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Sweet and tangy chicken legs are baked in a sticky pineapple sauce in this easy to prepare dish!
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Bermuda onions are dipped in a buttermilk batter and deep-fried into a crispy crowd-pleasing appetizer.
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This fried chicken is classic Mississippi picnic fare, and goes hand in hand with a cold repast of deviled eggs, coleslaw and frosty drinks A well-seasoned cast iron pan is best for cooking it, but you can do all that work the day before your feast Drain it on a paper bag and cover it tightly with plastic wrap
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Corn baked into cornbread -- delicious!
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This crispy salmon recipe is just as indulgent as fish and chips, but way fancier.
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Get Summer Corn Salad Recipe from Food Network
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Bulgur makes a hearty base for a salad. Here, it's tossed with corn kernels, tomato, red onion, and a bit of hot pepper, dressed with lime vinaigrette, and then topped with slices of sautéed chicken breast for the ideal light meal.
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Elote en vaso, also known as corn in a cup, includes fresh corn, lime juice, crema Mexicana, and cotija cheese for a sweet, crunchy, and hot snack.
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Chicken broth and a can of cream of corn soup are combined with cooked chicken breast in this Chinese inspired soup flavored with sesame oil and thickened with corn starch and egg white.
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
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A wonderful light Waldorf Salad with no mayo. The flavors of the apples, walnuts and raisins are so clean and fresh. It never fails to please.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.