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Kiss the colder months goodbye with this tender salad that’s the essence of spring.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chunks of golden brown, crispy catfish are seasoned with spicy brown mustard and thyme.
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You don't need a lot of oil to fry these zucchini slices. Buttery cracker crumbs make a yummy, crunchy crust.
Ingredients: zucchinis, eggs, crackers, olive oil
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Serve this crispy fried tofu with your favorite dipping sauce as an appetizer, or add to your favorite Asian dish for a main meal.
Ingredients: tofu, salt
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This is a quick and easy way to enjoy stir-fried rice with pork and vegetables at home.
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Cut okra is tossed seasoned cornmeal and panko breadcrumbs then baked until golden brown and crispy. This recipe for oven fried okra is sure to become a family favorite.
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Cooked cornmeal is chilled overnight and then fried until golden brown.
Ingredients: water, salt, yellow cornmeal, butter
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Vegetables and rice are wok-fried with sesame oil, chiles, and other seasonings in this flavorful side dish.
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Just a few basic pantry items are all you need to turn plain apples into a tasty, sweet side dish for meats or to serve with breakfast.
Ingredients: butter, sugar, cinnamon, smith apples
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Enjoy this cauliflower fried 'rice' packed with green onions, peas, eggs, pork, and garlic.
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Get Fried Plantain Chips Recipe from Food Network