Search Results (3,594 found)
www.allrecipes.com
A cocktail made with lemon-lime soda, bourbon whiskey and hazelnut liqueur.
A cocktail made with lemon-lime soda, bourbon whiskey and hazelnut liqueur.
www.allrecipes.com
Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
Ingredients:
rice, water, vegetable oil, onion, cumin seeds, black peppercorns, bay leaf, sugar, cinnamon, cloves
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Crispy-skinned salmon pairs perfectly with potato mushroom salad and a cold tomato dressing to make Chef John's earthy salmon fillet recipe.
Crispy-skinned salmon pairs perfectly with potato mushroom salad and a cold tomato dressing to make Chef John's earthy salmon fillet recipe.
Ingredients:
yukon gold, salmon, olive oil, lemon, mustard, cherry tomatoes, mushrooms, garlic, cayenne pepper
www.allrecipes.com
Grilled potato salad with bacon, green onion, and parsley is an easy, mayo-free way to prepare potato salad in the summer.
Grilled potato salad with bacon, green onion, and parsley is an easy, mayo-free way to prepare potato salad in the summer.
Ingredients:
potatoes, olive oil, apple cider vinegar, salt, black pepper, garlic, sugar, bacon, green onions, parsley
www.foodnetwork.com
Get Southern Pan Fried Chicken Recipe from Food Network
Get Southern Pan Fried Chicken Recipe from Food Network
Ingredients:
chicken, water, salt, buttermilk, flour, pepper, cornstarch, potato flour, lard, butter, bacon
cooking.nytimes.com
Long before the Cheesecake Factory made this dish popular in the United States, it was made at Yardbird in Hong Kong by the Canadian chef Matt Abergel Food that is “Korean-fried” combines the thin, crisp crust of Japanese tempura with the fire of Korean gochujang, a spicy staple available in any Asian market The Yardbird version also includes tempura mix and red yuzu kosho, a tart Japanese condiment made of red chiles, yuzu and salt
Long before the Cheesecake Factory made this dish popular in the United States, it was made at Yardbird in Hong Kong by the Canadian chef Matt Abergel Food that is “Korean-fried” combines the thin, crisp crust of Japanese tempura with the fire of Korean gochujang, a spicy staple available in any Asian market The Yardbird version also includes tempura mix and red yuzu kosho, a tart Japanese condiment made of red chiles, yuzu and salt
Ingredients:
gochujang, sugar, cloves, yuzu, mirin, flour, egg yolk, potato starch, wheat flour, cauliflower
www.delish.com
Recipe for Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce, as seen in the October 2008 issue of 'O, The Oprah Magazine.
Recipe for Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce, as seen in the October 2008 issue of 'O, The Oprah Magazine.
Ingredients:
apricot jam, garlic, chili, chicken broth, peanut butter, soy sauce, cilantro, peanuts, peanut oil
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Kimchi fried rice, also known as Kimchi Bokeumbab in Korean, with beef is topped with a fried egg for a quick and easy meal that is filling.
Kimchi fried rice, also known as Kimchi Bokeumbab in Korean, with beef is topped with a fried egg for a quick and easy meal that is filling.
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A marinade of soy, oyster sauce, sherry, salt and pepper infuse these wings with enough flavor to fly - or fry!
A marinade of soy, oyster sauce, sherry, salt and pepper infuse these wings with enough flavor to fly - or fry!
www.allrecipes.com
Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
www.allrecipes.com
Pair your lamb roast with a delicious potato gratin and broiled asparagus.
Pair your lamb roast with a delicious potato gratin and broiled asparagus.
cooking.nytimes.com
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
Ingredients:
sweet potatoes, potatoes, cilantro leaves, grape, red pepper flakes, coriander seeds, cumin seeds, cayenne pepper, lemon juice, peas, chickpea flour