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This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These chocolate, banana, and pecan cookies from Ottolenghi are super rich and fudgy, and are best eaten within a day of being baked, which is not at all a hard...
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Buttery cookies with the tang of cream cheese and studded with chopped pecans.
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This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping.
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Garlic and prosciutto are quickly fried together and tossed with spinach and basil leaves for a great summertime salad.
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Brown sugar, cream, salt, margarine and pecans are microwaved then flavored with vanilla and dropped onto waxed paper to cool into bite sized pralines.
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Still great after all these years! Chex® party mix has been a party staple for 50 years.
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This fresh pesto is made from the flowery stems of garlic bulbs.
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These creamy pumpkin bread puddings are baked in pie dishes so they're like a hybrid dessert; the lattice top is actually made of strips of butternut squash.
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Toasted maple pecans with a hint of butter are a quick and easy, paleo-friendly snack or are great on salads, in muffins, or on lamb.
Ingredients: pecan, butter, maple syrup, salt
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Get Basil Pesto Recipe from Food Network
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This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts.