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Easy to make ahead, especially for guests who always love this salad. Granny Smith apple marinated in balsamic vinaigrette salad dressing, bleu cheese, pecans, and bacon all tossed over romaine.
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This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.
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Spice up standard cranberry sauce with candied ginger, pears, garam masala, cinnamon, and star anise.
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Use a prepared balsamic vinaigrette to dress this simple salad of baby greens, pecans, dried cherries, and Parmesan cheese.
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This is a steamed pudding of brown sugar, butter, milk, flour, dates, raisins, currants, and candied fruit peel. Serve it with custard, whipped cream or ice cream.
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This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.
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Looking for fun and easy chocolate dessert experience? Make chocolate fondue! Dip fresh fruit and other dip-ables into the hot, melted creamy chocolate mixture. Takes only 10 minutes to make!
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Peas, pineapple, pecans, and lime juice are tossed together for a tangy new twist on pea salad. It is quick and easy and ready in less than an hour.
Ingredients: peas, pecans, pineapple, lime juice
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Cashews, coconut milk, and silken tofu are the secret ingredients in this rich vegan dessert.
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Make a quick, delicious salad with leftover rotisserie chicken, some fruit, nuts, and a tangy mayo-mustard dressing. Perfect over mixed greens.
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Apple pie is baked on top of a caramel-pecan layer, then inverted after baking.
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Carrot salad welcomes the addition of ginger in this quick and easy recipe that's sure to become a staple at your table.