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Tender and juicy grilled spareribs with baby back ribs or St. Louis cut ribs. Ribs are brined in a citrus salt brine, grilled, and glazed with a sweet bourbon sauce.
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These layered desserts are a terrific alternative to pumpkin pie. Cream cheese, marshmallow creme, and canned pumpkin make for a light and smooth texture to contrast with the pecan and crushed gingersnap topping.
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This light version of chicken piccata features chicken breasts marinated in yogurt, then fried in margarine and olive oil, and finished in vermouth and lemon juice sauce with capers.
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Get Yogurt Panna Cotta with Blueberry Compote Recipe from Food Network
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Serve this intriguing variation of gazpacho at your next summer gathering.
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You'll love this tangy and delicious quick bread. It's flavored with lemon zest and drizzled with a sweet and sour lemon glaze.
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Get Saffron Pound Cake with Lemon Caramel Sauce Recipe from Food Network
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Layers of fresh fruit are soaked a citrusy sauce in this colorful salad.
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A traditional Long Island Iced tea with a little more island spice!
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This recipe is by Pierre Franey and takes 25 minutes, plus 1 hour refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Pineapple juice adds a tropical flair to this yummy, sweet, and garlicky shrimp and pasta dish.
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Fine crumb almond pound cake speckled with orange zest and glazed with a citrus orange glaze.