Type what you have

Ingredients

• ✓ canola oil
• all-purpose flour
• salt
• olive oil
• honey
• water

Instructions

1. 1 Combine flour and salt in a large bowl. Stir in olive oil and honey. Mix in water gradually until dough comes together and is the consistency of pizza dough. Knead by hand until soft and very smooth, about 10 minutes.
2. 2 Brush top of dough with a little bit of canola oil. Cover with plastic wrap and set aside to rest, at least 30 minutes and up to 2 hours.
3. 3 Divide dough into 10 equal pieces. Roll out 1 piece into a circle on a lightly floured work surface. Brush the top of the dough evenly with canola oil. Fold sides in to meet in the center. Fold top and bottom edges to meet in the center to make a square shape. Repeat with remaining pieces.
4. 4 Preheat a large skillet over medium heat.
5. 5 Roll 1 square of dough into a circle again on a lightly floured work surface. Place in the skillet and cook until slightly puffed, 1 to 2 minutes. Drizzle a little bit of oil on top and flip; continue cooking until golden brown and crispy, 1 to 2 minutes more. Transfer to a plate and cover with a clean kitchen towel to keep sabaayad warm and soft. Repeat with remaining pieces.

By MyHalwad

Ingredients

• ✓ canola oil
• milk chocolate protein powder
• cooking spray
• milk
• brown sugar
• egg
• vanilla extract
• baking mix
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners; coat liners with cooking spray.
2. 2 Mix chocolate drink powder into the milk. Stir until smooth.
3. 3 Beat brown sugar, egg, oil, and vanilla extract together until well mixed.
4. 4 Add chocolate milk to egg mixture and stir to combine. Add baking mix and mix well. Fold in chocolate chips. Spoon batter evenly into muffin cups, filling nearly to the top.
5. 5 Bake until a toothpick comes out with only moist crumbs attached, 15 to 18 minutes.

By JARRIE

Ingredients

• ✓ canola oil
• water
• honey
• bread flour
• whole wheat flour
• soy flour
• soy milk
• oat bran
• salt
• active dry yeast

Instructions

1. 1 Place water, honey, canola oil, bread flour, whole wheat flour, soy flour, powdered soy milk, oat bran, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Basic Medium or Regular cycle. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.

By Laure

Ingredients

• ✓ canola oil
• bread flour
• rye flour
• potato flake
• caraway seed
• demerara sugar
• instant yeast
• salt
• water
• pickle juice

Instructions

1. 1 Gather the ingredients.
2. 2 Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients.
3. 3 Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes.
4. 4 Remove plastic wrap and knead with the dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
5. 5 Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
6. 6 Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes.
7. 7 Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C). Bake loaf in preheated oven until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with the shiny side out.
8. 8 Remove loaf from the pan and cool on a wire rack.

By Dad's world famous

Ingredients

• ✓ canola oil
• cooking spray
• all-purpose flour
• white sugar
• cinnamon sugar
• nutmeg
• baking powder
• milk
• egg
• pumpkin butter
• toffee bit

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
2. 2 Mix flour, white sugar, cinnamon sugar, nutmeg, and baking powder together in a bowl.
3. 3 Whisk milk, eggs, pumpkin butter, and canola oil in a bowl until eggs are lightly beaten. Add flour mixture and mix until flour is no longer visible. Pour into the prepared loaf pan; sprinkle toffee bits on top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan, about 10 minutes. Invert onto a wire rack to cool completely.

By Randy the Chef

Ingredients

• ✓ canola oil
• egg
• white sugar
• vanilla extract
• zucchini
• all-purpose flour
• whole wheat flour
• baking soda
• baking powder
• salt
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease and flour 2 4x8-inch loaf pans.
3. 3 Beat eggs, sugar, canola oil, vanilla extract, and zucchini together in a large bowl until well combined.
4. 4 In a separate bowl, sift together unbleached flour, white whole-wheat flour, baking soda, baking powder, salt, and cinnamon.
5. 5 Mix the dry ingredients into the zucchini mixture, a little at a time, stirring until just combined.
6. 6 Pour the batter into the prepared loaf pans.
7. 7 Bake in the preheated oven until bread is lightly browned and a toothpick inserted into the center comes out clean, 40 to 50 minutes.

By WendyD

Ingredients

• ✓ canola oil
• cake flour
• baking powder
• salt
• egg
• sugar
• buttermilk
• lemon juice
• lemon
• zucchini
• powdered sugar
• lemon juice
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, and salt together in a bowl until well mixed. Set aside.
3. 3 Beat eggs in a large bowl. Stir in sugar and oil until well blended. Stir in ½ cup buttermilk, 2 tablespoons lemon juice, and lemon zest until well blended. Fold in zucchini until incorporated. Stir in flour mixture until well combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes.
5. 5 Meanwhile, combine confectioners' sugar, 2 tablespoons lemon juice, and 1 tablespoon milk in a small bowl until smooth; spoon glaze over bread. Set loaf aside until glaze set ups.

By Kathy

Ingredients

• ✓ canola oil
• cooking spray
• flour
• all-purpose flour
• sugar
• semisweet chocolate chip
• baking powder
• salt
• ricotta cheese
• egg
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour.
2. 2 Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl.
3. 3 Place ricotta cheese in a bowl and add eggs, 1 at a time, beating well after each addition. Whisk in milk and vanilla extract until blended.
4. 4 Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 22 to 25 minutes. Remove muffins from the pan immediately and let cool on a wire rack.

By HOOKEDONJESUS

Ingredients

• ✓ canola oil
• cooking spray
• all-purpose flour
• whole wheat flour
• sugar
• baking powder
• lavender flower
• salt
• banana
• milk
• egg
• blueberry

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
2. 2 Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin.
3. 3 Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.

By Suzanne Hale

Ingredients

• ✓ canola oil
• zucchini
• egg
• vanilla extract
• sugar
• rice flour
• sweet rice flour
• cornstarch
• tapioca starch
• baking powder
• cinnamon
• baking soda
• xanthan gum
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
3. 3 Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
5. 5 While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.

By Gluten Free Cook

Ingredients

• ✓ canola oil
• cooking spray
• vanilla whey protein powder
• tapioca flour
• sorghum flour
• arrowroot flour
• oat flour
• baking powder
• pumpkin pie spice
• xanthan gum
• egg
• zucchini
• applesauce
• stevia powder
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
2. 2 Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
3. 3 Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
4. 4 Spoon batter into the prepared muffin cups, filling each to the top.
5. 5 Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

By nanzinmaine

Ingredients

• ✓ canola oil
• cooking spray
• whole wheat pastry flour
• all-purpose flour
• baking soda
• salt
• cinnamon
• nutmeg
• allspice
• ginger
• egg white
• skim milk
• yogurt
• sugar
• vanilla extract
• apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
3. 3 In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
4. 4 Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
5. 5 Pour the batter into the prepared muffin cups, filling them about 2/3 full.
6. 6 Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
7. 7 Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

By Chef Ivy

Ingredients

• ✓ canola oil
• cooking spray
• sweet potato
• white sugar
• egg
• cinnamon
• ginger
• nutmeg
• salt
• allspice
• clove
• milk
• baking powder
• baking soda
• all-purpose flour
• turbinado sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
2. 2 Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
3. 3 Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.

By cookiemommy

Ingredients

• ✓ canola oil
• butter
• spinach leaf
• garlic

Instructions

1. 1 Melt butter with oil in a large skillet over medium heat until mixture stops bubbling. (This allows water in the butter to evaporate.) Add garlic; cook and stir until it begins to brown, about 2 minutes. Add spinach; cook and stir until leaves are dark and about 1/4 of their original size, about 5 minutes.

By roteir

Ingredients

• ✓ canola oil
• egg roll wrapper
• green chile
• pepper jack cheese

Instructions

1. 1 Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
2. 2 Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.

By Culinary Envy

Ingredients

• ✓ canola oil
• garlic
• ketchup
• honey
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes.
3. 3 Stir in ketchup, honey, and soy sauce and bring to a boil.
4. 4 Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.

By Belinda Carter McDowell

Ingredients

• ✓ canola oil
• garlic
• ginger root
• lime
• tamari
• firm tofu

Instructions

1. 1 Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
2. 2 Squeeze lime juice over tofu before serving.

By Syd

Ingredients

• ✓ canola oil
• onion
• white sugar
• mustard powder
• salt
• soy sauce
• rice vinegar
• sesame seed

Instructions

1. 1 Puree the onion in a blender until smooth. Strain through a fine mesh strainer. Reserve 3 tablespoons of onion juice; discard the remaining pulp.
2. 2 Combine the sugar, mustard powder, and salt in the bowl of an electric mixer. Use the paddle attachment to mix the sugar until the spices are evenly blended. Pour in the reserved onion juice, soy sauce, and rice vinegar. Mix for several minutes until the sugar has begun to dissolve. Slowly drizzle in the canola oil with the mixer running at a medium-high speed. Add the toasted sesame seeds and continue mixing 1 minute more.

By ANTHONYTHEOBALD

Ingredients

• ✓ canola oil
• red curry paste
• shallot
• garlic
• sardine
• oil
• coconut cream

Instructions

1. 1 Heat canola oil in a skillet. Stir in red curry paste; cook and stir 3 to 5 seconds. Add shallot and garlic; cook and stir until fragrant. Add sardines; cook and stir until skins slightly browned and coated in paste mixture. Gently stir in coconut cream; toss to coat sardines. Bring mixture to a boil and cook until sauce thickens, about 5 minutes.

By Cyn

Ingredients

• ✓ canola oil
• eggplant
• salt
• chicken breast
• garlic
• soy sauce
• mushroom
• black pepper
• spinach

Instructions

1. 1 Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
2. 2 Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
3. 3 Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
4. 4 Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
5. 5 Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

By Questoria

Ingredients

• ✓ canola oil
• fish
• butter flavored cooking spray
• corn oil
• oyster sauce
• lemon pepper
• garlic powder

Instructions

1. 1 Heat oil in a large skillet over medium heat. Place fillets in skillet; spray fillets with butter spray. Sprinkle with lemon pepper and garlic powder. Cook 4 to 5 minutes.
2. 2 Pour in oyster sauce, then gently turn fillets. Cook until fish begins to flake, about 5 minutes.

By RHONDA35

Ingredients

• ✓ canola oil
• ✓ canola oil
• almond
• bok choy
• green onion
• ramen noodle
• white sugar
• balsamic vinaigrette salad dressing
• soy sauce

Instructions

1. 1 Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.
2. 2 Toss bok choy, green onions, and ramen noodles with the almonds.
3. 3 Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
4. 4 Pour dressing over vegetables and toss to mix.

By Cookmaster

Ingredients

• ✓ canola oil
• ginger
• swai fish
• soy sauce
• water
• scallion
• cilantro
• rice vinegar

Instructions

1. 1 Heat oil in a skillet with high sides over medium heat. Add ginger and sauté until fragrant, 30 to 60 seconds.
2. 2 Add fish fillets, soy sauce, water, scallions, cilantro, and vinegar to the skillet. Bring to a boil and cover.
3. 3 Remove from heat and let sit until fish flakes easily with a fork, 10 to 15 minutes.

By Bites With Applewhite

Ingredients

• ✓ canola oil
• ground beef
• green onion
• kimchi
• gochujang
• short-grain rice
• sesame oil
• butter
• egg

Instructions

1. 1 Heat canola oil in large nonstick skillet over high heat. Add ground beef and green onion white parts; reduce heat to medium. Cook and stir until beef is browned and onion is fragrant, 1 to 2 minutes.
2. 2 Stir kimchi and gochujang into beef mixture; cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
3. 3 Drizzle sesame oil over rice mixture; stir to coat. Garnish with green onion green parts.
4. 4 Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the skillet; cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

By abstractj

Ingredients

• ✓ canola oil
• egg yolk
• rice vinegar
• salt
• garlic powder
• saffron thread
• shrimp
• butter
• white cooking wine

Instructions

1. 1 Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.
2. 2 Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.
3. 3 Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.

By nriffer

Ingredients

• ✓ canola oil
• broccoli coleslaw mix
• sunflower seed
• almond
• ramen noodles
• white sugar
• white wine vinegar
• green onion

Instructions

1. 1 Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles in a bowl.
2. 2 Whisk canola oil, sugar, vinegar, and ramen noodle seasoning packet together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in the refrigerator before serving, 1 ½ hours.

By ASMITH27516

Ingredients

• ✓ canola oil
• white sugar
• water
• balsamic vinegar
• chicken-flavored ramen noodle
• seasoning packet
• broccoli coleslaw mix
• green onion
• cashew
• sunflower seed

Instructions

1. 1 Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved.
2. 2 Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.

By Molly

Ingredients

• ✓ canola oil
• coleslaw mix
• beef-flavored ramen noodle
• sunflower seed
• almond
• green onion
• water chestnut
• vinegar
• white sugar

Instructions

1. 1 Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
2. 2 Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.

By Allrecipes Member

Ingredients

• ✓ canola oil
• spaghetti
• sesame oil
• honey
• soy sauce
• salt
• red pepper flakes
• peanut
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a bowl.
2. 2 Combine canola oil, sesame oil, honey, soy sauce, salt, and pepper flakes in a microwave-safe bowl; mix to combine. Microwave on high powder for 30 seconds. Remove from the microwave and mix in peanuts and green onions. Pour over noodles and toss to coat.

By SuthernScott

Ingredients

• ✓ canola oil
• carrot
• potato
• onion
• beef chuck roast
• tomato sauce
• brown sugar
• worcestershire sauce
• cider vinegar
• salt

Instructions

1. 1 Combine carrots, potatoes, and onion in a slow cooker.
2. 2 Heat canola oil in a large skillet over medium-high heat. Add beef roast; cook until completely browned, 2 to 3 minutes per side. Transfer beef to the slow cooker on top vegetables.
3. 3 Whisk tomato sauce, brown sugar, Worcestershire sauce, vinegar, and salt together in a bowl; pour over beef.
4. 4 Cover slow cooker. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
5. 5 Transfer beef and vegetables to a serving platter. Pour sauce in a skillet; cook over medium-high heat until thickened, 5 to 10 minutes. Serve sauce with beef and vegetables.

By SB