Search Results (10,481 found)
www.allrecipes.com
German chocolate cake frosting that is cooked on top of the stove and put on warm cake while frosting is warm.
German chocolate cake frosting that is cooked on top of the stove and put on warm cake while frosting is warm.
www.allrecipes.com
This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.
This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.
www.delish.com
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www.allrecipes.com
Chocolate caramel bars layered with sweetened condensed milk, pecans, and coconut are a sweet treat for those you love on Valentine's Day.
Chocolate caramel bars layered with sweetened condensed milk, pecans, and coconut are a sweet treat for those you love on Valentine's Day.
www.allrecipes.com
If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!
If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!
Ingredients:
confectioners sugar, margarine, cream cheese, vanilla, peanut butter, coconut, chocolate chips, shortening
www.chowhound.com
Asian fried chicken from Chef Susan Feniger, served with a spicy yuzu mayonnaise.
Asian fried chicken from Chef Susan Feniger, served with a spicy yuzu mayonnaise.
Ingredients:
soy sauce, mirin, rice vinegar, honey, garlic, ginger, bone, mayonnaise, yuzu juice, chile, vegetable oil, flour, rice flour, furikake, salt, sparkling water
cooking.nytimes.com
This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
Ingredients:
shiitake mushrooms, scallions, kombu, carrot, water, soba noodles, sesame oil, cabbage kimchi, tofu, european cucumber, asian pear, hardboiled eggs, rice vinegar
www.foodnetwork.com
Get Island Fruit Salsa Recipe from Food Network
Get Island Fruit Salsa Recipe from Food Network
Ingredients:
cherimoya, papaya, mango, pineapple, avocado, star fruit, kiwi, white onion, thai chile, jalapeno, cilantro, wine vinegar, olive oil, scallions, brown sugar, limes
www.foodnetwork.com
Get Oat and Chia Seed Pancakes with Mango, Pineapple and Kiwi Recipe from Food Network
Get Oat and Chia Seed Pancakes with Mango, Pineapple and Kiwi Recipe from Food Network
Ingredients:
rolled oats, seeds, milk, kiwis, mango, pineapple, honey, salt, coconut, flour, cornstarch, confectioners sugar, baking powder, baking soda, coconut oil, eggs, vanilla
www.chowhound.com
An easy recipe for grilled chicken that's been marinated in coconut milk and red curry, served with peanut sauce and simple, spicy cucumber pickles.
An easy recipe for grilled chicken that's been marinated in coconut milk and red curry, served with peanut sauce and simple, spicy cucumber pickles.
Ingredients:
coconut milk, fish sauce, brown sugar, curry, salt, chicken breasts, peanut butter, garlic, lime juice
www.foodnetwork.com
Get Meatball Curry Recipe from Food Network
Get Meatball Curry Recipe from Food Network
Ingredients:
beef, serrano chile, ginger, cilantro, coconut oil, black mustard, shallots, cloves, coriander, cumin, cayenne pepper, tomatoes, coconut milk, lime juice
www.delish.com
Chefs Bowman Brown and Viet Pham of Salt Lake City's Forage make this creamy, tangy porridge from sweet peas and yogurt.
Chefs Bowman Brown and Viet Pham of Salt Lake City's Forage make this creamy, tangy porridge from sweet peas and yogurt.