1,474

Deep Fry

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New England Cheese Puffs

Posted by Molly53  

A savory little mouthful from the New England chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. MORE»

Recipe #303976

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Fried Chicken (Wings) As I Like It!

Posted by nitko  

You can use all parts of chicken; of course wings are the best. When picking up the chicken try to pick young or small ones. The best parts are breasts, but legs are also nice. Don’t forget to remove the skin. MORE»

Recipe #303767

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Chicken in Fermented Tofu

Posted by Chef #437776  

taken from Angie's Recipes, http://schneiderchen.de/ MORE»

Recipe #303499

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Angel Food Cake Wraps

Posted by Montana Heart Song  

An appetizer for the sweet tooth! Fast and easy MORE»

Recipe #302943

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Cannoli Shells and Ricotta Cream Filling

Posted by WiGal  

Giovanna, our good friend, makes wonderful cannoli shells and ricotta cream-love friends like her! Her family owned Italian restaurants for over 40 years in the Chicago area. She stores the shells in a plastic air tight container at room... MORE»

Recipe #302828

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Benihana Seafood Tempura

Posted by Celticevergreen  

This is a copycat of the Benihana Seafood Tempura dish found at their restaurant. MORE»

Recipe #302404

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Benihana Vegetable Tempura

Posted by Celticevergreen  

This is a copycat of the Benihana Vegetable Tempura served at the restaurant. The tempura batter only makes enough for one type of tempura, Mixed Vegetable, Onion or Cauliflower so you will need to decide what type of tempura to make. MORE»

Recipe #302242

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Boston Baked Bean Croquettes

Posted by Molly53  

A thrifty way to recycle leftover beans into something new and perfect for OAMC cooking. Serve with tomato ketchup. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #301468

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Portobello Mushroom Fries

Posted by cookiedog  

Portobellos breaded with Panko. From Down Home with the Neely's. MORE»

Recipe #300874

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Easy Hush Puppies from Arkansas

Posted by Chef~Kyle~In Middle Skool  

This is one of the easiest hush puppy recipes! MORE»

Recipe #300767

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Erik's Cheesy Cheetoh Chicken

(1 reviews) Posted by DesStar  

My husband's invention, who knows how he came up with the idea but it is good. MORE»

Recipe #300363

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Spuddies

Posted by Chef #818726  

This is an excellent recipe from one of my favorite cookbooks. Feel free to flavor with garlic, onion, or parsley rather than coriander. MORE»

Recipe #299525

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Easy Egg Rolls

Posted by ibelieveinmagic  

Delcious! and no meat MORE»

Recipe #298683

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Andagi

Posted by Chef #437776  

I forget where this recipe originates from, but I've adapted it and added a few tips. I like this recipe because it's fairly simple, is easily divided, and is slightly lighter (less dense) than other andagi that I've had. You can cook them up,... MORE»

Recipe #298617

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Spicy Chicken Empanadas (Paula Deen)

Posted by mailbelle  

DH and I watched Paula Deen make these today and he's anxious for me to try them now! These were served at Paula's surprise 60th birthday party. Using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts. MORE»

Recipe #298317

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Green Tomato Spirals

Posted by mailbelle  

These don't have to be cut into spirals; just thinly slice the green tomatoes instead. (I have a gadget that cuts potatoes, onions, etc into long spirals, like curly fries, and wondered how it would do with a green tomato. It did great!). These... MORE»

Recipe #298231

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Fried Buffalo Chicken Sandwiches

Posted by ewells  

Better than any buffalo sandwich you can order at a restaurant! My husband loves them, and we usually have them a few times per month. MORE»

Recipe #298146

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Chicken Fried Wild Turkey With Gravy

Posted by Chef #680599  

My husband hunts and we always end up with several wild turkeys each year. This is a great way to cook it, and the whole family loves it! Yummy! MORE»

Recipe #297599

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Rye Drop Cakes

Posted by Molly53  

Crispy and golden on the outside, delicious inside. Delicious served with maple syrup for Sunday breakfast. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. MORE»

Recipe #297507

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Crab Rangoon

Posted by Chef #812829  

Deep fried crab rangoon MORE»

Recipe #297415

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