Use a measuring cup or funnel to slowly pour
the vegetable oil into the bottle until it's almost full.
Hydrogenation is a chemical process that converts liquid
vegetable oil into solid fat.
Unnatural fats, like margarine, shortenings and spreads are formed during the process of partial hydrogenation, which turns liquid
vegetable oil into a solid fat.
Other trans - fats are man - made and are actually created by an industrialization process which makes
vegetable oil into a more solid form than some other oils available.
These products typically contain hydrogenated oil, which is man - made using an industrialized process, which converts
vegetable oil into a solid form.
Pour
vegetable oil into a saucepan and place over medium - high heat.
Use a clean medicine dropper to drop one drop of
vegetable oil into each cup on the tray that you will be using.
Pour 1 teaspoon
vegetable oil into a cast iron skillet, and place skillet in oven to heat for 5 minutes.
Pour
vegetable oil into a large pot fitted with a deep - fry thermometer to come 2» up sides; heat over medium - high until thermometer registers 375 °.
Pour
the vegetable oil into a frying pan and heat it.
Pour
vegetable oil into a heavy cast - iron skillet or Dutch oven, to a depth of about 2 inches.
Pour enough
vegetable oil into heavy large skillet to reach depth of 1 inch.
Pour 1 teaspoon (5 grams)
vegetable oil into each cup of a 6 - cup nonstick popover pan.
Place the remaining 2 teaspoons of
vegetable oil into skillet.
With the motor running, slowly pour
the vegetable oil into the food processor and blend until emulsified.
Pour
the vegetable oil into a wok and place over a high heat.
Pour
vegetable oil into a stockpot or fryer over medium heat until oil reaches 350 degrees Fahrenheit.
Place
vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
Pour
the vegetable oil into a large, deep cast - iron skillet.
Heat a skillet and add
the vegetable oil into it.
Pour
vegetable oil into a medium heavy pot to a depth of 2».
Pour
the vegetable oil into a large skillet over medium heat.
Pour
the vegetable oil into a seasoned skillet and place it in the oven, heating the skillet until the oil is very hot.
Place
vegetable oil into a 1 cup measuring cup; add egg and enough milk to fill the cup.
Then, I poured two tablespoons of
vegetable oil into the water mixture, and put the whole wheat flour and salt I'd measured out into the bread pan.
Pour 3 inches of
the vegetable oil into a large saucepan and place over medium heat.
Pour enough
vegetable oil into a heavy - bottomed skillet so that it is about 1 / 4 - inch deep, and heat over medium heat to about 350 degrees.
Not exact matches
They are made of flour shaped
into a ball, flavored either salty or sweet, and fried in
vegetable oil.
1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or
vegetable oil 2 cups sweet potatoes, peeled and cut
into 1?
It's one of my favourite
vegetables as there are so many amazing things you can do with it — grate it down and stir through spices and coconut milk to serve with a spicy curry, roast it in olive
oil and cumin for a beautiful side or even cut it
into cauliflower steaks and bake it in the oven for a really delicious main dish.
2 tablespoons peanut or
vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2 cups
vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up
into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or
vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
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
4 ounces fresh coconut, grated
Vegetable oil for deep frying 2 pounds beef, cut
into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
Smooth
Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive
oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut
into bite - size pieces
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.
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup
vegetable oil 3 cups water
Unlike most traditional biscuits, where butter or shortening are cut
into the flour, this recipe uses
vegetable oil and yogurt (or buttermilk) as the only fats.
1 / 2T
Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C
Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped
into large chunks 2 Medium courgettes, chopped
into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut
into triangles or cubes * 1T Olive
Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut
into wedges 2 Cloves of Garlic, thinly sliced 1C
Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped Parsley
- Add the
vegetable or peanut
oil to a large pot, and heat the
oil to 325 degrees; once the
oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully
into the hot
oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot
oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the
oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.
2 lbs yukon gold potatoes, cut
into 1 inch chunks Olive
oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut
into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm
vegetable broth 2 cups unsweetened warm soy or almond milk
2 teaspoons olive
oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut
into florettes 4 cups
vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon
vegetable bouillon powder or 1 cube (or use
vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
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
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
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.
The bright, simple flavors of a good olive
oil, lemon and basil marinade transform some simple grilled
vegetables into a stunning side dish.
olive
oil 1 large onion, chopped 1 leek, chopped 3 1/2 cups chicken or
vegetable broth 3 medium sweet potatoes, peeled and cut
into 1 - inch pieces 1 -LSB-...]