Recipes with vegetable oil
7,208 recipes
Corn & Cabbage Slaw
Mayo-free corn and cabbage slaw with a tangy lemon-mustard vinaigrette. A light, crunchy no-cook side dish that improves as it sits in the fridge.
Sesame Fish
Pan-fried sesame fish with toasted sesame seeds, fresh lemon, and basil. Works with perch, cod, trout, or flounder for a quick weeknight dinner.
Wild Rice Pancakes
Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.
Citrus Muffins
Adding orange juice and peel make these muffins very citrus, moist and delicious!
Citrus Chiffon Cake
Citrus chiffon cake made with fresh orange juice, orange and lemon zest, and whipped egg whites for a cloud-light crumb. A 10-inch tube pan classic dusted with powdered sugar.
Potato Frittata for Brunch
Potato frittata for brunch layers thin-sliced potatoes and onions cooked slow until soft, then sets them into a dozen beaten eggs with pimento, topped with Parmesan and finished in the oven. Italian brunch hero for a crowd.
Creamy Stuffed Potatoes
Twice-baked creamy stuffed potatoes loaded with crispy bacon, sour cream, Parmesan, scallions, and paprika. Steakhouse side-dish classic at home.
Szechwan Chicken & Cashews
Szechwan chicken with cashews is a fiery stir-fry of marinated chicken breast, blackened dried chilies, fresh ginger, green onions and toasted cashews tossed in a quick soy-vinegar glaze.
Tomato Bread
Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.
Four-Layer Lemon Pie
Entertain your family at the next reunion with this delicious and decadent lemon pie that everyone will enjoy!
Loaded Carrot Cake
It was my first time making a carrot cake. I loved it, and so did my boyfriend. I frosted the cake with a mixture of butter and cream cheese, so yummy. This is a great way to eat carrots :)
Pineapple Boats Ahoy
Shrimp and citrus fruit salad served in hollowed pineapple boats with avocado, grapefruit, and orange in a lime-white wine dressing. A showstopping tropical presentation.
Apricot Drops
Apricot drop cookies fold chopped dried apricots into a quick brown-sugar batter brightened with orange juice and zest. Soft, chewy drops with bursts of fruit in every bite.
Lemon-Oatmeal Crispies
Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.
Warm Apple Spice Cake
Warm apple spice cake loaded with green apples, bourbon-soaked raisins, and toasted pecans, drizzled with homemade maple caramel sauce. A dense, fragrant fall dessert.
Hand Shredded Beef
Mexican-style hand-shredded beef brisket: rubbed with garlic, onion, oregano, and cumin, foil-roasted then broiled. The foundation for tacos, burritos, and enchiladas.
Mayo-free corn and cabbage slaw with a tangy lemon-mustard vinaigrette. A light, crunchy no-cook side dish that improves as it sits in the fridge.
Pan-fried sesame fish with toasted sesame seeds, fresh lemon, and basil. Works with perch, cod, trout, or flounder for a quick weeknight dinner.
Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.
Adding orange juice and peel make these muffins very citrus, moist and delicious!
Citrus chiffon cake made with fresh orange juice, orange and lemon zest, and whipped egg whites for a cloud-light crumb. A 10-inch tube pan classic dusted with powdered sugar.
Potato frittata for brunch layers thin-sliced potatoes and onions cooked slow until soft, then sets them into a dozen beaten eggs with pimento, topped with Parmesan and finished in the oven. Italian brunch hero for a crowd.
Twice-baked creamy stuffed potatoes loaded with crispy bacon, sour cream, Parmesan, scallions, and paprika. Steakhouse side-dish classic at home.
Szechwan chicken with cashews is a fiery stir-fry of marinated chicken breast, blackened dried chilies, fresh ginger, green onions and toasted cashews tossed in a quick soy-vinegar glaze.
Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.
Entertain your family at the next reunion with this delicious and decadent lemon pie that everyone will enjoy!
It was my first time making a carrot cake. I loved it, and so did my boyfriend. I frosted the cake with a mixture of butter and cream cheese, so yummy. This is a great way to eat carrots :)
Shrimp and citrus fruit salad served in hollowed pineapple boats with avocado, grapefruit, and orange in a lime-white wine dressing. A showstopping tropical presentation.
Apricot drop cookies fold chopped dried apricots into a quick brown-sugar batter brightened with orange juice and zest. Soft, chewy drops with bursts of fruit in every bite.
Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.
Warm apple spice cake loaded with green apples, bourbon-soaked raisins, and toasted pecans, drizzled with homemade maple caramel sauce. A dense, fragrant fall dessert.
Mexican-style hand-shredded beef brisket: rubbed with garlic, onion, oregano, and cumin, foil-roasted then broiled. The foundation for tacos, burritos, and enchiladas.
