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This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
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Coffee cake gets a fresh take with the addition of apple pie filling, coconut, and pecans.
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This is a recipe I have had for about thirty years. It has stood the test of time and is as good today as it was then.
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This juicy crumble of fresh, seasonal peaches and nectarines can be both a crowd-pleasing dessert as well as a simple breakfast treat.
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Peanut and curry are blended together for a very unique and creamy textured soup. It goes great with some warm sourdough bread and a light salad.
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These gluten-free carrot cake muffins are wholesome and nutritious. They are a good substitute when you are hungry for something freshly baked and smothered in...
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An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.
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Basmati rice is simmered with coconut milk, spices, raisins, and cashews to make a colorful, fragrant Indian-style rice.
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This Thai-inspired red curry chicken soup uses prepared rice and leftover chicken, making it an ideal choice for a weeknight dinner.
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These tender and tasty cake mix cookies are sure to be a hit when sandwiched with the homemade coconut cream cheese icing and decorated with chopped pecans.
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These cookies are tasty and full of energy. Oatmeal, dried fruit, coconut and pureed cannelini beans make these cookies so healthy you could eat nothing else!