Type what you have

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
• onion
• spinach
• dill
• all-purpose flour
• feta cheese
• egg
• salt
• pepper
• phyllo dough
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a large saucepan over medium heat. Add onions; slowly cook and stir until softened. Stir in spinach, dill, and flour; cook until most moisture is absorbed, about 10 minutes. Off heat, stir in feta cheese, eggs, salt, and black pepper; set filling aside.
3. 3 Separate 1 phyllo sheet from stack; place on a flat work surface. Evenly brush phyllo sheet with a light coating of butter. Place another phyllo sheet over buttered phyllo sheet; press phyllo sheets together. Cut layered phyllo sheets into long strips about 3-inches wide. (Keep remaining stack phyllo sheets covered with plastic wrap to keep from drying out.)
4. 4 Lay 1 phyllo strip on the work surface with 1 narrow end facing you. Place a heaping tablespoon of filling 1 inch from the narrow end. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up the strip, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat Steps 3 and 4 (buttering, stacking, pressing, cutting, filling, and folding) with remaining phyllo and filling.
5. 5 Place phyllo triangles on a large baking sheet; brush with remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
6. 6 Bake in the preheated oven until phyllo is golden brown and crisp, 45 to 60 minutes.

By MARY KESSLER

Ingredients

• ✓ vegetable oil
• walnut
• white sugar
• cinnamon
• phyllo dough
• margarine
• sugar
• water
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. Spread ground walnut mixture evenly over phyllo. lace remaining phyllo sheets on top of walnut mixture.
3. 3 Melt margarine with oil in small saucepan over low heat or in microwave. Brush over top layer of phyllo. Cut top layers of phyllo into diamond shapes with a sharp knife.
4. 4 Bake in preheated oven on center rack until golden brown, about 30 minutes.
5. 5 While baklava is baking, make the syrup: Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. Bring to a boil, then remove from heat. Let cool slightly.
6. 6 Remove baklava from oven and pour syrup over hot pastry. Cool completely before serving.

By ESHEEN

Ingredients

• ✓ vegetable oil
• spinach
• onion
• feta cheese
• swiss cheese
• parmesan cheese
• egg
• parsley
• cinnamon
• butter
• phyllo dough

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spinach in a steamer on top of 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
3. 3 In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
4. 4 Brush the bottom of a 17x11-inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter. Using a sharp knife, score top layer into diamonds.
5. 5 Bake in preheated oven for 40 minutes, or until golden brown.

By Bea Gassman

Ingredients

• ✓ vegetable oil
• penne pasta
• lemon juice
• basil
• black pepper
• garlic salt
• tomato
• green bell pepper
• onion
• cucumber
• black olive

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
2. 2 In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
3. 3 In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

By Sara Hardy

Ingredients

• ✓ vegetable oil
• potato
• water
• lemon juice
• olive oil
• oregano
• salt
• black pepper
• garlic
• parsley

Instructions

1. 1 Preheat oven to 475 degrees F (245 degrees C).
2. 2 Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18-inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.
3. 3 Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

By aprilcdavenport

Ingredients

• ✓ vegetable oil
• red bell pepper
• green bell pepper
• cucumber
• tomato
• red onion
• black olive
• feta cheese
• white wine vinegar
• salt

Instructions

1. 1 In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.
2. 2 Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.

By SKEHLER

Ingredients

• ✓ vegetable oil
• chickpea
• onion
• garlic
• cilantro
• parsley
• cumin
• turmeric
• baking powder
• bread crumb
• salt
• black pepper

Instructions

1. 1 Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
2. 2 Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

By JeanieMomof3

Ingredients

• ✓ vegetable oil
• white bread
• milk
• garlic
• onion
• mint
• salt
• black pepper
• ground beef
• ground lamb
• egg
• all-purpose flour

Instructions

1. 1 Moisten the bread pieces with the milk in a large bowl, and set aside.
2. 2 Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped.
3. 3 Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
4. 4 Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter.
5. 5 Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
6. 6 Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes.
7. 7 Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs.

By Shandeen Gemanis

Ingredients

• ✓ vegetable oil
• lentil
• onion
• garlic
• celery
• carrot
• potato
• tomato
• parsley
• red wine vinegar
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
2. 2 Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
3. 3 Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

By Constantina

Ingredients

• ✓ vegetable oil
• ground beef
• onion
• raisin
• flat leaf parsley
• cayenne pepper
• cinnamon
• coriander
• nutmeg
• white sugar
• salt
• pepper
• skewer

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
3. 3 Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

By Marlies Monika

Ingredients

• ✓ vegetable oil
• active dry yeast
• water
• milk
• white sugar
• salt
• all-purpose flour
• egg
• butter
• honey
• water
• cinnamon

Instructions

1. 1 Sprinkle yeast over 1 cup warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Mix together warm milk, sugar, and salt in a large bowl until sugar and salt are dissolved. Pour in yeast mixture and stir to combine.
3. 3 Beat in flour, eggs, and butter until mixture forms a smooth, soft dough. Cover the bowl and let rise at room temperature until doubled in volume, about 30 minutes. Stir dough well, cover, and let rise again for 30 more minutes.
4. 4 Meanwhile, mix together honey and 1/2 cup water in a small saucepan; bring to a boil over medium-high heat. Turn off the heat and allow honey syrup to cool.
5. 5 Heat 2 inches oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Place a large serving or soup spoon in a glass of water near dough. Scoop up about 2 tablespoons dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough.
7. 7 Drop dough balls into hot oil in batches, wetting the spoon each time you make a dough ball. Fry in hot oil until golden brown on the bottom, then roll them over to cook the other side, 2 to 3 minutes per batch. Gently set loukoumades aside to drain on a paper towel-lined plate.
8. 8 Place loukoumades on a baking sheet. Drizzle with honey syrup and sprinkle with cinnamon. Serve warm.

By JOANNA

Ingredients

• ✓ vegetable oil
• feta cheese
• parsley
• kalamata olive
• tomato
• cucumber
• red onion
• broccoli
• black pepper
• salt
• dill
• mint
• garlic
• olive oil
• lemon
• greek yogurt
• sour cream
• cucumber
• couscous
• water
• lemon
• chicken breast
• coriander
• cardamom
• onion powder
• garlic powder
• oregano
• salt
• black pepper
• rosemary

Instructions

1. 1 Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
2. 2 While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
3. 3 Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
4. 4 Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

By Kim

Ingredients

• ✓ vegetable oil
• tomato
• zucchini
• green onion
• kosher salt
• sugar
• black pepper
• oregano
• cayenne pepper
• parsley
• mint
• basil
• feta cheese
• all-purpose flour
• baking powder

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine. Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
3. 3 Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached. Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
4. 4 Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
5. 5 Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side.
6. 6 Flip once more and fry for an additional 30 seconds, if desired.
7. 7 Serve warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• black pepper
• salt
• mustard
• honey
• rice vinegar
• olive oil
• rack of lamb
• honey
• dijon mustard
• parmesan cheese
• cayenne pepper
• black pepper
• salt
• bread crumb
• olive oil
• garlic
• mint

Instructions

1. 1 For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set aside.
2. 2 Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.
3. 3 Combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until coarsely chopped. Transfer mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.
4. 4 Combine Dijon mustard and honey in a small bowl and set aside.
5. 5 Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.
6. 6 Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. Roast in the preheated oven until browned on top and medium-rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C).
7. 7 Make the vinaigrette: Combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.
8. 8 Just before serving, drizzle the vinaigrette evenly over the lamb.

By John Mitzewich

Ingredients

• ✓ vegetable oil
• lemon zest
• lemon juice
• milk
• black pepper
• salt
• all-purpose flour
• butter
• ground lamb
• black pepper
• salt
• garlic
• dill
• onion
• parsley
• mint
• bread crumb
• egg
• milk

Instructions

1. 1 Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
2. 2 Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
3. 3 Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
4. 4 Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

By Kerri

Ingredients

• ✓ vegetable oil
• all-purpose flour

Instructions

1. 1 Pour the vegetable oil into a microwave-safe glass bowl. Whisk in the flour until no lumps remain.
2. 2 Cook in the microwave at 70% power for 6 minutes. This will create white roux. If you would like a darker roux, carefully stir, and return to the microwave. Cook at 70% power 2 to 3 minutes at a time until the desired color has been achieved.

By flatscat

Ingredients

• ✓ vegetable oil
• flour tortilla

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1/2 inch of oil in a heavy 10-inch skillet over medium heat until 360 degrees F (182 degrees C), about 8 minutes.
3. 3 Lower tortilla triangles carefully into the hot oil in batches; fry, turning frequently, until golden brown, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining tortilla triangles.

By Carole

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• chicken wing
• hot sauce
• barbecue sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly brush with 1 teaspoon oil.
2. 2 Place wings in a single layer on the prepared pan, skin-sides up, with a little space between each wing. Brush tops of wings with ⅓ cup oil. Brush hot sauce over oil.
3. 3 Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 ½ to 1 ¾ hours. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C).
4. 4 Remove wings from baking sheet; wipe baking sheet with paper towels. Return wings to baking sheet; spread barbecue sauce on tops of wings.
5. 5 Bake in the oven for 5 minutes. Spread barbecue sauce over wings; bake 5 minutes more.

By sooz_stuff

Ingredients

• ✓ vegetable oil
• egg roll wrapper

Instructions

1. 1 Gather the ingredients.
2. 2 Cut egg roll wrappers into 1-inch strips.
3. 3 Heat a wok over medium heat until very hot. Pour oil into the hot wok and heat until shimmering. To test the heat, lower the tip of a wooden chopstick into the oil; if it bubbles vigorously, the oil is ready.
4. 4 Gently place 2 to 3 strips into hot oil; cook until beginning to brown on one side, 30 seconds to 1 minute. Gently flip and cook until crisp and golden brown all over, 30 seconds to 1 minute more.
5. 5 Use a slotted spoon to transfer fried strips to a paper towel-lined plate. Repeat to fry remaining strips.

By OdaMae

Ingredients

• ✓ vegetable oil
• corn tortilla
• canning jar

Instructions

1. 1 Heat oil in a large, heavy saucepan for about 7 minutes. Ensure oil is hot enough by sticking the end of a wooden spoon into the oil; bubbles should form around the wood start to float up.
2. 2 Place 1 tortilla on a slotted spoon and bottom of 1 jar on top of tortilla; lower into the hot oil. Carefully remove spoon, making sure not to tear the tortilla. Mold tortilla around the bottom of the jar using the spoon; cook for about 1 minute.
3. 3 Remove the jar and tortilla bowl from oil using tongs, tilting the tortilla bowl so excess oil goes back into the saucepan. Lay bowl on a paper towel-lined plate to drain and cool. Repeat with remaining tortillas and jars.

By Jeanette

Ingredients

• ✓ vegetable oil
• steak spice seasoning mix
• beef top sirloin steak

Instructions

1. 1 Put oil and steak spice on a large enough platter to accommodate steaks; coat steak well with oil and spices. Cover the platter; marinate in the refrigerator 1 to 2 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook steaks on the preheated grill to desired doneness.

By Barb

Ingredients

• ✓ vegetable oil
• flour tortilla
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brush oil on both sides of tortillas.
3. 3 Invert ramekin on a work surface. Center tortilla over bottom of the ramekin; gently shape tortilla down around sides.
4. 4 Place a double layer of aluminum foil over tortilla and press to form a bowl around the ramekin.
5. 5 Place right-side-up on a baking sheet. Leave about 1/2-inch of tortilla exposed above foil, so it gets browned and crispy when baked. Repeat this step with second tortilla.
6. 6 Bake in the preheated oven for 5 minutes. Use tongs to remove the ramekins from shells. Continue baking shells until lightly browned, about 5 more minutes.
7. 7 Carefully remove foil from around shells. Flatten foil sheets and invert shells on them. Bring foil up just around bottom of shells to protect top edge.
8. 8 Bake shells until browned and crispy, 8 to 10 minutes. Invert shells and continue baking until crisp, 3 to 5 minutes. Watch them carefully, so they don't burn.
9. 9 Transfer basket burritos to a rack to cool completely.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ vegetable oil
• ranch dressing mix
• saltine cracker

Instructions

1. 1 Place oil and ranch dressing mix into a 2-gallon resealable plastic bag; seal the bag and shake until well combined. Add crackers and shake until crackers are evenly coated.
2. 2 Set crackers aside to absorb coating, about 3 hours, shaking the bag every 30 minutes. Enjoy as a snack or with a dip.

By Audrey

Ingredients

• ✓ vegetable oil
• popcorn kernel
• white sugar

Instructions

1. 1 Gather this ingredients.
2. 2 Heat vegetable oil in a large pot over medium heat. Stir in popcorn kernels and sugar.
3. 3 Cover and shake the pot constantly to prevent sugar from burning. When popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and shake for a few minutes until popping stops.
4. 4 Pour popcorn into a large bowl and allow to cool, stirring occasionally to break up large clumps.
5. 5 Serve and enjoy!

By Sue Cohagen Myers

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
• apple cider vinegar
• honey
• garlic

Instructions

1. 1 In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

By Dawn V.

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
• ketchup
• sugar

Instructions

1. 1 Beat ketchup, vegetable oil, and sugar together in the bowl of a stand mixer on low speed until creamy, 30 to 45 seconds.

By Renee B

Ingredients

• ✓ vegetable oil
• butter
• dill weed

Instructions

1. 1 Place butter, oil, and dill in a mixing bowl. Beat until well blended. Store covered in the refrigerator.

By Holly