Type what you have

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
• 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
• 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
• 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
• ✓ 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
• 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
• egg
• white sugar
• pumpkin
• orange zest
• all-purpose flour
• pumpkin pie spice
• baking soda
• salt
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
3. 3 Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
4. 4 Scoop batter into prepared muffin cups.
5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

By iamblessedx7

Ingredients

• ✓ corn oil
• water
• sourdough starter
• white sugar
• salt
• bread flour

Instructions

1. 1 Mix water, sourdough starter, oil, sugar, and salt together in a large bowl. Sift flour and add to the mixture. Grease or oil dough and place in an oiled bowl; cover and let rise overnight.
2. 2 The next day, grease two 8 x 4-inch loaf pans. Knead dough for 10 minutes; divide in half and place into prepared pans. Allow dough to double in size.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake loaves in the preheated oven until top is golden brown, about 40 to 45 minutes. Carefully tip loaves out of pan onto a work surface and gently tap the bottom of loaf. If it sounds hollow, bread is done.

By Becky Richardson

Ingredients

• ✓ corn oil
• all-purpose flour
• salt
• black pepper
• paprika
• garlic powder
• chicken thigh

Instructions

1. 1 Gather all ingredients. Heat oil in a large, deep skillet to 350 degrees F (175 degrees C).
2. 2 Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.
3. 3 Pat chicken thighs dry with paper towels. Add to flour mixture in the plastic bag; seal the bag and shake until thoroughly coated.
4. 4 Fry chicken in hot oil, turning occasionally, until deep golden brown, about 20 minutes. Drain on a paper towel-lined plate.

By Silvia

Ingredients

• ✓ corn oil
• hatch chile pepper
• onion
• garlic
• all-purpose flour
• beef broth
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place chile peppers with cut sides down onto the prepared baking sheet.
3. 3 Cook under the preheated broiler until the skin of the chile peppers has blackened and blistered, about 4 minutes per side.
4. 4 Place blackened chile peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
5. 5 Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

By wasabinoir

Ingredients

• ✓ corn oil
• ketchup
• cider vinegar
• white sugar
• jalapeno pepper
• garlic
• oregano

Instructions

1. 1 Combine ketchup, corn oil, cider vinegar, and sugar in a large pot over medium-high heat until sugar is completely dissolved; bring to a boil, then stir in jalapeños. Reduce heat to low; simmer for 10 minutes. Stir in garlic and oregano until incorporated.
2. 2 Inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapeños are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack jalapeño mixture into 10 hot, sterilized pint jars, filling to within ¼-inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for about 10 minutes.
5. 5 Remove jars from the stockpot and set aside, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area. Refrigerate any unsealed jars.

By Allrecipes Member

Ingredients

• ✓ corn oil
• chicken breast
• egg
• water
• all-purpose flour
• sesame seed
• salt

Instructions

1. 1 Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
2. 2 Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
3. 3 Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
4. 4 Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.

By Megami

Ingredients

• ✓ corn oil
• chicken breast
• lemon peel
• lemon juice
• garlic
• salt
• basil

Instructions

1. 1 Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
2. 2 Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
3. 3 Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
4. 4 Preheat grill to medium-high heat or about 400 degrees F.
5. 5 Remove chicken from marinade and discard marinade.
6. 6 Grill for 4 to 6 minutes per side or until cooked through.
7. 7 Transfer to serving plate and garnish with additional basil, if desired.

By Mazola

Ingredients

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

Instructions

1. 1 Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
2. 2 Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer fitted with the dough hook; knead until dough holds together but is still slightly sticky, about 2 minutes.
3. 3 Form dough into a ball and transfer to a buttered bowl. Turn to coat dough with butter, then cover the bowl with a towel and let rise in a warm place until doubled in volume, about 6 hours.
4. 4 Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep-dish pizza pan and follow your pizza recipe.

By owensjo

Ingredients

• ✓ corn oil
• bacon
• okra
• onion
• green bell pepper
• tomato
• white sugar
• white vinegar

Instructions

1. 1 Place bacon in a large skillet over medium heat. Cook until evenly browned, then remove to paper towels to drain. Pour off most of the bacon grease, leaving a thin coating on the pan. Add okra to the bacon grease in the skillet, and fry until tender, about 5 minutes. Transfer the okra to a salad bowl, and toss with the onion, green pepper, and tomato. Crumble in the bacon.
2. 2 In a small bowl, whisk together the sugar, corn oil, and vinegar until the sugar has dissolved. Pour over the salad, and toss to coat. Chill for 30 minutes before serving.

By LUNANA

Ingredients

• ✓ corn oil
• cornmeal
• all-purpose flour
• salt
• baking powder
• egg
• margarine
• buttermilk

Instructions

1. 1 In a large bowl mix together the corn meal, flour, salt, and baking powder.
2. 2 In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
3. 3 Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
4. 4 Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
5. 5 Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

By Jason

Ingredients

• ✓ corn oil
• chicken breast
• egg
• panko crumb
• garlic powder
• onion powder
• sea salt
• black pepper

Instructions

1. 1 Pound chicken breasts, one at a time, in a resealable plastic bag until about 1/2-inch thick.
2. 2 Lightly beat egg in a shallow bowl. Combine panko crumbs, garlic powder, onion powder, salt, and pepper in a separate shallow bowl.
3. 3 Dip chicken breasts in egg until coated, then dip in panko mixture, pressing chicken into the crumbs until fully coated. Arrange in a single layer on a plate.
4. 4 Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 2 to 3 minutes per side.

By Mazola

Ingredients

• ✓ corn oil
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish.
2. 2 Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out.
3. 3 Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!

By Charles D Kemp

Ingredients

• ✓ corn oil
• chicken breast
• garlic powder
• mayonnaise
• lime
• ginger
• milk
• spinach
• strawberry
• almond
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
2. 2 In a bowl, mix mayonnaise, lime juice, ginger and milk.
3. 3 Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

By JPMJ

Ingredients

• ✓ corn oil
• bacon
• egg
• lettuce
• carrot
• tomato
• red wine vinegar
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. 3 Place lettuce in a salad bowl along with the carrot and tomato. Sprinkle with bacon and eggs and toss.
4. 4 Drizzle oil over salad. Add vinegar and salt and pepper to taste.

By Samantha

Ingredients

• ✓ corn oil
• all-purpose flour
• yeast
• sugar
• salt
• herb seasoning
• water
• sausage
• mozzarella cheese
• pizza sauce

Instructions

1. 1 Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage and cheese. Cover bowl and let rest 10 minutes.
2. 2 Portion dough into 12 (2-1/2 inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size.
3. 3 Bake in preheated 375 degrees F oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with pizza sauce for dipping, if desired. Refrigerate any leftovers.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ corn oil
• onion
• hot pepper sauce
• yellow mustard
• sugar
• chili powder
• salt
• black pepper
• cayenne pepper
• water
• tomato paste

Instructions

1. 1 Heat oil in a skillet over medium heat. Add sliced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in water and tomato paste; simmer until liquid has reduced, about 20 minutes.

By Lillian

Ingredients

• ✓ corn oil
• cream-style corn
• cornmeal
• buttermilk
• egg
• cheddar cheese
• jalapeno pepper
• salt
• baking soda
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the center position.
2. 2 Mix together cream-style corn, cornmeal, buttermilk, eggs, corn oil, Cheddar cheese, jalapeño peppers, salt, and baking soda in a large bowl until batter is well combined.
3. 3 Put butter into a 9-inch square baking dish and place in the preheated oven until melted, 2 to 3 minutes.
4. 4 Pour batter over melted butter in the baking dish.
5. 5 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 35 minutes.

By Sheila

Ingredients

• ✓ corn oil
• all-purpose flour
• sugar
• cornmeal
• baking powder
• salt
• milk
• plantain
• egg
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.
2. 2 Stir flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk milk, plantains, oil, eggs, and butter together in a separate bowl; stir in flour mixture until just combined. Do not overmix batter. Rest batter at room temperature for 10 to 15 minutes. Spoon batter into the prepared muffin cups, filling each 2/3 full.
3. 3 Bake in the preheated oven until golden and tops spring back when lightly pressed, 15 to 18 minutes.

By Pixelsicle

Ingredients

• ✓ corn oil
• onion
• garlic
• cauliflower
• salt
• pepper
• four cheese sauce
• white wine
• parsley
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Heat oil in a large pan over medium-high heat. Add onion and saute until beginning to soften but not brown, 2 to 3 minutes. Stir in garlic and cook another minute. Add the cauliflower; salt and pepper to taste. Cook and stir another minute to combine.
2. 2 Stir in the sauce and white wine; add 1 tablespoon of the parsley. Cook and stir 5 minutes at a low simmer.
3. 3 Turn heat to medium-low, cover. Cook until cauliflower is almost tender, about 10 more minutes, stirring a few times.
4. 4 Turn broiler to high. Line a rimmed baking sheet with foil. Spray lightly with cooking spray.
5. 5 Pour cauliflower and tomato sauce onto the baking sheet. Gently scoop some of the tomato sauce back over the top of the cauliflower. Spread the cauliflower evenly on the sheet.
6. 6 Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.
7. 7 Broil until cheese is bubbly and slightly browned in spots, about 2 minutes. Watch carefully so cheese doesn't burn. Let rest 3 minutes before transferring to serving platter. Garnish with remaining fresh parsley.

By Classico