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cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Button mushrooms are battered and fried in oil for an irresistible snack. These are great for watching sports.
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This isn't your ordinary fried bologna sandwich. Fry up authentic Italian mortadella with onions and peppers, layer it in a hoagie roll, and top with cheese, fried potatoes, and fried eggs.
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Get Fried Plantains Recipe from Food Network
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An enormous step up from the usual fast-food breakfast sandwich, this fluffy biscuit is topped with eggs, cheese, country ham, and jam. If this isn't a good way to start off the day, what is?
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Ground beef, potatoes, and Cheddar cheese are baked into a creamy casserole topped with French-fried onions for a comforting meal the whole family will love.
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Cooked rice fried with egg, bacon, peas, carrots and frozen mixed vegetables.
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This potato soup, spiked with the spicy addition of jalapeno pepper, is hearty enough to be served as a meal paired with crusty rolls.
cooking.nytimes.com
When the chef Daniel Rose was growing up, his mother would make potato pancakes the first and the last three nights of Hanukkah These latkes are inspired by the French classic pommes Darphin, but the addition of onions puts them in a category all their own.
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This recipe for egg fried rice with cucumber is a great way to use leftover rice, creating a quick and easy, Asian-inspired lunch or dinner.
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This is a dense sour rye loaf with potato flakes and caraway seeds that begs for a pile of pastrami and a smear of mustard.