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Amaranth pancakes are a dairy- and gluten-free version of pancakes that get an extra crunch from the amaranth for a memorably delicious breakfast.
cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
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This cake is very easy to make and tastes wonderful. Yellow cake mix with poppy seeds added and flavored with almond extract.
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A classic Scandinavian hot spiced wine punch served with raisins and almonds. This will surely take the bite off those cold winter nights. Flaming the brandy is optional.
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What a refreshing fruit/spinach salad! The easy honey dressing is spiked with Pace® Picante Sauce, and it's all tossed together just before topping with toasted almonds.
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Get Plum Galette Recipe from Food Network
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Combining softened butter with confectioners' sugar and marshmallow creme makes a cake frosting that's light, sweet, and easy to work with. A hint of almond extract adds flavor.
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Ready for an energy boost? Try these no-bake keto and vegan Almond Joy®-inspired coconut almond fat bombs, full of flavor but fewer carbs!
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Banana-blueberry almond flour muffins substitute almond flour for wheat flour for a gluten-free treat that is quick and easy to prepare.
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These no bake, high-protein, high-fiber bars are based upon Melissa Diane Smith’s recipe for Amaretto Protein Bars in her book Going Against the Grain and are...
cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.