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cooking.nytimes.com
For an impressive dessert, try these flaky phyllo pastries, which are not at all difficult to make Form little packages of phyllo leaves brushed with butter, add a smear of sweetened ricotta and top them with ripe figs cut into star shapes Lightly sugared, baked and drizzled with honey, they are a cross-cultural pleasure, almost like a French tartlet, but with Middle Eastern undertones
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Get Vanilla Ice Cream with Flambeed Fresh Mincemeat Recipe from Food Network
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Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal. Keeping the elements separate...
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Get Pineapple Fried Rice Recipe from Food Network
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Many people have loved and had great success with my gluten free Pancake and Flapjack recipes and many have had trouble with them as well. Since these 2 recipes...
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Carrot Kugel—who would have thought of that? Well, the fabulous Lisa Stafford, that's who. Lisa recently posted her recipe for Carrot Souffle in my forums...
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Paleo biscuits, made with almond flour and coconut oil, are quick and easy to prepare and nicely paired with scrambled eggs.
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This is my delicious recipe for baklava. I have been asked by several of my Turkish friends to share the recipe and I have been told that cinnamon adds a nice touch.
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These vegan almond truffles sweetened with agave nectar and Medjool dates are a no-bake treat perfect for a bite-sized chocolate fix.
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Almond pulp, left over from making almond milk, can be made into these tasty gluten-free, sugar-free cookies drizzled with dark chocolate.
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Classic Chinese Chicken Salad! With toasted sesame seeds and almonds, and fried puffed bean threads. Topped with a dark sesame oil and rice vinegar dressing.
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A recipe for a party mix made in the slow cooker—the only requirement is to keep stirring every 30 minutes.