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cooking.nytimes.com
This fried chicken is classic Mississippi picnic fare, and goes hand in hand with a cold repast of deviled eggs, coleslaw and frosty drinks A well-seasoned cast iron pan is best for cooking it, but you can do all that work the day before your feast Drain it on a paper bag and cover it tightly with plastic wrap
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Deliciously crispy and crunchy with a lemon zest, tarragon, and Old Bay panko coating.
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A spicy breading gives a crunch to these oven-fried catfish fillets.
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This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion.
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Baked tofu mimics egg whites in this vegan version of deviled eggs filled with pureed chickpeas, nutritional yeast, and spicy brown mustard.
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This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect...
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Enjoy this "CHILLO FRITO CON TOSTONES Y ENSALADA" FRIED RED SNAPPER WITH FRIED PLANTAINS & SALAD recipe with ingredients and easy step-by-step directions from Chowhound.
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Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie.
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Worcestershire, mustard and French-fried onions give extra zing to this version of baked garlic Parmesan chicken.
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This whole fish is fried and topped with a Thai basil and chile sauce for a stunning main coarse at the dinner table.
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Get Rodbenders Island Spiced Fried or Grilled Grouper Recipe from Food Network
cooking.nytimes.com
Here’s an Americanized taste of the schnitzel brought to Texas by German immigrants in the 19th century, with a Tex-Mexified twist Instead of serving the fried steaks with a peppery cream gravy, I’ve followed the teachings of Lisa Fain, who writes the "Homesick Texan" blog and is the author of "Queso Regional Recipes for the World's Favorite Chile-Cheese Dip," and applied a queso gravy instead – the cheese cut with milk, infused with onion, jalapeño and cumin, and stabilized with a little cornstarch