Search Results (8,054 found)
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
Ingredients:
peppers, bay leaf, plus, black peppercorns, cider vinegar, water, sugar, buttermilk, flour, powdered sugar, salt plus, paprika, black pepper, baking powder, mustard, chicken breasts, vegetable oil, mayonnaise, iceberg lettuce
www.foodnetwork.com
Get Sweet Onion Mignonette Recipe from Food Network
Get Sweet Onion Mignonette Recipe from Food Network
Ingredients:
sweet onions, red wine vinegar
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
brown sugar, ancho, salt, garlic powder, cloves, cinnamon, spareribs, piment n, cider vinegar, vanilla
www.allrecipes.com
Tender asparagus is adorned with melted Parmesan cheese and served with balsamic vinegar!
Tender asparagus is adorned with melted Parmesan cheese and served with balsamic vinegar!
www.allrecipes.com
A lovely chicken marinade with oil, vinegar, poultry seasoning, egg, salt, and pepper. Your chicken will love you for this baste, and so will the family.
A lovely chicken marinade with oil, vinegar, poultry seasoning, egg, salt, and pepper. Your chicken will love you for this baste, and so will the family.
cooking.nytimes.com
This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Grilled, salmon skewers marinated in honey, soy sauce, and ginger. A delicious appetizer that won't have you missing your own party to prepare.
Grilled, salmon skewers marinated in honey, soy sauce, and ginger. A delicious appetizer that won't have you missing your own party to prepare.
www.delish.com
Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
Ingredients:
sourdough bread, bacon, red onions, wine vinegar, cannellini beans, salt, black pepper, spinach, olive oil
cooking.nytimes.com
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
Ingredients:
chicken bones, water, onions, carrots, celery, black peppercorns, bay leaves, thyme, parsley, white wine vinegar
www.delish.com
This barbecue side comes from Chef Peter McAndrews of Philadelphia restaurant Modo Mio.
This barbecue side comes from Chef Peter McAndrews of Philadelphia restaurant Modo Mio.
Ingredients:
potatoes, capers, red peppers, garlic, balsamic vinegar, sugar, red pepper flakes, oil, olive oil, mint, parmesan cheese
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Get Falafel Recipe from Food Network
Get Falafel Recipe from Food Network
Ingredients:
chickpeas, olive oil, cloves, serrano chiles, green onions, parsley leaves, mint leaves, cilantro leaves, lemon juice, cumin seeds, coriander seeds, baking powder, salt, greek yogurt, red peppers, spanish paprika, lemon, white beans, harissa, tahini, red wine vinegar, smoked paprika, tomatoes, red onion
cooking.nytimes.com
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
Ingredients:
soy sauce, wine vinegar, mirin, plus, garlic, ginger, egg yolk, baking powder, squid, scallions