FRIED ASPARAGUS
This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. -Lori Kimble, Montgomery, Alabama
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.
Nutrition Facts : Calories 70 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BEER-BATTERED CALAMARI WITH GARLIC-LEMON MAYONNAISE
Make pub-worthy, beer-battered calamari right at home. You can also substitute the squid with shrimp, fish or veggies.
Provided by By Paula Kittelson
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
- Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
- In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
- In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
- Serve calamari hot with Garlic-Lemon Mayonnaise.
Nutrition Facts : Calories 780, Carbohydrate 53 g, Cholesterol 260 mg, Fat 10, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 0 g, TransFat 0 g
PAN-FRIED ASPARAGUS
This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!
Provided by Kim
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g
CRUNCHY BATTER FRIED FISH (NO BEER)
I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!
Provided by BETHANY T.
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
- Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
- Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
- In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
- Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
- Cut fish into portion sizes and remove any pin bones, and pat dry.
- Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
- Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
- Cook the fish one or two pieces at a time until golden brown.
- Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
- Serve while hot.
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
EGG BATTER PAN-FRIED FLOUNDER WITH GREEN GARLIC
For savory, moist, delicate flounder, it is difficult to beat this fast, easy method. Lightly coat the fillets in flour, then dip them in a mixture of beaten egg and milk. Slide them into a hot skillet filled with oil to a 1/4-inch depth and let them fry until golden, a mere two minutes or so per side, without jostling them around too much. Serve with a sauce of green garlic cooked in butter, with the juice of half a lemon providing a jaunty, bright finish. A sprinkling of chopped parsley makes for an elegant presentation, lifting an already elevated weeknight dish. Use fluke or sole in place of the flounder if you'd like, or scallions for the green garlic.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the fish fillets with salt and pepper. Make the egg batter by whisking together the eggs and milk in a shallow bowl, along with a pinch of salt.
- Put the flour on a plate. Coat each fillet lightly on both sides, then submerge the fish in the egg batter. (This can be done up to 30 minutes ahead.)
- Pour about 1/4 inch oil in a wide skillet over medium-high heat. When the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. (Discard remaining batter.) Carefully lay each fillet in the pan and let fry gently until golden, about 2 minutes per side. Remove and blot briefly on paper towels, then transfer to a warmed serving platter.
- Pour off any remaining oil and return the pan to the heat. Melt the butter in the pan and add the green garlic, and a little salt and pepper. Let cook without browning for about 1 minute, then add the lemon juice.
- Spoon the green garlic butter over the fish. Sprinkle with parsley, garnish with lemon wedges and serve immediately.
Nutrition Facts : @context http, Calories 709, UnsaturatedFat 40 grams, Carbohydrate 19 grams, Fat 58 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 15 grams, Sodium 743 milligrams, Sugar 2 grams, TransFat 0 grams
BATTER FRIED ASPARAGUS WITH HERB OR LEMON DIPPING SAUCES
Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders.
Provided by Feast Your Eyes
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels.
- Place oven rack in the middle position; preheat oven to 200°F
- In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour.
- For the dipping sauces:.
- HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve.
- LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve
- Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside.
- Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.).
- Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden.
- Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes.
- Serve warm with one or both of the dipping sauces.
Nutrition Facts : Calories 208.6, Fat 10.7, SaturatedFat 1.7, Cholesterol 34.1, Sodium 225.4, Carbohydrate 21.8, Fiber 1.4, Sugar 2.9, Protein 3.8
BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SERVICE
Provided by David Tutera
Time 22m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
- Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
- Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
- Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.
SUNNY'S BEER BATTERED MOROCCAN ASPARAGUS WITH DIP
Provided by Sunny Anderson
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Add 1 cup of the flour to each baking dish. Set one aside for your dredging station. In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk. Slowly stir in the beer until the batter thickens to a pancake consistency. If there is a sip of beer leftover, don't waste it, drink it! Rest the batter for 5 minutes.
- Fill a large pot 3- to 4-inches deep with oil and heat until a deep-fry thermometer reaches 350 degrees F. To fry, first dredge the asparagus in the flour, then shake off lightly and run through the batter. Immediately and gently lower the asparagus into the oil. Fry until the batter is golden brown, about 5 minutes. Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil. Remove to a paper-towel-lined plate and sprinkle with salt. Repeat for the remaining asparagus. Serve warm with the chilled Moroccan Spice Dip.
- In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend. Taste the dip and season with a pinch of salt, if needed. Refrigerate until ready to serve.
ASPARAGUS WITH HERB DIPPING SAUCE RECIPE - THE MOM 100
Asparagus with Herb Dipping Sauce recipe is a simple vegetable side dish turned into an appetizer with a dipping sauce.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F.
- Trim the asparagus bottoms about 2 inches and peel the outside of the bottoms of the stalks if they are thick asparagus. Place the asparagus in a baking pan. Don't worry about finding a pan large enough to hold the asparagus in a single layer - the stalks can overlap a bit. Drizzle the olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt, and toss again.
- Roast the asparagus for 7 to 10 minutes for thin stalks, 10 to 14 for thick ones. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they're still a little firmer than you would like. Also, it's very hard to dip a super tender asparagus. Transfer to a plate and let cool to room temperature.
- While the asparagus are roasting, make the dipping sauce. Place the arugula, scallions, basil, and salt and pepper in a food processor or blender and pulse to chop, then run the machine to chop finely.
- In a medium bowl combine the mayonnaise, sour cream, lemon juice and Worcestershire sauce, if using. Turn the herb mixture into the bowl and stir well to combine. Transfer to a small serving bowl and serve with the asparagus for dipping.
ASPARAGUS WITH DIPPING SAUCES
An elegant spring dish perfect for a relaxed dinner party - simply let your guests pick and dip
Provided by Good Food team
Categories Canapes, Dinner
Time 50m
Number Of Ingredients 12
Steps:
- To make the Parmesan butter, tip the lemon juice into a small saucepan and, over a very low heat, add the butter. Melt and stir the butter into the lemon juice until you have a smooth sauce, add the Parmesan and season to taste, then set aside.
- To make the Asian dressing, using a pestle and mortar, crush the chilli with the brown sugar, then stir in the lime juice until the sugar has dissolved. Stir through the soy sauce and sesame oil, then set aside.
- For the garlic mayonnaise, mix all the ingredients together. Decant the sauces into 3 serving dishes.
- Bring a large pan of water to the boil and cook the asparagus for 2-3 mins until just tender. Drain well and serve steaming hot in a pile for everyone to help themselves and dip into the sauce of their choice.
Nutrition Facts : Calories 431 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.42 milligram of sodium
HOW TO COOK ASPARAGUS
Asparagus is incredibly flexible, and it's incredibly delicious too. David Tanis shows you how to cook it.
Provided by David Tanis
Number Of Ingredients 0
Steps:
- Asparagus is best and freshest in spring from a local source. Generally, the West Coast season runs from February to May; East Coast asparagus appears in May and June. Asparagus from Peru is available year-round, of course, but it is not as good.At the market, look for spears that are brightly colored and have compact, tightly closed tips. Spears that are ridged or look dry have lost their flavor. Check the root ends to see how dried out they are; if they are truly brown, reach for a different bundle.For stovetop cooking, a stainless steel or enamel-coated cast-iron pot is best. If you're stir-frying, you'll need a wok or a deep-sided cast iron skillet. For roasting, use a baking sheet or a small roasting pan.Asparagus cooks quickly, so make sure to have all your ingredients ready by the stove. It's best served warm or room temperature; ice-cold asparagus is unpleasant.
- Asparagus comes in different shades and sizes, and each has its strengths. Here are some tips on how best to choose, clean and store it. There are three colors of asparagus: green, purple and white. Green asparagus is by far the most common and is available year-round in American supermarkets. You'll find thin, medium and fat green spears in almost any market. Whatever its thickness, green asparagus should be cooked al dente. White asparagus is more common in Europe. It is white because the plants are covered in mulch to prevent them from developing chlorophyll, which gives plants their green color. White asparagus must be completely peeled from tip to tail, and, unlike green, should be well-cooked. It is a mistake to cook green and white asparagus together. Purple asparagus has a beautiful violet skin that turns dark green when cooked. Its taste is similar to that of green asparagus. Asparagus usually comes in three sizes: Pencil-thin, medium and jumbo. The thickness of the asparagus does not indicate its maturity; a thin asparagus spear does not grow into a fat one. What you'll choose is based on personal preference and what you're cooking. Some describe thin spears as grassy or thicker ones as meaty.Thin asparagus is great for stir fries and sautéing. Fat asparagus is good for roasting or grilling, and best when you want to serve whole spears, even simply steamed. Medium spears work in almost any cooking method. Store your asparagus in your crisper drawer, wrapped in a damp paper towel and then in a plastic bag, no longer than three days. Do not clean it first. Or you can store asparagus upright in a container with an inch of water. Place it in the fridge, uncovered.
- Before you begin cooking, take a minute to snap or cut off the tough bottom ends of the asparagus. If you have nice fat spears, peel their tough skin away too. We'll show you how. Snapping off woody asparagus bottoms gives you spears of slightly different lengths, but guarantees no tough ends when you sit down to eat. To snap, hold a spear with both hands and find the natural bending point near the bottom of the stalk. Then snap. Make sure your hands really are near the bottom, or you risk discarding too much; a stalk will snap in the middle if you're not careful. The spear should break at a point where the asparagus has started to lose its moisture.Cutting your spears is fine as long as you take care to avoid the woody ends. (But please, don't use the discarded ends to make anything but compost.)The skin on larger asparagus spears doesn't soften with cooking, which is why it's best to peel the lower stalks of medium or fat spears, both green and purple. Always peel white asparagus.To peel, place the spear flat on your work surface. Using a vegetable peeler, preferably one with a swivel blade, peel the asparagus from about halfway up the spear toward the root end. Never peel the tips. Use a light hand, or you'll peel off too much of the sweet core. Asparagus can be peeled a few hours ahead of time, wrapped and refrigerated.
- Roasting asparagus allows for a slight caramelizing of the vegetable's skin, and it's just luscious. It's also a fast way to get delicious asparagus on the table without standing at the stove.Here's a very simple method for roasting that just requires olive oil, salt and pepper, but you can add other spices as well: cayenne, red pepper flakes or smoked salt. Or try chopped walnuts, a sprinkle of grated Parmesan and a drizzle of balsamic vinegar.Heat your oven to 425 degrees, and dress asparagus spears lightly with olive oil and season with salt and pepper. Spread them on a baking sheet or in a roasting pan in one layer and roast until lightly browned and sizzling, and just firm-tender. If you are roasting on a baking sheet, that should take 10 to 12 minutes, or about 15 minutes in a heavy-bottomed roasting pan. The trick here is getting the spears nicely colored without overcooking them, and you should always err on the undercooked side - asparagus will continue to cook off the heat.
- Simply steamed or simmered asparagus is delicious, and you can dress the spears however you like: in a bagna cauda, or a mixture of lemon juice and olive oil, or nothing at all. These are very easy cooking methods, and any size spear will work, although medium is best. We'll also tell you how to blanch asparagus, a useful method when incorporating the vegetable into other dishes. It's easy to cook asparagus in a steamer. Bring one inch of well-salted water to boil in a pot with a steamer insert, and place the spears in the steamer in a single layer. (If necessary, work in batches; do not pile in the asparagus or try to cook too many at a time.) Cover the pot and cook for about 3 minutes, depending upon size of spears. Err on the undercooked side - asparagus will continue to cook off the heat. Remove from the pot with a slotted spoon or tongs and blot the excess water away with a towel.Simmering asparagus is another easy way to cook asparagus quickly, and a good option if you don't own a steamer. In a wide pot, boil a few inches of generously salted water and add your asparagus. Cook at a rapid simmer for 2 to 4 minutes, depending on the size of your asparagus. Again, don't cook too many at one time; a dozen in the pot at once is plenty. Remove from the pot with a slotted spoon or tongs and blot to remove any remaining water. Old recipes sometimes call for using twine to tie asparagus into bundles, to make it easier to retrieve them from the water. If you do, blot the cooked bundle, transfer to a platter and snip the twine with kitchen shears. Some recipes, such as spring pasta dishes, call for blanching asparagus. It's easy to do. In a wide pot, boil a few inches of generously salted water and add your asparagus, either whole stalks or cut into pieces. Cook at a rapid simmer for 1 minutes. Then immediately plunge the spears into a bowl of ice water to halt the cooking and to keep them green. Remove from ice water and blot, otherwise risk waterlogged asparagus.
- Tender, sweet asparagus can be delicious raw and dressed simply with olive oil, lemon and salt. And you don't even need to turn on your stove.Fat asparagus works best in raw preparations, like this fast recipe for a delicious asparagus salad.Using a sharp, thin-bladed knife, slice 6 to 8 fat asparagus spears very thinly on the diagonal. (Alternatively, you can cut them on a mandoline, or use a peeler to slice them lengthwise into long, thin ribbons.) Pile them into a bowl and dress with 1 tablespoon lemon juice, 3 tablespoons olive oil and a few pinches of salt. Toss and serve.
- Asparagus is great quickly stir-fried or sautéed over high heat. You could sauté spears in butter or olive oil with delicious results, but throwing some chopped herbs or sliced chiles into the pan adds wonderful flavor. Both of these methods produce juicy asparagus that retains its crunch.Thin spears are best for sautéeing or stir-frying. For Asian recipes, use a wok if you have one; otherwise, a cast-iron skillet or large sauté pan will work fine. Here's a simple method for spicy wok-fried asparagus (you can leave out the spicy elements if you wish): Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. In a wok or cast-iron skillet, heat 1 tablespoon vegetable oil until nearly smoking. Add the asparagus to the wok or skillet, season generously with salt and pepper and cook about 2 minutes until it is bright green, stirring constantly and making sure that the asparagus is coated completely with oil. Then, add 3 minced garlic cloves, 1 tablespoon grated ginger and one finely chopped serrano or other hot chile pepper. Cook for another 30 seconds or so, then transfer to a serving platter and scatter on top a handful of chopped fresh basil, mint or cilantro leaves (or all three.) And here's how to sauté asparagus: Heat a skillet or sauté pan over medium-high heat. Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. Add olive oil or butter to pan; when hot, add asparagus, season generously with salt and pepper and cook about 3 to 4 minutes, until bright green, shaking or stirring the pan frequently. The key is to cook the asparagus just enough so that the exterior browns a bit, but the interior remains crunchy. Finish it with anything you like: a squeeze of lemon, a favorite sweet vinegar, a fistful of chopped herbs.
- Frying asparagus is easier than it sounds, and results in crispy, tender spears that you won't want to stop eating. Don't forget a good dipping sauce.You'll need a deep heavy-bottomed pot, like a Dutch oven, to make tempura, and a thermometer to test the temperature of your oil. Medium spears work best. Here's an easy method:In your heavy-bottomed pot on the stovetop, heat three inches or so of vegetable oil until it reaches 360 degrees. While it heats, in a bowl, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 2 tablespoons corn starch and ½ teaspoon salt. In a separate bowl, combine 2 cups ice water and 2 eggs, lightly beaten, and then add that to the flour mixture. Mix it briefly with a fork or chopsticks, but do not overbeat; lumps are fine. Dip your cleaned, snapped asparagus spears in the batter and drop them gently in the hot oil. Fry for about two minutes, until the spears are just lightly browned. Remove them from the oil with a slotted spoon or tongs and drain on absorbent paper.
More about "batter fried asparagus with herb or lemon dipping sauces food"
RACH'S OVEN-FRIED ASPARAGUS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 3 mins
ASPARAGUS TEMPURA WITH GARLIC AND HERB SAUCE RECIPE ...
From deliciousmagazine.co.uk
Cuisine Japanese RecipesTotal Time 25 minsServings 4Calories 414 per serving
ASPARAGUS WITH HERB DIPPING SAUCE RECIPE - THE MOM 100
From themom100.com
Cuisine AmericanCategory Side DishServings 4Total Time 20 mins
10 BEST FRIED COD BATTER RECIPES - YUMMLY
From yummly.com
LEMON BUTTER SAUCE - CULINARY HILL
From culinaryhill.com
BEER BATTERED ASPARAGUS WITH GARLIC AIOLI - FOOD NETWORK UK
From foodnetwork.co.uk
Cuisine AmericanCategory StartersServings 12
HOW TO MAKE BEER BATTER - EPICURIOUS
From epicurious.com
Estimated Reading Time 3 mins
HOW TO MAKE BEER BATTER - YAHOO
From yahoo.com
Estimated Reading Time 6 mins
ASPARAGUS FRIES RECIPE: 3 DIPS TO SERVE WITH ASPARAGUS ...
From masterclass.com
Cuisine AmericanTotal Time 45 minsCategory Side
ROASTED ASPARAGUS PESTO DIP - VALERIE BERTINELLI
From valeriebertinelli.com
Estimated Reading Time 2 mins
CRISPY PAN-FRIED FISH & ASPARAGUS — SAVORY SPICE
From savoryspiceshop.com
5/5 (1)
GARLIC-AND-HERB OVEN-FRIED HALIBUT RECIPE | MYRECIPES
From myrecipes.com
4/5 (35)Calories 293 per serving
NIGEL SLATER’S DEEP-FRIED VEGETABLES AND SEAFOOD RECIPES ...
From theguardian.com
Estimated Reading Time 5 mins
21 DIPPING SAUCES FOR GRILLED MEATS AND VEGGIES
From seriouseats.com
20 EASY AND TASTY FRIED PRAWNS IN BATTER RECIPES BY HOME ...
From cookpad.com
THE BEST CRISPY FRIED PICKLES RECIPE - THE RECIPE CRITIC
From therecipecritic.com
ASPARAGUS WITH LEMON-HERB SAUCE
From bigoven.com
EASY FRIED CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
FRIED ASPARAGUS WITH HERB CREAM - GERMANFOODS.ORG
From germanfoods.org
BEER BATTERED ASPARAGUS WITH LEMON HERBED DIPPING SAUCE ...
From in.pinterest.com
10 BEST TEMPURA BATTER RICE FLOUR RECIPES - YUMMLY
FOOD MENU
From shangri-la.com
BEER BATTERED GREEN BEANS — SAVORY SPICE
From savoryspiceshop.com
SEARCH FOR RECIPES ADVANCED SEARCH - FOODNETWORK.CO.UK
From foodnetwork.co.uk
BREAKFAST LUNCH DINNER - CAESARS ENTERTAINMENT
From caesars.com
ASPARAGUS - MENU - MERRILLVILLE - YELP
From yelp.com
ORDER HOULIHAN'S (MT. LEBANON) DELIVERY ONLINE ...
From ubereats.com
BEST DEEP FRIED FOODS: 17 RECIPES TO TRY - FINE DINING LOVERS
From finedininglovers.com
HOULIHAN'S MENU, PRICES, DELIVERY | SEAMLESS
From seamless.com
EASY LEMON BUTTER BAKED FISH - SIMPLY DELICIOUS
From simply-delicious-food.com
CRAB STUFFED MUSHROOMS TERS BATTERED FRIED SHRIMP, SPICY ...
From beaurivage.mgmresorts.com
SOUTHERN FRIED CHICKEN RECIPE WITH FRESH LEMON DIPPING SAUCE
From bigoven.com
CRISPY SEAFOOD WITH HERB DIPPING SAUCE | DONNA HAY
From donnahay.com.au
PAN-ROASTED ASPARAGUS WITH DILL HOLLANDAISE SAUCE RECIPE ...
From latimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love