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Dark chocolate buttermilk pie is topped with plenty of pecans and is baked into a crowd-pleasing dessert perfect for any family gathering.
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These nuts are slightly sweet with a spicy kick. Great for snacking, on salads, or in stuffing. May be stored in freezer in freezer bags for up to two weeks.
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This is a rich and hearty pudding of citron, raisins and pecans baked with butter, sugar, eggs, flour, bread crumbs and warm spices. Serve warm or chilled.
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This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
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These slow-roasted whole pecans coated in an egg white and sugar glaze spiced with cinnamon make a wonderful snack for any occasion.
Ingredients: egg white, water, pecan, sugar, salt, cinnamon
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This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet potatoes are topped with a sugar-and-spice mixture and butter, then slowly cooked on the stovetop until tender, syrupy, and delicious.
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This recipe involves a little more work than most tea breads, but it's one of the best ever.
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This has been a Thanksgiving favorite of ours for many years because it is different from the many mashed sweet potatoes recipes.
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These candied yams use lemon instead of orange juice as a sweetener. Topped with chopped pistachios, they make a beautiful presentation.
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These flaky scones are particularly good because the oats are toasted first, adding a pleasantly nutty flavor.