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cooking.nytimes.com
This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter This is a great dessert to make in advance You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator
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A classic Japanese chicken curry recipe with sweet potatoes.
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You can substitute brown or green lentils for the red in this dish.
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Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
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Freeze the ingredients for this potato and corn chowder ahead of time, dump them in your slow cooker, and dinner's ready with little effort.
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Get Chef Rene's Key Lime Stack Recipe from Food Network
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Get Baked Tilapia With Coconut-Cilantro Sauce Recipe from Food Network
cooking.nytimes.com
Once you’ve got the squash baked, this soup comes together quickly The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
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Crushed gluten-free cookies and coconut oil combine to make this quick and easy cookie crumb crust ready to be used with any pie filling.
Ingredients: gluten, coconut oil
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A green smoothie is topped with berries, chia seeds, granola, and coconut in this colorful and hearty green smoothie bowl.
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A delicious vegan mocha latte made with any type of nut milk or soy milk that's ready in just minutes.
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Make delicious, rich gluten-free, dairy-free brownies easily with this simple recipe using coconut flour.