97 top coated Recipes

skinless, boneless chicken breast halves, all-purpose flour for coating, eggs, beaten, butter, vegetable oil, chicken broth, dry marsala wine, fresh sliced mushrooms, dried oregano, chopped fresh parsley, meat extract, fresh lemon juice, grated parmesan cheese for topping (optional), salt to taste, ground black pepper to taste

russet potatoes (sliced thin 3/16-1/4 inch), fresh ground black pepper, salt, garlic powder, grated parmesan cheese (you know...the stuff in the green can), melted butter (as needed to coat top of slices)

vanilla bark coating squares, chopped and melted, green food coloring paste, candy canes, toppings: holiday sprinkles , colored sugars

nutella, metal or plastic spoons, white candy coating, melted, toppings: assorted colored sugars , small or crushed candies and colored sprinkles

butter, softened, sugar, eggs, flour, baking powder, salt, milk, vanilla extract, blueberries, coated with, flour, sugar, for topping

red potatoes, skins on, stalk celery, thinly sliced, green onions, sliced with tops, radishes, thinly sliced, peels on, mayonnaise, enough to coat, sea salt, black pepper , rough grind, to taste

butterscotch sundae sauce, prepared 9 inch graham crumb crust, cold milk, vanilla instant pudding, cool whip or other prepared whipped topping, chocolate coated toffee bar (skor bar)

ground chuck, chopped fresh parsley, breadcrumbs, minced garlic, salt, grated romano cheese, top round steaks, cut 1/4 inch thick, oil (for frying ), flour, for coating

butter or margarine, softened, sugar, light brown sugar, dark brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, semisweet chocolate morsels, divided, white chocolate morsels, divided, crunchy peanut butter, toppings: holiday sprinkles , candy-coated chocolate pieces, white chocolate pretzels, white chocolate, melted

crushed pineapple, granny smith apples - peeled, cored, and cut into bite-size pieces, frozen whipped topping (such as cool whip), thawed, chocolate-coated caramel-peanut nougat candy bars (such as snickers), cut into bite-size pieces, peanuts

jumbo or regular lump crabmeat, lemons , zest grated and juiced, plus juice for coating glass rims, mayonnaise (just enough to hold it together), dijon mustard, asparagus stems , bottom halves chopped, tops left whole, seasoned salt, swiss chard leaves, to serve, whole olives, for garnish, lemon slices, for garnish, water crackers or toast points, to serve

flax seeds, sunflower oil, tahini, sugar, unbleached all-purpose flour, baking powder, salt, plain soymilk, lemon , juice and zest of (1/4 cup), chopped sunflower seeds, golden raisin (optional), poppy seeds (for coating top )

french croissants, egg yolks, whole eggs, heavy cream, irish cream, white chocolate , disks, dried cherries (or crancherries), kosher salt, vanilla, sugar, raw sugar (to sprinkle on top), butter (to coat baking dish)

beef bones, olive oil, for coating the bones, onion, unpeeled, coarsely chopped, carrot, coarsely chopped, celery, with tops coarsely chopped, mushroom, head garlic, fresh italian parsley, fresh thyme, bay leaves, peppercorns, water

milk, miracle whip, eggs, stove top turkey stuffing mix, crabmeat, shake -and-bake, original chicken extra crispy coating mix

krispy kreme doughnut copycat, doughnuts, yeast, water (105-115 degrees ), lukewarm milk (scalded , then cooled), sugar, salt, eggs, shortening, all-purpose flour, vegetable oil, creamy glaze, butter, powdered sugar, vanilla, water, chocolate frosting, butter, powdered sugar, vanilla, water, milk chocolate chips or semisweet chocolate chips, dissolve yeast in warm water in 2 1/2-quart bowl., add milk , sugar, salt, eggs ,shortening and 2 cups flour., beat on low for 30 seconds, scraping bowl constantly., beat on medium speed for 2 minutes, scraping bowl occasionally., stir in remaining flour until smooth ., cover and let rise until double , 50-60 minutes., dough is ready when indentation remains when touched.) turn dough onto floured surface ; roll around lightly to coat with flour., gently roll dough 1/2-inch thick with floured rolling pin., cut with floured doughnut cutter ., cover and let rise until double , 30-40 minutes., heat vegetable oil in deep fryer to 350 degrees ., slide doughnuts into hot oil with wide spatula., turn doughnuts as they rise to the surface., fry until golden brown , about 1 minute on each side., carefully from oil (do not prick surface); drain., dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top ., dip in sprinkles or other toppings after chocolate if desired., creamy glaze**: heat butter until melted ., stir in powdered sugar and vanilla until smooth., stir in water , 1 tbsp at a time, until desired consistency., chocolate frosting**: heat butter and chocolate over low heat until chocolate is melted., stir in powdered sugar and vanilla until smooth., stir in water 1 tbsp at a time , until desired consistency., doughnuts

free-range egg, heavy whipping cream, all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, cut into small pieces and chilled, fresh lemon verbena leaves, finely chopped, lemon , zest of, finely grated, fresh blueberries, coated with a little flour, extra cream, for brushing tops, turbinado sugar (raw sugar), lemon glaze (see my fresh for scones, cookies - biscuits and cakes #411928) (optional)

salted soda crackers, butter, sugar, chocolate chips, almonds , chopped pecans, mini-candy coated chocolates (or whatever else you want to use as topping)