Type what you have

Ingredients

• ✓ corn oil
• baby red potato
• baby gold potato
• sea salt
• chipotle in adobo sauce

Instructions

1. 1 Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
2. 2 Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

By Mazola

Ingredients

• ✓ corn oil
• all-purpose flour
• salt
• black pepper
• paprika
• garlic powder
• chicken thigh

Instructions

1. 1 Gather all ingredients. Heat oil in a large, deep skillet to 350 degrees F (175 degrees C).
2. 2 Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.
3. 3 Pat chicken thighs dry with paper towels. Add to flour mixture in the plastic bag; seal the bag and shake until thoroughly coated.
4. 4 Fry chicken in hot oil, turning occasionally, until deep golden brown, about 20 minutes. Drain on a paper towel-lined plate.

By Silvia

Ingredients

• ✓ corn oil
• chicken breast
• egg
• water
• all-purpose flour
• sesame seed
• salt

Instructions

1. 1 Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
2. 2 Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
3. 3 Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
4. 4 Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.

By Megami

Ingredients

• ✓ corn oil
• chicken breast
• lemon peel
• lemon juice
• garlic
• salt
• basil

Instructions

1. 1 Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
2. 2 Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
3. 3 Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
4. 4 Preheat grill to medium-high heat or about 400 degrees F.
5. 5 Remove chicken from marinade and discard marinade.
6. 6 Grill for 4 to 6 minutes per side or until cooked through.
7. 7 Transfer to serving plate and garnish with additional basil, if desired.

By Mazola

Ingredients

• ✓ corn oil
• cornmeal
• all-purpose flour
• salt
• baking powder
• egg
• margarine
• buttermilk

Instructions

1. 1 In a large bowl mix together the corn meal, flour, salt, and baking powder.
2. 2 In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
3. 3 Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
4. 4 Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
5. 5 Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

By Jason

Ingredients

• ✓ corn oil
• chicken breast
• egg
• panko crumb
• garlic powder
• onion powder
• sea salt
• black pepper

Instructions

1. 1 Pound chicken breasts, one at a time, in a resealable plastic bag until about 1/2-inch thick.
2. 2 Lightly beat egg in a shallow bowl. Combine panko crumbs, garlic powder, onion powder, salt, and pepper in a separate shallow bowl.
3. 3 Dip chicken breasts in egg until coated, then dip in panko mixture, pressing chicken into the crumbs until fully coated. Arrange in a single layer on a plate.
4. 4 Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 2 to 3 minutes per side.

By Mazola

Ingredients

• ✓ corn oil
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish.
2. 2 Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out.
3. 3 Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!

By Charles D Kemp

Ingredients

• ✓ corn oil
• onion
• garlic
• cauliflower
• salt
• pepper
• four cheese sauce
• white wine
• parsley
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Heat oil in a large pan over medium-high heat. Add onion and saute until beginning to soften but not brown, 2 to 3 minutes. Stir in garlic and cook another minute. Add the cauliflower; salt and pepper to taste. Cook and stir another minute to combine.
2. 2 Stir in the sauce and white wine; add 1 tablespoon of the parsley. Cook and stir 5 minutes at a low simmer.
3. 3 Turn heat to medium-low, cover. Cook until cauliflower is almost tender, about 10 more minutes, stirring a few times.
4. 4 Turn broiler to high. Line a rimmed baking sheet with foil. Spray lightly with cooking spray.
5. 5 Pour cauliflower and tomato sauce onto the baking sheet. Gently scoop some of the tomato sauce back over the top of the cauliflower. Spread the cauliflower evenly on the sheet.
6. 6 Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.
7. 7 Broil until cheese is bubbly and slightly browned in spots, about 2 minutes. Watch carefully so cheese doesn't burn. Let rest 3 minutes before transferring to serving platter. Garnish with remaining fresh parsley.

By Classico

Ingredients

• ✓ corn oil
• lemon
• honey
• salmon fillet
• black pepper
• red onion
• garlic
• baby spinach
• white wine
• crushed red pepper
• salt
• pine nut

Instructions

1. 1 Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

By Mazola

Ingredients

• ✓ corn oil
• chicken breast
• salt
• pepper
• leek
• garlic
• chicken broth
• half and half
• dijon mustard
• corn starch
• thyme
• parsley

Instructions

1. 1 Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.
2. 2 Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.

By Mazola

Ingredients

• ✓ corn oil
• chicken breast
• onion
• garlic
• chipotle pepper
• adobo sauce
• water
• chicken bouillon powder
• sour cream
• cream cheese
• salt
• pepper
• cilantro

Instructions

1. 1 Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
2. 2 Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
3. 3 Reduce heat and add garlic; cook for 1 minute.
4. 4 Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
5. 5 Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
6. 6 Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
7. 7 Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.

By Mazola

Ingredients

• ✓ corn oil
• pomegranate juice
• cranberry
• onion
• garlic
• white wine vinegar
• sherry vinegar
• salt
• pepper
• spinach
• apple
• feta cheese
• cranberry

Instructions

1. 1 Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
2. 2 Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

By Mazola

Ingredients

• ✓ corn oil
• russet potato
• egg
• milk
• all-purpose flour
• parmesan cheese
• cheddar cheese
• bacon bits
• onion salt
• baking powder
• salt
• black pepper
• butter

Instructions

1. 1 Combine potatoes, eggs, and milk together in a large bowl.
2. 2 Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
3. 3 Heat corn oil and butter in a large skillet over medium heat.
4. 4 Drop potato mixture by 2 tablespoonfuls onto skillet. Cook patties until golden brown, about 4 minutes per side
5. 5 Drain cooked pancakes on a paper towel-lined plate.

By Charlene Luzum

Ingredients

• ✓ corn oil
• ✓ corn oil
• parsley
• potato
• salt
• bay leaf
• vegetable broth
• thyme
• tomato paste
• shallot
• red onion
• celery
• water
• corn kernel
• pepper
• salt
• sweet potato

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
2. 2 Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
3. 3 Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
4. 4 Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
5. 5 Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

By Mellie

Ingredients

• ✓ corn oil
• all-purpose flour
• salt
• black pepper
• chicken
• water
• onion
• green bell pepper
• peach half
• soy sauce
• white vinegar
• cornstarch
• tomato
• salt
• black pepper

Instructions

1. 1 Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
2. 2 After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.

By Bill Thompson

Ingredients

• ✓ corn oil
• jalapeno pepper
• tomato
• sour cream
• american cheese
• cilantro
• green bell pepper
• onion
• corn tortilla
• avocado
• lemon pepper
• salt
• refried bean
• fajita seasoning
• garlic powder
• chicken thigh
• beef skirt steak

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rub beef and chicken with 2 teaspoons garlic powder and fajita seasoning; cut into 1-inch strips. Set aside.
3. 3 Warm refried beans in a saucepan over medium-low heat.
4. 4 Stir remaining 1/2 teaspoon garlic powder, salt, and lemon pepper into mashed avocados; set aside.
5. 5 Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Fry tortilla triangles in the hot oil in batches without overlapping until crisp; transfer to paper towels to drain. Repeat with remaining tortilla triangles. Discard oil; wipe out skillet.
6. 6 Return skillet to medium heat; stir in beef, chicken, onion, and bell pepper. Cook, stirring occasionally, about 7 minutes, then stir in cilantro.
7. 7 Layer tortilla triangles into a large baking dish; spread refried beans evenly over top. Sprinkle with cheese; evenly spread meat mixture on top.
8. 8 Bake in the preheated oven until cheese and beans are bubbly, about 20 minutes. Randomly dollop tablespoonfuls of sour cream and guacamole across top; sprinkle with tomatoes and jalapeños.

By RHONDA35

Ingredients

• ✓ corn oil
• rice
• green onion
• bamboo shoot
• mushroom
• red bell pepper
• sugar snap pea
• onion
• chicken breast
• sesame oil
• hoisin sauce
• soy sauce
• garlic
• crushed red pepper
• sugar
• corn starch
• vegetable broth
• chicken broth

Instructions

1. 1 Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

By Mazola

Ingredients

• ✓ corn oil
• filé powder
• andouille sausage
• crabmeat
• bay leaf
• cayenne pepper
• salt
• seafood seasoning
• garlic
• green bell pepper
• celery
• onion
• tomato
• chicken
• water
• chicken broth
• all-purpose flour
• water
• shrimp

Instructions

1. 1 Peel and devein shrimp. Place shrimp into a bowl; cover and refrigerate until needed. Place shrimp heads and shells into a large pot.
2. 2 Pour 2 quarts water into the pot, cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
3. 3 Heat oil in a very large stockpot over medium-high heat. Add flour; cook and stir with a long-handled spoon until dark brown and flour puffs and starts to absorb oil, 10 to 15 minutes. Slowly stir in chicken broth and 1 cup water. Place chicken into the pot; add tomatoes, onions, celery, bell pepper, garlic, seafood seasoning, salt, cayenne pepper, and bay leaves. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
4. 4 Remove chicken from the pot and set aside until cool enough to handle. Remove and discard bones; chop meat into 1-inch pieces.
5. 5 Return chopped chicken to the pot, along with reserved shrimp broth, crabmeat, sausage, shrimp, and filé powder; stir from the bottom of the pot to combine. Bring to a boil, then immediately remove from the heat.
6. 6 Stir gumbo from the bottom for 1 minute. Remove bay leaves and serve.

By katwil54

Ingredients

• ✓ corn oil
• black pepper
• salt
• cayenne pepper
• cilantro
• lemon juice
• garlic
• red bell pepper
• mayonnaise
• sour cream
• bread crumb
• crabmeat
• black pepper
• cayenne pepper
• salt
• cilantro
• red onion
• red bell pepper
• mayonnaise
• lemon juice
• egg

Instructions

1. 1 Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
2. 2 Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
5. 5 Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
6. 6 Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
7. 7 Serve patties with sauce.

By MMZEHER

Ingredients

• ✓ corn oil
• oyster
• tomato sauce
• hot pepper sauce
• file powder
• garlic
• green bell pepper
• celery
• onion
• salt
• bay leaf
• crabmeat
• oregano
• thyme
• paprika
• black pepper
• white pepper
• cayenne pepper
• thyme
• basil
• black pepper
• clove
• parsley
• garlic
• bay leaf
• celery
• onion
• carrot
• water
• shrimp

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
3. 3 Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.
4. 4 Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth.
5. 5 In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside.
6. 6 In a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
7. 7 When ready to serve, add shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.

By Christine L

Ingredients

• ✓ corn oil
• orange marmalade
• apple juice
• brown sugar
• raisin
• pumpkin pie spice
• curry powder
• sweet potato
• cranberry
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
2. 2 Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

By Mazola

Ingredients

• ✓ corn oil
• fish
• butter flavored cooking spray
• canola oil
• oyster sauce
• lemon pepper
• garlic powder

Instructions

1. 1 Heat oil in a large skillet over medium heat. Place fillets in skillet; spray fillets with butter spray. Sprinkle with lemon pepper and garlic powder. Cook 4 to 5 minutes.
2. 2 Pour in oyster sauce, then gently turn fillets. Cook until fish begins to flake, about 5 minutes.

By RHONDA35

Ingredients

• ✓ corn oil
• tempeh
• soy sauce
• lime juice
• green bell pepper
• mushroom
• spinach
• green chile pepper
• cilantro
• onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
2. 2 Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

By KALISA

Ingredients

• ✓ corn oil
• water
• active dry yeast
• sugar
• all-purpose flour
• salt
• egg
• water
• caraway seed

Instructions

1. 1 In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
2. 2 Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
4. 4 On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
5. 5 Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

By redsoxfan213

Ingredients

• ✓ corn oil
• paprika
• onion powder
• garlic powder
• salt
• oregano
• thyme
• black pepper
• cayenne pepper
• brown sugar
• salmon
• grapefruit section
• green onion
• red bell pepper
• cilantro
• jalapeno pepper

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl.
3. 3 Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides.
4. 4 Bake for 15 to 20 minutes, until fish flakes easily.
5. 5 Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.

By Mazola

Ingredients

• ✓ corn oil
• white asparagus
• butter
• white sugar
• salt
• salmon
• parsley
• parmesan cheese
• black pepper

Instructions

1. 1 Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
2. 2 Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add butter, sugar, and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
3. 3 Divide smoked salmon between 2 serving plates. Place asparagus spears on top.
4. 4 Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes.
5. 5 Drizzle oil over asparagus. Grate Parmesan cheese on top using a cheese grater or shave into strips using a vegetable peeler. Season with pepper.

By Leckerschmecker

Ingredients

• ✓ corn oil
• chicken gizzard
• onion
• green bell pepper
• garlic
• white wine vinegar
• bay leaf
• black peppercorn
• green olive
• salt

Instructions

1. 1 Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
2. 2 While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

By Nitzy

Ingredients

• ✓ corn oil
• pork shoulder
• onion
• garlic powder
• chili powder
• chipotle chile powder
• tomatillo
• tomato
• cilantro
• corn tortilla

Instructions

1. 1 Cut pork into 1-inch cubes; season with salt and pepper.
2. 2 Heat oil in a large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder, and chipotle chile powder; sauté until browned, 3 to 5 minutes.
3. 3 Add enough water to barely cover pork; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove the lid and continue to simmer until liquid has evaporated, about 45 minutes.
4. 4 Combine chopped tomatillos, tomatoes, and cilantro in a small bowl.
5. 5 Place an equal amount of pork on each tortilla. Top with tomatillo salsa.

By Mazola

Ingredients

• ✓ corn oil
• egg
• buttermilk
• cheddar cheese
• cream-style corn
• onion
• jalapeno pepper
• cornmeal
• all-purpose flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
3. 3 Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.
4. 4 Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined.
5. 5 Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.
6. 6 Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

By Lynn Gibson

Ingredients

• ✓ corn oil
• lemon juice
• honey
• mustard
• mustard
• mayonnaise
• sun-dried tomato tortilla
• almond
• green onion
• cheddar cheese
• grape
• lettuce
• bacon
• onion powder
• garlic powder
• black pepper
• sea salt
• panko crumb
• egg
• chicken breast

Instructions

1. 1 Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.
2. 2 Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.

By Mazola