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A homemade crust made with butter and egg yolk encases this classic Southern style pecan pie.
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Dried cranberries and golden raisins sparkle in this mix of nuts and snack sticks.
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Make pattypan squash as fast as you can, with flash-sautéed ramps and sugar snap peas, then finish it off with a tangle of fresh pea tendrils and a handful of toasted walnuts.
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This recipe is by Sarah Belk and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Walnut Chicken Recipe from Food Network
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Get Walnut Soup Recipe from Food Network
Ingredients: walnuts, rice flour, candy, water
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This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.
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Fennel seed and lemon-honey syrup dress up this Middle Eastern sweet.
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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
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Say goodbye to that bowl of gluey, cardboard-tasting mush.
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A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.