Search Results (1,662 found)
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This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette.
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A rich, old-fashioned, creamy, pecan candy made with sugar, cream, butter and pecans that can be a family candy-making event.
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The glaze for these roasted pecans is made of water, egg white, vanilla, cinnamon, sugar, and salt.
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The roasting pan doubles as a pasta mixing pot.
cooking.nytimes.com
Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor — so use the ripest and sweetest you can find.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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The blondie batter was adapted from Mark Bittman’s Butterscotch Brownie recipe in How to Cook Everything. The Crispy Cream Crunch was inspired by Momofuku Milk...
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Get Broken Heart Chocolate Cake Recipe from Food Network
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The perfect, basic, never-fail pesto recipe loaded with basil, garlic and parmesan. Try toasting the pine nuts for some extra flavor.
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There are so many recipes for Granola out there, you just never know which is best. In my opinion, they are all good, in their own way, so the variances are all...
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Get Free-Form Fruit and Nut Pies Recipe from Food Network
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.