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This is a great recipe from Germany for a sheet cake with canned sour cherries, that is quick and easy to make and serves a lot of people.
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For everyone who steers clear of the classic green bean casserole, this healthy side is a way to sneak in the Thanksgiving vegetable without reaching for a can of mushroom soup.
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There are lots of diced veggies that give this salad its flavor, color, and name. Red bell pepper to diced green onion. And a few generous splashes of hot pepper sauce give it some zip. Tuna never had it so good. Serves four.
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This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.
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A fresh spring salad of mixed greens tossed with chopped tomatoes over a bed of avocado. A fresh lemon vinaigrette and darling daisy garnish finish off this salad with flair.
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This delicious traditional tabbouleh is a fantastic way to use your summer garden harvest!
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Canned white kidney beans, chicken broth and fresh spinach are used in this flavorful soup. Serve garnished with shredded Parmesan cheese.
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The sweet, earthy flavor of roasted beets complements the robust taste of fresh kale in a salad that makes a great side dish or a light meal.
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Get Kona Coffee BBQ Shrimp and Coconut Grits Recipe from Food Network
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Get Lettuce Wedges With Blue Cheese Dressing Recipe from Food Network
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Get Caesar Salad Recipe from Food Network
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This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth.