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
• 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
• 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
• eggplant
• egg
• bread crumb

Instructions

1. 1 Gather all ingredients. Warm oil in a large skillet over medium-high heat.
2. 2 Dip eggplant slices in egg, then coat with bread crumbs.
3. 3 Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side.
4. 4 Drain on paper towels. Serve and enjoy!

By WALLEN

Ingredients

• ✓ canola oil
• crookneck squash
• salt
• cornmeal

Instructions

1. 1 Add enough canola oil to cover the bottom of a large skillet; heat over medium to medium-high heat.
2. 2 Slice squash; sprinkle with salt. Roll slices in cornmeal to coat.
3. 3 Fry squash for 5 minutes; flip and continue frying, flipping occasionally, until crispy and golden brown on both sides, 10 to 15 minutes more. Serve immediately.

By Teresa Clements

Ingredients

• ✓ canola oil
• russet potato
• kosher salt
• black pepper

Instructions

1. 1 Cut potatoes into spirals using the medium grating attachment on a spiralizer, cutting the spirals with kitchen shears after 4 or 5 rotations.
2. 2 Soak potato spirals in a bowl of water for 20 minutes. Drain and rinse well. Pat potatoes dry with paper towels, removing as much moisture as possible.
3. 3 Place potato spirals in a large resealable plastic bag. Add oil, salt, and pepper; toss to coat.
4. 4 Preheat an air fryer to 360 degrees F (180 degrees C).
5. 5 Place 1/2 of the potato spirals in the fry basket and insert into the air fryer. Cook until golden, about 5 minutes.
6. 6 Increase temperature to 390 degrees F (200 degrees C). Pull out the fry basket and toss potato spirals using tongs. Return basket to the air fryer and continue cooking, tossing occasionally, until golden brown, 10 to 12 minutes.
7. 7 Reduce temperature to 360 degrees F (180 degrees C) and repeat with remaining potato spirals.

By N8TE

Ingredients

• ✓ canola oil
• sesame oil
• green bean
• soy sauce
• sesame seed

Instructions

1. 1 Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

By Cooking_Muse

Ingredients

• ✓ canola oil
• parchment paper
• russet potato
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
3. 3 Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
4. 4 Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
5. 5 Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
6. 6 Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

By John Mitzewich

Ingredients

• ✓ canola oil
• cornmeal
• salt
• buttermilk
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
2. 2 Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
3. 3 Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
4. 4 Carefully pull out the center rack and pour batter into hot oil in the skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
6. 6 Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.

By Aggie

Ingredients

• ✓ canola oil
• white rice
• garlic powder
• salt
• water

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add rice, garlic powder, and salt. Pour in boiling water to cover rice by about 1 inch; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, 20 to 30 minutes.

By LuisJanet Resendiz

Ingredients

• ✓ canola oil
• semisweet chocolate
• peppermint extract
• white chocolate
• peppermint candy

Instructions

1. 1 Line a 9-inch square pan with parchment or waxed paper, smoothing out any wrinkles.
2. 2 Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
3. 3 Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
4. 4 Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
5. 5 Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
6. 6 Remove from the pan and break into small pieces to serve.

By Andrea

Ingredients

• ✓ canola oil
• peach
• brown sugar
• vanilla fat-free frozen yogurt
• gingersnap cookie

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Brush peach halves with canola oil.
3. 3 Cook on the preheated grill until tender and warmed through, about 10 minutes.
4. 4 Place each peach half on a plate, skin-sides down. Sprinkle with brown sugar, allowing sugar to melt. Alternatively, use a small torch to caramelize sugar.
5. 5 Serve each peach half with 2 scoops frozen yogurt; sprinkle cookie crumbles on top.

By EJNewman

Ingredients

• ✓ canola oil
• chocolate sandwich cookie
• creme filling
• pancake mix
• water
• confectioners' sugar

Instructions

1. 1 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
2. 2 Meanwhile, combine pancake mix and water according to package directions.
3. 3 When oil reaches temperature, dip 4 or 5 cookies at a time into batter; add to oil and fry until golden brown, flipping once. Transfer to paper towels to drain using tongs. Dust fried cookies with confectioners' sugar; serve.

By MCCARTNEY4175

Ingredients

• ✓ canola oil
• egg
• all-purpose flour
• salt

Instructions

1. 1 Place eggs in a large mixing bowl, and beat until frothy. Gradually beat in the flour and salt to make a soft dough. Roll out the dough to be fairly thin, about 1/8 inch, and cut into 2-inch by 5-inch strips. Cut a slit down the center of each strip, and twist so one end slides through the slit and makes a loop.
2. 2 Heat 1 ½ inches of oil in a deep skillet (or use a deep-fat fryer) to 375 degrees F (190 degrees C).
3. 3 Cook dough in small batches in preheated oil until golden brown. Drain on paper towels. Serve warm or at room temperature.

By amy

Ingredients

• ✓ canola oil
• potato
• white sugar
• corn syrup
• sea salt

Instructions

1. 1 Place potatoes in a bowl and cover with water; let sit for 5 minutes. Drain and pat dry.
2. 2 Place potatoes in a bowl and cover with boiling water; add sugar and corn syrup and mix well. Place bowl in the refrigerator and let sit for 5 minutes. Drain and pat dry.
3. 3 Spread potatoes out in a baking dish, cover the dish with plastic wrap, and freeze for 30 minutes.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Working in batches, fry potatoes in hot oil for 2 minutes. Transfer to a paper towel-lined plate to dry and let cool for 15 minutes.
6. 6 Working in batches again, fry potatoes in hot oil until browned and crispy, 5 to 7 minutes. Season fries with sea salt.

By Kenneth Smith

Ingredients

• ✓ canola oil
• portobello mushroom
• balsamic vinegar
• onion
• garlic

Instructions

1. 1 Gather the ingredients.
2. 2 Clean mushrooms; remove stems, reserving them for another use. Place mushroom caps gill-side up in a shallow dish.
3. 3 Combine oil, balsamic vinegar, onion, and garlic in a small bowl. Pour mixture evenly over mushroom caps; let marinate at room temperature for 1 hour.
4. 4 Preheat the grill to medium-high heat; grease the grate. Grill over the hot grill until caramelized and tender, about 5 to 8 minutes; serve warm.

By BFOLLICK

Ingredients

• ✓ canola oil
• silken tofu
• soy milk
• white sugar
• green tea powder

Instructions

1. 1 Place tofu into a blender or the bowl of a food processor; blend until smooth. Add soy milk, sugar, green tea powder, and canola oil; blend until combined.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By ecaldwe1

Ingredients

• ✓ canola oil
• milk
• white vinegar
• saltine cracker crumb
• pheasant breast

Instructions

1. 1 Combine milk and vinegar in a shallow bowl. Place cracker crumbs in another shallow bowl. Dip pheasant slices in milk mixture, then press into cracker crumbs until both sides coated.
2. 2 Heat oil in a large skillet over medium-high heat. Add pheasant; cook until golden, about 5 minutes per side. Drain on paper towels.

By KATHYKOEHN

Ingredients

• ✓ canola oil
• masa harina
• kosher salt
• water
• water

Instructions

1. 1 Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
2. 2 Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
3. 3 Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
4. 4 When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
5. 5 Fill with your favorite taco fixings and serve while shells are still warm.

By John Mitzewich

Ingredients

• ✓ canola oil
• pork
• onion
• wonton wrapper
• barbecue sauce

Instructions

1. 1 Mix pulled pork and onion together in a bowl.
2. 2 Spoon pork mixture, about 1 teaspoon per wonton, onto the center of each wonton wrapper. Moisten 2 of the 4 sides of each wrapper with water and fold wrapper over filling, forming a triangle. Press to seal.
3. 3 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C) or until almost smoking.
4. 4 Working in batches, fry wontons in the hot oil until golden brown, about 1 minute. Transfer cooked wontons to crumpled paper towels. Serve immediately with barbeque sauce.

By Leslie Kelly

Ingredients

• ✓ canola oil
• russet potato
• rice flour
• cornstarch
• salt
• seasoned salt

Instructions

1. 1 Place potatoes in a large saucepan with enough water to cover by 1 inch. Bring to a boil over high; cover, reduce heat to medium-high, and cook until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain and run under cold water until cool enough to handle. Drain well and pat dry.
2. 2 While potatoes cook, heat 3 inches of oil in a large Dutch oven or other heavy pot over medium-low to 350 degrees F (175 degrees C).
3. 3 Using a ricer or potato masher, thoroughly mash potatoes so no chunks remain. Stir together mashed potatoes, rice flour, cornstarch, kosher salt, and seasoning salt in a medium bowl until mixture comes together and forms a dough, adding 1 teaspoon of water at a time as needed.
4. 4 Divide dough into 4 pieces. Shape each piece into a 1-inch diameter log, and cut each log into 1-inch pieces.
5. 5 Working in batches, fry dough pieces in hot oil until lightly golden, turning occasionally, 2 to 3 minutes. Using a spider or slotted spatula, transfer from oil to a wire rack set over a baking sheet to drain. Repeat with remaining dough pieces.
6. 6 Increase heat to medium-high to increase oil temperature to 375 degrees F (190 degrees C).
7. 7 Fry a second time, in batches, until deep golden brown and crispy, another 2 minutes. Return to wire rack and dust with additional seasoning salt, if desired. Serve immediately. Recipe developed by Ali Ramee

By Bailey Fink

Ingredients

• ✓ canola oil
• kielbasa sausage
• red onion
• brussels sprout
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add sausage and onion; cook and stir until onion is translucent, 8 to 10 minutes. Add Brussels sprouts; cook 10 minutes more. Season with salt and black pepper.

By Challengergurl

Ingredients

• ✓ canola oil
• pork sausage
• vegetable oil
• muenster cheese
• mini waffle
• strawberry jam

Instructions

1. 1 Using the palms of your hands, take a dollop of the sausage and begin forming 8 small patties, about the size of silver dollars.
2. 2 Heat the oil in a frying pan over medium-high heat, and fry each patty until they are cooked through, about 4 minutes on each side.
3. 3 Cut each cheese slice into fourths and place two on each patty.
4. 4 Toast your waffles, then spread jam on one side. Cut them into fourths if you're using full-size waffles. Place a sausage patty with cheese on a prepared waffle, and top with another piece of waffle. Continue until you have eight mini sandwiches.
5. 5 Use toothpicks to hold each waffle bite together for serving.

By JimmyDean

Ingredients

• ✓ canola oil
• turkey
• turkey gravy
• egg roll wrapper
• potato
• stuffing
• cranberry sauce

Instructions

1. 1 Heat oil in a large pan on the stovetop until it reaches 375 degrees F (190 degrees C).
2. 2 Stir turkey and gravy together in a large bowl until well combined.
3. 3 Lay an egg roll wrapper on a clean work surface with one corner pointing up (so it forms a diamond shape). Spoon 2 tablespoons mashed potatoes, 2 tablespoons turkey mixture, 2 tablespoons stuffing, and ½ tablespoon cranberry sauce in a vertical line in the center of the wrapper.
4. 4 Dip your fingertips in a small bowl of water and moisten the edges of the wrapper. Fold the top and bottom corners over the filling, then fold in one side and roll tightly to seal. Repeat with remaining wrappers and filling.
5. 5 Fry egg rolls in batches in hot oil, turning often, until golden brown and heated through, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool.

By fabeveryday

Ingredients

• ✓ canola oil
• bread flour
• active dry yeast
• white sugar
• salt
• water

Instructions

1. 1 Place flour, oil, yeast, sugar, salt, and warm water into a bread machine in the order listed, or follow the order recommended by your manufacturer if different.
2. 2 Select White Bread cycle.
3. 3 When dough has gone through one rise cycle and the second kneading cycle is beginning, turn the machine off. Select White Bread Cycle again, this time letting it go through the full cycle.
4. 4 Remove loaf from the machine after the cycle is done.

By SHOOSEYQ