FROZEN VEGETABLE OIL RECIPES
CHICKEN STIR FRY W/ FROZEN MIXED VEGETABLES RECIPE - FOOD.COM
Make and share this chicken stir fry w/ frozen mixed vegetables recipe from Food.com.
Total Time 53 minutes
Prep Time 45 minutes
Cook Time 8 minutes
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 Tbsp olive oil in fry pan or wok.
- stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
- stir in vegetables, fry for 2 minutes.
- stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.
Nutrition Facts : Calories 363.3, FatContent 14.8, SaturatedFatContent 2.9, CholesterolContent 66.3, SodiumContent 493.5, CarbohydrateContent 41.4, FiberContent 6.2, SugarContent 0.2, ProteinContent 17.5
QUICK AND EASY BLUEBERRY MUFFINS - EASY RECIPES FOR HOME COOKS
This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins bake evenly.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
- Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
- Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
- Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
- To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 217, ProteinContent 3 g, CarbohydrateContent 33 g, FiberContent 1 g, SugarContent 18 g, FatContent 8 g, SaturatedFatContent 1 g, CholesterolContent 20 mg
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