Type what you have

Ingredients

• ✓ vegetable oil
• corn tortilla
• chicken
• mayonnaise
• jalapeno pepper
• jalapeno pepper juice
• salt
• pepper

Instructions

1. 1 Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
2. 2 Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

By LISATEACHER

Ingredients

• ✓ vegetable oil
• onion
• white sugar
• ketchup
• apple cider vinegar
• worcestershire sauce

Instructions

1. 1 Whisk onion, sugar, ketchup, vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved. Whisk in vegetable oil until incorporated. Cover and refrigerate 1 hour; whisk well before using.

By MissShay

Ingredients

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

Instructions

1. 1 Toss spinach and strawberries together in a large bowl.
2. 2 Whisk oil, sugar, vinegar, sesame seeds, poppy seeds, and paprika together in a medium bowl; pour over spinach and strawberries, and toss to coat.

By JerJer

Ingredients

• ✓ vegetable oil
• rice vinegar
• sugar
• soy sauce
• sesame oil
• mixed salad greens
• cilantro
• parsley
• chicken breast

Instructions

1. 1 Combine vinegar, sugar, soy sauce, vegetable oil, and sesame oil in large bowl, stirring until sugar dissolves.
2. 2 Add salad mixture and cilantro, tossing to coat all pieces.
3. 3 Add chicken; toss to combine. Serve immediately.

By Kikkoman

Ingredients

• ✓ vegetable oil
• red bell pepper
• water
• white vinegar
• white sugar
• basil
• lemon juice
• onion
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
2. 2 Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
3. 3 Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

By NWMama

Ingredients

• ✓ vegetable oil
• water
• white vinegar
• sugar
• salt
• black pepper
• cucumber
• tomato
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water, vinegar, oil, sugar, salt, and black pepper together in a large bowl until smooth.
3. 3 Add cucumbers, tomatoes, and onion; stir to coat.
4. 4 Cover the bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results.
5. 5 Enjoy!

By BogeyBill

Ingredients

• ✓ vegetable oil
• bacon
• curry powder
• red wine vinegar
• dijon mustard
• salt
• pepper
• spinach
• mushroom

Instructions

1. 1 Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
2. 2 In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
3. 3 In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
4. 4 In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

By JENNIFERT

Ingredients

• ✓ vegetable oil
• sirloin steak
• salt
• black pepper
• cooking spray
• french-fried potato
• romaine lettuce
• cucumber
• egg
• crouton
• mozzarella cheese

Instructions

1. 1 Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
4. 4 Spread French fries onto the prepared baking sheet.
5. 5 Bake French fries in the preheated oven until slightly browned, about 15 minutes.
6. 6 While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board.
7. 7 Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture.
8. 8 Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.

By foodpassion

Ingredients

• ✓ vegetable oil
• potato
• tarragon vinegar
• beef consomme
• green onion
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, 15 to 20 minutes. Drain and cool slightly. Peel potatoes; slice into a large bowl.
2. 2 Whisk oil, vinegar, consommé, green onion, parsley, salt, and black pepper together in a small bowl.
3. 3 Gently toss warm potatoes with vinaigrette. Serve at room temperature, or cover and chill before serving.

By CHRISTYJ

Ingredients

• ✓ vegetable oil
• green bean
• wax bean
• kidney bean
• onion
• white sugar
• white vinegar
• salt
• black pepper
• celery seed

Instructions

1. 1 Gather all ingredients.
2. 2 Mix green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed together in a large salad bowl; cover and chill in the refrigerator for at least 12 hours.

By Eleanor Johnson

Ingredients

• ✓ vegetable oil
• black-eyed pea
• corn kernel
• celery
• pimento pepper
• onion
• apple cider vinegar
• worcestershire sauce
• sugar
• garlic salt
• pepper

Instructions

1. 1 Combine black-eyed peas, corn, celery, pimentos, and onion in a large bowl; set aside.
2. 2 Whisk vinegar, Worcestershire sauce, sugar, garlic salt, and black pepper together in a small bowl until well combined; slowly whisk in oil until emulsified.
3. 3 Pour vinaigrette over vegetables; stir until evenly coated. Refrigerate before serving, 4 hours to overnight.

By Shults3

Ingredients

• ✓ vegetable oil
• almond
• garlic
• honey
• mustard
• raspberry vinegar
• balsamic vinegar
• brown sugar
• romaine lettuce
• strawberry
• feta cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place almonds in a skillet over medium-high heat; cook, stirring frequently, until lightly toasted. Remove from heat; set aside.
3. 3 To make the dressing: whisk garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil together until well combined.
4. 4 Place toasted almonds, romaine lettuce, strawberries, and feta cheese in a salad bowl; add dressing and toss to coat.

By Andrea Longo Policella

Ingredients

• ✓ vegetable oil
• cabbage
• green onion
• ramen noodles
• chicken seasoning
• almond
• sesame seed
• white wine vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cabbage, green onions, and crushed ramen noodles in a large salad bowl; set aside.
3. 3 Spread almonds and sesame seeds evenly onto a baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
5. 5 Meanwhile, make dressing: Whisk together vinegar, oil, sugar, salt, pepper, and seasoning packet in a medium bowl.
6. 6 Pour dressing over cabbage mixture; toss to coat evenly. Sprinkle with toasted almonds and sesame seeds.

By Mary

Ingredients

• ✓ vegetable oil
• rotini pasta
• lime juice
• chili powder
• cumin
• salt
• garlic
• corn
• black bean
• green bell pepper
• red bell pepper
• cilantro
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

Ingredients

• ✓ vegetable oil
• bow tie pasta
• cucumber
• onion
• dill
• white vinegar
• sugar
• water
• mustard
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
2. 2 Stir pasta, cucumber, onion, and dill in a salad bowl.
3. 3 Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

By mmihlbachler

Ingredients

• ✓ vegetable oil
• mayonnaise
• maple syrup
• white wine vinegar
• sugar
• salt
• pepper
• butter lettuce
• cherry
• apple
• goat cheese
• pecan

Instructions

1. 1 In the container of a blender, combine mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.
2. 2 In a large serving bowl, combine lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough dressing to coat, then serve with remaining dressing on the side.

By Saveur

Ingredients

• ✓ vegetable oil
• white sugar
• lemon juice
• onion
• mustard
• salt
• poppy seed
• romaine lettuce
• swiss cheese
• cashew
• cranberry
• apple
• pear

Instructions

1. 1 Combine sugar, lemon juice, onion, mustard, and salt in a food processor or blender; process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2. 2 Toss romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear together in a large serving bowl. Pour dressing over salad just before serving, and toss to coat.

By Nora LaCroix

Ingredients

• ✓ vegetable oil
• chicken breast
• soy sauce
• ginger
• tarragon
• brown sugar
• salt
• black pepper
• cashew
• carrot
• cabbage
• kale
• sesame oil

Instructions

1. 1 Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
2. 2 Remove chicken from marinade with a slotted spoon, reserving marinade.
3. 3 Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
4. 4 Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

By Darcy Loo

Ingredients

• ✓ vegetable oil
• rice wine vinegar
• peanut butter
• soy sauce
• brown sugar
• ginger root
• garlic
• green cabbage
• red cabbage
• napa cabbage
• red bell pepper
• carrot
• green onion
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.
3. 3 To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
4. 4 When ready to serve, pour dressing over cabbage mixture and toss well to combine.

By RRITCHESKE

Ingredients

• ✓ vegetable oil
• ramen noodle pasta
• sunflower seed
• pine nut
• butter
• bok choy
• chicken breast
• green onion
• snow pea
• water chestnut
• rice wine vinegar
• white sugar
• soy sauce
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Ingredients

• ✓ vegetable oil
• corn tortilla
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a heavy skillet with 1-inch-deep oil over medium heat; heat to 365 degrees F (180 degrees C).
3. 3 Fry one tortilla at a time in hot oil. Cook for about 15 seconds.
4. 4 Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds.
5. 5 Drain on paper towels. Sprinkle with salt while still hot.

By TINKERBELL4

Ingredients

• ✓ vegetable oil
• plantain
• salt

Instructions

1. 1 Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.
2. 2 Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.
3. 3 Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.

By Mig

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
• jalapeno pepper
• garlic
• onion
• salt
• water
• white vinegar

Instructions

1. 1 In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2. 2 Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3. 3 Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

By Rayna Jordan

Ingredients

• ✓ vegetable oil
• lemon juice
• green onion
• rosemary
• thyme
• oregano
• garlic

Instructions

1. 1 In a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic. Place beef or chicken in the marinade. Cover and marinate in the refrigerator approximately 24 hours before grilling as desired.

By Bob

Ingredients

• ✓ vegetable oil
• canola oil
• corn tortilla
• salt

Instructions

1. 1 Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ vegetable oil
• flour tortilla
• salsa
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium-high heat until hot; fry tortillas, one at a time, until golden brown, 2 to 3 minutes per side. Transfer fried tortillas using tongs to a baking sheet.
3. 3 Spread salsa onto each fried tortilla; top with Cheddar cheese and Parmesan cheese.
4. 4 Bake in the preheated oven until cheese is melted, about 8 minutes.

By Marcia

Ingredients

• ✓ vegetable oil
• onion
• cocoa powder
• cumin
• cilantro
• garlic
• tomato soup
• green chile pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Cook onion in oil until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in tomato soup and green chile peppers.
2. 2 Bring sauce to a boil, reduce heat to low, cover, and simmer for 10 minutes.
3. 3 Transfer to a gravy boat or pour directly over food to serve.

By ROSEP47

Ingredients

• ✓ vegetable oil
• egg roll wrapper
• green chile
• monterey jack cheese

Instructions

1. 1 Lay a wrapper on a work surface diagonally, so it resembles a diamond. Place a slice of green chile horizontally across wrapper, 1 inch above the bottom point. Lay a strip of Monterey Jack cheese on top of chile.
2. 2 Dip an index finger into a small bowl of water and moisten the wrapper edges. Roll wrapper up and over chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal filling. Continue rolling away from you to enclose filling. Repeat with remaining wrappers, chiles, and cheese.
3. 3 Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
4. 4 Working in batches, fry rolls in hot oil, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Drain on a paper towel-lined plate. Let cool for a few minutes before serving.

By MizzWycked

Ingredients

• ✓ vegetable oil
• water
• salt
• cassava flour

Instructions

1. 1 Prepare a tortilla press with 2 pieces of parchment paper. Set aside.
2. 2 Pour warm water into a bowl and stir in salt until it dissolves.
3. 3 Combine flour, salt water, and oil in a bowl and mix with your hands until a smooth dough forms. Move dough to a smooth surface and lightly knead until dough feels compact and does not crumble. Separate into 4 equal pieces and roll them into balls.
4. 4 Heat a griddle over medium-high heat. Press one dough ball between 2 pieces of parchment paper in the tortilla press. Press down. Open press and carefully peel off the top piece of parchment paper. Flip tortilla onto your hand and carefully peel off the 2nd piece of paper. Return paper back onto tortilla press. Immediately cook the pressed tortilla on the hot griddle. Cook until bubbles form, flip over, and cook on the other side until browned. Do not flip the tortilla before bubbles form or the tortilla will break. Repeat with remaining dough balls.
5. 5 Serve immediately or cover with a cloth and reheat in the microwave for 30 seconds at 600W.

By Buckwheat Queen