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Phyllo dough is layered with a cinnamon-nut filling, then topped with a honey syrup. Serve slices in cupcake papers.
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The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
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Get Couscous Salad with Tomatoes and Mint Recipe from Food Network
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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On a baked cookie 'crust,' arrange sliced kiwi, berries and mandarin orange segments on a creamy layer of 'sauce' for a pretty summer dessert.
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These tasty drop cookies are a jumble of macadamias, white chocolate, and raspberry jam
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Get Pistachio-Crusted Tilapia with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts Recipe from Food Network
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What an unbelievable combination! My quest for the best Key Lime pie led me to develop this recipe.
cooking.nytimes.com
Here is a recipe for the easiest candy to make: brittle The only thing even remotely tricky about it is getting the sugar to the tint of brown you want -- not too light, and definitely not too dark, which can happen in a flash You can use any nut you want with this, but do add some salt if you use unsalted nuts.
Ingredients: sugar, peanuts
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This sweet, orange-flavored dessert is slightly exotic and is known by many people who have read the book 'The Lion, The Witch, and The Wardrobe'. This would do well for a tea party, a holiday party, or even if you just wanted to surprise someone.
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Get Mushroom and Grape Crostini Recipe from Food Network
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Made with chufa nuts.
Ingredients: nuts, water, sugar, cinnamon