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Spice up your side dish game and kick up your country fried potatoes a notch by adding Hatch chiles.
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This is for all you gangstas, thugs, and players out there.
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These crumb-coated air fryer chicken tenderloins, cooked up in a quick and easy egg wash and light breading, beat chicken nuggets any day!
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This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fried rice with shrimp, green onions, egg, soy sauce and bean sprouts. Works well with left-over cooked rice.
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Add a little splash of color to your fried potatoes by stirring yellow squash into the mix. It is a great way to use up the extra summer crop!
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Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers.
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Spicy mustard and wasabi paste give this cheesy, bacon-filled appetizer a devilish kick.
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This Halloween food idea is essentially a meatloaf stuffed with cheese, barbeque sauce, and French-fried onions to resemble innards.
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You'll never buy a fast food breakfast again once you've learned how to make these quick and easy egg and cheese sandwiches in your own kitchen.
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Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.
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Baked panko-breaded zucchini makes a guilt-free replacement for french fries you can have hot and ready in half-an-hour.