Recipes with vegetable oil
7,208 recipes
Stir-Fried Shredded Beef with Fish-Flavored Sauce
Tender shredded beef wok-tossed in bold Sichuan fish-flavored sauce with crunchy water chestnuts, garlic, ginger, and chili. A quick Chinese stir-fry that's all heat, tang, and crunch.
Pan-Fried Catfish Fillets
Pan-fried catfish marinated in soy sauce, orange juice, and ginger, served with a reduced orange butter sauce. An Asian-inspired take on Southern fried catfish.
Spicy Sweet-Potato Sticks
Sweet potato sticks glazed with honey, butter, ginger, and cardamom in a quick skillet toss. A warmly spiced side dish that pairs with holiday roasts or weeknight dinners.
Chocolate & Cherry Ring
A moist chocolate cherry bundt cake made with cherry pie filling, chocolate chips, walnuts, and a hint of cinnamon. Mixed in one bowl, baked in a fluted tube pan, and dusted with powdered sugar.
Red-Plum Spice Cake Ii
Red plum spice cake made with plum baby food for moisture, cinnamon, cloves, and vegetable oil baked in a Bundt pan. A dense, spiced oil cake with a clever shortcut ingredient that keeps it moist for days.
Breakfast Dutch
Breakfast Dutch is an old-fashioned stovetop scrambled pancake made from eggs, flour, and milk, cooked in a cast iron skillet and served with butter and syrup. Simple, hearty, and rustic.
Chinese Popcorn
Chinese popcorn shrimp with a cornstarch crust, tossed in sweet-and-pungent sauce with ginger, garlic, red pepper, and citrus zest. Crackling-crisp bite-sized shrimp.
Chinese Popcorn
Chinese popcorn shrimp with a cornstarch crust, tossed in sweet-and-pungent sauce with ginger, garlic, red pepper, and citrus zest. Crackling-crisp bite-sized shrimp.
Ham Crescent Rolls
Ham crescent rolls stuff soft, buttery yeast dough with diced ham, rolled into crescents and baked golden. A Venezuelan-style homemade take on the supermarket classic.
Bhindi Masala
Bhindi masala with three pounds of okra cooked in a garlic-heavy base of browned onions, fresh green chilies, turmeric, and cumin. A straightforward Indian okra dish that's vegan, quick, and full of warm spice.
Barbecued Pork Bun
Char siu bao (barbecued pork buns) wrap fluffy white yeasted dough around diced Chinese BBQ pork in oyster-hoisin sauce, then steam into the iconic Cantonese dim sum classic. Sweet, savory, and pillowy soft.
Chicken Sate
Chicken satay skewers marinated in soy sauce, molasses, garlic, and red pepper flakes, broiled and served with a quick peanut dipping sauce. A Thai-inspired crowd favorite.
Antipasto Salad I
Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.
Chinese Pasta Salad with Shellfish
Chinese pasta salad with shrimp, crab, rice vermicelli, and crisp vegetables in a sesame-ginger dressing. A cold noodle salad packed with fresh shellfish flavor.
Fried Chicken with Ginger Dressing
Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.
Cheese-Fried Chicken Breasts
Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.
Tender shredded beef wok-tossed in bold Sichuan fish-flavored sauce with crunchy water chestnuts, garlic, ginger, and chili. A quick Chinese stir-fry that's all heat, tang, and crunch.
Pan-fried catfish marinated in soy sauce, orange juice, and ginger, served with a reduced orange butter sauce. An Asian-inspired take on Southern fried catfish.
Sweet potato sticks glazed with honey, butter, ginger, and cardamom in a quick skillet toss. A warmly spiced side dish that pairs with holiday roasts or weeknight dinners.
A moist chocolate cherry bundt cake made with cherry pie filling, chocolate chips, walnuts, and a hint of cinnamon. Mixed in one bowl, baked in a fluted tube pan, and dusted with powdered sugar.
Red plum spice cake made with plum baby food for moisture, cinnamon, cloves, and vegetable oil baked in a Bundt pan. A dense, spiced oil cake with a clever shortcut ingredient that keeps it moist for days.
Breakfast Dutch is an old-fashioned stovetop scrambled pancake made from eggs, flour, and milk, cooked in a cast iron skillet and served with butter and syrup. Simple, hearty, and rustic.
Chinese popcorn shrimp with a cornstarch crust, tossed in sweet-and-pungent sauce with ginger, garlic, red pepper, and citrus zest. Crackling-crisp bite-sized shrimp.
Chinese popcorn shrimp with a cornstarch crust, tossed in sweet-and-pungent sauce with ginger, garlic, red pepper, and citrus zest. Crackling-crisp bite-sized shrimp.
Ham crescent rolls stuff soft, buttery yeast dough with diced ham, rolled into crescents and baked golden. A Venezuelan-style homemade take on the supermarket classic.
Bhindi masala with three pounds of okra cooked in a garlic-heavy base of browned onions, fresh green chilies, turmeric, and cumin. A straightforward Indian okra dish that's vegan, quick, and full of warm spice.
Char siu bao (barbecued pork buns) wrap fluffy white yeasted dough around diced Chinese BBQ pork in oyster-hoisin sauce, then steam into the iconic Cantonese dim sum classic. Sweet, savory, and pillowy soft.
Chicken satay skewers marinated in soy sauce, molasses, garlic, and red pepper flakes, broiled and served with a quick peanut dipping sauce. A Thai-inspired crowd favorite.
Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.
Chinese pasta salad with shrimp, crab, rice vermicelli, and crisp vegetables in a sesame-ginger dressing. A cold noodle salad packed with fresh shellfish flavor.
Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.
Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.
