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This Tunisian and Israeli dish is like a Mediterranean version of huevos rancheros. Fried eggs simmer in a sauce of tomatoes, onions, colorful bell peppers, chile peppers, and spices.
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Top crunchy toasts with crispy salami, eggs scrambled with fontina cheese, and olive tapenade for a breakfast bruschetta.
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This is for all you gangstas, thugs, and players out there.
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Add a little splash of color to your fried potatoes by stirring yellow squash into the mix. It is a great way to use up the extra summer crop!
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This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fried rice with shrimp, green onions, egg, soy sauce and bean sprouts. Works well with left-over cooked rice.
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Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers.
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Spicy mustard and wasabi paste give this cheesy, bacon-filled appetizer a devilish kick.
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You'll never buy a fast food breakfast again once you've learned how to make these quick and easy egg and cheese sandwiches in your own kitchen.
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Pork is tossed with leftover cooked rice, spring onions, garden peas, and curry paste in this delicious version of Chinese fried rice.
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Get Cornmeal-Fried Onion Rings Recipe from Food Network
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These crabs are fried to a light crisp, and you can eat the whole crab. Try them in a po' boy sandwich!
Ingredients: crabs, egg, milk, flour, oil