This apple, pear, and plum breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it brings a delicious variation to your morning meal!
Author: Jennifer Robins
Made of chiles, garlic, basil, shallots, lemongrass, and ginger-green curry paste packs amazing flavor.
Author: Jen Fisch
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
Our family lived in Mexico in the early 60's. My brother remembers Jicama Bites and Cucumber Bites using the same seasonings as Coconut Bites. We use to buy these off the street vendors. I know the seasonings...
Author: Toni in Colorado
Author: Nick Malgieri
Make and share this Tahitian Coconut Vanilla Prawns recipe from Food.com.
Author: Annacia
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These coconut- and oat-studded bites come together in just one bowl (no food processor required!). Keep them on hand for a healthy morning or afternoon pick-me-up or a satisfying after-school snack. If...
Author: Rhoda Boone
One butternut squash gets used in two ways-raw and roasted-in this fall weeknight dinner, while fish sauce, lime, and coconut add a touch of Southeast Asian flair.
Author: Anna Stockwell
Delicious sweet snack from the Middle East. Recipe from Toronto Star. Orange and rose blossom water may be purchased in Middle East stores Time to cook does not include refrigeration time.
Author: Dreamer in Ontario
Author: Rick Bayless
With the flavors of coconut, brown sugar, soy sauce and cilantro (and plenty of shallots and garlic), this is an unusual pork rib sauce. It truly stars on the grill, but the oven method is delicious also,...
Author: EdsGirlAngie
Author: Roxanne Klein
These healthy snack bars make a sweet portable treat for a child's lunchbox.
Author: Molly Mitchell
Make and share this Jamaican Coconut Snapper recipe from Food.com.
Author: Nat Da Brat
This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and a zingy dipping sauce. Delish.
Author: Patricia Heaton
A pinch of salt makes everything taste better, including savory smoothies.
Author: Claire Saffitz
Make and share this Coconut Braised Beef recipe from Food.com.
Author: chia2160
Author: Susan Reid
this curry is not too spicy it is a excellent sidedish for rotis, nans,pratas,rice varieties i came across this in a cookery show my family is crazy about this curry
Author: crazy cook
This recipe was originally from "The Simpler the Better: Sensational Home Cooking in three Easy Steps" but I found it in our local newspaper. You can use precooked shrimp and add it after the sauce has...
Author: Lorac
This recipe uses a pre-made mix that can be stored for several weeks at room temperature. You can look at the recipe for Basic Cookie Mix here at Allrecipes.com! Use 2 cups for this recipe. Add the following...
Author: Mellan
This recipe for coconut bar cookies is amazingly delicious and handed down from my great great grandmother, born and raised in Missouri. Every generation loves these!
Author: Ashley S
If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.
Author: James Syhabout
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
Author: Sam Talbot
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
Alice Medrich's version of these golden orange yam and coconut cookies from Spain is delicate and flavorful.
Author: Alice Medrich
Author: Allen Susser
These brownies are for the vegans who love anything coconut.
Author: TheVeganChef
Vege kebabs in an easy to make Thai style sauce. To make a low fat alternative has used skim evaporated milk with a couple of drops of coconut essence. Family favourite.
Author: Sueie
Author: Abigail Johnson Dodge
Author: Dede Wilson
Save your beautiful farmers' market berries for dessert and use the frozen stuff here instead.
Author: Chris Morocco