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Brie cheese smothered with fresh figs cooked with brown sugar, vanilla, and almonds, then baked until almost melted. Serve warm with water crackers as a wonderful holiday appetizer or special treat during fig season. Canned figs in syrup may be substituted for fresh by reducing the brown sugar to 1/4 cup and replacing the water with syrup.
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The rice is cooked in chicken broth instead of water to give it a good flavor. This dish would complement any meat, poultry, or fish. Delicious!
cooking.nytimes.com
This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus The cooking time may seem long, but much of it doesn’t require much attention from the baker And the first step, reducing the fruit, may be done ahead of time.
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Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing.
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Get Bacon Wrapped Pineapple Shrimp Recipe from Food Network
Ingredients: jumbo shrimp, pineapple, bacon
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Light Mediterranean flavors of toasted almonds and lemon peel flavor this cold pasta salad that features Israeli (pearl) couscous.
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Banana, almonds, and cocoa powder turn plain quick oats into a tasty breakfast. It's ready in just a few minutes.
www.simplyrecipes.com
Cucumber Salad with grapes, toasted almonds and a little garlic—essentially a deconstructed white gazpacho! Perfectly balanced, cool and refreshing summer salad.
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Naturally refreshing! The tart bite of fresh squeezed lemons is balanced with the sweetness of Truvia® natural sweetener to quench your summertime thirst. This beverage has only 5 calories per serving*.
Ingredients: chilled water, lemon juice, plus
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Sliced pears, dried cranberries, Havarti cheese, pecans, and almonds makes this green salad go from simple to sensational.
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An easy recipe for rich, decadent chocolate s'mores brownies made with chocolate stout beer, crushed graham crackers, and marshmallows.
cooking.nytimes.com
For me, a dinner party is a chance to try all those recipes that serve as bedside reading For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.