Recipes with vegetable oil

Sauteed mushrooms, carrots, peppers, and onions folded into mashed potatoes, wrapped in homemade whole wheat dough, and baked golden. A hearty vegan loaf for Sunday dinner.

A southern living take on stuffed peppers. Crab, crawfish and smoked sausage stuffing.

Curried pumpkin soup with crushed tomatoes, chicken broth, and a hint of clove thickened with milk. A creamy, warmly spiced fall soup ready in under an hour.

Double death by chocolate bundt cake built from a chocolate cake mix doctored with chocolate pudding, sour cream, and a full bag of chocolate chips. A no-fail rich chocolate bundt for parties and potlucks.

Jamaican jerk pork shoulder marinated overnight in Scotch bonnet peppers, allspice, thyme, and scallions, then slow-grilled over indirect heat. Authentic Caribbean jerk with serious heat.

Bite-sized cauliflower florets dredged in flour and dipped in a light egg yolk batter, then fried until shatteringly crisp and golden. Just 5 ingredients and 20 minutes for a crunchy vegetable side or snack.

Grilled tuna steaks with citrus shallot vinaigrette featuring blanched lemon and lime peel, rice vinegar, shallots, and a touch of red pepper flakes. A quick 30-minute summer seafood dinner with a bright, restaurant-style finish.

Brown rice baked with spinach, mushrooms, cottage cheese, and Parmesan topped with sunflower seeds. A wholesome, high-protein casserole the whole family will love.

Fall harvest spice cake with apple butter, maple buttercream frosting, and a decorative topping of walnuts, almonds, apricots, cranberries, and raisins. A stunning autumn centerpiece.

Very Garlic Shrimp with Tomato and Cucumber recipe

Bright Thai salad with shredded chicken, sweet-tart pomelo, and crispy fried shallots. Fish sauce, lime, and chili dressing brings bold Southeast Asian flavor.

Old-fashioned chocolate pudding cake bakes with a cocoa batter on top and a brown sugar water layer that transforms into hot fudge sauce underneath. Drizzled with raspberry jam.

Emu steak au poivre with crushed peppercorns, cognac pan sauce, and heavy cream. A classic French technique applied to lean, red emu meat. Ready in 30 minutes.

This is an excellent recipe. Quick, easy and tasty.

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

Chiu Chow lemon chicken features lightly floured breasts pan-fried in butter, topped with a tangy lemon-soy sauce and toasted slivered almonds. A refined Cantonese take on lemon chicken.