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Homemade Crab Ravioli
Homemade Crab Ravioli

Homemade Crab Ravioli - Wednesday, April 16, 2014

Serves: 6 servings

If you thought it was difficult to make homemade ravioli then you're in for a real treat. Our Homemade Crab Ravioli is such a breeze, you won't even break a sweat getting dinner ready!

What You'll Need:
2 (6-ounce) cans lump crabmeat, drained
1 (8-ounce) package cream cheese, softened
1/2 cup ricotta cheese
2 tablespoons grated Parmesan cheese
1/2 cup chopped fresh parsley
2 scallions, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 (12-ounce) package wonton skins (48 skins total)
What To Do:
  1. In a medium bowl, combine all ingredients except the wonton skins.  
  2. Place a single wonton skin on a flat surface and spoon a teaspoon of the crabmeat mixture onto the center of the wonton skin. Using a pastry brush or your fingertip, moisten the edges of the wonton skin with water. Fold one corner of the wonton skin across to meet the opposite corner, forming a triangle. Using your fingers, carefully seal the ravioli, being careful to keep the filling inside. Place on a platter and repeat with the remaining ingredients.  
  3. Fill a soup pot three-quarters full with water and bring to a boil over high heat. Place 12 ravioli in the boiling water and cook 6 to 7 minutes, or until tender. Remove with a slotted spoon and place in a colander to drain completely. Continue with remaining ravioli.  

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The Best Carrot Cake Ever
The Best Carrot Cake Ever

The Best Carrot Cake Ever - Tuesday, April 15, 2014

Serves: 12 servings

Not only is The Best Carrot Cake Ever super-easy to throw together in minutes, but it's truly the all-time best carrot cake you'll ever have. And the cream cheese frosting is absolutely amazing!

What You'll Need:
CAKE:
2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 teaspoons baking soda
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup flaked coconut
3 cups grated carrots (about 1 pound)
1 cup chopped walnuts
CREAM CHEESE FROSTING:
1 (8-ounce) package cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
What To Do:
  1. Preheat oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray; lightly flour the pans.  
  2. In a large bowl, with an electric mixer, combine granulated sugar, oil, eggs, baking soda, flour, cinnamon, salt, coconut, carrots, and walnuts, beating 30 seconds to 1 minute, or until a smooth, thick batter forms. DO NOT OVER-MIX! Pour batter evenly into prepared cake pans.  
  3. Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean and the tops are golden. Let cool completely.  
  4. In a large bowl, with an electric mixer, make frosting by combining cream cheese and butter; mix well. Add vanilla; mix well. Gradually add confectioners' sugar, continuing to mix until well combined.  
  5. Place one cake layer on a serving platter and frost top of cake. Place second layer on top of frosted layer. Frost top and sides of entire cake. Serve immediately, or cover and chill until ready to serve.

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Quick Horseradish Potato Gratin
Quick Horseradish Potato Gratin

Quick Horseradish Potato Gratin - Monday, April 14, 2014

Serves: 8 servings

We've got a shortcut that'll get our Quick Horseradish Potato Gratin on your table so fast you won't even believe it. Don't be surprised at how fast it disappears, too!

What You'll Need:
1 1/2 cups heavy cream
3 tablespoons butter, melted
1 tablespoon prepared horseradish
2 cups shredded sharp Cheddar cheese
2 scallions, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
2 (20-ounce) packages refrigerated homestyle sliced potatoes
What To Do:
  1. Preheat oven to 400 degrees F. Coat a 4-quart casserole dish with cooking spray.
  2. In a large bowl, combine heavy cream, butter, horseradish, cheese, scallions, salt, and pepper; mix well. Add potatoes and gently stir until evenly coated; pour into prepared casserole dish.
  3. Cover and bake 25 minutes; uncover and continue to bake 20 more minutes, or until bubbly and golden.

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Slow Cooker Brisket
Slow Cooker Brisket

Slow Cooker Brisket - Friday, April 11, 2014

Serves: 6 servings

What makes this brisket recipe so simple? The fact that your slow cooker does all the work, and we think that's just great! Now you don't need a special occasion to make fork tender brisket and we can bet your family will be very happy about that

What You'll Need:
1 pound new baby potatoes (about 12)
1 onion, peeled and cut into 1-inch chunks
1 pound carrots, peeled and cut into 2-inch chunks
1 (3-pound) beef brisket, trimmed
1 teaspoon salt
3/4 teaspoon black pepper
1 (15-ounce) can tomato sauce
1 cup brewed black coffee
1/4 cup Worcestershire sauce
1/2 cup light brown sugar
What To Do:
  1. In a 6-quart slow cooker, place the potatoes, onion, and carrots. Sprinkle beef with salt and pepper and place over vegetables.
  2. In a medium bowl, combine tomato sauce, coffee, Worcestershire sauce, and brown sugar; pour over beef and vegetables.
  3. Cover and cook on low 8 to 9 hours, or until beef is fork-tender. Slice beef across grain; serve with vegetables and sauce.

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Southern Glazed Ham
Southern Glazed Ham

Southern Glazed Ham - Thursday, April 10, 2014

Serves: 8 servings

If you don't make ham because you always have too much leftover, then our Southern Glazed Ham is right up your alley. We use a small ham that still packs big flavor that'll make you a dinner-time hero any night of the week!

What You'll Need:
3- to 5-pound boneless oval ham
1/2 cup peach preserves
1/2 cup light brown sugar
1 teaspoon stone ground mustard
1/4 cup bourbon
3 tablespoons apple juice
What To Do:
  1. Preheat oven to 350 degrees F. Place ham in a 9- x 13-inch baking dish; bake 30 minutes.
  2. Meanwhile, in a small saucepan over low heat, combine preserves, brown sugar, mustard, bourbon, and apple juice; heat until mixture is melted.
  3. Remove ham from oven and brush with half the glaze. Continue to cook ham 45 minutes, or until heated through. Slice ham and serve with remaining glaze.

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Crustless Lemon Cream Pie
Crustless Lemon Cream Pie

Crustless Lemon Cream Pie - Wednesday, April 09, 2014

Serves: 12 servings

Our Crustless Lemon Cream Pie is a fan favorite on EverydayDiabeticRecipes.com and since many of us think that eating healthier means that we need to cut out desserts, this super light and lemony pie, won't leave you feeling like you're giving up anything.

What You'll Need:
2 packages (4-serving-size) sugar-free lemon gelatin
2 cups boiling water
1 cup ice cubes
2 cups frozen light whipped topping*, thawed
What To Do:
  1. In a large bowl, dissolve gelatin in boiling water; add ice cubes and stir until melted.  
  2. Add whipped topping; fold together gently. Pour into a 9-inch deep-dish pie plate. The whipped topping will naturally separate from the gelatin once poured into the pie plate, creating a top layer.  
  3. Cover, and chill at least 3 hours, or until set.  

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Roasted Spring Vegetables
Roasted Spring Vegetables

Roasted Spring Vegetables - Tuesday, April 08, 2014

Serves: 4 servings

If you're looking for a fresh and colorful side dish to complement any main course, then our Roasted Spring Vegetables are right up your alley!

What You'll Need:
1/4 cup olive oil
4 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces asparagus, washed, trimmed, and cut into 2-inch pieces
8 radishes, washed, trimmed, and cut in half
3 ears fresh corn, cut into 1-inch chunks
1 tablespoon chopped fresh dill
What To Do:
  1. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
  2. In a large bowl, combine olive oil, garlic, salt, and pepper; mix well. Add vegetables to mixture and toss until evenly coated. Spread in a single layer on prepared baking sheet.
  3. Bake 25 to 30 minutes, or until veggies start to brown. Sprinkle with dill and serve.

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English Two in One
English Two in One

English Two in One - Monday, April 07, 2014

Serves: 6 servings

If you're a fan of warm-ya-up casseroles that are so good you keep going back for seconds, then this English-inspired dish should be tops on your what-to-make-this-weekend list! Don't just take our word for it try it and let us know what you think!

What You'll Need:
1 cup all-purpose flour
1 teaspoon salt
1 cup milk
1/4 cup cold water
3 eggs, lightly beaten
1 pound mild rope sausage, cut into 1- to 2-inch pieces
What To Do:
  1. Preheat oven to 450 degrees F.  
  2. In a large bowl, combine flour and salt; add milk a little at a time and beat with an electric mixer until smooth. Add water and eggs and beat until bubbly. Cover loosely and set aside for 30 minutes in a cool place, but do not refrigerate.  
  3. Meanwhile, place sausage in a 9- x 13-inch baking pan and bake 20 minutes. Remove from oven and pour batter over sausage.  
  4. Bake on center oven rack 25 to 30 minutes or until puffy, well browned, and crisp.

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Creme Brulee
Creme Brulee

Creme Brulee - Friday, April 04, 2014

Serves: 4 servings

Take your taste buds on a stroll through the 1990s when desserts like Creme Brulee were becoming big on the food scene. Now you don't need reservations at a fancy restaurant in order to get a taste of this creamy treat, you can make it right at home!

What You'll Need:
2 cups (1 pint) heavy cream
1/2 cup milk
1 cup sugar, divided
6 egg yolks
1 tablespoon vanilla extract
What To Do:
  1. In a large saucepan over medium heat, combine heavy cream, milk, 1/2 cup sugar, egg yolks, and vanilla. Cook 30 minutes, stirring frequently. (Be careful not to boil.)  
  2. Remove from heat and beat 5 to 6 minutes, or until smooth and thick. Divide equally among four 1-cup custard cups. Chill 4 to 6 hours, or until custard is very firm.  
  3. In a medium skillet over medium heat, melt remaining sugar until golden, then pour over chilled custards; chill 15 to 20 additional minutes, or until sugar hardens. Serve, or keep chilled until ready to serve (See Note).

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Chicken Francese
Chicken Francese

Chicken Francese - Thursday, April 03, 2014

Serves: 6 servings

If you ate at a restaurant in the 80s you were sure to find Chicken Francese on the menu. And while this dish sounds super fancy, it's so easy to make and it has certainly stood the test of time, as it's still popular today!

What You'll Need:
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
3 eggs
4 tablespoons (1/2 stick) butter, divided
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness
2/3 cup white wine or dry vermouth
4 tablespoons lemon juice
What To Do:
  1. In a shallow dish, combine flour, parsley, and salt; mix well. In another shallow dish, beat eggs.  
  2. In a large skillet over medium heat, melt 1 tablespoon butter. Dip chicken in flour mixture then in eggs, coating completely.  
  3. Sauté chicken, in batches if necessary, 2 to 3 minutes per side, or until golden, adding more butter as needed. Remove chicken to a paper towel-lined platter. Add any remaining butter, the wine, and lemon juice to skillet; mix well then return cooked chicken to skillet.  
  4. Cook 2 to 3 minutes, or until sauce begins to thicken and no pink remains in chicken. Serve chicken with sauce.

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