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Sweet and just a little tart, these cookies are a lovely little treat. For best results do not bake these cookies in hot and humid weather and be sure to line baking sheets with parchment paper to prevent these cookies from sticking.
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This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.
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This recipe came from The New York Times Heritage Cookbook, published in the 70s. It's pretty much like pecan pie, except for pine nuts instead of pecans. The...
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Chopped macadamia nuts are swirled into softened vanilla ice cream that 's then piled into a crushed chocolate cookie crust, frozen. It 's then topped with hot fudge sauce, whipped cream, and more macadamia nuts.
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Get Romaine Salad with Parmesan Crisps Recipe from Food Network
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Get Blue Corn-Pinon Pancakes with Apricot-Pinon Compote Recipe from Food Network
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An excellent summer salad that can be altered to suit your liking. Other cheeses I have used include Cheddar and blue cheese. I have also added grilled chicken breast to make it a dinner salad.
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Soft, golden cookies packed with white chocolate chips, macadamia nuts, and coconut.
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White chocolate and vanilla accent this creamy indulgence while toasted macadamia nuts bring a welcome crunch. The simple preparation will forever remove the mystery behind one of the culinary world's favorite desserts.
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A very simple and tasty way to serve Brussels sprouts. Everyone asks for seconds when I serve these! Even the kids!
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This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.
cooking.nytimes.com
It’s important to season this cauliflower dish attentively: You want a balance of sweet, tangy and salty flavors Onion, lemon and pine nuts pull it all together The cauliflower may be served hot or at room temperature.