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This recipe is by Craig Claiborne And Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Artichoke Pesto on Wagon Wheels Recipe from Food Network
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As a youngster I can remember waiting for grandmother to pull this cake out of the oven. Boy did it ever smell as good as it tastes. Enjoy!!
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A moist, lightly spiced cake loaded with walnuts and chunks of apples.
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These yeast loaves are rolled up around a honey-walnut filling. The recipe makes a lot, since it's a lot of work--but the rolls freeze well, and are worth the effort!
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A great tasting, moist cake and a great way to use up extra apples
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These easy apple turnovers are made with store-bought puff pastry or homemade pie crust. They're filled with tart apples, currants, walnuts, sugar and cinnamon. All the best fall flavors in a hand-held pie!
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Carrots, raisins, and chopped nuts are folded into a spiced batter made with whole wheat flour and molasses for deliciously moist muffins.
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These are a totally sinful concoction containing more calories than one would care to count. A decadent dessert! Will satisfy any sweet tooth!
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I took an old favorite and juiced it up to make it more nutritious. I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy.
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Dried cherry and farro salad with toasted walnuts is tossed in a sweet vinaigrette, creating a refreshing and hearty salad.
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Chocolate Zucchini bread with a cinnamon twist.