Sentences with phrase «tbsp vegetable oil»

Heat 1 tbsp vegetable oil in a medium skillet over medium - high heat.

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

Mango Barbecued Swordfish 2 7 - oz swordfish steaks 2 tbsp vegetable oil salt pepper 1/2 cup Mango Barbecue Sauce (recipe below) 1/2 cup long - grain rice 3/4 cup Coconut Curry Sauce (recipe below) 6 tbsp Tropical Fruit Salsa (recipe below) cilantro, for garnish

1 green tomato 1/4 c coarse cornmeal 1/8 c corn flour 1 tsp black pepper 1 tbsp cajun seasoning 1 - 2 tbsp vegetable oil paper bag

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

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

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

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.

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

Heat 1 tbsp vegetable oil in a large pot over low heat.

Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces

For the Dough 1 1/2 cups flour 1/3 cup sugar 1/4 tsp salt 4 tsp active dry or rapid rise yeast 2/3 cup warm milk (100 - 110F; low fat is fine) 3 Tbsp vegetable oil 1/2 tsp vanilla 1 egg

1 mango (12 oz), peeled and finely chopped 1 Tbsp lime juice 1 Tbsp orange juice 1 1/2 tsp orange juice 1/4 small onion, finely chopped 3/4 tsp salt 6 drops hot - pepper sauce 2 tsp chopped fresh cilantro 4 boneless, skinless chicken breast halves (6 oz each) 1 Tbsp vegetable oil 1/2 tsp salt 1/4 tsp ground black pepper

Gingerbread Blueberry Muffins (adapted from a Cooking Light recipe) 2 cups all purpose flour 1 1/2 tsp ground ginger 1 1/2 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/8 tsp ground cloves 1/8 tsp allspice 2 large egg whites 1/2 cup sugar 1/2 cup molasses 3/4 cup buttermilk 1/4 cup milk (skim is fine) 4 tbsp vegetable oil 1 tsp vanilla extract 1 1/2 cups blueberries (fresh or frozen)

1 Tbsp vegetable oil 1 1/2 lb (s) beef chuck, cut into 1 / 2 - inch cubes Kosher salt and freshly ground black pepper 3/4 cup fine cornmeal, plus 1 Tbsp for dusting beef -LSB-...]

2 Tbsp taco seasoning 1 Tbsp fresh lime juice 1 Tbsp fresh orange juice 1 pound mahimahi or other firm whitefish fillets, cut into bite - sized pieces 1 Tbsp vegetable oil

Ingredients Barbacoa - 4 lbs beef brisket (or beef chuck roast will also work)- 2 Tbsp vegetable oil - 3 chipotle chilis in adobo, chopped (Plus 3 tablespoons of adobo sauce)- 1 cup beef broth - 3 garlic cloves - 1 1/2 Tbsp ground cumin - 1 Tbsp dried oregano - 1 tsp salt, then more to taste - 1 tsp ground black pepper - 1/4 tsp ground cloves - 1/4 cup fresh lime juice

Ingredients 1 tbsp vegetable oil 1/4 cup bell pepper, very finely chopped 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 1/2 tsp kosher salt pepper to taste

Ingredients * 12 - 16 ounces macaroni shaped pasta 1 Tbsp unsalted butter 1 Tbsp vegetable oil 1/4 cup onion, diced 2 cloves garlic, crushed 1 tsp salt 1/2 tsp pepper 1/2 cup frozen spinach, excess moisture removed and chopped (mine was pretty finely chopped) 1/2 cup frozen artichokes, thawed and chopped 2 Tbsp flour 1 1/2 cup milk 1/3 cup cream cheese 1 cup shredded Swiss cheese 1 cup shredded Mozzarella cheese 1/4 cup grated Parmesan cheese

Jalapeño Hot Sauce Ingredients 10 jalapeño peppers 2 garlic cloves 3/4 onion 1/2 Tbsp vegetable oil 1 cup of water 1/2 cup of distilled white vinegar -LSB-...]

INGREDIENTS 400g (4 1/2 cups) dried pasta shapes (I used rigatoni) 1 tbsp vegetable oil 3 large chicken breasts, cut into chunks...

1 tbsp vegetable oil 2 cloves garlic, chopped 1/2 lb ground chicken or turkey 1 tbsp sugar 1 tbsp soy sauce 1/2 tbsp fish sauce juice of one lime 1/2 red bell pepper, chopped 1 cup broccoli handful of fresh basil leaves handful of bean sprouts

3/4 cup dried posole corn 2 tbsp vegetable oil 1 1/2 pounds lean pork cut in 1 1/2 - inch cubes 1 cups finely chopped onions 2 cloves garlic chopped 2 cups pork broth 3 tablespoons ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican Salt to taste Flour tortillas Garnish: Chopped fresh cilantro Chopped onions New Mexico red sauce

After the onion has caramelized, add 2 - 3 tbsp vegetable oil to the skillet, bring heat to medium hight.

2) In a large bowl, combine cookie mix, 2 Tbsp vegetable oil, water and egg.

For the chocolate buttermilk cake 2 cups plain flour 2 cups white sugar 1 tsp salt 150g unsalted butter (5.4 oz) 1/4 cup + 1 tbsp vegetable oil 1/4 cup cocoa 1 cup water 2 eggs, lightly beaten 1 tsp vanilla essence 2 tsp baking soda 1/2 cup buttermilk

1 1/2 c drained pumpkin purée, canned or made from 1 pound fresh pumpkin 1 1/4 c coconut milk (or vegan milk of choice) 2 tbsp vegetable oil 1 tbsp agave nectar 1 1/4 c corn flour 3/4 c rough corn meal or grits 1 tbsp baking powder 1/2 tsp baking soda 3/4 tsp salt Spray oil for pan

For shrimp: 16 jumbo shrimp, shelled, leaving tail and adjoining first segment attached, and deveined 2 tbsp vegetable oil 1 fresh jalapeño chile, minced, including seeds 2 tsp ground cumin

2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice

Ingredients 1 cup Onion, chopped (1 medium or a little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more) Water

adapted from CDK 1/2 purple cabbage, chopped finely 2 medium - sized potatoes, cut in small cubes 2 tbsp vegetable oil 1 tbsp turmeric 2 green chilies, minced (I used Thai chili peppers and included the seeds in the curry) 1 tbsp ground cumin 1 tsp ground coriander 1 ″ ginger, grated 1 tbsp vegetable oil 2 bay leaves 1/2 teaspoon garam masala Salt

Caribbean Vegetable Stew 2 cups chopped onions 2 tbsp vegetable oil 3 cups chopped cabbage 1 jalapeno, minced 1 tbsp grated fresh ginger 2 cups water 3 cups diced sweet potatoes, cut into 1/2 - to 3 / 4 - inch cubes salt to taste 2 cups fresh chopped tomatoes 2 cups frozen sliced okra 3 tbsp fresh lime juice 2 tbsp chopped fresh cilantro chopped peanuts sprigs of cilantro

2 bags milk chocolate chips 1 bag white chocolate chips 3 Tbsp vegetable oil 1 1/2 cups creamy peanut butter 1 tsp vanilla extract 2 cups powdered sugar 1 cup Halloween M&M s

1 1/2 cups all purpose flour 1/3 cup sugar 1/4 tsp salt 4 tsp active dry or rapid rise yeast 2/3 cup warm milk (100 - 110F; low fat is fine) 3 tbsp vegetable oil 1/2 tsp vanilla extract 1 large egg

While blending, slowly drizzle in 2 tbsp vegetable oil.

Add them to a baking sheet and toss with 1 tbsp vegetable oil, coriander, and a pinch of salt and pepper.

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

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

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

2 boneless, skinless chicken breasts Salt and pepper 1/2 cup honey 1/4 cup soy sauce 1/4 cup diced onion 2 Tbsp ketchup 1 Tbsp vegetable oil 1 clove garlic, minced 1 tsp fresh ginger, grated (1/4 -1 / 2 tsp dry) 1/4 tsp red pepper flakes 2 tsp cornstarch dissolved in 3 Tablespoons water Sesame seeds

Ingredients 1 1/2 cups all purpose flour 1/3 cup sugar 1/4 tsp salt 4 teaspoons instant yeast * 2/3 cup warm milk (100 - 110 degrees F) 3 Tbsp vegetable oil 1/2 tsp vanilla extract 1 large egg, lightly beaten

Toss in 1 tbsp vegetable oil and roast until tender and caramelized in places, about 20 to 22 minutes.

Add 1 tbsp vegetable oil to a baking sheet.

Place on a baking sheet and toss with 1 tbsp vegetable oil.

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

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