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A healthy vegetarian salad recipe with roasted butternut squash, kale, red onion, and pine nuts with tahini dressing.
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If you are looking for a balanced vegetarian meal that is easy to make and full of flavor, try this earthy yet tangy garbanzo bean and quinoa salad.
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This pie 's thick and creamy custard is made with raisins, sour cream, sugar, eggs, lemon juice and cornstarch. They are cooked and stirred until thick, and then the filling is poured into a prepared pie shell and chilled. The top is slathered with more sour cream, and then the pie is thoroughly chilled before serving.
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Sugar cookies with a definite citrus flavor. For lime cookies substitute lime juice, lime zest, and green food coloring. For orange cookies, substitute orange juice, orange zest and orange food coloring.
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Get Kyle's Lemon Pound Cake With Reba's Royal Glaze Recipe from Food Network
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Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.
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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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This crowd-pleasing, easy casserole is made with chicken, almonds, pimento peppers, celery, and Cheddar cheese and can be served hot or cold.
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This fruity and fizzy sangria with white wine, pineapple juice, and citrus fruit is a great make-ahead drink.
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Autumn Tabbouleh is the perfect make-ahead side dish! With cauliflower, carrots, and golden beets. 30 minute prep.
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Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.
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Blueberry Shortcake! With simmering blueberries, homemade biscuits, and whipped cream.