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
• egg
• green onion
• tomato
• salt
• white sugar

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
2. 2 Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.

By Healthykitchen4workingmom

Ingredients

• ✓ canola oil
• milk
• sweet rice flour
• white sugar
• baking powder
• egg
• red bean paste
• sesame seed

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Mix together milk, rice flour, sugar, canola oil, and baking powder in a large bowl until combined. Stir in beaten eggs until incorporated. Pour mixture into the prepared baking pan.
3. 3 Drop small spoonfuls of red bean paste into batter, 1 to 2 inches apart; make sure red bean paste is covered by batter. Sprinkle with sesame seeds.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Mom2MMJ

Ingredients

• ✓ canola oil
• garlic
• baby bok choy
• soy sauce
• white sugar
• salt
• water
• sesame oil
• black pepper

Instructions

1. 1 Heat a wok over medium heat. Add oil and heat until shimmering. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Add soy sauce and sugar, then season with salt; cook for 1 minute.
2. 2 Pour water into the wok, cover, and simmer until bok choy leaves are dark green and stems are tender but still firm, 2 to 3 minutes. Remove from the heat.
3. 3 Drizzle sesame oil over bok choy and season with pepper.

By wiebke

Ingredients

• ✓ canola oil
• eggplant
• water
• garlic powder
• red pepper flakes
• soy sauce
• oyster sauce
• white sugar
• cornstarch

Instructions

1. 1 Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
2. 2 Meanwhile, whisk soy sauce, oyster sauce, sugar, and cornstarch together in a small bowl until sugar and cornstarch are dissolved.
3. 3 Stir soy sauce mixture into eggplant until evenly coated; continue cooking until sauce has thickened.

By Whats that Burning smell

Ingredients

• ✓ canola oil
• pork loin
• soy sauce
• brandy
• sugar
• cornstarch
• egg
• salt
• tomato
• sugar
• green onion

Instructions

1. 1 Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
2. 2 Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
3. 3 Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.

By Samantha Li

Ingredients

• ✓ canola oil
• yellow curry paste
• chicken broth
• sugar
• curry powder
• salt
• soy sauce
• coconut milk
• chicken breast
• garlic
• ginger
• onion
• potato

Instructions

1. 1 In a bowl, mash yellow curry paste with about 2 tablespoons of chicken broth to help dissolve paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
2. 2 Heat a wok or large skillet over high heat for about 30 seconds; add oil and heat until shimmering, about 30 more seconds. Stir chicken, garlic, and ginger into hot oil; cook and stir until chicken has begun to brown and garlic and ginger are fragrant, about 2 minutes. Stir in onion and potatoes; toss well and pour in sauce mixture. Bring to a boil, reduce heat, and cover the wok. Simmer until chicken is cooked through and potatoes are tender, 20 to 25 minutes.

By BlondeCook

Ingredients

• ✓ canola oil
• egg noodle
• peanut
• soy sauce
• sambal oelek
• sugar
• garlic
• ginger
• ground pork
• salt
• cucumber
• green onion
• cilantro
• lime juice

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
3. 3 Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly.
4. 4 Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food chopper; process until finely ground.
5. 5 Cook pork and salt in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently.
6. 6 Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. Serve.

By Cooking44

Ingredients

• ✓ canola oil
• garlic
• ginger root
• water chestnut
• snow pea
• white button mushroom
• red pepper flakes
• salt
• black pepper
• shrimp
• chicken broth
• rice vinegar
• fish sauce
• sherry
• cornstarch
• water

Instructions

1. 1 Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
2. 2 Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

By KMOMMYZ

Ingredients

• ✓ canola oil
• chicken broth
• soy sauce
• hoisin sauce
• cornstarch
• ginger
• rice vinegar
• brown sugar
• white pepper
• red pepper flakes
• firm tofu
• green onion
• peanut
• sesame seed

Instructions

1. 1 Whisk together broth, soy sauce, hoisin, 1 teaspoon cornstarch, ginger, vinegar, brown sugar, white pepper, and red pepper flakes in a small bowl until well combined. Set sauce aside.
2. 2 Place remaining cornstarch in a large resealable plastic bag. Tear off bite-sized chunks of tofu and drop them into the bag. Shake until each piece is evenly coated. Sprinkle on cornstarch by hand, if needed, to coat each piece well.
3. 3 Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add tofu pieces one by one and cook until golden brown. Use a slotted spoon to move and turn tofu pieces until browned on all sides, 10 to 15 minutes. Transfer to a plate lined with paper towels. Pour out any remaining oil in the wok.
4. 4 Add the white parts of green onions to the wok and cook until fragrant, about 1 minute. Pour in sauce. Allow to heat and thicken, about 2 minutes. Return tofu to the wok and toss to coat. Discard ginger. Garnish with the green parts of green onions, peanuts, and sesame seeds.

By Buckwheat Queen

Ingredients

• ✓ canola oil
• linguine
• soy sauce
• rice vinegar
• cornstarch
• sugar
• sesame oil
• snap pea
• sweet onion
• pork tenderloin
• white mushroom
• red bell pepper
• garlic
• ginger
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
2. 2 Meanwhile, whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
3. 3 Heat canola oil in a large skillet over medium-high heat. Add snap peas and onion; cook and stir until onion is translucent, about 2 minutes. Add pork, mushrooms, red bell pepper, 1/3 of the garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
4. 4 Add remaining garlic to the skillet and cook until fragrant, about 1 minute. Pour in soy sauce mixture; cook and stir until sauce thickens, about 1 minute. Remove from the heat.
5. 5 Stir linguine into the skillet until coated; sprinkle green onions over top.

By Kendra

Ingredients

• ✓ canola oil
• green onion
• onion
• bean sprout
• carrot
• celery
• chow mein noodle
• sugar
• rice wine vinegar
• oyster sauce
• soy sauce
• chicken broth
• chicken breast
• black pepper
• sesame oil
• cornstarch
• soy sauce
• rice wine vinegar
• water

Instructions

1. 1 Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
2. 2 Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
3. 3 Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
4. 4 Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

By tishasc22

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