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These fried asparagus sticks are coated in a double layer of tangy buttermilk batter and are quick and easy to prepare. They will please both kids and adults alike!
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My friend Chuck grows lots of broccoli in his garden and he's crazy about this soup.
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Maple syrup is the surprise coating in chicken dunked in chopped pecans in this wonderful alternative to fried chicken.
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Use this cake recipe with lemon-flavored gelatin mix, lemon cake mix, and lemonade concentrate to make a lemony, lemony, lemonade cake!
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Roast a chicken on your grill with a can of beer flavored with garlic and liquid smoke flavoring for a smoky and tender chicken they'll love.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A beautiful southern-style blackberry cobbler uses canned berries and self-rising flour, so it's easy to have anytime.
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Baked instead of fried but still plenty crispy.
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Nut-studded caramel tops sliced pears and cranberry cake in this upside-down cake, which can be served plain or with a scoop of vanilla ice cream.
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Black-eyed peas are mashed with crumbled bacon and roasted red pepper, then formed into patties, and fried until golden, crispy, and delicious.
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This is a great recipe for those who love battered calamari. It's so simple and the finished product is awesome! Serve with marinara sauce for dipping.
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This is an almost-must dish in any South Indian/Tamil vegetarian meal. It is not spicy, and is very versatile, which can be used as a side dish for rice, bread...