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This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
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Sweet mandarin oranges, crunchy almonds, fresh green onion, and crispy bacon are all tossed together with red leaf lettuce and a light honey mustard vinaigrette. Oh, so good and refreshing. Enjoy!
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This is a tradition at Easter in our family! A delicate butter cookie, decorated with colored coconut to look like a little nest and filled with chocolate covered almonds or peanuts.
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A spur-of-the-moment creation when I wanted something with a great flavor punch and lots of color, plus quick to prepare---this one fills the bill, with baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened almonds and the pungent feta cheese---a new favorite at our house! You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.
www.delish.com
Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.
cooking.nytimes.com
This fantastically moist pistachio cake, adorned with the simplest icing of confectioners' sugar and lemon juice, is adapted from Nigel Slater, the prolific British cookbook author It is elegant and slightly exotic, rich with ground pistachios and almonds, orange zest and rose water And it's delightfully simple to throw together: once you've ground the nuts, you'll have it in the oven minutes.
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Get Pumpkin Seed Dried Cherry Trail Mix Recipe from Food Network
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Dates, cashews, hazelnuts, and coconut are blended with cinnamon and salt creating a filling, on-the-go snack that is grain-free and vegan.
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Rum-soaked ladyfingers are layered with raspberries and vanilla pudding for a festive trifle perfect for the holiday season.
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Bursting with tangy flavor, a rich balsamic dressing seasoned with garlic, mustard, honey, and shallots perfectly complements a green salad garnished with strawberries, toasted almonds, and feta cheese.
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Who says pesto has to be green? This roasted red pepper pesto is deliciously savory.