Better Homes and Gardens January 2009 Recipes

Check out the latest recipes from Better Homes and Gardens -- one-dish recipes, appetizers, and more.

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  • 1 of 16

    Smoked Turkey Salad with Oranges

    It's a breeze to eat well. Simply toss smoked turkey with arugula, sweet red pepper, and juicy orange slices. A tangy citrus vinaigrette makes a delightful finishing touch.

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    Chevre-Fig Spread

    Looking for a simple party dip? Try this creamy goat cheese-based dip featuring figs, walnuts, and fresh thyme. Serve it with toasted baguette slices.

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    Antipasto Pinwheels

    These bite-size sandwich rolls feature all the goodness of antipasto -- two cheeses, Genoa salami, and fresh basil -- and it's so simple to make.

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    Orange, Mint, and Asparagus Pasta Salad

    Feta cheese adds a touch of tanginess to this simple pasta toss featuring juicy orange slices, fresh mint, and crunchy asparagus.

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    Spice-Rubbed Chicken

    A sweet-spicy rub turns chicken breasts into a delicious dinner main course. Serve it with mashed potatoes or a medley of fresh veggies.

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    Chicken Noodle Toss with Greens

    Turn leftover chicken into an unbelievably good second dinner by tossing it with green onion, arugula, fresh basil, and rice noodles. With a light lime juice-soy sauce glaze, the dish is full of flavor.

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    Cowboy Chuck Roast with Onion Gravy

    A mixture of diced tomatoes, garlic, onion, and mole sauce tops this flavorful beef roast recipe.

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    Ranchero Beef Hash

    Ideal for a Sunday brunch, this dish calls for leftover beef roast, red potatoes, eggs, and salsa. Tortilla strips add a bit of crunch.

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    Basic Beef Bolognese

    This hearty beef sauce makes a perfect topper for pasta -- and it takes just 15 minutes to whip up. Make it ahead for a quick and easy dinner.

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    Smoky Calzone

    Filled with meat sauce, two kinds of cheese, and crushed red pepper, this calzone recipe will quickly become a family favorite. Pizza dough from the fridge makes a super-simple crust.

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    Paula Deen's Herb-Fried Chicken

    Paula Deen's fried chicken is comfort food at it's finest -- and the TV chef says she wouldn't dream of preparing it any other way. "My fried chicken wouldn't be the same without [a 12-inch skillet]," she says. "A big pan gives the chicken plenty of elbow room so the buttermilk-herb crust comes out crisp."

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    Mario Batali's Spanish-Style Rice with Winter Vegetables

    New York City chef Mario Batali's one-dish wonder is a vegetarian masterpiece that combines rice, winter vegetables, and herbs. "It's like a lighter version of risotto with Spanish flair," he says.

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    Nancy Wall Hopkins' Chocolate Gingerbread with Simmered Oranges

    Why does Nancy Wall Hopkins, Deputy Food Editor of Better Homes and Gardens, make this luscious dessert in a skillet? "To see the surprise on their faces when my girls see it come to the table," she says. "I love the hearty stand-up-and-talk-to-you flavor. My favorite part is having the leftovers at breakfast."

  • 14 of 16

    Bob Rae's Skillet Beef Tenderloin

    Looking for a solution for dinner tonight? Try this simple beef-and-veggie medley. "The recipe can go straight from the stove to the table," says Bob Rae, cookware designer and president, Meijer Corporation.

  • 15 of 16

    Debbie Shore's Pepper and Avocado Omelet

    Breakfast has never looked so good. "A big skillet is the secret to my perfect omelet -- not too thin, not too thick," says Debbie Shore, co-founder of Share our Strength, a 25-year-old organization fighting childhood hunger.

  • Next Slideshow Better Homes & Gardens April 2017 Recipes

    Better Homes & Gardens April 2017 Recipes

    Think 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 »

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