tablespoon vegetable

Heat 1 tablespoon vegetable oil in a heavy nonstick skillet.

Brush border of dough with 2 tablespoons vegetable oil.

Heat a frying pan with 1 tbsp vegetable oil.

Set a large, heavy sauté pan over medium-high heat and add 1 tablespoon vegetable oil.

Saute half the leeks in 2 tablespoons vegetable oil over medium heat until softened, about 7 minutes.

Add 2 tablespoons vegetable oil to coat bottom.

Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms.

In a large nonstick skillet over medium heat, heat 2-1/2 tablespoons vegetable oil.

Combine brown sugar, 1 tbsp vegetable shortening, and cinnamon.

Place a Dutch oven over high heat, and add olive oil and 2 tablespoons vegetable oil.

Add the milk, quarter-cup sugar, salt, egg and three tablespoons vegetable oil and mix.

Saute in a frying pan over medium-low heat in the remaining 1 tablespoon vegetable oil.

In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt.

Combine ginger root, garlic, chili pepper, sesame oil and two tablespoons vegetable oil in a large bowl.

In a large saucepan over medium-low heat, saute the mixture in 1 tablespoon vegetable oil until vegetables begin to soften.

Return pan and bacon fat to medium-low heat, and add 2 tablespoons vegetable oil, the carrot and potato.

Breakfast Home Fries 6 large potatoes, washed but not peeled 2 medium onions 3 tablespoons vegetable oil Salt and pepper to taste.

For the eggplant: 6 tablespoons vegetable oil 4 medium Japanese eggplants, halved lengthwise Toasted sesame seeds.

Heat 1 tablespoon vegetable oil in a large nonstick skillet set over medium heat and add as many dumplings as fit in a single layer.

Toss the endive, pears and beets separately with 2 tablespoons vegetable oil and half a teaspoon salt and transfer to a small roasting pan.

Niall's Roasted Potatoes 8 baking potatoes, peeled and cut into thirds 1/2 cup flour 3 tablespoons vegetable oil Kosher salt to taste.

Oven-Roasted French Fries 4 baking potatoes, skins on, cut into thick wedges 2 tablespoons vegetable oil 1 teaspoon kosher salt 2 teaspoons paprika.

Roasted Chickens 4 broiler-size chickens (about 2 1/2 pounds each), trussed 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper to taste.

Syrian White Rice 6 tablespoons vegetable oil 1 cup chopped yellow onions 1 1/4 teaspoons kosher salt 2 cups long-grain rice 3 tablespoons pine nuts.

Shrimp-Mousse Skewers 10 ounces shrimp, shelled and deveined 3/4teaspoon kosher salt 1 teaspoon sugar 2 pinches black pepper 2 tablespoons vegetable oil.