These easy-to-prepare potatoes cook up tender and buttery on the stove, and they go so well with Mom's fried fish. I like using red potatoes because they have a little sweetness to them.
Slightly spicy Anaheim chiles are stuffed with Mexican cheese, rolled in flour and beaten egg, and pan-fried until golden brown in this authentic recipe handed down for generations.
Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.
This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.
The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.
Easy to make with convenient, packaged coleslaw, in this version the creamy dressing with vinegar, sugar and vegetable oil is close to what's served at popular fried chicken, burger and fish restaurants.
Simple and tasty pan fried salmon cakes! Just salmon, eggs, onion and black pepper. Mix it all up, shape into patties and you are ready to go! Great with macaroni and cheese.
Tuna, macaroni, creamy soup, cheese and fried onions are all you need to make this super easy tuna casserole that I learned from my roommate. It's great as leftovers, too.
Italian-inspired rice balls made with lean ground beef are rolled in crumbs and baked, not fried. They are flavored with Parmesan and mozzarella cheeses, and served with prepared pasta sauce.
Fried chicken is topped with an Asian-style mild gravy composed of oyster and soy sauces with chicken broth. An abundance of cashews adds crunch and sweetness.
Rather than a heavy, fried falafel, heres an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce
I'm from San Diego and these taste just like home! Chunks of cod are fried in a beer batter, and served in corn tortillas with shredded cabbage and a zesty white sauce. Serve with homemade pico de gallo, and lime wedges to squeeze on top!
I'm from San Diego and these taste just like home! Chunks of cod are fried in a beer batter, and served in corn tortillas with shredded cabbage and a zesty white sauce. Serve with homemade pico de gallo, and lime wedges to squeeze on top!
Bacon sure does something wonderful for broccoli, and that 's the case with this great party salad. It 's fried up and crumbled and sprinkled on the fresh broccoli along with toasted sunflower seeds. Onions and raisins, also make an appearance.
Thinly sliced pork stir-fried with bell peppers, celery, Brussels sprouts, and more. The use of fresh herbs add bright, fresh flavor to this dish without needing added salt.
This is a highly seasoned, beef nugget just like from the fast food joint of Idaho in the 1970's! Steak strips are soaked in a buttermilk marinade, then breaded in seasoned flour and deep fried.
Ginger, peanut butter, hoisin sauce, brown sugar, chili paste, rice wine vinegar and sesame oil make up this wonderful dressing. What we love are the fried wontons tucked inside the chicken salad.
A tangy, sweet but tart honey lime coating gives these wings a refreshingly zingy way to fly - right into your mouth! These fried wings are straight forward, sweet-and-sour.
