Top Rated Paper Bag Recipes

Lobster in a Paper Bag with Green Curry
This dish comes from our travels in Southeast Asia. Using a really fresh green curry and hints of lime and coconut with Maine’s fresh shellfish was a no-brainer for us. Heating the ingredients in paper is a gentle way to cook, and you can make it ahead of time and then bake them at the last minute. For a dramatic effect at a dinner party, open the paper bags at the table, serving the sauce on the side. Your guests will gasp when the steam is released, bringing the aroma of lobster and spices to the room. Click here to see The Ultimate Lobster Bible. 
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5
Originally known as Onion McNuggets, this iconic menu item was introduced to the McDonald’s menu in 1979 after a discussion between Rene Arend, McDonald's executive chef, and Fred Turner, McDonald's CEO at the time, about changing the item. When Turner suggested chicken, Arend immediately began making the recipe, and then decided that the Chicken McNuggets were infinitely better than their onion counterparts. At first the company couldn’t provide enough chickens to supply all of the franchises at the time, however by 1983 that was no longer a problem. Click here to see How to Make 10 Iconic McDonald’s Dishes at Home Click here to see 10 Iconic McDonald's Menu Items Recipes
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4.42857
A fried breast of chicken, topped with two dill pickles, and placed on top of a warm, buttery bun? It sounds eerily like a Chick-fil-A sandwich, but the McDonald’s rendition has something unique about it. You not only can enjoy this Southern specialty for lunch or dinner at McDonald’s, but you can have the same chicken recipe for breakfast, too (a biscuit makes a huge difference). McDonald’s customers have loved the simple, tangy, flavors of the sandwich ever since it came out. Click here to see How to Make 10 Iconic McDonald’s Dishes at Home Click here to see 10 Iconic McDonald's Menu Items Recipes
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4.4
Yucatán Chicken and Lime Soup
I love making everyday dishes in other countries because what seems ordinary when viewed through our looking glass becomes so different given another country’s flavor palate.  Plus, I love every day. It’s what life is really made of (#deepthoughts). Chicken soup is definitely one of my favorite dishes to reinvent because it’s healthy, comforting and usually very easy, no matter where on the globe you happen to land.This one is no exception, but it does require making your own stock. I know, I know…sometimes you just want to use canned and that’s okay.  Sometimes. In fact, I almost went that route this time. I stood in front of the boxed broth for, no joke, about 3 minutes weighing the pros and cons of doing so for this dish, but given the unique ingredients and methodology required for this particular stock, I decided to suck it up and just do it myself. It wasn’t even a meat stock. It was a veggie stock.  Self, I said, take your lazy pants off.Sopa de Lima is a specialty of the Yucatán given the plethora of limes on the peninsula and the magic, I think, is in the aforementioned stock. This stock is built on pan-roasted (you’ll see in the recipe below) onions and garlic, peppers, limes and spices, and once it’s all melded and happy and cooked through, it packs a spicy punch that will clear your sinuses and wake up your taste buds in a way that no other chicken soup does.  It’s topped with a garnish of lime slices, queso fresca, cilantro and fried tortilla strips for some crunch.  Chicken soup, redefined.For more great recipes like this one, visit the The Hungary Buddha. 
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4
Grilled Nectarines
This is part of my “bagged barbecue” series. In the past I’ve cooked turkeys, pork roasts, shrimp, and even apple pies in a bag. If you like the moistness of beer-butt chicken, you have to try this cooking method. 
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3.8
Grilled Citrus Chicken
A marinade of roasted red bell peppers and citrus juices keeps the chicken moist as it cooks on the grill to perfection. Then, the remaining marinade is boiled down to make a delicious and flavorful sauce that gets a touch of butter at the end. Click here to see 15 Great Grilled Chicken Recipes. Click here to see 101 Ways to Cook Chicken
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3.4
Two things that seemingly don't go together — in your drinks, no less — end up being pretty delicious in this cocktail. Made by Josh Goldman from Los Angeles' anticipated new restaurant, Mess Hall, this drink was perfect for the Finger Lickin’ Good Fried Chicken Fest. After all, who doesn't want a piece of fried chicken after a sweet cocktail? 
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3.291665
Chicken and Waffles
This is the comfort food of all comfort foods, and has long been served in Tremé home kitchens. The combination of salty chicken, sweet waffles, and syrup makes your taste buds do a dance. For the most authentic NOLA flavor, serve your chicken and waffles with Steen's 100-percent Pure Cane Syrup. Click here to see Mardi Gras: The Feast Before the Fast.
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3.18182
Butternut Squash, Potato, and Roasted Pepper Soup
It was smooth and creamy and her secret was to add a bit of potato; loved how it made the soup the perfect texture without having to add flour to thicken it. Plus, another thing I loved? Some poblano peppers and just a bit of heat! Serve and garnish with sour cream, avocado, onion, and red pepper. See all butternut squash recipes.
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3
As if eating raw cookie dough straight from the package wasn't indulgent enough, someone went and made it even better (and less guilt-ridden, seeing as it's cooked), by deep-frying it. From Taylor Mathis' The Soutern Tailgating Cookbook, these deep-fried cookie dough balls are sure to steal the show, whether at a game or in the comfort of your own home. Click here to see 13 Things You Didn’t Know You Could Fry
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3
Cinnamon Sugar Doughnut Minis
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Have doughnut holes prepared at a moment’s notice with help from premade pizza dough. Blogger Paula Jones from Bell'alimento tosses hers in cinnamon sugar, but you can drizzle them with some icing and sprinkles as well. Click Here to See More Doughnut Hole Recipes
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2.5
Simple and delicious, this calamari is lightly dusted in flour, salt, and pepper, and fried in hot olive oil. Serve with fresh lemon. I would enjoy a Sicilian white with Calamari Fritti — Firriato Etna Bianco 2012, Sicilia comes to mind when I think of fried calamari.
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