Search Results (5,999 found)
cooking.nytimes.com
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk No nam pla
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk No nam pla
www.allrecipes.com
Rock shrimp are dipped in a simple tempura batter, pan-fried, and tossed in a creamy aioli in this recipe inspired by the appetizer at Nobu.
Rock shrimp are dipped in a simple tempura batter, pan-fried, and tossed in a creamy aioli in this recipe inspired by the appetizer at Nobu.
www.allrecipes.com
First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.
First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.
Ingredients:
flour, tarragon, salt, ginger, black pepper, dry mustard, thyme leaves, garlic powder, oregano, egg, milk, chicken breast, vegetable oil
www.foodnetwork.com
Get Chicken-Fried Steak With Cream Recipe from Food Network
Get Chicken-Fried Steak With Cream Recipe from Food Network
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Get Fried Meatball Sandwiches with Giardiniera Recipe from Food Network
Get Fried Meatball Sandwiches with Giardiniera Recipe from Food Network
Ingredients:
eggs, pecorino romano, parsley leaves, cloves, chuck, pork, veal, panko breadcrumbs, provolone, buns, marinara sauce, red peppers
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Get Pan-Fried Cod with Slaw Recipe from Food Network
Get Pan-Fried Cod with Slaw Recipe from Food Network
Ingredients:
mayonnaise, apple cider vinegar, mustard, sugar, celery seeds, green cabbage, carrot, gala apple, scallions, egg, milk, fish, flour, saltine crackers, cayenne pepper
www.allrecipes.com
While it may not be traditional for "Southern" fried chicken, I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and golden.
While it may not be traditional for "Southern" fried chicken, I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and golden.
Ingredients:
chicken, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, cayenne pepper, buttermilk, flour, garlic powder, onion powder, peanut oil
cooking.nytimes.com
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers This recipe has been specially engineered to be made in advance It’s seasoned assertively, so the flavors won’t dull as it cools
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers This recipe has been specially engineered to be made in advance It’s seasoned assertively, so the flavors won’t dull as it cools
Ingredients:
buttermilk, bay leaves, shallots, garlic, tabasco sauce, old bay, dry mustard, salt, black pepper, honey, chicken, flour, cayenne, chipotle
cooking.nytimes.com
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
Ingredients:
coca cola, salt, thyme, cloves, hot sauce, chicken thighs, flour, black pepper, spanish paprika, garlic powder, onion powder, cayenne pepper, peanut oil
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Get Midwestern Fried Chicken with Gravy Recipe from Food Network
Get Midwestern Fried Chicken with Gravy Recipe from Food Network
Ingredients:
chicken, buttermilk, thyme, cloves, flour, crackers, paprika, canola oil, sage, chicken stock
www.allrecipes.com
Eggs and evaporated milk in the herbed batter make this rich fried chicken extra moist and flavorful.
Eggs and evaporated milk in the herbed batter make this rich fried chicken extra moist and flavorful.
Ingredients:
chicken, eggs, evaporated milk, salt, black pepper, garlic powder, onion powder, flour, vegetable oil
www.allrecipes.com
If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken.
If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken.
Ingredients:
eggs, salt, black pepper, sugar, garlic, ginger, sesame oil, soy sauce, chicken bouillon, chicken breast, potato starch, rice flour