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cooking.nytimes.com
This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan These short ribs are quite simple to prepare, and after about 2 hours of braising, you end up with intensely flavorful, tender meat that falls from the bone.
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You'd never guess it's Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice.
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A chocolate crust is layered with a creamy coconut-almond layer and finished with chocolate topping in a cookie bar version of Almond Joy®.
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Everyone loves a good sweet potato casserole. This version uses canned sweet potatoes, making it easy to complete in under an hour.
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Sponge cake with a brown sugar and coconut topping.
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This is a recipe I have had since 1954. I use a cream cheese frosting.
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This cake is fun to make with your kids for springtime holidays and parties. Save room for this special-occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods beforehand.
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Bits of pecans and coconut are swirled throughout this rich and sweet German chocolate ice cream.
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A moist cake, reminiscent of the tropical drink for which it is named.
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Sweet potato side dish - so good it is almost dessert. Even if you don't like sweet potatoes, you will like this.