Type what you have

Ingredients

• ✓ corn oil
• tomato
• jalapeno pepper
• onion
• water
• salt

Instructions

1. 1 Heat oil in skillet over medium heat. Add whole tomatoes and jalapeños; cook, flipping every 2 minutes, until all sides scalded.
2. 2 Transfer tomatoes and jalapeños to a blender; blend until pureéd.
3. 3 Add onion to the same skillet over medium heat; cook and stir until softened and translucent, about 5 minutes. Stir in tomato-jalapeño pureé and water; simmer until thickened, about 5 minutes. Season salsa with salt.

By Mama Rivas aka Pablo's Hottie

Ingredients

• ✓ corn oil
• chorizo sausage
• mozzarella cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat the corn oil in a large skillet over medium heat. Crumble in the chorizo sausage; cook and stir until evenly browned, about 5 minutes. Remove from the pan, and set aside. Place slices of cheese in a single layer to cover the bottom of the pan. It is okay if they overlap a little bit. When cheese melts, quickly pour into a nice casserole dish, or oven-proof bowl. Sprinkle the chorizo on top.
3. 3 Bake for 5 minutes in the preheated oven, or until cheese is fully melted. Remove from the oven, stick a fork in it and load your tortilla.

By HONEYBEEZ

Ingredients

• ✓ corn oil
• onion
• all-purpose flour
• buttermilk
• egg
• baking soda
• salt

Instructions

1. 1 Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
2. 2 Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Elle

Ingredients

• ✓ corn oil
• butter
• white sugar
• corn syrup
• corn and rice cereal
• aji nori furikake

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Melt the butter and sugar together in a small sauce pan over low heat. Remove from heat, then stir in the corn oil and corn syrup. Place the cereal on a large baking sheet. Pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat.
3. 3 Bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. Allow to cool, then store in an airtight container.

By Laurie Sueko Lau

Ingredients

• ✓ corn oil
• all-purpose flour
• beer
• milk
• egg
• salt
• cheese curd

Instructions

1. 1 Gather all ingredients. Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk together flour, beer, milk, eggs, and salt to form a smooth, rather thin batter.
3. 3 Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with a wire strainer.
4. 4 Shake the curds a time or two to remove excess batter.
5. 5 Deep fry curds in hot oil until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

By Markg238

Ingredients

• ✓ corn oil
• onion
• hot pepper sauce
• sugar
• chili powder
• water
• tomato paste
• ritz cracker
• hot dog
• yellow mustard

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until fluid has evaporated and onions are soft, about 8 minutes.
2. 2 Stir in hot pepper sauce, sugar, and chili powder. Simmer for about 2 minutes. Add water and tomato paste; stir. Simmer for 5 more minutes. Remove from heat.
3. 3 Arrange RITZ crackers on a serving platter and top each cracker with a slice of cooked hot dog. Spoon a small amount of onions on top of each. Drizzle mustard on top of onions and serve warm.

By RITZ Crackers

Ingredients

• ✓ corn oil
• ✓ corn oil
• egg
• beef liver
• chicken liver
• chicken fat
• onion
• salt
• black pepper
• chicken fat

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. 3 Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator.
4. 4 Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
5. 5 Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.

By LRUTENBERG

Ingredients

• ✓ corn oil
• water
• yeast
• salt
• sugar
• all-purpose flour
• whole wheat flour
• olive oil
• za'atar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
3. 3 Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
4. 4 Bake in the preheated oven until lightly browned, about 25 minutes.

By Stacey

Ingredients

• ✓ corn oil
• red wine vinegar
• water
• sugar
• onion
• parsley
• basil
• garlic
• salt
• black pepper
• mushroom
• red bell pepper

Instructions

1. 1 Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

By NONA

Ingredients

• ✓ corn oil
• corn tortilla
• egg
• salt

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Fry tortilla pieces in the hot skillet, stirring constantly, until just starting to get crisp.
2. 2 Pour eggs into the skillet and stir until cooked through. Season with salt and serve immediately.

By SHELLSHOCK

Ingredients

• ✓ corn oil
• corn tortilla
• chipotle salsa
• egg
• salt
• black pepper
• pepper jack cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat; fry tortilla triangles until just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa; reduce heat to medium-low. Carefully mix tortillas and salsa with a spatula; cook 5 minutes.
2. 2 Beat eggs, salt, and black pepper together in a small bowl; add to tortilla mixture. Increase heat to medium-high; gently scramble eggs until just set. Top with pepper Jack cheese, cover skillet, and turn off heat. Let sit for 3 minutes until cheese is melted.

By Alona Sandoval-Grenacher

Ingredients

• ✓ corn oil
• ancho chile
• beef broth
• tomato paste
• garlic
• salt
• oregano
• cumin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange ancho chiles on a baking sheet. Bake in the preheated oven until toasted 3 to 4 minutes.
3. 3 Remove and discard stems and seeds from toasted peppers. Place peppers in a bowl; add enough hot water to bowl until peppers completely covered. Soak for 1 hour.
4. 4 Combine ancho chiles, about 1 cup broth, tomato paste, oil, garlic, salt, oregano, and cumin in a blender; blend until smooth. Combine ancho chile mixture and remaining 2 cups beef broth in a saucepan over medium heat; simmer until heated through, about 10 minutes.

By Fox Woadhill Rogers

Ingredients

• ✓ corn oil
• tempeh
• soy sauce
• lime juice
• green bell pepper
• mushroom
• spinach
• green chile pepper
• cilantro
• onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
2. 2 Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

By KALISA

Ingredients

• ✓ corn oil
• pork shoulder
• onion
• garlic powder
• chili powder
• chipotle chile powder
• tomatillo
• tomato
• cilantro
• corn tortilla

Instructions

1. 1 Cut pork into 1-inch cubes; season with salt and pepper.
2. 2 Heat oil in a large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder, and chipotle chile powder; sauté until browned, 3 to 5 minutes.
3. 3 Add enough water to barely cover pork; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove the lid and continue to simmer until liquid has evaporated, about 45 minutes.
4. 4 Combine chopped tomatillos, tomatoes, and cilantro in a small bowl.
5. 5 Place an equal amount of pork on each tortilla. Top with tomatillo salsa.

By Mazola

Ingredients

• ✓ corn oil
• egg
• buttermilk
• cheddar cheese
• cream-style corn
• onion
• jalapeno pepper
• cornmeal
• all-purpose flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
3. 3 Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.
4. 4 Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined.
5. 5 Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.
6. 6 Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

By Lynn Gibson

Ingredients

• ✓ corn oil
• poblano chile pepper
• ground beef
• tomato
• onion
• garlic
• salt
• pepper
• egg
• mozzarella cheese
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Roast whole peppers over an open flame on a gas stovetop burner, turning frequently, until skins are evenly black and blistered. Transfer peppers to a resealable plastic bag. Seal the bag and let peppers sweat for a while; this will allow the skins to peel off easily.
3. 3 While the peppers are sweating, cook ground beef in a skillet over medium-high heat evenly browned and crumbly, 5 to 7 minutes. Add tomatoes, onion, and garlic; cook for a few more minutes. Season with salt and pepper.
4. 4 Wear food-safe gloves if desired and remove peppers from the bag. Peel off and discard burnt skins. Run peppers under cool running water to rinse away any burnt pieces, then blot dry with a paper towel. Make a small vertical slit in the side of each pepper. Remove the seeds and veins through the slits.
5. 5 Stuff each pepper halfway with beef mixture, then fill the rest of the way with shredded mozzarella. Close the slits and secure with toothpicks.
6. 6 Beat egg whites in a large glass or metal bowl until thick and fluffy. Beat in egg yolks until blended in, about 1 minute. Place flour in a shallow bowl.
7. 7 Heat 1/4 inch of oil in a large, heavy skillet over medium-high heat. Coat stuffed peppers with a light dusting of flour, then dip into eggs until fully covered. Carefully place peppers into hot oil and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

By Adriana

Ingredients

• ✓ corn oil
• onion
• tomato
• chicken chunk
• salt
• pepper
• corn tortilla
• tomato sauce
• rancherito cheese
• romano cheese
• lettuce
• tomato
• sour cream

Instructions

1. 1 To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
2. 2 To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
3. 3 Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.

By julianmom212

Ingredients

• ✓ corn oil
• ground beef
• taco seasoning mix
• salsa
• black bean
• corn bread mix
• milk
• egg
• honey
• corn
• cheddar cheese
• corn chip

Instructions

1. 1 Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add taco seasoning; mix well. Stir in salsa and black beans; remove from heat.
2. 2 Grease a 9-inch pie plate or casserole dish.
3. 3 Combine cornbread mix, milk, egg, honey, and corn oil in a bowl until batter is smooth; stir in corn. Pour batter into the prepared pie plate. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips.
4. 4 Place taco pie in a cold oven; heat the oven to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes.

By MrsSchlado

Ingredients

• ✓ corn oil
• ground beef
• taco seasoning
• cooking spray
• all-purpose flour
• masa corn flour
• yeast
• sugar
• salt
• milk
• egg
• salsa
• mexican-style cheese
• corn chip

Instructions

1. 1 Brown ground beef and drain. Add taco seasoning and mix well.
2. 2 Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.
3. 3 Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
4. 4 Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ corn oil
• toothpick
• chili powder
• cumin
• chicken breast
• chipotle flake
• oregano
• salt
• black pepper
• red bell pepper
• onion
• jalapeno pepper
• lime

Instructions

1. 1 Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
2. 2 Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
5. 5 Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeño in the center of 1 breast half. Roll chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
6. 6 Place roll-ups in the air fryer basket with the toothpick side facing up. Set timer for 6 minutes.
7. 7 Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
8. 8 Drizzle lime juice evenly on roll-ups before serving.

By Buckwheat Queen

Ingredients

• ✓ corn oil
• hot tomato sauce
• chicken broth
• quinoa
• jalapeno pepper
• red onion
• garlic powder
• black pepper
• salt
• chipotle powder
• cumin
• milk
• bread crumb
• cilantro
• cotija cheese
• red onion
• egg
• veal

Instructions

1. 1 Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
2. 2 Heat a multi-functional electric pressure cooker (such as Instant Pot) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
3. 3 Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.

By Buckwheat Queen

Ingredients

• ✓ corn oil
• mexican cheese
• sour cream
• tostada
• fried corn tortilla strip
• chile
• cabbage
• radish
• cilantro
• avocado
• lime wedge
• bay leaf
• oregano
• lime juice
• hominy
• water
• chicken bouillon powder
• jalapeno chili pepper
• garlic
• onion
• chicken breast

Instructions

1. 1 Pat chicken dry with paper towels and season with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to a 6-quart slow cooker.
3. 3 Cook onion in the same skillet over medium heat until softened, 2 to 3 minutes. Stir in garlic, minced chile, and bouillon powder; continue cooking for 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into the slow cooker. Add remaining 7 cups water, hominy, lime juice, oregano, and bay leaf to the slow cooker.
4. 4 Cover and cook on Low for 4 to 6 hours or High for 3 to 4 hours. Soup is ready when chicken is tender and easily pulled apart. Shred chicken using 2 forks. Ladle soup into bowls and let guests garnish soup as desired.

By Mazola

Ingredients

• ✓ corn oil
• cayenne pepper
• black pepper
• salt
• chili powder
• cumin
• oregano
• paprika
• turkey
• garlic
• onion
• olive oil
• turkey broth
• salt
• cumin
• garlic powder
• chili powder
• paprika
• masa harina
• cornhusk

Instructions

1. 1 Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.
2. 2 Whisk masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl; stir in corn oil. Stir in 3 ½ cups broth, 1 cup at a time, until dough is smooth and the consistency of thick peanut butter. Set aside remaining ½ cup turkey broth for the filling.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and minced garlic; cook until softened and translucent, 5 to 10 minutes. Off heat, add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir in reserved ½ cup turkey broth until moistened.
4. 4 Spoon 1 heaping tablespoon dough in center of each corn husk; top with 1 heaping tablespoon turkey filling. Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.
5. 5 Place a steamer insert into a saucepan; fill with water to just below the bottom of the steamer. Bring water to a boil. Stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour. Add more water as needed.

By JOYCE LITOFF

Ingredients

• ✓ corn oil
• white vinegar
• garlic
• white sugar
• salad dressing
• egg

Instructions

1. 1 In a 1 quart container combine the corn oil, garlic and sugar. Shake well. Add vinegar and shake well again.
2. 2 Fill the container the rest of the way with Italian dressing, leaving just enough room to add one egg. Add the egg, and blend with a blender or hand-held blender for about 2 minutes.

By Missi

Ingredients

• ✓ corn oil
• popcorn
• white sugar
• brown sugar
• salt

Instructions

1. 1 Heat oil in a large pot over medium heat until hot. Add corn kernels until 2 to 3 pop; stir in white and brown sugars. Cover pot with a lid; agitate pot in a circular motion on the stove. Allow corn to pop, agitating pot constantly, until popping rate slows down to 1 pop every 2 to 3 seconds. Remove pot from the stove; shake pot until popping stops. Transfer popcorn to a large bowl; cool to room temperature. Break apart large popcorn clumps by hand; season with salt.

By happy cook

Ingredients

• ✓ corn oil
• baby red potato
• baby gold potato
• sea salt
• chipotle in adobo sauce

Instructions

1. 1 Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
2. 2 Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

By Mazola

Ingredients

• ✓ corn oil
• chickpea
• salt
• cumin
• black pepper
• cayenne pepper
• pistachio nut
• thyme

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 In a bowl, toss the garbanzo beans together with the oil, sea salt, cumin, black pepper, and cayenne pepper. Transfer to a shallow casserole dish.
3. 3 Bake in the preheated oven, stirring occasionally, until garbanzo beans are golden and crisp, approximately 20 minutes. Remove from the oven, stir in pistachios and thyme, and continue baking an additional 10 minutes, or until beans and pistachios are lightly crispy. Serve immediately.

By TENSMOM

Ingredients

• ✓ corn oil
• brownie mix
• all-purpose flour
• vanilla extract
• almond extract
• egg
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F. Combine brownie mix and flour in a mixing bowl. Stir in extracts, eggs and oil; blend thoroughly. Dough will be stiff. Add chocolate chips. Drop by rounded tablespoons onto greased baking sheets. Bake for 10 to 12 minutes; cool on rack.

By Mazola

Ingredients

• ✓ corn oil
• orange marmalade
• apple juice
• brown sugar
• raisin
• pumpkin pie spice
• curry powder
• sweet potato
• cranberry
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
2. 2 Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

By Mazola

Ingredients

• ✓ corn oil
• active dry yeast
• white sugar
• water
• all-purpose flour
• bread flour
• salt
• vegetable oil
• all-purpose flour

Instructions

1. 1 Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.

By Jacob Hinchman