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This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
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When deep-frying, do not fry more than one layer of rings at a time (although a little overlap is fine).
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Get Grilled Turkey Sliders with Tomato Jam Recipe from Food Network
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Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
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This moist and easy mango cake is the result of yellow cake mix and mango baked together and topped with homemade mango glaze.
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Cantaloupe salsa made with tomatoes, jalapeno peppers, and cilantro is a sweet and savory version of traditional salsa.
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Brussels sprouts with a bold dressing are downright delicious.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A yummy variation on traditional Mexican green rice (arroz verde) with Chihuahua cheese and crema which makes the rice creamy and cheesy.
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Southern smothered pork chops are covered in an onion gravy; this updated version features red onion and strips of roasted poblano chiles, which lend a slight smoky flavor and a bit of heat.
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Shredded green plantains are shaped into patties, then fried until crisp. Serve these "little spiders" as a snack or side dish.