Type what you have

Ingredients

• ✓ grapeseed oil
• dough
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Complete all steps in How to Make Cronuts, Part 1 (The Dough) .
2. 2 Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
3. 3 Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool. Repeat to fry cronut holes.
4. 4 Whisk confectioners' sugar, milk, and vanilla for glaze in a shallow bowl until smooth and slightly runny.
5. 5 Higher-Rising Cronuts:
6. 6 Pick up a fried cronut and gently dip the top in glaze; return to the rack and let stand until glaze has set, about 15 minutes.
7. 7 When ready to make the remaining cronuts, remove the second half of the dough from the refrigerator (from Step 5 of How to Make Cronuts, Part 1 (The Dough) ). Let sit for 30 minutes.
8. 8 Roll dough on a floured surface into an 8x12-inch rectangle. Fold dough in thirds and roll again into a 3/4-inch thick rectangle. Use a sharp 3-inch round cutter to cut 6 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
9. 9 Line a baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto the prepared baking sheet and let rise in a draft-free place until doubled in size, about 1 hour.
10. 10 Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
11. 11 Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. The extra fold and thicker dough will result in taller cronuts than before. Let fried cronuts drain on racks. Repeat to fry cronut holes.
12. 12 Dip in remaining glaze and let stand until glaze sets, about 15 minutes.

By John Mitzewich

Ingredients

• ✓ grapeseed oil
• almond flour
• baking soda
• salt
• agave nectar
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
3. 3 Form dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

By elanaspantrycom

Ingredients

• ✓ grapeseed oil
• almond flour
• brown sugar
• pecan
• semisweet chocolate chip
• baking soda
• salt
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; stir until a large ball of dough forms.
3. 3 Shape dough into 1-inch balls; place on the prepared baking sheets 1 inch apart.
4. 4 Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.

By Billy Brown

Ingredients

• ✓ grapeseed oil
• cooking spray
• coconut sugar
• oat flour
• cocoa
• cacao powder
• baking powder
• vegan dark chocolate chip
• zucchini
• flaxseed meal
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
2. 2 Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
3. 3 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
4. 4 Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
5. 5 Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
6. 6 Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

By Justin Moldenhauer

Ingredients

• ✓ grapeseed oil
• granny smith apple
• brown sugar
• butter
• cinnamon
• cornstarch
• water
• pastry
• cooking spray
• confectioners sugar
• milk

Instructions

1. 1 Combine apples, brown sugar, butter, and cinnamon in a nonstick skillet. Cook over medium heat until apples have softened, about 5 minutes.
2. 2 Dissolve cornstarch in cold water. Stir into apple mixture and cook until sauce thickens, about 1 minute. Remove apple pie filling from heat and set aside to cool while you prepare the crust.
3. 3 Unroll pie crust on a lightly floured surface and roll out slightly to smooth the surface of the dough. Cut dough into rectangles small enough so that two can fit in your air fryer at one time. Repeat with remaining crust until you have 8 equal rectangles, re-rolling some of the scraps of dough if needed.
4. 4 Wet the outer edges of 4 rectangles with water and place some apple filling in the center, about 1/2-inch from the edges. Roll out the remaining 4 rectangles so that they are slightly larger than the filled ones. Place these rectangles on top of the filling; crimp the edges with a fork to seal. Cut 4 small slits in the tops of the pies.
5. 5 Preheat an air fryer to 385 degrees F (195 degrees C) according to manufacturer's instructions.
6. 6 Spray the basket of an air fryer with cooking spray. Brush the tops of 2 pies with oil and transfer pies to the air fryer basket using a spatula.
7. 7 Insert basket and bake in the preheated air fryer until golden brown, about 8 minutes. Remove pies from the basket and repeat with the remaining 2 pies.
8. 8 Mix together confectioners' sugar and milk in a small bowl. Brush glaze on warm pies and allow to dry. Serve pies warm or at room temperature.

By Kim's Cooking Now

Ingredients

• ✓ grapeseed oil
• cooking spray
• all-purpose flour
• baking soda
• sea salt
• allspice
• cinnamon
• clove
• turbinado sugar
• egg
• pear
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
2. 2 Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
3. 3 Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.

By Sarah

Ingredients

• ✓ grapeseed oil
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• water
• vanilla extract
• apple cider vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5-inch loaf pan.
2. 2 Sift together flour, sugar, cocoa powder, baking soda, and salt. Mix in water, grapeseed oil, vanilla extract, and apple cider vinegar. Mix together until smooth. 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 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Rita

Ingredients

• ✓ grapeseed oil
• almond flour
• almond flour
• vegan chocolate chip
• sea salt
• baking soda
• agave nectar
• agave nectar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
3. 3 Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By elanaspantry

Ingredients

• ✓ grapeseed oil
• sweet rice
• coconut milk
• water
• palm sugar
• salt
• coconut cream
• mango

Instructions

1. 1 Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
2. 2 Scoop rice into a serving bowl and top with mango.

By Ms Tea

Ingredients

• ✓ grapeseed oil
• white sugar
• lime
• mint
• lime juice
• rum
• yogurt
• egg
• all-purpose flour
• baking powder
• salt
• powdered sugar
• lime juice
• mint leaf
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan or line with parchment paper.
2. 2 Combine sugar, lime zest, and mint in a medium bowl. Rub together with your fingers until moist and fragrant. Add lime juice and rum; whisk until dissolved. Whisk in yogurt, oil, and eggs.
3. 3 Stir flour, baking powder, and salt together in a large bowl. Slowly add the wet ingredients, mixing until smooth. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts browning too quickly.
5. 5 Cool in the pan for 5 to 10 minutes before inverting onto a cooling rack set over a baking sheet.
6. 6 Prepare the glaze while the loaf is cooling. Whisk powdered sugar, lime juice, and mint leaves in a small saucepan. Cook and stir over low heat until glaze is smooth and mint has wilted, about 5 minutes. Remove from heat and stir in rum until completely combined.
7. 7 Strain glaze into a measuring cup with a spout, pressing against the mint leaves to extract as much flavor as possible. Let sit until slightly thickened, about 5 minutes.
8. 8 Pour the glaze over the cooling cake, letting excess drip down the sides. Let loaf cool and glaze firm up before slicing.

By LauraF

Ingredients

• ✓ grapeseed oil
• milk
• vanilla extract
• egg
• honey
• brown sugar
• butter
• cinnamon
• salt
• ginger
• baking soda
• baking powder
• all-purpose flour
• graham flour
• pear
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper.
2. 2 Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside.
3. 3 Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.
4. 4 Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition.
5. 5 Pour batter carefully over the pears. Smooth the top.
6. 6 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely.

By LauraF

Ingredients

• ✓ grapeseed oil
• water
• vegetable oil
• sugar
• salt
• all-purpose flour
• heavy cream
• dark chocolate
• chocolate-hazelnut spread
• butter
• sugar
• coffee bean
• cardamom pod
• cinnamon stick
• star anise
• white sugar

Instructions

1. 1 Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple.
2. 2 Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat.
3. 3 While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes.
4. 4 Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag.
5. 5 Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot.
6. 6 Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels.
7. 7 Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine.
8. 8 Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.

By nomaste

Ingredients

• ✓ grapeseed oil
• water
• brown basmati rice
• salt

Instructions

1. 1 Combine water, brown rice, oil, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Manual and High pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release any remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork or a rice paddle.

By LauraF

Ingredients

• ✓ grapeseed oil
• watermelon
• scallion
• jalapeno pepper
• salt
• black pepper
• parsley

Instructions

1. 1 Place watermelon in a large bowl.
2. 2 Heat grapeseed oil in a medium skillet over low heat. Add scallions and jalapeños; cook and stir until fragrant and warmed, 1 to 2 minutes. Stir into watermelon; season with salt and pepper. Sprinkle with parsley; serve.

By DomesticDiva

Ingredients

• ✓ grapeseed oil
• cooking spray
• butter
• salmon fillet
• greek seasoning
• pistachio
• panko bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
3. 3 Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
4. 4 Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• red onion
• rye bread
• salt
• black pepper
• gouda cheese
• provolone cheese
• artichoke heart

Instructions

1. 1 Heat grapeseed oil in a large skillet over medium heat. Add onion; cook until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl; reserve oil.
2. 2 Lightly brush bread slices with reserved grapeseed oil; season with salt and black pepper. Arrange 4 bread slices, oil-sides down, in the skillet; top each with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, onion, and 1 bread slice, oil-side up.
3. 3 Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.

By spatulove

Ingredients

• ✓ grapeseed oil
• sugar
• coconut oil
• egg
• lime
• whole wheat flour
• all-purpose flour
• coconut
• flaxseed
• baking powder
• salt
• milk
• lime juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
2. 2 Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
3. 3 Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
4. 4 Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
5. 5 Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.

By suzipen

Ingredients

• ✓ grapeseed oil
• russet potato
• paprika
• chile powder
• garlic granule
• white pepper
• salt

Instructions

1. 1 Peel potatoes and cut into 3/8-inch slices. Place into a bowl of water for 15 minutes to remove most of the starch. Transfer to a clean kitchen towel and dry.
2. 2 Meanwhile, mix paprika, chile powder, garlic, white pepper, and salt together in a small bowl; set aside.
3. 3 Preheat an air fryer to 350 degrees F (180 degrees C) for 5 minutes.
4. 4 Place potatoes into a medium bowl and add grapeseed oil; mix well. Pour into the air fryer basket.
5. 5 Air-fry for 10 minutes, shaking occasionally. Increase the temperature to 400 degrees F (200 degrees C) and air-fry until golden brown, 12 to 15 more minutes.
6. 6 Pour fries into a bowl, sprinkle with seasoning mix, and shake the bowl to ensure fries are evenly covered. Taste and adjust salt if necessary. Serve immediately.

By Bren

Ingredients

• ✓ grapeseed oil
• red snapper
• cajun seasoning
• garlic
• orange
• lime
• lemon
• thyme

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Clean red snapper inside and out under cold running water. Pat dry with paper towels, then place onto a baking sheet.
3. 3 Brush grapeseed oil all over the inside and outside of fish; sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of fish.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• onion
• garlic
• basmati rice
• curry powder
• garam masala
• cumin seed
• vegetable broth
• kosher salt

Instructions

1. 1 Heat grapeseed oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Cook and stir until rice is toasted, 1 to 2 minutes.
2. 2 Add broth to rice mixture; season with salt and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

By Jeff Cummings

Ingredients

• ✓ grapeseed oil
• eggplant
• sea salt
• black pepper
• almond meal
• parmesan cheese
• sesame seed
• egg

Instructions

1. 1 Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
2. 2 Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
3. 3 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
4. 4 Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.

By Best Cook

Ingredients

• ✓ grapeseed oil
• hot sausage
• bell pepper
• zucchini
• tomato
• chicken bouillon granules
• salt
• black pepper

Instructions

1. 1 Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

By Jessica Chrysam Wood

Ingredients

• ✓ grapeseed oil
• yellow onion
• garlic
• cajun seasoning
• red bell pepper
• green bell pepper
• cabbage
• butter
• salt
• black pepper

Instructions

1. 1 Heat grapeseed oil in a large cast iron skillet over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, stir, and cook until fragrant, 1 to 2 minutes. Season with 1 teaspoon Cajun seasoning and stir to combine.
2. 2 Mix in red and green bell peppers; cook for 1 to 2 minutes Add cabbage, remaining 1 teaspoon Cajun seasoning, and stir to combine. Add butter and stir until melted. Simmer cabbage until it reaches desired softness, about 15 minutes. Season with salt and pepper.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• onion
• shiitake mushroom
• garlic
• butter
• wine vinegar
• salt
• black pepper
• kale leaves
• nutmeg

Instructions

1. 1 Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
2. 2 Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

By alluvcooking

Ingredients

• ✓ grapeseed oil
• cooking spray
• apricot preserves
• sriracha sauce
• worcestershire sauce
• butter
• cornish game hen
• mango-habanero seasoning
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
2. 2 Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
3. 3 Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
4. 4 Place hens on the prepared cookie sheet and cover with foil.
5. 5 Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• red snapper
• blackened seasoning
• green bell pepper
• red bell pepper
• garlic
• thyme
• orange
• lime
• lemon

Instructions

1. 1 Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
2. 2 Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
3. 3 Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
4. 4 Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• arugula
• cherry tomato
• pine nut
• parmesan cheese
• olive oil
• rice vinegar
• salt
• avocado

Instructions

1. 1 Combine arugula, tomatoes, pine nuts, Parmesan, oil, and vinegar in a large, lidded plastic bowl. Season with salt and pepper, then cover with the lid and shake to mix.
2. 2 Divide salad onto serving plates and top with avocado slices.

By KELLID26

Ingredients

• ✓ grapeseed oil
• cauliflower
• cumin
• salt
• black pepper
• tahini
• sriracha sauce
• water
• cilantro
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
2. 2 Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
3. 3 Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
4. 4 Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
5. 5 Plate cauliflower and garnish with cilantro and sesame seeds.

By LauraF

Ingredients

• ✓ grapeseed oil
• milk
• egg
• all-purpose flour
• baking powder
• basil
• salt
• garlic powder
• white cheddar cheese curd

Instructions

1. 1 Whisk milk, egg, flour, baking powder, basil, salt, and garlic powder together in a bowl until batter is the consistency of eggnog.
2. 2 Heat grapeseed oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Coat cheese curds with batter; fry curds, 4 to 5 at a time, in hot oil until golden brown, about 1 minute. Drain on a plate lined with paper towels.

By tamramontroy

Ingredients

• ✓ grapeseed oil
• butter
• chuck roast
• taco seasoning mix
• salsa
• burger bun
• avocado
• black olive
• jalapeno pepper
• crema
• mexican cheese blend

Instructions

1. 1 Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
2. 2 Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
3. 3 Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
6. 6 Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

By thedailygourmet