Type what you have

Ingredients

• ✓ canola oil
• eggplant
• egg
• bread crumb

Instructions

1. 1 Gather all ingredients. Warm oil in a large skillet over medium-high heat.
2. 2 Dip eggplant slices in egg, then coat with bread crumbs.
3. 3 Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side.
4. 4 Drain on paper towels. Serve and enjoy!

By WALLEN

Ingredients

• ✓ canola oil
• crookneck squash
• salt
• cornmeal

Instructions

1. 1 Add enough canola oil to cover the bottom of a large skillet; heat over medium to medium-high heat.
2. 2 Slice squash; sprinkle with salt. Roll slices in cornmeal to coat.
3. 3 Fry squash for 5 minutes; flip and continue frying, flipping occasionally, until crispy and golden brown on both sides, 10 to 15 minutes more. Serve immediately.

By Teresa Clements

Ingredients

• ✓ canola oil
• sesame oil
• green bean
• soy sauce
• sesame seed

Instructions

1. 1 Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

By Cooking_Muse

Ingredients

• ✓ canola oil
• cornmeal
• salt
• buttermilk
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
2. 2 Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
3. 3 Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
4. 4 Carefully pull out the center rack and pour batter into hot oil in the skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
6. 6 Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.

By Aggie

Ingredients

• ✓ canola oil
• white rice
• garlic powder
• salt
• water

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add rice, garlic powder, and salt. Pour in boiling water to cover rice by about 1 inch; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, 20 to 30 minutes.

By LuisJanet Resendiz

Ingredients

• ✓ canola oil
• portobello mushroom
• balsamic vinegar
• onion
• garlic

Instructions

1. 1 Gather the ingredients.
2. 2 Clean mushrooms; remove stems, reserving them for another use. Place mushroom caps gill-side up in a shallow dish.
3. 3 Combine oil, balsamic vinegar, onion, and garlic in a small bowl. Pour mixture evenly over mushroom caps; let marinate at room temperature for 1 hour.
4. 4 Preheat the grill to medium-high heat; grease the grate. Grill over the hot grill until caramelized and tender, about 5 to 8 minutes; serve warm.

By BFOLLICK

Ingredients

• ✓ canola oil
• milk
• white vinegar
• saltine cracker crumb
• pheasant breast

Instructions

1. 1 Combine milk and vinegar in a shallow bowl. Place cracker crumbs in another shallow bowl. Dip pheasant slices in milk mixture, then press into cracker crumbs until both sides coated.
2. 2 Heat oil in a large skillet over medium-high heat. Add pheasant; cook until golden, about 5 minutes per side. Drain on paper towels.

By KATHYKOEHN

Ingredients

• ✓ canola oil
• kielbasa sausage
• red onion
• brussels sprout
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add sausage and onion; cook and stir until onion is translucent, 8 to 10 minutes. Add Brussels sprouts; cook 10 minutes more. Season with salt and black pepper.

By Challengergurl

Ingredients

• ✓ canola oil
• turkey
• turkey gravy
• egg roll wrapper
• potato
• stuffing
• cranberry sauce

Instructions

1. 1 Heat oil in a large pan on the stovetop until it reaches 375 degrees F (190 degrees C).
2. 2 Stir turkey and gravy together in a large bowl until well combined.
3. 3 Lay an egg roll wrapper on a clean work surface with one corner pointing up (so it forms a diamond shape). Spoon 2 tablespoons mashed potatoes, 2 tablespoons turkey mixture, 2 tablespoons stuffing, and ½ tablespoon cranberry sauce in a vertical line in the center of the wrapper.
4. 4 Dip your fingertips in a small bowl of water and moisten the edges of the wrapper. Fold the top and bottom corners over the filling, then fold in one side and roll tightly to seal. Repeat with remaining wrappers and filling.
5. 5 Fry egg rolls in batches in hot oil, turning often, until golden brown and heated through, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool.

By fabeveryday

Ingredients

• ✓ canola oil
• bread flour
• active dry yeast
• white sugar
• salt
• water

Instructions

1. 1 Place flour, oil, yeast, sugar, salt, and warm water into a bread machine in the order listed, or follow the order recommended by your manufacturer if different.
2. 2 Select White Bread cycle.
3. 3 When dough has gone through one rise cycle and the second kneading cycle is beginning, turn the machine off. Select White Bread Cycle again, this time letting it go through the full cycle.
4. 4 Remove loaf from the machine after the cycle is done.

By SHOOSEYQ

Ingredients

• ✓ canola oil
• strip steak
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Season steaks with garlic, powder, salt, and pepper.
3. 3 Turn on your exhaust fan. Heat oil in a large cast iron skillet over medium-high heat until smoking, 4 to 6 minutes. Sear steaks in the hot oil for about 3 minutes.
4. 4 Turn steaks over and immediately transfer the skillet to the preheated oven. Cook until steaks are beginning to firm and are hot and slightly pink in the center, about 6 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove from the oven and let sit for 1 to 2 minutes before slicing and serving.

By Jennie Johnson

Ingredients

• ✓ canola oil
• sweet potato
• kosher salt
• pepper
• garlic powder
• paprika

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Cut sweet potato into 1/2-inch wide fries. Place in a bowl with canola oil; toss to coat. Season with salt, pepper, garlic powder, and paprika; mix until all fries are evenly coated.
3. 3 Working in batches if necessary, place an even layer of fries in the air fryer basket.
4. 4 Cook in the preheated air fryer until golden, about 10 minutes. Repeat to cook remaining fries.
5. 5 Serve hot and enjoy!

By Deb C

Ingredients

• ✓ canola oil
• strip steak
• sea salt
• black pepper
• butter
• soy sauce

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Set steaks out at room temperature for 10 minutes. Season both sides with salt and black pepper.
3. 3 Heat oil in a cast-iron skillet over medium-high heat until shimmering. Add steaks; cook until a nice crust forms, 2 to 3 minutes per side.
4. 4 Transfer skillet to the preheated oven; cook for 5 minutes. Transfer steaks to a platter; cover with aluminum foil for 5 to 10 minutes.
5. 5 Combine butter and soy sauce in a bowl; serve on top steaks.

By minka

Ingredients

• ✓ canola oil
• turkey wing
• seasoned salt
• seafood seasoning
• cayenne pepper
• garlic powder

Instructions

1. 1 Season turkey wing pieces on all sides with seasoned salt, seafood seasoning, cayenne pepper, and garlic powder. Transfer into a resealable plastic bag; seal bag and marinate in the refrigerator for 4 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Cook turkey wings in hot oil for 15 minutes; turn wings over and continue cooking until the meat is no longer pink at the bone, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By NANCIG

Ingredients

• ✓ canola oil
• cauliflower
• onion
• salt
• corn
• garlic
• chicken broth

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add cauliflower, onion, and ¼ teaspoon salt, reduce heat to medium-low, cover, and cook until onion softened, stirring occasionally, about 8 minutes. Add corn and garlic; cover and cook 4 minutes. Add chicken broth and remaining ½ teaspoon salt, increase heat to medium-high, bring to a boil, then remove from heat.
2. 2 Fill a blender halfway with ½ soup mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a bowl. Repeat with remaining ½ soup mixture. Cover the bowl with plastic wrap; chill puréed soup in the refrigerator at least 4 hours.
3. 3 Serve chilled soup with your choice of garnishes.

By Carol Castellucci Miller

Ingredients

• ✓ canola oil
• onion
• ground beef
• salt
• black pepper
• cream-style corn
• potato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole with butter.
2. 2 Heat canola oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Stir ground beef into onion, season with salt and black pepper, and cook ground beef mixture until browned and crumbly, about 10 more minutes. Drain excess grease.
3. 3 Spread cooked ground beef mixture into bottom of the prepared casserole dish; pour cream-style corn over the ground beef in a layer; top with layer of mashed potatoes.
4. 4 Bake in the preheated oven until potatoes are browned and casserole is bubbling, about 30 minutes.

By Alice

Ingredients

• ✓ canola oil
• onion
• garlic
• lentil
• taco seasoning
• chicken broth
• salsa
• taco shell

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add lentils and taco seasoning; cook and stir 1 minute.
2. 2 Add chicken broth; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 25 to 30 minutes.
3. 3 Uncover the skillet; cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
4. 4 Serve about 1/4 cup lentil mixture in each taco shell.

By MK!

Ingredients

• ✓ canola oil
• hot pepper sauce
• garlic
• tomato chili sauce
• lemon
• oregano
• shrimp
• skewer

Instructions

1. 1 Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
4. 4 Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.

By Hugh Pastoriza

Ingredients

• ✓ canola oil
• bread crumb
• all-purpose flour
• parmesan cheese
• egg
• eggplant
• spaghetti sauce
• garlic powder

Instructions

1. 1 Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
2. 2 Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
3. 3 Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.
4. 4 Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

By TeenChef99

Ingredients

• ✓ canola oil
• onion
• lemon juice
• worcestershire sauce
• soy sauce
• garlic powder
• black pepper
• elk steak

Instructions

1. 1 Whisk together canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a small bowl until combined.
2. 2 Place elk steak in a large resealable plastic bag and pour in Worcestershire mixture. Coat steak with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours, turning occasionally.
3. 3 Preheat the grill for medium heat and lightly oil the grate.
4. 4 Drain steak and discard marinade.
5. 5 Cook steaks on the preheated grill until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

By bhartkopf

Ingredients

• ✓ canola oil
• white fish fillet
• lemon
• salt
• all-purpose flour
• five-spice powder
• sesame oil

Instructions

1. 1 Wash fish under cold running water, then pat dry with paper towels. Drizzle with lemon juice and season with salt on both sides.
2. 2 Combine flour and five-spice powder in a shallow bowl. Dip fish fillets into flour mixture to coat on both sides.
3. 3 Heat canola and sesame oils in a large skillet over medium heat. Add fish and pan-fry for 2 to 3 minutes. Use two spatulas to carefully flip fillets; continue cooking until fish flakes easily with a fork, 2 to 3 more minutes.

By Allrecipes Member

Ingredients

• ✓ canola oil
• chicken breast
• salt
• black pepper
• fig butter
• dijon mustard
• vinaigrette

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Season chicken breasts with salt and pepper. Heat oil over high heat in a large oven-safe saute pan. Place chicken into the hot oil and cook until browned, 3 to 5 minutes.
3. 3 Mix fig butter, Dijon mustard, and vinaigrette together in a small bowl. Flip chicken using tongs and coat top with fig mixture.
4. 4 Bake in the preheated oven until chicken is no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Remove from the oven and cover chicken with aluminum foil; let sit for 10 minutes before serving.

By Jamison

Ingredients

• ✓ canola oil
• brussels sprout
• chestnut
• orange
• chicken broth
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
3. 3 Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
4. 4 Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
5. 5 To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.

By Robyn Webb

Ingredients

• ✓ canola oil
• sea salt
• black pepper
• red pepper flake
• garlic
• chili powder
• turkey breast

Instructions

1. 1 Combine sea salt, black pepper, red pepper flakes, granulated garlic, and chili powder in a small jar. Seal the jar and shake until seasonings are well mixed.
2. 2 Rub entire spice blend mixture over turkey breast to coat it completely. Wrap the breast securely in aluminum foil and refrigerate for 24 hours.
3. 3 Remove breast from the refrigerator and let stand at room temperature for about 20 minutes.
4. 4 Meanwhile, pour oil into a lidded pot large enough to hold it and the turkey breast. Heat oil to 325 degrees F (165 degrees C).
5. 5 Gently lower breast in the oil, cover the pot with a lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Cliff G

Ingredients

• ✓ canola oil
• potato
• onion
• green onion
• egg
• all-purpose flour
• cajun seasoning

Instructions

1. 1 Place the potatoes in a cloth, and wring them to remove as much moisture as possible. Mix the potatoes, onion, green onion, eggs, flour, and Cajun seasoning together in a bowl until thoroughly combined.
2. 2 Heat the oil in a large, heavy skillet over medium heat until it shimmers (oil should be about 1/3 inch deep). Drop about 2 tablespoons of the potato mixture per patty into the hot oil, and flatten the potatoes to make the patties 1/4 to 1/2-inch thick. Brown the patties in the hot oil until golden and crisp on the bottom, about 5 minutes, then flip and cook on the other side. Drain the latkes on paper towels, and serve hot.

By CC Bombet

Ingredients

• ✓ canola oil
• red potato
• cilantro
• parmesan cheese
• garlic
• sea salt
• black pepper
• truffle oil

Instructions

1. 1 Cut potatoes to desired size, but not too thick. Try to ensure fries are as close to the same size as possible.
2. 2 Place fries into a microwave-safe container and microwave for 4 minutes.
3. 3 Place oil into a frying pan and heat to 375 degrees F (190 degrees C).
4. 4 Place 1 to 2 handfuls of fries in the frying pan and fry until browned and soft, 4 to 5 minutes, turning and tossing frequently to cook evenly.
5. 5 Preheat the oven to 225 degrees F (110 degrees C).
6. 6 Drain fries in a bowl lined with a paper towel. Toss fries in the bowl to get rid of excess oil; remove paper towel.
7. 7 Combine cilantro, Parmesan cheese, garlic, salt, and pepper in a bowl. Toss fries in the mixture until well mixed. Drizzle fries with truffle oil and toss again until well mixed. Transfer fries to an oven-safe container.
8. 8 Bake in the preheated oven to allow truffle oil to settle and reheat fries, 5 to 7 minutes. Serve fries while hot.

By Mia McDonald

Ingredients

• ✓ canola oil
• panko bread crumb
• parsley
• salt
• egg
• milk
• tilapia fillet

Instructions

1. 1 Combine panko, parsley, and salt on a dinner plate. Mix egg and milk together in a bowl.
2. 2 Dip fillets into the milk mixture and shake off excess. Lightly dredge in panko mixture.
3. 3 Heat oil in a large, nonstick skillet over medium heat. Add fillets and cook until golden brown on 1 side, about 4 minutes. Turn and cook until fillets are no longer translucent in the center and they easily flake with a fork, about 5 minutes more. Serve immediately.

By Indy Chef

Ingredients

• ✓ canola oil
• butter
• blue cheese
• thyme
• salt
• black pepper
• filet mignon steak

Instructions

1. 1 Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Brush steaks with oil and season with salt and pepper.
4. 4 Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
5. 5 Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.

By Frozen Meals

Ingredients

• ✓ canola oil
• ✓ canola oil
• water
• jasmine rice
• luncheon meat
• sweet pork sausage
• egg
• garlic powder
• pineapple chunk
• oyster sauce
• green onion

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Let rice cool completely.
2. 2 Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook and stir luncheon meat and sausage in hot oil until browned. Remove meat mixture to a plate. Pour beaten eggs into the same skillet; cook and stir until eggs are scrambled. Transfer eggs to the plate with meat mixture.
3. 3 Heat 2 tablespoons oil in the same skillet over medium heat. Cook and stir cooled rice in hot oil until heated through and beginning to brown, about 2 minutes. Add garlic powder; toss rice to develop garlic taste, about 1 minute. Stir in cooked meats, scrambled eggs, pineapple, and oyster sauce. Cook and stir until well combined and heated through, 2 to 3 minutes. Stir in green onion to serve.

By chen

Ingredients

• ✓ canola oil
• ground turkey
• chicken broth
• taco seasoning mix
• orzo pasta
• salsa
• corn muffin mix
• cream-style corn
• milk
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large saucepan over medium-high heat; add ground turkey. Cook and stir until browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir in chicken broth and taco seasoning mix; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
3. 3 Stir in orzo; bring to a simmer and cook until slightly softened, about 2 minutes. Stir in salsa until combined. Transfer turkey mixture to a 2-quart casserole dish.
4. 4 Combine muffin mix, creamed corn, and milk in a bowl; spread over turkey mixture.
5. 5 Bake in the preheated oven until a toothpick inserted into center of casserole comes out clean, 35 to 40 minutes. Sprinkle Mexican cheese blend over top of casserole; bake until cheese melts, about 5 minutes more.

By dwheatley