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Chicken thighs and drumsticks marinate all day or overnight in seasoned buttermilk before being floured and deep-fried in this Southern-style treat.
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This recipe is by Dena Kleiman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a recipe my mom used to make ahead of time, and bring on boat trips. It's unusual and very, very good. The filling is nice and creamy, and the pastry is rich and tangy.
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These tangy fried pickles hit the spot.
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Zest and juice an orange to add to oatmeal cookie dough for a different flavor profile of a classic cookie type.
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These feta-stuffed bites will change the way you think about meatballs forever.
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A layer of raspberries and extra lemon are added to the traditional lemon meringue pie for a tangy and sweet dessert for any special occasion.
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A thick egg custard is cooked up with lots and lots of milk and heaps of sugar. Beaten egg whites are gently folded in, making this filling fluffy and even more delicious. Then it 's poured into a deep-dish pastry shell and baked until set.
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These cheesy chicken pockets are made of phyllo dough filled with three kinds of cheese, chicken, and a dash of hot sauce. They are a perfect finger food for parties.
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Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.