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These milk chocolate chip and oat cookies made with coconut oil instead of butter are a quick and easy afternoon snack or lunchbox treat.
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Made with the usual suspects, such as flour, sugar, and yeast, these soft, crowd-pleasing dinner rolls use coconut oil instead of butter.
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Pre-cooked spaghetti squash masquerades as coconut in this creamy baked pie that will leave everyone guessing at the secret ingredient.
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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A deliciously simple, yet very impressive seafood pasta dish with cream and Parmesan cheese. Bound to rival your favorite restaurant version of the same!
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A layered cocktail recipe made with crème de cacao, brandy, and heavy cream.
Ingredients: cacao, heavy cream, brandy, fat, sugar
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Stuffed with four kinds of cheese, crawfish, bacon, and sausage, then dipped in beer batter and fried golden brown, these jalapenos will be a favorite at your next gathering!
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This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.
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Get Easy Almond Sticky Buns Recipe from Food Network
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That's what I'm taco-ing about.
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Get No-Bake S'mores Ice Cream Pie Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good