Recipes with vegetable oil
7,208 recipes
Chili & Beans
From-scratch chili and beans with dried pinto beans, ground beef, tomatoes, and a paprika-thyme spice base. Slow-simmered in two pots then combined.
Favourite Crock Pot Lemonade Chicken
Crock pot lemonade chicken: chicken browned and slow-cooked in a sweet-tangy glaze of frozen lemonade concentrate, brown sugar, ketchup and vinegar, then thickened into a glossy gravy and served over rice. An easy set-and-forget dinner.
Sourdough Biscuit Dough
Sourdough biscuit dough: a refrigerator dough made with yeast and buttermilk that bakes into tender, fluffy biscuits anytime. Improves with age, lasting up to a week in the fridge.
Vanilla Rosettes with Sweet Icing
Crispy vanilla rosettes fried on a decorative iron, then dipped in vanilla icing. Scandinavian holiday cookies that look like edible snowflakes. Yields 12 cookies.
Many Mushrooms Soup
Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.
Rumanian Fried Noodle Pudding
Romanian fried noodle pudding (kugel) with golden sauteed onions and eggs, pan-fried until crispy on both sides. A savory, skillet-browned noodle cake from Eastern European tradition.
Tofu French Toast
Vegan tofu French toast: silky soft tofu blended into a creamy egg-free custard for soaking whole-wheat bread. Dairy-free, plant-based brunch protein.
Scallops with Pine Nuts & Dried Tomato
Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.
Shrimp Curry X
Shrimp curry made with freshly ground whole spices, tomato, ginger, and finished with lime juice. A South Indian-style shrimp curry served with rice and mango chutney.
Kate's Peach Cake
Peach cake with sliced summer peaches dredged in flour and folded into a thick, oil-based cinnamon batter. Bakes up moist with a tender crumb, finished with a powdered sugar glaze or a dollop of whipped cream.
Never Fail Batter
Foolproof frying batter with flour, cornstarch, baking powder, and water. No eggs needed. Crispy, light, and works on any vegetable, fish, or seafood.
Honey Dressing
Creamy honey dressing with mayonnaise, vinegar, mustard, and minced onion. Sweet, tangy, and emulsified smooth in 10 minutes for fruit salad, slaw, or spinach salads.
Roasted Onions
Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.
Mock Paneed Veal
Mock paneed veal uses pounded chicken breast instead of veal, breaded in Italian bread crumbs and pan-fried in butter and oil. A New Orleans classic made affordable, with a crispy golden crust.
Ham Stuffed Potatoes
Twice-baked potatoes stuffed with ham, egg yolks, and milk, topped with folded egg whites for a puffy, golden souffled finish. A clever way to use leftover ham.
Flavoured Oil for Stir Frying
Homemade flavored stir-fry oil infused with fresh ginger, garlic, and red pepper flakes. A make-ahead aromatic oil that adds instant depth to any stir-fry.
From-scratch chili and beans with dried pinto beans, ground beef, tomatoes, and a paprika-thyme spice base. Slow-simmered in two pots then combined.
Crock pot lemonade chicken: chicken browned and slow-cooked in a sweet-tangy glaze of frozen lemonade concentrate, brown sugar, ketchup and vinegar, then thickened into a glossy gravy and served over rice. An easy set-and-forget dinner.
Sourdough biscuit dough: a refrigerator dough made with yeast and buttermilk that bakes into tender, fluffy biscuits anytime. Improves with age, lasting up to a week in the fridge.
Crispy vanilla rosettes fried on a decorative iron, then dipped in vanilla icing. Scandinavian holiday cookies that look like edible snowflakes. Yields 12 cookies.
Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.
Romanian fried noodle pudding (kugel) with golden sauteed onions and eggs, pan-fried until crispy on both sides. A savory, skillet-browned noodle cake from Eastern European tradition.
Vegan tofu French toast: silky soft tofu blended into a creamy egg-free custard for soaking whole-wheat bread. Dairy-free, plant-based brunch protein.
Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.
Shrimp curry made with freshly ground whole spices, tomato, ginger, and finished with lime juice. A South Indian-style shrimp curry served with rice and mango chutney.
Peach cake with sliced summer peaches dredged in flour and folded into a thick, oil-based cinnamon batter. Bakes up moist with a tender crumb, finished with a powdered sugar glaze or a dollop of whipped cream.
Foolproof frying batter with flour, cornstarch, baking powder, and water. No eggs needed. Crispy, light, and works on any vegetable, fish, or seafood.
Creamy honey dressing with mayonnaise, vinegar, mustard, and minced onion. Sweet, tangy, and emulsified smooth in 10 minutes for fruit salad, slaw, or spinach salads.
Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.
Mock paneed veal uses pounded chicken breast instead of veal, breaded in Italian bread crumbs and pan-fried in butter and oil. A New Orleans classic made affordable, with a crispy golden crust.
Twice-baked potatoes stuffed with ham, egg yolks, and milk, topped with folded egg whites for a puffy, golden souffled finish. A clever way to use leftover ham.
Homemade flavored stir-fry oil infused with fresh ginger, garlic, and red pepper flakes. A make-ahead aromatic oil that adds instant depth to any stir-fry.
