vanilla extract 1/2 tsp sea salt flakes

300 g mixed vegetables (peas, carrots, beans and potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato puree 3 fresh green chillies, slit down the middle (I chopped mine up) 1 tsp turmeric powder 1 tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh pineapple chunks 1/3 cup light cream few chopped glace cherries to garnish (or used dried cranberries) Coriander leaves to garnish

1 tbsp vegetable oil 3 onions 2 tbsp toasted and ground cumin 2 tbsp toasted and ground coriander 1 tbsp chili flakes 1 tbsp salt 1 tbsp cracked black pepper 6 - 8 medium potatoes 1 rutabaga, diced 1 - 2 cups frozen peas

About 5 % fresh leafy vegetables (like kale and pumpkin), blended to a liquid and supplemented with 1 tsp brewer's yeast (Vitamins B), 1 tbsp vegetable oil (vitamin E), a raw egg yolk (extra vitamins, antioxidants, and protein), and 1 tbsp yogurt (probiotics).

1 1/2 cups whole wheat flour 1/2 cup finely chopped parsley (1 whole cup if using mint extract instead of leaves) 1/2 cup finely chopped mint or 1/4 tsp of extract 1 egg 1/3 cup milk 3 tbsp vegetable oil

Pancakes 1 cup Unsweetened Soy Milk 1/4 cup Unsweetened Applesauce 1 Tbsp Vegetable Oil 1-1/2 cups Bob's Red Mill Organic 7 Grain Pancake Mix 1 tsp Ground Cinnamon 1/4 tsp Ground Nutmeg 3/4 cup Carrots finely shredded (about 1 large) 1/4 cup Golden Raisins 1/4 cup Walnuts chopped

• 8 chicken thigh cutlets * • 2 cloves garlic, chopped • 1 onion, diced • 1 leek, sliced • 2 cups celeriac, peeled and diced • 2 cups chicken stock • 2 cans (400 g) lentils, drained • 1 bunch flat leaf parsley, chopped • 1 tbsp vegetable oil

3 very ripe bananas 1 tsp lemon juice 2/3 cup milk 3 Tbsp butter, diced 2 Tbsp vegetable oil 2 1/4 tsp active dry yeast 1/4 cup granulated sugar 1/2 tsp salt 1 large egg yolk 3 3/4 cups bread flour, divided 1 Tbsp cornstarch 3/4 tsp baking powder

Ingredients: 350g / 12oz Gluten free self raising flour Make your own here (Tritimal flour is best) 350ml / 12floz milk 15ml / 1 tbsp vegetable oil 900g / 2 lb loaf tin (well greased) Method: Preheated oven to 200 * C / 400 * F?Gas mark 6.

Yield: Twelve 4 - inch or 44 silver - dollar size Ingredients 1 cup milk 1 1/4 cup flour 1/2 cup sourdough starter 1 Tbsp vegetable Oil 1 egg, room temperature 1/2 tsp salt 1 Tbsp sugar 1 tsp baking

Yield: 8 rolls Ingredients 3/4 cup water 1 Tbsp vegetable oil 1 cup sourdough starter 3 cup bread flour 1/3 cup cracked wheat 2

Vegan Spelt Chocolate Cupcakes Ingredients 1/2 cup soy milk 1/2 cup sugar 2 and 1/2 tbsp vegetable oil 1/2 tbsp apple cider vinegar 1/2 tbsp vanilla 3/4 cups spelt flour 2 and 1/2 tbsp -LSB-...]

1 block firm tofu, drained 3 + tbsp nutritional yeast 1/4 tsp salt, or to taste 1 + tbsp dried fenugreek leaves 1 tbsp dijon mustard 1/2 cup full - fat coconut milk 1/2 onion, diced 1 + tbsp vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped

Yield: 14 - 16 English muffins Ingredients 1/2 cup water 2 TBSP vegetable oil 1 cup sourdough starter 3 cup bread flour 1 tsp

bread machine) 3/4 cups, plus 2 Tbsp water 2 Tbsp vegetable

Ingredients * 2 Tbsp vegetable or peanut oil * 1 Tbsp minced garlic * 1 bunch fresh spinach (about 10 ounces) * 1/2 tsp sea salt * 1/2 tsp cane sugar * 1 Tbsp rice mirin or dry sherry * 1 - 2 tsps toasted sesame seeds (optional)

bread machine) 3/4 cup, plus 3 TBSP water 3 TBSP vegetable oil

Place a large nonstick skillet over medium - high heat and add 2 tbsp vegetable oil.

for the soup: 2 leeks coconut oil 1 kg sweet potatoes (about 4) a thumb - size piece of fresh ginger 1 tbsp vegetable stock powder, or 1/2 a stock cube 1 tbsp soy sauce or tamari 1 tbsp maple syrup 1 tbsp peanut butter

Kashmiri - Style Kidney Beans with Parsnips 4 parsnips, peeled and cubed 1 cup water 1/2 tsp salt 1 14.5 - oz can kidney beans, drained 2 tbsp vegetable oil 1/2 tsp whole cumin seeds 1/2 tsp whole fennel seeds 1 cup finely chopped red onion 1/2 tsp minced fresh ginger root 3 garlic cloves, crushed 1 cup chopped tomatoes 1/2 tsp salt 1 tsp paprika 1/2 tsp turmeric 1/2 tsp ground ginger 2 tbsp water 1/2 tsp garam masala cilantro, to garnish

Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 2 Tbsp vegetable oil 1 lb of cremini or button mushrooms, quartered 1 cup onion 4 oz extra-firm tofu 1 cup broccoli, roughly chopped 1 cup carrots, in 1 / 2 - inch dice 1/2 cup chicken broth 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 1b bok choy stems, in 1 / 2 - inch dice 1 Tbsp toasted sesame seeds

2 white fish fillets (such as tilapia or cod) ~ 1 pound 1 egg, beaten 1 1/4 cups panko heaping 1/4 tsp onion powder heaping 1/4 tsp garlic powder heaping 1/4 tsp paprika salt and freshly ground pepper 1 Tbsp vegetable oil

Sauce 1 tbsp vegetable oil half of the reserved bell pepper 1 can (15 ounces) tomato sauce 2/3 cup water 1 tbsp chili powder 1 tbsp dry parsley 1/2 tsp garlic powder 1/4 tsp cumin salt and pepper to taste

Wipe the skillet clean again, and return to medium - high heat with 1 tbsp vegetable oil.

i have another egg replacer «recipe» that my family has used for ages because of my brother's many allergies: for 1 large egg: -1.5 tbsp water -1.5 tbsp vegetable oil -1 tsp baking powder

In a medium bowl, combine the chopped cilantro, garbanzo flour, Kite Hill yogurt, baking powder, 2 tbsp of remaining minced onion, 2 tbsp vegetable oil, and 1/2 tsp of salt.

Add chickpeas to a baking sheet and toss in 1 tbsp vegetable oil and Indian spice blend.

Place a small nonstick skillet over medium heat with 1 tbsp vegetable oil.

Place a large nonstick skillet over medium - high with 1 tbsp vegetable oil.

Return the skillet to medium - high heat with 1 tbsp vegetable oil.

Place a medium nonstick skillet over medium - high heat and add 1 tbsp vegetable oil.

Add the chickpeas to a baking sheet and toss with 1 tbsp vegetable oil, 2 tsp of the za'atar spice, and dried mint.

3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.

Spicy chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.

Return the large nonstick skillet to medium heat with 1 tbsp vegetable oil.

1 1/4 lbs ground turkey 1/4 cup and 1 Tbsp diced green onions, including whites, divided 1/3 cup panko bread crumbs 1 egg, lightly whisked 1 Tbsp soy sauce 1/4 cup mushrooms, finely diced 1 Tbsp fresh grated ginger * 2 tsp chili garlic sauce salt and pepper 1 Tbsp vegetable oil sesame seeds for garnish

-LSB-...] For the crust (From the Allergen - Free Baker's Handbook)-- 1.5 cups Gluten - free flour mix — 1/4 cup + 2 tbsps powdered sugar — 3/4 tsp xanthan gum — 1/8 tsp salt — 10 tbsp vegetable -LSB-...]

fresh morel mushrooms 2 tbsps unsalted butter 1/4 cup shallots, minced 1/4 cup brandy 1 tbsp vegetable oil 3 cloves garlic, peeled and coarsely chopped 6 oz.

1/2 cup zucchini, cut into matchsticks 1/4 cup carrot, shredded 1/4 cup daikon, cut into matchsticks 1 small onion, thinly sliced 3 to 4 green onions, cut into 1 inch sticks 1/4 cup chickpea flour 1/4 cup rice flour 1/4 cup water 1 tsp sesame oil squirt of sriracha 1 tbsp vegetable oil salt

Enchilada sauce 1 tbsp vegetable oil 1/4 cup bell pepper, very finely chopped 1 can (15 ounces) tomato sauce 1/2 cup water 1 tbsp chili powder 1 tbsp dry parsley 1 tsp oregano 1/2 tsp garlic powder 1/4 tsp cumin 1/2 tsp kosher salt pepper to taste

Heat 2 Tbsp vegetable oil in a pan over medium - high heat.

Place a large skillet or wok over high heat with 2 tbsp vegetable oil.

1 pkg Nasoya ® TofuBaked, Teriyaki, sliced 1 cup broccoli florets 1 cup orange bell pepper, sliced 1 cup green bell pepper, sliced 1 can (8 oz) pineapple chunks 1/2 cup unsalted or raw cashews 2 tbsp vegetable oil

Toss with 1 tbsp vegetable oil, a pinch of salt and pepper, and black sesame seeds.

Place a large skillet over medium - high heat and add 1 tbsp vegetable oil.

Place a medium nonstick skillet over medium - high heat with 1 tbsp vegetable oil.

Add 1 tbsp vegetable oil to a large pot over medium heat.

Place a large skillet over medium heat with 1 tbsp vegetable oil.

Add rice vinegar, 3 tbsp vegetable oil, just 2 tbsp of tamari, and 2 tbsp water.

1/2 cup dried pigeon peas washed and picked over, or 1 8 - ounce can pigeon peas, drained and liquid reserved 1 Scotch bonnet or habanero chile, stems and seeds removed, minced 2 cloves garlic minced 1 onion chopped 2 tbsp vegetable oil 2 cups rice 1 cup coconut milk 1 tsp dried thyme 3 green onions chopped including some of the greens