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Lemon Chive Asparagus
Lemon Chive Asparagus

Lemon Chive Asparagus - Wednesday, March 29, 2017

Serves: 8 servings

Between the freshness of the lemon, the snap of the asparagus, and the richness from the butter, it's hard to say what you'll love best about our Lemon Chive Asparagus. This healthy and elegant side dish is a must-make - especially in the spring!

What You'll Need:
1 cup water
1/2 teaspoon salt
1 1/2 pounds fresh asparagus, trimmed
1/4 cup (1/2 stick) butter
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives (see Note)
What To Do:
  1. In a large skillet over high heat, bring water and salt to a boil.  
  2. Add asparagus; reduce heat to low, cover, and simmer 4 to 5 minutes, or until asparagus is tender. Drain and arrange on a serving platter.  
  3. In the same skillet over medium-high, melt butter. Stir in remaining ingredients; mix well then pour over asparagus. Serve immediately.  

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Philly Cheese Steak Pitas
Philly Cheese Steak Pitas

Philly Cheese Steak Pitas - Tuesday, March 28, 2017

Serves: 4 servings

How does a pita stuffed with shaved steak, sauteed peppers and onions, and finished with an ooey-gooey cheese sauce sound? We hope you said, "Pretty darn good!" 'cause that's exactly whats in this recipe for Philly Cheese Steak Pitas. This is one of the tastiest ways to stuff a pita yet.

What You'll Need:
2 tablespoons vegetable oil
2 bell peppers (1 red, 1 green), cut into thin strips
1 onion, thinly sliced
1 1/4 pounds deli roast beef, cut into 1-inch strips
1/2 teaspoon salt
1/4 teaspoon black pepper
4 pitas, cut in half, with pockets open
1 cup cheese sauce (see Notes)
What To Do:
  1. In a large skillet over medium-high heat, heat oil until hot; cook peppers and onion 8 to 10 minutes, or until vegetables are tender. Transfer to a bowl and set aside.
  2. Add beef to skillet and sprinkle with salt and pepper; saute 2 to 3 minutes, or until no pink remains in the beef.
  3. Place beef in pita pockets, top with vegetables, and drizzle with melted cheese. Serve immediately.

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Mongolian Beef
Mongolian Beef

Mongolian Beef - Monday, March 27, 2017

Serves: 4 servings

Big flavor, little time. Now that's a combination we will always love. This Mongolian Beef recipe is a take-out classic. Grab your chopsticks (or your forks, if you prefer) and chow down on this tasty, homemade dish with your family. We love serving this one with a scoop of rice or noodles for an authentically tasty meal.

What You'll Need:
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon hoisin sauce (see Note)
2 tablespoons vegetable oil
1 1/2 pounds boneless top sirloin, cut into thin slices
4 scallions, cut diagonally into 1-inch slices
4 cups cooked rice, warmed
What To Do:
  1. In a medium bowl, whisk cornstarch, broth, soy sauce, sesame oil, and hoison sauce; set aside.   
  2. In a large skillet or wok over medium-high heat, heat vegetable oil until hot. Add beef and stir-fry 2 to 3 minutes, or until no longer pink. Remove from skillet.  
  3. Add broth mixture to skillet and heat until thickened. Add beef back to skillet along with scallions, and heat 2 minutes, or until heated through. Serve over rice. 

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Italian Spring Fling Pasta
Italian Spring Fling Pasta

Italian Spring Fling Pasta - Friday, March 24, 2017

Serves: 5 servings

When you're craving something fresh-tasting and satisfying, fill your plate up with our Italian Spring Fling Pasta. This angel hair pasta dish features some great springtime flavors. One whiff of this is all it'll take to get your family to the dinner table.

What You'll Need:
1/3 cup olive oil
1 cup chopped onion
5 large tomatoes, cut into 1-inch chunks
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) can artichoke hearts, drained, cut in half
1 (2.5-ounce) can sliced black olives, drained
1/4 cup sliced fresh basil
1 pound angel hair pasta
What To Do:
  1. In a large skillet over medium-high heat, heat oil; cook onion 5 minutes. Add tomatoes, garlic, salt, and pepper and cook 8 to 10 minutes, or until tomatoes are broken down, stirring occasionally. Add artichokes, olives, and basil and cook 3 to 5 minutes, or until heated through.  
  2. Meanwhile, in a large pot of boiling water, cook pasta 4 to 5 minutes, or until tender; drain. Place pasta on large platter, top with tomato mixture, and serve.

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Chocolate Eclair Cake
Chocolate Eclair Cake

Chocolate Eclair Cake - Thursday, March 23, 2017

Serves: 12 servings

Who would dream that it would take just 5 ingredients to make this luscious no bake cake? Our Chocolate Eclair Cake is one of our most popular no bake dessert recipes, and it's simply too good to ever turn down!

What You'll Need:
1 (14.4-ounce) box honey graham crackers (see Tip)
2 (4-serving size) packages French vanilla instant pudding mix
3 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (16-ounce) container ready-to-spread chocolate frosting
What To Do:
  1. Line the bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.  
  2. In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture is thickened.  
  3. Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and refrigerate 8 hours, or until ready to serve.

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Oven-Fried Parmesan Chicken
Oven-Fried Parmesan Chicken

Oven-Fried Parmesan Chicken - Wednesday, March 22, 2017

Serves: 4 servings

We found a "buttery crispy" way to make fried chicken and it doesn't involve any frying! Our Oven-Fried Parmesan Chicken is super juicy, flavorful, and extra crispy. Your family is going to devour this oven-fried chicken!

What You'll Need:
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
1 stick (1/2 cup) butter, melted (see Note)
2 cloves garlic, minced
1 (4-pound) chicken, cut into eighths
What To Do:
  1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
  2. In a shallow dish, combine bread crumbs, Parmesan cheese, paprika, salt, and pepper; mix well. In another shallow dish, combine butter and garlic.
  3. Dip chicken into garlic butter, then into bread crumb mixture, coating evenly on all sides. Place on baking sheet and drizzle with remaining garlic butter.
  4. Bake 1 hour, or until crispy and no longer pink in center.

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Sweet and Sour Meatballs
Sweet and Sour Meatballs

Sweet and Sour Meatballs - Tuesday, March 21, 2017

Yields: 32 servings

If the gang is used to you serving plain cocktail meatballs on game day, you better make extra this time, 'cause they're likely to eat a bunch more of these Sweet and Sour Meatballs...even before the game officially begins!

What You'll Need:
2 pounds ground beef
1 egg
1/4 cup water
1/4 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon onion powder
1/8 teaspoon black pepper
1 (12-ounce) jar cocktail sauce
3/4 cup grape jelly
2 tablespoons fresh lemon juice
What To Do:
  1. In a large bowl, combine ground beef, egg, water, bread crumbs, salt, onion powder, and pepper; mix well. Form into 1-inch meatballs and set aside.  
  2. In a soup pot, mix together cocktail sauce, jelly, and lemon juice. Bring to a boil over high heat, then add meatballs. Reduce heat to low, cover, and simmer 30 to 35 minutes, or until meatballs are cooked through.

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Dilly Pea Salad
Dilly Pea Salad

Dilly Pea Salad - Monday, March 20, 2017

Serves: 6 servings

We've heard it said that peas and radishes are two of your favorite Spring veggies. Well, we've found a way to combine the two to make this totally easy, two-step recipe for Dilly Pea Salad. It's the perfect pea salad recipe for a potluck or get-together so don't dilly-dally, and give it a try!

What You'll Need:
2 (10-ounce) packages frozen green peas, thawed and drained
1 cup sour cream
1 tablespoon lemon juice
1 cup sliced radishes
1/4 cup finely chopped red onion
2 teaspoons sugar
2 teaspoons chopped fresh dill
1/2 teaspoon salt

1/4 teaspoon black pepper
What To Do:
  1. In a large bowl, combine all ingredients; toss gently.  
  2. Cover and chill at least 1 hour before serving.  

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Boxty
Boxty

Boxty - Friday, March 17, 2017

Yields: 14 servings

Boxty is just what the Irish call their traditional potato griddle cakes. Our boxty recipe is so authentic, it'll take your taste buds all the way to the Emerald Isle. Serve these potato pancakes with a little gravy and enjoy!

What You'll Need:
1 1/2 pounds potatoes, peeled
1 onion, finely chopped
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/2 cup milk
1/2 cup vegetable oil
What To Do:
  1. Reserve half the potatoes and set aside. Cut remaining potatoes into large chunks, place in a large saucepan, and cover with cold water.  
  2. Bring to a boil over high heat. Reduce heat to low and cook 15 to 20 minutes, or until potatoes are tender. Drain and place in a large bowl. Mash potatoes and set aside.  
  3. Grate reserved potatoes, then stir into mashed potatoes. Add onion, flour, salt, and pepper; mix until well combined. Stir in egg and milk to form a batter.  
  4. In a large skillet over medium-high heat, heat vegetable oil until hot. Drop batter by tablespoonfuls into hot oil, and cook 3 to 4 minutes on each side, or until browned. Drain on a paper towel-lined platter.

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Classic Corned Beef and Cabbage
Classic Corned Beef and Cabbage

Classic Corned Beef and Cabbage - Thursday, March 16, 2017

Serves: 6 servings

Nothing says St. Patrick's Day like this Classic Corned Beef and Cabbage recipe. You don't have to be Irish to enjoy a taste of fork-tender corned beef with a hearty helping of potatoes, carrots, and cabbage. Now that's what we call dinnertime goodness!

What You'll Need:
1 (3- to 3-1/2-pound) corned beef brisket with pickling spices
8 cups water
4 potatoes, peeled and cut into quarters
4 carrots, peeled and cut into 2-inch chunks
1 green cabbage, cut into 2-inch wedges








What To Do:
  1. In a large Dutch oven over high heat, bring corned beef with pickling spices and water to a boil. Reduce heat to low, cover, and simmer 2-1/2 hours, or until almost fork-tender.
  2. Add potatoes, carrots, and cabbage to corned beef and continue cooking, covered, 25 to 30 minutes, or until vegetables and corned beef are fork-tender.
  3. Place corned beef on a cutting board and slice across the grain. Serve with vegetables.

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