It's easy to make pub-style boneless chicken wings at home. Just bread boneless chicken bread strips, fry in hot oil, and toss with a spicy butter and hot sauce blend. Don't forget to serve the crispy strips with blue cheese dressing for dipping.
Eggs are a natural partner with corned beef hash. You can prepare them over-easy, scrambled, soft-cooked or poached, as shown here. For simple directions on how to poach eggs, click on the link at left.
I make this creative pizza for Super Bowl parties. The sour cream, bacon, onions and cheese make every bite taste just like a loaded baked potato. --Gina Pierson, Centralia, Missouri
Because it's so thick, this French toast is made in two steps: first we brown it on the griddle, and then finish the cooking in the oven to ensure that the custard is fully cooked.
When I make these chops, I always have to make extra. Everyone has to eat more than they need. Great with a salad. The chops are baked in a crispy, buttery coating in the oven.
Your favorite sausage is grilled, then sliced, and served with sauerkraut that's been browned in a buttery spread for a sweet and tangy German-inspired meal.
Eggs are a critical leavening agent for cream puffs, making the batter rise and expand. Piercing the cooked puffs allows steam to escape so the texture is almost hollow. A stand mixer is crucial; the batter is too thick to beat with a hand mixer. Freeze completely cooled cream puffs for up to one month. Cream puffs are also good with savory fillings, such as chicken or shrimp salad.
Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
