Recipes with vegetable oil
7,208 recipes
Pineapple Salsa
A fruity and delicious variation of salsa that can be used in wraps, sandwiches and on tacos.
Simple Orange Muffins
Egg-free and dairy-free orange muffins made with tofu, fresh orange zest, and juice. Light, citrusy, and vegan-friendly with a tender crumb from the cream of tartar and baking soda leavening.
Whacky Cakes
Whacky cakes are the Depression-era chocolate classic reworked for a pizzelle iron: no eggs, no butter, no milk. Vinegar and baking soda do the lift. Vegan, fast, kid-friendly.
Heaven & Earth
Himmel und Erde (Heaven and Earth) layers German blood sausage with sweet apple compote, mashed potatoes, and fried onions. A traditional Rhineland comfort dish.
Cranberry Nut Loaf
Cranberry nut loaf with fresh orange juice and zest, halved cranberries, and chopped walnuts in a quick bread batter. A tart, citrusy holiday bread that's better the next day.
Sesame Sea Scallops
Baked sesame sea scallops marinated in soy sauce, white wine, and ginger, then coated in sesame seeds and bread crumbs for a crispy, golden crust without frying.
Goodness Cake
Honey-sweetened date and banana cake with sunflower seeds, walnuts, and an optional coconut-honey topping. No refined sugar in this wholesome one-pan cake made with multi-blend flour.
Swiss Steak for Two
Classic Swiss steak scaled for two: tender round steak browned, then braised low with stewed tomatoes, sweet onion, and green pepper. A midweek dinner that turns budget beef into fork-tender supper.
Poppy Seed Dressing
Sweet poppy seed dressing with apple cider vinegar, dry mustard, lemon juice, and onion powder. Thick, tangy, and especially good on fruit salads and avocado.
Moist Breakfast Orange Muffins
Moist breakfast orange muffins use fresh orange juice, grated zest, and oil for a tender, citrusy crumb that stays soft for days. One bowl, ready in 25 minutes.
Marinated Flank Steak
Marinated flank steak with soy sauce, fresh ginger, garlic, and brown sugar. Scored, soaked 2 to 4 hours, then grilled or broiled and sliced thin across the grain.
Tomato Cumin Dressing
Grilled tomato cumin dressing with jalapeno, cilantro, lime juice, and Dijon mustard. A smoky, Southwestern-style vinaigrette emulsified with egg yolk for a creamy texture.
Summer Zucchini Bread
If your garden is overflowing with zucchini, it can be hard to think of ways to use them. Well, one way is to create the perfect zucchini bread. This is a family and work favorite. A great taste of zucchini, but not over powering. Enjoy.
Funnel Cake #1
Homemade funnel cake with a simple batter of flour, egg, and milk fried golden in swirling patterns and dusted with powdered sugar. County fair flavor at home.
Betty Lou's Applesauce Cake
Old-fashioned applesauce cake: applesauce and oil keep it moist and tender, warm cinnamon, clove, and nutmeg give it autumn spice, and raisins and nuts add chew. An easy one-pan cake.
Crab Rangoon
Crab rangoon delivers crackly golden wonton shells stuffed with a cool, creamy blend of crab, cream cheese, scallions, and mayo. This crispy fried Chinese-takeout appetizer comes together fast and disappears even faster at the party table.
A fruity and delicious variation of salsa that can be used in wraps, sandwiches and on tacos.
Egg-free and dairy-free orange muffins made with tofu, fresh orange zest, and juice. Light, citrusy, and vegan-friendly with a tender crumb from the cream of tartar and baking soda leavening.
Whacky cakes are the Depression-era chocolate classic reworked for a pizzelle iron: no eggs, no butter, no milk. Vinegar and baking soda do the lift. Vegan, fast, kid-friendly.
Himmel und Erde (Heaven and Earth) layers German blood sausage with sweet apple compote, mashed potatoes, and fried onions. A traditional Rhineland comfort dish.
Cranberry nut loaf with fresh orange juice and zest, halved cranberries, and chopped walnuts in a quick bread batter. A tart, citrusy holiday bread that's better the next day.
Baked sesame sea scallops marinated in soy sauce, white wine, and ginger, then coated in sesame seeds and bread crumbs for a crispy, golden crust without frying.
Honey-sweetened date and banana cake with sunflower seeds, walnuts, and an optional coconut-honey topping. No refined sugar in this wholesome one-pan cake made with multi-blend flour.
Classic Swiss steak scaled for two: tender round steak browned, then braised low with stewed tomatoes, sweet onion, and green pepper. A midweek dinner that turns budget beef into fork-tender supper.
Sweet poppy seed dressing with apple cider vinegar, dry mustard, lemon juice, and onion powder. Thick, tangy, and especially good on fruit salads and avocado.
Moist breakfast orange muffins use fresh orange juice, grated zest, and oil for a tender, citrusy crumb that stays soft for days. One bowl, ready in 25 minutes.
Marinated flank steak with soy sauce, fresh ginger, garlic, and brown sugar. Scored, soaked 2 to 4 hours, then grilled or broiled and sliced thin across the grain.
Grilled tomato cumin dressing with jalapeno, cilantro, lime juice, and Dijon mustard. A smoky, Southwestern-style vinaigrette emulsified with egg yolk for a creamy texture.
If your garden is overflowing with zucchini, it can be hard to think of ways to use them. Well, one way is to create the perfect zucchini bread. This is a family and work favorite. A great taste of zucchini, but not over powering. Enjoy.
Homemade funnel cake with a simple batter of flour, egg, and milk fried golden in swirling patterns and dusted with powdered sugar. County fair flavor at home.
Old-fashioned applesauce cake: applesauce and oil keep it moist and tender, warm cinnamon, clove, and nutmeg give it autumn spice, and raisins and nuts add chew. An easy one-pan cake.
Crab rangoon delivers crackly golden wonton shells stuffed with a cool, creamy blend of crab, cream cheese, scallions, and mayo. This crispy fried Chinese-takeout appetizer comes together fast and disappears even faster at the party table.
