699 vegetable oil recipes

Chicken cacciatore braised in tomato sauce with onions, garlic, oregano, and bay leaves. A rustic Italian hunter-style chicken simmered tender and served over spaghetti or noodles.

Make-ahead brownie mix yields 12 fudgy brownies plus five mix-in variations: mint, coconut almond, raspberry hazelnut, cherry, and caramel pecan layered. The pantry shortcut you actually want.

Pan-fried orange roughy fillets with crisp breadcrumb crust, finished with a bright pan sauce of garlic, white wine, lemon juice and parsley. Light, flaky and elegant in 40 minutes.

Warm spiced chicken salad with cumin-coriander rubbed chicken breast, sliced radishes, and a warm balsamic-sesame dressing made from the pan drippings.

Healthy sweet potato muffins with warm spices and minimal fat. Moist breakfast muffins made with skim milk and vegetable oil instead of butter.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Quick stir-fried snow peas and water chestnuts in walnut and sesame oil. A crisp, diabetic-friendly vegetable side dish that's on the table in minutes.

Spaghettini topped with breaded and fried eggplant strips, tomato sauce, and grated Parmesan. A crispy Italian-style pasta dish with salt-pressed eggplant for zero bitterness.

Chilled curried broccoli soup pureed smooth with chicken stock and finished with cold cream and fresh watercress. A silky, spiced cold soup that comes together in under 45 minutes.

Mini cornmeal muffins with buttermilk and whole kernel corn baked at high heat for crispy edges. Bite-sized cornbread that's great alongside chili, soups, and barbecue.

This recipe was absolutely divine. The Korean spicy-sweet sauce was the key, which gave the dish an authentic Korean taste. Assorted mushrooms and vegetables added layers of great textures. The combination was just delicious!

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Grilled chicken and fruit kabobs with bananas, peaches, and plums dusted in curry powder, served with a tangy Dijon mustard-leek sauce. A low-calorie summer dinner with bold sweet-savory contrast.

Tofu ricotta cheese substitute made with firm tofu, lemon juice, basil, garlic, and vegetable oil. A dairy-free vegan filling for lasagna, stuffed shells, and baked pasta.

Fried batilgian is egg-dipped eggplant fried in olive and vegetable oil until crisp outside and creamy inside. Just five ingredients for a classic Middle Eastern side.

Soft yeast rolls made with a stand mixer and dough hook, using powdered milk and vegetable oil for a tender crumb. Brushed with melted butter after baking.