Search Results (2,009 found)
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Soy sauce and sugar, added to a bit of vinegar and oil, stir up into a dandy dressing that tops this broccoli/romaine salad. Lightly toasted ramen noodles and chopped walnuts are sprinkled on before serving.
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This is a delicious coffee cake, you might say comforting!
www.foodnetwork.com
Get Endive and Pear Salad Recipe from Food Network
www.simplyrecipes.com
This fudge recipe is adapted from the original Kraft back-of-the-can recipe—but with extra chocolate. It's easy to make with marshmallow fluff, chocolate, evaporated milk, and walnuts. It makes a huge batch so you can share with friends!
www.delish.com
In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.
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My Grandma used to make these cookies all the time, and I grew up hooked! You'll be surprised at how great the combination of flavors are, especially with the citrusy glaze.
www.simplyrecipes.com
These easy apple turnovers are made with store-bought puff pastry or homemade pie crust. They're filled with tart apples, currants, walnuts, sugar and cinnamon. All the best fall flavors in a hand-held pie!
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Graham cracker crumbs give a special sweetness to this tangy bread filled with cranberries, raisins and nuts.
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This Persian zeytoon parvardeh, a green olive dip with pomegranate molasses, fresh herbs, and lemon juice, tastes great with pita bread.
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Yummy gooey brownies, with chunks of melted milk chocolate! Great with a big glass of milk!
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This rich banana-flavored bread pudding is made with coconut milk and sprinkled with toasted walnuts. It should sit 8 hours to overnight before baking, so it's a great make-ahead dessert.
cooking.nytimes.com
This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe He also adds a measure of brown sugar to the basic formula The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic)