Type what you have

Ingredients

• ✓ vegetable oil
• all-purpose flour
• egg
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Whisk milk and eggs together in a large bowl. Whisk in flour, 1 cup at a time, until smooth and well blended. Set aside.
3. 3 Place 1 teaspoon oil into each cup of a 12-cup muffin tin.
4. 4 Place the tin in the preheated oven until oil is smoking, 5 to 10 minutes. Remove from the oven and working quickly so the oil stays hot, ladle about 1/4 cup batter into each cup.
5. 5 Return to the oven and bake for 30 to 35 minutes until puddings have risen and are golden brown.
6. 6 Serve immediately and enjoy.

By Ronismom

Ingredients

• ✓ vegetable oil
• russet potato
• salt
• lemon pepper seasoning
• aluminum foil

Instructions

1. 1 Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning.
3. 3 Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
4. 4 Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.
5. 5 Serve with butter, sour cream, or any of your favorite toppings!

By Matticus Finch

Ingredients

• ✓ vegetable oil
• egg
• pork sausage
• egg
• bread crumb

Instructions

1. 1 Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
2. 2 In a large deep skillet heat about 1 inch of vegetable oil until hot.
3. 3 Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

By P J K

Ingredients

• ✓ vegetable oil
• russet potato
• onion
• green bell pepper
• red bell pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Drain. Cool, then cut into a 1/2-inch dice.
2. 2 Combine potatoes, onion, and bell peppers in a bowl; drizzle in vegetable oil and gently stir until evenly coated. Transfer mixture to resealable plastic freezer bags; store in the freezer.
3. 3 To prepare, cook frozen potato mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

By STRIKER

Ingredients

• ✓ vegetable oil
• button mushroom
• sour cream
• onion
• salt
• black pepper
• gouda cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
3. 3 Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
4. 4 Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

By Natasha Titanov

Ingredients

• ✓ vegetable oil
• corned beef brisket
• browning sauce
• onion
• garlic
• water

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides.
3. 3 Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
4. 4 Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
5. 5 Roast in the preheated oven until meat is tender, about 6 hours.
6. 6 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ vegetable oil
• all-purpose flour
• salt
• baking powder
• water
• egg

Instructions

1. 1 In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
2. 2 In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
3. 3 Cover dough and let rest for 2 hours. Roll out and fill as desired.

By Linda

Ingredients

• ✓ vegetable oil
• egg
• all-purpose flour
• all-purpose flour
• milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Pour oil equally into 6 cups of a Yorkshire pudding tin and place in the oven to heat.
2. 2 Line up 3 identical glasses. Add eggs to the first glass. Add milk to the second glass; it should come to the height of the eggs in the first glass. Add 1/2 cup plus 2 tablespoons flour to the third glass; it should match the height of the eggs and milk in the other glasses. Whisk measured eggs, milk, and flour together in a mixing bowl. Season the batter with salt and pepper.
3. 3 Remove hot oiled tin from the oven. Pour batter into the cups and return tin immediately to the oven.
4. 4 Bake puddings in the preheated oven until well-risen, 4 to 5 minutes.

By breckland

Ingredients

• ✓ vegetable oil
• onion
• mushroom
• sauerkraut
• salt
• black pepper
• sour cream

Instructions

1. 1 In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream.

By Jill

Ingredients

• ✓ vegetable oil
• potato
• parmesan cheese
• curry powder
• paprika
• salt
• garlic powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Place potatoes, vegetable oil, Parmesan cheese, curry powder, paprika, salt, and garlic powder in a resealable plastic bag; shake to coat. Spread seasoned potatoes over prepared baking sheet.
3. 3 Bake in preheated oven until tender, about 20 minutes.

By Melaknee

Ingredients

• ✓ vegetable oil
• egg
• milk
• cod fillet
• all-purpose flour
• oat
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat.
2. 2 Whisk together egg and milk in a bowl. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat cod with oats.
3. 3 Place fish one at a time in hot oil; fry for 2 to 3 minutes, then turn over, and fry 2 to 3 minutes more. Remove to paper towels. Season to taste with salt and pepper.

By Pierre Wibawa

Ingredients

• ✓ vegetable oil
• onion
• lamb leg meat
• potato
• thyme
• butter
• chicken stock
• lamb stock

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
4. 4 Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

By Heather

Ingredients

• ✓ vegetable oil
• beef stew meat
• potato
• yellow onion
• water
• beef bouillon cube
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add stew meat and cook until browned on all sides, 5 to 10 minutes.
2. 2 Transfer browned meat to a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
3. 3 Cover and cook on Low for 8 hours.

By RainbowJewels

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• cooking spray
• dinner roll
• ground beef
• onion
• cabbage
• salt
• black pepper

Instructions

1. 1 Spray a 13x18-inch rimmed baking sheet with cooking spray. Place frozen rolls onto the baking sheet and cover with sprayed plastic wrap. Let thaw and rise until doubled in size, 3 to 5 hours.
2. 2 About 45 minutes before the dough has fully risen, heat 1 tablespoon oil in a large pot over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in onion and cook until soft and translucent, about 5 minutes. Add cabbage and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper, then spread mixture onto a rimmed baking sheet. Let cool until dough is ready, 20 to 30 minutes.
3. 3 Heat 2 inches oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, flatten a dinner roll with your hands or a rolling pin; place several tablespoons of cooled cabbage mixture into the center. Pull dough edges over the filling and pinch to seal. Repeat with remaining rolls and filling.
5. 5 Working in batches of three, fry bierocks in hot oil until golden brown, 2 1/2 to 3 1/2 minutes per side. Drain on paper towels.

By HEATHER C

Ingredients

• ✓ vegetable oil
• ground beef
• onion
• tomato
• salt
• instant mashed potato flakes
• cheddar cheese

Instructions

1. 1 Heat oil in frying pan. Add chopped onions, and fry until golden brown. Add ground beef, and keep stirring until meat is browned. Add crushed tomatoes, and continue to cook until liquid from the tomatoes evaporates. Salt to taste.
2. 2 In the meantime, prepare the mashed potatoes as directed on the packet.
3. 3 Spread the meat mixture into the bottom of an oven proof dish. Cover with a layer of mashed potatoes, and top with grated cheese.
4. 4 Bake for 10 minutes at 400 degrees F (205 degrees C), or until cheese has melted and browned.

By Gaby

Ingredients

• ✓ vegetable oil
• garlic
• black pepper
• paprika
• coriander
• mustard
• white pepper
• cayenne pepper
• corned beef brisket

Instructions

1. 1 Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.
2. 2 Preheat the oven to 225 degrees F (110 degrees C).
3. 3 Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
4. 4 Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.
5. 5 Bake in the preheated oven for 6 hours.
6. 6 Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
7. 7 Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
8. 8 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
9. 9 Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.
10. 10 Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.
11. 11 Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• pork chop
• salt
• black pepper
• flour
• egg
• bread crumb

Instructions

1. 1 Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
2. 2 Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
3. 3 Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
4. 4 Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

By olenka

Ingredients

• ✓ vegetable oil
• feta cheese
• sour cream
• cottage cheese
• cream cheese
• egg
• phyllo dough
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
2. 2 Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
3. 3 Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
4. 4 Bake burek in the preheated oven until golden brown, about 40 minutes.

By An Ko

Ingredients

• ✓ vegetable oil
• veal
• all-purpose flour
• egg
• salt
• pepper
• bread crumb
• oil

Instructions

1. 1 Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
2. 2 Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

By Carolin

Ingredients

• ✓ vegetable oil
• matzo farfel
• onion
• mushroom
• dill weed
• garlic powder
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish.
2. 2 Place a colander in the sink. Add farfel to colander; pour boiling water over it.
3. 3 Sauté onions and mushrooms in oil in a large skillet; stir in dill, garlic powder, salt, and pepper. Remove from heat; stir in farfel.
4. 4 Bake in the preheated oven for 1 hour.

By NIBLETS

Ingredients

• ✓ vegetable oil
• red wine
• water
• garlic
• chile paste
• white pepper
• salt
• beef tenderloin steak

Instructions

1. 1 In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
2. 2 In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
3. 3 Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

By DARMYST

Ingredients

• ✓ vegetable oil
• pork sausage
• butter spread
• sauerkraut
• celery flake
• onion
• caraway seed
• brown sugar
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill sausages on the preheated grill until browned, about 3 minutes on each side. Cut cooked sausage into 1/2-inch slices.
3. 3 While the sausage is cooking, melt butter spread in a large skillet over medium-high heat. Stir in sauerkraut, celery flakes, onion, caraway seeds, brown sugar, and pepper. Cook and stir until sauerkraut begins to brown, about 10 minutes.
4. 4 Stir in sausage slices. Serve hot.

By KHOERNER

Ingredients

• ✓ vegetable oil
• water
• garlic
• apple cider vinegar
• turmeric
• salt
• long grain white rice
• pea
• carrot

Instructions

1. 1 Stir water, vegetable oil, garlic, vinegar, turmeric, and salt together in a 2-quart saucepan. Place a cover on the saucepan and bring the mixture to a boil.
2. 2 Slowly stir rice into the boiling mixture. Replace cover, reduce heat to low, and simmer rice mixture until the liquid is absorbed, about 20 minutes.
3. 3 Transfer rice to a large bowl. Gently fold peas and carrots into rice.

By Mariposa

Ingredients

• ✓ vegetable oil
• onion
• paprika
• salt
• black pepper
• beef stew meat
• water
• tomato paste
• garlic

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium heat. Cook and stir onions in oil until soft, 2 to 4 minutes. Remove onions and set them aside.
2. 2 Combine paprika, 2 teaspoons salt, and pepper in a medium bowl. Coat beef cubes in spice mixture, and cook in the onion pot until brown on all sides.
3. 3 Return onions to the pot with beef; pour in water, tomato paste, garlic, and remaining 1 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 1/2 to 2 hours.

By ENVIRO2

Ingredients

• ✓ vegetable oil
• pork rib
• salt
• black pepper
• onion
• water
• allspice berry
• bay leaf

Instructions

1. 1 Season pork ribs with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Cook ribs until evenly browned, about 5 minutes per side. Add onion; cook and stir until soft and translucent, 3 to 5 minutes. Pour in water; add allspice berries and bay leaves. Cover and simmer until flavors combine, about 40 minutes. Season with salt and pepper.

By Jola

Ingredients

• ✓ vegetable oil
• cabbage
• onion
• garlic
• white rice
• ground beef
• pork sausage
• egg
• tomato juice

Instructions

1. 1 Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes.
2. 2 Separate leaves and let cool. Reserve 1 ½ cups cooking water.
3. 3 Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
4. 4 Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
5. 5 Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
6. 6 Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
7. 7 Cook on High for 30 minutes. Switch to Low and cook for 6 ½ hours.

By Locally Grown

Ingredients

• ✓ vegetable oil
• onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• garlic
• quinoa
• vegetable broth
• tomato puree
• tomato
• italian seasoning

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
2. 2 Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.

By CHEESEWEASEL

Ingredients

• ✓ vegetable oil
• butter
• onion
• beef top sirloin steak
• garlic
• irish whiskey
• salt
• black pepper
• flat-leaf parsley

Instructions

1. 1 Heat butter and oil in a heavy skillet over medium heat until butter has melted. Add onion and sauté until light golden brown, about 10 minutes. Push onion to the sides of the pan.
2. 2 Rub steaks with cut sides of garlic, then place into the skillet. Increase the heat to medium-high and cook until steaks are browned but still light pink inside, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
3. 3 Remove from the heat. Slowly pour Irish whiskey into the hot skillet; be careful, whiskey fumes are flammable. Mix browned onions into the whiskey and bring to a simmer over medium-low heat.
4. 4 Sprinkle steaks with salt and pepper, then garnish with parsley. Turn steaks over to coat both sides with the pan sauce.
5. 5 Serve steaks and drizzle pan sauce over top.

By IrishMountainGirl

Ingredients

• ✓ vegetable oil
• beef stew meat
• salt
• pepper
• paprika
• onion
• potato
• chili

Instructions

1. 1 Season beef with salt, pepper, and paprika.
2. 2 Brown seasoned beef and onion in oil until all sides are brown. Cover with water and simmer for 3 to 4 hours or until tender. Add water whenever level goes below the ingredients.
3. 3 An hour before serving, add potatoes and chili.

By Brenda

Ingredients

• ✓ vegetable oil
• cube steak
• all-purpose flour
• tomato
• mushroom
• onion
• brown gravy mix
• salt
• pepper
• egg noodle

Instructions

1. 1 Heat oil in a Dutch oven over medium heat.
2. 2 Dredge steak strips in flour; shake off excess.
3. 3 Working in batches, fry steak in hot oil until browned. Remove to a warm platter.
4. 4 Return browned steak to the Dutch oven. Stir in stewed tomatoes, mushrooms, onion, gravy mix, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 to 45 minutes.
5. 5 About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add egg noodles to boiling water and cook until al dente, about 8 to 10 minutes; drain.
6. 6 Serve Swiss steak over noodles.

By Helene Rose-Carson