Type what you have

Ingredients

• ✓ peanut oil
• russet potato
• sea salt

Instructions

1. 1 Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Brush potatoes with peanut oil, sprinkle with salt, and place them in the air fryer basket.
3. 3 Cook potatoes until very tender when pierced with a fork, about 1 hour. Serve and enjoy!

By Bren

Ingredients

• ✓ peanut oil
• chicken wing
• chicken leg
• creole seasoning

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Liberally coat chicken pieces with Creole seasoning.
3. 3 Place 6 to 7 pieces chicken at a time into the hot oil. Cook until skin turns light brown and pieces float, 9 to 12 minutes. Remove from the oven and drain on paper towels before transferring to a baking sheet. Repeat to fry remaining batches.
4. 4 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool for 15 to 20 minutes before serving.

By Corby Strong

Ingredients

• ✓ peanut oil
• turkey
• creole seasoning
• onion

Instructions

1. 1 Fill a turkey fryer or large stockpot with enough oil to fry turkey, leaving room for oil to rise when turkey is added. Heat oil to 400 degrees F (200 degrees C). Layer a large platter with clean paper bags.
2. 2 Pat turkey dry with paper towels. Rub seasoning inside cavity and outer surfaces. Make sure hole at the neck is open at least 2 inches so oil can flow freely into cavity.
3. 3 Turn off heat source. Place onion into the drain basket followed by turkey, neck-end first. Slowly lower the basket into the fryer until turkey is completely submerged in oil. Turn on the heat source and cook, maintaining oil temperature at 350 degrees F (175 degrees C) until no longer pink at bone and juices run clear, about 45 minutes, or 3 1/2 minutes per pound.
4. 4 Carefully remove the basket from the fryer and drain turkey. An instant-read thermometer inserted into thickest part of thigh, near bone, should read at least 165 degrees F (74 degrees C), but no more than 180 degrees F (80 degrees C). Transfer turkey to the prepared platter to finish draining, 10 to 15 minutes.

By Meredith

Ingredients

• ✓ peanut oil
• spinach
• salt
• pepper

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.

By LINDA MCLEAN

Ingredients

• ✓ peanut oil
• bacon bit
• garlic
• mustard green
• onion powder
• fish sauce

Instructions

1. 1 Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.

By Patrick

Ingredients

• ✓ peanut oil
• turkey
• salt
• black pepper

Instructions

1. 1 Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
2. 2 Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least 1 inch in diameter.
3. 3 Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside.
4. 4 Place turkey into a drain basket, neck-side first. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey.
5. 5 Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
6. 6 Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Allow to rest for 15 minutes before slicing.

By sgtsquarepants

Ingredients

• ✓ peanut oil
• shallot
• carrot
• green bean
• bok choy
• vegetable broth
• soy sauce

Instructions

1. 1 Heat oil in a wok over high heat. Add one ingredient after another, stir-frying each for the indicated amount of time: shallots for 3 minutes, carrots for 3 minutes, green beans for 2 minutes, and bok choy for 2 minutes. Add broth and simmer for 2 minutes. Stir in soy sauce and serve.

By Robyn Webb

Ingredients

• ✓ peanut oil
• butter
• plantain
• brown sugar
• salt

Instructions

1. 1 Round up all your ingredients, and heat peanut oil and butter in a large skillet over medium-high heat until butter begins to sizzle.
2. 2 Gently toss plantain slices with brown sugar, then place into hot oil. Fry until plantains begin to turn golden brown, then turn over, and continue frying until caramelized, about 2 minutes per side.
3. 3 Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

By EFlorida

Ingredients

• ✓ peanut oil
• ahi tuna
• furikake
• wasabi powder
• baby green

Instructions

1. 1 Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving.
2. 2 To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.

By Angela Bull Radoff

Ingredients

• ✓ peanut oil
• asparagus
• sesame seed
• ginger
• salt
• sesame oil

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
2. 2 Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
3. 3 Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

By Rhonda Holtz Hill

Ingredients

• ✓ peanut oil
• firm tofu
• spring onion
• stir-fry vegetable
• black bean sauce
• vegetable broth

Instructions

1. 1 Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.
2. 2 Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.
3. 3 Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok; toss well to coat. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ peanut oil
• pork rib
• tomato sauce
• onion
• hoisin sauce
• shiitake mushroom

Instructions

1. 1 Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat.
2. 2 Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce.
3. 3 Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.

By megsyintherain

Ingredients

• ✓ peanut oil
• egg
• water
• striped bass
• cajun seasoning
• lemon pepper
• flour
• potato chip
• lemon

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs and water together in a bowl; set the egg wash aside.
2. 2 Sprinkle the bass fillets on both sides with Cajun seasoning and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
3. 3 Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.

By Mr Greekagojun

Ingredients

• ✓ peanut oil
• broccolini
• vegetable broth
• white sugar
• salt
• soy sauce

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add broccolini and stir-fry until green, glossy, and starting to soften, 3 to 5 minutes. Add broth, sugar, and salt; continue to cook until broth has almost completely evaporated and broccolini is tender, about 5 minutes. Stir in soy sauce.

By barbara

Ingredients

• ✓ peanut oil
• sherry
• oyster sauce
• white sugar
• cornstarch
• flank steak
• green onion

Instructions

1. 1 In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
2. 2 Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

By Linda Cilek

Ingredients

• ✓ peanut oil
• green bean
• water
• onion
• bacon
• brown sugar
• apple cider vinegar
• liquid smoke
• black pepper

Instructions

1. 1 Place green beans in a microwave-safe bowl and add enough water to make a layer in the bottom; heat in microwave until green beans are tender yet firm to the bite, 1 to 3 minutes. Drain.
2. 2 Heat peanut oil in a large wok or skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Transfer onion to a bowl and discard any remaining oil.
3. 3 Place the bacon in the wok or skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into bite-size pieces. Reserve 4 to 5 tablespoons bacon drippings in the wok.
4. 4 Mix onion, brown sugar, vinegar, and liquid smoke in the reserved bacon drippings; cook and stir until sauce is bubbling and brown sugar is dissolved, about 5 minutes. Add green beans to sauce and stir to coat; cook until green beans are heated through, 2 to 3 minutes.
5. 5 Transfer green bean mixture to a microwave-safe casserole dish; season with black pepper. Serve immediately or warm in the microwave, if needed.

By dfwenigma

Ingredients

• ✓ peanut oil
• firm tofu
• broccoli
• red bell pepper
• mushroom
• peanut butter
• water
• vinegar
• soy sauce
• molasses
• cayenne pepper

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Sauté tofu, broccoli, bell pepper, and mushrooms for 5 minutes.
2. 2 Combine peanut butter, hot water, vinegar, soy sauce, molasses, and cayenne pepper in a small bowl. Pour over vegetables and tofu. Simmer until vegetables are tender-crisp, 3 to 5 minutes.

By Anne Buchanan

Ingredients

• ✓ peanut oil
• russet potato
• truffle oil
• parmesan cheese
• parsley
• salt

Instructions

1. 1 Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
2. 2 Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
3. 3 Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
4. 4 Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
5. 5 Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

By Bethy

Ingredients

• ✓ peanut oil
• salmon
• soy sauce
• balsamic vinegar
• green onion
• brown sugar
• garlic
• ginger
• red pepper flakes
• sesame oil
• salt

Instructions

1. 1 Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.
2. 2 Preheat barbecue or gas grill.
3. 3 Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

By Christine

Ingredients

• ✓ peanut oil
• garlic
• ground chicken breast
• thai chile
• black soy sauce
• fish sauce
• basil

Instructions

1. 1 Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
2. 2 Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.

By Valery K

Ingredients

• ✓ peanut oil
• all-purpose flour
• cube steak
• vegetable oil
• seasoned salt
• garlic powder
• black pepper
• onion
• cream of chicken soup
• mushroom
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
2. 2 Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
3. 3 Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
4. 4 Pour the condensed soup into a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
5. 5 Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.

By SeedyMe NC

Ingredients

• ✓ peanut oil
• green bean
• ginger root
• garlic
• soy sauce
• white sugar
• black pepper

Instructions

1. 1 Heat the peanut oil in a wok or skillet with high sides over medium-high heat until almost smoking; add the green beans. Quickly cook and stir the beans in the hot oil until they are bright green and starting to show brown spots, about 2 minutes. Remove the beans to a bowl. Drain all but 2 tablespoons of oil from the pan and return to heat. Cook and stir the ginger and garlic in the oil until they have started to brown, about 2 minutes. Return the green beans to the wok; add the dark soy sauce, sugar, and black pepper. Cook until hot; about 30 more seconds.

By GRANDMASCOOKIES215

Ingredients

• ✓ peanut oil
• sesame oil
• garlic
• green bean
• oyster sauce
• sugar
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a wok or large skillet over medium-high heat. Stir in garlic; cook until edges begin to brown, about 20 seconds.
3. 3 Add green beans; cook and stir until they begin to soften, about 5 minutes.
4. 4 Stir in oyster sauce, sugar, and soy sauce.
5. 5 Cook and stir until beans have attained the desired degree of tenderness, 2 to 4 minutes.

By roweena

Ingredients

• ✓ peanut oil
• egg noodle
• soy sauce
• sesame oil
• garlic
• green onion

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
2. 2 Add soy sauce, peanut oil, sesame oil, and garlic to the same pot. Return egg noodles to the pan and stir until well coated.
3. 3 Preheat a large nonstick skillet over medium heat. Transfer noodles and sauce into the hot pan and stir-fry until they are slightly crispy, 3 to 5 minutes. Garnish with green onion.

By CookingQueen

Ingredients

• ✓ peanut oil
• russet potato
• egg
• all-purpose flour
• onion
• salt

Instructions

1. 1 Grate potatoes in a food processor fitted with the grater attachment. Transfer to cheesecloth; wring well to remove as much moisture as possible.
2. 2 Place 2 cups potatoes in a medium bowl (save any extra for another use). Add egg, flour, onion, and salt; stir until well combined.
3. 3 Heat 1/4 inch of oil in a large, heavy-duty skillet over medium-high heat. Add large spoonfuls of potato mixture, pressing down to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes per side.
4. 4 Drain on paper towel-lined plates.

By Eileen Mintz

Ingredients

• ✓ peanut oil
• all-purpose flour
• paprika
• garlic powder
• baking powder
• salt
• egg
• buttermilk
• bread crumb
• parmesan cheese
• asparagus

Instructions

1. 1 Mix together flour, paprika, garlic powder, baking powder, and salt in one bowl, eggs and buttermilk in another, and bread crumbs and Parmesan cheese in a third.
2. 2 Coat each asparagus stalk in the flour blend, dunk into the egg mixture, then roll in the bread crumbs. Transfer to the refrigerator and let them rest for 30 minutes; this will help the breading stick during frying.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Fry asparagus in the hot oil, working in batches as needed, until breading is golden brown, about 4 minutes. Transfer to a paper towel-lined plate to drain excess grease. Serve hot.

By Brian Genest

Ingredients

• ✓ peanut oil
• shrimp
• egg
• milk
• all-purpose flour
• cornmeal
• seafood seasoning

Instructions

1. 1 Place shrimp on a flat work surface. Slice horizontally through middle of each shrimp, being careful not to cut all the way through to the other side.
2. 2 Whisk eggs in a large bowl; whisk in milk. Place shrimp in egg-milk mixture; soak 1 hour.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Whisk flour, cornmeal, and seafood seasoning together; transfer to a resealable plastic bag. Place 5 to 6 shrimp in the bag; shake well until coated. Place coated shrimp, unstacked, onto a plate. Repeat with remaining shrimp.
5. 5 Lower shrimp carefully into the hot oil in batches. Fry until golden brown and opaque in centers, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.

By EPHESIS

Ingredients

• ✓ peanut oil
• lemon juice
• soy sauce
• ginger
• garlic powder
• pork
• sesame oil
• onion
• carrot
• broccoli
• peach
• flour

Instructions

1. 1 In a glass bowl or casserole dish, combine the lemon juice, soy sauce, ground ginger, and garlic powder. Place the pork into the dish, cover and refrigerate for several hours or overnight.
2. 2 Heat the oil in a wok over medium-high heat. Add the pork, marinade and onion, and cook stirring constantly until the meat is cooked through. Throw in the carrot and broccoli, and cook for a few minutes, then add the peaches with the juice, and bring the mixture to a boil. Sprinkle the flour over the mixture, and stir in. Cook, stirring, until the sauce thickens. Serve over rice or noodles.

By Cadence

Ingredients

• ✓ peanut oil
• broccoli
• carrot
• water
• cornstarch
• chicken bouillon granules
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
2. 2 Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
3. 3 Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
4. 4 Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.

By Chelsea

Ingredients

• ✓ peanut oil
• chicken thigh
• yogurt
• orange marmalade
• red pepper flake
• paprika
• onion powder
• salt
• black pepper
• lemon
• garlic
• ginger

Instructions

1. 1 Use a sharp knife to slice a criss-cross pattern (#) into the top of each chicken thigh. Place chicken, hatched-sides up, into a large glass or ceramic bowl.
2. 2 Add yogurt, marmalade, pepper flakes, paprika, onion powder, salt, pepper, lemon juice, garlic, and ginger to the chicken. Mix with a spatula until all ingredients are well mixed and chicken is completely covered in the marinade. The paprika will give the marinade a light red color; don't be alarmed. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
3. 3 Remove chicken from the marinade and let sit for 1 hour before frying.
4. 4 When ready to fry, heat 1 inch oil in a large frying pan to 375 degrees F (190 degrees C).
5. 5 Shake excess marinade off chicken; don't shake off too much though! Discard the remaining marinade. Add chicken to the hot oil with the hatched-sides down. Fry until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. A little black is good, it adds tons of flavor. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove from the oil and allow to rest for 5 minutes before serving.

By Nick B