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This tasty rice great addition to tacos either on the inside or out. My fiance raves over this recipe.
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These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Ingredients: egg, flour, beer, baking powder, coconut, oil
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These are the best French Fries - the sugar solution has something to do with the carbohydrates, but by doing it they don't soak up so much grease, so they get crunchy.
Ingredients: sugar, water, potatoes, vegetable oil
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Get Fried Dough Recipe from Food Network
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Battered and fried bacon that is even better after cooking in the oven for 7 minutes. My husband and I saw the idea of fried bacon on the travel channel where they just battered and fried it and we decided to make it. It was so good. But then we cooked in the oven and it was even better. Serve with white gravy and it is a heart attack waiting to happen but tastes so good!
Ingredients: eggs, milk, bacon, flour, vegetable oil
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Vanilla ice cream is coated with egg white and corn flakes spiced with cinnamon, then quickly fried for a paradoxical paradise.
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Roasted garlic, cranberries, and prosciutto give roasted Brussels sprouts an added richness for the holiday dinner table.
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Catfish in stewed tomatoes and oregano over rice.
cooking.nytimes.com
Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned
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Get Roasted Pork Loin with Spanish Onion and Vermouth Recipe from Food Network
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With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
cooking.nytimes.com
Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth