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Grilled chicken is tossed with apple, candied walnuts, and blue cheese in raspberry vinaigrette to deliver a sweet topping to a large plate of salad greens.
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This recipe is by William Grimes and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Roasted sweet potato cubes are quickly sauteed with molasses, cinnamon and cayenne pepper and served with browned sage and chopped pecans.
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Emeril Lagasse tosses pasta with sausage, butternut squash, sage, and pecans for a terrific, hearty dish.
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Get Cole Slaw with Pecans and Spicy Dressing Recipe from Food Network
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This Thanksgiving gratin is silky and sweet, topped with gooey marshmallows and delightfully crunchy pecans flavored with chile powder.
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Cheesy, toasted pecans are great on this salad and just as tasty as a snack in their own right.
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These elegant appetizers feature an array of flavors that blend beautifully!
Ingredients: figs, goat cheese, pecans, bacon
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This festive butter cake is frosted with a fluffy boiled icing and decorated with toasted almonds, toasted pecans, and candied red and green cherries.
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"There's almost a Dickensian quality to these stewed fruits," says Valerie Gordon. The recipe makes a large amount, but leftovers hold up beautifully and are great served over ice cream or plain cake.
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This incredibly easy and quick to prepare traybake tastes like heaven on a plate with its marshmallow, coconutty goodness! I like to use a combination of white and pink marshmallows.
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Get Yogurt Crunch Recipe from Food Network