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Although my southern mom would be mortified at my twist on her southern-fried chicken, I came up with it because my husband won't eat chicken skin, but he loves...
Although my southern mom would be mortified at my twist on her southern-fried chicken, I came up with it because my husband won't eat chicken skin, but he loves...
Ingredients:
chicken, white flour, eggs, milk, adobo, black pepper, cayenne pepper, poultry, garlic powder, onion powder, oregano, tabasco sauce
www.foodnetwork.com
Get Buttermilk Waffles with Buttermilk Fried Chicken Tenders Recipe from Food Network
Get Buttermilk Waffles with Buttermilk Fried Chicken Tenders Recipe from Food Network
Ingredients:
flour, baking powder, baking soda, sugar, salt, eggs, buttermilk, butter, chicken tenders, garlic powder, onion powder, cayenne
www.chowhound.com
A quick, savory dish that can be eaten for breakfast or dinner.
A quick, savory dish that can be eaten for breakfast or dinner.
www.foodnetwork.com
Get Marinated Fried Sardines (Sardinas Fritas en Adobo) Recipe from Food Network
Get Marinated Fried Sardines (Sardinas Fritas en Adobo) Recipe from Food Network
www.foodnetwork.com
Get Fried Green Tomato BLT with Sweet Basil Mayo Recipe from Food Network
Get Fried Green Tomato BLT with Sweet Basil Mayo Recipe from Food Network
Ingredients:
basil leaves, mayonnaise, lemon juice, dijon mustard, sandwich bread, arugula, rice flour, egg, buttermilk, baking powder, baking soda, cornmeal, green tomato
www.allrecipes.com
Cream cheese imparts true richness to this appealing bread machine loaf. Although it is terrific as is, it also invites whatever additions tickle your fancy: chopped fruit, little chunks of chocolate, sweet nuts or whatever you prefer.
Cream cheese imparts true richness to this appealing bread machine loaf. Although it is terrific as is, it also invites whatever additions tickle your fancy: chopped fruit, little chunks of chocolate, sweet nuts or whatever you prefer.
www.allrecipes.com
Oatmeal "marinated" in brown sugar and vegetable oil makes for crispy edges and a chewy middle.
Oatmeal "marinated" in brown sugar and vegetable oil makes for crispy edges and a chewy middle.
www.allrecipes.com
We know that this version of vinegar pie is about a century old, so while you 're mixing it up, you can contemplate all the people it 's delighted over the years. Egg, sugar, butter, flour, lemon juice, water and vinegar are mixed together in a bowl, poured into a prepared crust and baked.
We know that this version of vinegar pie is about a century old, so while you 're mixing it up, you can contemplate all the people it 's delighted over the years. Egg, sugar, butter, flour, lemon juice, water and vinegar are mixed together in a bowl, poured into a prepared crust and baked.
www.allrecipes.com
These air fried chicken nuggets are healthier than deep fried, and have tons of flavor! Serve with your favorite dipping sauce such as ranch, honey mustard or chipotle mayo.
These air fried chicken nuggets are healthier than deep fried, and have tons of flavor! Serve with your favorite dipping sauce such as ranch, honey mustard or chipotle mayo.
www.delish.com
We like our snack cakes SUPERSIZED!
We like our snack cakes SUPERSIZED!
Ingredients:
cake mix, cream cheese, marshmallow cr, egg, sugar, flour, vanilla, coconut, butter, powdered sugar
cooking.nytimes.com
This recipe first came to The Times in 1941, published under the rather humdrum title “Grapefruit Dessert,” only to be revived in 2010, as part of Amanda Hesser’s Recipe Redux column Adapted from Maurice Gonneau, the executive chef at the Park Lane and the Chatham in New York City, this recipe is whipped up with just a few items you may already have on hand: egg whites, sugar, grapefruits, and a bit of brandy The end result is, Hesser wrote, “the love child of broiled grapefruit and baked Alaska,” a dish “as joyful as it is unexpected.” A photo accompanying the column bears an enticement, and a mild warning: “This dessert is best served to good friends with an appreciation for weird and delicious treats.” Find those friends, and you have a dish worth sharing.
This recipe first came to The Times in 1941, published under the rather humdrum title “Grapefruit Dessert,” only to be revived in 2010, as part of Amanda Hesser’s Recipe Redux column Adapted from Maurice Gonneau, the executive chef at the Park Lane and the Chatham in New York City, this recipe is whipped up with just a few items you may already have on hand: egg whites, sugar, grapefruits, and a bit of brandy The end result is, Hesser wrote, “the love child of broiled grapefruit and baked Alaska,” a dish “as joyful as it is unexpected.” A photo accompanying the column bears an enticement, and a mild warning: “This dessert is best served to good friends with an appreciation for weird and delicious treats.” Find those friends, and you have a dish worth sharing.