Type what you have

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ cooking oil
• beef top sirloin
• sweet sausage
• onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• garlic
• tomato
• tomato sauce
• chicken bouillon granules
• honey
• kidney bean
• cayenne pepper
• chili powder
• oregano
• black pepper
• salt
• white sugar
• cheddar cheese
• masa
• corn flour

Instructions

1. 1 Heat the oil in a large pot over medium heat; cook the steak, sausage, onion, green pepper, red, pepper, yellow pepper, and garlic in the pot until the onions and peppers are soft, about 5 minutes. Add the diced tomatoes, tomato sauce, chicken bouillon, honey, and kidney beans; bring to a boil. One at a time, stir in the cayenne pepper, chili powder, oregano, black pepper, salt, and sugar. Sprinkle the Cheddar cheese into the chili in small batches and stir to melt. Reduce heat to low and slow cook about 2 hours. Thicken by stirring the masa through the chili, and simmering for 10 minutes.

By Nina

Ingredients

• ✓ cooking oil
• yellow onion
• salt
• flour
• chicken stock
• butter

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
2. 2 Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
3. 3 Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.

By Christopher Stolworthy

Ingredients

• ✓ cooking oil
• sugar-based curing mixture
• liquid smoke
• turkey

Instructions

1. 1 Combine curing mixture and liquid smoke together in a bowl; mix into a paste. Pat paste on inside and outside of turkey. Place turkey in a resealable plastic bag; refrigerate for 24 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Wash turkey inside and out with cold water; dry. Pat with cooking oil. Place turkey in an oven bag; poke holes into bag for ventilation according to manufacturer's instructions. Set bagged turkey into a 9x13-inch baking pan.
4. 4 Bake in the preheated oven for 1 hour. Reduce heat to 250 degrees F (120 degrees C). Bake until turkey comes easily off the bone and an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C), about 6 hours.

By Phyllis

Ingredients

• ✓ cooking oil
• pork shoulder roast
• seasoned salt
• garlic
• teriyaki sauce
• orange marmalade
• water

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Heat oil in a Dutch oven over medium-high heat. Sprinkle roast on both sides with seasoned salt. Place into the hot oil and brown for 2 to 3 minutes per side. Add garlic and saute just until slightly browned, about 1 minute. Remove from the heat and drain excess oil.
3. 3 Mix teriyaki sauce, marmalade, and water together in a small bowl; pour over browned roast. Cover with the lid.
4. 4 Bake in the preheated oven until roast is fork-tender, 2 to 3 hours. Shred roast with 2 forks and pour teriyaki juices over.

By ShanaGator

Ingredients

• ✓ cooking oil
• salmon steak
• salt
• pepper
• onion
• garlic
• tomato
• egg

Instructions

1. 1 Heat 2 tablespoons oil in a skillet over medium heat. Season salmon steaks with salt and pepper. Briefly fry salmon in hot oil until lightly cooked, about 2 minutes per side. Remove salmon to a plate and set aside.
2. 2 Heat remaining 1 tablespoon oil in the skillet over medium heat. Cook onion and garlic in hot oil until fragrant, about 5 minutes. Stir in diced tomatoes and season with salt and pepper. Continue cooking until liquid from tomatoes makes a sauce, about 5 minutes more.
3. 3 Return salmon to the skillet and simmer in tomato sauce until fish flakes easily with a fork, about 10 minutes. Stir beaten egg into sauce until incorporated; serve hot.

By lola

Ingredients

• ✓ cooking oil
• salmon
• onion
• garlic
• dill
• parsley
• chive
• egg
• panko bread crumb
• lemon-pepper seasoning
• black pepper

Instructions

1. 1 Break up salmon into fine pieces and place in a medium bowl. Add onion, garlic, dill, parsley, and chives. Crack both eggs into the bowl. Mix in bread crumbs, lemon-pepper seasoning, and pepper until thoroughly combined. Form salmon patties with a 1/4-cup scoop; set aside.
2. 2 Heat oil in a frying pan over medium heat. Place patties in pan and fry until golden brown on both sides, about 5 minutes per side.

By Stalberg87

Ingredients

• ✓ cooking oil
• onion
• green bell pepper
• garlic
• garam masala
• curry powder
• cumin
• turmeric
• tomato
• green lentil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric; cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

By missjazzcullen

Ingredients

• ✓ cooking oil
• ground turkey
• ground pork
• carrot
• red bell pepper
• onion
• garlic
• spinach
• bread crumb
• wheat germ
• egg
• ketchup
• salt
• black pepper
• honey
• ketchup

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Set the ground turkey and ground pork out at room temperature to warm slightly.
3. 3 Heat the oil in a skillet over medium heat; cook the carrot, bell pepper, onion, garlic, and spinach in the heated oil until soft; set aside to cool.
4. 4 Mix together the turkey, pork, bread crumbs, wheat germ, eggs, 2 tablespoons ketchup, salt, and pepper in a large bowl. Add the vegetable mixture and continue to mix until evenly combined; shape into a loaf; lay on the prepared baking sheet.
5. 5 Whisk together the honey and 1 tablespoon ketchup in a small bowl; spread over the meatloaf.
6. 6 Bake in the preheated oven until no longer pink in the center, 60 to 70 minutes; remove to a serving platter and allow to rest 5 minutes before slicing.

By krislovesdonuts

Ingredients

• ✓ cooking oil
• chicken breast
• coconut milk
• red curry paste
• russet potato
• pea
• carrot
• fish sauce
• sugar
• makrut lime leaf

Instructions

1. 1 Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
2. 2 Whisk coconut milk and curry paste together in a skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into curry mixture; simmer until potatoes are soft, about 10 minutes more.

By uwjester

Ingredients

• ✓ cooking oil
• refrigerator biscuit
• buttermilk
• egg
• sriracha sauce
• salt
• garlic powder
• cayenne pepper
• all-purpose flour
• chicken and pork rub
• chicken breast
• butter
• sriracha sauce
• agave nectar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
2. 2 Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside.
3. 3 Mix buttermilk, egg, sriracha, salt, garlic powder, and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess.
4. 4 Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through, about 3 minutes per side.
5. 5 Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.
6. 6 Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.

By thedailygourmet

Ingredients

• ✓ cooking oil
• potato
• chicken bouillon cube
• milk
• butter
• pork sausage
• onion
• beef gravy
• oregano

Instructions

1. 1 Place potatoes into a large pan and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain, leaving potatoes in the pan.
2. 2 Stir bouillon cubes into warm milk until dissolved. Stir milk mixture and melted butter into potatoes. Mash potatoes until smooth and creamy.
3. 3 Heat oil in a large skillet over medium-high heat. Prick sausages in a few places with a fork. Cook sausages in hot oil, turning often, until golden brown and juices run clear, 12 to 15 minutes, depending on thickness. Remove sausages from the skillet and drain on a paper towel-lined plate.
4. 4 Add onion rings to the same skillet. Cook and stir over medium heat until rings are golden but still crisp, about 5 minutes.
5. 5 Meanwhile, heat gravy in a small pot over medium heat.
6. 6 Scoop mashed potatoes onto a large serving plate. Arrange sausages over potatoes; top with onion rings, drizzle with warm gravy, and sprinkle with oregano.

By Amystar79

Ingredients

• ✓ cooking oil
• panang curry paste
• coconut milk
• chicken breast
• palm sugar
• fish sauce
• makrut lime leaf
• red chile pepper
• thai basil

Instructions

1. 1 Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
2. 2 Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
3. 3 Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary.
4. 4 Garnish with sliced red chile peppers and Thai basil leaves.

By wiley