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Yellow cake mix with pistachio pudding, creme de menthe liqueur and chocolate chips mixed in. Easy, with a festive green color!
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The roasting pan doubles as a pasta mixing pot.
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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.
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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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Miniature caramel apple pops, made by scooping small apple balls with a melon baller and dipping them into caramel, are perfect for Halloween parties.
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Get Gingerbread Boat and Men with Eggnog, Pistachio and Cherry Dip Recipe from Food Network
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"Our philosophy is that our cakes must taste as good as they look," says Ron Ben-Israel. This one measures up, with four vanilla cake layers alternating with fillings of pistachio and apricot buttercreams, in springlike shades of pale green and peach.
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Try this smooth, delicious, and authentic Kentucky bourbon ball candy.
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They are pleasantly sweet, made with almond paste and pine nuts, but no flour.
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A fool is an old-fashioned British dessert. In the 17th century, a fool consisted of stewed fruit blended or mixed with custard. Nowadays, the simmered fruits are layered with, or folded into, whipped cream.
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Bibb lettuce leaves are filled with fresh-made guacamole and a mixture of smoked tofu, pine nuts, and onion in this fun dinner idea.