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Deep-fried salt and pepper shrimp have a hint of Chinese 5-spice for a flavorful appetizer or salad-topper.
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Rolled sugar cookies painted with a egg yolk paint for a glossy finish.
cooking.nytimes.com
This meal in a bowl is pure midwinter comfort Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be
Ingredients: eggs, chicken stock, white rice
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These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese.
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A cocktail made with lemon-lime soda, bourbon whiskey and hazelnut liqueur.
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Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
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A marinade of soy, oyster sauce, sherry, salt and pepper infuse these wings with enough flavor to fly - or fry!
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Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their signature crisp.
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Recipe for Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce, as seen in the October 2008 issue of 'O, The Oprah Magazine.
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Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
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A yummy mix of veggies and eggs, topped with cheese and hot sauce. You may also use Indian curry spice or garam masala instead of cayenne and omit the cheese if you like.