Recipes with vegetable oil
6,898 recipes
Rye Oat Bran Bread
Bread machine rye oat bran bread with molasses, caraway seeds, star anise, and cocoa powder for a dark, earthy loaf packed with fiber and old-world flavor.
Sweet-And-Sour Chicken
Crispy battered chicken deep-fried and tossed with bell peppers, carrots, and lychees in a homemade sweet-and-sour sauce. The real-deal Chinese restaurant version, made from scratch.
Beignets with Butterscotch Sauce
Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.
German Apple Cake
Dense, moist German apple cake loaded with four cups of sliced Pippin apples, cinnamon, and chopped nuts, topped with tangy cream cheese frosting. A fall baking favorite.
Mandarin Sunshine Cake
Mandarin orange sunshine cake made with yellow cake mix and canned oranges replacing the water. Frosted with a pineapple, sour cream, and vanilla pudding whipped topping.
Carolina Apple Cake
Southern Carolina apple cake packed with 3 cups of diced apples and chopped nuts, finished with a warm brown sugar butter sauce poured right over the top. Dense, moist, and deeply comforting.
Schwalbennester (Barvarian Veal)
Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to "swallow's nests."
Yummy Banana Walnut Bread
Banana walnut bread, an easy one-bowl quick bread made with ripe mashed bananas, oil for moisture, and crunchy chopped walnuts. Moist, tender, and ready to slice for breakfast or a snack.
Pineapple Cheese Bread
Pineapple cheese bread is a sweet quick bread with crushed pineapple, mild cheddar cheese, and walnuts. The pineapple juice goes right into the batter for a moist, tropical loaf with a savory cheese streak.
Eggplant with Tomato Tapenade
Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.
Kasha
Kasha with sauteed onions, carrots, celery, and garlic, seasoned with soy sauce and tahini for a nutty, savory vegetarian main dish. Hearty buckwheat groats in 30 minutes.
Dr. Pepper Cherry Marshmallow Cake
Self-icing Dr. Pepper cherry cake: dark cherries, cherry Jello, and marshmallows layered with a Dr. Pepper-spiked cake mix that bakes into its own glossy topping.
Kulikuli (Peanut Balls)
Kulikuli are crispy West African peanut balls made from ground roasted peanuts, onion, and cayenne, deep-fried until golden. A popular Nigerian street snack.
Sloppy Sardines
Sloppy sardines over rice: canned sardines simmered with onions, green pepper, tomato and garlic, served on a bed of fluffy long-grain rice. Pantry-friendly weeknight protein on a budget.
Overnight Coleslaw
Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.
Salt-Rising Bread
Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.
Bread machine rye oat bran bread with molasses, caraway seeds, star anise, and cocoa powder for a dark, earthy loaf packed with fiber and old-world flavor.
Crispy battered chicken deep-fried and tossed with bell peppers, carrots, and lychees in a homemade sweet-and-sour sauce. The real-deal Chinese restaurant version, made from scratch.
Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.
Dense, moist German apple cake loaded with four cups of sliced Pippin apples, cinnamon, and chopped nuts, topped with tangy cream cheese frosting. A fall baking favorite.
Mandarin orange sunshine cake made with yellow cake mix and canned oranges replacing the water. Frosted with a pineapple, sour cream, and vanilla pudding whipped topping.
Southern Carolina apple cake packed with 3 cups of diced apples and chopped nuts, finished with a warm brown sugar butter sauce poured right over the top. Dense, moist, and deeply comforting.
Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to "swallow's nests."
Banana walnut bread, an easy one-bowl quick bread made with ripe mashed bananas, oil for moisture, and crunchy chopped walnuts. Moist, tender, and ready to slice for breakfast or a snack.
Pineapple cheese bread is a sweet quick bread with crushed pineapple, mild cheddar cheese, and walnuts. The pineapple juice goes right into the batter for a moist, tropical loaf with a savory cheese streak.
Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.
Kasha with sauteed onions, carrots, celery, and garlic, seasoned with soy sauce and tahini for a nutty, savory vegetarian main dish. Hearty buckwheat groats in 30 minutes.
Self-icing Dr. Pepper cherry cake: dark cherries, cherry Jello, and marshmallows layered with a Dr. Pepper-spiked cake mix that bakes into its own glossy topping.
Kulikuli are crispy West African peanut balls made from ground roasted peanuts, onion, and cayenne, deep-fried until golden. A popular Nigerian street snack.
Sloppy sardines over rice: canned sardines simmered with onions, green pepper, tomato and garlic, served on a bed of fluffy long-grain rice. Pantry-friendly weeknight protein on a budget.
Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.
Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.
