Cooking Light, November 2014 Page 172

December 07, 2012
Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Since multiple recipes appear on page 172, select the one(s) you want to save, share or create a shopping list for, here.
Start Slideshow

1 of 4

Sautéed Green Beans with Spice-Glazed Pecans

Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Sautéed Green Beans with Spice-Glazed Pecans Recipe

Beat the last-minute cooking frenzy by making the glazed pecans up to 3 days in advance and storing at room temperature in an airtight container; double the ingredients for an appetizer guests can munch on before the meal.

Advertisement
Advertisement

2 of 4

Linguiça Sausage Stuffing with Mushrooms

Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Linguiça Sausage Stuffing with Mushrooms Recipe

This twist on a classic sausage and sourdough stuffing uses smoky Portuguese linguiça in place of crumbled pork sausage. Kielbasa or any smoked sausage would also work.

3 of 4

Cardamom-Glazed Carrots

Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Cardamom-Glazed Carrots Recipe

Turn up the volume on classic glazed carrots with exotic cardamom and fragrant fresh ginger. If you can find multicolored carrots, use them for a lovely presentation. The parchment paper lid slows moisture loss just enough to form a beautiful glaze.

Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.myrecipes.com