Type what you have

Ingredients

• ✓ olive oil
• yellow potato
• thai bird chile
• scallion
• garlic
• water
• soy sauce
• corn syrup
• sugar
• salt
• black pepper

Instructions

1. 1 Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
2. 2 Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.
3. 3 Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
4. 4 Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.

By JoeTheBaker

Ingredients

• ✓ olive oil
• rice wine vinegar
• soy sauce
• sriracha hot sauce
• brown sugar
• green onion
• garlic
• black pepper
• sesame seed
• ginger
• five-spice powder
• beef short rib

Instructions

1. 1 Whisk vinegar, soy sauce, sriracha hot sauce, and olive oil together in a large bowl; add brown sugar and stir until dissolved. Mix green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder into vinegar mixture until marinade is evenly combined.
2. 2 Place short ribs in a large reseable bag and pour marinade over ribs; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Remove ribs from marinade and place on the grill; cook for 6 to 7 minutes. Flip ribs and spoon marinade over second side; cook until meat is no longer pink, 6 to 7 minutes more. Turn grill heat to high and cook ribs for 1 minute more per side. Remove ribs from heat and place on a plate; let rest for 5 minutes.

By ZedFightsGanon

Ingredients

• ✓ olive oil
• cucumber
• gochujang
• spinach
• soy sauce
• carrot
• garlic
• red pepper flakes
• beef top round steak
• egg
• white rice
• sesame oil
• sesame seed
• gochujang

Instructions

1. 1 Stir cucumber pieces and gochujang paste together in a bowl; set aside.
2. 2 Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes.
3. 3 Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.
4. 4 Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.
5. 5 Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl.
6. 6 Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.
7. 7 Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.
8. 8 Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

By mykoreaneats

Ingredients

• ✓ olive oil
• cellophane noodle
• cabbage
• onion
• bell pepper
• carrot
• garlic
• salt
• black pepper
• firm tofu
• scallion
• sesame oil
• all-purpose flour
• beet juice
• egg
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.
2. 2 Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.
3. 3 Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.
4. 4 Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.
5. 5 Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.
6. 6 Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.
7. 7 Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
8. 8 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.

By DakotaKim

Ingredients

• ✓ olive oil
• flat iron steak
• soy sauce
• brown sugar
• fish sauce
• ginger
• sesame oil
• chile paste
• sesame seed
• garlic
• cooking spray
• onion
• sugar snap pea
• salt
• black pepper
• green onion

Instructions

1. 1 Slice steak across the grain as thinly as possible.
2. 2 Whisk soy sauce, brown sugar, fish sauce, ginger, sesame oil, chili paste, sesame seeds, and garlic together in a large bowl until combined. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour to overnight.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
4. 4 Coat a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side of the prepared sheet pan. Drizzle with enough olive oil to coat; season with salt and black pepper. Remove steak from marinade and shake off excess; place on other side of the prepared sheet pan. Discard remaining marinade.
5. 5 Bake in the preheated oven until steak is slightly charred on edges, 10 to 12 minutes. Garnish with green onions.

By FrackFamily5 CACT

Ingredients

• ✓ olive oil
• sriracha sauce
• ground beef
• ginger
• garlic
• white sugar
• sesame oil
• soy sauce
• black pepper
• salt
• carrot
• button mushroom
• zucchini
• salt
• white wine vinegar
• scallion
• jasmine rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Gently fluff with a spoon and keep warm.
2. 2 While the rice is cooking, combine scallion whites, vinegar, and salt for the pickled scallions in a small bowl. Set aside to pickle while you start the stir-fry.
3. 3 Heat 1/2 of the olive oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and carrots; season with salt and pepper. Stir-fry until crisp-tender, 3 to 5 minutes.
4. 4 Combine 1/2 of the soy sauce with sesame oil and sugar in a small bowl; whisk until well blended. Pour over vegetables in skillet and toss to coat. Remove vegetable mixture from the skillet and keep warm.
5. 5 Heat remaining olive oil in the same skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add beef; cook and stir in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in remaining soy sauce.
6. 6 Ladle rice into bowls. Top with beef, vegetables, and pickled scallions. Sprinkle with scallion greens and drizzle Sriracha over top.

By Cyndi Welch

Ingredients

• ✓ olive oil
• halloumi cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush olive oil over both sides of each slice of halloumi cheese.
3. 3 Place halloumi directly on the grate and grill for 3 minutes; flip and grill 3 minutes more. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ olive oil
• spaghetti squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil. Place spaghetti squash, cut-side down, onto the baking sheet.
2. 2 Bake in the preheated oven until tender and skin can easily be pierced with a fork, 40 to 60 minutes, depending on the size.
3. 3 Remove from the oven and allow to rest until cool enough to handle. Scrape out the flesh with a fork and discard the skins.

By barbara

Ingredients

• ✓ olive oil
• cassava root

Instructions

1. 1 Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
2. 2 Place yuca into a large saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.

By John Mitzewich

Ingredients

• ✓ olive oil
• butternut squash

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Brush both sides of butternut squash slices with olive oil.
3. 3 Cook squash on the pre-heated grill, flipping as needed, until softened and browned, 15 to 20 minutes.

By Adriene Fuller

Ingredients

• ✓ olive oil
• zucchini
• grill seasoning

Instructions

1. 1 Preheat the grill to medium heat and lightly oil the grate.
2. 2 Drizzle both sides zucchini slices with oil; season with grill seasoning.
3. 3 Grill on the preheated grill until tender, 3 to 4 minutes per side.

By Jodi

Ingredients

• ✓ olive oil
• soy sauce
• lemon pepper seasoning

Instructions

1. 1 Mix olive oil, soy sauce, and lemon-pepper seasoning together in a bowl.

By KERRY914

Ingredients

• ✓ olive oil
• garlic

Instructions

1. 1 Method 1: Preheat oven to 350 degrees F (175 degrees C). Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake in preheated oven for 35 to 45 minutes, until cloves are golden brown and very soft when pressed. When cool enough to touch, squeeze each clove to extract softened garlic.
2. 2 Method 2: Preheat the oven to 350 degrees F (175 degrees C). Peel each garlic clove. Place in a single layer in a small baking dish and drizzle with olive oil. Bake for 25 to 30 minutes, stirring once halfway through, until garlic cloves are soft and lightly caramelized.

By CONI67

Ingredients

• ✓ olive oil
• grill seasoning
• cauliflower

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Whisk olive oil and grill seasoning together in a small bowl until smooth.
3. 3 Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half. Cut 1-inch-thick "steaks" out of each half.
4. 4 Brush each side with the seasoned oil. Grill for 6 minutes. Flip over and grill for 6 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ olive oil
• yellowfin tuna steak
• lemon pepper seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Brush olive oil on both sides of tuna steaks. Sprinkle lemon pepper on both sides. Place tuna steaks into the air fryer basket.
3. 3 Air-fry for 5 minutes. Flip steaks over and cook until fish flakes easily with a fork, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ olive oil
• paprika
• sweet potato

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 In a large bowl mix olive oil and paprika. Add potato sticks and stir by hand to coat. Place on the prepared baking sheet.
3. 3 Bake 40 minutes in the preheated oven.

By Christine L

Ingredients

• ✓ olive oil
• kale
• garlic

Instructions

1. 1 Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
2. 2 Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

By Demara

Ingredients

• ✓ olive oil
• cauliflower
• taco seasoning

Instructions

1. 1 Preheat the oven to 380 degrees F (190 degrees C).
2. 2 Toss cauliflower with olive oil and taco seasoning in a bowl until well combined. Transfer to the air fryer basket.
3. 3 Air-fry cauliflower for 7 minutes. If you like your cauliflower extra crispy, air-fry for an additional 7 to 8 minutes. If your florets are small, keep an eye on them, otherwise they may burn.

By thedailygourmet

Ingredients

• ✓ olive oil
• potato
• salad dressing mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with aluminum foil.
2. 2 Place potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal the bag, and shake until potatoes are coated evenly. Transfer mixture to the prepared baking dish.
3. 3 Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

By Jules

Ingredients

• ✓ olive oil
• broccoli floret
• everything bagel seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine broccoli, olive oil, and everything bagels seasoning in a large bowl. Toss until florets are coated in oil and seasoning. Spread out broccoli florets in a single layer in the air fryer basket.
3. 3 Air-fry for 5 minutes, shake basket, and air-fry until desired char is reached, 3 to 6 more minutes.

By Yoly

Ingredients

• ✓ olive oil
• baking potato
• salt-free seasoning blend

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cut a small slice off the bottom of each potato to prevent them from rolling back and forth on the cutting board. Slice potatoes into 1/4-inch slices on the widest side.
3. 3 Lay slices flat on a large cookie sheet. Lightly brush one side with 1 tablespoon olive oil. Sprinkle with seasoning.
4. 4 Place potatoes on the hot grill, seasoned side-down. Brush with remaining tablespoon oil and sprinkle seasoning over the second side. Close lid and cook for 15 to 20 minutes, turning once halfway through.

By Angela Barnes Hopkins

Ingredients

• ✓ olive oil
• bread crumb
• peppercorn and garlic seasoned tenderloin

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix together bread crumbs and olive oil in a bowl until moist and sticky enough to adhere to meat. Place pork on a shallow cooking sheet. Press crumb mixture onto all sides of meat until there is no pink showing, about 1/4-inch thick.
3. 3 Bake in the preheated oven until pork is no longer pink in the center, about 35 minutes. An instant-read thermometer should read at least 145 degrees F (63 degrees C).
4. 4 Let pork rest for 10 minutes, then cut into 1/2-inch slices.

By Smithfield®

Ingredients

• ✓ olive oil
• kabocha squash
• sea salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place kabocha squash wedges, cut-side up, in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
3. 3 Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.

By D Shiznit

Ingredients

• ✓ olive oil
• padron pepper
• sea salt

Instructions

1. 1 Rinse peppers and tap off most of the water.
2. 2 Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
3. 3 Transfer to a serving plate and drizzle any olive oil from the pan over top.

By John Mitzewich

Ingredients

• ✓ olive oil
• lobster tail
• lemon pepper seasoning

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Use kitchen scissors to cut lobster shells open lengthwise down the back. Brush exposed meat with olive oil and season with lemon-pepper seasoning. Place on a broiler pan with the opening facing upwards.
3. 3 Broil in the preheated oven until opaque and slightly browned at the edges, about 10 minutes.

By BEACH1990

Ingredients

• ✓ olive oil
• shrimp
• blackened seasoning

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C).
2. 2 Place shrimp in a large bowl. Drizzle olive oil over the top and stir to coat. Sprinkle blackened seasoning over the top and stir to coat again.
3. 3 Place shrimp in the basket of the air fryer. Cook for 5 minutes. Shake the basket and cook 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ olive oil
• okra
• seasoned salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Wash and dry okra, trim stems and tips, and slice in half, lengthwise. Place in a bowl and toss with olive oil and seasoned salt.
3. 3 Put okra slices, cut-sides down, in the basket of an air fryer, in batches if necessary, and cook until crispy, 12 to 15 minutes.

By Bibi

Ingredients

• ✓ olive oil
• red potato
• onion soup mix

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine red potatoes, olive oil, and soup mix in a large resealable plastic bag; seal bag and shake until potatoes are fully coated. Pour potatoes into a medium baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until potatoes are tender, about 40 minutes.

By Donna Lasater

Ingredients

• ✓ olive oil
• onion
• spinach
• water
• pecan

Instructions

1. 1 Heat the oil in a medium saucepan over medium heat, and saute the onion until tender. Stir in the spinach and water, and cook until wilted. Mix in the pecans, and continue to cook and stir until warm.

By Lisa-Michelle Boucher

Ingredients

• ✓ olive oil
• bread crumb
• pork tenderloin

Instructions

1. 1 Gather the ingredients. Preheat oven to 425 degrees F (220 degrees C).
2. 2 Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.
3. 3 Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
4. 4 Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut.
5. 5 Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

By Susan Burget