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cooking.nytimes.com
This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
An irresistible tiki classic, and an occasion to pull out the paper umbrellas Just beware of brain freeze.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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Cream of mushroom soup, Cheddar cheese, and breakfast sausage are the cornerstone of this hearty breakfast casserole.
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Jollof, a traditional Nigerian main dish, brings out the best flavors of rice and chicken and pairs especially well with fried plantains.
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Start your morning off right with this mind-blowing recipe for hot coffee with coconut oil and butter.
Ingredients: coffee, coconut oil, butter
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Get Coconut Cream Cake Recipe from Food Network
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These coconut shrimp come out perfectly crunchy. You'll wonder why you ever fried them at all!
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This is an easy espresso drink to make with your home espresso machine--steamed milk and a shot of espresso with vanilla flavoring.
Ingredients: milk, vanilla, brewed espresso
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Dark muscovado sugar gives this simple tart a rich and complex flavor. A tart that defies its ingredients! One that's got to be tried. A dessert for any occasion - your guests will not be able to describe the taste, and will beg you for the recipe.
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Get Sunrise Punch Recipe from Food Network
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This vegan Mexican Chocolate Ice Cream is a great healthy dessert recipe with added spices that warm it up for those chilly Fall nights steadily approaching.