Type what you have

Ingredients

• ✓ canola oil
• red wine vinegar
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine canola oil, red wine vinegar, salt, sugar, and pepper in a lidded jar. Close and shake to combine.

By Barbara Sauermann

Ingredients

• ✓ canola oil
• water
• rolled oat
• chicken thigh
• green bean
• liquid aminos

Instructions

1. 1 Pour water and oats into a rice cooker. Seal and select setting according to the manufacturer's instructions; cook until tender, about 15 minutes. Pull out the pot as soon as the unit switches to the Warm setting. Set aside.
2. 2 Heat oil over high heat in a large frying pan or wok. Add chicken, cover, and cook for 4 minutes, stirring every minute. Add green beans, cover, and cook for 4 minutes, stirring every minute. Stir in aminos and break up mixture using a spatula. Cover, reduce the heat to low, and simmer for 10 minutes.
3. 3 Stir in cooked oatmeal and break up again using a spatula. Remove from the heat and let cool completely, 20 to 30 minutes. Package in desired portions for freezing.

By Jay

Ingredients

• ✓ canola oil
• all-purpose flour
• vegetable broth
• tamari sauce
• soy milk
• nutritional yeast
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Whisk flour, vegetable broth, and tamari into hot oil; cook and stir until there are no lumps and mixture becomes paste-like, about 5 minutes. Pour soy milk into the skillet; cook and stir until mixture thickens, about 5 minutes more. Add yeast and black pepper; stir well and serve hot.

By Vegan Fatty

Ingredients

• ✓ canola oil
• egg
• olive oil
• lemon juice
• white wine vinegar
• mustard
• salt

Instructions

1. 1 Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
2. 2 Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
3. 3 Place a lid on the jar and refrigerate until use, for up to two weeks.

By Cheryl King

Ingredients

• ✓ canola oil
• banana pepper
• cider vinegar
• water
• kosher salt
• oregano
• garlic
• white sugar

Instructions

1. 1 Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
2. 2 Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers in the jar; stir and refrigerator for 24 hours.
3. 3 Stir peppers before serving; store remaining pickled peppers in the refrigerator.

By Jeni

Ingredients

• ✓ canola oil
• cumin seed
• ginger
• cayenne pepper
• fennel seed
• asafoetida powder
• garam masala
• water
• white sugar
• tamarind paste

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
2. 2 Stir water into the pan with the spices along with sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

By STEELTOWN

Ingredients

• ✓ canola oil
• parmesan cheese
• egg substitute
• dijon mustard
• garlic
• anchovy paste
• worcestershire sauce
• black pepper
• salt
• romaine lettuce
• crouton

Instructions

1. 1 Blend vegetable oil, Parmesan cheese, egg substitute, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper in a blender or food processor until smooth; season with salt.
2. 2 Drizzle dressing over lettuce in a large mixing bowl; toss to coat. Top salad with croutons.

By Angielin

Ingredients

• ✓ canola oil
• lime juice
• honey
• sugar
• mustard
• garlic powder
• kosher salt
• black pepper
• cumin
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin together in a blender; stream olive oil and canola oil into lime juice mixture while blending until well combined.

By Lisa Weston

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
• mozzarella cheese
• cornmeal
• water
• kosher salt

Instructions

1. 1 Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.
2. 2 Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used.
5. 5 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.

By Marianne Williams

Ingredients

• ✓ canola oil
• water
• pinto bean
• garlic
• salt

Instructions

1. 1 Combine water, pinto beans, and garlic in a large pot and cover. Cook over low heat for 5 1/2 hours. Stir in salt and continue cooking until beans are very soft, about 30 minutes more, adding more water if needed during the cook time to ensure the beans remain covered.
2. 2 Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

By Fred Guevara

Ingredients

• ✓ canola oil
• tomato
• red onion
• queso fresco
• corn tortilla
• egg

Instructions

1. 1 Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
2. 2 Fold corn tortillas in half and fill them with the tomato and red onion paste.
3. 3 Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
4. 4 Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

By Maria Pereira

Ingredients

• ✓ canola oil
• zapallo squash
• all-purpose flour
• baking soda
• salt
• butter

Instructions

1. 1 Peel, seed, and cut zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
2. 2 Mix flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
3. 3 Roll out the dough to 1/8-inch thick, and cut into 3-inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
4. 4 Pour oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.

By Makka

Ingredients

• ✓ canola oil
• ✓ canola oil
• honey
• ancho chile powder
• garlic powder
• hot sauce
• chicken breast
• corn
• salt
• black pepper
• sweet potato
• heavy cream

Instructions

1. 1 Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
4. 4 Place both sweet potatoes and corn in the preheated oven. Bake until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
5. 5 Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
6. 6 Preheat grill for medium heat and lightly oil the grate.
7. 7 Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8. 8 Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

By Vintage Chef

Ingredients

• ✓ canola oil
• shark fillet
• corn tortilla
• lemon juice
• garlic
• oregano
• cajun seasoning
• cheddar cheese
• vegetable oil

Instructions

1. 1 Cut shark into strips 3/4 inch thick and 3 inches long. Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container. Place shark strips in container, and marinate for 1 hour.
2. 2 Warm tortillas in a microwave to make them pliable.
3. 3 Drain marinade, and pat shark dry with paper towels. Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
4. 4 Heat oil in a deep fryer. Submerge taquitos in hot oil. Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels.
5. 5 Place taquitos in a baking dish large enough to accommodate all twelve. Sprinkle with shredded cheese.
6. 6 Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts.

By Diana Garra

Ingredients

• ✓ canola oil
• peruano bean
• water
• onion
• garlic
• chicken bouillon
• salt
• black pepper

Instructions

1. 1 Rinse beans in cold water. Place in a bowl with water to cover; soak for 30 minutes to 1 hour.
2. 2 Transfer soaked beans to a large pot; fill with 3 quarts water. Add onion and garlic. Cover and cook over low heat until boiling, about 30 minutes. Add bouillon and season with salt. Cook, adding more water as needed, until beans are tender, 30 to 40 minutes more.
3. 3 Heat oil in a skillet over medium heat. Add a few scoops of cooked beans, 1 clove of cooked garlic, and about 1/2 of the water from the pot. Bring to a simmer and mash. Season with salt and pepper.

By sonia Capacete

Ingredients

• ✓ canola oil
• garlic
• chile pepper
• chicken
• soy sauce
• cumin
• red onion
• tomato
• green bean
• white wine vinegar
• salt
• cilantro

Instructions

1. 1 Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
2. 2 Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
3. 3 Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.

By ADRI122

Ingredients

• ✓ canola oil
• chorizo sausage
• ham
• onion
• garlic
• sweet potato
• red bell pepper
• tomato
• green chile pepper
• water
• black bean
• mango
• cilantro
• salt

Instructions

1. 1 Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
2. 2 Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

By CRVGRL

Ingredients

• ✓ canola oil
• shallot
• garlic
• red bell pepper
• chipotle chile powder
• cumin
• roast beef
• baby red potato
• water
• beef broth
• oregano
• salt
• pepper
• parsley
• egg

Instructions

1. 1 Heat the canola oil in a Dutch oven over medium heat. Stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. Sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.
2. 2 Add the roast beef and red potatoes, pour in the water and beef broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes. Stir in the oregano, and season to taste with salt and pepper.
3. 3 Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg.

By damasio

Ingredients

• ✓ canola oil
• coconut milk
• hot pepper sauce
• bay leaf
• green onion
• cilantro
• fish stock
• hot pepper
• red bell pepper
• tomato
• garlic
• onion
• red palm oil
• pepper
• salt
• shrimp
• firm white fish

Instructions

1. 1 Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
2. 2 Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
3. 3 Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately

By BRENTBUNTIN

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
• all-purpose flour
• water

Instructions

1. 1 Mix together flour, oil, and ice water.
2. 2 Divide dough in half. Roll each piece between two pieces of plastic wrap.

By Linda G.

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
• popping sorghum
• sugar
• cinnamon

Instructions

1. 1 Pour sorghum into a small brown paper bag and fold shut. Microwave on High until the majority of sorghum is popped, 1 to 1 1/2 minutes. Transfer popped sorghum into a bowl and drizzle with canola oil; sprinkle with sugar and cinnamon. Toss to coat.

By Alli Shircliff

Ingredients

• ✓ canola oil
• red pepper flakes
• ranch dressing mix
• chili powder
• whole wheat saltine cracker

Instructions

1. 1 Whisk canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
2. 2 Divide crackers evenly into two 1-gallon-sized sealable bags. Pour oil mixture evenly over crackers; seal the bags and flip to allow oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour.
3. 3 Remove crackers from the bags and spread onto large platters. Allow to sit, 8 hours to overnight before serving.

By DOEYE