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cooking.nytimes.com
This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"Make your own corn dogs just like at the fair with this rich buttermilk corn batter."
www.chowhound.com
This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well.
www.delish.com
Adam Perry Lang's barbecue sauce sweet, spicy, and sticky pairs perfectly with his super-flavorful chicken wings.
www.delish.com
This is feed-a-crowd food: filling, hearty, satisfying, and easy to put together. It's not a fancy recipe, but bring it to your next potluck and there won't be a bit left when you go to pick up your dish.
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The onion rings in this recipe are coated in a batter of semolina flour and club soda, then fried until puffed, crisp, and golden brown.
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Learn to make classic Swedish meatballs with Chowhound's straightforward, six-step recipe. These small meatballs can be used as an appetizer, as part of a meat...
www.foodnetwork.com
Get Spicy Three-Bean Pantry Chili Recipe from Food Network
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Blend yellow cake mix and apricot nectar in this cake recipe to deliver a light and elegant dessert with a lemon-flavored glaze.
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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.