SEARCH 100,000+ RECIPES FROM MAGAZINES, NEWSPAPERS, TV, & COOKBOOKS

Recipe

OF THE DAY

Filomena’s Apple Cake from Recipes and Dreams from an Italian Life

Like Us?

SPREAD THE WORD!

RECIPE SEARCH

Tell me more about Project Foodie recipe search

add another ingredient

- or -

browse recipes by tags

browse recipes by activity

browse recent recipesbrowse recent magazine issuesbrowse cookbooks with recipes to try
ToTry appetizers bars beef biscuits bread breakfast cake candy chicken clams cookies crab cupcakes desserts dip dressing drinks duck eggs fish frosting frozen fruit halloween ham holiday-baking ice cream lamb lasagna lobster main misc muffins nuts pasta pie pizza pork pudding salad salmon salsa sandwiches sauce sausage scallops shrimp sides snacks soup st-patricks-day stew thanksgiving try tuna turkey valentines-day veal vegetarian


EatingWell

MAGAZINE

January/February, 2009

November/December

March/April

Index

To save a recipe: Click on the "Save" button next to the recipe and it will be saved into your recipe box.

Learn more about the Project Foodie Recipe Box


Narrow Display to Recipes with Tag:
5 Healthy Stars(1) | ToTry(1) | appetizers(6) | beef(2) | bread(6) | bread2(1) | desserts(5) | dressing(2) | fish(3) | main(19) | pork(7) | poultry(4) | salad(2) | sandwiches(2) | sauce(1) | savory(1) | shrimp(1) | sides(2) | soup(3) | vegetarian(3)

show more tag choices

Sort Recipes by:
Name | Rating

Ancho Chile Salsa

(EatingWell, January/February, 2009)

This mellow salsa, made with dried ancho chiles, is a good all-purpose salsa. It’s delicious with anything from scrambled eggs to tostadas. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, good-quality canned tomatoes may be a better choice than fresh. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Baby TiramisÙ

(EatingWell, January/February, 2009)

If you’re a fan of the classic Italian dessert Tiramisu, try this quick, lower-calorie variation the next time you need a dessert in a hurry. Both types of ladyfingers—spongy and crunchy—work well.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Baja Butternut Squash Soup

(EatingWell, January/February, 2009)

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment | close comment | cooking notes | foodie tags | share
Comments:

On January 17, 2009, 3:32 pm reciperose said:

The spice and hint of cloves makes this a most interesting butternut soup. It's a keeper!


Beef & Cabbage Stir-Fry With Peanut Sauce

(EatingWell, January/February, 2009)

The subtly sweet peanut sauce blends deliciously in this beef, cabbage and carrot sauté. Spice up the dish with a few dashes of your favorite hot sauce. Serve with udon noodles.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment | close comment | cooking notes | foodie tags | share
Comments:

On January 17, 2009, 3:36 pm reciperose said:

My husband asked when we could have this recipe again! It will be soon because I have plenty of cabbage this time of year in my weekly organic box.


Black-Eyed Peas With Pork & Greens

(EatingWell, January/February, 2009)

This boldly flavored spin on Hoppin’ John replaces salt pork or bacon with lean pork chops. Plus we’ve added greens—in this case kale—a traditional accompaniment with the dish. Serve with cornbread and a glass of Spanish rioja.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Borscht

(EatingWell, January/February, 2009)

Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with horseradish. For a vegetarian soup, use vegetable broth instead.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Braised Beef &Amp; Mushrooms

(EatingWell, January/February, 2009)

Traditional braises usually call for the meat to be browned first to seal in the juices, but here that step is skipped so it can absorb the wonderful taste of mushrooms, which completely permeate the sauce. If you find them, chanterelle mushrooms can be used in place of the shiitakes. Serve with whole-wheat egg noodles or spaetzle and a mixed green salad.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Braised Paprika Chicken

(EatingWell, January/February, 2009)

Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Brown Sugar-Glazed Beets

(EatingWell, January/February, 2009)

Try a sweet glaze on beets or other root vegetables to help balance their earthy flavor. This easy recipe will work with steamed carrots, turnips or rutabaga too.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Buttermilk Ranch Dressing

(EatingWell, January/February, 2009)

Great for salads and for just plain dipping.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Chicken In Garlic-Vinegar Sauce

(EatingWell, January/February, 2009)

Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet sausage, this is a gutsy, wholesome dish that can be made a day ahead. Serve with whole-wheat couscous tossed with fresh herbs and steamed broccolini.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Chile Con Queso

(EatingWell, January/February, 2009)

Our healthier version of chile con queso will have ooey-gooey-cheese lovers celebrating. Now you can enjoy this Tex-Mex dip without all the fat and calories. We replaced some of the cheese with a low-fat white sauce and used sharp Cheddar plus a splash of beer to boost the flavor. Our version cuts the calories in half and reduces total fat and saturated fat by nearly 60 percent.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Chile-Lime Tortilla Chips

(EatingWell, January/February, 2009)

These tortilla chips are baked, not fried, and a squeeze of lime and a sprinkle of chili powder add flavor without tons of calories. Plus with 5 grams less fat per serving than a packaged version, they deliver all the crunch without the guilt.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Chocolate Crunch

(EatingWell, January/February, 2009)

Crunchy wheat cereal, pretzels and almonds coated in bittersweet chocolate makes an addictive sweet-salty snack.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Chocolate-Dipped Gingersnaps

(EatingWell, January/February, 2009)

A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Creamy Spinach Dip

(EatingWell, January/February, 2009)

Try this light spinach dip made healthier with reduced-fat cream cheese, nonfat yogurt and low-fat cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a whopping 84 calories and 10 grams of fat per serving when compared to traditional versions. Serve it with pita chips and crunchy vegetables or spread it on a sandwich.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Crunchy-Munchy Corn &Amp; Millet Bread

(EatingWell, January/February, 2009)

The outside of this rustic-looking bread is crunchy and the inside is moist and soft, with a smattering of small bits of corn grits and millet or sesame seeds. The loaf’s mild corn flavor goes well with chowders, stews and Tex-Mex dishes. The bread calls for millet, which is sometimes hard to find (look for it near other grains); sesame seeds can be substituted with good results. A pot with a 9- to 10-inch diameter, such as a Dutch oven, will produce a nicely domed loaf, while a wider-bottomed pot will allow the dough to spread out and form a relatively flat loaf. Recipe by Nancy Baggett for EatingWell.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Everyday Whole-Wheat Bread

(EatingWell, January/February, 2009)

This whole-wheat loaf is excellent for sandwiches, toast or eating plain. It has a light, springy texture and a mellow, slightly sweet grain taste from cracked wheat. The crust is crisp when the bread is first baked, but gradually softens as it stands. Recipe by Nancy Baggett for EatingWell.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment | close comment | cooking notes | foodie tags | share
Comments:

On January 21, 2009, 11:58 am reciperose said:

Excellent wheat flavor, hearty texture but not too dense, delicious with cheeses or winter soups. Super easy and makes the house smell great!


French Onion Dip

(EatingWell, January/February, 2009)

In our homemade version of French onion dip, we simmer chopped onions in broth and use reduced-fat sour cream and yogurt for the familiar rich and creamy flavor. All told, our version has 12 grams less fat and nearly 50 percent less sodium per serving than the original.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Garlic &Amp; Herb Pita Chips

(EatingWell, January/February, 2009)

You can make your own tasty pita chips in a matter of minutes. Just cut pita bread into wedges (stale pitas work very well), brush them with a little olive oil and bake. Not only do homemade pita chips save you money, you’ll also cut calories by 16 percent.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Indoor S&Rsquo;mores

(EatingWell, January/February, 2009)

You don’t have to sit around a fire to enjoy S’mores. Just be sure to watch them carefully under the broiler—the marshmallows can go from perfectly toasted to charcoal in a hurry.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Maple-Mustard Vinaigrette

(EatingWell, January/February, 2009)

Walnut oil is worth seeking out for this tasty dressing; store leftover oil in the refrigerator.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Marmalade Chicken

(EatingWell, January/February, 2009)

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Marmalade Chicken For Two

(EatingWell, January/February, 2009)

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.
Ingredients:
finding recipe...
finding ingredients...
My Rating:
1 2 3 4 5
More Actions:
add comment  | cooking notes | foodie tags | share

Microwave Potato Chips

(EatingWell, January/February, 2009)

You don’t need a deep fryer to make crispy potato chips. We toss thinly sliced potatoes with just a touch of olive oil, pop them in the microwave and voilà! Crispy, crunchy homemade potato chips with 8 grams less fat per serving than regular chips.
Ingredients:
finding recipe...
finding ingredients...
Healthful Info:

A delicious low fat alternative to chips

My Rating:
1 2 3 4 5
More Actions:
add comment | close comments | cooking notes | foodie tags | share
Comments:

On February 3, 2009, 10:52 pm tifscatku said:

Wow. I can't believe it! That's pretty amazing.


On January 26, 2009, 4:04 pm foodieprincess said:

This was a recipe that I had to try out for myself in order to really believe that it could be done. Microwave potato chips?! Well, I'm happy to say that I've just found my new favorite snack and just in time for the Superbowl! While my husband and father are chowing down on fatty greasy chips I can indulge in something a little more refined and healthier too.


See more recipes: 1 2 Next

Please let us know if you have any comments or feature requests for the Project Foodie Recipe Box. We value your feedback!
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.