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Coconut oil replaces half of the butter in in this unique shortbread recipe to yield moist, delicious sugar cookies with just a hint of coconut.
cooking.nytimes.com
Like other commonplace ingredients, beans too often fail to get their culinary due Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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Provide some flair to your rice by adding lime zest, lime juice, and cilantro.
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For a perfect enchilada recipe you will need corn tortillas, vegetable oil, onions, cheddar cheese, and Monterey Jack cheese.
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Breaded with bread crumbs, coconut, sugar, and cinnamon, these quick and easy banana fritters are a sweet, delicious treat.
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Try this popular blended Chilean cocktail made with pisco and lime juice and topped with aromatic bitters.
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A bold green tomatillo and chile salsa has the authentic taste of grilled, charred peppers and fruity, tangy tomatillos.
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Sliced sweetened rhubarb is topped with streusel and baked on a pastry crust for a deliciously tangy rhubarb dessert.
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I had these ingredients in my fridge and just started to chop and toss everything in and it all came together deliciously! I served it with Quinoa Angel Hair...