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By Carol Bullock on February 28, 2014
By Chilicat on July 30, 2007
By Shake'n'Cake on October 7, 2007
"I first had this dessert on an island in Thailand in 2003. This recipe is from Appon's Thai Food Recipes website. It says to serve it hot, but I personally prefer it chilled as I think the taro has time to soak in the sugar."
Prep Time: 5 mins
Total Time: 35 mins
By Dug on January 17, 2005
"The taro root, avilable in most supermarkets, is cultivated in many areas of the world including West Africa, Asia, Central America, South America and the Caribbean and Polynesian islands. It is a starchy tuber vegetable that looks like, and can be used similar to, a potato but has a nuttier flavor. Deep fried, they cook faster and taste better."
Ingredients: taro root, salt, vegetable oil...
Prep Time: 20 mins
Total Time: 40 mins
By James Craig on January 19, 2010
By Chef floWer on August 20, 2007
"This is a traditional Cypriot Turkish recipe, that past generations have been cooking. My mother is away so my friend has given me the recipe. *** Thanks Bet's *** I think my mother also uses diced celery ribs but I can't be sure. Note: There are few varieties of Taro, but this dish is normally used with colocasia root. Enjoy"
Ingredients: cilantro, coriander...
Prep Time: 10 mins
Total Time: 55 mins
By marisk on February 1, 2009
"This is Nickey's version of Umani, a Japanese root vegetable dish. This is a relatively simple recipe, just a lot of ingredients! Surprise ... because you never know what's going to be put in it! The prep time is long because of all the soaking involved.
Time does not include the time to prepare the ichiban dashi broth. You will..."
Ingredients: taro root, bonito flakes...
Prep Time: 40 mins
Total Time: 1 hrs 40 mins
By CJAY on June 15, 2011