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cooking.nytimes.com
Eggplant is good steamed or fried, but try making it in the microwave The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy Like steaming, but better.
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This one of my Thanksgiving favorites –gluten free, dairy free cranberry nut bread.
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This is a power version of traditional crispy rice treats made with different nuts, coconut and cranberries.
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When it is strawberry season here,the church groups have strawberry festivals.I won first place with this pretty fluffy pie.Strawberry is one of my favorite fruits...
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These chewy, delicious bars also have a touch of coconut.
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Eggplants, peppers, spring onions, and mint are first sauteed in a wok, then simmered in coconut milk to create this delicious vegan curry.
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Use this recipe with coconut, oatmeal, and chocolate chips to make crispy, delicious oatmeal cookies.
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®.