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This sweet confection from India and Pakistan combines chickpea flour, coconut, cardamom, and ground nuts.
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A soft rice porridge flavored with chicken, ginger, and garlic, this Filipino-style congee, known as lugaw, is an all-time comfort food.
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This recipe is by Mark Bittman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This smooth, spicy shrimp bisque uses coconut milk to offset its heat.
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Get Dark Chocolate Mousse Recipe from Food Network
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Unflavored gelatin works with your favorite flavors of flavored gelatin mix to make a fun finger food treat.
Ingredients: water, fruit, sugar
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This ruby red hibiscus syrup has sweet, tart, and floral accents that will add extra zing and beautiful color to your homemade cocktails.
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Maple pecan muffins made with coconut flour, pecans, and maple syrup are a gluten-free and vegan and a delicious on-the-go breakfast.
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Frozen vegetables, pasta, and coconut oil are combined to create this quick and easy dinner that is a fresh twist on pasta tossed in oil.
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"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
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Light, fluffy and aromatic, this rice pudding is made with sweet jasmine rice, shredded coconut, and milk seasoned with vanilla and cinnamon.
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A simple, South Asian-inspired preparation.