In a larger bowl, combine the pumpkin puree, light brown sugar, granulated sugar,
vegetable oil and eggs.
In a separate large bowl, add the sour cream, water, vanilla extract,
vegetable oil and eggs, whisking to combine.
Place salt, sugar,
vegetable oil and eggs into the well.
Not exact matches
This pesto is a terrific addition to fried
eggs and grilled
vegetables, fish, or meats, or it can be thinned out with more vinegar
and oil to make a bright - green vinaigrette.
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted
and peeled, stems left on Flour for dredging 3
eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt
Vegetable oil for frying
4 large or 8 small, New Mexican green chiles, roasted peeled
and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3
eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt
Vegetable oil for frying
Pastry
and Assembly: 2 cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1
egg, beaten slightly Water
Vegetable oil for deep - frying
Vegetable oil, Russet or Yukon Gold potatoes, white onion, kosher salt, baking powder, all - purpose flour,
and an
egg.
Slowly add the applesauce,
eggs,
vegetable oil and then the honey.
3 tablespoons
vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed
and cut into 3 - inch pieces 3/4 pound dried Asian
egg noodles
salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten
egg salt & pepper
vegetable oil for frying Remove bones
and skin from salmon
and chop finely until it is almost ground Chop the onion finely
and cook lightly in the butter.
In a larger bowl, whisk together the
eggs, pumpkin purée, granulated sugar, brown sugar,
and vegetable oil.
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)
1 1/3 cups whole wheat pastry flour 1/2 cup sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2
eggs 3/4 cup applesauce 1/2 cup
vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled
and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divided
Add in the
eggs, milk,
vegetable oil and vanilla extract
and give everything a good mix.
Meanwhile, in a large bowl whisk together
egg, brown sugar, pumpkin, milk,
and vegetable oil.
Pour in the vanilla extract,
vegetable oil and all the
eggs.
Add the milk, buttermilk,
vegetable oil,
egg,
and vanilla extract.
Lastly, top with an
egg and drizzle a few drops of toasted sesame
oil over the
vegetables and meat.
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
In another large bowl, whisk together the
vegetable oil,
eggs, vanilla extract, sour cream
and coffee.
1
and 1/2 cups (190 grams) all - purpose flour (spooned
and levelled) 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg ⅛ teaspoon ground cloves 1/2 teaspoon salt 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2 cup (120 ml) canola or
vegetable oil 1/2 cup (100 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 2 large
eggs 1 teaspoon vanilla
Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large
eggs 4 Tbsp (1/2 stick) unsalted butter, melted
and cooled slightly 1/4 cup
vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract
Fruit & Veggie Packed Mini Muffins makes 4 1/2 dozen mini muffins 2
eggs 1 C sugar 1/2 C
vegetable oil 1 C applesauce (unsweetened / no sugar added kind) 1 C steamed
and pureed winter squash (butternut or acorn work well) 3 C flour 1 Tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 1 1/2 Tbsp ground flax seeds 1 C shredded carrots 1 large Granny Smith apple, peeled
and shredded 2/3 C raisins
2 tablespoons olive
oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or
vegetable broth (beef broth is traditional but
vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving Sour cream
and chopped chives or parsley, for garnish (optional)
1 c canned hominy, drained 3 Tbsp cornstarch 1/2 c grated Cotija cheese (or Parmesan) 4 scallions, white
and light green parts only, finely chopped 1 bunch cilantro, chopped 1/2 tsp salt 1 pinch freshly ground black pepper 1 c whole black beans, drained 1/2 c corn kernels 1 large
egg Vegetable oil, for frying 4
eggs, fried, for serving
In a separate bowl whisk together buttermilk,
egg and vegetable oil.
I am honored that my cookie recipe was recognized
and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 %
vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2
eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Directions: 1.
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted
and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2
eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons
vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.
To keep the skin as clear as possible, it's essential to eat lots of
vegetables, fruit, as well as higher fibre complex carbohydrates like sweet potatoes, brown rice
and quinoa, lean proteins like chicken, fish,
eggs and beans,
and healthy fats from things like nuts, seeds, olive
oil, avocado,
and fatty fish.
Ingredients For the doughnut: 1 cup flour (I used 3/4 all - purpose
and 1/4 whole wheat) 1/4 cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1/4 cup
vegetable oil 1 large
egg 1/3 cup Greek yogurt (I used 0 % Vanilla Chobani) 1/4 cup milk 1/2 teaspoon vanilla extract
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
In a larger bowl, combine the yogurt, sour cream,
eggs, sugar,
vegetable oil, orange zest, orange extract,
and vanilla extract.
Frittata: 1 tablespoon of Cabot Unsalted Butter 1 tablespoon olive
oil 3 cups seasonal
vegetables such as summer squash, zucchini
and tomatoes or asparagus, mushrooms
and spring onions, chopped 1 teaspoon kosher salt, divided 2 tablespoons water 6 whole
eggs plus 2
egg whites 1/4 teaspoon freshly ground black pepper
In a large bowl, combine yellow cake mix, vanilla pudding, white wine,
vegetable oil,
eggs, cinnamon,
and vanilla.
2 cups (300 g) cooked chickpeas, rinsed
and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large
egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild
vegetable oil for frying, such as sunflower
2 15oz cans low sodium black beans, drained
and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large
egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs
vegetable oil for grilling
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or
vegetable oil, plus more for greasing the bowl 5 large
eggs 1/2 cup (100 grams) granulated sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water
and drained Poppy or sesame seeds for sprinkling.
Into a microwave safe mug, mix together flour, sugar, cocoa, baking powder, salt,
egg, milk,
and vegetable oil.
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or
vegetable oil, plus more for greasing the bowl 5 large
eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water
and drained Poppy or sesame seeds for sprinkling.
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 %
vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box
and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2
eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate
and cookie bits on hand) Directions: 1.
Now, let's get baking... Chocolate Chip Cookies Yields: 24 cookies Ingredients: 1 cup of margarine, softened (2 sticks
and MUST be 80 %
vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant vanilla pudding (1 box) 2 tsp pure vanilla extract 2
eggs 1 tsp baking soda 1 tsp salt 2 1/4 cups all purpose flour 2 cups semi sweet chocolate chips (I use mini) Directions: 1.
It'll depend on what kind of milk,
oil,
eggs and peanut butter you use (I used 1 % milk,
vegetable oil, extra large
eggs,
and I believe Skippy PB)
and they came out to 206 calories per muffin.
Nonstick
vegetable oil spray 2 cups all - purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 1 teaspoon vanilla extract 1 large
egg yolk 6 ounces high - quality bittersweet or semisweet chocolate, chopped 1/2 cup (about 3 ounces) finely chopped red -
and - white striped hard peppermint candies or candy canes 2 ounces high - quality white chocolate (such as Lindt or Perugina)
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.
In a large bowl, stir together condensed milk,
egg,
and vegetable oil until smooth.
In a mixer, mix
vegetable oil, sugar, lemon zest, vanilla
and eggs until well combined
and thick, pale yellow.
In a mixer beat
eggs,
vegetable oil,
and sugars until thick batter consistency.
It is a cookie labor of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 %
vegetable oil or your cookies
and filling will be FLAT
and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our
eggs) 1/2 cup all purpose flour Directions: 1.