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Creamy butter pecan fudge comes together in a snap in this classic candy recipe, perfect for an indulgent food or hostess gift.
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For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and a splash of rum to the filling.
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This walnut and parsley pesto tastes a lot like garlic butter, and ideally it should be made in a mortar and pestle. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!
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This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt, and chopped herbs.
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This colorful couscous salad is easy to prepare and ideal for a summer lunch.
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A delightfully simple walnut pie with a cake-like consistency.
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My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.
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A scrumptious concoction of candied walnuts, incorporating cream sherry, orange zest, and brown sugar. These freeze well.
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This penuche has white and brown sugar, half-and-half, milk -- and of course pecans.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
www.simplyrecipes.com
Walnuts. Sugar. That's pretty much all you need to make these Candied Walnuts! These crunchy caramelized nuts are a great party snack. You can also serve them in a salad or sprinkled over ice cream.
Ingredients: nuts, sugar, walnut, salt