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If you like bananas and graham crackers...you'll love this!! Garnish with pecans.
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A cranberry gelatin salad is made with fresh cranberries, mandarin oranges, and pecans for a tangy, fruity flavor and a nutty crunch.
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Fresh green beans are roasted and then drizzled with a homemade dill vinaigrette in this simple and tasty recipe.
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This recipe uses buttermilk refrigerator biscuits for a simple approach, and sweetened blueberries. The bread is crowned with a cooked blueberry sauce for total blueberry saturation.
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Homemade stovetop vanilla pudding thickened with cornstarch is layered with bananas and vanilla wafers and served warm or cold.
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Strips of round steak and chopped scallions are marinated with soy sauce and garlic, then quickly stir-fried with sesame seeds. Add a little sesame oil to the marinade if you like that flavor.
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Lean turkey is simmered with tomatoes and pasta.
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The first time I made this I had a small tub of raw nuts in my cabinet and didn't know what to do with them. My mom gave me the recipe, and after I made it I couldn't stop eating them. I am not a nut person, but I am totally addicted to these coated nuts. They're perfect for parties and festive occasions!
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You'll love this Marinara sauce! This is great with fried eggplant or meatballs. I'm sure you could add ground meat if you wanted to make a meat sauce.
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Full of umami flavor.
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Tofu is blended until smooth to create this vegan alternative to cheesecake.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: rum, cointreau, lemon juice, ginger