Search Results (294 found)
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A gnocchi recipe made with ricotta cheese and pumpkin purée and topped with a creamy Parmesan-sage sauce and toasted hazelnuts.
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An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.
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These bars are a great lunch box treat. Use almonds or macadamia nuts as a variation.
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Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!
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What's better than freshly baked homemade cookies? These cute little cookies, featuring the classic combo of hazelnuts and chocolate, are sure to become a new family favourite.
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Get Carrot Cake Recipe from Food Network
cooking.nytimes.com
The oats, hazelnuts and tahini (called tahini paste in Britain) make these cookies seem quite healthy, but don’t be fooled They are as naughty and delicious as any cookie Toasting the hazelnuts and sesame seeds really helps with the nutty flavor, so don’t skip that bit
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Get Hazelnut-Mocha Dacquoise Recipe from Food Network
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Everything in this recipe begins with bacon.. Lovely mushrooms are saut Eed in the drippings. The orange juice vinaigrette has bacon drippings stirred in. And when the final salad is combined, crumbled bacon joins the oranges segments, spinach, radicchio, hazelnuts and mushrooms.
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Ricotta cheese, white wine, milk and sugar are whipped into a frothy sauce and spooned over fresh berries in a parfait glass. Each serving is topped with toasted hazelnuts. Quite good.
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A rich, dark chocolate Nutella brownie recipe.