For poison ivy or poison oak, apply peppermint oil directly or dilute with
vegetable mixing oil (coconut, sesame, etc).
Not exact matches
Stir together the olive
oil, balsamic vinegar,
mixed herbs, garlic, salt and pepper — and using your hands,
mix through the
vegetables to ensure they all get a good coating.
Drizzle the
vegetables with the coconut
oil, sprinkle with salt and pepper, and
mix.
1 small onion, chopped 1 garlic clove, minced 1 tablespoon
vegetable oil 1 to 1 1/2 cups chopped green New Mexico chile, roasted and peeled 1 small tomato, peeled and chopped 2 to 3 cups chicken broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch
mixed with 3 tablespoons water
Start by cutting up all of your
vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive
oil, salt and pepper — give everything a really good
mix to ensure all of the
vegetables are coated then bake in the oven for 35 - 40 minutes.
Macaroni [Water, Enriched Semolina (Durum Wheat Semolina, Ferrous Sulfate, Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid)-RSB-, Water, Pasteurized Process Cheddar Cheese [Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes), Water, Milkfat, Sodium Phosphate, Sodium Hexametaphosphate, Salt, Artificial Color], Enriched Wheat Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid),
Vegetable Oil (Soybean And / Or Canola), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cheese Sauce
Mix [Dehydrated Blend of Cheese (Semisoft and Cheddar Cheeses (Pasteurized Milk, Cheese Culture, Salt, Enzymes)-RRB-, Food Starch - Modified, Whey, Salt, Cellulose Gum, Butter, Sodium Phosphate, Silicon Dioxide, Lactic Acid, Citric Acid, Yellow 5, Yellow 6], Yellow Corn Flour.
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
In either a medium bowl, or in the bowl of a standing
mixer, add the
vegetable oil and sugar and
mix for about 30 seconds, or until it looks like wet sand.
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»)
Substituted a couple things for what I did / did not have —
vegetable oil for the coconut, an equal
mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup of dark chocolate chips.
Square wonton wrappers 1 C water
Vegetable oil Instructions Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and
mix well by hand.
While the
vegetables are doing their thing,
mix your coconut yogurt, 2 tablespoons of mint, lime juice, olive
oil and 1 pressed garlic clove in a small bowl.
Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1 Cup Bluebird Emmer Pancake & Waffle
Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Contin
Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry
mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Contin
mix found in baking aisle) 2 Tb warm water
Vegetable oil for cooking... Continued
Toss the
vegetables in the
oil and spice
mix.
While brownies are cooling, add powdered sugar, butter, milk,
vegetable oil, vanilla and peppermint extracts to the bowl of an electric
mixer.
Dorie Greenspan uses hers as a pasta picker - upper, or stores them in the fridge covered in olive
oil, laying them over chicken, salmon, tuna or
mixed vegetables.
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4)
Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive
oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of
vegetable salad (optional)
Add in the eggs, milk,
vegetable oil and vanilla extract and give everything a good
mix.
1 package white cake
mix 1 3 oz package blackberry gelatin 1 cup of pureed blackberries, strained if you don't want seeds in your cake 4 eggs, room temperature 1 cup
vegetable oil 1/2 cup milk
1 box white cake
mix 1 cup buttermilk 1/2 cup
vegetable oil 1 tsp almond extract 1 tsp vanilla extract 4 eggs
Let's start baking... Candy Stuffed Chocolate Cookies Yields: 18 cookies Ingredients: 1/2 cup softened margarine with 80 %
vegetable oil 1/3 cup granulated sugar 1/3 cup packed brown sugar 2 tbsp instant chocolate pudding
mix, dry 1/3 cup semi sweet chocolate chips, melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp salt 1 1/4...
1/2 cup canola or other
vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk
mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
If you have any leftover
vegetables and meats, put them together in a wok or big pan, chopped up kimchi, put some short grain rice in the
mix, and toss with a drop of sesame
oil.
1/3 cup
vegetable oil 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch salt 1 1/3 teaspoons baking soda 1 cup all - purpose flour 1/2 cup whole wheat flour 1/4 to 2/3 cup nuts (raw unsalted is best, I like
mixing 1/2 sunflower seeds, 1/2 chopped walnuts) 1/4 cup seeds / nuts to top loaf
In a
mixing bowl, combine egg, milk,
vegetable oil and vanilla extract.
For the Pancakes... In the same bowl that you used for the filling and the icing - no need to be using or washing too many bowls now -
mix together: 2 cups pancake
mix - I used Bisquick's Heart Healthy 3 eggs 1/4 cup canola or
vegetable oil 1 T. powdered sugar 1 1/4 cups milk
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive
oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a
vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below)
mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
Toss the squash and the onions with remaining harissa,
mixed with 2 tbsp
oil (sunflower,
vegetable or olive is fine), and some seasoning in a large roasting tin.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive
oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or
vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done
mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
In a large
mixing bowl, combine ground turkey or chicken with
vegetables and sesame
oil, soy sauce, salt and pepper.
2 eggs, lightly beaten 1 cup water 2 tablespoons
vegetable oil 2 tablespoons liquid honey 1 teaspoon cider vinegar 2 3/4 White Bread Flour
Mix
Drizzle on some olive
oil and salt,
mix well and roast the
vegetables for about 15 mins for the onion and 20 mins for the sweet potato till they are almost done but still have some bite to them.
In a large
mixing bowl, toss the
vegetables with a tablespoon of olive
oil and a big pinch of salt.
Directions: Using a mortar and pestle, or a small grinder,
mix garlic, ginger and half of the peanut
oil to form a thick paste / Add other spices, half of the water (1/2 C) to this
mix, stir together and set aside / In a sauce pan, heat the other tablespoon of
oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that
vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until
vegetables are tender / Remove lid and simmer for another 5 minutes / If
vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Add chicken, sun - dried tomatoes and good quality olive
oil to the
mix — and you get a healthy, light, Mediterranean style dinner, packed with
vegetables, protein and good oils.
For the Dough
Mix whole milk,
vegetable oil and sugar in a pan.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive
oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon
vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder
mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Mix the chopped
vegetables together with the melted coconut
oil in an ovenproof dish.
I adapted this recipe slightly by switching out
vegetable oil for coconut
oil and using a
mix of flours (whole wheat and AP).
In a large bowl, combine yellow cake
mix, vanilla pudding, white wine,
vegetable oil, eggs, cinnamon, and vanilla.
1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive
oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen
mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.
Heat oven to 375 ˚ F.
Mix vegetables, tomatoes, onions, garlic, olive
oil and salt and pepper in a large bowl.
Into a microwave safe mug,
mix together flour, sugar, cocoa, baking powder, salt, egg, milk, and
vegetable oil.
In small bowl,
mix chicken broth, olive
oil, and seasonings; pour over sausage /
vegetable mixture and toss everything to coat.
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...
Season the tenderloin with a
mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of
vegetable oil in the bottom.
I followed most of the suggestions here, using bacon (and
vegetable oil for my last batch; I did four rounds of searing my meat pieces), a
mix of spices (reduced cumin to 1t, added.25 t each of cloves and cinnamon), beer & chile water instead of plain water for Step 4.
Hi, Jinan, I usually use a
mix of half nonhydrogenated
vegetable shortening and half
vegetable oil.
extra virgin olive
oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup
vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie
mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive
oil in a large soup pot on medium heat.
I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 %
vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding
mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package of white chocolate melting wafers (56 total circles) Directions: 1.