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This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Blueberry and banana breakfast bars are loaded oats, figs, almonds, and sunflower seeds for a healthy, on-the-go breakfast or snack.
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Golden basmati rice studded with dried apricots and slivered almonds gets an exotic flavor from saffron and rose water in this company-worthy pilaf.
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Chicken salad casserole, full of celery and almonds, baked with processed cheese in a tangy cream sauce and topped with a corn flake crust.
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A recipe for old-fashioned baked apples filled with granola streusel.
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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
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Tomatoes are topped with walnuts, pine nuts, goji berries, and Thai peanut sauce in this quick and easy recipe for Thai tomato salad.
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This Greek recipe comes from Crete. It is a filled cookie with a filling of walnuts, almonds, sesame seeds, and honey.
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Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.
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Almonds, pecans, dates, and chia seeds are flavored with cocoa and topped with a honey-cocoa icing, making an incredibly tasty, no-bake brownie treat.
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To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
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The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.