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This is an old, old recipe that has been in the family for years. The origin is unknown. Recipe uses very little sugar in it and is rolled in superfine sugar to sweeten.
Ingredients: butter, flour, walnuts, salt, vanilla, sugar
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This recipe was given to me by my Grandmother Nancy (Saccuzzo). She was a great little Italian Nana. She taught me how to cook and was an inspiration in my life.
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This delicious cake joins Macintosh apples and chopped walnuts with warming spices such as cinnamon and nutmeg.
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Roasted walnut oil adds extra nutty flavor to this simple yet sophisticated dressing made with chives, white wine vinegar, and Dijon mustard.
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This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
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These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
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This orange and grapefruit citrus salad with tangy feta cheese and toasted walnuts is a bright and fresh addition to a light summer meal.
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Using only cream cheese, honey, and toasted walnuts, this sweet cream cheese recipe makes a wonderful spread for bagels, toast, or any kind of bread.
Ingredients: walnut, orange blossom
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These may be frosted with an icing made from 2 cups powdered sugar, a slightly beaten egg white and 2 tablespoons maraschino cherry juice or water. You can use candied cherries in these cookies instead of the maraschinos, if you prefer.
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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.