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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Overly ripe plantains work best for this recipe.
Ingredients: oil, plantains
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Get Fried Chicken Recipe from Food Network
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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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Rice is topped with egg and crispy deep-fried pork chops in this savory Japanese-style rice bowl, Tonkatsu Donburi, a great dinner for 2.
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This crustless onion and cheese quiche is a delightful main dish perfect with a green salad.
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This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes are very forgiving.
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Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you wont miss a single drop.
cooking.nytimes.com
Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it It's perfect for a snack or a quick, simple meal The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
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Fried rice is best made with rice that's been refrigerated, so it's a great way to use leftover rice. In this reicpe rice is stir fried with snow peas, onions, bean sprouts, eggs and soy sauce.