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Kolak Pisang Labu (Banana And Sweet Potato In Coconut Milk) Recipe by Kezia's Kitchen 👩‍🍳
Kolak Pisang Labu (Banana and Sweet Potato in Coconut Milk) Cooking Instructions 1 First, peel the sweet potatoes cut them into bite-sized cubes. Fill the pot with the sweet potatoes, palm's seeds, pandan leaves, palm sugar, and enough water to cover them fully. Gently boil them until they are soft. Cut the banana into slices and add them in. 2 When the sweet potatoes and banana are tender, lower the heat and add the coconut milk, salt, and vanilla. It's best not to boil the mixture, but just slowly cook the bananas. Serve while warm! 1 First, peel the sweet potatoes cut them into bite-sized cubes. Fill the pot with the sweet potatoes, palm's seeds, pandan leaves, palm sugar, and enough water to cover them fully. Gently boil them until they are soft. Cut the banana into slices and add them in. 1 First, peel the sweet potatoes cut them into bite-sized cubes. Fill the pot with the sweet potatoes, palm's seeds, pandan leaves, palm sugar, and enough water to cover them fully. Gently boil them until they are soft. Cut the banana into slices and add them in. 2 When the sweet potatoes and banana are tender, lower the heat and add the coconut milk, salt, and vanilla. It's best not to boil the mixture, but just slowly cook the bananas. Serve while warm! 2 When the sweet potatoes and banana are tender, lower the heat and add the coconut milk, salt, and vanilla. It's best not to boil the mixture, but just slowly cook the bananas. Serve while warm! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Peanut Butter Energy Balls Coconut Macaroons Mushroom Orzo Kastengel / Cheese Tarts Mentaiko Pasta Peanut Butter Energy Balls Coconut Macaroons Mushroom Orzo Kastengel / Cheese Tarts Mentaiko Pasta Pig Trotter Vinegar Parma ham, egg & capers open sandwich Seafood Tom Yum Soup Bel ka sharbat Seafood- Sambal Chilli lai lai Moong dal halwa Masoor dal ki kachori Onion Tomato Ki Sabji Kastengel / Cheese Tarts Egg biryani Pig Trotter Vinegar Parma ham, egg & capers open sandwich Seafood Tom Yum Soup Bel ka sharbat Seafood- Sambal Chilli lai lai Moong dal halwa Masoor dal ki kachori Onion Tomato Ki Sabji Kastengel / Cheese Tarts Egg biryani
Cassava In Coconut Cake Recipe by Kezia's Kitchen 👩‍🍳
Cooking Instructions 1 Mix the grated coconut and salt, mix well, then steamed until cooked, set aside. 2 Combine water, sugar, and vanilla extract, and cook until boiling, then set aside. 3 Steam cassava until soft, peeled, mashed, then enter a mixture of water and divide into 3 parts, drop 2 parts with food coloring first was pink second is grean and other is plan, stir until blended. 4 Prepare a tool to grind meet or grind noodles, pour the batter into it and grind, cut size of 5 cm, rolls, then sprinkle with grated coconut mixture on top and serve. 1 Mix the grated coconut and salt, mix well, then steamed until cooked, set aside. 1 Mix the grated coconut and salt, mix well, then steamed until cooked, set aside. 2 Combine water, sugar, and vanilla extract, and cook until boiling, then set aside. 2 Combine water, sugar, and vanilla extract, and cook until boiling, then set aside. 3 Steam cassava until soft, peeled, mashed, then enter a mixture of water and divide into 3 parts, drop 2 parts with food coloring first was pink second is grean and other is plan, stir until blended. 3 Steam cassava until soft, peeled, mashed, then enter a mixture of water and divide into 3 parts, drop 2 parts with food coloring first was pink second is grean and other is plan, stir until blended. 4 Prepare a tool to grind meet or grind noodles, pour the batter into it and grind, cut size of 5 cm, rolls, then sprinkle with grated coconut mixture on top and serve. 4 Prepare a tool to grind meet or grind noodles, pour the batter into it and grind, cut size of 5 cm, rolls, then sprinkle with grated coconut mixture on top and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lebanese Moussaka’a Fire Roasted Habanero Salsa Verde (HOT!!🔥) Bean salad Roasted Garlic Puree Agar jelly made with Japanese ume plum syrup Lebanese Moussaka’a Fire Roasted Habanero Salsa Verde (HOT!!🔥) Bean salad Roasted Garlic Puree Agar jelly made with Japanese ume plum syrup Ginger and cucumber drink Doughnuts Marinated mushrooms made with salted rice malt ChanaAkni Chicken White karahi Bread wheel chat (dabeli style) Paan petha balls and coconut​ rabdi Lau/Lauki r Shukto (Bottle gourd in mustard sauce) Vanilla cake Cauliflower stuffed ragi chapati Ginger and cucumber drink Doughnuts Marinated mushrooms made with salted rice malt ChanaAkni Chicken White karahi Bread wheel chat (dabeli style) Paan petha balls and coconut​ rabdi Lau/Lauki r Shukto (Bottle gourd in mustard sauce) Vanilla cake Cauliflower stuffed ragi chapati
Appetizers & Party food
Search & Filter Search & Filter Organize by: Save any recipe you like! It is super simple! From Yarda Published: November 2, 2024 Cheese Balls 20 min.20 min. 20 min. 20 min. From Tom the Chef Published: November 7, 2023 From Tom the Chef Published: January 19, 2024 Chicken Tenders 40 min.70+ min. 40 min. 70+ min. From ChefLynn Published: May 13, 2025 From Tom the Chef Published: October 20, 2023 From Chef Jeff Published: November 27, 2024 From Chef Marisa Published: September 16, 2024 From ChefLynn Published: October 25, 2024 From Tom the Chef Published: October 20, 2023 Dip Recipes Explore a world of flavorful dip recipes perfect for any occasion! From a quick 10-minute Ranch Dip and classic Guacamole to a creamy Artichoke Spinach Dip, find your perfect party starter. Discover globally-inspired flavors, including Easy Salsa, Brie Dip/Spread, Cheese-Garlic Dip/Spread, Classic Cheese Fondue, Baba Ganoush and much more. Appetizer Recipes Discover a diverse selection of delicious appetizer recipes perfect for any party! We offer easy crowd-pleasers like Chicken Tenders and a quick Easy Quesadilla, alongside unique options such as Collard Greens Gyoza, Crispy Calamari, Czech Chlebíčky, Creamy Horseradish Ham Rolls, Deep Fried Hush Puppies, and a wealth of other recipes. Fancy Appetizer Recipes Impress your guests with our fancy appetizer recipes! Featuring elegant Puff Pastry Parcels, Caviar Eggs, and Lobster Fondue, alongside classics like Cheese Roulade, Pate, and Cheese Fondue. Discover many more sophisticated starters for your next event. Tapas, Sushi and One-Biter Recipes Explore delightful Tapas, sushi, and one-biter recipes. These small bites are perfect for any occasion, offering a world of flavors in every bite. Party Food Recipes Get ready to throw the ultimate bash with our party food recipes! This section of our Appetizers collection is packed with crowd-pleasing favorites, guaranteed to make your next gathering a delicious success. From shareable snacks to impressive starters, we've got everything you need to keep your guests happy and the party going. Tailgate Food Recipes Score big with your crew on game day with our winning Tailgate Food recipes! This section of our Appetizers is packed with hearty, flavorful, and easy-to-share dishes that are perfect for pre-game feasting. Get ready to fuel up and cheer on your team! Appetizer Salads Recipes Start your meal on a light and refreshing note with our Appetizer Salads! These vibrant and flavorful recipes are perfect for whetting your appetite without weighing you down. Discover a delicious collection of salads that are perfect as starters or light meals.
Sea Salt Almond Seed Bars 
(No Bake, Vegan, Dairy Free) Recipe by Gem
Cooking Instructions 1 Mix coconut oil with oats and seeds till combined. 2 Toast on pan on low heat for 10-15 mins till fragrant. Alternatively, bake in the oven for 15 mins at 180 degrees. Let cool. 3 Mashed soft dates and almonds with oat mixture. I use plastic gloves and just smooshed them together. Can also use a big ziplock and have fun smooshing them! 4 Line container with parchment paper. Press mixture in it. 5 Sprinkle sea salt on top. Freeze for 1 - 2 hours before cutting in bars. 1 Mix coconut oil with oats and seeds till combined. 1 Mix coconut oil with oats and seeds till combined. 2 Toast on pan on low heat for 10-15 mins till fragrant. Alternatively, bake in the oven for 15 mins at 180 degrees. Let cool. 2 Toast on pan on low heat for 10-15 mins till fragrant. Alternatively, bake in the oven for 15 mins at 180 degrees. Let cool. 3 Mashed soft dates and almonds with oat mixture. I use plastic gloves and just smooshed them together. Can also use a big ziplock and have fun smooshing them! 3 Mashed soft dates and almonds with oat mixture. I use plastic gloves and just smooshed them together. Can also use a big ziplock and have fun smooshing them! 4 Line container with parchment paper. Press mixture in it. 4 Line container with parchment paper. Press mixture in it. 5 Sprinkle sea salt on top. Freeze for 1 - 2 hours before cutting in bars. 5 Sprinkle sea salt on top. Freeze for 1 - 2 hours before cutting in bars. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Spinach Mushroom Bake Pear Upside Down Cake Guacamole Red Braised Chicken Thighs Japanese Steak Rice Bowl Chicken Spinach Mushroom Bake Pear Upside Down Cake Guacamole Red Braised Chicken Thighs Japanese Steak Rice Bowl Charsi Karhai Moi Moi (Nylon bags Method) Aloo ShimlaMirch/ Capsicum Achari Pyaaz Steamed Momos Russian Salad Bubur Lambuk Ayam (Spiced Chicken Porridge) Mix vegetables Vegetable rice Pomegranate Sarbath Charsi Karhai Moi Moi (Nylon bags Method) Aloo ShimlaMirch/ Capsicum Achari Pyaaz Steamed Momos Russian Salad Bubur Lambuk Ayam (Spiced Chicken Porridge) Mix vegetables Vegetable rice Pomegranate Sarbath
Vietnamese Grilled Chili Salt Bread (Bánh Mì Nướng Muối ớt) Recipe by Lan Vy
Cooking Instructions 1 Flatten the baguettes and toast them in a skillet over low heat until very crispy. Finely chop the green onions and mix with hot oil to make scallion oil. 2 Sauté the minced garlic in margarine, then add chili powder, chili sauce, honey, black pepper, and Tay Ninh salt. Cook until the sauce thickens, taste and adjust seasoning, then brush the sauce evenly over all sides of the bread. 3 Cut the bread into bite-sized pieces. Add sausage, quail eggs, and pork floss as toppings. Drizzle with chili sauce, mayonnaise, and scallion oil, then enjoy. 1 Flatten the baguettes and toast them in a skillet over low heat until very crispy. Finely chop the green onions and mix with hot oil to make scallion oil. 1 Flatten the baguettes and toast them in a skillet over low heat until very crispy. Finely chop the green onions and mix with hot oil to make scallion oil. 2 Sauté the minced garlic in margarine, then add chili powder, chili sauce, honey, black pepper, and Tay Ninh salt. Cook until the sauce thickens, taste and adjust seasoning, then brush the sauce evenly over all sides of the bread. 2 Sauté the minced garlic in margarine, then add chili powder, chili sauce, honey, black pepper, and Tay Ninh salt. Cook until the sauce thickens, taste and adjust seasoning, then brush the sauce evenly over all sides of the bread. 3 Cut the bread into bite-sized pieces. Add sausage, quail eggs, and pork floss as toppings. Drizzle with chili sauce, mayonnaise, and scallion oil, then enjoy. 3 Cut the bread into bite-sized pieces. Add sausage, quail eggs, and pork floss as toppings. Drizzle with chili sauce, mayonnaise, and scallion oil, then enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls California Farm Chicken Thighs in Coconut Cream on Pasta California Farm Airfryer Smoked Ribeye Steaks California Farm Chicken Thighs in Coconut Cream on Pasta California Farm Airfryer Smoked Ribeye Steaks Khoya Sweet paratha Rose Coconut Mithai Boiled eggs with potato gravy Tittle: vanilla sponge cake Matar Ghugni Fry Gujarati Lapsi Fireless Coconut Stuffed Burfi Spicy Alu Matar Gujiya Laung Latta Kesari Coconut Burfi - Kesari Koparapak Khoya Sweet paratha Rose Coconut Mithai Boiled eggs with potato gravy Tittle: vanilla sponge cake Matar Ghugni Fry Gujarati Lapsi Fireless Coconut Stuffed Burfi Spicy Alu Matar Gujiya Laung Latta Kesari Coconut Burfi - Kesari Koparapak
Vietnamese Grilled Chili Salt Bánh Mì Recipe by Lê Oanh
Cooking Instructions 15 minutes 1 First, finely chop the green onions. Heat the vegetable oil until hot, then add the green onions to make scallion oil. 2 MAKE THE SAUCE: In a bowl, mix together sugar, salt, chili flakes, chili oil, and chili sauce until well combined. 3 To make the baguette crispy, use a rolling pin to flatten the bread. 4 Spread margarine on the surface of the bread. Then spread the chili sauce mixture on both sides of the bread. 5 Microwave for 30 to 60 seconds. 6 Sprinkle the toppings—scallion oil, pork floss, and sausage—on top, and it's ready to serve. 1 First, finely chop the green onions. Heat the vegetable oil until hot, then add the green onions to make scallion oil. 1 First, finely chop the green onions. Heat the vegetable oil until hot, then add the green onions to make scallion oil. 2 MAKE THE SAUCE: In a bowl, mix together sugar, salt, chili flakes, chili oil, and chili sauce until well combined. 2 MAKE THE SAUCE: In a bowl, mix together sugar, salt, chili flakes, chili oil, and chili sauce until well combined. 3 To make the baguette crispy, use a rolling pin to flatten the bread. 3 To make the baguette crispy, use a rolling pin to flatten the bread. 4 Spread margarine on the surface of the bread. Then spread the chili sauce mixture on both sides of the bread. 4 Spread margarine on the surface of the bread. Then spread the chili sauce mixture on both sides of the bread. 5 Microwave for 30 to 60 seconds. 5 Microwave for 30 to 60 seconds. 6 Sprinkle the toppings—scallion oil, pork floss, and sausage—on top, and it's ready to serve. 6 Sprinkle the toppings—scallion oil, pork floss, and sausage—on top, and it's ready to serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Blueberry Muffin Bundt Cake with Strudel Topping Black Pepper Pork with Bell Pepper Honey Onion Chicken Wings Hokkaido Baked Cheese Tarts Mike's EZ Shrimp & Spicy Andouille Sausage Gumbo Blueberry Muffin Bundt Cake with Strudel Topping Black Pepper Pork with Bell Pepper Honey Onion Chicken Wings Hokkaido Baked Cheese Tarts Mike's EZ Shrimp & Spicy Andouille Sausage Gumbo Sous vide poached egg with soy sauce and shichimi White rice with Banga stew Kacche Kele Ki Sabzi (Raw Banana Vegetable) Carrot And Corn In Pork Soup Salmon stew Baked Tofu Cheesecake with Oat Crust Crispy Fried Tofu Leaf onions tomatoes Instant Naylon khaman with chutney Sweet Seviyan Sous vide poached egg with soy sauce and shichimi White rice with Banga stew Kacche Kele Ki Sabzi (Raw Banana Vegetable) Carrot And Corn In Pork Soup Salmon stew Baked Tofu Cheesecake with Oat Crust Crispy Fried Tofu Leaf onions tomatoes Instant Naylon khaman with chutney Sweet Seviyan
Vietnamese Grilled Chili Salt Bánh Mì Recipe by Trang Vũ
Vietnamese Grilled Chili Salt Bánh Mì Cooking Instructions 15 minutes 1 Step 1: Flatten the baguette rolls. Brush melted butter on both sides and place them in a skillet over low heat. Press down and toast until golden and crisp. 2 Step 2: In the skillet, add 2 tablespoons shrimp chili satay, 1 tablespoon sugar, and 1/3 teaspoon seasoned salt. Cook until the mixture thickens. 3 Step 3: Brush the thickened mixture onto the baguette rolls. Continue to toast in the skillet until the bread is crispy. 4 Step 4: Fry the shallots, boil the quail eggs, and slice the sausage. Cut the baguette into bite-sized pieces, then top with fried shallots, quail eggs, sausage, and sauce. 5 Step 5: Serve and enjoy! 1 Step 1: Flatten the baguette rolls. Brush melted butter on both sides and place them in a skillet over low heat. Press down and toast until golden and crisp. 1 Step 1: Flatten the baguette rolls. Brush melted butter on both sides and place them in a skillet over low heat. Press down and toast until golden and crisp. 2 Step 2: In the skillet, add 2 tablespoons shrimp chili satay, 1 tablespoon sugar, and 1/3 teaspoon seasoned salt. Cook until the mixture thickens. 2 Step 2: In the skillet, add 2 tablespoons shrimp chili satay, 1 tablespoon sugar, and 1/3 teaspoon seasoned salt. Cook until the mixture thickens. 3 Step 3: Brush the thickened mixture onto the baguette rolls. Continue to toast in the skillet until the bread is crispy. 3 Step 3: Brush the thickened mixture onto the baguette rolls. Continue to toast in the skillet until the bread is crispy. 4 Step 4: Fry the shallots, boil the quail eggs, and slice the sausage. Cut the baguette into bite-sized pieces, then top with fried shallots, quail eggs, sausage, and sauce. 4 Step 4: Fry the shallots, boil the quail eggs, and slice the sausage. Cut the baguette into bite-sized pieces, then top with fried shallots, quail eggs, sausage, and sauce. 5 Step 5: Serve and enjoy! 5 Step 5: Serve and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spanish rice Easy mexican pizza casserole Apple Betty Crisp Baked Corn Casserole Beef Braciole Spanish rice Easy mexican pizza casserole Apple Betty Crisp Baked Corn Casserole Beef Braciole Fish Fry Rava dosa Savory middle eastern Biscuits Eggless chocolate beetroot cake Honey garlic Asian shrimp Baked Ham-n-Cheese Delight Beer Brauts Genmai (or Other Tea) Snickerdoodles Oreo layered cheesecake brownie Fluffy pisia Fish Fry Rava dosa Savory middle eastern Biscuits Eggless chocolate beetroot cake Honey garlic Asian shrimp Baked Ham-n-Cheese Delight Beer Brauts Genmai (or Other Tea) Snickerdoodles Oreo layered cheesecake brownie Fluffy pisia
Vietnamese Grilled Chili Salt Bánh Mì Recipe by Choi UnSu
Vietnamese Grilled Chili Salt Bánh Mì Cooking Instructions 1 Prepare all the ingredients. 1 Prepare all the ingredients. 2 Use a rolling pin to flatten the baguette as much as possible. 2 Use a rolling pin to flatten the baguette as much as possible. 3 Spread the sauce evenly over the baguette, then place it in the oven. 3 Spread the sauce evenly over the baguette, then place it in the oven. 4 Preheat the oven to 400°F (200°C) and bake for 4 minutes. Remove the bread, spread more sauce on top, flip it over, and bake for another 4 minutes. Then take the bread out. 4 Preheat the oven to 400°F (200°C) and bake for 4 minutes. Remove the bread, spread more sauce on top, flip it over, and bake for another 4 minutes. Then take the bread out. 5 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sauteed Korean Mung Bean Sprout Banchan Besan wali bhindi pyaaj Garlic Shrimp Scampi with Asparagus Chicken Vegetable Risotto Quick & Simple Black Forest Cake Sauteed Korean Mung Bean Sprout Banchan Besan wali bhindi pyaaj Garlic Shrimp Scampi with Asparagus Chicken Vegetable Risotto Quick & Simple Black Forest Cake Malenge Chemsha Stewed Potatoes Crispy Coconut Chicken Egusi ijebu (Native soup) Salted Caramel Chocolate Chunk Cookies White bean Hummus Ham and Potatoes in Crockpot Homemade Baguettes with Garlic Dill Butter Rava Idli Crumbed chicken Malenge Chemsha Stewed Potatoes Crispy Coconut Chicken Egusi ijebu (Native soup) Salted Caramel Chocolate Chunk Cookies White bean Hummus Ham and Potatoes in Crockpot Homemade Baguettes with Garlic Dill Butter Rava Idli Crumbed chicken