Saucepans - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/saucepan/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 12 Mar 2025 20:46:14 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Saucepans - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/saucepan/ 32 32 Steel-Cut Oats https://www.tasteofhome.com/recipes/steel-cut-oats/ Tue, 25 Feb 2025 14:23:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087180

Ingredients

  • 4 cups water
  • 1/4 cup 2% milk
  • 1 cup steel-cut oats
  • 1/4 teaspoon salt
  • Optional: Chopped apples, maple syrup and ground cinnamon
Text Ingredients

Directions

  1. Combine water and milk in a large saucepan. Bring to a simmer over medium-high heat; stir in oats and salt. Reduce heat to medium-low. Cook, uncovered, 25-30 minutes or until oats are tender, stirring occasionally. Remove from heat; let stand 3-4 minutes or until thickened. Serve hot and top with apples, maple syrup and cinnamon if desired.

Nutrition Facts

1 serving: 158 calories, 3g fat (1g saturated fat), 1mg cholesterol, 155mg sodium, 28g carbohydrate (2g sugars, 4g fiber), 6g protein.

]]> Blueberry Gin and Tonic https://www.tasteofhome.com/recipes/blueberry-gin-and-tonic/ Mon, 24 Feb 2025 23:52:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2118153

Ingredients

  • BLUEBERRY SIMPLE SYRUP:
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 cup fresh blueberries
  • COCKTAIL:
  • Ice cubes
  • 2 ounces gin
  • 1/2 ounce lime juice
  • 1 ounce blueberry simple syrup
  • 4 ounces tonic water
  • Garnishes: blueberries, lime wedge, fresh mint sprig
Text Ingredients

Directions

  1. To make blueberry simple syrup, combine water, sugar and blueberries in a small saucepan. Bring to a gentle boil over medium heat; reduce heat to low. Simmer, uncovered, for 10 minutes. Remove saucepan from heat; allow to sit, covered, at least 45 minutes. Strain through a fine-mesh sieve into a glass container, pressing down on the solids to extract as much juice as possible. Discard solids. Cover; chill until ready to use.
  2. To make the cocktail, fill a highball glass with ice. Add gin, lime juice and 1 ounce blueberry simple syrup; stir to combine. Top with tonic water; stir once more. Garnish with fresh blueberries, lime wedge and sprig of fresh mint. Reserve remaining blueberry simple syrup for later use.

Nutrition Facts

1 cocktail: 359 calories, 0 fat (0 saturated fat), 0 cholesterol, 19mg sodium, 60g carbohydrate (57g sugars, 0 fiber), 0 protein.

]]> Ding Dong Cake https://www.tasteofhome.com/recipes/ding-dong-cake/ Fri, 21 Feb 2025 05:53:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085329

Ingredients

  • CAKE:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ERMINE FROSTING:
  • 1/2 cup all-purpose flour
  • 2-1/2 cups whole milk
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon salt
  • 1-3/4 cups butter, softened
  • 1-1/2 teaspoons vanilla extract
  • GANACHE:
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
Text Ingredients

Directions

  1. Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, in a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 10-12 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
  4. In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy.
  5. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreading consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread 1/3 frosting on top of each layer; stack to make a layer cake, ending with a cake layer. Spread ganache over top and sides of cake.

Nutrition Facts

1 piece: 807 calories, 57g fat (35g saturated fat), 141mg cholesterol, 524mg sodium, 69g carbohydrate (48g sugars, 3g fiber), 8g protein.

]]> Cacao Powder Hot Chocolate https://www.tasteofhome.com/recipes/cacao-powder-hot-chocolate/ Mon, 17 Feb 2025 22:23:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087181

Ingredients

  • 1-1/2 cups 2% milk
  • 2 tablespoons raw cacao powder
  • 3 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • Miniature marshmallows, optional
Text Ingredients

Directions

  1. In a small saucepan, heat milk and cacao powder over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir in honey or maple syrup and vanilla extract until smooth. Pour into 2 mugs. If desired, garnish with marshmallows.

Nutrition Facts

1 serving: 208 calories, 4g fat (2g saturated fat), 15mg cholesterol, 87mg sodium, 38g carbohydrate (35g sugars, 1g fiber), 7g protein.

]]> Coal Miners Chocolate Cake https://www.tasteofhome.com/recipes/coal-miners-chocolate-cake/ Sun, 16 Feb 2025 06:52:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115823

Ingredients

  • CAKE:
  • 1 box (15-1/4 ounces) devil's food cake mix
  • 1 can (21 ounces) cherry pie filling
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 8 tablespoons (1 stick) unsalted butter
  • 1/3 cup evaporated milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup baking cocoa
  • 1 cup semisweet chocolate chips
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, combine cake mix, cherry pie filling, eggs and vanilla extract; stir until evenly mixed. Transfer to a greased 13x9-in. cake pan.
  2. Bake the cake 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Meanwhile, prepare frosting. In a small saucepan over medium-low heat, combine butter, sugar, salt, cocoa powder and evaporated milk. Cook, stirring occasionally, until the butter has melted and the sugar is fully dissolved, about 3-4 minutes. Remove pan from the heat; add the chocolate chips. Stir until the chocolate has melted and the frosting is smooth and creamy.
  4. Pour frosting over the warm cake. Use an offset spatula to spread into an even layer. Let the cake cool completely at room temperature. Slice into squares; serve.

Nutrition Facts

1 piece: 309 calories, 11g fat (7g saturated fat), 40mg cholesterol, 287mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein.

]]> Oyster Stew https://www.tasteofhome.com/recipes/oyster-stew/ Mon, 10 Feb 2025 06:56:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084134

Ingredients

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 2 cups half-and-half cream
  • 1 cup whole milk
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 12 ounces fresh shucked oysters (in juice)
  • 1 teaspoon sherry, optional
  • Hot pepper sauce, optional
  • 2 tablespoons minced fresh parsley
Text Ingredients

Directions

  1. In a large saucepan or Dutch oven, melt butter over medium heat. Stir in flour until blended; cook and stir until browned, 4-5 minutes. Add onion and celery; cook until tender, 4-5 minutes. Gradually whisk in cream, milk, salt, pepper, paprika and cayenne. Bring to a gentle simmer. Add oysters (and juice), cook 5-6 minutes or until oysters begin to curl on the edges. If desired, stir in sherry and hot sauce. Sprinkle with parsley.

Nutrition Facts

1 serving: 265 calories, 19g fat (11g saturated fat), 96mg cholesterol, 780mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 9g protein.

]]> Parsnip Soup https://www.tasteofhome.com/recipes/curried-parsnip-soup/ Thu, 06 Feb 2025 20:21:17 +0000 http://origin-www.tasteofhome.com/recipes/curried-parsnip-soup/

Ingredients

  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 tablespoon butter
  • 1 pound parsnips, peeled and chopped
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fat-free milk
Text Ingredients

Directions

  1. In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender.
  2. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.

Nutrition Facts

1 cup: 113 calories, 2g fat (1g saturated fat), 6mg cholesterol, 513mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

]]> Turkish Pasta https://www.tasteofhome.com/recipes/turkish-pasta/ Wed, 05 Feb 2025 06:51:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111665

Ingredients

  • PASTA:
  • 8 ounces pasta (bowtie or shells)
  • Salt, for boiling pasta
  • MEAT SAUCE:
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • YOGURT GARLIC SAUCE:
  • 1 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • BUTTER PAPRIKA SAUCE:
  • 4 tablespoons unsalted butter
  • 2 teaspoons paprika
  • 1/4 teaspoon dried mint
  • 1/4 teaspoon pepper
  • GARNISH:
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley
Text Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add pasta; cook according to the package instructions. Drain; set aside.
  2. Meanwhile, to make meat sauce, heat a large skillet over medium-high heat. Add ground beef; cook until browned, 5-6 minutes. Add chopped onion, paprika, onion powder, curry powder, salt and pepper. Cook another 4-5 minutes or until ground meat mixture becomes crispy on the edges. Remove from heat; set aside.
  3. To make yogurt sauce, in a small bowl, stir together yogurt, garlic and salt. Cover; refrigerate until ready to use.
  4. To make butter sauce, melt butter in a small saucepan over medium-low heat. Add paprika, mint and pepper; stir together. Remove from heat; set aside.
  5. To serve, transfer cooked pasta to a large serving dish. Top with dollops of yogurt garlic sauce and the ground beef mixture. Drizzle with butter sauce. To garnish, top with tomatoes and parsley. Serve immediately.

Nutrition Facts

1 serving: 611 calories, 32g fat (16g saturated fat), 116mg cholesterol, 847mg sodium, 51g carbohydrate (6g sugars, 4g fiber), 31g protein.

]]> Oreo Hot Chocolate https://www.tasteofhome.com/recipes/copycat-dunkin-oreo-hot-chocolate/ Thu, 30 Jan 2025 06:50:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2108969

Ingredients

  • 4 Oreo cookies
  • 2 cups whole milk
  • 2 tablespoons sugar
  • 2 tablespoons baking cocoa
  • Whipped cream and Oreo cookie crumbles, for garnish
Text Ingredients

Directions

  1. Separate the chocolate wafers from the creme on each Oreo cookie. Reserve creme. Crush wafers in a plastic Ziploc bag with a rolling pin or pulse in a food processor until fine crumbs are formed. Set both cookie crumbs and creme aside.
  2. Place milk, sugar, baking cocoa, Oreo crumbs and creme in a small saucepan and heat over medium. Whisk until cookie crumbs and creme have dissolved and mixture is heated through.
  3. Pour hot chocolate into two mugs. Top with whipped cream and Oreo crumbles. Serve immediately.

Nutrition Facts

1 serving: 319 calories, 13g fat (6g saturated fat), 24mg cholesterol, 195mg sodium, 44g carbohydrate (34g sugars, 2g fiber), 9g protein.

]]> Eggs Florentine https://www.tasteofhome.com/recipes/eggs-florentine-2/ Wed, 29 Jan 2025 06:50:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082231

Ingredients

  • POACHED EGGS:
  • 4 cups water
  • 2 teaspoons white vinegar
  • 4 large eggs
  • HOLLANDAISE:
  • 1/4 cup butter
  • 2 large egg yolks
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • FLORENTINE:
  • 1 tablespoon butter
  • 2 tablespoons minced shallot
  • 4 cups fresh baby spinach
  • 1 garlic cloves, minced
  • 1/4 teaspoon salt
  • Splash lemon juice
  • 2 English muffins, split and toasted
Text Ingredients

Directions

  1. To make poached eggs, fill a large saucepan with 4 cups water. Bring to a boil, then reduce to a low simmer (water temperature should be 160-180°). Stir in vinegar. Carefully crack eggs into individual small bowls, teacups or ramekins. Gently stir the simmering water in a clockwise motion. Hold egg dish over the water; gently slip the egg into the water. Cook, uncovered, 3-5 minutes or until egg whites are completely set and opaque and the yolk begins to thicken but are not hard. Use a slotted spoon to lift the poached egg out of the water. Place the spoon with the poached egg on top of a paper towel-lined plate to drain.
  2. To make hollandaise, warm butter in a small saucepan until melted. Skim off the milk solids on top; discard. Keep warm. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in clarified butter, whisking constantly until thickened and emulsified. Whisk in salt and pepper.
  3. To cook spinach, heat butter in a large skillet over medium heat. Add shallot; cook 2-3 minutes or until soft. Stir in spinach and garlic; cook 1-2 minutes or until spinach has wilted. Season with salt and a splash of lemon juice.
  4. To assemble, pile cooked spinach on halves of toasted English muffins. Top each with a poached egg. Drizzle with hollandaise.

Nutrition Facts

1 serving: 309 calories, 22g fat (12g saturated fat), 316mg cholesterol, 928mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 12g protein.

]]> Coffee Jelly https://www.tasteofhome.com/recipes/coffee-jelly/ Fri, 24 Jan 2025 06:50:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2106932

Ingredients

  • 2 tablespoons plus 2 cups brewed coffee, divided
  • 1 package (1/4 ounce) unflavored gelatin
  • 3 tablespoons sugar
  • Milk, sweetened condensed milk or lightly sweetened whipped cream, optional
Text Ingredients

Directions

  1. Heat 2 tablespoons coffee in a small microwave-safe bowl until boiling, 2-3 minutes. Add gelatin; mix to combine until smooth. Add remaining coffee, sugar and gelatin mixture to saucepan; bring to a boil over medium-high heat.
  2. Pour jelly mixture into an 8x8-inch baking dish. Chill 5–7 hours or until solidified.
  3. Cut into cubes. Serve with milk, sweetened condensed milk or lightly sweetened whipped cream, if desired.

Nutrition Facts

1 serving: 44 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 2g protein.

]]> Loco Moco https://www.tasteofhome.com/recipes/loco-moco/ Fri, 24 Jan 2025 06:49:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105879

Ingredients

  • BEEF PATTIES:
  • 1 pound ground beef (80/20)
  • 1/4 cup finely chopped sweet onion
  • 1 garlic clove, minced
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • GRAVY:
  • 6 tablespoons butter
  • 1/4 cup finely chopped sweet onion
  • 3 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • TO SERVE:
  • 4 teaspoons canola oil, divided
  • 4 large eggs, room temperature, divided
  • 4 cups cooked white rice
  • Chopped green onions, for garnish
Text Ingredients

Directions

  1. To make the patties, combine ground beef, onion, garlic, Worcestershire sauce, salt and pepper in a large bowl. Divide mixture into fourths; shape each portion into a 1-inch-thick burger patty. Press thumb into the center of each patty to create an indentation.
  2. Heat a large skillet over medium-high heat; place burgers in the hot pan, 2 in. apart. Cook burgers 4-5 minutes; flip, reduce heat to medium. Cook another 4-5 minutes or until internal temperature of burgers reaches 160°. Remove to a plate; cover to keep warm.
  3. Pour excess grease from the pan; discard grease. Return pan to the burner over medium heat. To make gravy, add butter to the skillet. Once melted, add onion. Cook, scraping up the browned bits from the pan, 4-5 minutes or until soft. Pour in beef stock, Worcestershire sauce, soy sauce, salt and pepper. Increase heat to medium-high; bring sauce to a simmer, 4-5 minutes.
  4. In a small bowl, whisk cornstarch and cold water until dissolved; add mixture to the sauce. Whisk constantly for 2-3 minutes or until gravy has thickened. Remove pan from heat.
  5. To make the sunny-side up eggs, heat 1 teaspoon vegetable oil in a small, nonstick skillet over medium heat. When oil is hot, crack an egg into the pan. Cook 2-3 minutes or until whites are set and yolk is still runny. Transfer egg to a plate. Repeat these steps to cook remaining eggs.
  6. To serve, place 1 cup cooked white rice in 4 bowls. Top each with a cooked burger patty and a generous amount of gravy. Place a sunny-side up egg on top of each. Garnish with chopped green onion. Serve immediately.

Nutrition Facts

1 serving: 729 calories, 40g fat (18g saturated fat), 302mg cholesterol, 1659mg sodium, 54g carbohydrate (4g sugars, 1g fiber), 34g protein.

]]> Mexican Coffee https://www.tasteofhome.com/recipes/mexican-coffee/ Thu, 23 Jan 2025 06:50:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105188

Ingredients

  • 1/2 cup ground coffee
  • 1 teaspoon ground cinnamon
  • 24 ounces water
  • 1 cup evaporated milk
  • 3 tablespoons packed brown sugar
  • 1 tablespoon baking cocoa
  • 1 pinch salt
  • 1 pinch cayenne pepper, optional
  • 2 orange peel strips (3 inches each)
  • 1/4 teaspoon vanilla extract, optional
  • 1/4 teaspoon almond extract, optional
  • Optional garnishes: whipped cream, ground cinnamon, chocolate shavings, cinnamon stick, orange peel
Text Ingredients

Directions

  1. Line the basket of a drip coffee maker with a coffee filter; add ground coffee and cinnamon. Pour water into the tank; brew coffee according to manufacturer’s directions.
  2. While the coffee brews, pour evaporated milk, dark brown sugar, cocoa powder, salt and cayenne pepper, if desired, into a small saucepan. Whisk to combine; add orange peel. Set the pan over medium-low heat on the stove; stir milk mixture frequently until it comes to a simmer. Remove pan from the heat. Stir in vanilla and almond extracts, if desired. Remove orange peel; discard.
  3. Divide coffee between four coffee cups or heatproof Irish coffee glasses. Whisk hot milk mixture again, then pour some into each cup (about 2 oz. per cup, or less if you like your coffee a little stronger.) Stir to combine coffee and milk.
  4. Garnish glasses with optional toppings. Serve hot.

Nutrition Facts

1 serving.: 131 calories, 4g fat (3g saturated fat), 20mg cholesterol, 106mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 5g protein.

]]> Copycat Chick-fil-A Brownies https://www.tasteofhome.com/recipes/copycat-chick-fil-a-brownies/ Sun, 19 Jan 2025 06:49:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105189

Ingredients

  • 10 tablespoons butter
  • 1-1/4 cups sugar
  • 1 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • 3/4 cup dark chocolate chips or chunks
Text Ingredients

Directions

  1. Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper.
  2. Bring a few inches of water to a low simmer in the bottom of a double boiler. Add butter, sugar, baking cocoa and salt to the top of the double boiler. Stir occasionally until the butter is melted and the mixture is warm to the touch. Add vanilla and espresso powder; stir to combine.
  3. Remove from the heat. Add eggs, one at a time, beating until the batter appears smooth and glossy. Add flour; stir just until the flour is moistened and no dry patches remain. Fold in dark chocolate.
  4. Transfer batter to the prepared pan; spread into an even layer. Bake 24-26 minutes or until brownies appear set and a toothpick inserted into the center comes out almost clean.
  5. Transfer pan to a wire rack to cool completely. Slice into squares to serve.

Nutrition Facts

1 brownie: 346 calories, 19g fat (11g saturated fat), 68mg cholesterol, 165mg sodium, 46g carbohydrate (35g sugars, 3g fiber), 5g protein.

]]> Homemade Marinara Sauce https://www.tasteofhome.com/recipes/homemade-marinara-sauce/ Fri, 17 Jan 2025 20:36:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098298

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (28 ounces each) Italian crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 to 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Text Ingredients

Directions

  1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, Italian seasoning, sugar, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes.

Nutrition Facts

about 3/4 cup: 91 calories, 2g fat (0 saturated fat), 0 cholesterol, 489mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

]]> Marinara https://www.tasteofhome.com/recipes/marinara/ Fri, 17 Jan 2025 20:36:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098289

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 cans (28 ounces each) whole tomatoes
  • 1/4 cup chopped fresh basil
  • 1-1/2 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with a wooden spoon.

Marinara Sauce Tips

Are there benefits to making your own marinara sauce?

There are quite a few benefits to making your own marinara sauce. First off, homemade marinara is free of sugars and preservatives. You know everything that is inside it. Plus, you're able to customize the flavors to your liking.

What are the best tomatoes to use for this marinara sauce recipe?

We think that canned San Marzano tomatoes are the best type of tomato to use for this recipe. Roma tomatoes are a good replacement if you can't find fresh San Marzanos. They are bright in flavor and don't have a ton of moisture inside like beefsteak or heirloom.

What are some variations of this marinara sauce recipe?

There are plenty of ways to switch up this sauce! Try adding roasted garlic, sun-dried tomatoes in oil, roasted red peppers and fresh oregano (instead of dried). You could also add tomato paste to thicken your sauce and add a deeper tomato flavor.

How can I use marinara sauce?

Marinara sauce works well in many Italian recipes. Like you probably know, marinara tastes wonderful on pizza and in pasta recipes. But there are plenty of other ways to use up a jar of marinara sauce. Here are a few variations you may have not tried before: muffin-tin lasagna, Sicilian nachos and chicken parmesan burgers.

Research contributed by Sarah Tramonte, Taste Recipes Associate Culinary Producer and Christina Herbst, Taste Recipes Assistant Digital Editor

Nutrition Facts

1/2 cup: 44 calories, 4g fat (1g saturated fat), 0 cholesterol, 178mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.

]]> Wild Rice and Lentil Salad https://www.tasteofhome.com/recipes/wild-rice-and-lentil-salad/ Fri, 17 Jan 2025 20:34:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099149

Ingredients

  • 1 package (2-3/4 ounces) quick-cooking wild rice
  • 1 cup dried lentils, rinsed
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 2 medium tomatoes, chopped
  • 6 green onions, chopped
  • 2 cups fresh arugula or baby spinach
  • 1/4 cup crumbled feta cheese
Text Ingredients

Directions

  1. Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add 2 cups water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water.
  2. In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.

Nutrition Facts

3/4 cup: 461 calories, 19g fat (5g saturated fat), 15mg cholesterol, 283mg sodium, 51g carbohydrate (4g sugars, 18g fiber), 21g protein.

]]> Finnish Mulled Wine https://www.tasteofhome.com/recipes/finnish-mulled-wine/ Fri, 17 Jan 2025 20:31:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098937

Ingredients

  • 2/3 cup vodka
  • 2/3 cup port wine
  • 15 whole cloves
  • 3 cinnamon sticks (3 inches)
  • 2 orange zest strips (1 to 3 inches)
  • 1 orange slice
  • 1 lemon zest strip (1 to 3 inches)
  • 1 lemon slice
  • 1 piece fresh gingerroot (about 2 inches), peeled and thinly sliced
  • 1 teaspoon cardamom pods
  • 3 cups dry red wine
  • 1 cup packed brown sugar
  • Blanched almonds and raisins, optional
Text Ingredients

Directions

  1. In a large bowl, combine the first 10 ingredients. Refrigerate, covered, overnight.
  2. Transfer to a large saucepan; stir in red wine and brown sugar. Bring just to a simmer (do not boil). Reduce heat; simmer gently, uncovered, until flavors are blended, about 30 minutes, stirring to dissolve sugar. Strain.
  3. Serve warm, over blanched almond and raisins if desired.

Nutrition Facts

2/3 cup: 339 calories, 0 fat (0 saturated fat), 0 cholesterol, 18mg sodium, 43g carbohydrate (38g sugars, 0 fiber), 0 protein.

]]> Barbecue and Beer Meatballs https://www.tasteofhome.com/recipes/barbecue-and-beer-meatballs/ Fri, 17 Jan 2025 20:31:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098905 Taste Recipes Test Kitchen]]>

Ingredients

  • 1 package (22 ounces) frozen fully cooked Angus beef meatballs
  • 1 cup barbecue sauce
  • 1/3 cup beer
  • Thinly sliced jalapeno pepper, optional
Text Ingredients

Directions

  1. Prepare meatballs according to package directions.
  2. Meanwhile, in a small saucepan, combine barbecue sauce and beer; heat through. Add meatballs; stir to coat. If desired, top with sliced jalapeno.
Not sure which brand of frozen meatballs to buy? Check out the brands our editors and the Taste Recipes Test Kitchen recommend.

Nutrition Facts

1 meatball: 106 calories, 6g fat (3g saturated fat), 17mg cholesterol, 338mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 4g protein.

]]> Butterscotch Pumpkin Fudge https://www.tasteofhome.com/recipes/butterscotch-pumpkin-fudge/ Fri, 17 Jan 2025 20:30:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098860

Ingredients

  • 1 teaspoon plus 3/4 cup butter or margarine, divided
  • 3 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup canned pumpkin
  • 1 to 2 teaspoons pumpkin pie spice
  • 1 package (11 ounces) butterscotch chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 cup chopped almonds or pecans, toasted
Text Ingredients

Directions

  1. Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly.
  2. Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely.
  3. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Candy Thermometers

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

1 piece: 60 calories, 3g fat (2g saturated fat), 4mg cholesterol, 14mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.

]]> Ground Beef Veggie Stew https://www.tasteofhome.com/recipes/ground-beef-veggie-stew/ Fri, 17 Jan 2025 20:30:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098856

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 tablespoon olive oil
  • 1 small yellow summer squash, chopped
  • 1 small zucchini, chopped
  • 1 small sweet red pepper, chopped
  • 2 cans (15 ounces each) diced tomatoes
  • 1 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh cilantro
  • Reduced-fat sour cream, optional
Text Ingredients

Directions

  1. In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes; crumble meat; drain. Remove from pan; set aside.
  2. In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro just before serving. If desired, top with sour cream.

Test Kitchen tips
  • This dish is a cross between a brothy soup and a chunky stew. It's hearty but feels super fresh with all the veggies.
  • If you're not a fan of cilantro, add some parsley. Chopped fresh chives would also make a flavorful addition.

    • Nutrition Facts

    1-1/4 cups: 180 calories, 9g fat (3g saturated fat), 47mg cholesterol, 663mg sodium, 9g carbohydrate (6g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.

    ]]>         Mango Barley Salad https://www.tasteofhome.com/recipes/mango-barley-salad/ Fri, 17 Jan 2025 20:29:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098784

    Ingredients

    • 1-3/4 cups water
    • 1 cup quick-cooking barley
    • 2 medium limes
    • 1/4 cup olive oil
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon pepper
    • 1/2 cup chopped sweet red pepper
    • 1/2 cup chopped green pepper
    • 1/4 cup chopped red onion
    • 1 medium mango, peeled and chopped
    • 1/4 cup minced fresh cilantro
    Text Ingredients

    Directions

    1. In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until barley is tender, 10-12 minutes. Remove from heat; let stand 5 minutes.
    2. Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended.
    3. In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.

    Test Kitchen tips
  • Fresh pineapple or papaya can also be added, or used to replace the mango.
  • Just because we call for barley doesn't mean you can't try this made with quinoa, farro or other grains. It's all going to be delicious!

    • Nutrition Facts

    3/4 cup: 185 calories, 10g fat (1g saturated fat), 0 cholesterol, 261mg sodium, 25g carbohydrate (9g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

    ]]>         Black Bean Bulgur Salad https://www.tasteofhome.com/recipes/black-bean-bulgur-salad/ Fri, 17 Jan 2025 20:29:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098782

    Ingredients

    • 1 cup bulgur
    • 2 cups vegetable broth
    • 1/4 cup orange juice
    • 1/4 cup lime juice
    • 1 jalapeno pepper, seeded and minced
    • 2 tablespoons olive oil
    • 1/4 teaspoon ground cumin
    • 1 cup shredded carrots
    • 3 tablespoons minced fresh cilantro
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 cup frozen corn, thawed
    • 3/4 cup shredded Monterey Jack cheese
    • Sliced jalapeno pepper, optional
    Text Ingredients

    Directions

    1. Place bulgur and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, 12-15 minutes. Transfer to a large bowl; cool slightly.
    2. For dressing, whisk together citrus juices, minced jalapeno, oil and cumin. Add 1/3 cup dressing to bulgur; stir in carrots and cilantro.
    3. To serve, divide bulgur mixture among 4 bowls. Top with beans, corn, cheese and, if desired, sliced jalapeno. Drizzle with remaining dressing.

    Test Kitchen tips
  • Bulgur is sometimes called cracked wheat. It’s a whole grain that’s been boiled, dried and ground. Since it’s been pre-cooked, it cooks up faster than most whole grains.
  • If you like the heat of spicy foods, include some or all of the seeds from the jalapeno pepper.

    • Nutrition Facts

    1 serving: 402 calories, 14g fat (5g saturated fat), 19mg cholesterol, 688mg sodium, 56g carbohydrate (6g sugars, 10g fiber), 16g protein.

    ]]>         Open-Faced Turkey Sandwich https://www.tasteofhome.com/recipes/open-faced-turkey-sandwich/ Fri, 17 Jan 2025 20:29:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098767

    Ingredients

    • 2 tablespoons butter
    • 1/2 cup finely chopped onion
    • 1/4 cup finely chopped celery
    • 2 tablespoons all-purpose flour
    • 1 cup chicken stock
    • 1 cup evaporated milk
    • 4 ounces cream cheese, cubed
    • 1 cup frozen peas
    • 2 cups chopped cooked turkey (about 10 ounces)
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 slices Texas toast or other thick-sliced bread, toasted
    • Chopped tomato and minced fresh parsley, optional
    Text Ingredients

    Directions

    1. In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes.
    2. Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.
    Health Tip: A simple switch to reduced-fat cream cheese will cut saturated fat by about 25%. Be careful to not boil after it’s been added; just heat through.
    Test Kitchen tips
  • One 12-ounce can of evaporated milk has a little more than 1-1/2 cups. Leftover milk can be refrigerated for up to five days.
  • Stir leftover evaporated milk into your morning coffee or add it to mashed potatoes or macaroni and cheese for a richer flavor.
  • Texas Toast is packaged bread that is sliced double thick, making it great for this saucy turkey topping.

    • Nutrition Facts

    1 serving: 488 calories, 24g fat (13g saturated fat), 135mg cholesterol, 917mg sodium, 35g carbohydrate (11g sugars, 3g fiber), 32g protein.

    ]]>         Potluck German Potato Salad https://www.tasteofhome.com/recipes/potluck-german-potato-salad/ Fri, 17 Jan 2025 20:27:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098690

    Ingredients

    • 3 pounds small Yukon Gold potatoes, unpeeled (about 10)
    • 2 celery ribs, chopped
    • 1 small onion, chopped
    • 1 cup water
    • 1/2 cup white vinegar
    • 3/4 cup sugar
    • 1 tablespoon cornstarch
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 pound bacon strips, cooked and crumbled
    Text Ingredients

    Directions

    1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce the heat; simmer, uncovered, just until tender, 12-15 minutes. Add the celery and onion; continue cooking until vegetables are tender, about 5 minutes longer. Drain; set aside.
    2. Meanwhile, in a small saucepan, whisk together the next 6 ingredients. Bring to a boil; cook until thickened, about 2 minutes.
    3. When cool enough to handle, slice the potatoes; return to saucepan with celery and onions. Add vinegar mixture, tossing to combine. Add bacon. Simmer mixture 10-12 minutes or until heated through. Serve potato salad warm.

    Nutrition Facts

    2/3 cup: 194 calories, 3g fat (1g saturated fat), 7mg cholesterol, 181mg sodium, 39g carbohydrate (15g sugars, 2g fiber), 5g protein.

    ]]>         Vanilla White Chocolate Mousse https://www.tasteofhome.com/recipes/vanilla-white-chocolate-mousse/ Fri, 17 Jan 2025 20:25:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099206

    Ingredients

    • 1-1/4 cups heavy whipping cream, divided
    • 2 tablespoons sugar
    • 2 large egg yolks
    • 7 ounces white baking chocolate, chopped
    • 2 vanilla beans
    • Toasted sliced almonds, optional
    Text Ingredients

    Directions

    1. In a small saucepan, combine 1/4 cup cream and sugar; cook over medium heat until bubbles form around side of pan.
    2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth.
    3. Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes.
    4. In a small bowl, beat remaining 1 cup cream until soft peaks form; fold into chocolate mixture. Spoon into 4 dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with almonds.

    Nutrition Facts

    1/2 cup: 555 calories, 43g fat (29g saturated fat), 177mg cholesterol, 60mg sodium, 41g carbohydrate (40g sugars, 0 fiber), 7g protein.

    ]]>         Italian Sausage and Zucchini Soup https://www.tasteofhome.com/recipes/italian-sausage-and-zucchini-soup/ Fri, 17 Jan 2025 20:24:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099196

    Ingredients

    • 1/2 pound bulk Italian sausage
    • 1 medium onion, chopped
    • 1 medium green pepper, chopped
    • 3 cups beef broth
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
    • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
    • 1 medium zucchini, cut into 1/2-inch pieces
    • 1/2 cup uncooked orzo pasta
    Text Ingredients

    Directions

    1. In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain.
    2. Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.

    Nutrition Facts

    1-1/4 cups: 191 calories, 9g fat (3g saturated fat), 20mg cholesterol, 789mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 9g protein.

    ]]>         Anti-Vampire Potion (Butternut Squash & Garlic Soup) https://www.tasteofhome.com/recipes/anti-vampire-potion-butternut-squash-garlic-soup/ Fri, 17 Jan 2025 20:24:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103638

    Ingredients

    • 2 tablespoons butter
    • 1 medium onion, chopped
    • 8 garlic cloves, chopped
    • 1 teaspoon ground cinnamon
    • 1/4 to 1/2 teaspoon ground nutmeg
    • 4 cups peeled butternut squash, cut in 1-in. cubes
    • 2 cups vegetable stock
    • 2 cups half-and-half cream
    • Salt and pepper to taste
    • 8 cooked bacon strips, chopped
    • 1 package (5.2 ounces) Boursin Garlic & Fine Herbs Gournay Cheese, crumbled
    Text Ingredients

    Directions

    1. In a large saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, 3-4 minutes. Add cinnamon and nutmeg; cook 2 minutes.
    2. Stir in squash and vegetable stock. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15-20 minutes.
    3. Use an immersion blender or pulse soup in batches in blender until smooth. Return to pan; add half-and-half cream and salt and pepper to taste. Heat through, but do not boil. Serve immediately with bacon and crumbled cheese.
    Editor’s Note: Boursin Garlic & Fine Herbs Gournay Cheese has a firmer texture than the spreadable cheese product.

    Nutrition Facts

    1 cup: 388 calories, 28g fat (17g saturated fat), 92mg cholesterol, 697mg sodium, 21g carbohydrate (7g sugars, 3g fiber), 12g protein.

    ]]>         Sausage & Chicken Gumbo https://www.tasteofhome.com/recipes/sausage-chicken-gumbo/ Fri, 17 Jan 2025 20:22:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103552

    Ingredients

    • 1/4 cup all-purpose flour
    • 1/4 cup canola oil
    • 4 cups chicken broth, divided
    • 1 package (14 ounces) smoked sausage, cut into 1/2-inch slices
    • 1 cup frozen sliced okra, thawed
    • 1 small green pepper, chopped
    • 1 medium onion, chopped
    • 1 celery rib, chopped
    • 3 garlic cloves, minced
    • 1/2 teaspoon pepper
    • 1/4 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 2 cups coarsely shredded cooked chicken
    • Hot cooked rice
    Text Ingredients

    Directions

    1. In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn). Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker.
    2. Stir in sausage, vegetables, garlic and seasonings. Cook, covered, on low until flavors are blended, 6-8 hours. Stir in chicken and remaining broth; heat through. Serve with rice.
    Health Tip: To lighten up this gumbo, use 7 oz. smoked turkey sausage, 3 cups chicken, reduced-sodium broth and nix the salt. Calories fall to just over 300 per serving.

    Nutrition Facts

    1 cup: 427 calories, 31g fat (9g saturated fat), 89mg cholesterol, 1548mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 25g protein.

    ]]>         Warm Green Bean & Potato Salad https://www.tasteofhome.com/recipes/warm-green-bean-potato-salad/ Fri, 17 Jan 2025 20:22:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103548

    Ingredients

    • 1 pound small red potatoes, quartered
    • 1/4 cup olive oil
    • 2 tablespoons white wine vinegar
    • 1/2 teaspoon salt
    • 1/8 teaspoon each garlic powder, ground mustard and pepper
    • 1/8 teaspoon each dried basil, parsley flakes and tarragon
    • 1 pound fresh green beans, cut into 2-inch pieces
    • 2 medium tomatoes, coarsely chopped
    • 2 tablespoons chopped onion
    Text Ingredients

    Directions

    1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings.
    2. Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.

    Nutrition Facts

    3/4 cup: 100 calories, 6g fat (1g saturated fat), 0 cholesterol, 125mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

    ]]>