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Content tagged with “October 1998”

Coffee-Braised Pot Roast with Caramelized Onions
This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and pure--and nobody...
Chocolate Velvet Pudding
Although instant mixes and premade chocolate puddings abound in every supermarket, they just can't compare with...
Chocolate Bread Pudding with Custard Sauce
Rich chocolate filling and an orange-scented custard sauce take plain bread to new heights in this lovely combination...
Orange-Scented Custard Sauce
Steeping orange zest in the milk boosts the flavor of this virtually fat-free sauce, based on a classic crème anglaise.
Lentil Soup with Spicy Sizzle
Simply sizzling some paprika and cayenne in a little olive oil makes the perfect drizzle for canned lentil soup.
Apple Custard Tart
Pureed low-fat cottage cheese and reduced-fat cream cheese turns into a rich-tasting—but low-fat—custard in this fall...
Apple-Oatmeal Cookies
These wholesome cinnamon-sugar-crusted apple-oatmeal cookies—without a gram of saturated fat—make snack time enjoyable...
Dock Street Seafood Stew
Oysters, mussels, bass and salmon are cooked in caraway-infused beer broth in this rich seafood stew.
Lentil-Sausage Casserole
Lentil soup is the base for this sausage and spinach casserole. Make it a meal: Serve with a simple green salad tossed...
Plum-Almond Upside-Down Cake
Jewel-like plums are beautiful in this almond-flavored upside-down cake.
Baked Apples with Granola
A spoonful of granola adds interest to these simple baked apples. Serve with a dollop of vanilla yogurt.
Brandied-Prune Clafouti
Clafouti is a rustic French dessert where a thick batter is poured over fruit and baked in the oven until puffy....
Peasant Salad
Crunchy textures and full-flavored ingredients like bacon and blue cheese turn a simple salad into a satisfying supper.
Fresh Apple Squares
You'll love how simple these apple squares are to make. The dough does double-duty as the crust and streusel...
Slow-Cooker Turkish Lamb & Vegetable Stew
Layers of fresh Mediterranean vegetables, seasoned with an abundance of bay, garlic and oregano, meld with tender lamb...
Slow-Cooker Yankee Bean Pot
We've updated this old-fashioned American favorite, taking advantage of the gentle, uniform heat of a slow cooker...
Whole-Wheat Flax Bread
The bakers at King Arthur Flour came up with this super-high-fiber bread. Its nutty whole-grain taste and texture make...
Chicken Paprikash
When you are craving a creamy chicken dish, try this streamlined version of a Hungarian classic. Instead of egg noodles...
Ginger Fried Rice
Leftover rice becomes an instant vegetarian main course with the addition of a few vegetables in this gingery fried...
Honey-Mustard Turkey Burgers
Burgers made with ground turkey are a lean alternative to beef burgers, providing you choose turkey ground from the...
Oven-Fried Fish Fillets
Toasting the breadcrumbs in a skillet ensures a crisp and golden crust on the fish.
Tarragon Mayonnaise
Serve with steamed broccoli and potatoes.
Pasta with Mushroom-Thyme Ragu
Serve with a salad of bitter greens dressed with balsamic vinegar and olive oil.
Ratatouille
Bursting with fresh vegetables, this classic Provencal stew is wonderful with eggs, pasta or grilled fish.
Sausage & Lentil Casserole
Requiring 45 minutes from start to finish, this casserole classic is one of the longer recipes in this book; however,...
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