Search Results for "Pear"
Recipe Results 110 of 130 pages
Triple Coffee Tiramisu
Ingredients 1 1/2 s strong brewed coffee 3 tablespoons Kaluha (coffee liquor) 36 ladyfingers, halved 4 ozs. mascarpone cheese 1/4 brown sugar 1 (12.3 oz.) pkg. firm silken tofu 3 large egg whites 1/2 granulated sugar 1/4 water 1 tablespoon cocoa coffee beans to garnish Directions Combine coffee and Kal?ha in shallow dish. Quickly dip
Glenda’s Rainbow Fruit Tart
Glenda’s Rainbow Fruit Tart Ingredients for the crust: 1 1/3 cup flour 1/4 cup granulated sugar 1/2 tsp. kosher salt 10 Tbsp. butter, melted 1/2 tsp. almond extract Ingredients for the filling: 1/2 cup heavy cream 1 8-oz. container mascarpone cheese 4 oz. cream cheese, softened 1/2 cup powdered sugar Juice of 1/2 lemon 1/2
Rasta Pasta
Ingredients 1 lb. penne pasta 2 tablespoons butter, divided 4 boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices 2 tablespoons Cajun-style blackened seasoning 4 cloves garlic, chopped 1 large red onion, cut into wedges 1 green bell pepper, seeded and sliced into strips 1 red bell pepper, seeded and sliced
Chewy Amaretti Cookies
Ingredients 1 (7-ounce) tube pure almond paste (not marzipan; 3/4 cup) 1 cup sugar Pinch of Kosher salt 2 large egg whites at room temperature for at least 30 minutes Directions Preheat oven to 300° and place racks in upper and lower thirds of oven. Line two large sheet pans with parchment paper. Pulse almond
Bread Maker French Bread
Ingredients 1 cup plus 3 tablespoons warm water 3 1/2 s bread flour 1 1/2 teaspoons sugar 1 1/4 teaspoons salt 1 tablespoon butter or margarine, cut into 4 pieces 2 teaspoons active dry yeast OR 1 1/2 teaspoons fast rise yeast 1 egg white, slightly beaten 1 teaspoon water poppy or sesame seeds for
Gluten-Free Chickpea Pasta Salad
Gluten-Free Chickpea Pasta Salad Ingredients: 4 ounces fresh green beans, cut into 1” pieces 8 ounces chickpea pasta shells 1 pint cherry tomatoes, quartered 1 cup fresh corn kernels (from 1 ear) 1/2 of a red onion, finely chopped 3 tablespoons chopped fresh flat-leaf parsley 2 tablespoons extra virgin olive oil 2 teaspoons red wine
Shrimp and Corn Salad
Ingredients 2 cups fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed 1 pint cherry tomatoes, quartered 1 small jicama*, cut into thin strips (optional) 1 lb. peeled and deveined large cooked shrimp 1/2 cup (3.5 ounces) shelled roasted pumpkin seeds 6 scallions (white and light green parts), thinly sliced 1/4
Lemon Blueberry French Toast
Lemon Blueberry French Toast Ingredients: 8 1-inch thick slices semolina bread 1 1/2 Tbsp. lemon zest 6 Tbsp. butter 2 Tbsp. sugar 3 lg. eggs 1 cup half and half 1 Tbsp. vanilla extract 2 Tbsp. powdered sugar 1 pint blueberries Directions: Heat oven to its lowest temp and set the rack to the middle
Cinnamon Walnut Pecan Pie Bites
Ingredients: 15 piece mini fillo shells frozen 1/4 cup liquid egg substitute fat free 3 tablespoons dark brown sugar 1/2 tablespoon whipped butter or light buttery spread room temperature 1/8 teaspoon cinnamon 1 drop vanilla extract 1/8 teaspoon salt 2 tablespoon walnuts divided 2 tablespoons pecans divided Directions: Preheat oven to 375 degrees F. Spray
Sugar And Spice Snack Mix
Ingredients 3 cups lightly sweetened toasted oat squares cereal 3 cups miniature no-salt-added pretzels 2 tablespoons acceptable margarine, melted 1 tablespoon firmly packed brown sugar 1/2 teaspoon ground cinnamon 1 cup miniature marshmallows or dried fruit bits Directions Preheat oven to 325°. In large plastic bag with tight-fitting seal, combine oat squares and pretzels. In
