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I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
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Rotisserie chickens makes this salad extra easy.
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Get Lola Granola Bars Recipe from Food Network
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A vegan beet and spinach stir-fry recipe over sesame rice.
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You can turn leftover Buffalo chicken wings and blue cheese from game day into breakfast or brunch with this quick and easy omelet recipe.
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This appetizer combines two great favorites. It's a crispy egg roll on the outside, with a delicious cheesesteak filling on the inside.
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This banh mi chicken burger recipe contains all the flavors of the classic Vietnamese sandwich.
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This is a wonderfully elegant trio of seafood in a refreshing and tangy sauce! This three seafood ceviche is worth trying! worth trying. Serve it in martini or margarita glasses and garnish with cilantro leaves and slices of lime. Serve with chips. I make everything ahead and marinate, but don't put the avocado in until close to serving.
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Get Darwell's Crawfish Etouffee Recipe from Food Network
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Take one swimming pool, add coconut rum, vodka, pineapple juice and grenadine.
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A rich baked ziti recipe with Italian sausage meatballs.
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Karioka, deep-fried coconut rice balls, are a traditional sweet Filipino dessert that are very quick and easy to prepare.