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cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It is an undisputed, very unscientific fact that a breakfast burger—of the fatty, greasy, almost overwhelming sort—is the best cure for a hangover.
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Saffron, paprika, and parsley flavor this Israeli dish of tomatoes, bell pepper, onion, and fried eggs. Serve hot with tahini sauce and pita bread.
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Soda bread farls are ideal for frying after they have been made a day or so. These taste great with a poached egg on top. Fried soda is also one of the essential ingredients in an Ulster fry.
Ingredients: soda bread, olive oil, salt
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Avocados sliced, battered, then deep fried to a golden brown. Yum! Yum!
Ingredients: vegetable oil, flour, salt, cumin, avocado, egg
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This quick and easy fried eggplant Parmesan recipe gives a twist on the classic Italian dish with eggplant fried in a cheesy breading.
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Garlic, onions, soy sauce, and a touch of chili pepper add interest and a little heat to plain white rice.
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This is a simple way to prepare tasty wild salmon!
Ingredients: salmon, olive oil
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This is a great alternative meatloaf for people on high-protein low-carb diets. It tastes delicious, and one serving keeps you full for hours! Great with a salad!
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This recipe for fried rice with chicken replaces the rice with shredded cauliflower for a grain-free version of the traditional recipe.
www.chowhound.com
Eggs Benedict always makes breakfast special, even more so when you add Dungeness crab and steamed artichokes to the rich hollandaise and poached egg.
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Kikkoman Tempura Batter Mix creates a crispy coating on this detectable fried chicken.