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
• 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
• garlic
• olive oil
• fried pork skin
• green plantain
• salt

Instructions

1. 1 Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash garlic with olive oil in a mortar and pestle. Combine garlic mixture with pork rinds in a large bowl; set aside.
2. 2 Fry plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer fried plantains into the bowl with garlic mixture; toss to coat and mash with the pestle until smooth. Season with salt.
3. 3 Roll plantain mixture into two large balls or several small balls before serving.

By LatinaCook

Ingredients

• ✓ canola oil
• ground pork
• ham
• sofrito
• olive
• caper
• salt
• garlic powder
• oregano
• tomato sauce
• plantain
• butter
• white sugar
• butter

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Butter a baking dish.
2. 2 Heat the canola oil in a large skillet over medium-high heat. Cook the ground pork and cooked ham in the hot oil until the pork is completely cooked and no longer pink, 7 to 10 minutes. Remove from the skillet and set aside, reserving 2 tablespoons of the drippings in the skillet.
3. 3 Reduce the heat to medium-low. Place the skillet over the heat and add the sofrito; cook and stir the sofrito for 5 minutes. Add the olives, capers, salt, garlic powder, oregano, and tomato sauce to the sofrito; cook and stir another 5 minutes. Return the ground pork and ham to the skillet and stir; simmer for 15 minutes, stirring a few times while it cooks.
4. 4 Bring a pot of lightly salted water to a boil. Rinse the plantains and cut off their tips, leaving the skin on; cut each plantain into 2 to 3 segments each about 3 inches long. Cook the plantains in the boiling water until tender, about 15 minutes; drain and peel. Put the peeled plantains in a mixing bowl and mash with a potato masher. Add the softened butter and sugar; mix.
5. 5 Spread about half of the plantain mixture into the bottom of the prepared baking dish. Layer the meat mixture over the plantains. Top with the remaining plantain mixture.
6. 6 Bake in the preheated oven for 15 minutes. Brush the top with the melted butter and continue baking until the top is browned, about 10 minutes more. Remove from oven and allow to rest 10 to 15 minutes before slicing to serve.

By nancyzalani

Ingredients

• ✓ canola oil
• ✓ canola oil
• sweet potato
• jalapeno pepper
• green onion
• garlic
• brown sugar
• allspice
• salt
• pepper

Instructions

1. 1 Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
2. 2 Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
3. 3 Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
4. 4 Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

By Shannon

Ingredients

• ✓ canola oil
• onion
• carrot
• salt
• black pepper
• white sugar
• garlic
• chile pepper
• ginger
• curry powder
• vegetable broth
• lentil
• cilantro

Instructions

1. 1 Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
2. 2 Increase heat to medium heat and stir 1 can vegetable broth into onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.

By Liz and Sylvan

Ingredients

• ✓ canola oil
• cooking spray
• plantain
• salt
• milk
• butter
• ground beef
• onion
• green bell pepper
• tomato sauce
• garlic
• chicken bouillon
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
2. 2 Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
3. 3 Mash plantains, milk, and butter together in the pot until smooth.
4. 4 Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
5. 5 Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
6. 6 Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.

By Mirelly

Ingredients

• ✓ canola oil
• scotch bonnet pepper
• black mushroom bouillon
• chicken bouillon
• seasoning bouillon
• red pepper
• onion powder
• salt
• black pepper
• thyme
• garlic
• lima bean
• coconut milk
• water
• jasmine rice

Instructions

1. 1 Heat oil in a large pot over medium heat. Add Scotch bonnet, bouillon cubes, pepper flakes, onion powder, salt, black pepper, and thyme; stir until bouillon cubes dissolve.
2. 2 Add garlic; cook 4 minutes. Increase heat to medium-high. Add lima beans; cook until defrosted, about 4 minutes. Add coconut milk; bring to a boil. Stir until mixture turns very dark.
3. 3 Meanwhile, bring water to a boil in another pot. Add rice; cook according to package directions, about 10 minutes. Reduce heat to medium. Add coconut milk mixture; cook about 7 minutes more. Reduce heat to low.
4. 4 Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and serve.

By Calixtes Bon Vivre

Ingredients

• ✓ canola oil
• water
• lemon juice
• onion
• brown sugar
• green onion
• salt
• allspice
• cinnamon
• black pepper
• thyme
• cayenne pepper
• pork chop

Instructions

1. 1 Blend water, lemon juice, onion, brown sugar, green onion, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor until smooth. Reserve 1/2 cup for basting.
2. 2 Place pork chops into a shallow glass dish. Pour remaining marinade over chops, then cover and refrigerate for at least 12 hours, but no longer than 24 hours.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Place the grate 4 to 5 inches above the heat source.
4. 4 Remove pork chops from marinade and shake off excess. Discard remaining marinade.
5. 5 Arrange chops on the preheated grill, cover, and cook until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Marvin

Ingredients

• ✓ canola oil
• russet potato
• sweet potato
• corn
• mustard
• lime juice
• cilantro
• garlic
• salt
• black pepper
• cucumber
• red onion
• peanut

Instructions

1. 1 Place Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
2. 2 In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. 3 Cut cooled potatoes into 1-inch cubes and add to dressing along with cucumber and red onion. Toss well. Serve at room temperature or chilled. Toss peanuts in just before serving.

By jessica

Ingredients

• ✓ canola oil
• butter
• all-purpose flour
• white sugar
• coconut
• baking powder
• salt
• egg
• milk
• water
• coconut extract
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with butter.
2. 2 Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla, and cinnamon; mix until well blended. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

By Anita

Ingredients

• ✓ canola oil
• white rice
• sazon seasoning
• chicken broth
• olive
• tomato sauce
• garlic
• caper
• black pepper
• cumin
• oregano
• recaito
• sofrito
• onion
• green bell pepper
• red bell pepper
• ham
• pork
• apple cider vinegar
• chicken thigh

Instructions

1. 1 Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
2. 2 Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
3. 3 Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as needed to simmer but not boil.
4. 4 Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

By Cheri Raxter

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
• 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

Ingredients

• ✓ canola oil
• kale
• garlic powder
• salt
• dill weed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Pour oil into a spritzer.
2. 2 Spread kale over a large baking sheet. Spray oil evenly over kale, then sprinkle with garlic powder, sea salt, and dill; stir until evenly distributed.
3. 3 Bake in the preheated oven, stirring every 5 minutes, until crispy, 10 to 15 minutes total.

By Terrie

Ingredients

• ✓ canola oil
• milk
• buttermilk

Instructions

1. 1 Pour milk into a large pot and bring to a boil over medium heat; watch carefully to prevent milk from boiling over. When milk begins to boil, pour buttermilk into the pot in a steady stream, stirring constantly. The milk will separate into curds and water.
2. 2 Line a colander with cheesecloth. Pour milk mixture through the cheesecloth, reserving some of the strained liquid. Let milk mixture sit in the colander until curds are settled and dripping stops, about 2 hours.
3. 3 Transfer strained curds to a food processor. Process until smooth and mixture can be formed into a ball. Add some of the reserved liquid and process again if mixture is too dry. The consistency should resemble firm ricotta cheese.
4. 4 Turn cheese out onto a clean surface and knead until smooth. Form into a ball and wrap in plastic. Refrigerate until needed.
5. 5 To cook paneer, heat oil in a large, heavy skillet over medium-high heat. Cut paneer into bite-sized pieces. Fry in hot oil until very pale golden brown, about 1 minute. Drain on a paper towel-lined plate.

By AMIBOULD