Type what you have

Ingredients

• ✓ cooking oil
• bagel
• egg
• avocado
• salt
• black pepper
• cream cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Toast sliced bagel in a toaster until golden brown.
3. 3 While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.
4. 4 Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.
5. 5 Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.

By moonlighthemm

Ingredients

• ✓ cooking oil
• water
• salt
• black pepper
• steel cut oat
• ground beef
• ground pork sausage
• onion

Instructions

1. 1 Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes.
2. 2 In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally.
3. 3 Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm.
4. 4 Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.

By SgtRock

Ingredients

• ✓ cooking oil
• all-purpose flour
• sugar
• baking powder
• salt
• baking soda
• rolled oat
• chia seed
• orange juice
• applesauce
• egg
• blueberry
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
2. 2 Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds.
3. 3 Mix orange juice, applesauce, oil, and eggs together in a bowl; stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling 3/4-full.
4. 4 Mix brown sugar and cinnamon together in a bowl; sprinkle over batter.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes.

By Ruth Cresswell Howes

Ingredients

• ✓ cooking oil
• corn muffin mix
• flour
• baking powder
• egg
• milk

Instructions

1. 1 Prepare a skillet with cooking spray and place over medium-high heat.
2. 2 Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth.
3. 3 Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.

By heather duncan

Ingredients

• ✓ cooking oil
• chana dal
• black lentil
• rice
• split yellow lentil
• water
• red chile pepper
• salt
• cumin seed

Instructions

1. 1 Combine chana dal, urad dal, rice, and moong dal in a large bowl; cover with several inches of cool water. Soak 8 hours to overnight.
2. 2 Grind soaked dal-rice mixture, chile peppers, and salt into a paste using a mortar and pestle; transfer to a bowl. Add enough water to make a batter just thin enough to spread; stir in cumin seeds.
3. 3 Heat a griddle (or a tawa) over medium heat; lightly grease with oil around edges and in the middle. Ladle some batter on the griddle; spread into a thin circle using the back of the ladle or a large spoon. Cook about 3 minutes, then flip. Cook about 3 minutes more; transfer to a plate and serve immediately. Adas are best eaten hot off the griddle. Repeat with remaining batter.

By SUSMITA

Ingredients

• ✓ cooking oil
• maple syrup
• soy sauce
• water
• cayenne pepper
• salt
• paprika
• thyme
• garlic powder
• fennel seed
• black pepper
• sage
• vital wheat gluten
• flour
• nutritional yeast
• oat
• flaxseed meal
• vegetable broth
• texturized vegetable protein

Instructions

1. 1 Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended.
2. 2 Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly.
3. 3 Form into tablespoon-size balls and flatten slightly.
4. 4 Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.

By Breanna Ford

Ingredients

• ✓ cooking oil
• red chile pepper
• cashew
• black lentil
• chana dal
• mustard seed
• asafoetida powder
• onion
• green chile pepper
• curry leaf
• water
• tomato
• ginger root
• salt
• semolina
• lime juice
• ghee

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
2. 2 Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

By SUSMITA

Ingredients

• ✓ cooking oil
• beef sirloin steak
• salt

Instructions

1. 1 Preheat a heavy cast iron skillet over medium-high heat. Pat steak dry with paper towels on both sides. Season generously with salt on both sides.
2. 2 Drizzle oil into the hot skillet. Add steak and cook for 30 seconds. Flip steak, cook for 30 seconds, then flip again. Continue flipping and cooking 30 seconds on each side.
3. 3 Remove steak from the pan when it has developed a brown crust, is beginning to firm, and is hot and slightly pink in the center, about 3 to 4 minutes of total cooking time for a 1-inch steak. Check for doneness using an instant-read thermometer inserted into the center: 125 degrees F (52 degrees C) for rare; 130 degrees F (54 degrees C) for medium-rare; 145 degrees F (65 degrees C) for medium; or 160 degrees F (70 degrees C) for well-done.
4. 4 Cover steak with 2 layers of aluminum foil and allow to rest in a warm area for 5 minutes.

By Allrecipes Member

Ingredients

• ✓ cooking oil
• pork chop
• water
• onion soup mix
• white rice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a large skillet over medium heat; brown pork on both sides. Remove from the skillet, leaving drippings behind. Add water and onion soup mix. Bring to a boil on high heat, stirring until well combined.
3. 3 Spread rice evenly on the bottom of a 2-quart casserole dish. Lay pork atop rice. Pour soup mixture evenly over pork and rice. Cover with aluminum foil.
4. 4 Place in the preheated oven and bake 45 minutes. Remove the foil and continue to bake until pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By BELVEAL

Ingredients

• ✓ cooking oil
• chow mein noodle
• miniature marshmallow
• butter
• jellybean

Instructions

1. 1 Line a baking sheet with aluminum foil; coat with cooking spray.
2. 2 Place noodles in a large bowl. Combine marshmallows and 3 tablespoons butter in a medium saucepan over medium heat; stir until melted and smooth. Pour marshmallow mixture over noodles; stir until well coated.
3. 3 Rub hands with some butter; form noodle mixture into 6 round balls. Place balls on the prepared baking sheet. Press center of each ball with the back of a teaspoon to make a hollow indentation. Set nests aside until firm.
4. 4 Fill each nest with candies.

By Rosina

Ingredients

• ✓ cooking oil
• pork chop
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Do not pat chops dry, so seasonings and flour will stick.
2. 2 Season both sides of pork chops with salt and pepper, then sprinkle with flour on both sides. Use the back of a spoon to distribute the flour over the entire surface.
3. 3 Heat oil in a 12-inch non-stick skillet over medium heat until it shimmers. Carefully add pork chops and pan fry until brown, about 4 minutes. Do not disturb the chops until ready to turn.
4. 4 When you see the edges of the chops turn brown, turn, and pan fry the other side until no longer pink on the inside and brown on the outside, an additional 4 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Reduce heat, if they are browning too quickly. Serve warm.

By Bibi

Ingredients

• ✓ cooking oil
• tortilla chip
• chili powder
• salt
• black pepper
• egg
• catfish fillet

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a cooking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 In a shallow dish, mix together crushed chips, chili powder, salt, and pepper.
3. 3 In another bowl, mix egg and oil. Dip catfish in egg and oil mixture, then dredge in chips mixture. Place catfish on foil-lined baking sheet, and sprinkle any leftover chip mixture over the catfish.
4. 4 Bake in a preheated oven until catfish is flaky and white in the middle, 10 to 12 minutes.

By TANAQUIL

Ingredients

• ✓ cooking oil
• ground pork
• garlic
• opo squash
• salt
• chicken broth
• water
• chicken bouillon
• parsley

Instructions

1. 1 Heat oil in a wok or heavy pot over medium heat; gently cook and stir pork, breaking up meat as it cooks, until browned and crumbly, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add squash and salt; cover wok and cook, stirring 2 to 3 times, over high heat for 2 to 3 minutes.
2. 2 Mix chicken broth, water, and chicken bouillon to squash mixture and bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until squash is tender and transparent in the soup, 18 to 20 minutes.
3. 3 Remove wok from heat and cool soup slightly. Skim surface to remove accumulated fat. Stir parsley into soup, return soup to a boil, and remove from heat.

By Wonder Becky

Ingredients

• ✓ cooking oil
• cornmeal
• salt
• black pepper
• potato
• okra
• onion

Instructions

1. 1 Mix cornmeal, salt, and pepper together in a large resealable plastic bag; add potatoes, okra, and onion. Seal bag and shake until vegetables are coated with cornmeal mixture.
2. 2 Heat cooking oil in a large skillet over medium heat until shimmering but not smoking. Place vegetables in the hot oil and cook until potatoes are tender and okra and onion are browned, 10 to 12 minutes. Transfer cooked vegetables to a paper towel-lined plate using a slotted spoon.

By SONNYCHIBA

Ingredients

• ✓ cooking oil
• egg
• cornmeal
• green tomato
• butter
• sourdough bread
• tomato
• pepperjack cheese
• jalapeno pepper

Instructions

1. 1 Beat egg in a bowl; place cornmeal in a separate bowl. Dip green tomato slices into beaten egg, letting excess drip off. Press into cornmeal to coat both sides; shake off excess. Place coated green tomato slices, unstacked, onto a plate.
2. 2 Heat oil in a large skillet over medium heat until hot; add coated green tomato slices. Cook until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain. Wipe out the skillet with a paper towel; place over medium heat.
3. 3 Spread butter onto one side of each bread slice. Place 2 bread slices into the skillet, butter-sides-down. Stack 3 slices fried green tomato, 3 slices red tomato, 1 slice pepper Jack cheese, and 1 tablespoon jalapeño slices onto each bread slice in the skillet. Top with remaining 2 bread slices, butter-sides-up. Cook until bottom is golden. Flip sandwiches; cook until golden brown on other side.

By JUMAHA

Ingredients

• ✓ cooking oil
• beef chuck roast
• seasoned salt
• onion
• beef consomme
• worcestershire sauce
• butter
• burger bun
• provolone cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Season each side of the chuck roast with 1 teaspoon seasoning salt.
3. 3 Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
4. 4 Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side.
5. 5 Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices. Cover and cook on Low until the beef is very tender, 8 to 10 hours.
6. 6 Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
7. 7 Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
8. 8 Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.

By Bibi

Ingredients

• ✓ cooking oil
• onion
• ground beef
• kidney bean
• pineapple
• ketchup
• brown sugar
• cornstarch
• mustard
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat. Add onion; cook until soft, about 5 minutes. Crumble ground beef into the skillet; cook until completely brown, 5 to 7 minutes. Drain and set aside.
3. 3 Meanwhile, combine beans with liquid, pineapple with juice, ketchup, brown sugar, cornstarch, mustard, and salt in a large bowl. Add ground beef mixture; stir to combine. Transfer to a large casserole dish.
4. 4 Bake in the preheated oven until completely heated through, about 45 minutes.

By Bill Thompson

Ingredients

• ✓ cooking oil
• egg
• honey
• peanut butter
• vanilla extract
• carrot
• whole wheat flour
• white flour
• baking soda

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-cup ring mold or fluted tube pan.
2. 2 Combine egg, honey, peanut butter, oil, and vanilla in a large bowl; blend well.
3. 3 Stir in carrots until well-combined.
4. 4 Sift together flour and baking soda and fold into carrot mixture.
5. 5 Spoon cake batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
7. 7 Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By tiggertiffin87

Ingredients

• ✓ cooking oil
• potato
• yellow squash
• onion
• egg
• self-rising flour
• garlic salt
• salt
• pepper

Instructions

1. 1 In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.
2. 2 Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.

By Ann Batson

Ingredients

• ✓ cooking oil
• water
• long grain white rice
• egg
• onion
• green onion
• salmon
• pea
• salt
• pepper

Instructions

1. 1 Pour water into a saucepan; add rice and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
2. 2 Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in eggs and cook until scrambled to desired consistency. Remove eggs from the pan; set aside.
3. 3 Using the same skillet, add remaining 1 tablespoon oil and heat over medium heat. Stir in onion and green onion; cook until onion is transparent, about 5 minutes. Stir in salmon, rice, peas, and scrambled eggs; toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

By Annie Y

Ingredients

• ✓ cooking oil
• all-purpose flour
• garlic powder
• salt
• pepper
• beef flank steak
• chicken broth
• lemon juice
• garlic
• clove

Instructions

1. 1 Mix flour and garlic powder together in a shallow dish. Season with salt and pepper. Dip steak into the flour mixture evenly coating both sides. Discard remaining flour mixture.
2. 2 Heat cooking oil in a skillet over medium-high heat. Place steak into the skillet and cook until browned, about 5 minutes per side. Stir in chicken broth, lemon juice, garlic, and cloves. Bring to a boil, then reduce the heat to low. Cover and simmer until steak is tender, about 1 1/2 hours.
3. 3 To serve, remove steak from the skillet and slice across the grain into thin strips. Place on serving plates and ladle sauce over top.

By Dianemwj

Ingredients

• ✓ cooking oil
• cotija cheese
• mayonnaise
• crema
• red chili pepper paste
• cilantro
• garlic
• corn
• salt
• black pepper
• butter
• lime

Instructions

1. 1 Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.
2. 2 Carefully peel back the husks of each ear of corn 3/4 of the way. Remove as much silk as you can without pulling the husks off. Pull the husks back up.
3. 3 Heat cooking oil in a large skillet over high heat. Add ears of corn, rotating when sides are charred, about every 5 minutes. Sprinkle each side under the husks with salt and pepper.
4. 4 Mix melted butter into the chilled cheese mixture. Peel corn husks back without detaching. Use a spoon to coat the corn with the cheese mixture on all sides. Serve with lime wedges.

By TheElusivePastry

Ingredients

• ✓ cooking oil
• black bean
• onion
• garlic
• green chile
• chili powder
• cumin
• tomato paste
• chicken broth
• cider vinegar
• salt

Instructions

1. 1 Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
2. 2 Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
3. 3 Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
4. 4 Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.

By dmvanask

Ingredients

• ✓ cooking oil
• tomato sauce
• kidney bean
• chili powder
• sugar
• cayenne pepper
• ground beef
• red onion
• banana pepper
• apple
• peach

Instructions

1. 1 Combine tomato sauce, kidney beans, 2 tablespoons chili powder, 1 tablespoon sugar, and 1⁄8 teaspoon cayenne pepper in a large saucepan; bring to a simmer over low heat.
2. 2 Place a large skillet over medium-high heat; place ground beef in the skillet; season with remaining 2 tablespoons chili powder, 1 tablespoon sugar, and 1⁄8 teaspoon cayenne pepper; cook until brown; add to sauce mixture.
3. 3 Heat oil in a small skillet over medium-high heat; cook onion in oil until slightly browned; add to sauce mixture, along with apple, peach, and banana pepper. Allow to simmer another 1 to 2 minutes until hot.

By Melis72581

Ingredients

• ✓ cooking oil
• butter
• all-purpose flour
• rosemary
• thyme
• heavy cream
• brown sugar
• cinnamon
• nutmeg
• salt
• black pepper

Instructions

1. 1 Melt butter with oil in a saucepan over medium heat. Add flour, rosemary, and thyme; cook and stir until smooth, bubbling, and turns a light tan color, 10 to 15 minutes.
2. 2 Stir in heavy cream, a little at a time, allowing each addition to incorporate fully before adding more. Stir in brown sugar, cinnamon, nutmeg, salt, and black pepper; cook and stir until smooth.

By mlaulun

Ingredients

• ✓ cooking oil
• round steak
• salt
• black pepper
• all-purpose flour
• garlic powder
• onion
• water
• beef base
• worcestershire sauce
• milk

Instructions

1. 1 Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
2. 2 Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
3. 3 Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
4. 4 Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
5. 5 Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
6. 6 Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
7. 7 Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

By Bibi

Ingredients

• ✓ cooking oil
• parchment paper
• shrimp
• all-purpose flour
• garlic powder
• salt
• egg
• coconut
• panko bread crumb
• olive oil
• sweet chili sauce
• apricot preserves

Instructions

1. 1 Line a baking sheet with Reynolds Parchment Paper. Set aside.
2. 2 Rinse shrimp in cold water and pat dry with paper towels. Set aside.
3. 3 Set up 3 shallow bowls. Stir together flour, garlic powder, and salt in the first bowl until well combined. Lightly beat eggs with a fork in the second bowl until smooth. Combine coconut flakes and panko bread crumbs in the third bowl.
4. 4 Dredge shrimp in flour mixture, then dip in beaten egg, allowing excess to drip back into the bowl. Press into coconut mixture using your hands to coat evenly. Transfer to the prepared baking sheet and repeat with remaining shrimp.
5. 5 Place a large nonstick pan over medium heat and add enough oil to generously cover the bottom. Add shrimp to hot oil in batches and cook undisturbed for 2 to 3 minutes. Flip and cook until golden brown on the other side and shrimp is firm and pink, about 2 minutes more. Do not overcrowd the pan.
6. 6 Make sauce: Stir together sweet chili sauce and apricot preserves in a small bowl until well combined. Serve with coconut shrimp.

By Reynolds KitchensR

Ingredients

• ✓ cooking oil
• cooking spray
• all-purpose flour
• rolled oat
• brown sugar
• baking powder
• ground ginger
• salt
• milk
• egg
• pear
• walnut
• oat bran

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
2. 2 Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
3. 3 Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

By CJ

Ingredients

• ✓ cooking oil
• chili oil
• soy sauce
• red pepper flakes
• white pepper
• chicken thigh
• mirin
• granulated garlic
• ginger
• salt
• shallot
• green bean
• chicken base
• water
• cornstarch
• sesame seed

Instructions

1. 1 Stir together 1 tablespoon chili oil, 2 tablespoon soy sauce, red pepper flakes, and white pepper in a bowl. Add chicken pieces and mix with marinade. Set aside.
2. 2 Combine remaining 1 tablespoon chili oil and soy sauce, mirin, garlic, ginger, and salt in a small bowl; set sauce aside.
3. 3 Heat 1 tablespoon cooking oil in a large non-stick skillet or wok over medium high heat. Add seasoned chicken pieces and sliced shallots to the hot oil. Cook, stirring frequently, until the chicken is no longer pink at the center and the liquid has started to evaporate, about 8 minutes. Transfer to a bowl and keep warm.
4. 4 Heat remaining tablespoon cooking oil in the same skillet over medium-high heat. Add green beans to hot oil and cook, stirring frequently, until beans turn bright green, about 1 minute. Add sauce and stir to coat beans.
5. 5 Return cooked chicken and shallots to the skillet and stir, about 3 minutes.
6. 6 Stir together chicken base and water in a small bowl; stir in cornstarch to make a slurry. Drizzle slurry into the skillet, stirring quickly. Continue stirring and cooking until pan sauce is slightly thickened. Serve garnished with sesame seeds.

By Bibi

Ingredients

• ✓ cooking oil
• smoked sausage
• flour
• onion
• green bell pepper
• red bell pepper
• celery
• okra
• garlic
• cajun seasoning
• chicken broth
• hot pepper sauce
• black pepper
• salt
• shrimp
• long-grain white rice

Instructions

1. 1 Cut sausage into 1/2-inch slices; set aside.
2. 2 Combine oil and flour in a 4-quart heavy saucepan; mix until smooth. Cook and stir over medium-high heat for 3 minutes. Reduce heat to medium; cook and stir until roux is a dark reddish brown, 6 to 8 minutes.
3. 3 Stir in onion, bell peppers, celery, okra and garlic; cook and stir until vegetables are tender, 8 to 10 minutes. Stir in Cajun seasoning.
4. 4 Pour in broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; add sausage, pepper sauce, black pepper and salt. Cover and simmer for 15 minutes.
5. 5 Remove the lid and bring to a boil; add shrimp and cook until shrimp turn pink, about 3 minutes.
6. 6 Portion rice into bowls. Ladle gumbo over rice.

By Hillshire FarmR Brand