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Chipped Beef
Chipped Beef

Creamed Chipped Beef - Friday, October 20, 2017

Serves: 4 servings

It's creamy, it's beefy, and it's downright delicious. Creamy Chipped Beef is a diner favorite, and one that you can easily make at home!

What You'll Need:
2 (2.25-ounce) jars sliced dried beef, cut into 1/2-inch strips
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
1 tablespoon Worcestershire sauce
4 slices white bread, toasted and cut in half diagonally
What To Do:
  1. Place beef in a medium bowl and add enough warm water to cover. Soak 2 minutes; drain.  
  2. In a medium skillet over medium heat, melt butter; add flour, onion powder, salt, and pepper and cook 1 minute, stirring constantly. Add milk and Worcestershire sauce; mix well.   
  3. Bring to a boil, reduce heat to low, and stir in beef. Cook 2 to 3 minutes, or until sauce is thickened, stirring constantly.  
  4. Spoon an equal amount of beef mixture over each piece of toast. Serve immediately.  

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Lentil and Vegetable Medley
Lentil and Vegetable Medley

Lentil and Vegetable Medley - Thursday, October 19, 2017

Serves: 6 servings

This vegetable side dish is a must-have, especially during the fall season. Our Lentil and Vegetable Medley features a delicious combo of roasted sweet potatoes, sliced Brussels sprouts, hearty lentils, and more. To make it even more flavorful we toss all of these tasty ingredients with some balsamic vinegar. You'll love this!

What You'll Need:
3 sweet potatoes, cut into 1/2-inch chunks
1 tablespoon maple syrup
3 tablespoons vegetable oil, divided
3/4 teaspoon salt, divided
1/2 cup chopped red onion
1/2 cup lentils
2 cups water
8 ounces fresh Brussels sprouts, thinly sliced
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
1/4 cup pepitas (shelled pumpkin seeds)
What To Do:
  1. Preheat oven to 425 degrees F.
  2. In a medium bowl, combine potatoes, maple syrup, 1 tablespoon oil, and 1/4 teaspoon salt; toss until evenly coated. Place on baking sheet and cook 20 minutes. Toss and continue cooking 15 to 20 minutes more or until softened.
  3. Meanwhile, in a medium saucepan over medium-high heat, heat 1 tablespoon oil until hot; cook onion 5 minutes. Add lentils and water; bring to a boil, cover, reduce heat to low, and simmer 15 minutes or until tender. Drain water.
  4. In same saucepan over medium heat, heat 1 tablespoon oil until hot. Add brussels sprouts and cook 5 to 7 minutes or until sprouts begin to brown.
  5. In a large bowl, combine potatoes, brussels sprouts, lentils, garlic powder, remaining 1/2 teaspoon salt, the pepper, and balsamic vinegar; toss gently. Top with pepitas and serve.

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Chop Chop Chicken
Chop Chop Chicken

Chop Chop Chicken - Wednesday, October 18, 2017

Serves: 6 servings

With our recipe for Chop Chop Chicken, you can show off your knife skills and put a mouthwatering meal on the table! This fresh and flavorful dish is an all-in-one recipe that's full of chopped veggies, chicken, and yellow rice.

What You'll Need:
3 1/2 cups hot cooked yellow rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 (15-ounce) can black beans, undrained
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups chopped grilled chicken breasts (about 4 breasts)
1 1/2 cups shredded Colby-Jack cheese
1 cup salsa
1 tablespoon chopped fresh cilantro
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray. Place rice in baking dish.
  2. In a medium saucepan over medium heat, heat oil; add onion, bell pepper, and garlic and cook 5 minutes, or until softened. Stir in black beans, vinegar, salt, and pepper and cook 5 minutes, or until heated through.
  3. Pour bean mixture over rice. Top evenly with chicken and cheese.
  4. Bake 12 to 15 minutes, or until heated through. Spoon salsa over cheese and sprinkle with cilantro.

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Apple Cobbler Shortbread Squares
Apple Cobbler Shortbread Squares

Apple Cobbler Shortbread Squares - Tuesday, October 17, 2017

Serves: 12 servings

Imagine the taste of your favorite apple pie, combined with the taste of your favorite apple cobbler, served on a homemade shortbread crust. That's exactly what these Apple Cobbler Shortbread Squares taste like! This is a great apple dessert bar to make in the fall or anytime you get a craving for something apple-icious!

What You'll Need:
CRUST
1 stick butter
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
 
FILLING
3 large apples, peeled, cored, and thinly sliced
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
 
TOPPING
1 cup light brown sugar
3/4 cup all-purpose flour
6 tablespoons butter, softened
What To Do:
  1. Preheat oven to 300 degrees F. Coat an 8-inch square baking dish with cooking spray.
  2. In a medium bowl, beat 1 stick butter, 1/4 cup sugar, and the vanilla until creamy. Add 1 cup flour and 1/4 teaspoon salt; mix well. Press mixture evenly into baking dish. Bake 15 minutes.
  3. Meanwhile, in a large bowl, combine Filling ingredients; mix until apples are evenly coated. In a medium bowl, combine Topping ingredients; mix until crumbly. Sprinkle half the topping over crust. Increase oven temperature to 350 degrees F.
  4. Place apple mixture in an even layer over crust. Sprinkle with remaining topping.
  5. Bake 30 to 35 minutes or until toothpick comes out clean. Let cool 2 hours then refrigerate 2 hours. Serve or store in an airtight container.

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Utica's Chicken Riggies
Utica's Chicken Riggies

Utica's Chicken Riggies - Monday, October 16, 2017

Serves: 6 servings

Utica's Chicken Riggies is a hearty pasta dish with a unique and flavorful sauce. The recipe comes from Utica, a small town in upstate New York. Although there are a few different stories about who came up with the original recipe, there's no question that it's a winner.

What You'll Need:
1 pound rigatoni pasta
3 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
5 hot cherry peppers, cut in quarters
4 boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup chicken broth
1/2 cup white wine
1 cup marinara sauce
3 tablespoons butter
1 cup Parmesan cheese
1/4 cup fresh basil, sliced
What To Do:
  1. Cook pasta according to package directions; drain.
  2. Meanwhile, in a large deep skillet over medium heat, heat oil until hot. Cook onion, garlic, and cherry peppers 5 minutes or until tender.
  3. Sprinkle chicken with salt and pepper, and add to skillet; cook 6 to 8 minutes or until no longer pink. Add broth and wine and simmer 5 minutes. Stir in marinara sauce and cook 5 minutes. Add butter, Parmesan cheese, and basil, and cook 6 to 8 minutes or until thickened.
  4. Add pasta to skillet, mix well, and heat 5 minutes or until heated through. Serve immediately.

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Lincoln's Lemon Custard Pie
Lincoln's Lemon Custard Pie

Lincoln's Lemon Custard Pie - Friday, October 13, 2017

Serves: 6 servings

Lemon custard pie was one of Honest Abe's favorites. His first taste of it came from Nancy Breedlove, the owner of a hotel he frequently stayed at. He loved her lemon custard pie so much, he asked her to share the recipe. Our version may not be exactly the one that's been used at the White House for years since, but it's still amazing!

What You'll Need:
1 refrigerated pie crust (from a 15-ounce package)
1 1/2 cups plus 6 tablespoons sugar, divided
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup water
4 eggs, separated
1 1/2 cups boiling water
2 tablespoons butter
1 teaspoon lemon zest
1/4 teaspoon cream of tartar
What To Do:
  1. Place pie crust in a 9-inch pie plate, pressing crust firmly into plate, then flute edges. Bake according to package directions.
  2. Meanwhile, in a medium saucepan, combine 1-1/2 cups sugar, the cornstarch and salt; mix well. Whisk in lemon juice and water until combined. Whisk in egg yolks. Add boiling water and butter and bring to a boil over medium heat, stirring constantly. Boil 1 minute, then remove from heat and stir in lemon zest. Pour into pie crust.
  3. Preheat oven to 350 degrees F.
  4. In a medium bowl, with an electric mixer, beat egg whites with cream of tartar until soft peaks form. Add remaining 6 tablespoons sugar and continue beating until stiff peaks form. Spread meringue over pie filling, sealing to edges of crust.
  5. Bake 12 to 15 minutes, or until golden. Let cool 6 hours, then slice and serve. Store leftovers in refrigerator.

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Ben's Chili Dog
Ben's Chili Dog

Ben's Chili Dog - Thursday, October 12, 2017

Serves: 6 servings

Ben's Chili Bowl has been a landmark restaurant in Washington D.C. since 1958. The restaurant first became famous for its homemade chili dogs. After getting tasting one, we knew we had to recreate this chili in our Test Kitchen. Our recipe for Ben's Chili Dog is the next best thing to the real version, and your family is going to devour it.

What You'll Need:
1 pound ground chuck beef
3/4 cup finely chopped onion
3 tablespoons chili powder
1 1/2 teaspoons ground mustard
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup tomato paste
1 tablespoon all-purpose flour
2 tablespoons apple cider vinegar
1 1/2 cups chicken broth
1 tablespoon butter
6 hot dogs
6 hot dog rolls
What To Do:
  1. In a large skillet over medium heat, cook beef, onion, chili powder, mustard, cumin, garlic powder, and salt 8 minutes, or until beef is browned, stirring occasionally. Stir in tomato paste, flour, and vinegar; mix well. Add broth and cook 20 minutes, or until mixture has thickened.
  2. Meanwhile, in a large skillet or griddle pan over medium heat, melt butter; cook hot dogs 5 to 8 minutes, or until heated through. Place hot dogs on rolls, top with chili sauce, and serve.

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George Washington's Corn Cakes
George Washington's Corn Cakes

George Washington's Corn Cakes - Wednesday, October 11, 2017

Serves: 4 servings

Did you know that the first President of the United States, George Washington, began his morning routine with a breakfast that included the most incredible corn cakes? We decided to recreate his morning favorite, so you can make them for your family. George Washington's Corn Cakes feature the perfect combo of savory and sweet.

What You'll Need:
2 cups yellow self-rising cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, beaten
3/4 cup buttermilk
1/2 cup water
2 tablespoons vegetable oil plus extra for cooking
Honey for garnish
Melted butter for garnish
What To Do:
  1. In a large bowl, combine cornmeal, baking powder, and salt; mix well. Stir in eggs, buttermilk, water, and 2 tablespoons oil until combined.
  2. Heat a griddle or skillet over medium heat. Heat 1 tablespoon oil, then pour 1/8 cup batter per pancake on griddle. Cook 1 to 2 minutes, or until bubbles start to form on top of each pancake. Flip pancakes and cook 1 more minute, or until golden.
  3. Repeat with remaining batter, adding more oil as needed. Drizzle with honey and butter before serving.

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White House Strawberries Romanoff
White House Strawberries Romanoff

White House Strawberries Romanoff - Tuesday, October 10, 2017

Serves: 4 servings

This classic dessert is so special, it's worthy of being on a White House menu. Come to think of it...it was! This is one of the desserts that was served when former President Kennedy and his family hosted a luncheon for Princess Grace Kelly. The good news is, you don't have to be royalty to enjoy our White House Strawberries Romanoff!

What You'll Need:
2 cups sliced fresh strawberries
1/4 cup orange-flavored liqueur
2 tablespoons granulated sugar
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
4 scoops vanilla ice cream
What To Do:
  1. In a shallow bowl, combine strawberries, liqueur, and granulated sugar; mix well and set aside for 30 minutes.
  2. In a medium bowl, with an electric mixer, beat cream, confectioners' sugar, and vanilla until slightly thickened (not stiff).
  3. Place ice cream scoops in individual dishes, top with strawberry mixture, then spoon cream mixture on top.

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Senate Bean Soup
Senate Bean Soup

Senate Bean Soup - Monday, October 9, 2017

Serves: 6 servings

You don't have to wait for an invitation to enjoy this bean soup! Inspired by the one that's been served at the Senate Dining Room since the early 20th century, our U.S. Senate Bean Soup is a true winner. Between the rich broth, the chunks of smoky ham, and the tender-cooked beans, it's hard to choose what we love best about it!

What You'll Need:
1 tablespoon vegetable oil
1 cup chopped onion
2 celery stalks, chopped
3 cloves garlic, minced
6 cups chicken broth
4 (15-1/2-ounce) cans Great Northern beans, undrained
1 cup diced cooked ham
1/4 teaspoon black pepper
1 cup instant potato flakes
2 teaspoons chopped fresh parsley
What To Do:
  1. In a soup pot over medium-high heat, heat oil until hot; cook onion, celery, and garlic 5 minutes, or until soft. Add broth, beans, ham, and pepper and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring occasionally.
  2. Stir in potato flakes and parsley and continue cooking 15 minutes, or until slightly thickened.

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