All Recipes By Main Ingredient

  • Bordeaux Almond Macaroons

    Bordeaux Almond Macaroons

    The macaroons will store well in an airtight container at room temperature for 2 weeks; they will freeze well for about a month, not that I have ever seen anyone able to hold on to these tasty treats for more...

  • Macadamia Nut Bars

    Macadamia Nut Bars

    In a large saucepan, heat and stir white chocolate chips, marshmallows and frosting until mixture is fairly smooth. Remove from heat and stir in rice cereal and nuts. Spread evenly over cookie base. Allow to cool before cutting...

  • Pecan Toffee Squares

    Pecan Toffee Squares

    In medium bowl, combine condensed milk, vanilla and one egg; mix well. Stir in toffee bits and pecans. Remove base from oven and pour filling evenly over warm base...

  • Thyme-Toasted Almonds

    Thyme-Toasted Almonds

    Place the almonds in a single layer on a baking sheet. Place the baking sheet in the center of the oven and toast until the nuts are lightly browned, about 4 minutes. Remove the baking sheet from the oven. Immediately add the...

  • Spicy Peanut Sauce

    Spicy Peanut Sauce

    Whisk together peanut butter, coconut milk, lime juice, soy sauce, sugar and crushed red pepper in a small bowl until smooth...

  • Chile-Honey Roasted Nuts

    Chile-Honey Roasted Nuts

    melt the honey with the cayenne. Add the nuts and stir to coat. Spread the nuts in a single layer on the baking sheet and bake for 10 minutes. Let the nuts cool slightly, then add them to the sugar...

  • Spiced Spanish Almonds

    Spiced Spanish Almonds

    in a medium bowl until foamy. Add almonds and stir to coat; pour through a sieve to drain off excess egg white. Transfer the almonds to the bowl of spices; stir well to coat. Spread evenly on the prepared baking sheet...

  • Peanut Ginger Salad

    Peanut Ginger Salad

    Slice all the veggies skinny and add to the pasta mixture. I use the bagged cole slaw already shredded and add that too instead of dicing up a whole head of cabbage. Mix all together and let sit at least an hour...

  • Chocolate Nut Bars

    Chocolate Nut Bars

    occasionally scraping down the sides of the bowl. Add the chopped chocolate and nuts and mix just to incorporate. Spread the topping over the crust and bake for another 30 minutes, until the top is golden brown. The bars should be firm to the touch...

  • Hazelnut Toffee Bars

    Hazelnut Toffee Bars

    Immediately place candy bars on top of the hot crust. Let stand until chocolate melts, about 3 minutes. Spread chocolate evenly over crust. Sprinkle remaining nuts over chocolate. Cool in pan on a rack. Cut into bars...

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