Search Results (12,041 found)
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Vanilla sponge cake gets a drenching in a sweet combination of three kinds of milk and then frosted with cream cheese icing in a Mexican-inspired recipe.
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Turmeric and mango add a bright color to this hearty, paleo-friendly smoothie that is quick and easy to prepare for on-the-go breakfasts.
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A light vegan dessert or breakfast on the go, this chia pudding is made with almond milk and can be served plain or with toppings of your choice.
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This creamed spinach is so silky and light that you won't miss the cream. The crunchy bread crumb topping is a fantastic addition.
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Milk, sugar, and clarified butter make the base of this treat accented with cashews and cardamom.
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This recipe is by Elaine Sciolino and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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Fresh taro root is simmered in a coconut milk sweetened with white sugar and palm sugar in this terrific Thai dessert.
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Milk and banana are blended together until creamy and poured over cold brew coffee and ice in this naturally sweetened breakfast in a cup.
Ingredients: milk, banana, syrup, coffee
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This creamy carbonara made with dairy-free coconut milk, fresh oyster mushrooms, bell peppers, and a hint of basil is a great vegan dish.
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A sweet, butter and egg mixture is combined with lots of pecans and milk chocolate pieces, spooned into a prepared pie crust and baked. The chocolate melts, the pecans get gooey, and the crust turns golden brown.
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This rich milk-chocolate mousse filling for layer cakes can also be made with dark chocolate or white chocolate.