Type what you have

Ingredients

• ✓ canola oil
• parchment paper
• russet potato
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
3. 3 Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
4. 4 Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
5. 5 Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
6. 6 Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

By John Mitzewich

Ingredients

• ✓ canola oil
• egg
• all-purpose flour
• salt

Instructions

1. 1 Place eggs in a large mixing bowl, and beat until frothy. Gradually beat in the flour and salt to make a soft dough. Roll out the dough to be fairly thin, about 1/8 inch, and cut into 2-inch by 5-inch strips. Cut a slit down the center of each strip, and twist so one end slides through the slit and makes a loop.
2. 2 Heat 1 ½ inches of oil in a deep skillet (or use a deep-fat fryer) to 375 degrees F (190 degrees C).
3. 3 Cook dough in small batches in preheated oil until golden brown. Drain on paper towels. Serve warm or at room temperature.

By amy

Ingredients

• ✓ canola oil
• russet potato
• rice flour
• cornstarch
• salt
• seasoned salt

Instructions

1. 1 Place potatoes in a large saucepan with enough water to cover by 1 inch. Bring to a boil over high; cover, reduce heat to medium-high, and cook until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain and run under cold water until cool enough to handle. Drain well and pat dry.
2. 2 While potatoes cook, heat 3 inches of oil in a large Dutch oven or other heavy pot over medium-low to 350 degrees F (175 degrees C).
3. 3 Using a ricer or potato masher, thoroughly mash potatoes so no chunks remain. Stir together mashed potatoes, rice flour, cornstarch, kosher salt, and seasoning salt in a medium bowl until mixture comes together and forms a dough, adding 1 teaspoon of water at a time as needed.
4. 4 Divide dough into 4 pieces. Shape each piece into a 1-inch diameter log, and cut each log into 1-inch pieces.
5. 5 Working in batches, fry dough pieces in hot oil until lightly golden, turning occasionally, 2 to 3 minutes. Using a spider or slotted spatula, transfer from oil to a wire rack set over a baking sheet to drain. Repeat with remaining dough pieces.
6. 6 Increase heat to medium-high to increase oil temperature to 375 degrees F (190 degrees C).
7. 7 Fry a second time, in batches, until deep golden brown and crispy, another 2 minutes. Return to wire rack and dust with additional seasoning salt, if desired. Serve immediately. Recipe developed by Ali Ramee

By Bailey Fink

Ingredients

• ✓ canola oil
• water
• egg
• egg white
• banana
• sugar
• all-purpose flour
• baking soda
• salt
• flax seed
• pecan
• blueberry
• white sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

By Kailey W

Ingredients

• ✓ canola oil
• ice water
• firm green tomato
• cornmeal
• all-purpose flour
• salt

Instructions

1. 1 Pour ice water into a large bowl and add tomatoes; soak for 5 minutes.
2. 2 Meanwhile, heat 1/2 inch oil in a large skillet over medium-low heat.
3. 3 Combine cornmeal and flour in a medium bowl. Remove tomatoes from ice water, one at a time, and coat lightly in cornmeal mixture; shake off any excess.
4. 4 Working in batches, cook coated tomatoes in hot oil until edges are golden brown, about 4 minutes per side. Use a slotted spoon to remove tomatoes to a paper towel-lined plate. Sprinkle lightly with salt and serve hot.

By HeyGoodLookin

Ingredients

• ✓ canola oil
• green tomato
• white sugar
• walnut
• egg
• vanilla extract
• salt
• all-purpose flour
• cinnamon
• baking soda
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.

By I'm nuts too

Ingredients

• ✓ canola oil
• almondmilk
• almond flour
• baking powder
• lemon
• salt
• vegan margarine
• sugar
• vanilla
• blueberry
• raspberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
3. 3 Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
4. 4 Fold in blueberries and raspberries.
5. 5 Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

By Almond Breeze

Ingredients

• ✓ canola oil
• ✓ canola oil
• all-purpose flour
• wheat germ
• brown sugar
• all-purpose flour
• wheat germ
• baking powder
• baking soda
• cinnamon
• salt
• egg
• applesauce
• brown sugar
• vanilla extract
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. To make the topping, combine the flour, wheat germ, and brown sugar in a bowl. Add the oil and stir until the dry ingredients are well coated with the oil. Set aside.
2. 2 Meanwhile, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon and salt in a large bowl. Combine the eggs, applesauce, brown sugar, oil, and vanilla in a separate bowl and whisk until well blended.
3. 3 Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Arrange the topping evenly over the muffins, using the back of a spoon to gently press the topping into the batter.
4. 4 Bake 20 to 22 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.

By Mott's

Ingredients

• ✓ canola oil
• all-purpose flour
• baking soda
• salt
• baking powder
• nutmeg
• allspice
• cinnamon
• clove
• sugar
• egg
• pumpkin puree
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
2. 2 In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
3. 3 In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
4. 4 Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

By SUE CASE

Ingredients

• ✓ canola oil
• all-purpose flour
• baking soda
• salt
• cinnamon
• strawberry
• strawberry extract
• egg
• sugar
• strawberry
• syrup
• sugar
• water
• strawberry extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 5x9 inch loaf pans.
2. 2 In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans.
3. 3 Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks.
4. 4 In a saucepan, mix the 1/4 cup strawberries with syrup, sugar, water, and 1 tablespoon strawberry extract. Bring to a boil, and stir constantly until sugar is dissolved, about 5 minutes. Pour over the bread while still warm.

By KIMBER

Ingredients

• ✓ canola oil
• rolled oat
• brown sugar
• wheat germ
• cinnamon
• whole wheat flour
• egg
• honey
• vanilla extract
• salt
• flax seed
• sesame seed
• sunflower seed
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x14 inch ovenproof baking dish.
2. 2 Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan.
3. 3 Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars.

By Amy E

Ingredients

• ✓ canola oil
• kohlrabi
• milk
• bread flour
• whole wheat flour
• brown sugar
• salt
• rosemary
• instant yeast

Instructions

1. 1 Bring a pot of water to a boil. Add kohlrabi; boil until completely tender, 5 to 7 minutes. Drain.
2. 2 Transfer kohlrabi to a blender; blend until smooth.
3. 3 Place milk, kohlrabi, oil, flour, sugar, salt, rosemary, and yeast in a bread machine in the order listed.
4. 4 Set machine for medium crust on the Basic cycle and press Start.

By ashleys8

Ingredients

• ✓ canola oil
• walnut
• all-purpose flour
• baking powder
• baking soda
• salt
• sugar
• lemon zest
• buttermilk
• egg
• vanilla extract
• butter
• blueberry
• granulated sugar
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
3. 3 In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
4. 4 In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
5. 5 Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
6. 6 Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
7. 7 To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
8. 8 Brush glaze over bread while still warm.

By California Walnuts

Ingredients

• ✓ canola oil
• whole wheat flour
• all-purpose flour
• cornmeal
• rolled oat
• water
• egg
• peanut butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. 2 Mix together whole wheat flour, all-purpose flour, cornmeal, and oats. Make a well in the center of the dry ingredients and gradually pour in water, oil, eggs, peanut butter, and vanilla. Mix well.
3. 3 On a flat surface, use a rolling pin to roll out the dough. Cut the dough into dog biscuit shapes using a cookie cutter. Place the biscuits onto the prepared cookie sheets.
4. 4 Bake the biscuits in the preheated oven for 20 minutes. After 20 minutes, turn off the oven but let the biscuits remain inside the oven for another 20 minutes to harden.

By Dani

Ingredients

• ✓ canola oil
• all-purpose flour
• baking powder
• salt
• cinnamon
• nutmeg
• ricotta cheese
• pumpkin puree
• pumpkin puree
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
2. 2 Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.

By John Mitzewich

Ingredients

• ✓ canola oil
• mayonnaise
• dijon mustard
• honey
• mustard
• active dry yeast
• brown sugar
• water
• all-purpose flour
• salt
• water
• baking soda
• butter
• sea salt

Instructions

1. 1 Whisk together mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, and store in the refrigerator while preparing pretzel sticks.
2. 2 Mix yeast and brown sugar in a small bowl; add warm water, and whisk until sugar dissolves. Let stand until foamy, about 5 minutes.
3. 3 Mix flour and salt together in a bowl of a stand mixer fitted with a dough hook attachment. Add canola oil and gradually pour in the yeast mixture, kneading until smooth and silky, 4 to 5 minutes. If the dough is very sticky, knead in more flour.
4. 4 Shape dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and let rise until doubled in volume, about 45 minutes.
5. 5 Punch down the dough and turn out onto a lightly floured surface. Flatten into a rectangle and cut into 12 equal pieces. Roll each piece into a stick about 7 inches long. Place sticks on a baking sheet lined with parchment paper; let rest uncovered for about 25 minutes.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Pour about 5 quarts of water in a large, deep pot; stir in baking soda. Bring to a boil, then reduce heat to medium. Carefully place pretzel sticks in the simmering water in batches for 30 seconds, flipping after 15 seconds. Remove from water and let drain on paper towels.
8. 8 Transfer the sticks back to the baking sheet. Brush lightly with butter and sprinkle with coarse sea salt.
9. 9 Bake in the preheated oven until golden brown, 7 to 10 minutes. Serve warm or at room temperature with the honey mustard dipping sauce.

By lutzflcat

Ingredients

• ✓ canola oil
• raisin
• water
• whole wheat flour
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• clove
• nutmeg
• pumpkin puree
• sugar
• egg
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Place raisins in a small bowl; cover with boiling water by 1 inch. Set aside until raisins are plump and rehydrated, 3 to 4 minutes; drain, reserving ⅓ cup soaking water in a separate bowl.
3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin, sugar, eggs, reserved soaking water, and oil in a separate bowl; stir into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool in the pan for 15 minutes, then remove from the pan and transfer loaf to a wire rack to cool completely.

By Donna Scheletsky

Ingredients

• ✓ canola oil
• peanut
• sesame oil
• chili oil
• soy sauce
• lime juice
• white sugar
• chili garlic sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.
3. 3 Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

By Lisa Combest

Ingredients

• ✓ canola oil
• oyster sauce
• fish sauce
• soy sauce
• brown sugar
• shrimp
• green onion
• garlic
• mixed vegetable
• egg
• white rice

Instructions

1. 1 Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
2. 2 Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
3. 3 Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
4. 4 Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.

By TheOtherJuliaGulia

Ingredients

• ✓ canola oil
• yellow onion
• yellow bell pepper
• ketchup
• oyster sauce
• soy sauce
• chicken broth
• sugar
• garlic chile paste
• chicken breast
• zucchini
• yellow squash
• broccoli
• mushroom
• cashew nut

Instructions

1. 1 Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

By FAIRBORN

Ingredients

• ✓ canola oil
• rice noodle
• ketchup
• sesame oil
• fish sauce
• soy sauce
• red pepper flakes
• shrimp
• egg
• green onion
• bean sprout
• garlic
• peanut

Instructions

1. 1 Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
2. 2 Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
3. 3 Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
4. 4 Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.

By PinkPetunias

Ingredients

• ✓ canola oil
• cilantro
• thai basil
• fish sauce
• green onion
• lime juice
• lime zest
• brown sugar
• ginger
• kosher salt
• black pepper
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
2. 2 Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
5. 5 Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

By Cooking44

Ingredients

• ✓ canola oil
• beef chuck roast
• cornstarch
• kosher salt
• black pepper
• massaman curry paste
• beef broth
• coconut cream
• potato
• water
• lime
• jasmine rice
• cashew
• cilantro
• fresno chile
• lime wedge

Instructions

1. 1 Pat beef dry with paper towels, trim, and cut into 1 1/2- to 2-inch pieces. Place in a bowl with 2 tablespoons cornstarch, salt, and pepper; toss to coat beef evenly.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning often, until beef is browned on all sides, about 6 minutes (do not overcrowd the skillet to ensure browning). Repeat process with remaining beef, using any residual oil in the skillet. (Do not wipe skillet clean.) Place browned beef in an ungreased 6-quart slow cooker.
3. 3 Once all beef has been browned, lower heat to medium and add curry paste, stirring to release any browned bits from the skillet. Add beef broth and coconut cream to skillet, stirring to combine ingredients. Pour mixture over beef in slow cooker. Add potatoes to slow cooker; cover and cook on HIGH for 4 hours, or LOW for 6 hours, or until beef is very tender when pierced with a fork.
4. 4 Remove beef and potatoes to a large bowl, and carefully pour liquid from slow cooker into a heatproof glass measuring cup or bowl and allow to stand until fat settles on top of liquid, about 2 minutes. Remove fat from the surface of the liquid with a ladle and discard.
5. 5 Pour remaining liquid into a saucepan and bring to a boil, undisturbed, over medium-high heat. Whisk remaining 1 1/2 tablespoons cornstarch with 2 tablespoons cold water together in a small bowl; add to boiling liquid in saucepan, whisking until mixture thickens, 2 to 5 minutes. Return meat and potatoes to thickened sauce; stir in lime zest and juice.
6. 6 Serve family-style, or place 1/2 cup rice into each of 6 bowls, spoon 1 1/3 cups beef, potatoes, and sauce mixture over rice, and garnish each portion with cashews, cilantro, sliced chile, and a lime wedge.

By Karen Rankin

Ingredients

• ✓ canola oil
• bean sprout
• chive
• chili powder
• peanut
• salt
• white sugar
• egg
• garlic
• peanut oil
• lime juice
• tamarind juice
• fish sauce
• white sugar
• chicken breast
• cornstarch
• soy sauce
• rice noodle

Instructions

1. 1 Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
2. 2 Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
3. 3 Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
4. 4 Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
5. 5 Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
6. 6 Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.

By Anthony Murphy

Ingredients

• ✓ canola oil
• red pepper flakes
• lime
• cilantro
• peanut
• scallion
• red pepper
• zucchini
• onion
• green bean
• carrot
• broccoli
• garlic
• ginger
• chicken breast
• red curry paste
• rice vinegar
• soy sauce
• brown sugar
• peanut butter
• water

Instructions

1. 1 Whisk ⅓ cup hot water, peanut butter, brown sugar, soy sauce, rice wine vinegar, and curry paste together in a bowl; set aside.
2. 2 Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic; sauté, stirring constantly, until chicken is no longer pink in centers and juices run clear, 5 to 7 minutes. Remove chicken from skillet; set aside.
3. 3 Pour remaining ⅔ cup hot water into skillet. Add broccoli, carrot, and green beans; cover and steam for 2 minutes. Remove vegetables from skillet; reserve steaming liquid in a separate bowl.
4. 4 Add 1 tablespoon oil to skillet. Add onion, zucchini, and bell pepper; stir-fry for 4 minutes. Return steamed broccoli, carrot, and green beans to the skillet. Add remaining 1 tablespoon oil, if needed; continue stir-frying until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
5. 5 Return cooked chicken to the skillet; add peanut sauce, scallions, ⅓ cup peanuts, and ⅓ cup cilantro. Stir thoroughly; cook until heated through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
6. 6 Garnish with lime wedges, remaining peanuts, and remaining cilantro; sprinkle with red pepper flakes.

By Jeannette

Ingredients

• ✓ canola oil
• butter

Instructions

1. 1 In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
2. 2 Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
3. 3 Refrigerate for 3 hours, or until set.
4. 4 Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

By Cal Schroeck

Ingredients

• ✓ canola oil
• green plantain
• garlic salt

Instructions

1. 1 Heat canola oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gather about 2 tablespoons of shredded plantains and shape into patties.
2. 2 Fry the patties in the preheated oil until golden and crispy, about 10 minutes. Drain on paper towels and season with garlic salt.

By LatinaCook

Ingredients

• ✓ canola oil
• pork loin roast
• green salsa

Instructions

1. 1 Heat oil in large Dutch oven over medium-high heat. Add pork loin; brown 2 to 3 minutes per side.
2. 2 Transfer pork to a slow cooker. Pour salsa over pork.
3. 3 Cover slow cooker. Cook on Low for 5 hours.
4. 4 Shred pork using two forks; stir with sauce to coat and combine. Continue cooking on Low for 1 to 3 hours more.

By GANGBrown

Ingredients

• ✓ canola oil
• all-purpose flour
• water

Instructions

1. 1 Mix together flour, oil, and ice water.
2. 2 Divide dough in half. Roll each piece between two pieces of plastic wrap.

By Linda G.

Ingredients

• ✓ canola oil
• rosemary
• seasoned salt
• potato

Instructions

1. 1 Pour canola oil evenly onto the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over oil. Place potatoes, cut-side down, in 1 layer at the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
2. 2 Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake until potatoes are easily pierced with a fork, about 45 minutes.

By ANTILOPE