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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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Get Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It Recipe from Food Network
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Get Thai-Style Basil Shrimp with Basil-Coconut Rice Recipe from Food Network
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A healthy, hearty autumn soup balancing celery root and potatoes with a hint of apple.
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Get Marinated Chicken Thighs Recipe from Food Network
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Crispy, twice-fried plantains are delicious with a simple dipping sauce of mayonnaise and ketchup.
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This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cooking this pilaf in a rice cooks saves space on your stove for cooking other things. Make this vegetarian by using vegetable bouillon instead.
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Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.
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Ground beef is browned, then simmered with chili beans, tomatoes, onion and bell pepper in this simple chili.
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Whenever you're making a dinner with all the fixings, think of this cheesy cornbread dressing made with yellow squash and Mexican-inspired flavors. It's baked in a dish, and comes out moist and gooey.