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Nuggets of pork shoulder are slowly cooked with orange and onion in lard in this authentic Mexican dish.
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Get Fried Artichoke Bottoms with Picholine Olive Dressing Recipe from Food Network
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Perfect crab cakes are heavy on crab and light on filler; these are seasoned with green onions and Old Bay®.
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Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.
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With the same technique and seasonings used to make Spanish rice, Chef John substitutes farro for the rice with stellar results.
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Pork is tossed with leftover cooked rice, spring onions, garden peas, and curry paste in this delicious version of Chinese fried rice.
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A recipe for vegetarian deep-fried avocado tacos.
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These crabs are fried to a light crisp, and you can eat the whole crab. Try them in a po' boy sandwich!
Ingredients: crabs, egg, milk, flour, oil
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Sweet, spicy, and utterly irresistible, our hoisin-glazed chicken goes great with brown rice and sautéed garlicky greens, such as broccoli rabe or spinach.
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Dill pickle slices become crispy, golden appetizers when marinated in buttermilk, dressed with a corn meal/flour coating, then deep fried. Old Bay and Cajun seasonings add a kick to their crunch and a buttermilk-ranch dipping sauce.
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Garlic powder is added to a simple breading to give a slightly different flavor to fried chicken gizzards.
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A classic fried okra recipe.