Search Results (3,684 found)
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Coconut milk, coconut flour, macadamia nuts, and overripe bananas are a special combination in this Hawaiian-inspired banana bread recipe that makes 3 loaves.
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These cookies are incredibly easy to make; toasting the shredded coconut brings out its nutty flavor.
Ingredients: cocktails, alcohol, soups, chocolate
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Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.
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These vegan and gluten-free lemon cupcakes are frosted with ready-made lemon frosting and sprinkled with nutty coconut flakes and tart lemon peel--yum!
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"You can make this with any grain or fruit that goes with yogurt," says Malin Elmlid. For her version of this cold cereal, she uses plain rolled grains, like oats or spelt, moistened with apples, coconut water, and yogurt.
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Get Lobster and Crab Stuffed Grilled Cheese Recipe from Food Network
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
cooking.nytimes.com
This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Humdinger cake, very similar to hummingbird cake, combines yellow cake mix, pineapple, and bananas to create a very moist cake.
cooking.nytimes.com
If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off
cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite
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Coconut milk and lime juice seasoned with ginger root and cayenne pepper create a spicy broth for this Thai-inspired soup with strips of white chicken, cilantro and chopped scallions.