Type what you have

Ingredients

• ✓ corn oil
• butter
• white sugar
• corn syrup
• corn and rice cereal
• aji nori furikake

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Melt the butter and sugar together in a small sauce pan over low heat. Remove from heat, then stir in the corn oil and corn syrup. Place the cereal on a large baking sheet. Pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat.
3. 3 Bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. Allow to cool, then store in an airtight container.

By Laurie Sueko Lau

Ingredients

• ✓ corn oil
• fish
• butter flavored cooking spray
• canola oil
• oyster sauce
• lemon pepper
• garlic powder

Instructions

1. 1 Heat oil in a large skillet over medium heat. Place fillets in skillet; spray fillets with butter spray. Sprinkle with lemon pepper and garlic powder. Cook 4 to 5 minutes.
2. 2 Pour in oyster sauce, then gently turn fillets. Cook until fish begins to flake, about 5 minutes.

By RHONDA35

Ingredients

• ✓ corn oil
• egg
• cream of tartar
• white sugar
• water
• pandan paste
• self-rising flour

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form; set aside.
3. 3 Beat egg yolks and sugar together in a separate bowl until sugar dissolves.
4. 4 Whisk water and pandan paste together in a separate bowl until smooth; stir into egg yolk mixture. Stir in oil; fold in flour.
5. 5 Gently fold egg yolk-pandan mixture into egg whites with a spatula; pour into a 9-inch chiffon cake mold.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes.
7. 7 Cool cake in the pan, inverted onto a wire rack. Run a sharp knife around edges to loosen cooled cake from the mold, invert carefully onto a serving plate.

By MamaFaMi

Ingredients

• ✓ corn oil
• spaghetti
• sesame oil
• honey
• soy sauce
• red pepper flake
• salt
• cilantro
• green onion
• honey-roasted peanut
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

By WholesomeHunter

Ingredients

• ✓ corn oil
• sesame oil
• carrot
• green bell pepper
• onion
• soy sauce
• sake
• mirin
• sugar
• fish soup stock
• garlic powder
• ginger
• ground turkey
• ground pork
• egg
• panko bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat corn oil and sesame oil in a large skillet. Add carrots, green bell pepper, and onion; cook and stir until softened, about 5 minutes. Stir in soy sauce, sake, mirin, sugar, and fish soup stock. Mix in garlic and ginger. Let cool, 5 to 10 minutes.
3. 3 Mix turkey, pork, and eggs together in a large bowl until blended. Stir in cooled carrot mixture and bread crumbs until well combined. Press evenly into a loaf pan.
4. 4 Bake in the preheated oven until browned, about 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C); continue baking until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 30 minutes more.
5. 5 Let stand before serving, about 5 minutes.

By abslomrob

Ingredients

• ✓ corn oil
• soy sauce
• soy sauce
• black peppercorn
• garlic
• orange juice
• pork sparerib
• orange juice
• water
• cinnamon stick
• star anise
• sugar
• peanut oil
• egg

Instructions

1. 1 In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
2. 2 Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
3. 3 Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

By ZEPHYLOQUY

Ingredients

• ✓ corn oil
• chicken thigh
• curry powder
• salt
• garam masala
• onion
• water
• garlic
• paprika
• ginger root
• cayenne pepper
• tomato
• fish sauce
• lemongrass
• water

Instructions

1. 1 Rub chicken thighs with curry powder, salt, and garam masala; cover and set aside. Combine onions, 2 tablespoons water, garlic, paprika, ginger, and cayenne pepper in a blender; blend into a smooth paste.
2. 2 Heat oil in a large, lidded skillet over medium heat. Add onion-spice paste; cook and stir until darkened, about 7 minutes. Stir in chicken thighs; cook 3 to 4 minutes. Add tomatoes, fish sauce, and lemongrass; cook 2 minutes. Stir in 1 cup water; bring to a boil. Cover skillet and reduce heat to low; cook until chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Uncover skillet; increase heat and cook until sauce is reduced, about 5 minutes. Skim and discard excess oil from top.

By Lee Jackson

Ingredients

• ✓ corn oil
• chorizo sausage
• mozzarella cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat the corn oil in a large skillet over medium heat. Crumble in the chorizo sausage; cook and stir until evenly browned, about 5 minutes. Remove from the pan, and set aside. Place slices of cheese in a single layer to cover the bottom of the pan. It is okay if they overlap a little bit. When cheese melts, quickly pour into a nice casserole dish, or oven-proof bowl. Sprinkle the chorizo on top.
3. 3 Bake for 5 minutes in the preheated oven, or until cheese is fully melted. Remove from the oven, stick a fork in it and load your tortilla.

By HONEYBEEZ

Ingredients

• ✓ corn oil
• white vinegar
• garlic
• white sugar
• salad dressing
• egg

Instructions

1. 1 In a 1 quart container combine the corn oil, garlic and sugar. Shake well. Add vinegar and shake well again.
2. 2 Fill the container the rest of the way with Italian dressing, leaving just enough room to add one egg. Add the egg, and blend with a blender or hand-held blender for about 2 minutes.

By Missi

Ingredients

• ✓ corn oil
• corn tortilla
• egg
• salt

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Fry tortilla pieces in the hot skillet, stirring constantly, until just starting to get crisp.
2. 2 Pour eggs into the skillet and stir until cooked through. Season with salt and serve immediately.

By SHELLSHOCK

Ingredients

• ✓ corn oil
• popcorn
• white sugar
• brown sugar
• salt

Instructions

1. 1 Heat oil in a large pot over medium heat until hot. Add corn kernels until 2 to 3 pop; stir in white and brown sugars. Cover pot with a lid; agitate pot in a circular motion on the stove. Allow corn to pop, agitating pot constantly, until popping rate slows down to 1 pop every 2 to 3 seconds. Remove pot from the stove; shake pot until popping stops. Transfer popcorn to a large bowl; cool to room temperature. Break apart large popcorn clumps by hand; season with salt.

By happy cook

Ingredients

• ✓ corn oil
• baby red potato
• baby gold potato
• sea salt
• chipotle in adobo sauce

Instructions

1. 1 Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
2. 2 Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

By Mazola

Ingredients

• ✓ corn oil
• chickpea
• salt
• cumin
• black pepper
• cayenne pepper
• pistachio nut
• thyme

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 In a bowl, toss the garbanzo beans together with the oil, sea salt, cumin, black pepper, and cayenne pepper. Transfer to a shallow casserole dish.
3. 3 Bake in the preheated oven, stirring occasionally, until garbanzo beans are golden and crisp, approximately 20 minutes. Remove from the oven, stir in pistachios and thyme, and continue baking an additional 10 minutes, or until beans and pistachios are lightly crispy. Serve immediately.

By TENSMOM

Ingredients

• ✓ corn oil
• onion
• all-purpose flour
• buttermilk
• egg
• baking soda
• salt

Instructions

1. 1 Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
2. 2 Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Elle

Ingredients

• ✓ corn oil
• brownie mix
• all-purpose flour
• vanilla extract
• almond extract
• egg
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F. Combine brownie mix and flour in a mixing bowl. Stir in extracts, eggs and oil; blend thoroughly. Dough will be stiff. Add chocolate chips. Drop by rounded tablespoons onto greased baking sheets. Bake for 10 to 12 minutes; cool on rack.

By Mazola

Ingredients

• ✓ corn oil
• orange marmalade
• apple juice
• brown sugar
• raisin
• pumpkin pie spice
• curry powder
• sweet potato
• cranberry
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
2. 2 Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

By Mazola

Ingredients

• ✓ corn oil
• active dry yeast
• white sugar
• water
• all-purpose flour
• bread flour
• salt
• vegetable oil
• all-purpose flour

Instructions

1. 1 Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.

By Jacob Hinchman

Ingredients

• ✓ corn oil
• tomato
• jalapeno pepper
• onion
• water
• salt

Instructions

1. 1 Heat oil in skillet over medium heat. Add whole tomatoes and jalapeños; cook, flipping every 2 minutes, until all sides scalded.
2. 2 Transfer tomatoes and jalapeños to a blender; blend until pureéd.
3. 3 Add onion to the same skillet over medium heat; cook and stir until softened and translucent, about 5 minutes. Stir in tomato-jalapeño pureé and water; simmer until thickened, about 5 minutes. Season salsa with salt.

By Mama Rivas aka Pablo's Hottie

Ingredients

• ✓ corn oil
• sugar
• mustard powder
• salt
• red pepper flakes
• black pepper
• white vinegar
• water
• garlic

Instructions

1. 1 In the container of a blender or food processor, combine the sugar, mustard powder, salt, red pepper flakes, black pepper, vinegar, water and garlic. Cover and blend while drizzling in the corn oil to form an emulsion.

By Anna Wilhelm

Ingredients

• ✓ corn oil
• all-purpose flour
• beer
• milk
• egg
• salt
• cheese curd

Instructions

1. 1 Gather all ingredients. Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk together flour, beer, milk, eggs, and salt to form a smooth, rather thin batter.
3. 3 Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with a wire strainer.
4. 4 Shake the curds a time or two to remove excess batter.
5. 5 Deep fry curds in hot oil until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

By Markg238

Ingredients

• ✓ corn oil
• egg
• white sugar
• pumpkin
• orange zest
• all-purpose flour
• pumpkin pie spice
• baking soda
• salt
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
3. 3 Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
4. 4 Scoop batter into prepared muffin cups.
5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

By iamblessedx7

Ingredients

• ✓ corn oil
• water
• sourdough starter
• white sugar
• salt
• bread flour

Instructions

1. 1 Mix water, sourdough starter, oil, sugar, and salt together in a large bowl. Sift flour and add to the mixture. Grease or oil dough and place in an oiled bowl; cover and let rise overnight.
2. 2 The next day, grease two 8 x 4-inch loaf pans. Knead dough for 10 minutes; divide in half and place into prepared pans. Allow dough to double in size.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake loaves in the preheated oven until top is golden brown, about 40 to 45 minutes. Carefully tip loaves out of pan onto a work surface and gently tap the bottom of loaf. If it sounds hollow, bread is done.

By Becky Richardson

Ingredients

• ✓ corn oil
• corn tortilla
• chipotle salsa
• egg
• salt
• black pepper
• pepper jack cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat; fry tortilla triangles until just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa; reduce heat to medium-low. Carefully mix tortillas and salsa with a spatula; cook 5 minutes.
2. 2 Beat eggs, salt, and black pepper together in a small bowl; add to tortilla mixture. Increase heat to medium-high; gently scramble eggs until just set. Top with pepper Jack cheese, cover skillet, and turn off heat. Let sit for 3 minutes until cheese is melted.

By Alona Sandoval-Grenacher

Ingredients

• ✓ corn oil
• all-purpose flour
• salt
• black pepper
• paprika
• garlic powder
• chicken thigh

Instructions

1. 1 Gather all ingredients. Heat oil in a large, deep skillet to 350 degrees F (175 degrees C).
2. 2 Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.
3. 3 Pat chicken thighs dry with paper towels. Add to flour mixture in the plastic bag; seal the bag and shake until thoroughly coated.
4. 4 Fry chicken in hot oil, turning occasionally, until deep golden brown, about 20 minutes. Drain on a paper towel-lined plate.

By Silvia

Ingredients

• ✓ corn oil
• hatch chile pepper
• onion
• garlic
• all-purpose flour
• beef broth
• 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.
2. 2 Place chile peppers with cut sides down onto the prepared baking sheet.
3. 3 Cook under the preheated broiler until the skin of the chile peppers has blackened and blistered, about 4 minutes per side.
4. 4 Place blackened chile peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
5. 5 Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

By wasabinoir

Ingredients

• ✓ corn oil
• ketchup
• cider vinegar
• white sugar
• jalapeno pepper
• garlic
• oregano

Instructions

1. 1 Combine ketchup, corn oil, cider vinegar, and sugar in a large pot over medium-high heat until sugar is completely dissolved; bring to a boil, then stir in jalapeños. Reduce heat to low; simmer for 10 minutes. Stir in garlic and oregano until incorporated.
2. 2 Inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapeños are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack jalapeño mixture into 10 hot, sterilized pint jars, filling to within ¼-inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for about 10 minutes.
5. 5 Remove jars from the stockpot and set aside, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area. Refrigerate any unsealed jars.

By Allrecipes Member

Ingredients

• ✓ corn oil
• beef round steak
• garlic
• black pepper
• oregano
• white wine
• sofrito
• salt
• beef bouillon
• bay leaf
• potato
• carrot
• olive
• tomato paste

Instructions

1. 1 Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
2. 2 Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
3. 3 Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

By Sandy

Ingredients

• ✓ corn oil
• chicken breast
• egg
• water
• all-purpose flour
• sesame seed
• salt

Instructions

1. 1 Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
2. 2 Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
3. 3 Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
4. 4 Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.

By Megami

Ingredients

• ✓ corn oil
• sugar
• ground mustard
• poppy seed
• onion
• salt
• raspberry vinegar
• spinach
• pecan
• red onion
• cranberry

Instructions

1. 1 Mix sugar, mustard, poppy seeds, minced onion and salt in a food processor or blender. Gradually add oil, followed by vinegar. Chill at least 4 hours to allow flavors to blend.
2. 2 Combine spinach, pecans, red onion and berries in a large bowl. Toss with 1/3 cup chilled salad dressing. Refrigerate remaining dressing for future use.

By Mazola

Ingredients

• ✓ corn oil
• apple cider vinegar
• olive oil
• sugar
• black pepper
• oregano
• salt

Instructions

1. 1 Whisk vinegar, olive oil, corn oil, salt, sugar, pepper, and oregano together in a bowl until well combined.

By Lillian