Sentences with phrase «tsp vegetable»

1 1/2 cups warm water 2 1/4 tsp (1 packet) active dry yeast 1 tsp granulated sugar 2 tsp salt 3 tsp vegetable oil 1/4 cup honey 1 whole egg 1 egg yolk 4 1/2 cups unbleached all purpose flour

1 onion, diced 1 tbsp curry spices, like vadouvan, madras curry powder, Malaysian curry powder or garam masala 2 tsp vegetable oil 2 cups parboiled rice 4 cups chicken or vegetable broth Kosher salt, to taste

3 Tbs fish sauce 3 Tbs brown sugar 1 Tbs + 1 tsp vegetable oil 1 1/2 lbs pork tenderloin, trimmed and sliced crosswise into 1 / 4 - inch medallions

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

Heat remaining 1 tsp vegetable oil in skillet.

Crab Pad Thai 8 oz rice noodles 1 cup tamarind water / concentrate 1/2 cup fish sauce 3 tbsp sugar 1 tbsp soy sauce 8 tsp vegetable oil 2 cloves garlic, minced 2 eggs, lightly beaten 8 oz lump crabmeat 2 cups bean sprouts 6 scallions, thinly sliced 1/2 cup roasted salted peanuts, chopped 2 limes, cut into wedges, for serving

Add 1 1/2 tsp vegetable oil, sweet peppers (if desired), and a pinch of salt and pepper.

Transfer the beets to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper.

Add 1 tsp vegetable oil.

Toss with 1 tsp vegetable oil and a pinch of salt and pepper.

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

Wipe the large pot clean and place over medium - high heat with 2 tsp vegetable oil.

Add the kale to a baking sheet and drizzle with 1 tsp vegetable oil.

For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil

Repeat with another 1 tsp vegetable oil for the second quesadilla.

Add the cubed pumpkin to a baking sheet and toss with 1 tsp vegetable oil.

While the beans warm, heat 1 tsp vegetable oil in a pan and sautè the greens until slightly wilted.

Place wedges on a baking sheet and toss with 2 tsp vegetable oil, BBQ spice, and a pinch of salt and pepper.

Lightly grease a baking sheet with 1 tsp vegetable oil.

Add the wedges to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt.

Add the pumpkin to a baking sheet and toss with 1 tsp vegetable oil.

Once all koftas have been rolled in the flour heat 1 tsp vegetable oil in a frying pan and fry kofta in batches so that they are browned on all sides and cooked through.

Quarter and toss with 1 tsp vegetable oil on a baking sheet.

Place a medium skillet over medium - high heat and add 2 tsp vegetable oil.

Drain and rinse with cold water to stop the cooking process and toss with 1 tsp vegetable oil and return to the pot.

Place a small saucepan over medium - high heat with 1 tsp vegetable oil.

Ingredients: 1/3 cup milk chocolate chips 1 tsp vegetable oil BROWNIE LAYER: 1 stick (1/2 cup) unsalted... Continue Reading →

Toasted Coconut Cilantro Rice 1 cup basmati rice 1/4 cup sweetened flaked coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh cilantro sprigs 2 scallions, chopped (1 cup)

Place them on a baking sheet and toss with 1 tsp vegetable oil and taco seasoning.

Serves 2 Ingredients 1 x 225g pack halloumi 2 tbsp clear honey 4 tbsp olive oil 2 lemons 1 avocado 1tsp crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove of garlic 3 tsp vegetable oil 2 wholemeal pittas Salt and black pepper Method In a bowl mix two...

1 cup all purpose flour 1 cup whole wheat flour 2 tbsp granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon 2-1/4 cups buttermilk * 1/4 cup sour cream 2 eggs 3 tbsp unsalted butter, melted and cooled slightly 1/2 cup mini chocolate chips 1 - 2 tsp vegetable oil for greasing pan

Heat skillet with 1 1/2 tsp vegetable oil (or use a griddle).

Fajita Marinade 1 tsp chili powder 1/2 tsp cumin 1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oil

dried Chinese noodles 2 tsps vegetable oil 2 oz.

Not exact matches

2 tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea salt

10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot water

vegetable oil (or other neutral flavoured oil) 1/4 cup molasses 1 tsp.

Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.

for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.

for the cupcakes: 1 box (18.25 oz) yellow cake mix 1/2 cup buttermilk 1/2 cup molasses 1/3 cup vegetable oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutmeg

Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)

1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes

Make the «stracciatella» mixture by melting together the 1 oz of chocolate and 1 tsp of vegetable oil.

packages baby spinach (and / or a mixture of vegetables to saute - I added green beans, shallot, and bell peppers) 2 tsp.

vegetable oil (or other neutral flavoured oil) 1/2 tsp.

vegetable oil 1 large white onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can diced tomatoes with juice 1/2 tsp.

2 cups low - sodium chicken or beef broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut into cubes 2 oz fresh or frozen mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)

250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted

fish sauce, optional 3/4 cup canned, diced tomatoes 1 1/2 cups coconut water or vegetable broth, as needed 1 tsp.

for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup + 2 tbsp white sprinkles, separated