Type what you have

Ingredients

• ✓ vegetable oil
• flour tortilla
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brush oil on both sides of tortillas.
3. 3 Invert ramekin on a work surface. Center tortilla over bottom of the ramekin; gently shape tortilla down around sides.
4. 4 Place a double layer of aluminum foil over tortilla and press to form a bowl around the ramekin.
5. 5 Place right-side-up on a baking sheet. Leave about 1/2-inch of tortilla exposed above foil, so it gets browned and crispy when baked. Repeat this step with second tortilla.
6. 6 Bake in the preheated oven for 5 minutes. Use tongs to remove the ramekins from shells. Continue baking shells until lightly browned, about 5 more minutes.
7. 7 Carefully remove foil from around shells. Flatten foil sheets and invert shells on them. Bring foil up just around bottom of shells to protect top edge.
8. 8 Bake shells until browned and crispy, 8 to 10 minutes. Invert shells and continue baking until crisp, 3 to 5 minutes. Watch them carefully, so they don't burn.
9. 9 Transfer basket burritos to a rack to cool completely.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ vegetable oil
• bread crumb
• ranch salad dressing
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
2. 2 Put bread crumbs and ranch dressing into separate bowls.
3. 3 Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
4. 4 Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By drob212

Ingredients

• ✓ vegetable oil
• all-purpose flour
• garlic salt
• black pepper
• egg
• chicken breast

Instructions

1. 1 Gather all ingredients. Heat 1 inch oil in a large skillet or saucepan to 350 degrees F (175 degrees C).
2. 2 Stir together flour, garlic salt, and pepper in a bowl. Dip chicken pieces into beaten eggs, then press each piece into flour mixture to coat well; shake off excess flour. Place coated chicken pieces onto a plate.
3. 3 Working in batches, fry chicken in hot oil until golden brown and no longer pink in the center.
4. 4 An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve and enjoy!

By Nichole

Ingredients

• ✓ vegetable oil
• water
• sugar
• salt
• bread flour
• active dry yeast

Instructions

1. 1 Gather all ingredients.
2. 2 Place water, sugar, oil, salt, bread flour, and yeast into the pan of the bread machine (or in the order recommended by your bread machine manufacturer).
3. 3 Bake on White Bread setting.
4. 4 Use oven mitts to carefully remove the bread pan from the machine.
5. 5 Remove bread from the pan and let cool completely on a wire rack before slicing.

By Diana Penning

Ingredients

• ✓ vegetable oil
• white sugar
• white wine vinegar
• salt
• poppy seed
• spinach
• strawberry

Instructions

1. 1 Blend oil, sugar, vinegar, and salt in a blender until smooth. Stir in poppy seeds.
2. 2 Place spinach and strawberries into a large bowl. Pour in dressing and toss to coat.

By Mona

Ingredients

• ✓ vegetable oil
• grapefruit juice
• sugar
• mustard
• salt
• black pepper

Instructions

1. 1 Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.

By BrieanneM

Ingredients

• ✓ vegetable oil
• mayonnaise
• cajun seasoning
• whole wheat bread
• andouille sausage
• egg

Instructions

1. 1 Whisk mayonnaise and Cajun seasoning together in a small bowl until smooth. Spread over both slices of toasted bread.
2. 2 Place andouille sausage in a skillet, cut-side down. Cook over medium-high heat for 2 minutes. Flip and cook for 2 minutes more. Transfer andouille to one slice of bread, leaving a small space in between the halves as a "raft" to hold the egg in place.
3. 3 Heat oil in the same skillet for 1 minute over medium heat. Crack egg into the skillet and let cook undisturbed for 3 minutes. Flip with a spatula and cook for 2 minutes more. Place fried egg on top of the andouille and cover with the second slice of bread.

By Soup Loving Nicole

Ingredients

• ✓ vegetable oil
• white vinegar
• sugar
• corn
• cucumber
• mint
• sun-dried tomato

Instructions

1. 1 Whisk vinegar, oil, and sugar together in a large bowl until sugar has dissolved. Add corn, cucumber, mint, and sun-dried tomatoes; stir until evenly coated. Cover the bowl; refrigerate before serving, 1 hour.

By VanillaKiss413

Ingredients

• ✓ vegetable oil
• milk
• egg
• all-purpose flour
• baking powder
• white sugar
• blueberry

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with liners.
2. 2 Stir together milk, egg, and oil in a large bowl. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into the muffin tin.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Serve hot.

By SKEHLER

Ingredients

• ✓ vegetable oil
• cider vinegar
• white sugar
• parsley
• basil
• oregano
• salt
• cherry tomato

Instructions

1. 1 Whisk oil, vinegar, sugar, parsley, basil, oregano, and salt together in a small bowl or measuring cup until vinaigrette is well combined.
2. 2 Place cherry tomatoes in a serving dish; pour vinaigrette over tomatoes and gently stir to coat. Chill in the refrigerator for at least 2 hours.
3. 3 Gently stir salad from the bottom to the top, coating all tomatoes, before serving.

By RAINEYJR

Ingredients

• ✓ vegetable oil
• self-rising flour
• white sugar
• pumpkin pie spice
• pumpkin puree
• egg
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 12-cup muffin tins or line cups with paper liners.
2. 2 Whisk self-rising flour, 2 ½ cups sugar, and pumpkin pie spice together in a large bowl until well combined; stir in pumpkin purée, eggs, and vegetable oil until smooth. Spoon batter into the prepared muffin cups.
3. 3 Combine 2 tablespoons sugar and cinnamon in a small bowl; sprinkle over batter.
4. 4 Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into centers comes out clean, about 20 minutes.

By Hope Clayton

Ingredients

• ✓ vegetable oil
• cooking spray
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• white sugar
• soy yogurt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
2. 2 Sift flour, baking powder, cinnamon, and baking soda into a bowl.
3. 3 Mix vegetable oil, sugar, and soy yogurt together in a bowl. Stir in flour mixture until dough comes together.
4. 4 Drop tablespoons of dough 2 inches apart onto the prepared baking sheet.
5. 5 Bake in the preheated oven until golden, about 7 minutes.

By xherbivorex

Ingredients

• ✓ vegetable oil
• broccoli coleslaw mix
• chicken flavored ramen noodle
• green onion
• white sugar
• cider vinegar
• peanut
• sunflower seed

Instructions

1. 1 Combine slaw mix, broken noodles, and green onions together in a large salad bowl.
2. 2 Whisk sugar, vinegar, oil, and ramen seasoning packets together in a small bowl; pour over salad and toss to evenly coat. Refrigerate until chilled.
3. 3 Top with peanuts and sunflower seeds before serving.

By Effie and Jarmen

Ingredients

• ✓ vegetable oil
• onion
• garlic
• tomato soup
• parmesan cheese
• basil
• rosemary
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.

By Polniere

Ingredients

• ✓ vegetable oil
• poblano pepper
• mayonnaise
• lime juice
• garlic
• cilantro
• salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source; preheat the broiler.
2. 2 Coat poblano peppers with vegetable oil; place on a baking sheet.
3. 3 Cook peppers under the broiler until blistered and scorched, about 10 minutes.
4. 4 Transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. Remove skin from peppers.
5. 5 Blend peppers, mayonnaise, lime juice, and garlic in a blender until dressing is smooth. Add cilantro, salt, and pepper to dressing and process until cilantro is incorporated but not smooth.

By Isabel

Ingredients

• ✓ vegetable oil
• white sugar
• balsamic vinegar
• poppy seed
• garlic powder
• mustard powder
• salad green
• mushroom
• strawberry
• pecan

Instructions

1. 1 Whisk oil, sugar, vinegar, poppy seeds, garlic powder, and dry mustard together in a bowl. Refrigerate until chilled.
2. 2 Combine mixed greens and mushrooms in a salad bowl; add vinaigrette and toss to coat. Sprinkle with strawberries and pecans.

By Leslie Oscarson

Ingredients

• ✓ vegetable oil
• egg
• sugar
• salt
• milk
• buckwheat flour
• buckwheat flour
• whole wheat flour

Instructions

1. 1 Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don't be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.
2. 2 Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.

By IGumanoid

Ingredients

• ✓ vegetable oil
• chicken broth
• water
• roast chicken
• onion
• carrot
• celery
• thyme

Instructions

1. 1 Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
2. 2 Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
3. 3 Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ vegetable oil
• potato
• black pepper
• ground beef
• garlic powder
• onion powder
• water
• brown gravy mix
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Mix together hash brown potatoes, oil, and black pepper in a large bowl until well combined; press into the bottom of the prepared baking dish and set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir water and gravy mix into beef; bring to a boil. Reduce heat, cover the skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto hash brown crust.
5. 5 Bake in the preheated oven for 15 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and continue baking until cheese is lightly browned, about 5 more minutes.

By JTheewen

Ingredients

• ✓ vegetable oil
• onion
• green pepper
• ground beef
• tomato ketchup
• worcestershire sauce
• brown sugar
• salt
• pepper
• sandwich bun

Instructions

1. 1 Heat oil in a large frying pan set over medium-high heat. Saute onions and green pepper for 5 minutes.
2. 2 Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat.
3. 3 Stir in ketchup, Worcestershire sauce, sugar, salt and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.

By Heinz

Ingredients

• ✓ vegetable oil
• beef chuck roast
• chili sauce
• water
• white vinegar
• chili powder
• salt
• pepper
• garlic powder
• sugar

Instructions

1. 1 Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
2. 2 Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
3. 3 Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.

By GOLDIE6175

Ingredients

• ✓ vegetable oil
• firm tofu
• salt
• black pepper
• cornstarch
• paprika
• thyme
• seasoned salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet.
2. 2 Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes.
3. 3 Season tofu with salt and pepper. Let sit for 10 minutes.
4. 4 Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning.
5. 5 Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet.
6. 6 Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more.
7. 7 Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.

By earthmotherfromnj

Ingredients

• ✓ vegetable oil
• banana
• honey
• egg
• walnut
• cinnamon
• nutmeg
• allspice
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.
2. 2 Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
4. 4 Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.
5. 5 Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.
6. 6 Fold beaten egg whites into the batter. Pour into the prepared loaf pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.

By Zombie

Ingredients

• ✓ vegetable oil
• green leaf lettuce
• pear
• pomegranate seed
• pomegranate juice
• lemon juice
• mustard
• honey
• black pepper

Instructions

1. 1 Divide lettuce, pear slices, and pomegranate seeds between two bowls and mix gently.
2. 2 Combine vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes. Pour warm dressing over salads and serve.

By JPMJ

Ingredients

• ✓ vegetable oil
• butter
• creole seasoning
• cod
• paprika
• sandwich roll
• romaine lettuce
• tomato
• remoulade sauce

Instructions

1. 1 Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
2. 2 Melt butter and stir in Creole seasoning and smoked paprika.
3. 3 Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
4. 4 Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
5. 5 Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

By Bibi

Ingredients

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

Instructions

1. 1 Stir water and baking powder together in a bowl (mixture should foam). Mix turkey, flour, egg, salt, and black pepper into water mixture. Form mixture into bite-sized nuggets.
2. 2 Heat vegetable oil in a skillet over medium heat.
3. 3 Fry nuggets in hot vegetable oil until golden brown, 5 to 8 minutes per side.

By MEKELLER

Ingredients

• ✓ vegetable oil
• beef top sirloin roast
• salt
• pepper
• all-purpose flour
• beef broth
• balsamic vinegar
• kummelweck roll
• horseradish

Instructions

1. 1 Season beef with salt and black pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
3. 3 Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
4. 4 Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• barbecue sauce
• rice vinegar
• corn kernel
• red bell pepper
• green onion
• white bean
• salt
• black pepper

Instructions

1. 1 Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• beet
• salt
• black pepper
• tofu
• apple
• yogurt
• horseradish
• maple syrup

Instructions

1. 1 Place beets into a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce heat, cover, and simmer until beets are soft and can easily be pierced with a fork, about 40 minutes. Drain and rinse under cold water. Peel and cut into cubes.
2. 2 Heat oil in a skillet over medium heat. Cook and stir smoked tofu until hot, 2 to 3 minutes. Combine tofu, beets, and apple in a bowl.
3. 3 Mix yogurt, horseradish, and maple syrup in a small bowl and season with salt and pepper. Pour over salad and mix well. Let stand until flavors combine, about 15 minutes.

By francesca

Ingredients

• ✓ vegetable oil
• celery
• carrot
• onion
• chicken broth
• baking potato
• poultry seasoning
• thyme
• chicken
• egg noodle
• evaporated milk

Instructions

1. 1 Heat vegetable oil in a stock pot over medium heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes. Add chicken broth, potatoes, poultry seasoning, and thyme; bring to a simmer and continue cooking until potatoes are cooked through, about 15 minutes.
2. 2 Stir chicken, egg noodles, and evaporated milk into soup; cook until noodles are cooked through, 7 to 10 minutes.

By carolann moak