Type what you have

Ingredients

• ✓ vegetable oil
• all-purpose flour
• salt
• smelt

Instructions

1. 1 Whisk flour and salt together in a pie pan. Dredge smelt in flour mixture until well coated on the outsides and in the cavities.
2. 2 Heat 1/4 inch oil in a frying pan over medium heat. Working in batches, fry smelt in hot oil until crisp and firm, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Aredendra

Ingredients

• ✓ vegetable oil
• worcestershire sauce
• garlic
• salt
• paprika
• mustard
• black pepper
• thyme
• tarragon
• white wine vinegar

Instructions

1. 1 In a jar with a lid, add oil, Worcestershire, garlic, salt, paprika, mustard, pepper, thyme, tarragon and vinegar. Cover and shake well. Refrigerate for 1 hour before serving.

By Stephanie Lavallee

Ingredients

• ✓ vegetable oil
• milk
• all-purpose flour
• egg
• salt

Instructions

1. 1 Combine milk, flour, eggs, 1 1/2 teaspoons oil, and salt in a blender; process until smooth. Cover and refrigerate for 1 hour.
2. 2 Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/8 of the crêpe batter (about 1/4 cup) into the pan; tilt the pan until batter coats the entire surface. Cook until golden brown, 1 to 2 minutes per side, then remove to a plate. Repeat to cook remaining crêpes.

By Erin Nesbit

Ingredients

• ✓ vegetable oil
• water
• active dry yeast
• all-purpose flour
• egg
• butter
• white sugar
• white sugar
• lemon

Instructions

1. 1 Mix together water and yeast in a small bowl. Let stand until foamy, about 15 minutes.
2. 2 Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl. Pour in yeast mixture. Knead by hand until dough comes together. Cover the bowl with a dish towel and let dough rise in a warm place until doubled in size, about 2 hours.
3. 3 Roll out dough into a large rectangle on a lightly floured work surface. Cut out diamond-shaped doughnuts using a small pastry wheel cutter. Brush off excess flour.
4. 4 Heat oil in a deep saucepan or wok over medium-high heat. Cook doughnuts in batches in hot oil until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.

By Maybe

Ingredients

• ✓ vegetable oil
• camembert cheese
• egg
• bread crumb
• sesame seed
• raspberry preserves

Instructions

1. 1 Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds.
2. 2 Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.)
3. 3 In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden. Drain on paper towels.
4. 4 Melt raspberry preserves for dipping sauce.

By Jennifer Romasco

Ingredients

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

Instructions

1. 1 Dissolve sugar in water in a 2-cup measuring cup; gently stir in yeast. Let stand until yeast softens and top is foamy, about 5 minutes.
2. 2 Whisk 3 3/4 cups flour and salt together in a large bowl; make a well in the center. Pour yeast mixture into well; stir gently, starting from the middle, until a sticky dough forms. Turn dough out onto a lightly floured surface; knead, adding more flour if needed, until dough is elastic and no longer sticky, about 10 minutes.
3. 3 Oil a large bowl; add dough and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat the oven to 425 degrees F (220 degrees C) with one rack in center position and one rack in lowest position.
5. 5 Fill a roasting pan with water; place on lower rack. Line a baking sheet with a silicone mat.
6. 6 Punch down dough and turn onto a lightly floured surface. Form into 1 large loaf (or 6 sandwich loaves), tapering the end(s). Place loaf (or loaves) on the prepared baking sheet. Cut 3 or 4 diagonal slashes, about 1/4- to 1/2-inch, across top(s). Cover with a dry towel and let rise until doubled in volume, about 40 minutes.
7. 7 Uncover loaf (or loaves); bake in the preheated oven on the center rack until top is light golden brown, 15 to 20 minutes depending on size of the loaves.

By NWMama

Ingredients

• ✓ vegetable oil
• whole wheat flour
• skim milk
• egg white
• salt
• berry
• confectioners' sugar

Instructions

1. 1 Whisk flour, milk, egg whites, oil, and salt together in a large bowl until smooth.
2. 2 Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet in a circular motion to spread batter out to edges in a thin layer. Cook until the bottom is light brown, about 2 minutes.
3. 3 Flip crêpe; place 2 tablespoons mixed berries in center of crêpe and cook 2 minutes more. Fold crêpe in half; transfer to a serving plate using a spatula. Dust with confectioners' sugar; serve. Repeat with remaining batter, berries, and confectioners' sugar.

By Freckles

Ingredients

• ✓ vegetable oil
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• butter
• egg
• vanilla extract
• coconut
• white sugar
• cardamom

Instructions

1. 1 Sift flour, 1 tablespoon sugar, baking powder, and salt together in a large bowl. Whisk milk, butter, eggs, and vanilla extract into flour mixture until smooth.
2. 2 Heat vegetable oil in a skillet over medium-high heat. Scoop about 1/4 cup batter and pour onto hot skillet. Tilt the pan in a circular motion to evenly distribute the batter. Cook crepe until bottom is lightly browned, about 2 minutes. Loosen with a spatula, flip, and cook the other side, about 2 more minutes. Transfer to a plate. Add more oil to the pan and repeat with remaining batter.
3. 3 Mix coconut, 1 tablespoon white sugar, and cardamom together in a small bowl. Spread 1 to 2 tablespoons of coconut mixture into the center of each crepe; fold crepe over the filling like an envelope or in half.

By ravera

Ingredients

• ✓ vegetable oil
• russet potato
• salt
• black pepper
• butter
• thyme
• chicken broth

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut off potato ends; stand potatoes on end and peel from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders, each about 2 inches long.
3. 3 Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.
4. 4 Heat vegetable oil in a heavy oven-proof skillet over high heat until slightly shimmers.
5. 5 Pat potato cylinders dry with paper towels; place cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high; fry until well-browned, 5 to 6 minutes. Season with salt and black pepper.
6. 6 Flip potatoes; repeat on other ends. Blot out oil from the skillet carefully using a paper towel held with tongs as they cook. Add butter and thyme sprigs to the skillet.
7. 7 Paint butter over tops of potatoes with a thyme sprig using tongs. Cook until butter foams and foam turns from white to a pale tan color. Season with salt and black pepper. Pour chicken stock into the skillet.
8. 8 Transfer the skillet to the preheated oven; cook until potatoes are tender and creamy inside, about 30 minutes. Add ¼ cup more stock if potatoes aren't tender and cook 10 minutes more.
9. 9 Place potatoes on a serving platter. Spoon thyme-infused butter remaining in skillet over potatoes. Garnish with thyme sprigs. Cool before serving, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• paprika
• sugar
• salt
• mustard powder
• black pepper
• worcestershire sauce
• horseradish
• onion
• tomato soup
• cider vinegar
• garlic

Instructions

1. 1 In a medium bowl, stir together the paprika, sugar, salt, mustard powder, pepper, Worcestershire sauce, horseradish, onion, tomato soup, cider vinegar and vegetable oil. Beat with an electric mixer. Do not use a blender. Pour into a jar. Skewer the garlic clove on a toothpick, and place into the jar. Refrigerate until needed.

By DONNA949599

Ingredients

• ✓ vegetable oil
• turkey breast
• kosher salt
• black pepper
• cayenne pepper
• dijon mustard
• pesto sauce
• cranberry
• ham
• provolone cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
2. 2 Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
3. 3 Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
4. 4 Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
5. 5 Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
6. 6 Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• potato
• onion
• bacon
• white wine
• salt
• black pepper
• reblochon cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled. Peel and slice potatoes.
2. 2 Heat oil in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add potatoes and bacon, cover, and simmer over medium-low heat for 15 minutes. Add wine, salt, and pepper.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
4. 4 Transfer potato mixture to the prepared baking dish and cover with Reblochon cheese.
5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 30 minutes.

By Valerie

Ingredients

• ✓ vegetable oil
• veal bone
• veal marrow bone
• onion
• carrot
• celery
• tomato paste
• water
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
3. 3 Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.
4. 4 While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.
5. 5 Roast vegetables on another rack in the oven until well-browned, about 45 minutes.
6. 6 Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.
7. 7 Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
8. 8 Pour liquid and browned bits into the stockpot.
9. 9 Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.
10. 10 Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
11. 11 Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
12. 12 Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes.
13. 13 Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
14. 14 Scrape and discard any fat from the surface.
15. 15 Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.
16. 16 Enjoy!

By John Mitzewich

Ingredients

• ✓ vegetable oil
• hanger steak
• shallot
• white wine
• beef broth
• anchovy fillet
• butter
• parsley
• chervil
• thyme

Instructions

1. 1 Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
2. 2 Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Purée sauce in the skillet with an immersion blender until smooth.
3. 3 Cut steaks into thin slices across the grain; spoon sauce over slices.

By gremlinhill

Ingredients

• ✓ vegetable oil
• water
• skim milk
• butter
• vanilla extract
• all-purpose flour
• sugar
• salt

Instructions

1. 1 Mix water, milk, melted butter, and vanilla together in a medium bowl. Mix flour, sugar, and salt together in a small bowl until thoroughly combined. Whisk flour mixture into milk mixture until smooth. Cover batter and refrigerate for 2 hours.
2. 2 Warm a medium skillet over medium-high heat. Coat the pan with vegetable oil, then pour in about 2 tablespoons batter. Swirl the pan to allow batter to spread out thinly. Cook until the edges are crispy and golden, then flip to cook the other side until lightly browned. Remove to a plate and repeat with remaining batter.

By Monica Shah

Ingredients

• ✓ vegetable oil
• onion
• garlic
• cream of mushroom soup
• milk
• worcestershire sauce
• beef meatball
• egg white noodle
• sour cream
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes.
2. 2 Reduce heat to medium; stir in condensed soup, milk, and Worcestershire sauce. Add meatballs; reduce heat to low and simmer, covered, until tender, 35 to 40 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes; drain.
4. 4 Add sour cream, salt, and pepper to meatballs in sauce. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.

By Barbara Miller

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
• all-purpose flour
• baking powder
• white sugar
• egg
• milk
• brown sugar
• water
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl.
2. 2 Beat the white sugar, oil, and egg together in a bowl until smooth. Stir in the flour mixture alternately with the milk. Pour into a 9-inch square pan. Dissolve the brown sugar in the hot water, then pour stir in the melted butter. Drizzle the syrup over the pudding.
3. 3 Bake in the preheated oven until the pudding firms and becomes golden brown on top, about 40 minutes.

By Basking

Ingredients

• ✓ vegetable oil
• yogurt
• yogurt
• egg
• yogurt
• white sugar
• vanilla extract
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
2. 2 Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
3. 3 Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ vegetable oil
• butter
• beef stew meat
• onion
• red wine
• carrot
• thyme
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat butter and oil in a large skillet over medium-high heat. Add beef and cook, stirring occasionally, until browned on all sides, 5 to 8 minutes. Brown beef in batches if necessary, making sure not to overcrowd the pan; otherwise, beef will not brown properly. Remove browned beef to the slow cooker.
2. 2 Add onions to the same skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onions to the slow cooker.
3. 3 Place the skillet back over medium-high heat and pour in 1/2 of the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove from heat and carefully pour into the slow cooker along with remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
4. 4 Cook on Low for 6 to 8 hours.

By stella

Ingredients

• ✓ vegetable oil
• milk
• bread crumb
• chicken breast
• salt
• pepper
• ham
• swiss cheese
• cream of chicken soup
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place milk and bread crumbs in two separate shallow bowls. Season chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
3. 3 Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13-inch baking dish.
4. 4 In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
5. 5 Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

By Elaina

Ingredients

• ✓ vegetable oil
• beef stew meat
• all-purpose flour
• tomato
• beef broth
• carrot
• potato
• thyme
• mustard
• salt
• pepper

Instructions

1. 1 Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
2. 2 In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.
3. 3 Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ vegetable oil
• active dry yeast
• water
• all-purpose flour
• sugar
• salt
• egg
• butter
• egg yolk
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes.
3. 3 Stir together flour, sugar, and salt in a large bowl. Make a well in the center, then add eggs and yeast mixture; beat well until dough comes together. (Tip: Add 1 to 3 tablespoons of additional warm water, 1 tablespoon at a time, only if needed to help the dough come together.)
4. 4 Turn dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
5. 5 Flatten dough and spread it with 1/3 of the butter.
6. 6 Knead butter into dough.
7. 7 Repeat this step twice to incorporate remaining butter, allowing dough to rest for a few minutes between additions of butter, about 20 minutes total.
8. 8 Lightly grease a large bowl with vegetable oil, place dough in the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
9. 9 Punch down dough, cover with plastic wrap, and refrigerate for 6 hours to overnight.
10. 10 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 8x4-inch loaf pans.
11. 11 Turn dough out onto a lightly floured surface. Divide dough into 2 equal pieces, form into loaves, and place into the prepared loaf pans.
12. 12 Cover with greased plastic wrap and let rise until doubled in volume, about 1 hour.
13. 13 Make egg wash: Beat egg yolk and cold water in a small bowl. Brush on the tops of loaves.
14. 14 Bake loaves in the preheated oven until the tops are deep golden brown, about 25 minutes. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.

By Michelle Chen

Ingredients

• ✓ vegetable oil
• all-purpose flour
• egg
• artichoke heart
• butter
• lemon
• parmesan cheese
• sherry
• salt
• black pepper
• parsley

Instructions

1. 1 Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
2. 2 Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
3. 3 Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
4. 4 Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

By Diane

Ingredients

• ✓ vegetable oil
• milk
• all-purpose flour
• egg
• almond extract
• white sugar
• vanilla pudding mix
• orange juice
• sour cream
• strawberry
• banana
• blueberry
• whipped cream

Instructions

1. 1 To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
2. 2 To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
3. 3 Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

By REALCOOKIE

Ingredients

• ✓ vegetable oil
• water
• yeast
• sugar
• all-purpose flour
• milk
• sugar
• salt
• butter
• egg
• water

Instructions

1. 1 Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth. Cover, and let rise until over tripled in volume, about 3 hours.
3. 3 Deflate gently, and let rise again until doubled, about another 3 hours.
4. 4 Deflate dough and chill for 20 minutes.
5. 5 Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle.
6. 6 Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.
7. 7 Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.
8. 8 Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.
9. 9 Preheat the oven to 475 degrees F (245 degrees C).
10. 10 To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.
11. 11 Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.
12. 12 Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.
13. 13 In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
14. 14 Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.

By Katherine Foster

Ingredients

• ✓ vegetable oil
• all-purpose flour
• white sugar
• salt
• milk
• apple
• sugar
• flour
• cinnamon
• all-purpose flour
• brown sugar
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 To make the crust: Mix flour, sugar, and salt together in a bowl. Whisk oil and milk together in a separate bowl, then add to the dry mixture. Mix to combine and press into a 10-inch pie plate.
3. 3 To make the filling: Mix apples, sugar, flour, and cinnamon together in a large bowl.
4. 4 Place on top of the unbaked crust.
5. 5 To make the topping: Mix flour, brown sugar, and butter in a bowl with a fork until crumbles are formed.
6. 6 Sprinkle on top of apple filling.
7. 7 Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.
8. 8 Allow to cool briefly. Serve and enjoy!

By ErinB

Ingredients

• ✓ vegetable oil
• butter
• margarine
• white bread
• mustard
• ham
• mayonnaise
• swiss cheese
• egg
• all-purpose flour
• water
• baking powder
• salt

Instructions

1. 1 Divide and spread 2 tablespoons butter evenly among 1 side of each bread slice; set aside 3 slices.
2. 2 Divide and spread Dijon mustard evenly on top butter on 3 bread slices; top with 4 ham slices. Set aside.
3. 3 Divide and spread mayonnaise evenly on top butter on remaining 3 bread slices; top with 2 slices Swiss cheese. Press ham and cheese sides together to make sandwiches.
4. 4 Whisk eggs, flour, water, baking powder, and salt together in a shallow rimmed dish; set aside.
5. 5 Heat remaining 2 tablespoons butter and oil in a large skillet over medium heat. Dip both sides of each sandwich in egg mixture; add to skillet. Cook until browned on both sides, flipping once or twice.

By Sneakyteaky

Ingredients

• ✓ vegetable oil
• beef chuck roast
• salt
• black pepper
• onion
• butter
• flour
• merlot wine
• beef broth
• carrot
• celery
• thyme
• bay leaf

Instructions

1. 1 Generously season beef with salt and pepper.
2. 2 Heat oil in a large Dutch oven over high heat. Cook and stir beef in hot oil until browned on all sides, 10 to 15 minutes. Use a slotted spoon to transfer meat to a plate.
3. 3 Cook and stir onion, butter, and a pinch of salt in drippings in the Dutch oven until onion begins to sweat. Stir in flour; cook and stir until onion starts to soften, 3 to 4 minutes. Pour in wine; bring to a simmer and cook until wine is reduced by half, about 10 minutes.
4. 4 Return beef and any accumulated juices to the Dutch oven. Add broth, carrots, celery, thyme sprigs, and bay leaf; season with salt. Bring to a simmer, cover the pot with a lid, and cook over low heat until meat is almost tender, about 1 hour 30 minutes.
5. 5 Remove the lid and continue cooking at a simmer until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• demi-glace
• mustard
• worcestershire sauce
• tomato paste
• cayenne pepper
• beef tenderloin steak
• kosher salt
• black pepper
• butter
• shallot
• cognac
• brandy
• heavy cream
• chive

Instructions

1. 1 Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
2. 2 Stir together demi-glace, mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
3. 3 Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
4. 4 Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
5. 5 Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

By John Mitzewich