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Dill pickles are the secret ingredient in this deliciously different meatloaf.
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At the chicken emporium Bantam + Biddy in Atlanta, chef Shaun Doty makes a simple, vibrant piri piri sauce with sautéed vegetables, garlic, and two kinds of chiles.
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Beef stew meat and onion are seasoned with paprika and brown sugar in this traditional Hungarian dish.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Almond flour keeps these quick and easy chocolate chip cookies gluten-free, while extra-virgin coconut oil keeps them moist and flavorful.
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Get Tahitian Ice Cream Recipe from Food Network
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Lighten your morning cup of coffee with this delicious non-dairy, gluten-free, vegan creamer made with coconut milk, coconut oil, and almond milk.
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A cheesecake that tastes just like an Almond Joy.
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Pound cake, fresh fruit, mango puree, and coconut pudding are layered in this tropical mango trifle topped with swirls of whipped cream.
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Carrot cake trifle made with vanilla pudding, toasted almonds and coconut, and toffee bits is a fun twist on the traditional carrot cake.
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Toss spaghetti or your favorite pasta with this spicy golden sauce of diced chicken, coconut milk, and red bell pepper, and garnish with chopped cilantro and lemon slices.