Search Results (19,095 found)
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Boneless, skinless chicken breasts take the place of wings in this easy pub-style favorite. Serve the crispy, spicy strips with blue cheese dressing for dipping.
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This seasoning mixture will give your basic burgers a wonderful flavor.
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Push the deep fryer aside and pull out the air fryer instead next game day. Skip the oil and achieve crispy Buffalo chicken wings straight out of the air fryer.
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In North Carolina, barbeque sauce is made with a vinegar base and ground red pepper. Pork is the meat of choice.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe courtesy of Jeff O'Neill From the show Oprah's Top Picks for Summer Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald...
cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
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This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.
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These baked pinto beans are mixed with bacon and lots of spices, then topped with all the fixings you could want, including cheese, sour cream, avocado, and an...
cooking.nytimes.com
This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose “Made in India: Recipes From an Indian Family Kitchen” was released in 2015 The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end.
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A rich, vegetarian mushroom pierogies recipe.