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In this traditional soup, Korean rice cakes (garae tteok) are simmered in beef broth and topped with thin strips of egg and crispy seaweed.
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This recipe is by Joan Nathan and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: canola oil, shallots
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Asparagus, red bell pepper, onion, mushrooms, ginger and garlic stir-fried in peanut oil and garnished with toasted sesame seeds. Serve over rice.
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Bacon and sliced almonds bring smokey and crunchy dimension to this traditional green bean casserole recipe.
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Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
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Get Pan Fried Fish Recipe from Food Network
Ingredients: skin, canola oil, butter, capers, lemon
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Get Andouille Sausage Rice Pot Recipe from Food Network
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Get Fried Chicken Recipe from Food Network
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Bite-size pieces of chicken are marinated in ginger, sake, and soy sauce before being deep-fried in this Japanese-style Chicken Karaage.
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These floured skinless chicken thighs fried in corn oil are an easy and tasty variation on Southern fried chicken with fewer calories.
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Chunks of fresh, peeled pumpkin are lightly breaded and then fried in butter until golden brown.
Ingredients: sugar pumpkin, flour, butter
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Get Fried Rock Fish Recipe from Food Network
Ingredients: flour, beaten eggs, fish, butter, oil