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Lentils are blended with a coconut and rice milk blend, and seasoned with curry. Serve this yummy soup with rice!
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Children of all ages (even the grown-up kind) will love this recipe for a buttery coconut-flavored pound cake with walnuts.
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Asian-style stir-fried tofu with ground pork and diced shiitake mushrooms. Serve over steaming rice. Delicious!
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Browned breast of chicken is sauteed with vegetables in a coconut curry paste, and gently sweetened with apples and raisins. Serve over rice.
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Smoked turkey legs, onions, and carrots are simmered for a long time in water for a broth that makes a great foundation for soups or other recipes that call for stock. You can save and use the turkey meat if you like.
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These chia, hemp, chocolate chip oatmeal bars are a vegan, on-the-go snack that adults and kids love.
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Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
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This recipe for simple syrup can be used to make a whole host of fabulous drinks, like our Bloody Scary Cocktail or Blood Orange Martini.
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Love coconut? With coconut milk, a splash of coconut rum, and plenty of coconut, this fluffy pie will deliver the goods!
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Puff pastry is topped with jam, almonds, and cranberries and wrapped around a wheel of Brie cheese in this elegant Brie en Croute appetizer.
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Soft pretzels get a quick boil in a baking soda and water bath, are sprinkled with coarse salt, and baked for a golden brown, chewy crust.
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This simple and rich mushroom version of Japanese dashi provides the foundation for numerous soups and other dishes.
Ingredients: water, shiitake mushrooms