Type what you have

Ingredients

• ✓ canola oil
• onion
• garlic
• cumin seed
• all-purpose flour
• beet
• tomato
• water
• salt

Instructions

1. 1 Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2. 2 Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

By SHECOOKS2

Ingredients

• ✓ canola oil
• egg
• milk
• all-purpose flour
• salt
• roast beef
• horseradish
• au jus gravy

Instructions

1. 1 Whisk eggs, milk, flour, and salt together in a mixing bowl until mixture is smooth and glistening. Set aside to rest for 20 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while batter is resting.
4. 4 Whisk batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon horseradish into each cup's center.
5. 5 Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on a plate lined with paper towels. Serve hot with prepared au jus.

By AvelaineS

Ingredients

• ✓ canola oil
• sauerkraut
• onion
• apple
• carrot
• sugar
• caraway seed
• salt
• black pepper

Instructions

1. 1 Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
2. 2 Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.

By apfel

Ingredients

• ✓ canola oil
• chickpea
• red bell pepper
• green bell pepper
• red potato
• chorizo
• onion
• garlic
• paprika
• salt
• sherry

Instructions

1. 1 Place beans into a large container; add enough cool water to cover by several inches. Soak beans for 8 hours to overnight. Drain and rinse before using.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
3. 3 Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.
4. 4 Roast peppers under the preheated broiler until blackened and blistered, 5 to 8 minutes; transfer to a bowl, seal tightly with plastic wrap, and let steam until skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
5. 5 Heat oil in a large pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes. Add chorizo and continue to cook until hot, 3 to 5 minutes. Stir in sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until onion is softened, about 10 minutes.
6. 6 Stir in beans, then pour in sherry and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until beans are tender, 10 to 15 minutes.

By Pete Zaria

Ingredients

• ✓ canola oil
• onion
• salt
• beef stew meat
• black pepper
• garlic
• thyme
• soy sauce
• mushroom
• all-purpose flour
• chicken broth
• egg noodle
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute.
3. 3 Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes.
4. 4 Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes.
5. 5 Add garlic and thyme; cook until fragrant, about 30 seconds.
6. 6 Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt.
7. 7 Close and lock the lid. Set to high pressure according to manufacturer's instructions for 10 minutes. Allow 10 to 15 minutes for pressure to build.
8. 8 Release pressure carefully using the quick-release method.
9. 9 Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer's instructions for 5 minutes.
10. 10 Release pressure naturally for 5 minutes according to manufacturer's instruction. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.
11. 11 Serve and enjoy!

By Lissa

Ingredients

• ✓ canola oil
• pork loin chop
• salt
• black pepper
• all-purpose flour
• garlic powder
• onion powder
• egg
• milk
• panko breadcrumb
• butter
• thyme
• lemon wedge

Instructions

1. 1 Place 1 pork chop between 2 sheets of plastic wrap on a clean work surface or cutting board. Pound pork chop using a meat mallet until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.
2. 2 Mix together flour, garlic powder, onion powder, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a shallow dish. Place eggs and milk in a separate shallow dish and whisk to combine. Place breadcrumbs in a separate shallow dish. Dip a pork chop in flour, dusting off excess flour; dip in egg mixture, allowing excess to drip off. Place into breadcrumbs; flip and press pork into breadcrumbs until well covered. Repeat with remaining pork chops.
3. 3 Place prepared pork chops on a plate or sheet tray and transfer to the refrigerator, uncovered, for 5 to 10 minutes.
4. 4 Heat 3 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high. Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Adjust heat to prevent burning.
5. 5 Transfer to a clean plate or sheet tray. Pour off and discard oil from pan; wipe skillet clean and place back on stovetop over medium-high. Add remaining 3 tablespoons oil and 1 tablespoon butter and repeat with remaining 2 pork chops. Sprinkle cooked pork chops with remaining 1/4 teaspoon salt and thyme.
6. 6 Serve chops with lemon wedges. Recipe developed by Adam Dolge

By Ita Mac Airt

Ingredients

• ✓ canola oil
• potato
• garlic
• cheddar cheese
• salt
• black pepper
• onion
• vegetarian beef crumble
• mushroom
• pea
• vegetarian worcestershire sauce
• creamed corn
• paprika

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
3. 3 Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
4. 4 Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
5. 5 Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.

By Katzen

Ingredients

• ✓ canola oil
• dijon mustard
• round steak
• onion
• paprika
• salt
• black pepper
• bacon
• beef broth
• water
• cornstarch
• water
• sour cream

Instructions

1. 1 Spread 1/2 tablespoon mustard over one side of each piece of steak; sprinkle onion, paprika, salt, and pepper evenly over the steaks.
2. 2 Lay one slice of bacon on each piece; roll up steaks jelly roll-style and secure with toothpicks.
3. 3 Heat canola oil in a skillet over medium heat; cook beef rouladen on all sides until browned. Add broth and water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, about 30 minutes.
4. 4 Remove beef rouladen; strain broth mixture and return liquid to the skillet. Whisk cornstarch and 1 cup of water together until smooth; slowly pour cornstarch mixture into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes.
5. 5 Stir in sour cream; return rolls to the sauce and serve immediately.

By DebbyO

Ingredients

• ✓ canola oil
• garlic
• onion
• beef stew meat
• salt
• pepper
• caraway seed
• flour
• beef broth
• bay leaf
• sugar
• nutmeg
• potato
• carrot
• cornstarch
• water
• parsley

Instructions

1. 1 Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
2. 2 Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
3. 3 Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.

By TasteKing

Ingredients

• ✓ canola oil
• butter

Instructions

1. 1 In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
2. 2 Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
3. 3 Refrigerate for 3 hours, or until set.
4. 4 Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

By Cal Schroeck

Ingredients

• ✓ canola oil
• green plantain
• garlic salt

Instructions

1. 1 Heat canola oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gather about 2 tablespoons of shredded plantains and shape into patties.
2. 2 Fry the patties in the preheated oil until golden and crispy, about 10 minutes. Drain on paper towels and season with garlic salt.

By LatinaCook

Ingredients

• ✓ canola oil
• pork loin roast
• green salsa

Instructions

1. 1 Heat oil in large Dutch oven over medium-high heat. Add pork loin; brown 2 to 3 minutes per side.
2. 2 Transfer pork to a slow cooker. Pour salsa over pork.
3. 3 Cover slow cooker. Cook on Low for 5 hours.
4. 4 Shred pork using two forks; stir with sauce to coat and combine. Continue cooking on Low for 1 to 3 hours more.

By GANGBrown

Ingredients

• ✓ canola oil
• rosemary
• seasoned salt
• potato

Instructions

1. 1 Pour canola oil evenly onto the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over oil. Place potatoes, cut-side down, in 1 layer at the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
2. 2 Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake until potatoes are easily pierced with a fork, about 45 minutes.

By ANTILOPE

Ingredients

• ✓ canola oil
• kale
• garlic powder
• salt
• dill weed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Pour oil into a spritzer.
2. 2 Spread kale over a large baking sheet. Spray oil evenly over kale, then sprinkle with garlic powder, sea salt, and dill; stir until evenly distributed.
3. 3 Bake in the preheated oven, stirring every 5 minutes, until crispy, 10 to 15 minutes total.

By Terrie

Ingredients

• ✓ canola oil
• milk
• buttermilk

Instructions

1. 1 Pour milk into a large pot and bring to a boil over medium heat; watch carefully to prevent milk from boiling over. When milk begins to boil, pour buttermilk into the pot in a steady stream, stirring constantly. The milk will separate into curds and water.
2. 2 Line a colander with cheesecloth. Pour milk mixture through the cheesecloth, reserving some of the strained liquid. Let milk mixture sit in the colander until curds are settled and dripping stops, about 2 hours.
3. 3 Transfer strained curds to a food processor. Process until smooth and mixture can be formed into a ball. Add some of the reserved liquid and process again if mixture is too dry. The consistency should resemble firm ricotta cheese.
4. 4 Turn cheese out onto a clean surface and knead until smooth. Form into a ball and wrap in plastic. Refrigerate until needed.
5. 5 To cook paneer, heat oil in a large, heavy skillet over medium-high heat. Cut paneer into bite-sized pieces. Fry in hot oil until very pale golden brown, about 1 minute. Drain on a paper towel-lined plate.

By AMIBOULD

Ingredients

• ✓ canola oil
• sweet potato
• taco seasoning mix
• cayenne pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. 3 Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

By DRUMNWRITE

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
• butter
• spinach leaf
• garlic

Instructions

1. 1 Melt butter with oil in a large skillet over medium heat until mixture stops bubbling. (This allows water in the butter to evaporate.) Add garlic; cook and stir until it begins to brown, about 2 minutes. Add spinach; cook and stir until leaves are dark and about 1/4 of their original size, about 5 minutes.

By roteir

Ingredients

• ✓ canola oil
• egg roll wrapper
• green chile
• pepper jack cheese

Instructions

1. 1 Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
2. 2 Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.

By Culinary Envy

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
• yuca root
• salt
• lime

Instructions

1. 1 Heat the oil in a large heavy skillet over medium-high heat. Place the yuca fries in the hot oil and fry until golden brown, about 20 minutes. Turn occasionally to brown them evenly. Remove from the skillet with a slotted spoon or spatula and season with salt. Squeeze lime juice over them if you like and serve immediately.

By Kristen O'Brien

Ingredients

• ✓ canola oil
• russet potato
• water
• paprika
• black pepper
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain. Place in a bowl and refrigerate until completely cool, about 30 minutes.
2. 2 Combine oil, paprika, black pepper, and salt in a mixing bowl. Cut cooled potatoes into quarters and toss into the mixture.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Add 1/2 the potato wedges to the air fryer basket, placing them skin-side down and being careful not to overcrowd.
5. 5 Cook until golden brown, 13 to 15 minutes. Repeat with remaining wedges.

By Gavin Lewis

Ingredients

• ✓ canola oil
• onion
• vermicelli pasta
• chicken stock
• tomato bouillon

Instructions

1. 1 Heat oil in a large sauce pan over medium-high heat. Add onion; cook and stir 1 minute. Stir in vermicelli; cook until golden brown, about 3 minutes. Add stock and bouillon cubes; cover. Simmer until vermicelli is tender, 10 to 11 minutes.

By Amy_S

Ingredients

• ✓ canola oil
• all-purpose flour
• seasoned salt
• black pepper
• pork loin chop

Instructions

1. 1 Mix flour, seasoned salt, and pepper thoroughly in a wide bowl.
2. 2 Dredge each side of the pork chops in the flour mixture. Set aside on a plate.
3. 3 Pour oil into a frying pan over medium-high heat. Drop a pinch of flour in the oil; it will sizzle if the oil is ready. Add 2 pork chops and cook until golden brown on the outside and no longer pink in the center, 3 to 4 minutes per side. Repeat with the remaining chops.

By JulieLynn

Ingredients

• ✓ canola oil
• raisin
• whiskey
• brown sugar
• beef sirloin steak

Instructions

1. 1 Place raisins, whiskey, and brown sugar into a resealable plastic bag.
2. 2 Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
3. 3 Heat canola oil in a large skillet over medium high heat.
4. 4 Transfer steaks and marinade to the hot skillet.
5. 5 Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
6. 6 Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
7. 7 Serve the steaks with the raisins.

By moz

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
• water
• bread flour
• sugar
• salt
• vital wheat gluten
• active dry yeast

Instructions

1. 1 Place water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the dough cycle, and turn on the machine. Line baking sheets with parchment paper.
2. 2 When the cycle is finished, remove dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut dough into 12 equal-size pieces, and roll dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form dough ball with a silky surface. Place dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake rolls in the preheated oven until tops are golden brown, about 12 minutes. Let cool on racks before slicing.

By What's for dinner, mom?

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
• rice milk
• white sugar
• salt
• spelt flour
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

By Beth