Type what you have

Ingredients

• ✓ vegetable oil
• spinach
• onion
• feta cheese
• swiss cheese
• parmesan cheese
• egg
• parsley
• cinnamon
• butter
• phyllo dough

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spinach in a steamer on top of 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
3. 3 In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
4. 4 Brush the bottom of a 17x11-inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter. Using a sharp knife, score top layer into diamonds.
5. 5 Bake in preheated oven for 40 minutes, or until golden brown.

By Bea Gassman

Ingredients

• ✓ vegetable oil
• penne pasta
• lemon juice
• basil
• black pepper
• garlic salt
• tomato
• green bell pepper
• onion
• cucumber
• black olive

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
2. 2 In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
3. 3 In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

By Sara Hardy

Ingredients

• ✓ vegetable oil
• potato
• water
• lemon juice
• olive oil
• oregano
• salt
• black pepper
• garlic
• parsley

Instructions

1. 1 Preheat oven to 475 degrees F (245 degrees C).
2. 2 Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18-inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.
3. 3 Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

By aprilcdavenport

Ingredients

• ✓ vegetable oil
• chickpea
• onion
• garlic
• cilantro
• parsley
• cumin
• turmeric
• baking powder
• bread crumb
• salt
• black pepper

Instructions

1. 1 Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
2. 2 Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

By JeanieMomof3

Ingredients

• ✓ vegetable oil
• white bread
• milk
• garlic
• onion
• mint
• salt
• black pepper
• ground beef
• ground lamb
• egg
• all-purpose flour

Instructions

1. 1 Moisten the bread pieces with the milk in a large bowl, and set aside.
2. 2 Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped.
3. 3 Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
4. 4 Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter.
5. 5 Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
6. 6 Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes.
7. 7 Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs.

By Shandeen Gemanis

Ingredients

• ✓ vegetable oil
• lentil
• onion
• garlic
• celery
• carrot
• potato
• tomato
• parsley
• red wine vinegar
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
2. 2 Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
3. 3 Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

By Constantina

Ingredients

• ✓ vegetable oil
• ground beef
• onion
• raisin
• flat leaf parsley
• cayenne pepper
• cinnamon
• coriander
• nutmeg
• white sugar
• salt
• pepper
• skewer

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
3. 3 Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

By Marlies Monika

Ingredients

• ✓ vegetable oil
• black pepper
• salt
• mustard
• honey
• rice vinegar
• olive oil
• rack of lamb
• honey
• dijon mustard
• parmesan cheese
• cayenne pepper
• black pepper
• salt
• bread crumb
• olive oil
• garlic
• mint

Instructions

1. 1 For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set aside.
2. 2 Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.
3. 3 Combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until coarsely chopped. Transfer mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.
4. 4 Combine Dijon mustard and honey in a small bowl and set aside.
5. 5 Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.
6. 6 Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. Roast in the preheated oven until browned on top and medium-rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C).
7. 7 Make the vinaigrette: Combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.
8. 8 Just before serving, drizzle the vinaigrette evenly over the lamb.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• lemon zest
• lemon juice
• milk
• black pepper
• salt
• all-purpose flour
• butter
• ground lamb
• black pepper
• salt
• garlic
• dill
• onion
• parsley
• mint
• bread crumb
• egg
• milk

Instructions

1. 1 Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
2. 2 Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
3. 3 Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
4. 4 Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

By Kerri

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• chicken wing
• hot sauce
• barbecue sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly brush with 1 teaspoon oil.
2. 2 Place wings in a single layer on the prepared pan, skin-sides up, with a little space between each wing. Brush tops of wings with ⅓ cup oil. Brush hot sauce over oil.
3. 3 Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 ½ to 1 ¾ hours. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C).
4. 4 Remove wings from baking sheet; wipe baking sheet with paper towels. Return wings to baking sheet; spread barbecue sauce on tops of wings.
5. 5 Bake in the oven for 5 minutes. Spread barbecue sauce over wings; bake 5 minutes more.

By sooz_stuff

Ingredients

• ✓ vegetable oil
• steak spice seasoning mix
• beef top sirloin steak

Instructions

1. 1 Put oil and steak spice on a large enough platter to accommodate steaks; coat steak well with oil and spices. Cover the platter; marinate in the refrigerator 1 to 2 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook steaks on the preheated grill to desired doneness.

By Barb

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• chicken breast
• celery
• onion
• mushroom
• soy sauce

Instructions

1. 1 Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

By K Grecco

Ingredients

• ✓ vegetable oil
• garlic
• brown sugar
• soy sauce
• egg

Instructions

1. 1 Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Score spirals into the white of the eggs, from the tops to the bottoms, using a sharp knife.
2. 2 In a small saucepan, heat oil. Add garlic, and cook over medium heat until it begins to brown. Stir in sugar and soy sauce. Remove pan from heat.
3. 3 Place eggs in sauce, and turn to coat. When eggs are nice and dark, and the sauce is thick and syrupy, remove from sauce. Serve.

By Sue

Ingredients

• ✓ vegetable oil
• chicken drumstick
• bbq rub

Instructions

1. 1 Place drumsticks on a rack over a drip tray or baking sheet. Air-dry in the refrigerator, 8 hours to overnight.
2. 2 Preheat an electric smoker to 275 degrees F (135 degrees C) and add wood chips according to manufacturer's instructions.
3. 3 Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
4. 4 Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hours.

By France Cevallos

Ingredients

• ✓ vegetable oil
• red potato
• ranch seasoning mix

Instructions

1. 1 Preheat the oven to 450 degrees F.
2. 2 Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
3. 3 Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

By Hidden Valley Ranch

Ingredients

• ✓ vegetable oil
• stuffing
• egg

Instructions

1. 1 Line a baking sheet with parchment paper. Place leftover stuffing in a mixing bowl. Stir in beaten egg until evenly combined.
2. 2 Scoop 1/2 cup of mixture up and form a patty. Place patty on the parchment lined baking sheet. Repeat 3 more times until you have 4 patties.
3. 3 Place baking sheet in the freezer and freeze for at least 1 hour.
4. 4 Heat oil in a large skillet over medium-high heat. Place patties in the skillet and cook, undisturbed, for 5 minutes. Carefully flip and cook 5 minutes more or until desired browning is achieved.

By Soup Loving Nicole

Ingredients

• ✓ vegetable oil
• sweet potato
• onion soup mix

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place sweet potatoes, oil, and onion soup mix in a large bowl; toss until sweet potatoes are well coated. Spread sweet potatoes on a large baking sheet.
3. 3 Bake in the preheated oven until sweet potatoes are tender, about 40 to 50 minutes.

By Jessica Schumacher

Ingredients

• ✓ vegetable oil
• bread crumb
• taco seasoning mix
• salmon

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat.
2. 2 Mix bread crumbs and taco seasoning mix in a shallow bowl until well combined. Press salmon into bread crumb mixture until evenly coated. Gently shake so any bread crumbs that haven't stuck fall away. Place breaded salmon onto a plate; do not stack.
3. 3 Cook salmon in hot oil until fish flakes easily with a fork, about 4 minutes per side.

By Ruthdbd

Ingredients

• ✓ vegetable oil
• luncheon meat
• all-purpose flour
• egg
• bread crumb

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Gently press the luncheon meat slices into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded luncheon meat slices onto a plate while breading the rest; do not stack.
3. 3 Deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. Drain on a paper towel lined plate before serving.

By BriefBrie4282

Ingredients

• ✓ vegetable oil
• red onion
• long-grain white rice
• black pepper
• chicken broth

Instructions

1. 1 Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

By Denyse

Ingredients

• ✓ vegetable oil
• plantain
• cheddar cheese

Instructions

1. 1 Cut plantain into 3 pieces, keeping the peel on.
2. 2 Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
3. 3 Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

By Yoly

Ingredients

• ✓ vegetable oil
• plantain
• cheddar cheese

Instructions

1. 1 Cut plantain, with the peel left on, into 3 pieces.
2. 2 Bring a pot of water to a boil. Add plantain pieces; boil until peels start to bubble, 3 to 5 minutes. Remove plantains with a slotted spoon. Cool until easy enough to handle; peel. Add plantains to a bowl; mash.
3. 3 Divide and shape mashed plantain into 3 golf-sized balls. Wrap each ball with 1 piece of plastic wrap; press into a 6-inch round. Unwrap plantain rounds; place 1 ½ tablespoons cheese in center of each round. Fold rounds over cheese; pinch edges together.
4. 4 Heat oil in a skillet over medium heat. Fry stuffed plantains until lightly browned, 2 to 3 minutes; flip. Fry until other side is lightly browned, 2 to 3 minutes more. Drain on paper towels.

By Yoly

Ingredients

• ✓ vegetable oil
• moose roast
• onion soup mix
• apple juice

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add roast and brown on all sides, then transfer to a slow cooker.
2. 2 Sprinkle onion soup mix over roast, then pour in apple juice. Cover and cook on Medium until meat is very tender, 6 to 8 hours, checking occasionally to make sure there is sufficient liquid and adding more apple juice if necessary.
3. 3 Serve roast with cooking juices, or thicken the juices for a tasty gravy.

By Lynda McLean Falloon

Ingredients

• ✓ vegetable oil
• pork loin
• sauerkraut
• apple

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add pork and brown on both sides. Add sauerkraut with juice, then add apple. Cook and stir until simmering; reduce the heat to low, cover, and simmer until pork is tender and no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By JDSBOX

Ingredients

• ✓ vegetable oil
• yuca
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place yuca into a large pot; add water to cover. Bring to a boil, then reduce heat to medium-low. Cover and simmer until yuca can be pierced easily with a fork, 20 to 30 minutes. Drain and allow to steam for several minutes until cool enough to handle.
3. 3 Cut yuca into French fry-sized sticks, discarding fibrous core.
4. 4 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
5. 5 Working in batches, fry yuca in hot oil until golden brown and crispy, about 5 minutes. Remove with a slotted spoon and drain in a paper towel-lined bowl.
6. 6 Season with salt and serve hot.

By The Messy Cook

Ingredients

• ✓ vegetable oil
• black sesame seed
• water
• fonio
• salt

Instructions

1. 1 Heat oil in a small skillet. Add sesame seeds; toast until fragrant, about 6 minutes.
2. 2 Bring water to a boil in a saucepan. Stir in toasted sesame seeds, fonio, and salt. Bring water back to a boil. Reduce heat; simmer, covered, until water has been absorbed, about 5 minutes. Fluff fonio with a fork.

By Buckwheat Queen

Ingredients

• ✓ vegetable oil
• chicken thigh
• chicken stock
• celery
• barbecue sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
2. 2 Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
6. 6 Broil for 5 minutes or until crisp.

By Soup Loving Nicole

Ingredients

• ✓ vegetable oil
• turkey sausage
• water
• red beans and rice mix
• green onion

Instructions

1. 1 Heat oil in a medium saucepan over medium-high heat. Add sausage and cook until browned on both sides, 7 to 10 minutes.
2. 2 Stir in water and rice mix; bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until rice is tender, 20 to 25 minutes.
3. 3 Remove from the heat and stir in green onions. Let stand 5 minutes before serving.

By Zatarain's

Ingredients

• ✓ vegetable oil
• russet potato
• salt

Instructions

1. 1 Soak potato strips in a large bowl of water for about 30 minutes.
2. 2 Pat with paper towels until thoroughly dry.
3. 3 Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add potatoes to the hot oil and fry for about 5 minutes, stirring and flipping the potatoes occasionally.
4. 4 Use a slotted spoon to transfer potatoes to a paper towel-lined plate. Let cool completely.
5. 5 Heat oil again, but this time to 350 degrees F (175 degrees C). Add potatoes and fry a second time until golden brown, 5 to 6 minutes.
6. 6 Remove from the deep-fryer and blot with a paper towel. Sprinkle with salt to serve.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ vegetable oil
• pork chop
• butter
• sweet apple
• gorgonzola cheese

Instructions

1. 1 Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape.
2. 2 Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside.
3. 3 Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce.
4. 4 Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.

By Kimberly Watson