Recipes with vegetable oil
7,208 recipes
Bread Cracker
Enjoy the flavor of bread and the texture of cracker in these bread cracker that's made with whole wheat flour, yeast and cumin or fennel seeds.
Yummy Wok Chinese Fried Rice
A quick, easy and tasty recipe to use up your leftover rice and make a delicious dish that you can serve as a side dish or a simply tasty meal.
Autumn Quick Bread
Three delicious autumn quick breads are made with same bread base but different fillings. They are all super moist and tasty, and they don't last long in our house.
Almond, Peanut Butter & Dried Fruits Granola Bars
Pieces of almonds, dried apricots, cranberries, prunes and chocolate chips are tossed with creamy peanut butter, oats, a bit honey and ground flax seeds. These delicious granola bars are perfect for grap-go breakfast.
Breakfast Honey Persimmon Muffins
Persimmon muffins sweetened with honey and spiced with cinnamon, mace, allspice, and clove. Soft, autumn-fragrant breakfast muffins that bake in 15 minutes.
Diabetic Peanut Butter Cookies
Sugar-free peanut butter cookies sweetened with liquid sweetener instead of granulated sugar. Diabetic-friendly, just one bowl, ready in 25 minutes start to finish.
Red Velvet Cheesecake
These days it seems to be all the rage among my Facebook friends to post and repost ad nauseum a seemingly neverending list of recipes that SEEM like they might be super delicious. I haven't really saved any of them. Until now. I really really didn't want to lose this one so I'm sharing it with my colleagues on MY favorite recipe site. RecipeLand!
Mushroom, Spinach & Cheese Omelette
Freshly cooked omelet with a cup of coffee is perfect for breakfast, especially it takes you about 10 minutes.
Chicken a la orange
This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.
El Paso Chili
Loaded with veggies and with a hint of sweetness, this chili recipe has been my family's favorite for many, many years.
Cranberry Coconut Muffins
Cranberry coconut muffins with tart whole cranberries, sweet shredded coconut folded through, and a toasted coconut top. Buttermilk tender, eighteen-muffin batch.
Ginger Chicken Stir-Fry
Yum! I added some sliced red bell pepper strips to give the dish more colour. Used fresh broccoli instead of mixed frozen veggies, and added a drizzle of sesame oil and rice vinegar in the end as well as some sesame seeds. Enjoyed the dish with a bowl of rice, so good!
Quick Asian Risotto
Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!
Crispy Wontons
Golden, shatteringly crisp pork wontons filled with seasoned ground pork, water chestnuts, ginger, and green onions. Deep-fried in minutes and served with sweet and sour sauce or hot mustard.
Whole Wheat Pumpkin, Raisin & Nut Muffins
Super moist and packed with delicious flavors. These muffins were made with whole wheat flour, but still turned out soft and fluffy.
Pumpkin Cranberry Bread
This is always a hit! I tweaked it by using 1/2 c oil and 3/4 c orange juice and it turned out great. We made these into muffins and put them in gift bags for our out-of-town guests at our wedding and they all loved them. For muffins, we baked at 350 for 25 minutes and it made about 22 muffins per batch.
Enjoy the flavor of bread and the texture of cracker in these bread cracker that's made with whole wheat flour, yeast and cumin or fennel seeds.
A quick, easy and tasty recipe to use up your leftover rice and make a delicious dish that you can serve as a side dish or a simply tasty meal.
Three delicious autumn quick breads are made with same bread base but different fillings. They are all super moist and tasty, and they don't last long in our house.
Pieces of almonds, dried apricots, cranberries, prunes and chocolate chips are tossed with creamy peanut butter, oats, a bit honey and ground flax seeds. These delicious granola bars are perfect for grap-go breakfast.
Persimmon muffins sweetened with honey and spiced with cinnamon, mace, allspice, and clove. Soft, autumn-fragrant breakfast muffins that bake in 15 minutes.
Sugar-free peanut butter cookies sweetened with liquid sweetener instead of granulated sugar. Diabetic-friendly, just one bowl, ready in 25 minutes start to finish.
These days it seems to be all the rage among my Facebook friends to post and repost ad nauseum a seemingly neverending list of recipes that SEEM like they might be super delicious. I haven't really saved any of them. Until now. I really really didn't want to lose this one so I'm sharing it with my colleagues on MY favorite recipe site. RecipeLand!
Freshly cooked omelet with a cup of coffee is perfect for breakfast, especially it takes you about 10 minutes.
This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.
Loaded with veggies and with a hint of sweetness, this chili recipe has been my family's favorite for many, many years.
Cranberry coconut muffins with tart whole cranberries, sweet shredded coconut folded through, and a toasted coconut top. Buttermilk tender, eighteen-muffin batch.
Yum! I added some sliced red bell pepper strips to give the dish more colour. Used fresh broccoli instead of mixed frozen veggies, and added a drizzle of sesame oil and rice vinegar in the end as well as some sesame seeds. Enjoyed the dish with a bowl of rice, so good!
Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!
Golden, shatteringly crisp pork wontons filled with seasoned ground pork, water chestnuts, ginger, and green onions. Deep-fried in minutes and served with sweet and sour sauce or hot mustard.
Super moist and packed with delicious flavors. These muffins were made with whole wheat flour, but still turned out soft and fluffy.
This is always a hit! I tweaked it by using 1/2 c oil and 3/4 c orange juice and it turned out great. We made these into muffins and put them in gift bags for our out-of-town guests at our wedding and they all loved them. For muffins, we baked at 350 for 25 minutes and it made about 22 muffins per batch.
