Type what you have

Ingredients

• ✓ vegetable oil
• corn tortilla
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a heavy skillet with 1-inch-deep oil over medium heat; heat to 365 degrees F (180 degrees C).
3. 3 Fry one tortilla at a time in hot oil. Cook for about 15 seconds.
4. 4 Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds.
5. 5 Drain on paper towels. Sprinkle with salt while still hot.

By TINKERBELL4

Ingredients

• ✓ vegetable oil
• plantain
• salt

Instructions

1. 1 Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.
2. 2 Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.
3. 3 Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.

By Mig

Ingredients

• ✓ vegetable oil
• white potato
• luncheon meat
• onion

Instructions

1. 1 Heat oil in a nonstick skillet over medium heat. Spread potatoes and meat in a single layer in the skillet; cook until browned on the bottom, about 5 minutes. Turn potatoes and meat; cook until the other side is browned, about 5 minutes. Add onion; cook and stir until tender, 5 to 7 minutes.

By Dennis Carroll

Ingredients

• ✓ vegetable oil
• plantain
• salt
• lime

Instructions

1. 1 Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining plantain slices.
2. 2 Sprinkle cooked plantains with salt and drizzle with lime.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• egg
• milk
• all-purpose flour
• cornstarch
• zucchini
• seafood seasoning

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk egg and milk together in a bowl; pour into a gallon-size resealable plastic bag. Whisk flour and cornstarch together in another bowl; pour into a separate gallon-size resealable plastic bag.
3. 3 Place zucchini spirals into milk mixture, seal the bag, and turn to coat spirals completely. Transfer zucchini to flour mixture, seal the bag, and shake gently to coat completely. Remove spirals from flour mixture and shake gently to remove any excess flour.
4. 4 Working in batches, cook zucchini spirals in the preheated oil until golden brown and cooked through, 2 to 4 minutes. Transfer zucchini to a paper towel-lined plate to drain. Sprinkle seafood seasoning over cooked zucchini spirals.

By SHORECOOK

Ingredients

• ✓ vegetable oil
• cabbage
• carrot
• onion
• vinegar
• white sugar

Instructions

1. 1 In a large bowl, combine cabbage, carrot, onion, vegetable oil, vinegar and sugar. Stir until the ingredients are well mixed. Chill in the refrigerator until serving.

By Heather

Ingredients

• ✓ vegetable oil
• long-grain rice
• water
• tomato bouillon powder
• onion powder
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium heat. Add rice and fry until golden brown, 2 to 3 minutes.
3. 3 Gradually stream water into the saucepan while stirring rice. Stir in tomato powder, onion powder, and garlic powder.
4. 4 Bring mixture to a boil and cook for 2 minutes. Reduce the heat to low, cover, and cook until rice has absorbed almost all liquid, about 15 minutes. Remove from the heat and let sit, covered, until remaining liquid is absorbed, about 5 minutes.

By Luis-Christine Poncio

Ingredients

• ✓ vegetable oil
• cucumber
• honeydew melon
• lemon juice
• white sugar

Instructions

1. 1 Place cucumber and honeydew in a large bowl.
2. 2 Whisk oil, lemon juice, and sugar together in a small bowl until well blended; pour over cucumber and melon and toss until evenly coated.
3. 3 Cover the bowl; refrigerate before serving, 1 hour.

By EDYTHE

Ingredients

• ✓ vegetable oil
• oil
• cauliflower
• salt
• egg
• all-purpose flour
• milk

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Toss cauliflower florets with salt in a bowl.
3. 3 Whisk egg and vegetable oil together in a separate bowl. Whisk in flour and milk until batter is smooth.
4. 4 Working in batches, drop cauliflower florets into batter; stir to coat.
5. 5 Working in batches, gently lower battered cauliflower into preheated oil; fry until florets rise to the top and float, 2 to 4 minutes. Carefully turn pieces over and continue frying until golden brown, about 2 minutes more. Use a slotted spoon to transfer fried cauliflower to a paper towel-lined plate.

By mnmoose5

Ingredients

• ✓ vegetable oil
• soy sauce
• gochujang
• honey
• lime
• red pepper flake
• broccoli

Instructions

1. 1 Whisk together vegetable oil, soy sauce, gochujang, honey, lime juice, soy sauce, and red pepper flakes in a bowl for the sauce.
2. 2 Preheat an outdoor grill for low heat and lightly oil the grate.
3. 3 Place broccoli steaks onto hot grill, cover, and cook for 2 minutes. Flip and cook for another 2 minutes.
4. 4 Flip broccoli steaks again and generously brush on sauce, making sure to coat the stems very well. Cook for 5 to 7 minutes. Flip and brush generously with sauce and cook until stems are still firm, but cooked through, an additional 5 to 7 minutes.

By MommaBean3

Ingredients

• ✓ vegetable oil
• cabbage
• green bell pepper
• onion
• carrot
• white wine vinegar
• sugar

Instructions

1. 1 Combine cabbage, bell pepper, onion, and carrots in a large bowl.
2. 2 Whisk together vinegar, oil, and sugar in a medium bowl. Pour enough dressing over cabbage mixture to coat; mix well. Cover and refrigerate for 6 to 8 hours.
3. 3 Drain any excess liquid, toss, and serve cold.

By Jackie Smith

Ingredients

• ✓ vegetable oil
• onion
• green bell pepper
• yellow bell pepper
• chicken broth
• black bean
• kidney bean
• pinto bean
• tomato
• green chile pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and bell peppers; cook and stir until softened, about 5 minutes.
2. 2 Stir in chicken broth, black beans, kidney beans, pinto beans, and diced tomatoes. Cook until heated through, 10 to 15 minutes.

By Debbie F.

Ingredients

• ✓ vegetable oil
• fideo pasta
• water
• tomato sauce
• chili powder
• cumin
• garlic salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add fideo; cook and stir until golden brown and toasted.
3. 3 Add 1 cup water and 1/2 of the tomato sauce to fideo.
4. 4 Season with chili powder, cumin, and garlic salt; stir to blend.
5. 5 Bring to a boil and cook until liquid has almost evaporated.
6. 6 Stir in remaining 1/2 cup water and remaining tomato sauce. Cover and cook over medium heat until fideo is tender and sauce thickens, about 10 minutes.

By TINYANT1

Ingredients

• ✓ vegetable oil
• coleslaw mix
• creamy salad dressing
• white sugar
• horseradish
• white vinegar
• salt
• poppy seed

Instructions

1. 1 Pour coleslaw mix into a large bowl.
2. 2 Whisk salad dressing, sugar, vegetable oil, horseradish, vinegar, salt, and poppy seeds together in a bowl until smooth; drizzle over coleslaw mix and toss to coat.
3. 3 Cover bowl with plastic wrap; refrigerate at least 2 hours before serving.

By Rick Falsetta

Ingredients

• ✓ vegetable oil
• pickle juice
• water
• salt
• white sugar
• wheat germ
• rolled oat
• whole wheat flour
• all-purpose flour
• active dry yeast

Instructions

1. 1 Put dill pickle juice, water, vegetable oil, salt, white sugar, wheat germ, oats, whole wheat flour, all-purpose flour, and yeast, respectively, in the pan of a bread machine.
2. 2 Select Sandwich and Three-Pound Loaf settings; press Start. Cycle should take about 3 hours 10 minutes to complete.
3. 3 Remove loaf from bread pan and allow to cool on wire rack at least 20 minutes before slicing.

By Curmudgeon

Ingredients

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

Instructions

1. 1 Dissolve sugar in water in a 2-cup measuring cup; gently stir in yeast. Let stand until yeast softens and top is foamy, about 5 minutes.
2. 2 Whisk 3 3/4 cups flour and salt together in a large bowl; make a well in the center. Pour yeast mixture into well; stir gently, starting from the middle, until a sticky dough forms. Turn dough out onto a lightly floured surface; knead, adding more flour if needed, until dough is elastic and no longer sticky, about 10 minutes.
3. 3 Oil a large bowl; add dough and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat the oven to 425 degrees F (220 degrees C) with one rack in center position and one rack in lowest position.
5. 5 Fill a roasting pan with water; place on lower rack. Line a baking sheet with a silicone mat.
6. 6 Punch down dough and turn onto a lightly floured surface. Form into 1 large loaf (or 6 sandwich loaves), tapering the end(s). Place loaf (or loaves) on the prepared baking sheet. Cut 3 or 4 diagonal slashes, about 1/4- to 1/2-inch, across top(s). Cover with a dry towel and let rise until doubled in volume, about 40 minutes.
7. 7 Uncover loaf (or loaves); bake in the preheated oven on the center rack until top is light golden brown, 15 to 20 minutes depending on size of the loaves.

By NWMama

Ingredients

• ✓ vegetable oil
• bacon
• salt
• black pepper
• cabbage
• onion
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat; add sliced bacon and season with salt and pepper. Cook until bacon is crisp, 5 to 7 minutes.
3. 3 Add cabbage, onion, and sugar; cook and stir continuously until cabbage and onion are tender, about 5 to 10 minutes.
4. 4 Serve and enjoy!

By JNADX3

Ingredients

• ✓ vegetable oil
• mustard
• greek yogurt
• garlic powder
• cayenne pepper
• egg
• instant mashed potato flakes
• egg
• corned beef hash

Instructions

1. 1 Mix whole grain mustard, Greek yogurt, garlic powder, and cayenne pepper in a small bowl until well blended.
2. 2 Place 2 beaten eggs into a shallow dish; place potato flakes in a separate shallow dish.
3. 3 Divide corned beef hash into 4 portions. Form corned beef hash around each egg until the egg is completely encased.
4. 4 Roll encased eggs into the beaten egg and coat with mashed potato flakes until covered.
5. 5 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Drop 2 eggs into the hot oil and fry until brown, 3 to 5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining 2 eggs.
7. 7 Cut the lengthwise and serve with mustard sauce.

By Soup Loving Nicole

Ingredients

• ✓ vegetable oil
• napa cabbage
• green onion
• butter
• ramen noodle
• almond
• sesame seed
• white sugar
• cider vinegar
• soy sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter.
4. 4 Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
5. 5 Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
6. 6 Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
7. 7 Enjoy!

By Carol

Ingredients

• ✓ vegetable oil
• mustard seed
• cauliflower
• baking potato
• salt
• turmeric
• white sugar
• cayenne pepper

Instructions

1. 1 Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
2. 2 Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.

By Ursula Voges

Ingredients

• ✓ vegetable oil
• chicken broth
• sherry
• soy sauce
• cider vinegar
• cornstarch
• sugar
• mustard
• salt
• asparagus

Instructions

1. 1 In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.
2. 2 Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.

By LEXJAM

Ingredients

• ✓ vegetable oil
• cucumber
• salt
• sugar
• rice wine vinegar
• soy sauce

Instructions

1. 1 Cut cucumbers lengthwise, scoop out seeds with a spoon, and slice cucumbers into bite-sized pieces. Transfer to a salad bowl.
2. 2 In a small bowl, mix together salt, oil, sugar, rice wine vinegar, and soy sauce. Pour over cucumbers, and gently toss. Refrigerate several hours before serving, tossing every now and then.

By PEGW

Ingredients

• ✓ vegetable oil
• long grain white rice
• water
• zucchini
• green onion
• garlic
• garlic salt
• basil
• paprika
• oregano
• tomato
• cheddar cheese

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. 3 Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. 4 Bake uncovered 20 minutes, or until cheese is melted and bubbly.

By Debi Blair McGinness

Ingredients

• ✓ vegetable oil
• glutinous white rice
• water
• rice vinegar
• white sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice under cold water in a strainer until water runs clear.
3. 3 Combine rice and water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 12 minutes. Remove from heat; let stand, covered, until tender, 10 minutes more. The rice will continue to steam. Remove lid; let rice cool.
4. 4 Meanwhile, combine rice wine vinegar, sugar, oil, and salt in a small saucepan over medium heat; cook until sugar has dissolved. Allow to cool.
5. 5 Stir vinegar mixture into rice. It may look wet at first, but keep stirring; rice will dry as it cools.
6. 6 Enjoy!

By LucyDelRey

Ingredients

• ✓ vegetable oil
• white vinegar
• onion
• sugar
• salt
• basil
• oregano
• garlic powder
• artichoke heart
• broccoli
• cauliflower
• carrot
• mushroom

Instructions

1. 1 In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
2. 2 In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

By Paula

Ingredients

• ✓ vegetable oil
• soy sauce
• cayenne pepper
• potato
• green onion
• red bell pepper
• sesame seed

Instructions

1. 1 Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
2. 2 Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.

By Chicken_Livers_Stink

Ingredients

• ✓ vegetable oil
• cottage cheese
• egg yolk
• salt
• all-purpose flour
• baking powder
• water

Instructions

1. 1 Combine cottage cheese, egg yolks, and 3/4 teaspoon salt in a medium bowl; set aside.
2. 2 Whisk flour, remaining 1 teaspoon salt, and baking powder together in a separate bowl. Add cold water and oil; mix or knead into a smooth dough.
3. 3 Roll dough out on a lightly floured surface; cut into 3-inch circles using a glass, can, or cookie cutter. Place a spoonful of cottage cheese filling onto each circle. Fold in half and pinch edges together to seal.
4. 4 Bring a large pot of lightly salted water to a boil. Carefully drop pierogies into water; cook until they float, 3 to 4 minutes. Remove from water with a slotted spoon; place on a cooling rack set over a baking sheet to drain.

By BRIDY

Ingredients

• ✓ vegetable oil
• crema
• cream cheese
• chicken bouillon granules
• poblano pepper
• onion
• corn kernel

Instructions

1. 1 Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
2. 2 Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
3. 3 Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

By gem

Ingredients

• ✓ vegetable oil
• potato
• saltine cracker
• egg
• onion
• salt
• black pepper

Instructions

1. 1 Combine potatoes, crackers, eggs, onion, salt, and pepper together in a large bowl.
2. 2 Heat oil in a large, heavy skillet over medium-high heat.
3. 3 Scoop potato mixture with a spoon, press it against the side of the bowl to remove excess liquid; carefully drop into oil, flattening top slightly with the back of a spoon to make an even thickness.
4. 4 Cook in batches until brown and crisp, 3 to 5 minutes per side. Drain on a paper towel-lined plate.

By Lindsay

Ingredients

• ✓ vegetable oil
• cabbage
• red bell pepper
• yellow bell pepper
• onion
• carrot
• celery
• cider vinegar
• white sugar
• mustard
• dill weed

Instructions

1. 1 In a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery. Refrigerate until serving.
2. 2 In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill. Pour over salad and toss to coat just before serving.

By Kimberly