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Throw all the traditional ingredients for green bean casserole in the slow cooker on Thanksgiving morning, and it will be ready by the time dinner is on the table.
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Using low-fat, low-sodium cream of mushroom and omitting the soup mix, this tender pot roast has less sodium than the traditional version. The addition of carrots, potatoes, and string beans contributes to flavor as well as texture.
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All the fixings for burritos are mixed together without the tortilla in this skillet burrito bowl. Top with sour cream and lettuce.
cooking.nytimes.com
These tacos are a beautiful way to serve black beans, which contain at least eight different flavonoids — phytonutrients with anti-oxidant properties One caution, though: canned beans may contain high levels of sodium, which usually can be reduced by rinsing the beans in water These black beans can't be rinsed, of course, and in fact will be reduced
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This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.
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Baked mahi mahi is topped with a butter-and-garlic sauce spiked with lemon juice and hot sauce in this southern-style recipe.
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This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat.
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This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
cooking.nytimes.com
Butterscotch sauce takes its character from brown sugar The sauce contains cream and, yes, butter, and both strike round, rich, pleasingly burnished notes Butterscotch will embrace a foundation ice cream flavor -- classics like chocolate, vanilla and coffee -- with abandon.
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This stuffed mushroom cap recipe mixes two types of bread crumbs and two types of cheese with crab meat for a tasty topping to your portobellos.