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Coconut milk, lime juice, almond syrup, and pineapple juice are combined in this tiki cooler, a citrusy mocktail with a hint of sweetness.
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Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can use your rice cooker to prepare this simple overnight oatmeal with kefir, dried fruit, and nuts that will be a hit with toddlers.
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Carrot and raisin salad gets a tropical makeover with pineapple and shredded coconut.
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Coconut, almonds, and chocolate enhance classic caramel corn in this recipe.
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Fresh banana, pineapple juice, coconut milk and sugar blended into a taste of the islands.
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No-bake power bites, made with almond butter, oats, honey, and coconut, are a portable snack for healthy on-the-go eating.
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I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.
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These no-bake cookies are made healthier with oatmeal and unsweetened coconut.
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This recipe delivers buttery coconut-topped cookies with a simple raspberry filling.
Ingredients: butter, sugar, flour, egg, raspberry, eggs, coconut