Search Results (540 found)
www.foodnetwork.com
Get Almost-Famous Maple-Butter Blondies Recipe from Food Network
Get Almost-Famous Maple-Butter Blondies Recipe from Food Network
Ingredients:
butter, walnut, flour, baking powder, baking soda, salt, brown sugar, eggs, vanilla, white chocolate, maple syrup, heavy cream
www.delish.com
For this refreshingly crunchy salad, Mark Peel adds mineral-rich romaine lettuce, frisée, and sliced radishes to the classic Waldorf salad mix of apples, celery, and walnuts.
For this refreshingly crunchy salad, Mark Peel adds mineral-rich romaine lettuce, frisée, and sliced radishes to the classic Waldorf salad mix of apples, celery, and walnuts.
Ingredients:
walnut, shallot, lemon, lemon juice, white wine vinegar, canola oil, walnut oil, cumin, romaine lettuce, celery hearts, celery, golden raisins, apple
www.allrecipes.com
Fresh ginger, cardamom, and sweet potatoes will fill your house with a fall fragrance as well as call your family to the table. Originally submitted to ThanksgivingRecipe.com.
Fresh ginger, cardamom, and sweet potatoes will fill your house with a fall fragrance as well as call your family to the table. Originally submitted to ThanksgivingRecipe.com.
www.allrecipes.com
These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts.
These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts.
Ingredients:
walnuts, egg yolks, sugar, cardamom, baking soda, rose water, egg yolk, water, decoration
www.delish.com
Recipe By: Marcia Kiesel
Recipe By: Marcia Kiesel
Ingredients:
roast, soy sauce, olive oil, walnut, peppers, cumin, coriander, cayenne pepper, milk yogurt, garlic, plum tomatoes
www.allrecipes.com
Moist, soft, and chewy cookies flavored with honey and walnuts are a perfect dessert for Rosh Hashanah, or anytime. Kids love them.
Moist, soft, and chewy cookies flavored with honey and walnuts are a perfect dessert for Rosh Hashanah, or anytime. Kids love them.
www.chowhound.com
Lets face it, salads can be boring and I used to find myself cutting up a tomato to toss over romaine lettuce night after night until I came up with a few recipes...
Lets face it, salads can be boring and I used to find myself cutting up a tomato to toss over romaine lettuce night after night until I came up with a few recipes...
Ingredients:
broccoli florets, red onion, currants, walnuts, agave nectar, sour cream, apple cider vinegar, mustard
www.chowhound.com
This one of my Thanksgiving favorites –gluten free, dairy free cranberry nut bread.
This one of my Thanksgiving favorites –gluten free, dairy free cranberry nut bread.
Ingredients:
coconut flour, salt, baking soda, eggs, grapeseed oil, agave nectar, vanilla, cranberries, walnuts
www.allrecipes.com
Brown rice is cooked with a bit of onion and garlic in a vegetable stock. The broccoli is zapped in the microwave. The two are then topped with lovely toasted walnuts and shredded Cheddar cheese.
Brown rice is cooked with a bit of onion and garlic in a vegetable stock. The broccoli is zapped in the microwave. The two are then topped with lovely toasted walnuts and shredded Cheddar cheese.
Ingredients:
walnuts, butter, onion, garlic, brown rice, vegetable broth, broccoli florets, salt, black pepper, cheddar cheese
www.chowhound.com
Here's a raw, vegan, gluten free granola made of mulberries and walnuts. The trick to making this granola is adding a ton of cinnamon (even more than the 1 teaspoon...
Here's a raw, vegan, gluten free granola made of mulberries and walnuts. The trick to making this granola is adding a ton of cinnamon (even more than the 1 teaspoon...
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joanna Pruess and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.