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#MazolaMoments

Every homemade meal has a story. At Mazola, we believe that the special moments behind each dish are just as important as the ingredients in them. We have created #mazolamoments for cooking & baking enthusiasts, these moments are created by real people that celebrate their favourite recipes, holidays & traditions.

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Linzer Cookies

With Mazola® Vegetable Oil

Recipe created by @mydigitalkitchen

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SERVING SIZE

24 Cookies

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TOTAL TIME

2 Hours 32 Minutes

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SKILL LEVEL

Beginner

Ingredients:

  • ¾ cup room temperature vegan butter
  • 3 Tbsp Mazola vegetable oil
  • ½ cup monk fruit sugar
  • 1 tsp vanilla extract
  • 2 egg yolks
  • Zest of one lemon
  • 2 cups whole wheat flour
  • 1 cup blanched almond meal
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt

Filling

  • ½ cup cranberry orange jam (or any jam of choice)
  • ½ cup marmalade

Optional topping

  • ⅓ cup monk fruit powdered sugar

Instructions:

  1. In a large bowl, use a stand or hand mixer and cream the vegan butter, vegetable oil, sugar and vanilla until fluffy. Fold in egg yolks and lemon zest until incorporated, but don’t over mix.
  2. Sift in flour, almond meal, cinnamon and salt into the butter mixture. Switch to a spatula and mix the batter until a dough forms. Divide the dough into quarters (into 4), and wrap them individually with plastic wrap. Refrigerate for 2 hours or overnight.
  3. Preheat the oven to 350°F and line two baking sheets with parchment paper. Remove one piece of dough from the refrigerator at a time. Place the dough between two sheets of parchment paper and roll it out to ¼ inch thickness. Use a 3-inch cookie cutter or holiday shaped cookie cutters. Don’t cut them too thin, otherwise they might burn.
  4. Place the shaped cookies on the lined baking sheet. Cut out a top for each cookie, using a smaller cookie cutter or even the base of an icing tip to cut out the center so the jam will be exposed. Repeat with the remaining cookie cutouts. If the dough gets too soft, place it in the freezer for about 5 minutes to firm up again. A firm dough ensures that the cookie shapes hold up well.
  5. Bake the cookies for 12 minutes, then transfer to a cooling rack until cooled. Once cooled, spread the bottom half of each cookie, alternating between the cranberry orange jam and marmalade, leaving a thin border around each cookie. The jam ensures that the cookies stick together. Place the top of each cookie with the middle cut out on its corresponding bottom half. Return to the cooling rack so that the cookies seal completely. Top with monk fruit powdered sugar if using.

Recipe created by @mydigitalkitchen

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Enchiladas with Pasilla Sauce

With Mazola® Canola Oil

Recipe created by @veganartisan

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SERVING SIZE

4 Servings

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TOTAL TIME

45 minutes

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SKILL LEVEL

Intermediate

Ingredients:

Sunflower Seed Crema:

  • ½ cup of sunflower seeds, soaked overnight
  • 1 ¼ cup of water
  • ¼ teaspoon of citric acid
  • ¼ teaspoon of salt

Potato Filling:

  • 4 potatoes
  • ½ of 1 white onion, sliced
  • 1 tablespoon epazote
  • 1 to 2 tablespoons of MazolaCanola Oil
  • Salt to taste

Pasilla Sauce:

  • 7 pasilla peppers (deseeded), cut into pieces
  • 1 clove of garlic
  • 3 tablespoons of Mazola Canola Oil
  • ½ of a white onion, chopped
  • 6 tomatillos
  • 2 cups of water
  • ½ cup of sunflower seed crema
  • Salt to taste

Enchiladas:

  • Corn tortillas
  • Mazola Canola Oil
  • Potato filling
  • Pasilla sauce
  • Sunflower seed crema
  • Marigold flowers for plating

Instructions:

Sunflower Crema:

  1. Soak the sunflower seeds overnight OR bring them to a boil for 15 minutes. Rinse with water and set aside.
  2. Blend the sunflower seeds with water and citric acid in a high-speed blender until smooth.
  3. Add salt to taste

Potato Filling:

  1. Peel the potatoes, then add them to a large pot of salted, boiling water.
  2. Reduce the heat and simmer until the potatoes are tender. Drain the potatoes, and mash them with a potato masher. Set aside.
  3. In a large pan over high heat, add Mazola Canola Oil, onion and a dash of salt, and sauteé the onions until golden brown.
  4. Add the mashed potatoes, then the epazote leaves. Drizzle 1 tablespoon of Mazola Canola Oil and stir frequently.
  5. Add salt to taste.

Pasilla Sauce:

  1. Peel the tomatillos, wash them and set them aside.
  2. In a large pan over medium heat, toast the pasilla peppers for about 30 seconds on each side, do not burn them. Set aside and let them rest for 5 minutes in a pot filled with hot water.
  3. Heat 3 tablespoons of Mazola Canola Oil in a medium saucepan, add the chopped onion, tomatillos in halves and garlic, and a dash of salt, stirring occasionally until you see golden brown spots and the colour of the tomatillos changed from vibrant green to a pale green.
  4. Set aside and let the mixture cool down.
  5. Blend the tomatillo mix with the pasilla peppers and water.
  6. Bring them to the saucepan over medium heat and cook for about 7- 9 minutes, stirring frequently. Add the sunflower seed crema and salt to taste.

Enchiladas:

  1. Lightly brown each tortilla with Mazola Canola Oil, and set it aside on a plate.
  2. Take each tortilla, fold it and fill them with the mashed potato mix, pour over the hot pasilla sauce and finish with a drizzle of sunflower seed crema and fresh white onion.
  3. Add a few petals of yellow marigold for a festive garnish!

Recipe created by @veganartisan

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Kachori

With Mazola® Corn Oil

Recipe created by @kaur.mama.moments

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SERVING SIZE

8 Pieces

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TOTAL TIME

TBD

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SKILL LEVEL

Intermediate

Ingredients:

Dough:

  • 1L Mazola Corn Oil for deep frying
  • 2 cup all purpose flour
  • 1 tbsp semolina / suji
  • ½ tsp salt
  • 3 tbsp ghee
  • ¾ cup water

Stuffing:

  • 2 tsp Mazola Corn Oil
  • 1 tsp cumin / jeera
  • 1 tsp coriander seeds (crushed)
  • 2 green chilli (finely chopped)
  • ½ tsp ginger paste
  • ¼ tsp turmeric / haldi
  • pinch of hing
  • ½ tsp kashmiri red chilli powder
  • ½ tsp garam masala
  • 2 potato (mashed)
  • ½ tsp aamchur / dry mango powder
  • ½ tsp salt

Instructions:

1. Prepare the Kachori dough. Combine the dry ingredients in a bowl, add ghee and mix. Add water and knead into a soft dough, adding extra water if needed. Rest for 20 minutes.

2. Prepare the stuffing by heating 2 tsp Mazola Corn Oil, 1 tsp cumin and 1 tsp coriander seeds and saute until aromatic.

3. Add 2 green chilli, ½ tsp ginger paste and saute for 30 seconds.

4. Keeping the heat low, add rest of the spices and saute.

5. Add 2 mashed potatoes, ½ tsp salt and mix well.

6. Potato stuffing for Kachori is ready. Set aside.

7. Pinch a small lemon sized ball of the dough and flatten it.

8. Scoop 2 tsp of prepared stuffing and place in the centre of the dough.

9. Pinch the edges together to form a bundle.

10. Close the top by pressing and flattening the edges together.

11. Gently press the edges and shape to flatten into 4 inch size.

12. Fill a pot with 1L Mazola Corn Oil and heat on medium. When Mazola Corn Oil is medium hot, add prepared Kachori and fry until golden brown.

13. Serve Kachori as it is or with your favourite sauce

Recipe created by @kaur.mama.moments

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Traditional Honey Cake

With Mazola® Vegetable Oil

Recipe created by @jessicawaks

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SERVING SIZE

12-16

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TOTAL TIME

1 hour 20 minutes

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SKILL LEVEL

TBD

Ingredients:

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • ½ tsp salt
  • 1 tsp allspice
  •  1 cup white sugar
  • 3 eggs
  •  1 cup Mazola Vegetable Oil + more for greasing
  •  1 and ½ cups honey
  • 1 tsp vanilla extract
  • ½ cup coffee, cooled
  • ½ cup orange juice
  • Optional: powdered sugar and ¼ cup toasted almond slivers

Instructions:

  1. Preheat oven to 325 degrees.
  2. Grease a 10-inch (12 cup) tube pan or bundt pan and sift with flour, turn it over and tap off excess.
  3. In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon and allspice.
  4. In an electric mixer fitted with the paddle attachment, beat eggs and sugar on high speed until pale. Add oil, honey, orange juice, coffee and vanilla and mix well.
  5. Add dry ingredients to the mixer gradually until just combined.
  6. Pour batter into prepared pan.
  7. Bake for approx 60 minutes until a cake tester inserted comes out clean.
  8. Cool cake in pan for 15 minutes before inverting onto a wire rack.
  9. Let come to room temp before serving.
  10. Optional: sprinkle almond slivers on top and sift icing sugar before serving.

Recipe created by @jessicawaks

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Aloo Tikki

With Mazola® Corn Oil

Recipe created by @raisingaura

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SERVING SIZE

5-6 Roundels

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TOTAL TIME

TBD

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SKILL LEVEL

TBD

Ingredients:

Aloo Tikki:

  • 3 medium size potatoes
  • ½ cup finely diced red onion
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 ½ teaspoon red paprika
  • 1 ½ teaspoon very finely chopped ginger
  • 3 tablespoons finely chopped cilantro
  • 1 ½ teaspoon salt
  • 2 tablespoons Mazola Corn Oil
  • Chilli flakes (optional)
  • 2 cups Italian bread crumbs

CILANTRO & MINT CHUTNEY:

  • 2 cups cilantro
  • 1 cup mint leaves 
  • 4 garlic cloves 
  • 2 teaspoons cumin seeds
  • 2 jalapeños 
  • 1 juiced lemon
  • ½ cup water 
  • 2 teaspoon salt
  • 1 teaspoon white sugar 

Instructions:

Directions for the Aloo Tikki:

First

  1. Wash and peel the potatoes.
  2. Add them to a pot of boiling water and boil until soft.
  3. Drain them completely and allow them to cool.

Mixture Prep

  1. To a mixing bowl, add the boiled potatoes, ground spices, diced onion, crushed coriander seeds, salt, finely chopped ginger and chopped cilantro
  2. Mash the potatoes, mix and combine everything until you get a stiff mixture
  3. Shape the tikkis into a round ball then flatten to create roundels 
  4. When done, divide the mixture into 12 equal portions
  5. Shape each portion into a 1 inch thick roundel
  6. Dip the tikkis in Italian bread crumbs until fully covered 
  7. Heat a cast iron griddle and brush the surface with 2 tablespoons of Mazola Corn Oil
  8. Place about 5 to 6 shaped roundels on the griddle and fry on medium flame until golden brown on both sides
  9. Remove from heat and top with cilantro sauce

Directions for the Cilantro Mint Chutney:

Blend everything together in a blender or food processor until smooth and enjoy! Refrigerate in an airtight container for up to 5 days.

Recipe created by @raisingaura

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Caribbean One Pot Chicken and Rice with Black Beans

With Mazola® Canola Oil

Created By @jamroxkitchen

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SERVING SIZE

4 Servings

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TOTAL TIME

1 Hour

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SKILL LEVEL

Beginner

Ingredients:

  • 2 tbsp. Mazola Canola Oil
  • 3 green onion chopped
  • 1/4 cup chopped red & green peppers
  • 3 cloves garlic minced
  • 3 sprigs thyme
  • 5 pimento seeds crushed
  • 1/4 tsp curry powder
  • salt and pepper to taste
  • 1/2 cup canned black beans rinsed
  • 1/4 cup carrots diced
  • 2 cups washed long grain rice
  • 2 cups vegetable or chicken broth (use ¼ cup more broth if you like your rice softer, more wet)
  • 1/2 cup coconut milk
  • 1 scotch bonnet pepper (optional)

FOR THE CHICKEN MARINADE:

  • 3 chicken quarters (3 legs 3 thighs bone in)
  • 1/2 tsp sazon/all-purpose seasoning
  • 1 tsp chicken seasoning
  • 1 tbsp. wet jerk marinade
  • 1/4 tsp browning (optional)
  • 1/2 tsp curry powder

Instructions:

  1. Season chicken with marinade ingredients – coat evenly and let it sit for 4 hrs. up to overnight in the fridge.
  2. In a non-stick pan, heat 2 tablespoons of Mazola Canola Oil over medium high heat. Sear chicken in the oil for 3 to 4 to minutes on each side until golden brown.
  3. After searing, leave about 1 tsp of oil then deglaze the pan with 2 to 3 tbsps. of broth. Move the chicken to one side of the pan and turn heat to med low. Add black beans, onions, garlic, carrot, peppers, thyme, curry powder, a pinch of salt and pepper to taste plus scotch bonnet pepper (if using).
  4. Sauté until fragrant then add rice, broth and coconut milk. Mix to combine then simmer on low for 30 mins. After 30 mins, turn off the stove and let it sit for another 10 minutes for the rice to finish steaming through. Enjoy!

Created By @jamroxkitchen

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Fried Plantain Chips with Spicy Tamarind Sauce

With Mazola® Corn Oil

Created By Bianca Osbourne

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SERVING SIZE

3 PEOPLE

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TOTAL TIME

1 HOUR

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SKILL LEVEL

BEGINNER

Ingredients:

Plantain Chips:

  • 1 L Mazola Corn Oil, for deep-frying
  • 2 green plantains, peeled and sliced 1/8-inch thick
  • 1 tsp cloves
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt

Spicy Tamarind Sauce:

  • 3 ½ cups water
  • 14-16 ounces seedless tamarind pulp (see Tips), broken into 1-inch chunks
  • ½ cup lime juice
  • 1 ¼ cups packed light or dark brown sugar
  • ⅔ cup Caribbean Pepper Sauce

Instructions:

FOR THE PLANTAIN CHIPS:

  1. In a bowl combine the salt, cloves, paprika and garlic powder; set aside.
  2. Heat Mazola Corn Oil in a deep fryer to 375 degrees F.
  3. Deep fry the plantain slices, about a dozen at a time, until golden brown on both sides, 3 to 4 minutes.
  4. Drain in a large bowl lined with paper towels, and season with spice blend while still warm.

FOR THE SPICY TAMARIND SAUCE:

  1. Combine water and tamarind pulp in a large saucepan. Bring to a lively simmer over high heat, reduce heat to maintain a simmer and cook, pressing on the pulp against the side of the pan, for 3 minutes. Let stand, covered, for 15 minutes.
  2. Pass the tamarind mixture through a fine-mesh sieve in batches, stirring and firmly pressing on the solids, into a large bowl. Periodically scrape off the thick liquid clinging to the bottom of the sieve. You should get 2 1/2 to 3 cups. (Take your time with this process for the best results; it can take up to 10 minutes.) Whisk in lime juice, brown sugar and pepper sauce.

Created By Bianca Osbourne

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Montreal Smoked Meat Poutine with Caramelized Onions in Maple Syrup

With Mazola® Corn Oil

Created By @Guide_de_survie_pour_mono

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SERVING SIZE

4 SERVINGS

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TOTAL TIME

1 HOUR

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SKILL LEVEL

BEGINNER

Ingredients:

  • 8 white potatoes
  • 1 red onion
  • 1 knob of butter
  • 2 tablespoons of maple syrup
  • 1650ml Mazola Corn Oil
  • 250g Montreal smoked meat
  • 1 pickle
  • 2 green onions
  • 500g cheese curds
  • 398ml poutine sauce
  • Salt and pepper

Instructions:

  1. Cut 8 white potatoes into a French fry shape and soak them in a bowl of water for at least 10 minutes to remove excess starch.
  2. Meanwhile, chop the red onion, pickle and green onions to prepare your garnish.
  3. Rinse the potatoes and boil them for 3 minutes in a pot with cold water.
  4. In a hot skillet with a knob of butter, caramelize the red onion with 2 tablespoons of maple syrup.
  5. In a pot, heat about a bottle and a half of Mazola Corn Oil to between 350-375°F. Test to see if the Mazola Corn Oil is hot enough by dropping in a single French fry.
  6. Once the Mazola Corn Oil is ready, drain the raw French fries very well, pat dry and put them in the pot until they turn golden (approximately 3 minutes).
  7. When the fries are ready, take them out, salt them and let them rest on a paper towel for 30 minutes, then put them back in the hot Mazola Corn Oil until they become crispy.
  8. Heat the smoked meat and the poutine sauce as indicated on the package then cut the smoked meat into pieces.
  9. In a dish, add the French fries, garnish cheese curds, smoked meat, gravy and the rest of the ingredients and enjoy!

Created By @Guide_de_survie_pour_mono

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Pan-Fried Jamaican Honey Jerk Salmon

With Mazola® Corn Oil

Created By Taneisha Morris

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SERVING SIZE

3 PEOPLE

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TOTAL TIME

20 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 3 Salmon Fillets, skin-on
  • 1 tbsp Wet Jerk Marinade, mild
  • 4-5 Thyme Sprigs
  • 4 Cloves Garlic, crushed
  • Salt & Pepper, to taste
  • ¼ cup Mazola Corn Oil
  • ¼ cup Honey
  • 3 tsp Wet Jerk Marinade, mild
  • 2 tbsp Hot Water

Instructions:

  1. Season the flesh side of each salmon fillet with salt and pepper to taste, then add jerk marinade evenly over each fillet.
  2. Heat Mazola Corn Oil in a large cast iron or non-stick skillet over medium-high heat. When oil is hot, add thyme sprigs, garlic and fry salmon fillets skin side down. Fry salmon on the first side completely undisturbed for about 6-7 minutes or until they release easily from the pan. With a long wide spatula carefully flip the fillets, when done, remove and set aside.
  3. Lower heat to medium, and leave 1 tsp of oil in the skillet, discarding the remainder. Add honey, jerk marinade, hot water and stir until combined and thickened. Then, add salmon fillets back to the skillet and spoon the sauce over until thoroughly coated. Serve hot and enjoy!

Created By Taneisha Morris

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Savoury Rice Dumplings

With Mazola® Canola Oil

Created By @yvrhomecook

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SERVING SIZE

20 DUMPLINGS

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TOTAL TIME

4 HOURS

Skill Level Icon

SKILL LEVEL

Expert

Ingredients:

RICE:

  • 3 tbsp Mazola Canola Oil
  • 1 kg glutinous rice, soaked for 5 hours & set aside
  • 3 tbsp soy sauce
  • 1 tsp 5 spice powder
  • 1.5 cups pork stock (from cooking the pork)

PORK:

  • 2 tbsp Mazola Canola Oil
  • 3 pcs ginger
  • 8 cloves garlic, pounded
  • 1/4 cup shallots
  • 1.5 lbs pork belly, cut into 1-inch pc
  • 10 pc medium dried shiitake mushroom, cut in half & soaked in 2 cups of water for at least an hour & drained; save liquid for later
  • 1 star anise
  • 1 bay leaf
  • 1/4 pc of a dried tangerine peel
  • 1/8 cup white sugar
  • 1/2 tsp 5 spice powder
  • 1/2 tsp chicken powder
  • 1/2 tsp white pepper
  • 1/2 tsp ground cinnamon
  • 1/4 cup Chinese rice wine
  • 1/4 cup oyster sauce
  • 1/8 cup soy sauce
  • 2.5 cups water
  • 1 cup peeled chestnuts
  • 1/2 cup dried shrimp soaked in 2 cups water for at least 2 hours & drained; save 1 cup of liquid for later

WRAPPING THE DUMPLINGS:

  • 40 pcs dried or fresh bamboo leaves, follow package instructions on how to prepare it before wrapping the filling
  • kitchen twine, cut to 20 strings, long enough to wrap each dumpling

Instructions:

COOK PORK FILLING:

  1. In a medium high heat wok, add 2 tbsps of Mazola Canola Oil and sauté ginger, garlic, and shallots until translucent.
  2. Add pork and sauté until pork is browned, around 5-6 minutes. Add the mushrooms and cook for another 3-4 minutes.
  3. To the wok, add the star anise, bay leaf and tangerine peel. Add the seasonings above, and the reserved mushroom and shrimp soaking water. Lastly, add water. Bring to a boil, then lower the heat to simmer. Cover pot with lid and cook until pork is tender, around 40-50 minutes.
  4. Once pork is tender, remove it and the mushrooms and set aside. Add chestnuts and soaked & drained shrimp, and cook for another 10 minutes.
  5. Remove from the pot and set aside. Set aside 1.5 cups of the pork stock and set this aside for the rice.

SAUTE RICE:

  1. In a medium-high wok, add 3 tbsp of Mazola Canola Oil. Once heated, add soaked & drained rice and sauté for about 3-4 minutes.
  2. Add Chinese five spice powder, soy sauce, and pork sauce and mix until thoroughly mixed together, around 4-5 minutes. Set aside.

ASSEMBLE & COOK DUMPLINGS:

  1. Fold 2 bamboo leaves together into an upside-down pyramid. Put a tablespoon of rice inside and push down to the tip of the cone, then top with a piece of pork, a mushroom, a few shrimp, and 1-2 chestnuts. Top with more rice and push down with a spoon.
  2. Fold leaves over to seal the dumpling. Don’t worry about the shape as long as the filling is secured by the wrap. Tie string tightly around the leaves.
  3. Bring water to a boil in a large stock pot and add the steamer portion on top. Put in the dumplings on the steamer pot, and close the lid. Cook over medium heat for 1½ hours. Remove from the pot and cool. Serve with tomato ketchup or hot sauce.

Created By @yvrhomecook

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Jalebi

With Mazola® Corn Oil

Recipe created by @flourandspiceblog

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SERVING SIZE

SERVES 8

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TOTAL TIME

30 MINUTES

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SKILL LEVEL

INTERMEDIATE

Ingredients:

SHEERA/SYRUP:

  • 2 cups sugar
  • 1.5 cups water
  • 4-5 cardamom pods, lightly bruised
  • A few strands of saffron
  • A few drops of lemon juice

JALEBI BUTTER:

  • 1 cup flour
  • 1 tsp Fleischmann’s Baking Powder
  • A tiny pinch each of salt and baking soda
  • 1 tbsp of Fleischmann’s Cornstarch (or rice flour, preferred for extra crunch)
  • ¼ cup plain yogurt
  • ½ cup water
  • 1 tbsp melted ghee 
  • Food colouring

FOR FRYING:

  • Mazola Corn Oil
  • 2 tbsp of Ghee

Instructions:

SHEERA:

  1. Combine the sheera ingredients in a saucepan, bring to a boil and simmer till the sugar is dissolved and the syrup falls with the consistency of oil (not water).
  2. Let cool to a slightly warm temp before making the jalebi (hot syrup= soggy jalebi)

JALEBI BATTER:

  1. Whisk together all the ingredients to make a smooth pourable batter and transfer to a squeeze bottle (i trimmed the tip of mine) or a Ziploc bag or piping bag.
  2. When the oil + ghee get that beautiful shimmer and it’s hot then start piping your jalebi into the oil, fry for 1.5-2 minutes on each side. The jalebi will feel crispy and airy.
  3. Immediately dunk it in the syrup for 8-10 seconds and remove, if you leave it too long then it will become soggy.

Recipe created by @flourandspiceblog

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Makloubeh One-Pot Chicken & Rice

With Mazola® Canola Oil

Recipe created by @makedelicioushappen

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SERVING SIZE

6 Servings

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TOTAL TIME

1 Hour 45 Minutes

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SKILL LEVEL

INTERMEDIATE

Ingredients:

BAKED VEGETABLES:

  • 2 eggplants, sliced 
  • 3-4 potatoes, peeled & sliced 
  • 2 carrots, sliced 
  • 1/3 cup Mazola Canola Oil 

CHICKEN:

  • 5-6 chicken quarters 
  • 1 onion, quartered 
  • 2 bay leaves 
  • 2 tsp whole peppercorns 
  • 1 tsp whole allspice 
  • 1 cinnamon stick 

CHICKEN RUB & BOIL:

  • 1 tbsp paprika 
  • ½ tsp turmeric 
  • 1 tsp 7 spice 
  • 1 tsp allspice 
  • ½ tsp cinnamon 
  • ½ tsp ground cloves 
  • 1 tsp black pepper 
  • 1 tsp salt 
  • 2-3 tbsp Mazola Canola Oil 

SPICED RICE:

  • 3 cups basmati rice, washed & rinsed clear 
  • 3 tbsp Mazola Canola Oil 
  • 1.5 tsp turmeric 
  • 1.5 tsp 7 spice 
  • 1 tsp allspice 
  • 1 tsp cinnamon 
  • ½ tsp ground cloves 

Instructions:

VEGETABLES:

  1. Drizzle Mazola Canola Oil on all vegetables, add salt and pepper, toss

  2. Air fry (or bake) at 425 F until cooked and golden, flipped halfway through cooking, about 30 minutes 

CHICKEN:

  1. Poach in a large pot, filled with boiling water, enough to cover the chicken

  2. Add whole spices and chicken, lower heat to medium-low, and cook chicken for 30 minutes 

  3. Skim any impurities, and save the broth for the rice 

  4. Place chicken on a parchment-lined baking sheet, mix the above rub ingredients in a small bowl, and brush over the chicken generously

  5. Broil in a hot oven for 5-7 minutes, until charred and crispy 

RICE:

  1. Mix everything in a large mixing bowl until evenly coated 

LAYERING:

  1. 2-3 tomatoes, sliced
  2. Potatoes
  3. Carrots
  4. Lay eggplants on the walls of the pot
  5. Add rice and smooth it out
  6. Pour 6 cups of the strained chicken broth over a spoon, to not disturb the layers
  7. Bring the pot to a boil, cover with a lid, and cook for 20 minutes
  8. Once done, let it rest for 10-15 mins, do not remove the lid

SERVE:

  1. Flip onto a tray and serve with fried almonds and garnish with parsley
  2. Serve with salad and yoghurt

Recipe created by @makedelicioushappen

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Shakshouka

With Mazola® Canola Oil

Recipe created by @lifewithmahy

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SERVING SIZE

8 Servings

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TOTAL TIME

35 Minutes

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SKILL LEVEL

Beginner

Ingredients:

  • 2 tbsp Mazola Canola Oil
  • 1 red pepper
  • 1 can of diced tomato
  • 4-6 eggs
  • ½ onion
  • 3 garlic cloves crushed
  • 1 tbsp tomato paste
  • ¼ tsp black pepper
  • ¼ tsp cumin
  • 1tsp Paprika
  • -1 tsp chili powder
  • 1/2 tsp salt
  • parsley for topping
  • Feta for topping

Instructions:

  1. Add 1 tbsp of oil in a cast iron pot on Medium high
  2. Add your diced red pepper and onion and sauté until soft for about 5 minutes
  3. Add garlic and spices
  4. Add canned diced tomato and the tbsp of tomato pasta
  5. Add second tbsp of oil and mix
  6. Let the mixture cook for another 5 minutes
  7. Pre heat over on 350 degrees
  8. Use a spoon to make a hole for the egg and crack an egg in the cast iron
  9. Repeat for the rest of the eggs
  10. Put cast iron in the over for 5-15 minutes depending on how you like your eggs cooed
  11. Once out of the oven, top with chopped parsley and crushed feta
  12. Enjoy

Recipe created by @lifewithmahy

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Easter Bunny Milk Bread

With Mazola® Vegetable Oil

Recipe created by @myfoodnation

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SERVING SIZE

6 Bunnies

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TOTAL TIME

3 Hours 30 Minutes

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SKILL LEVEL

Intermediate

Ingredients:

TANGZHONG:

  • 40 g all-purpose flour
  • 1 cup milk

DRY INGREDIENTS:

  • 540 g all-purpose flour
  • 1/2  cup sugar
  • 2 packets of Fleischmann’s Quick Rise yeast (8g per packet)
  • 1 tspn Fleischmann’s Bread Booster
  • 1 teaspoon salt

WET INGREDIENTS:

  • 5 tablespoons Mazola Vegetable Oil
  • 2 eggs, room temperature
  • 1/2  cup warm milk  (100 deg F or 38 C)

EGG WASH:

  • 1 egg, plus 1 tbsp water (whisked together)

Optional materials for decoration:  edible pen, ribbons, flowers

Instructions:

TANGZHONG:

  1. In a small saucepan over low heat, combine flour and milk.
  2. Stir the mixture frequently until it thickens  (about 2 to 3 minutes)
  3. Remove the thickened mixture from the heat, cover, and let cool to room temperature.

MAKING THE DOUGH:

  1. Add all the dry ingredients to a large mixing bowl.
  2. Combine and mix the tangzhong, Mazola Vegetable Oil, eggs, and warm milk together, then add this mixture to the dry ingredients in the mixing bowl.
  3. If using a stand mixer, use the dough hook attachment to mix and knead the dough for about 15-20 minutes until the dough becomes smoother, scraping the sides of the bowl with a rubber spatula as needed
  4. If mixing by hand, work and knead the dough for about 15 to 20 minutes, until the dough becomes smoother

*Note that the dough will be very wet and sticky but will become more cohesive as you continue to knead.

SHAPING AND PROOFING:

  1.  Shape the smooth dough into a ball, cover with a cloth or plastic wrap and let it rise for about 1 hour until it has doubled in size
  2. Transfer the dough to a lightly floured work surface and divide it into 18 equal pieces.
  3. Roll 12 pieces of dough into balls.  With the seam side down, place two balls onto a parchment-paper-lined sheet pan and make sure the balls are touching each other. This will form the head and body of the bunny.  Continue with remaining dough balls until 6 bunny figures are made.
  4. Cut the remaining six pieces in half and roll each half into 12 long ropes, each about 8-10 inches long.  Fold each rope in half pinching the ends together to create the bunny ears, and tuck the ends under the ‘bunny head’. Repeat to create the rest of the bunnies.
  5. Loosely cover the bunnies with a cloth or plastic wrap, and let the dough rise for 40-45 minutes.

BAKING:

  1. Preheat the oven to 350 deg F (180C).
  2. Brush the bunnies with egg wash.
  3. Bake for 18-20 minutes, until golden brown.
  4.  Remove from the oven and let cool before decorating.

Recipe created by @myfoodnation

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Braided Sweet Bread

With Mazola® Vegetable Oil

Recipe created by @Listen2Lena

Serving Size Icon

SERVING SIZE

1 Loaf

Total Time Icon

TOTAL TIME

1 Hour 15 Minutes

Skill Level Icon

SKILL LEVEL

Intermediate

Ingredients:

  • 1 cup warm water
  • 1/4 cup sugar
  • 1/3 cup Mazola Vegetable Oil
  • 1 egg, lightly whisked
  • 3 cups all-purpose flour
  • 3 packages Fleischmann’s Quick Rise Yeast
  • 3 tsp Fleischmann’s Bread Booster
  • 1 tsp salt
  • 1 egg + 1 tbsp water, mixed
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • Easter or spring-themed sprinkles

Instructions:

  1. In a medium bowl, dissolve sugar in warm water. Add Mazola Vegetable Oil and egg; stir gently to combine. In a large stand mixer bowl, add flour, Fleischmann’s Quick Rise Yeast, Fleischmann’s Bread Booster and salt. Add wet ingredients. With a dough hook attachment, knead the dough on medium-low speed for about 5 minutes.
  2. Form the dough into a smooth ball. Keeping the dough in the bowl, brush Mazola Vegetable Oil over the top using a pastry brush. Cover the bowl tightly with plastic wrap; let dough rest for 15 minutes.
  3. Divide the dough into 3 equal portions, rolling each portion into strips. Line them up on a cutting board dusted with flour. Braid the three pieces of dough, pinching the ends and tucking them under the roll. Carefully place the dough in loaf pan lined with parchment paper.
  4. Brush the top with egg wash mixture and let the dough rest for 10 minutes. While the dough is resting, preheat oven to 350 degrees F.
  5. Bake for 30-35 minutes, until the outside is golden brown. Cool completely. In a small bowl, mix powdered sugar with milk and vanilla extract; drizzle over cooled loaf. Add Easter sprinkles, if desired. Enjoy!

Recipe created by @Listen2Lena

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Lunar New Year Fusion Spring Rolls

With Mazola® Corn Oil

Recipe created by @yvrhomecook

Serving Size Icon

SERVING SIZE

8-10 Rolls

Total Time Icon

TOTAL TIME

1 Hour

Skill Level Icon

SKILL LEVEL

Intermediate

Ingredients:

  • 350g ground pork
  • 150g minced shrimp
  • 50g each carrots, water chestnut, green onions & shiitake mushrooms, minced
  • 1 egg
  • 1.5 tsp. salt
  • 1 tsp. garlic powder
  • 3/4 tsp. ground black pepper
  • Rice paper (just enough to wrap the filling)
  • 1.5 liters of Mazola Corn Oil

Dipping Sauce

  • 2 tbsp. calamansi juice
  • 3 tbsp. fish sauce
  • 2 tbsp. sugar
  • 1/2 tsp. chili flakes
  • 3/4 cup water
  • 3 tbsp. white vinegar

Instructions:

  1. Combine all ingredients thoroughly. Set aside.
  2. Pour hot water on a deep dish. Take a piece of rice paper and dip it in the water, just making sure that it gets wet. The paper will still be firm at this point.
  3. Place dipped rice paper on top of a tea towel. This is where you will assemble the rolls. Scoop some of the filling on to the bottom third of the rice paper, making a cylinder, about 1.5 inches thick. Start rolling from the bottom up.
  4. Once you reach about halfway through the paper, pull both the sides in, and tuck it under the roll, but make sure that the top flap is pointing in as you continue to roll.
  5. Place spring rolls in a parchment paper lined baking dish. The rolls will be very sticky at this point. Let it air dry or cool in the fridge uncovered for 20-30 minutes.
  6. In a deep dutch pan, pour 1.5 liters of Mazola Corn Oil. Turn on heat to medium high and wait until temperature reaches a stage where there are very fast air bubbles going up and down a wooden spoon placed to the bottom of the pan. This is how you can tell that the oil is hot enough.
  7. Place each spring roll carefully, making sure not to overcrowd the pot. The rolls will be sticky at first until it starts bubbling up. You can use a tong or a chopstick to prevent the rolls from sticking to each other.
  8. Deep fry the rolls for about 15-20 minutes, or until the spring rolls start to bubble and gets a golden brown colour. Place cooked spring rolls in a plate lined with paper towel to drain excess oil. Serve immediately while still crispy and with sweet chili sauce or by making the dipping sauce provided. Enjoy!

Dipping Sauce Directions

  1. Combine all sauce ingredients and serve.

Created By @yvrhomecook

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Fiery Steamed Whole Fish

With Mazola® Corn Oil

Recipe created by @myfoodnation

Serving Size Icon

SERVING SIZE

4 Servings

Total Time Icon

TOTAL TIME

1 Hour

Skill Level Icon

SKILL LEVEL

Intermediate

Ingredients:

  • 1 whole white fish (such as sea bass, sea bream, or flounder), descaled, gutted, and cleaned
  • 1″ knob of ginger, peeled and finely julienned
  • 2 stalks of green onion, julienned
  • salt and pepper

Seasoned Oil

  • 1/3 cup Mazola Corn Oil
  • 2 tablespoons dried chilli peppers
  • 1 tablespoon roasted sesame seeds
  • 2 cloves garlic, thinly sliced

Sauce

  • 1/3 cup light soy sauce
  • 1 tablespoon Shaoxing wine (can substitute with sake or white wine)
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper

Garnish

  • Cilantro
  • Thai chilli peppers

Instructions:

  1. Wash the fish thoroughly then pat dry with paper towels. Score the fish at a 45-degree angle several times on each side. Season the cavity and the outside of the fish with salt and pepper. Stuff 1/3 of the ginger and 1/3 of the green onion inside of the fish and scatter the rest of the ginger on top.
  2. Add water to a steamer pot and bring it to a full boil over high heat. Put the fish on top of a heat-resistant plate that is large enough to accommodate it but also fits into the pot. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes or until the internal temperature of the fish reaches 140°F. Carefully remove the plate and discard the liquid around the fish. Spread the rest of the green onion on top of the fish.
  3. In a small saucepan over low heat, lightly toast the dried chilli peppers and sesame seeds then add in the Mazola Corn Oil, turn up to medium/high heat and stir. As soon as the oil starts to simmer, add in the garlic fry for about 30 seconds. Pour the fragrant, hot seasoned oil over the fish, sizzling the ginger and onion and giving the fish a beautiful sheen.
  4. To the same saucepan, add the soy sauce, Shaoxing wine, sugar and white pepper, mix and heat to a simmer. Drizzle the soy sauce mixture over the fish. Garnish with fresh cilantro and sliced chilli peppers and serve immediately.
  5. Best enjoyed with bowls of hot steamed rice!

Created by @myfoodnation

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Holiday Potato Hash

With Mazola® Canola Oil

Recipe created by @extrasparklesplease

Serving Size Icon

SERVING SIZE

6-8 Servings

Total Time Icon

TOTAL TIME

65 Minutes

Skill Level Icon

SKILL LEVEL

Beginner

Ingredients:

  • 4 Potatoes cut in 1 inch pieces
  • 1 zucchini cut in 1/2 inch pieces
  • 3 bell peppers cut into 1 inch pieces
  • 5 garlic cloves (minced)
  • 1/2 a red or yellow onion diced
  • 4 tbsp. Mazola Canola Oil
  • salt and pepper to taste
  • 5 eggs
  • 1/2 cup crumbled feta
  • fresh parsley (for garnish)

Instructions:

  1. Preheat your oven to 425 degrees.
  2. In your cast iron pan place your potatoes, peppers, garlic, onions, salt, pepper and toss with your Mazola Canola Oil.
  3. Bake for 40 mins and remove. Switch your oven to broil. Create wells among the vegetables in your pan and crack one egg into each well. Create wells and your eggs in the cast iron pan.
  4. Put back in the oven for 5 mins.
  5. Remove from the oven and garnish with feta and parsley. Serve immediately.

Recipe created by @extrasparklesplease

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Money Bag Dumplings

With Mazola® Corn Oil

Recipe created by @Foodgressing

Serving Size Icon

SERVING SIZE

40 Dumplings

Total Time Icon

TOTAL TIME

2 Hours

Skill Level Icon

SKILL LEVEL

Intermediate

Ingredients:

  • 1 lb frozen skinless deveined shrimps
  • 10 shiitake mushrooms
  • 1 stalk of green onion
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of cornstarch
  • 1 lb of round dumpling wrappers
  • 1 lb of spinach
  • Mazola Corn Oil (enough to fill your pot with 2 inches of oil)

Instructions:

  1. Dry thawed shrimp with paper towels. Finely chop.
  2. Finely chop rehydrated shiitake mushrooms.
  3. Finely chop green onion and mix together with shrimp and mushrooms.
  4. Add 1 tablespoon of oyster sauce and 1 tablespoon of cornstarch.
  5. Add salt to taste.
  6. Scoop 1 tablespoon of filling and place in the center of a dumpling wrapper.
  7. Fold up the wrapper edge and pinch them together near the top.
  8. Remove spinach leaves and blanch the stems in boiling water for 30 seconds.
  9. Tie the spinach stem on the pinch spots of the dumplings. Trim away excess spinach stems.
  10. Fill your pot with 2-inches worth of Mazola Corn Oil and bring oil to ~180C.
  11. Carefully place dumplings in the oil with tongs. Keep dumplings well separated.
  12. Fry until golden brown (roughly 10 mins).

Recipe created by @Foodgressing

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Shrimp & Vegetable Longevity Noodles

With Mazola® Corn Oil

Recipe created by @Paychen

Serving Size Icon

SERVING SIZE

4 Servings

Total Time Icon

TOTAL TIME

40 Minutes

Skill Level Icon

SKILL LEVEL

Beginner

Ingredients:

  • 1 (300g) pkg Asian egg noodles or chow mein noodles
  • ¼ cup Mazola Corn Oil, divided
  • 1 (340g) pkg large, peeled shrimp
  • 1 tsp salt, divided
  • 2 garlic cloves, thinly sliced
  • 5-6 shitake mushrooms, halved and thinly sliced
  • 1 red pepper, de-seeded and thinly sliced
  • 8-10 baby bok choy, sliced in half lengthways
  • 1 bunch green onions, ends trimmed and sliced into 1-inch pieces
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 red chilis, thinly sliced

Instructions:

  1. Cook noodles in a large pot of salted boiling water according to package directions. Drain and rinse under cold water to stop noodles from cooking further. Toss noodles with 1 tbsp Mazola Corn Oil to prevent sticking.
  2. Heat 2 tbsp Mazola Corn Oil in a large wok or non-stick, high-sided frying pan over high heat. Add shrimp and ½ tsp salt, and stir-fry until shrimp are pink and cooked through, 1-2 minutes. Set aside on a plate.
  3. To the same pan, add another 1 tbsp oil over high heat. Add mushrooms and garlic, and stir-fry until mushrooms soften, and garlic turns golden brown, about 2-3 minutes, add another dash of oil if pan is dry. Add red pepper, bok choy and green onions. Stir-fry until tender-crisp, 2 minutes.
  4. Add shrimp and noodles back into pan. Add soy sauce, oyster sauce, sesame oil and remaining ½ tsp salt. Toss well to combine. Serve immediately, top with chilis.

Recipe created by @Paychen

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Pork Bun

With Mazola® Vegetable Oil

Recipe created by @Meetsandeats

Serving Size Icon

SERVING SIZE

8 Buns

Total Time Icon

TOTAL TIME

1 Hour 10 Minutes

Skill Level Icon

SKILL LEVEL

Beginner

Ingredients:

  • 225g glutinous rice flour
  • 15g rice flour
  • 1 tbsp Mazola Vegetable Oil
  • ½ tsp salt
  • 200ml hot water
  • chả lụa
  • banana leaf (as liner, optional)

Instructions:

  1. Combine glutinous rice flour, rice flour and salt. Add oil and hot water in 3-4 intervals. Mix until dough is formed into a ball. Allow to rest covered for 30 minutes.
  2. Slice chả lụa into 1cm pieces.
  3. Cut banana leaf into squares or circles to use as liner.
  4. Uncover dough and portion into equally weighted pieces. Roll out dough slightly larger than chả lụa slices. Steam for 10 minutes.
  5. Once slightly cooled, sandwich a slice of chả lụa into two pieces of steamed glutinous rice cakes.

Recipe created by @Meetsandeats

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Vietnamese Caramelized Pork Ribs (suon ram man)

With Mazola® Canola Oil

Recipe created by @myfoodnation

Serving Size Icon

SERVING SIZE

4 Servings

Total Time Icon

TOTAL TIME

1 Hour 30 Minutes

Skill Level Icon

SKILL LEVEL

Intermediate

Ingredients:

Pork Ribs:

  • 2 lbs pork short ribs cut into 1-2″ chunks  
  • 8 cloves of garlic, minced  
  • 3 shallots, minced 
  • 1/2 tbsp salt  
  • 1/2 tbsp pepper 
  • 1 tbsp chicken seasoning powder  
  • 3-4 tbsp sugar 
  • 2 tbsp Mazola Canola Oil  
  • 2-3 tbsp fish sauce 
  • 1 1/2 cups coconut water

Scallion Oil:

  • 1 cup Mazola Corn Oil 
  • 1 bunch scallions, thinly sliced 
  • 1 tspn salt 
  • 3-4 eggs

Instructions:

  1. Parboil the ribs for 3-4 minutes to remove the scum. Rinse clean and pat dry. Add garlic, shallots, salt, pepper, and seasoning powder, and mix well. Let sit for a minimum of 30 minutes or overnight in the refrigerator. 
  2. When ready to cook, make the caramel by adding Mazola Canola Oil and sugar to a large pot over medium heat. Heat until the sugar melts and turns an amber colour. Be careful to not let the sugar burn or you’ll have to start over. Once the desired colour is reached, add the ribs and fry until browned on all sides. 
  3. Next, add the coconut water and fish sauce. Carefully mix through, cover the pot and let simmer on medium-low for 20 minutes. 
  4. After 20 minutes remove the lid, stir the ribs, and let braise uncovered for another 20 minutes or until the liquid is reduced and the sauce is thickened.  
  5. In a medium saucepan, heat Mazola Corn Oil over medium heat for about 30 seconds. Test the temperature of the oil by dropping in a single slice of scallion.  If it sizzles, the oil is ready.  Carefully add all of the scallions to the oil and let fry for 30 seconds, Remove from heat, add salt and stir. 
  6. Take 3 tablespoons of the scallion oil and add to a skillet. Heat on medium high until the oil is shimmering.  Crack an egg one at a time into the skillet and fry sunny-side up until desired doneness.  
  7. Plate and garnish the ribs with chopped green onions.   
  8. Serve the ribs with a bowl of hot steamed rice, topped with a fried egg and drizzled with scallion oil.

Recipe created by @myfoodnation

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Dal (Indian Red Lentil Soup)

With Mazola® Canola Oil

Recipe created by @listen2lena

Serving Size Icon

SERVING SIZE

6 Servings

Total Time Icon

TOTAL TIME

45 Minutes

Skill Level Icon

SKILL LEVEL

Intermediate

Ingredients:

  • 1 cup red lentils (masoor dal) 
  • 5 cups water 
  • 1 tsp salt 
  • 1/4 cup Mazola canola oil 
  • 1/4 tsp mustard seeds 
  • 1 tsp ginger, finely chopped 
  • 2 cloves garlic, finely chopped 
  • 1 medium onion, finely chopped 
  • 1 medium tomato, diced 
  • 1/2 tsp turmeric powder 
  • 2 green chillies, seeded and sliced in half 
  • 2 tbsp cilantro, chopped 

Tadka (tempered spices, optional):

  • 3 tbsp Mazola canola oil
  • 5 cloves garlic, finely chopped
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • ½ tsp paprika

Instructions:

  1. In a large bowl, rinse the red lentils under cool running water. Drain; set aside. 
  2. In a medium pot over high heat, bring water to a boil. Add red lentils and cook for 15 minutes. Stir in salt and turmeric. Remove from heat and transfer cooked lentils to a heat-resistant bowl. Return pot to the stove.
  3. Reduce heat to medium. Heat canola oil and add mustard seeds; cover pot until seeds begin to crackle and pop, about a minute. Uncover pot and add ginger, garlic, onion, tomato green chillies. Add a pinch of salt (if desired) and sauté until the vegetables are soft, about 5-6 minutes. Add the cooked red lentils to the pot and bring mixture to a boil. Continue to cook for 10-15 minutes. Reduce heat to low; add cilantro and simmer an additional 5 minutes. Remove from heat. 

To make the tadka:

  1. In a small pot over medium heat, heat the canola oil. Add the garlic, cumin, red pepper flakes and paprika to the pot and simmer for 3-4 minutes, or until the garlic is crisp. Remove from heat and transfer to a small bowl. Spoon over dal as desired. 
  2. Serve dal over basmati rice, or as a soup alongside naan.

Recipe created by @listen2lena

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Dame Blanche

With Mazola® Vegetable Oil

Recipe created by @jesuisunemaman

Serving Size Icon

SERVING SIZE

9 Large Pieces or 12 Small Ones

Total Time Icon

TOTAL TIME

1 Hour 10 Minutes

Skill Level Icon

SKILL LEVEL

Beginner

Ingredients:

  • 1 cup ½ flour 
  • 1 cup of sugar 
  • 3 tablespoons of cocoa 
  • 1 teaspoon baking soda 
  • Dash of salt 
  • 1 tablespoon of white vinegar 
  • 1/3 cup of Mazola Vegetable Oil 
  • 1 teaspoon of vanilla 
  • 1 cup of water 

Instructions:

  1. Preheat oven to 350 degrees. 
  2. Grease 8-inch or 9-inch glass pan. 
  3. Combine dry ingredients together. Set aside. 
  4. Combine wet ingredients together. 
  5. Mix dry and wet ingredients very well. 
  6. If possible, beat with a mixer for 2 minutes. 
  7. Cook for 30-35 or until toothpick comes out clean. 
  8. Once cake is cool, cut a piece and put on a plate or in a bowl. 
  9. Slice the piece in two (like hamburger bun). On the bottom piece, add a scoop of vanilla ice cream. 
  10. Put the top piece on (like if you were making a sandwich, the ice cream being in the middle) and drizzle warm chocolate sauce over the cake.  
  11. Enjoy!

Recipe created by @jesuisunemaman

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Haggis Bon Bons

With Mazola® Corn Oil

Recipe created by @Auntbethbakes

Serving Size Icon

SERVING SIZE

15 – 18 Pieces

Total Time Icon

TOTAL TIME

45 Minutes

Skill Level Icon

SKILL LEVEL

Beginner

Ingredients:

  • 1-2 cups Mazola Corn Oil
  • l lb Haggis
  • 2 Eggs
  • 1/2 cup Flour
  • 1/2 cup Panko Bread Crumbs
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper

Instructions:

  1. Shape the haggis into small balls, about 1-2 tbsp in size
  2. Set up three bowls:
  • Bowl 1: Season the flour with paprika, salt and pepper
  • Bowl 2: Lightly beat two eggs
  • Bowl 3: Add breadcrumbs
  1. Roll each bon bon in the flour, followed by the beaten eggs and then the breadcrumbs
  2. Refrigerate bon bons for 30 minutes until firm
  3. In a pot, pour approximate 1-2 cups of Mazola Corn Oil which should equal 1.5-2 inches of oil in the bottom of the pan
  4. Heat the Mazola Corn Oil until a temperatue of 350F
  5. Place each bon bon in the pot carefully and fry 3-4 at a time until golden brown
  6. Place on paper towel and pat off excess oil
  7. Serve with mustard whisky sauce (1/2 cup Mayonnaise, 1 tablespoon grainy mustard, 2 teaspoons Scotch Whisky)
  8. Enjoy!

Recipe created by @Auntbethbakes

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Bunny Coconut Carrot Cake

With Mazola® Vegetable Oil

Recipe created by @bestofthislife

Serving Size Icon

SERVING SIZE

2 (9-inch) Cakes

Total Time Icon

TOTAL TIME

2 Hours

Skill Level Icon

SKILL LEVEL

Beginner

Ingredients:

CAKE:

1 cup unsweetened shredded coconut
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp fine sea salt
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
1 tsp ginger
4 large eggs
1 cup white sugar
¾ cup brown sugar
2 tsp vanilla extract
¾ cup Mazola Vegetable Oil
3 ½ cups grated carrot
1 cup buttermilk

FROSTING:

2 (250g) bricks cream cheese
1 cup unsalted butter
1 Tbsp vanilla extract
Pinch of sea salt
2 ⅓ cups powdered sugar
2-3 cups sweetened shredded coconut, pink gel icing, sprinkles

Instructions:

  1. Preheat oven to 350 °F. On a baking sheet, toast coconut for 3 minutes, cool. Prepare two 8” cake pans with ½ tsp of oil and parchment paper.
  2. In a medium bowl, combine dry ingredients. In a small bowl, add carrots and buttermilk. In a large bowl, mix eggs, sugars, and vanilla. Use an electric mixer on high for 3-5 minutes until thickened. Lower mixer and pour in Mazola Vegetable Oil.
  3. Slowly mix in dry ingredients and carrot mixture, alternating. Pour batter into pans, equally.
  4. Bake for 40-42 minutes until the center comes out clean. Let cool completely before frosting.
  5. To make a bunny cake, use a bowl to outline the ears using each side of one of your cakes. You will be left with a piece in the center (which you can cut up as snack squares or use as a bunny bow tie). Frost all pieces of the cake, sprinkle with coconut, assemble and decorate.

Recipe created by @bestofthislife

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Pakoras

With Mazola® Corn Oil

Recipe created by @mariaa.khalidd

Serving Size Icon

SERVING SIZE

15-20 Pakoras

Total Time Icon

TOTAL TIME

30 Minutes

Skill Level Icon

SKILL LEVEL

Beginner

Ingredients:

  • 3-4 cups Mazola Corn Oil for frying
  • 2 potatoes sliced
  • 2 onions sliced
  • Half of a bunch of coriander, chopped
  • 2 jalapenos, chopped
  • 1 tsp Salt
  • 1 tbsp chilli flakes
  • 1 tsp Ajwain
  • 1 Tbsp Coriander seeds
  • 1 cup Besan
  • 1/4 cup water

Instructions:

  1. Preheat Mazola Corn Oil on medium in a vessel deep enough to fry.
  2. Combine all ingredients to form a thick mixture.
  3. Add dollops of the mixture to heated Mazola Corn Oil and fry pakoras until golden brown.

Recipe created by @mariaa.khalidd

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Koshary

With Mazola® Corn Oil

Recipe created by @chefreemahmed

Serving Size Icon

SERVING SIZE

6-8 Servings

Total Time Icon

TOTAL TIME

45 Minutes

Skill Level Icon

SKILL LEVEL

Intermediate

Ingredients:

Fried Onions:

  • 2 large onions, thinly sliced 
  • 2 tbsp cornstarch
  • 3 cups Mazola corn oil

For the one pot:

  • 2 cups vermicelli 
  • 2 cups soaked and drained basmati rice 
  • 2 cups soaked and drained brown lentils 
  • 2 cups macaroni
  • 1 cup spaghetti, broken into half
  • 2 cups previously fried onions
  • 2 tbsp minced garlic 
  • 1/2 cup Mazola corn oil leftover from frying the onions
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • Boiling water to just cover the mix (around 3 or 3.5 cups)

For the Salsa:

  • 4 tbsp Mazola Corn Oil leftover from frying the onions
  • 2 tbsp tomato paste
  • 1 can crushed tomatoes
  • 2 tbsp minced garlic 
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 4 tbsp white vinegar

For the Shatta (hot sauce):

  • 4 tbsp Mazola Corn Oil leftover from frying the onions
  • 4 tbsp cayenne powder
  • 2 tbsp chilli flakes
  • 2 cups koshary made Salsa

For the Dakka (koshary garlic vinaigrette):

  • 2 tbsp Mazola Corn Oil leftover from frying the onions
  • 2 tbsp minced garlic
  • 2 green Thai peppers, thinly sliced
  • 1 tbsp chilli flakes
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tsp salt
  • 1 cup vinegar 
  • Juice of 1 lime
  • 3 cups boiling water

For the Chickpeas:

  • 1 can chickpeas drained

Instructions:

The fried onions:

  1. Preheat your pan, then add Mazola Corn Oil
  2. Add cornstarch to your sliced onions and mix
  3. Fry until crispy and golden brown
  4. Save the leftover Mazola Corn Oil to be used in the following steps

For the one pot:

  1. Add the Mazola Corn Oil leftover from frying the onions to your pot
  2. Add the vermicelli until golden
  3. Add the rice after removing the water
  4. Add the lentils after removing the water
  5. Add the macaroni
  6. Add some of the fried onion
  7. Stir, cover and let it simmer for 20 minutes
  8. When it’s done, make sure you give it a nice mix with a big fork

For the Chickpeas:

  1. Add 1 tsp minced garlic and 1 tbsp of Mazola Corn Oil leftover from frying the onions

For the Salsa:

  1. Add the Mazola Corn Oil leftover from frying the onions to a big pot
  2. Add the minced garlic, coriander and cumin
  3. Stir until aromatic
  4. Just before the garlic is golden brown, add vinegar 
  5. Add crushed tomatoes and tomato paste 
  6. Stir then let simmer for a few minutes 

For the Shatta (hot sauce):

  1. Add the Mazola Corn Oil leftover from frying the onions to a small pot
  2. Add cayenne powder
  3. Add chilli flakes
  4. Stir for 2 minutes without burning the Shatta then add the salsa and turn the stove off 

For the Dakka (koshary garlic vinaigrette):

  1. In a glass bottle add Mazola Corn Oil leftover from frying the onions
  2. Add minced garlic, green Thai pepper thinly sliced, chilli flakes, cumin, coriander, salt, vinegar, lime juice,and boiling water 
  3. Mix vigorously and let it set, make sure to mix every time before adding to your dish!

Recipe created by @chefreemahmed

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Thai Spring Rolls

With Mazola® Corn Oil

Recipe created by @chefnuitregular

Serving Size Icon

SERVING SIZE

11 Spring Rolls

Total Time Icon

TOTAL TIME

40 Minutes

Skill Level Icon

SKILL LEVEL

Intermediate

Ingredients:

For the filling:

  • 45 g glass noodles
  • 2 tablespoons minced cilantro stems
  • 2 tablespoons minced garlic 
  • 8 medium dried shiitake mushrooms, soaked in warm water for 1 hour, squeezed dry, and thinly sliced (about ½ cup)
  • ½ cup ground chicken
  • 1 medium carrot, peeled, cut crosswise into 3-inch lengths and julienned (about 1 cup)
  • 1 packed cup celery, finely diced
  • 1 cup bean sprouts, rinsed
  • 2 tablespoons Thai oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon ground black pepper

For the Spring Rolls:

  • 4 tablespoons water
  • 2 teaspoons tapioca starch or cornstarch
  • 20 (about 8.5”-inch) spring roll wrappers, at room temperature
  • 3 tbsp + 4 cups Mazola Corn Oil, divided
  • Sweet Thai chilli sauce, for serving

Instructions:

To make the filling:

  1. Soak the glass noodles in room-temperature water for 20 minutes. Drain and cut into 3-inch pieces. Place in a resealable plastic bag to keep them moist and set aside.
  2. Heat a large wok or skillet over high heat for 2 minutes. Reduce the heat to medium and add 3 tablespoons of Mazola Corn Oil. When the oil is hot, add the minced garlic and minced cilantro stem and stir for 1 minute. Add in the shiitake mushrooms and stir for 1 minute. Stir in the ground chicken and sauté for another 2 minutes, breaking it apart with a spatula. Add the julienned carrot and stir for 1 minute. Add the celery and bean sprouts and continue to cook, stirring for 1 more minute.
  3. Season the mixture with the oyster sauce, light soy sauce, sugar, and black pepper. Stir to combine and cook for another couple minutes.
  4. Sprinkle in the glass noodles and mix to combine, cooking for 1 minute. Transfer the filling to a large bowl or plate and let cool to room temperature.

Make the binding mixture:

  1. In a small saucepan, combine the water and the tapioca starch or cornstarch. Stir to remove lumps. Over medium heat, bring the mixture to a boil, stirring often, until it starts to thicken but is still runny, 20 to 30 seconds. Transfer to a small bowl and let cool. (Alternatively, you can combine the water and tapioca starch in a small, microwave-safe bowl; stir to remove the lumps. Heat the mixture for 20 seconds on HIGH. Remove from microwave and let cool before using.)

To make the spring rolls:

  1. Separate the spring roll wrappers from each other. Stack them and cover with a damp kitchen towel to prevent them from drying out.
  2. Lay a spring roll wrapper on a work surface with one of the corners pointing toward you. Place 1/3 cup of the filling horizontally about 1 inch below the middle line of the wrapper, leaving a 2-inch border at each side. This ensures there will be enough of the wrapper to close the spring roll. Fold the bottom corner of the wrapper over the filling to the middle, using your other hand to hold on to the filling. Use both hands to roll the wrapper up once to the middle. Hold on to the rolled part with one hand and pull the right corner across about 1 inch toward the centre. Repeat with the left corner. Use both hands to make sure the filling is tight within the wrapper. Not being tight enough will make it soggy. Continue rolling a tight cylinder, leaving ½ inch of the top corner. Brush the corner with a little of the binding mixture, then continue rolling to close the spring roll. Repeat until all the spring rolls are made.
  3. Heat the 4 cups of Mazola Corn Oil in a large wok or medium pot over high heat. Once the oil reaches a temperature of 375°F, reduce the heat to medium. Working in batches of 6 to avoid crowding the pan, use tongs or spider strainer to place the spring rolls, one at a time, into the oil. Deep-fry until golden brown, 6 to 7 minutes, gently moving the spring rolls through the hot oil with the tongs or spider strainer. Transfer to a large plate lined with paper towel. Repeat until all the spring rolls are cooked.
  4. Let the spring rolls sit for at least 2 to 3 minutes before serving. Serve with the sweet chili sauce.

Recipe created by @chefnuitregular

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Blueberry Pancake Muffins

With Mazola® Vegetable Oil

Recipe by: @lauriedouceur

Serving Size Icon

SERVING SIZE

12 Muffins

Total Time Icon

TOTAL TIME

40 Minutes

Skill Level Icon

SKILL LEVEL

Beginner

Ingredients:

Dried:

  • 1 and 1/4 cup all-purpose flour
  • 1 C. baking powder
  • 1/2 tsp. baking soda

Wet:

  • 1/3 cup Mazola vegetable oil
  • 2 eggs
  • 1 and 1/2 cup milk
  • 3 tbsp. tablespoon maple syrup (optional)
  • 1/2 blueberries

Instructions:

  1. Preheat the oven to 350°F.
  2. Generously butter 12 muffin cups or use 12 paper cassettes
  3. In a bowl, combine all the dry ingredients.
  4. In another bowl, whisk the wet ingredients together.
  5. Pour the wet ingredients over the dry ingredients. Add blueberries.
  6. Incorporate well.
  7. Divide the mixture into the 12 moulds. Bake 23-25 minutes.
  8. Serve like pancakes with maple syrup on top.
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Bannock

With Mazola® Corn Oil

Recipe by: @cottagelivingandstyle

Serving Size Icon

SERVING SIZE

4 Servings

Total Time Icon

TOTAL TIME

40 Minutes

Skill Level Icon

SKILL LEVEL

Intermediate

Ingredients:

  • 1/2 cup of Mazola Corn Oil
  • 3 cups of flour
  • 2 tablespoons of baking powder
  • 1 teaspoon of salt
  • 1 1/2 cups of cold water

Instructions:

  1. Mix flour, salt, and baking powder together.
  2. Pour in cold water.
  3. Knead dough in a similar fashion as to how you would to make bread.
  4. Make sure the dough is an ideal consistency: not too sticky, wet or dry. You may need to adjust the amount of flour or water you add to the recipe.
  5. Once you’re done, cut the dough into small pieces the size of your hand.
  6. Heat the pan with enough Mazola Corn Oil to cover the entire bottom of the pan.
  7. The trick to knowing when the pan is hot enough is by putting a small piece of dough into the oil. Once it’s golden brown you can take it out and add your pieces of dough to the oil.
  8. Flip once the corners of the bannock are golden.
  9. They are done when the sides are golden brown. Be careful when removing the bannock from the hot oil, and place it onto a paper towel.
  10. Enjoy!
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Shakkar Pare

With Mazola® Corn Oil

Recipe by: @pinkchai

Serving Size Icon

SERVING SIZE

4-6 Servings

Total Time Icon

TOTAL TIME

30 Minutes

Skill Level Icon

SKILL LEVEL

Beginner

Ingredients:

  • 2 cups of all-purpose flour
  • ½ cup of ghee
  • ½ – ¾ cups of warm water
  • 1 cup sugar
  • ¼ water for sugar syrup
  • Mazola Corn Oil for frying (approximately 4 cups)

Instructions:

  1. Mix the ghee and flour together with your fingertips until a bread crumb-like consistency is formed.
  2. Slowly add in the water and knead into a semi hard dough. Use a light hand when bridging this dough together, you don’t want to overwork the dough. It may look a little crumbly but once you rest it, it will come together. Let the dough rest for 10 minutes.
  3. Once the dough is rested, roll it out into a large circle that is 1 cm thick. You can also split the dough into two sections if that is easier. Cut the circle down into 2 cm squares and rest them for another 10 minutes.
  4. Heat the Mazola Corn Oil to a medium temperature around 275°F, fry the shakkar pare for 7 to 9 minutes. Then increase the temperature to 325°F and cook for another 1 to 2 minutes until they are golden brown.
  5. Once you’re done frying, set the shakkar pare aside to cool and make a chashni – sugar syrup, by simmering the sugar and water together until a one thread consistency is reached.
  6. Add the shakkar pare to the sugar syrup and mix gently until the sugar crystallizes and coats each square. Separate and dry the shakkar pare. Enjoy!