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EatingWell

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September/October, 2010

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Narrow Display to Recipes with Tag:
bars(3) | beef(2) | breakfast(9) | broccoli(1) | chicken(11) | chixstew(1) | desserts(4) | fish(3) | groundbeef(1) | holiday-baking(1) | main(27) | pasta(1) | pizza(1) | salad(2) | sauce(1) | savory(1) | sides(4) | soup(1) | stew(2) | vegetarian(9)

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Apple-Cinnamon Fruit Bars

(EatingWell, September/October, 2010)

These easy apple-cinnamon fruit bars make a big batch—perfect for fall potlucks and parties.
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Autumn Chicken Stew

(EatingWell, September/October, 2010)

This simple chicken stew stars three of fall’s best crops—apples, carrots and parsnips. Serve with toasted sharp Cheddar cheese sandwiches and a brown ale.
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Bagel Gone Bananas

(EatingWell, September/October, 2010)

Talk about a grab-and-go breakfast: this bagel topped with nut butter and banana slices is ready in just 5 minutes and easy to eat on the run.
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Barley Hoppin’ John

(EatingWell, September/October, 2010)

Traditionally made with rice, this classic Southern dish gets great toothsome texture here from quick-cooking barley instead. Serve with a green salad.
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Breakfast Mini Pizzas

(EatingWell, September/October, 2010)

Pizza’s not just for dinner! Here we combine two kid favorites—mini pizzas and scrambled eggs—for a breakfast treat adults and kids will both love.
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Broccoli, Beef & Potato Hotdish

(EatingWell, September/October, 2010)

This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired by the classic Minnesota Tater Tot hotdish. Roasting the broccoli before adding it to the casserole gives the whole dish a much more complex and exciting flavor, but it’s by no means necessary. If you want to keep it simple, skip roasting the broccoli (Step 2) and use 6 cups frozen broccoli, thawed, in its place (omit 1 tablespoon oil, as well).
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Brown Butter & Dill Brussels Sprouts

(EatingWell, September/October, 2010)

When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still makes a big impact.
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Buffalo Chicken Casserole

(EatingWell, September/October, 2010)

We took the classic flavors of Buffalo wings—hot sauce, blue cheese, carrots and celery—and created a finger-licking-good casserole. Serve this dish during football season to a hungry crowd and it’s sure to be a hit. We don’t typically recommend ingredients by brand name, but in this case we make an exception for Frank’s RedHot Sauce. It has the perfect balance of spice and tang for this casserole. Texas Pete and Crystal hot sauces are suitable alternatives if you can’t find Frank’s.
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Comments:

On June 23, 2012, 4:51 pm Patches1966 said:

My Goodness that sure is a lot of milk. I like the fact that it's spicy. But the milk would put my stomach in uproar in a min.


Cheese Enchiladas With Red Chile Sauce

(EatingWell, September/October, 2010)

Intense, earthy and absolutely addictive, New Mexico’s cheese enchiladas showcase red chile sauce at its most elemental, thickly blanketing tortillas and melted Cheddar. We’ve added some extra creaminess and body with locally popular pinto beans, to cut down on the classic’s load of saturated fat. Top with shredded lettuce and minced onion.
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Chicken “Carne” Adovada

(EatingWell, September/October, 2010)

Here we braise chicken thighs in a brick-red chile sauce. This dish is even tastier the next day. Serve with flour tortillas and, though it’s not traditional, we like the contrast of creamy avocado with it.
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Chicken Breasts With Green Chile-Almond Cream Sauce

(EatingWell, September/October, 2010)

Here we topped seared chicken breasts with a green chile cream sauce that was inspired by green mole. A touch of cream adds an extra smoothness to the sauce, but it can be omitted if you avoid dairy. Serve with brown rice and a tossed green salad with mango and red onion slices.
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Chicken, Mushroom & Wild Rice Casserole

(EatingWell, September/October, 2010)

In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We forgo the sodium-rich canned soup and make a light, creamy sauce that gets depth of flavor from dry sherry and Parmesan cheese. If you already have cooked chicken, use 4 cups and skip Step 2.
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Chickpea, Spinach & Squash Gnocchi

(EatingWell, September/October, 2010)

Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and gnocchi. We prefer the texture of shelf-stable gnocchi, but if sodium is an issue for you, opt for frozen instead. Serve with a glass of chardonnay.
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Chili Cornbread Casserole

(EatingWell, September/October, 2010)

Here’s a fun way to serve chili and cornbread together. Don’t let the ingredient list intimidate you—this casserole is easy to make and a real crowd pleaser.
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Chunky Sun-Dried Tomato Pesto

(EatingWell, September/October, 2010)

Try this quick, full-flavored sun-dried tomato pesto with roasted vegetables or as a sandwich spread.
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Cranberry-Orange Fruit Bars

(EatingWell, September/October, 2010)

These sweet-tart cranberry-orange bars are a great addition to a holiday cookie tray or cool weather grab-and-go treat.
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Crunchy Granola Wedges

(EatingWell, September/October, 2010)

This recipe was inspired by chef Lars Kronmark’s granola wedges from the Culinary Institute of America at Greystone. Substitute your favorite fruit, nuts and/or seeds for the sunflower seeds and/or dried cranberries in these granola bars.
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Curried Chicken Thighs With Buttery Croutons

(EatingWell, September/October, 2010)

These saucy curried chicken thighs makes a great dish for a big easy family supper. There’s plenty of curry sauce, so serve with brown rice or whole-wheat egg noodles. We call for boneless, skinless chicken thighs here, but we’ve also tried it with bone-in thighs and it worked wonderfully.
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Curried Red Lentil Soup

(EatingWell, September/October, 2010)

This curried red lentil soup is inspired by the Indian side dish dal; the Hindi word means “split” and refers to the split peas or lentils used in its preparation. Fragrant ginger, curry, cinnamon and cumin add lots of rich flavor. Look for lentils and spices in bulk—you’ll often get a better deal and you can buy just the amount you need.
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Dried-Fruit Bars

(EatingWell, September/October, 2010)

Make a batch of these easy homemade dried-fruit bars to tuck into your kid’s lunchbox all week.
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Florentine Hash Skillet

(EatingWell, September/October, 2010)

Here’s a super-quick all-in-one-skillet breakfast to start your day, loaded with hash browns, spinach, egg and cheese.
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Green Chile Sauce

(EatingWell, September/October, 2010)

Roasted New Mexican green chiles makes a great sauce for enchiladas or burritos.
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Jícama & Cucumber Salad With Red Chile Dressing

(EatingWell, September/October, 2010)

This salad combines cucumber and jícama with a sweet-sour, slightly spicy vinaigrette and makes a great start to any Mexican-inspired meal.
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Mexi-Melt

(EatingWell, September/October, 2010)

Spread leftover refried beans on whole-wheat toast and top with salsa and cheese for an easy breakfast that has plenty of staying power.
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New Mexican Red Chile Sauce

(EatingWell, September/October, 2010)

This earthy chile sauce is super simple to make and is delicious on enchiladas or burritos. Or use it as the braising liquid for chunks of pork shoulder.
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