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Finish a special holiday meal with an elegant torte made from kosher margarine, eggs, sugar, ground almonds and morsels of chocolate. Dust with powdered sugar and top each slice with a fresh strawberry.
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Stir up a taste adventure with three tasty cereals, three crunchy nuts, and a perfect blend of spices.
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A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
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Get Toasted Coconut Brownies Recipe from Food Network
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This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!
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Attractive Cornish game hens are stuffed with a delicious wild rice mixture!
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lamb Chops with Mint Almond Pesto Recipe from Food Network
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I created this simple carrot, apple and raisin salad with crunchy almonds during Hurricane Isabel in 2003. It's nutritious, doesn't require refrigeration, and is vegan.
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A layered chicken casserole with vegetables, stuffing, a creamy canned soup sauce and a sprinkling of almonds on top.
cooking.nytimes.com
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio If you’ve got excellent, ripe fruit, feel free to lay it on top — berries, figs, poached rhubarb or pears, pineapple, plums — anything sweet and juicy will contrast nicely with the milky ricotta filling Or just drizzle the tart with good flavorful honey and serve it plain
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This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.