Sentences with phrase «vegetable oil so»

While many people use baby oil to make their cloud dough, I used vegetable oil so that I could include our youngest daycare children in our play and not have to be too concerned if they snuck a small taste!

Fill a sauce pan with peanut oil or vegetable oil so that it's 3 inches deep in the pan.

When it has thoroughly soaked remove the plank from the water and brush the top surface (the one you're going to put your food on) with olive or vegetable oil so food won't stick.

I also didn't have any plain vegetable oil so I used extra virgin olive oil.

I don't like to buy hydrogenated vegetable oil so I've been trying to come up with an alternative.

The flavor is prominent, so if you don't want to commit to adding this type of oil you can either use half pumpkin seed and half vegetable oil so that you get some of that nutty flavor.

Not exact matches

So policy makers focus on «core inflation,» which ignores changes in prices for fruit, vegetables, gasoline, fuel oil, natural gas, mortgage interest, intercity transportation, tobacco products and indirect taxes.

Someone stands and shoots vegetable oil onto a sheet of rum nougat so that it won't stick to the slicer.

In a Muslim community the Muslims have their own stores, bakeries, and restaurants where vegetable oil is used for cooking so every - thing is pure and fragrant.

So if you come down with Hunan hand, which is the official name for capsaicin - burned hands, the best remedy is to coat your hands in vegetable oil, rather than soap and water.

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.

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

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.

Also stracciatella is totally the best type of ice cream so I'm excited to use your vegetable oil tip to recreate it at home.

Usually when you finish a soup like this — and by «like this» I mean a relatively simple sauté of onion and garlic, a simmering of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn't want to bury the brightness of the miso paste, so I instead drizzled some toasted sesame oil on it (which is, frankly, like crack to me) and scattered some thinly sliced scallions.

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)

In a cast iron pan or large, deep, heavy bottomed frying pan add enough vegetable or canola oil so that there is about a centimetre of oil in the pan.

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

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)

The secret to my ultimate success is three-fold: two kinds of fat, both vegan butter for flavor and vegetable oil for moistness; molasses also for deep, flavorful moisture; and the combination of curdled soymilk and vegan sour cream for ever - so - slightly - tangy tenderness (though using all curdled soymilk will work nicely too).

If you prefer to fry them you can do so in batches in about an inch of vegetable oil until lightly golden and crunchy.

While fried rice ordered from the local Chinese restaurant is likely not health food, when you make it according to the Paleo diet you're getting a wholesome dish that is full of protein and vegetables and healthy coconut oil so you not only get a delicious lunch to enjoy, your body puts these nutrients to work for the rest of the day.

It's so easy to make vegetable lo mein, a Chinese take - out favorite, at home — and it's lighter and less heavy on the oil than its restaurant counterpart.

Whisking flax gel into the vegetable oil in your recipe will not work because it won't allow the flax gel to disperse into the ingredients so it can do its job.

I find asparagus so much more suitable to this flavor profile with olive oil and lemon, which doesn't overtake the vegetable but compliments it.

I didn't think my loaf tin would be large enough for their recipe so I halved it, I also swapped the vegetable oil for olive oil as that is what I had.

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.

I toss the vegetables in a light coating of olive oil so they don't stick to the foil and then simply season with kosher salt and freshly ground black pepper.

When it comes to how much fat or oil to add, ensure it's just enough to lightly coat the vegetables so they glisten, but so much that they're swimming in oil.

In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain.

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

And, as the chef, I have to say it was so simple to make — I just tossed the beefless ground in my skillet with a little olive oil, spinach, pesto sauce and vegetable broth and within about 2 to 3 minutes, my portabella mushrooms were ready to stuff!

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.

I have no idea what went wrong, but it didn't rise at all, so I was left with two pancakes that tasted a little of vegetable oil.

Along with chickpeas, tahini («pate de sesame» - so I'm assuming tahini), salt, vegetable oil (nothing about olive oil).

Heat a wok until hot, add the vegetable oil to a depth of 3 - inches and heat to 360 degrees F. Add one of the noodle bunches and using a round, heat proof bowl or can, press down on the noodles so that they press up along the sides of the wok to form a bowl.

Grill the mushrooms, zucchini, bell peppers, and onion, brushing with remaining olive oil as needed, so the vegetables do not dry out.

For the edamame pesto: 2 cloves garlic, chopped 1 cup packed basil leaves Handful (1/4 cup or so) fresh cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons fresh lemon juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast

Vegetables are almost always roasted at a blistering high heat with only olive oil, salt and pepper, so that's not a lot of work.

We are in a low carb phase so: baked eggplant lasagna — without the pasta zaatar zucchini sticks and scrambled eggs seared tuna with avocado and romaine salad tilapia baked with sauteed vegetables omelettes with feta and peppers - oven grilled asparagus on the side shakshuka - courtesy of SK greek yogurt with nuts and fruit, simple isreali salad - tomato, cukes, cilantro, olive oil, lemon, salt and pepper same salad with chickpeas and feta tossed in.

I have Celiac so I will use a yummy GF spice cake mix, and instead of using vegetable oil which is not a healthy fat, I'm going to use COCONUT OIL.

I did nt have any coconut oil so I had to use regular vegetable oil and they still turned out great!

Add the olive oil, season with salt and pepper and toss so all the vegetables are coated.

I didn't have coconut oil so I replaced it with vegetable oil and they were great, but baked a bit more like a wafer.

I did substitute the coconut oil for vegetable oil (have had bad luck with coconut oil so I am not fond of it) and they came out GREAT!!!

Oh dear I just had a big fail with this recipe: (I can't get vegetable shortening here (Belgium) so I used coconut oil.

I'm in the car with my best friend, and we've just had lunch at this quiet, quaint restaurant with huge windows so close up to the Old City walls it'll make you gasp - hippie bowls of grains with roasted vegetables and a big, oil - slicked plate of glossy green lentils her baby couldn't stop grabbing.

An easy batter is made with either all purpose or white whole wheat flour (I used whole wheat pastry flour and nobody even knew it was whole grain), eggs, milk (I used almond milk), boiled cider (I had 1/3 the amount so subbed some honey for the remainder), brown sugar (I used coconut sugar), vegetable oil, pumpkin pie spices and leavening.

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Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)