Search Results (1,698 found)
cooking.nytimes.com
These are crunchy and a little bit sticky If you are vegan you can substitute agave syrup for the honey.
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Wild rice is soaked overnight, then combined with chicken, celery, carrots, almonds and cream of chicken soup for a thick, creamy meal.
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Almonds, chocolate chips, and cacao powder are folded into gluten-free banana muffins that are a satisfying addition to a weekend breakfast.
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Dates, banana, walnuts, and almonds are blended with oats in these vegan banana bread bars, a perfect addition to lunchboxes or as a snack.
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Buttery slivered almonds are sprinkled over a lemony-almond batter to create this almond crunch pound cake, a rich and sweet dessert.
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This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!
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Attractive Cornish game hens are stuffed with a delicious wild rice mixture!
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Lamb Chops with Mint Almond Pesto Recipe from Food Network
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This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
www.chowhound.com
A chicken salad recipe with roasted chicken, crunchy almonds, cherries, thyme, and celery, served as a salad with lettuce or in a sandwich.
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Carrot cake trifle made with vanilla pudding, toasted almonds and coconut, and toffee bits is a fun twist on the traditional carrot cake.