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A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Super gingery buttermilk scones, made with both candied and fresh ginger, with a hint of lemon.
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The seven-layer cookie bar gets an Asian twist with the addition of candied ginger and sesame seeds.
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Store-bought graham crackers get a delicious makeover. A coating of butter, sugar, and pecans gets baked into the crackers for a tasty treat.
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Apple, hard-boiled egg, and toasted pecans are a nice addition to this tuna salad. Serve over crisp lettuce or in a sandwich.
Ingredients: tuna, salad dressing, egg, apple, pecans
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This is the white chocolate lovers' equivalent to heaven. Creamy sweet fudge with pecans. Serve it alongside traditional chocolate fudge for a beautiful presentation.
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These are one of my favorites. I make them every holiday season. They are great for mailing and keep for weeks!
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Sweet potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather.
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This will remind you of pumpkin bread, with its cinnamon, nutmeg and pecans. The flavor does differ, though, so be sure to give this recipe a try.
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Soft, delicious, easy to make, and good for you! Great cookies for those looking to cut back on their refined flour and white sugar intake.
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An easy stuffed onions recipe with cornbread and pecans.