Type what you have

Ingredients

• ✓ sunflower oil
• parsnip
• onion
• egg
• olive oil
• salt
• rosemary
• black pepper

Instructions

1. 1 Combine parsnips, onion, eggs, olive oil, salt, rosemary, and black pepper in a bowl until batter is combined and lumpy.
2. 2 Heat sunflower oil in a heavy skillet over medium heat. Drop batter into skillet; cook until brown and crispy on the edges, 6 to 7 minutes per side.

By Catherine Boynton

Ingredients

• ✓ sunflower oil
• sugar snap pea
• sunflower seed
• lemon
• feta cheese
• dill
• salt
• black pepper
• lemon
• feta

Instructions

1. 1 Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

By VirginiaWillis

Ingredients

• ✓ sunflower oil
• carrot
• apple
• water
• egg
• ground chicken
• chicken liver
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place carrots, apples, and water into a pot. Bring to a boil, then cover, reduce the heat to low, and simmer until soft, 10 to 15 minutes.
3. 3 Meanwhile, crack eggs into a bowl and set aside. Place eggshells onto a baking sheet.
4. 4 Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
5. 5 Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
6. 6 Combine ground chicken, chicken livers, reserved eggs, ground eggshells, and sunflower oil in a large skillet. Heat over medium heat, mixing occasionally, until chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
7. 7 Place spinach on top of meat mixture, then cover with a lid and steam until soft, about 5 minutes.
8. 8 Mash softened carrots and apples in a bowl with a potato masher and add to meat mixture. Mix until well combined.

By nursekja

Ingredients

• ✓ sunflower oil
• chicken breast
• salt
• black pepper
• bacon
• fusilli
• olive oil
• onion
• dijon mustard
• flat parsley

Instructions

1. 1 Heat griddle to smoking. Rub chicken breasts with oil and season with salt and pepper. Place on griddle and cook on both sides until chicken is cooked through.
2. 2 At the same time, fry bacon pieces in a non-stick pan. Drain on paper towel. Cook pasta in lightly salted boiling water until just al dente. Drain and drizzle with olive oil.
3. 3 Transfer all to a large bowl with sliced onions and mix Maille® Dijon Originale mustard into salad.
4. 4 Season. Toss lightly. Serve in bowls sprinkled with parsley.

By Maille

Ingredients

• ✓ sunflower oil
• white wine vinegar
• sugar
• mustard
• black pepper
• avocado
• mango
• lemon
• iceberg lettuce
• walnut
• bacon

Instructions

1. 1 Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
2. 2 Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
3. 3 Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

By inspirepassion

Ingredients

• ✓ sunflower oil
• soy sauce
• ketchup
• pomegranate molasses
• honey
• mustard
• garlic
• salt
• black pepper
• paprika

Instructions

1. 1 Gather the ingredients.
2. 2 In a bowl, stir together soy sauce, ketchup, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper, and paprika to make a smooth paste.

By Axel Steenberg

Ingredients

• ✓ sunflower oil
• sweet potato
• red onion
• garlic
• black bean
• barbecue sauce
• yogurt
• shallot
• salt
• lemon juice
• cilantro
• aluminum foil

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Wrap the sweet potatoes in Reynolds Wrap® Aluminum Foil individually so they are completely covered. Place them onto the grill, cover and cook for 45 minutes to 1 hour. You want the potatoes to feel very soft inside the foil. When they are done, remove them from the grill and keep them in the foil until ready to assemble and serve.
3. 3 Make the beans while the potatoes are baking. Heat oil in a medium-sized pan over medium heat. Add the onions and cook for 7 to 10 minutes until soft and starting to brown. Add the garlic and cook for another 2 minutes. Then add the beans and BBQ sauce. Stir to combine the ingredients, bring the heat to low and continue cooking for another couple of minutes to heat all of the ingredients.
4. 4 Make the cilantro cream. Place the yogurt, shallots, salt and lemon juice into a food processor and pulse several times until smooth. Add in the cilantro leaves and pulse a couple of times just until they are chopped and incorporated.
5. 5 Assemble the potatoes. Cut a slit down the center lengthwise of the potato and gently pull the sides apart just enough to create a well for the beans. Then add a couple spoonfuls of the BBQ beans and finish with a drizzle of the cilantro cream. Garnish with some roughly chopped cilantro leaves.

By Reynolds KitchensR

Ingredients

• ✓ sunflower oil
• shiitake mushroom
• water
• shrimp
• winter melon
• bamboo shoot
• cooking sake
• chicken bouillon
• ginger
• lemon
• cilantro
• salt
• white pepper

Instructions

1. 1 Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
2. 2 Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
3. 3 Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
4. 4 Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
5. 5 Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.

By nukuien

Ingredients

• ✓ sunflower oil
• onion
• garlic
• ginger
• sweet potato
• curry powder
• tomato
• vegetable stock
• pea
• salt
• black pepper
• firm tofu
• mint

Instructions

1. 1 Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
2. 2 Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

By Éric Jouan

Ingredients

• ✓ sunflower oil
• green lentil
• soft tofu
• spinach
• sugar
• salt
• black pepper
• all-purpose flour
• vegetable oil
• soy milk
• apple cider vinegar
• sea salt

Instructions

1. 1 Place lentils into a large container and cover with several inches of cool water; soak for 2 hours.
2. 2 Place lentils, tofu, spinach, sugar, 1/2 teaspoon salt, and pepper in a bowl; mix by hand. Incorporate flour until just combined.
3. 3 Heat vegetable oil in a saucepan over medium heat. Drop rounded teaspoonfuls of the tofu mixture gently into the hot oil. Fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
4. 4 Combine sunflower seed oil, soy milk, apple cider vinegar, and sea salt in a bowl; blend with an immersion blender until mayonnaise is smooth. Serve with tofu bites.

By VeggieCravings

Ingredients

• ✓ sunflower oil
• shallot
• cider vinegar
• dijon mustard
• honey
• salt
• black pepper
• brussels sprout
• apple
• cranberry
• almond
• sunflower seed
• pumpkin seed

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and black pepper together in a small bowl; set vinaigrette aside.
3. 3 Combine Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; toss with vinaigrette to coat.
4. 4 Serve and enjoy!

By Ann Freele

Ingredients

• ✓ sunflower oil
• onion
• garlic
• pumpkin
• red bell pepper
• ginger
• red curry paste
• vegetable broth
• corn
• coconut milk
• lemon
• salt
• black pepper
• thai basil

Instructions

1. 1 Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
2. 2 Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.

By Barbara Sauermann

Ingredients

• ✓ sunflower oil
• ginger
• egg
• salt
• baking powder
• baking soda
• cocoa powder
• brown sugar
• all-purpose flour
• black pepper
• clove
• allspice
• nutmeg
• cinnamon
• flour
• cooking spray
• black tea
• nonfat dry milk powder

Instructions

1. 1 Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
3. 3 Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
4. 4 Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.

By rebeckamikaze

Ingredients

• ✓ sunflower oil
• white balsamic vinegar
• sugar
• salt
• heavy cream

Instructions

1. 1 Combine balsamic vinegar, oil, sugar, and salt in a cup and mix well. Stir in cream and mix well.

By Ursel

Ingredients

• ✓ sunflower oil
• cinnamon
• salt
• coriander
• cumin
• sweet potato
• brown sugar

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt.
3. 3 Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.

By Natalie Dalla-Vicenza

Ingredients

• ✓ sunflower oil
• soy milk
• apple cider vinegar
• dijon mustard
• salt

Instructions

1. 1 Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender; blend until smooth. Slowly add oil in a thin steady stream while the blender is running until mayonnaise is thick, but still runny.

By Allrecipes Member

Ingredients

• ✓ sunflower oil
• mustard
• shrimp
• onion
• green pepper
• garlic

Instructions

1. 1 Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

By Maille

Ingredients

• ✓ sunflower oil
• ✓ sunflower oil
• sugar
• egg
• advocaat egg liqueur
• egg liqueur
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a Bundt cake pan.
2. 2 Beat together sunflower seed oil, white sugar, and eggs with an electric mixer until well combined. Slowly add advocaat egg liqueur while stirring.
3. 3 Combine flour and baking powder in a bowl and fold flour mixture into the batter with a spatula until well combined. Pour batter into the prepared cake pan.
4. 4 Bake in the preheated oven on the lowest rack of your oven until a tester comes out clean, about 50 minutes.

By Allrecipes Member

Ingredients

• ✓ sunflower oil
• bread flour
• water
• cocoa powder
• white sugar
• salt
• instant yeast

Instructions

1. 1 Combine flour, warm water, cocoa powder, sugar, sunflower oil, salt, and yeast in a large bowl. Stir everything with a wooden spoon until a soft dough forms.
2. 2 Transfer dough to a lightly floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Divide dough in half. Roll each half into a ball and place on a baking sheet. Cut crisscross designs in the top of each ball, then cover with a kitchen towel. Let rise until double in size, about 1 hour.
4. 4 When dough has almost finished rising, preheat the oven to 425 degrees F (220 degrees C).
5. 5 Remove the kitchen towel, and bake dough in the preheated oven for 35 minutes.
6. 6 Remove from the oven and transfer to a wire rack to cool.

By Bowen

Ingredients

• ✓ sunflower oil
• mirin
• champagne vinegar
• hazelnut oil
• sugar
• sesame oil
• ginger

Instructions

1. 1 Beat mirin, champagne vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth.
2. 2 Let dressing sit at room temperature until the flavors blend, at least 30 minutes.

By kat

Ingredients

• ✓ sunflower oil
• white sugar
• brown sugar
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• salt
• egg
• carrot
• pecan
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 Degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Beat sunflower oil and both sugars with an electric mixer in a large bowl until well combined.
3. 3 Sift flour, baking powder, baking soda, cinnamon, and salt together into a bowl. Gradually stir dry ingredients into wet ingredients. Stir in beaten eggs until combined. Mix in carrots, pecans, and vanilla. Pour batter into the prepared pan.
4. 4 Bake on the middle rack of the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
5. 5 Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely.

By Vicki Monte

Ingredients

• ✓ sunflower oil
• banana
• egg
• vanilla extract
• all-purpose flour
• white sugar
• cocoa powder
• baking powder
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.
2. 2 Mix banana, oil, egg, and vanilla in a medium bowl.
3. 3 Combine flour, sugar, cocoa, baking powder, and salt in a large bowl. Stir in banana mixture until just blended. Fold in chocolate chips. Spoon batter into the prepared muffin tin, filling 3/4 full.
4. 4 Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.

By Noni

Ingredients

• ✓ sunflower oil
• fish sauce
• sesame oil
• lemon juice
• five-spice powder
• salt

Instructions

1. 1 Combine fish sauce, sesame oil, sunflower seed oil, lemon juice, Chinese five-spice powder, and salt in a container; mix well.

By Ursel

Ingredients

• ✓ sunflower oil
• vegetarian burger patty
• mushroom
• yellow squash
• carrot
• taco seasoning mix
• corn tortilla
• cheddar cheese

Instructions

1. 1 Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
2. 2 Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
3. 3 Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
4. 4 Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.

By Krystal Bagley

Ingredients

• ✓ sunflower oil
• buckwheat flour
• rice flour
• flaxseed meal
• cocoa powder
• brown sugar
• vanilla coconut milk
• coconut oil
• coconut milk
• coconut milk

Instructions

1. 1 In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.
2. 2 Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.
3. 3 Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.
4. 4 Heat small cast-iron pan over medium heat. Grease lightly with oil.
5. 5 Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.
6. 6 Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.
7. 7 Spoon a layer of coconut cream inside crepes and roll up.
8. 8 Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.

By So Delicious Dairy Free

Ingredients

• ✓ sunflower oil
• onion
• garlic
• quinoa
• chicken bouillon
• water
• thyme
• parsley
• chicken chunk
• alfredo sauce
• cream of chicken soup
• butter
• cheese blend
• pita chip
• parmesan cheese

Instructions

1. 1 Heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. Add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes.
2. 2 Pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. Stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. Remove skillet from heat and fluff quinoa with a fork.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Spread quinoa mixture into the bottom of a 9x13-inch baking dish. Sprinkle chicken over quinoa. Spoon Alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. Sprinkle 1/2 cup Italian cheese blend over entire mixture.
5. 5 Bake in the preheated oven for 15 minutes. Stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup Italian cheese blend. Bake until cheese is melted, about 15 minutes. Cool casserole for 5 minutes; top with Parmesan cheese.

By GeeDeth

Ingredients

• ✓ sunflower oil
• egg
• sugar
• all-purpose flour
• lemon
• vanilla extract
• sour cherry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan.
2. 2 Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat.
3. 3 Blend the yolks and oil together in a bowl.
4. 4 Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top.
5. 5 Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.

By oanaT

Ingredients

• ✓ sunflower oil
• agave nectar
• applesauce
• sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• coconut flour
• baking soda
• salt
• zucchini
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
2. 2 Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.
3. 3 Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

By jennifer

Ingredients

• ✓ sunflower oil
• asparagus
• cauliflower
• celery
• kidney bean
• hazelnut
• dill
• basil
• garlic
• chili powder
• celery seed
• salt

Instructions

1. 1 Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
2. 2 Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.

By KEARNEYCHRISTIAN

Ingredients

• ✓ sunflower oil
• carrot
• milk
• white sugar
• raisin
• cardamom
• saffron
• pistachio nut

Instructions

1. 1 Heat ghee in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, and stirring occasionally until moisture evaporates, about 1 hour.
2. 2 Bring carrot mixture back to a boil; add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
3. 3 Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.

By Allrecipes Member