Better Homes and Gardens February 2009 Recipes
Check out the latest recipes from Better Homes and Gardens -- winter soups, new 20-minute dinners, luscious desserts, and more.
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Slow-Cooked Moroccan Chicken
Slow-simmered chicken thighs, spiced with curry and cinnamon, make a serendipitous match with plums, baby carrots, and onion.
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Greek Lamb with Spinach and Artichokes
Serve this slow-cooked lamb medley over hot-cooked orzo, and sprinkle with crumbled feta cheese.
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Steamed Cod with Gingery Mushrooms
Ready in less than 30 minutes, this gently cooked, ginger-flavored fish combines with shiitake mushrooms and red sweet pepper to create an antioxidant-rich dinner.
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Soothing and healthful, this tea is good three ways: hot, iced, and sparkling (see recipe).
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Smoky Tomato-Salmon Chowder
Fiery red roasted tomatoes and peppers bring smoky sweetness and a bit of heat to a Manhattan-style chowder base. Bake salmon fillets separately and add to the soup at serving time so that they're cooked just right.
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Italian Spinach Soup
Fresh emerald spinach brings the brilliance of a spring day to this light and healthful soup. Its Italian accent comes from herbs, garlic, and shallots, plus a sprinkling of shaved Parmesan cheese at serving.
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Chicken-Butternut Squash Soup
Golden butternut squash, roasted with onions and curry powder, transports your taste buds to the wild side of chili. Chickpeas, dried apricots, and nutmeg-spiced walnuts add crunch. Just before serving, stir in chunks of tender rotisserie chicken.
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Beet and Apple Soup with Horseradish Cream
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Mixing earthy green split peas, green peas, and fresh flat-leaf parsley puts a vibrant spin on a comforting favorite. Simmer with smoked pork hocks if you're a traditionalist.
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Pumpkin Soup with Spiced Croutons
In just half an hour this soup can be ready to warm you up. Make an extra batch of the spiced croutons for snacking.
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Herbed Chicken, Orzo, & Zucchini
Chicken breasts, seasoned with basil, pairs beautifully with fresh zucchini and dill-seasoned orzo.
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Fish Tostadas with Chili-Lime Cream
For a quick dinner you'll love, top crunchy tostadas with broiled tilapia fillets, veggies, and a zesty chili-lime cream.
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Turkey Steaks with Spinach, Pears, & Blue Cheese
Turkey tenderloins, seasoned with a sage rub, top grilled spinach, juicy slices of pear, and creamy crumbled blue cheese.
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Smoky Mushroom Stroganoff
A creamy mushroom sauce tops eggs noodles in this vegetarian twist on a classic Italian favorite.
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Sweet Potatoes with Pecans and Blue Cheese
A sprinkling of sugar-coated pecans and blue cheese make this sweet potato side dish irresistible.
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Chocolate-Cherry Stack Cake
A creamy layer of cherry-flavored frosting, between each tier of rich chocolate cake, makes this dessert unforgettable. Chocolate-covered cherries make a gorgeous topper.
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Malted milk balls make a comeback in this chocolaty mousse topped with coco-flavored whipped cream.
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Bittersweet Chocolate-Walnut Meringue Kisses
For light-and-airy meringues, gradually add sugar to egg whites, and then bake the mixture at a low temperature (no peeking!) for a crisp exterior and tender center.
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Very Raspberry Frappes
A perfectly balanced ration of fruit to milk to gelato creates a frothy dessert that's too thick for a straw but perfect for a spoon. Substitute your favorite fruits if you like.
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Classic American Biscuit
Lard, according to chef Scott Peacock, is essential to biscuit success. It has a higher melting point than other shortenings, which means it stays solid longer in the oven, resulting in flakier, more tender biscuits.
Next Slideshow Better Homes & Gardens April 2017 Recipes
Better Homes & Gardens April 2017 RecipesThink spring with these party appetizers, weeknight dinners, and elegant desserts from the April 2017 Better Homes & Gardens magazine. Including a garden-fresh asparagus salad and picture-perfect, edible flower-topped chocolate bark, these are recipes you'll want to make again and again.Begin Slideshow »