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Green hot pepper sauce sparks the flavor here. Pounded round steaks dipped in evaporated milk, flour, then pan fried.
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A traditional use for those unripened, end-of-harvest tomatoes: these green tomatoes are dipped in egg, coated in a mixture of cornmeal and flour, and fried to perfection.
Ingredients: egg, milk, cornmeal, flour, olive oil, tomatoes
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This is the first cold fried chicken I ever tasted, at Prune, in the East Village, where the chef, Gabrielle Hamilton, makes everything as slanted and far-fetched as nature itself I don’t know why she served it cold, not hot; I only know that I loved it, and do still She served it with butter lettuce and buttermilk dressing, and it is very good that way
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Always a hit! People will be wanting seconds. Crispy chicken that is made lower in fat, without being soggy. You may remove the skin from the chicken if you like. Serve with Cheese Mashed Potatoes.
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Country-fried steak has the old-country taste right in your own home. Serve with mashed potatoes and peas for a hearty meal.
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Chicken breasts are oven-fried and topped with Cheddar cheese and chives in this quick and easy recipe perfect for a weeknight dinner.
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Get Deep-Fried Cheesecake Bites Recipe from Food Network
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This quick dinner salad recipe yields 2 large bowls of fresh vegetables topped with fried chicken slices and a drizzle of ranch dressing.
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Red wine adds an unexpected kick to the batter which forms a flavorful and crisp shell in this fried mushroom recipe.
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Get Quick Pan-Fried Kale Recipe from Food Network
Ingredients: kale, olive oil, cloves
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Chunks of ripe avocado are coated with tempura batter, then fried in hot oil until crisp for a tasty dipping snack.
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Get Pan Fried Pork Chops Recipe from Food Network