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"Thank you, Ranikabani, for the tasty and great idea for dinner. The family raved with joy after eating this. As Italian sausages and bratwursts are often on sale out here, (Arizona) I plan to be using this recipe as a guide often in these difficult economic times.
As you said, this recipe is versatile. I wanted to serve this over rice, s..."
"Thank you, thank you, thank you, Bev! All my adult life I've been trying to make "Chicken Fried" anything, with less than satisfactory results. Why? Because the coating would fall or peel off during cooking, either just slipping off, or sticking to the pan and being pulled off. I have followed your recipe twice, now, with excellent results. The on..."
"Gotta love a pressure cooker to shorten what is usually an all day project when simmering the stock on the stove. A helpful hint:To deepen the chicken flavor, I first roast the chicken parts in a baking pan or roaster, at 350 degrees, until they brown, which takes about 45 minutes to an hour. Then I add the parts and all the drippings into t..."
"I got excellent results from this recipe. I am, unfortuntely, well known in my family for making hockey pucks that I insisted be called "biscuits." That was not the case this time. These biscuits were light and flaky. This recipe is going in my cookbook. Thanks, Hag chef, for sharing the recipe."