Recipestable

Author: Bushra Waheed

  • Recipe: Chandi Korma

     Chandi Korma 

     Prep Time: 1 hour + 10 minutes

    Cook Time: 40 minutes

    Servings: 4

    Ingredients

     

    • 500 gm chicken
    • 250 gm clarified butter
    • 1 cup onion, chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 250 gm yogurt
    • 2 tbsp green chili paste
    • 1 tsp cardamom powder
    • 1 tsp whole black peppers
    • 1 tsp salt
    • 1 tsp kewra essence
    • 1 tsp rose water
    • 4 sliver paper
    • 4 eggs, hard boiled
    • Few rose petals

     

    Directions:

    1. Rinse chicken and trim all excess fat.
    2. Place chicken in a large bowl, add yogurt, green chili paste, cardamom powder, salt, ginger- garlic paste and black peppers.
    3. Mix well.
    4. Cover and marinate for 1 hour.
    5. Heat a deep pan or skillet.
    6. Melt butter and sauté onion in it.
    7. Now add marinated chicken.
    8. Cover and turn heat to low.
    9. Simmer for 30 minutes.
    10. Stir frequently.
    11. Add 1 cup water and cook for more 10 minutes.
    12. Remove from the heat and add kewra essence and rose water.
    13. Take out in a serving bowl.
    14. Place boiled eggs and silver paper on top of it.
    15. Garnish with rose petals.
    16. Chandi Korma is ready to serve.

    Serving Suggestions:

    • Enjoy with Naan.

  • Recipe: Gajar ka Zarda (Sweet Carrot Rice)

    Gajar ka Zarda is wonderful dish. The addition of nuts are amazing. It’s a sweet rice dish.

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Servings: 6

    Ingredients

    • 1/2 kg basmati rice
    • 1/2 kg sugar
    • 5 green cardamom
    • 1/2 cup clarified butter or ghee
    • 250 gm carrots, peeled & grated
    • 1 tbsp plain yogurt
    • 1/2 tsp salt
    • 2 tbsp almonds, thinly sliced
    • 2 tbsp pistachio, thinly sliced
    • 3 tbsp coconut, thinly sliced

     

    Directions:

    1. Rinse rice with few change of water and soak for 30 minutes.
    2. Boil rice salt and water as required until tender.
    3. Then drain all excess water.
    4. Set aside.
    5. Heat ghee in a deep skillet.
    6. Add green cardamoms, sugar and 1/2 cup water.
    7. Cook for 5-8 minutes or until sugar is dissolved.
    8. Now add yogurt and cook for 1 minute.
    9. Then add boiled rice.
    10. Stir well.
    11. Cover with a lid and cook till sugar syrup nearly dries off.
    12. Place grated carrots in it.
    13. Mix well.
    14. Cover and leave it on low flame for 10 minutes.
    15. Take it out in a serving dish.
    16. Garnish with almonds, pistachios and coconut.
    17. Gajar ka Zarda is ready to serve.
    18. Enjoy!

    Serving Suggestions:

    • Serve as a after meal dessert.

     

  • Recipe: Black Pepper Mutton Chops

    It’s late and I am too tired to write a blog post, but I just had these Black Pepper Mutton Chops for dinner for the second night in a row and had to write down the recipe before I forgot. It was that good!! Yes, I know I am tooting my own horn, but someone’s got to and nobody else seems to want the job. 

    Prep Time: 30 minutes

    Cook Time:40 minutes

     Servings: 4

    Black Pepper Mutton Chops Ingredients

    • 500 gm mutton chops
    • 4 tbsp clarified butter
    • 2 tsp ginger garlic paste
    • 2 tsp cumin
    • 1 tsp papaya paste
    • 1/2 tsp black pepper
    • 1/2 tsp salt

     

    Directions:

    1. Marinate mutton chops with ginger garlic paste, raw papaya, salt and cumin for 30 minutes.
    2. Heat the clarified butter in a skillet over medium heat.
    3. Place marinated mutton chops into the skillet.
    4. Cover, and cook on low flame for 30 minutes or until meat is tender.
    5. Then fry it on high flame for 10 minutes or until oil comes out on top.
    6. Sprinkle black pepper over it.
    7. Turn the heat off.
    8. Kali Mirch Chops are ready now.

    Serving Suggestions:

    • Serve with naan, raita.

  • Melt-in-Your-Mouth Boneless Mutton Masala Recipe!

    Boneless Mutton Masala

    Prep Time: 15 minutes

    Cook Time: 1 hour

    Servings: 4

    Ingredients

    • 1/2 kg boneless mutton
    • 250 gm plain yogurt
    • 1/4 cup oil
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 piece of ginger root
    • 2 tbsp red chili powder
    • 1 tbsp ground coriander
    • 1 tbsp ground cumin
    • 1 tsp hot spices powder
    • salt to taste
    • 1/4 bunch fresh coriander, finely chopped
    • 1/2 bunch mint, finely chopped

     

    Directions:

    • Wash mutton and remove all excess fat.
    • Then cut into bite size pieces.
    • Heat oil in a pan or deep skillet.
    • Add ginger garlic paste and sauté for 1 minure.
    • Now add mutton and cook for 10 minutes or until its color changes to a golden brown.
    • Put yogurt in it and cook for 5 minutes or until all water dries up.
    • Add cumin powder, coriander powder, turmeric powder, red chili powder, salt.
    • Cook for 2 minutes then add 2 glass water.
    • Bring to a boil then reduce heat to low.
    • Cover with a lid and let it simmer for 40 minutes or until meat is tender.
    • After 40 minutes, remove the lid.
    • Cook on high heat for 5-8 minutes or until all water dries up.
    • Sprinkle hot spices powder over it.
    • Take it out in a bowl.
    • Garnish with coriander leaves, mint leaves and sliced ginger
    • Mutton Masala is ready now.

    Serving Suggestions:

    • Serve with naan and raita.

  • Recipe: Mini Kebab

    Mini Kebab 

    Prep Time: 15 minutes

    Cook Time: 20 minutes

    Servings: 5

    Ingredients

    • 1/2 kg lamb mince
    • 1 cup spring onion
    • 4 green chilies
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 tsp red chili, crushed
    • 1 tsp chaat masala
    • salt to taste
    • 2 eggs, lightly beaten
    • oil for frying

    Directions:

    1. Place mince in a chopped.
    2. Add spring onion, green chilies, coriander seeds, ginger garlic paste, cumin seeds, chaat masala, red chili and salt in it.
    3. Chop for 1 minute or until well combined.
    4. Take it out in a bowl.
    5. Make small kebabs out of the mixture.
    6. In a small bowl, beat egg.
    7. Heat oil in a deep pan over medium heat.
    8. Dip kebab in beaten egg.
    9. Fry kebabs on low heat for 10 minutes or until golden.
    10. Remove from the oil and drain on kitchen paper.
    11. Mini Kebabs are ready to serve.

    Serving Suggestions:

    • Enjoy with Yogurt Sauce.

     

  • Badami Keema Recipe

     Badami Keema

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    Ingredients

    • 500 gm ground meat
    • 1/2 cup oil
    • 1/2 cup Almonds, blanched
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp coriander seeds
    • 1 tsp coconut powder
    • 2 tsp cumin seeds
    • 1 tsp salt
    • 4 green chilies
    • 1 bunch fresh coriander
    • A piece of coal

    Yield: 5 servings

    Nutritional information is not yet available. 

    Directions:

    1. Heat oil in a skillet or pan, add ground mince and ginger garlic paste.
    2. Cook for 5 minutes then add turmeric powder, red chilli powder, salt.
    3. Cover with a lid and cook on low flame for 15-20 minutes.
    4. Heat a griddle(tawa), stir together almonds, cumin seeds,coriander seeds and coconut powder.
    5. Cook for 30 seconds then remove from the heat.
    6. Then grind in a grinder.
    7. When mince meat has dried up, add tomatoes and all spices.
    8. Stir together and cook for 10 minutes or until meat is tender.
    9. Sprinkle coriander leaves and green chilies over it.
    10. Steam briefly with coal.
    11. Badami Keema is ready to serve.

    Serving Suggestions:

    • Enjoy with Roti or Naan.

     

  • Tangy & Refreshing: Make Delicious Juicy Fruit Chaat at Home!

    Aslam-o-Alakaum My Lovelies !!

     In the Name of Allah, Most Gracious, Most Merciful

    Good Afternoon!

    Juicy Fruit Chaat 

    Juicy Fruit Chaat Recipe
    Photo: Juicy Fruit Chaat Recipe
    Juicy Fruit Chaat Recipe
    Photo: Juicy Fruit Chaat Recipe

    So let’s begin!

    Check it out the Juicy Fruit Chaat recipe and printable version below!!

    Print

    Juicy Fruit Chaat

    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 8
    Author Bushrah @Recipestable

    Ingredients

    • 1 cup grapes
    • 1 cup pineapple chunks
    • 1 cup papaya
    • 1 cup apple
    • 4 bananas
    • 2 guava
    • 1 glass orange juice
    • 4 tbsp lemon juice
    • 1 tbsp sugar
    • 1/2 tsp chaat masala powder
    • 1/2 tsp black salt

    Instructions

    Method

    • In a small bowl, combine together orange juice, black salt, chaat masala powder, caster sugar and lemon juice.
    • Cut all fruits into small cubes then place in a bowl.
    • Pour orange juice mixture over it.
    • Mix well.
    • Juicy Fruit Chaat is ready to serve. ENJOY!

    Notes

    Serving Suggestions:
    Serve chilled.
    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

    If you like this Juicy Fruit Chaat Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Recipe: Tamarind Chutney (Imli ki Chutney)

    Tamarind chutney is sweet and sour chutney, it is known as imli ki chutney or meethi (sweet) chutney.This Tamarind chutney takes a while to cook. But the outcome is absolutely amazing which makes you lick even the last drop!!

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Servings: 6

    Ingredients

    • 1 cup tamarind pulp
    • 1/2 cup water
    • 1/2 cup jaggery
    • 1 tsp cumin seeds, roasted & crushed
    • 1 tsp dry ginger powder
    • 1 tsp red chili powder
    • 1/2 tsp black salt
    • 1/2 tsp chat Masala
    • 1/4 tsp salt

    Directions:

    1. Place tamarind pulp, jaggery and dry ginger powder in a saucepan.
    2. Cook for 5 minutes or until jaggery dissolved.
    3. Season with chili powder, cumin seeds, dry ginger powder, salt and black salt.
    4. Add water and cook for 15 minutes or until sauce is thickened.
    5. Sprinkle chat masala over it.
    6. Tamarind Chutney is ready now.

    Serving Suggestions:

    • Serve with samosa, pakora, cutlets or any other snack.

  • Recipe: Mutton Namkeen Boti (Salty Mutton Bites)

     Mutton Namkeen Boti

    Salty Mutton Bites (Mutton Namkeen Boti)- Fresh and delicious. Tasty and relish, easy recipe with flavorful ingredients. Serve with naan or sheermal.

    Prep Time: 15 minutes

    Cook Time: 1 hour

    Servings: 4

    • 500 gm boneless mutton
    • 250 gm plain yogurt
    • 4 tbsp oil
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 4 green chilies, thinly sliced
    • 1 tbsp cumin seeds, crushed
    • 1 tbsp khatai powder
    • 1 tbsp black pepper, crushed
    • whole hot spices as required
    • salt to taste
    • 1-1/2 glass water

    For Garnishing:

    • 2 tbsp ginger slices
    • 2 tbsp fresh coriander, chopped

     

    Directions:

    1. Wash mutton and remove all excess fat.
    2. Then cut into small pieces.
    3. Heat oil in a deep skillet or pan.
    4. Add ginger garlic paste and cook for 1 minute or until light golden.
    5. Put mutton in it and cook for 10 minutes or until light brown.
    6. Now pour water in it.
    7. Bring to a boil and cook on low flame for 40 minutes or until meat is tender.
    8. Now add yogurt and salt .
    9. Cook for 5 minutes or until water dries up.
    10. When meat has tenderized, add crushed cumin, crushed coriander, whole hot spices, khatai powder, black pepper, and 4 green chilies.
    11. Mix well and cook for another 5 minutes.
    12. Then take it out in a serving bowl.
    13. Garnish with ginger and coriander leaves.
    14. Delicious Mutton Namkeen Boti is ready to serve.
    15. ENJOY!!

    Serving Suggestions:

    • Serve hot with Naan.

  • Almond Chicken Casserole Recipe

    A creamy and delicious chicken casserole that is perfect for a festive brunch or luncheon, or a casual dinner. Mayonnaise and soup stirred into cooked rice and chicken breast with onion and celery, then topped with cereal crumbs and almonds. Check it out Almond Chicken Casserole recipe here !

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time:45  minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 cups cooked, chopped chicken breast
    • 2 cups uncooked long-grain rice
    • 2 cups diced celery
    • 1 cup mayonnaise
    • 1 cup crushed cornflake crumbs
    • 1/2 cup blanched slivered almonds
    • 1 (10.75 ounce) can condensed cream of chicken soup
    • 2-1/2 tbsp butter
    • 4 tbsp chopped onion

    [/tab] [tab]Yield: 12 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Pour water in a saucepan; bring to a bowl. Add rice then reduce heat to medium low. Cover the saucepan and simmer for 20 minutes or until rice is tender. Set aside.

    Step 2

    Place 1/2 tablespoon butter in a medium skillet. Saute onion and celery in butter for 2-3 minutes or until soft.

    Step 3

    Preheat oven to 350 degrees F. Place chicken, rice, onion and celery in a 9×13-inch baking dish. Stir in soup, mayonnaise and almonds. Top with crushed cornflakes and remaining butter.

    Step 4

    Bake in the preheated oven for 45 minutes or until bubbly and golden brown. Almond Chicken Casserole is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with green beans.

    [/tab] [/tabs]

  • Recipe: Green Chutney (Hari Chutney)

    Green Chutney (Hari Chutney)

    Green  Chutney is probably the most favourite Indian and Pakistani accompaniment.
    This is a very tasty coriander-based chutney that can be prepared in minutes. Just add fresh lemon juice, a small green chili, peanuts, salt, garlic, and fresh ginger .
    This Green Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can’t be beat.

    A very easy and quick chutney made with coriander, green chilies and mint leaves. This green chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can’t be beat.

    Check it out green chutney recipe here~!

     Prep Time: 10 minutes

    Cook Time: 0 minutes

     Servings: 8

    Ingredients:

    • 1 bunch fresh coriander
    • 6 green chilies
    • 1 small onion
    • 2 tbsp lemon juice
    • 1 tsp ginger-garlic paste
    • 1/2 tsp salt

    Yield: 4 servings

    Amount Per serving.

    • Calories: 25
    • Carbohydrates: 3.2 g
    • Cholesterol: 0 mg
    • Fat: 1.2 g
    • Fiber: 0.8 g
    • Protein: 1.2 g
    • Sodium: 8 mg

    Directions:

    Step 1

    Put all ingredients in a food processor until smooth and thick. You cam add a few drops of water if the mixture is too dry.

    Step 2

    Take it out in a container or bowl. Use this tasty green chutney as a dip or as a base for a cooked chutney or as a spicy additive to your curries. Green Chutney is ready to serve. Enjoy!!

    Serving Suggestions:

    • Serve with Pakora.

  • Appetizer Artichoke Bread Recipe

    Appetizer Artichoke Bread is an easy to make Italian Appetizer. French bread coated with a creamy artichoke spread and baked until hot and bubbling. This bread can be served as an appetizer or alongside soup. Everyone will enjoy. Check it out the Appetizer Artichoke Bread Recipe here!!

    [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 loaf french bread, unsliced
    • 1 jar (6-1/2 oz) marinated artichoke hearts, drained and chopped
    • 4 garlic cloves, minced
    • 2 cups shredded Monterey Jack cheese
    • 1 cup shredded cheddar cheese
    • 1-1/2 cups sour cream
    • 1/2 cup butter, melted
    • 1/4 cup grated Parmesan cheese
    • 2 tbsp sesame seeds
    • 2 tbsp minced fresh parsley
    • 2 tsp lemon-pepper seasoning

    [/tab] [tab]Yield: 12 servings

    Amount Per Serving: ( 1 serving = 1 slice)

    • Calories: 321
    • Fat: 22 g (13 g saturated fat)
    • Cholesterol: 59 mg
    • Sodium: 550 mg
    • Carbohydrate: 20 g
    • Fiber: 1 g
    • Protein: 10 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut french bread in half lengthwise.

    Step 2

    Hollow out and leaving 1/2-inch shells. Keep aside.

    Step 3

    In a food processor, add removed bread. Cover and process until crumbly.

    Step 4

    Take a large bowl, mix together the bread crumbs, sour cream, butter and sesame seeds.

    Step 5

    Spread this mixture onto a baking sheet.

    Step 6

    Broil 4 inch. from the heat for 8 minutes or until lightly browned.

    Step 7

    Place crumb mixture, cheeses and artichokes in a large bowl.

    Step 8

    Sprinkle with garlic and parsley. Season with lemon-pepper.  Mix until well combined.

    Step 9

    Spoon cheese mixture into the bread shells.

    Step 10

    Arrange bread slices on a baking sheet. Bake at 350 degree F, for 25 minutes or until golden brown.

    Step 11

    Cut into slices. Appetizer Artichoke Bread is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve warm with grilled meat.

    [/tab] [/tabs]

  • Kulfa Sharbat Recipe

    Kulfa Sharbat is a sweet creamy drink which is very famous in Pakistan. Cool and refreshing. Perfect for Iftar Parties. Try this lovely and easy Kulfa Sharbat recipe and I am sure you are not going to believe your cooking skills.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 liter kulfa Ice cream
    • 1 kg milk
    • 2 glass cream soda
    • 1 cup sugar
    • 1 cup red jelly
    • 1/2 cup fresh cream
    • 1/2 cup almonds and Pistachios
    • 2 tbsp custard powder
    • 1/2 tsp vanilla essence

    [/tab] [tab]Yield: 12 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Pour 1/2 kg milk in a saucepan and bring to a boil.

    Step 2

    Stir in sugar.

    Step 3

    Dissolve custard powder in ½ cup of milk.

    Step 4

    Gradually pour into the saucepan. Stir well and let cool completely.

    Step 5

    Place remaining milk, custard, cream and vanilla essence in a blender.

    Step 6

    Process until smooth. Pour into a serving jug or a pot.

    Step 7

    Sprinkle with almond and pistachio.

    Step 8

    Top with jelly and kulfa ice cream. Kulfa Sharbat is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve chilled.

    [/tab] [/tabs]

  • Antipasto Appetizer Salad Recipe

    This Italian Appetizer Salad contains all your favorite antipasto ingredients–artichoke hearts, mozzarella cheese cubes, tomatoes, Olives and red bell pepper strips. Easy and Quick. Check it out the Antipasto Appetizer Salad Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last] [review] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 pound mozzarella cheese, cubed
    • 1 jar (16 oz) roasted sweet red pepper strips, drained
    • 1 jar (7-1/2 oz) marinated quartered artichoke hearts, undrained
    • 1 jar (7 oz) pimiento-stuffed olives, drained
    • 1 can (6 oz) pitted ripe olives, drained
    • 1 cup grape tomatoes
    • 1 tsp dried basil
    • 1 tsp dried parsley flakes
    • Pepper to taste
    • romaine lettuce, torn

    [/tab] [tab]Yield: 12 servings

    Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place mozzarella cheese, red peppers, artichoke, olives and tomatoes in a large bowl.

    Step 2

    Sprinkle with basil, parsley and pepper. Toss to coat evenly.

    Step 3

    Cover the bowl and refrigerate for 4 hours to blend flavors. Antipasto Appetizer Salad is ready to serve. [/tab] [tab]

    • Serve over Romaine lettuce.

    [/tab] [/tabs]

  • Easy Caesar Coleslaw Recipe

    This cool, crisp coleslaw is a great compliment to any meal. So Delicious. Check it out the Easy Caesar Coleslaw Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time:0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 package (14 ounces) coleslaw mix
    • 1 green onion, sliced
    • 1 cup grape tomatoes
    • 1/4 cup shredded Parmesan cheese
    • 3/4 cup creamy Caesar salad dressing

    [/tab] [tab]Yield: 6 servings

    Amount Per Serving: ( 1 serving= 3/4 cup)

    • Calories: 152
    • Fat: 12 g (3 g saturated fat)
    • Cholesterol: 12
    • Sodium: 371 mg
    • Carbohydrate: 7 g
    • Fiber: 2 g
    • Protein: 3 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place coleslaw mix, tomatoes and cheese in salad bowl.

    Step 2

    Stir in salad dressing.Toss to coat.

    Step 3

    Cover and refrigerate for 2 hours or until chill.

    Step 4

    Top with green onion. Easy Caesar Coleslaw is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with grilled beef.

    [/tab] [/tabs]

  • Two Cheese Tomato Pie Recipe

    This rich and cheesy dish works great with fresh or canned tomatoes. Check it out the Two-Cheese Tomato Pie recipe here!!

    [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 ( 9-inches) unbaked pastry shell
    • 2 cans (14-1/2 ounces each) diced tomatoes, drained
    • 1 cup mayonnaise
    • 3/4 cup chopped onion
    • 3/4 cup shredded part-skim mozzarella cheese
    • 3/4 cup shredded Parmesan cheese
    • 2 tbsp all-purpose flour
    • 1 tbsp butter
    • 1 tbsp Italian seasoning
    • 1 tsp salt

    [/tab] [tab]Yield:6  servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Line un-pricked pastry shell with a double thickness of heavy-duty foil.

    Step 2

    Bake at 450 degree f, for 8 minutes.

    Step 3

    Remove foil then bake 5 minutes longer or until golden.

    Step 4

    Meanwhile, in a large skillet, saute onion in butter until tender.

    Step 5

    Stir in flour.

    Step 6

    Gradually add tomatoes. Cook and stir for 2 minutes or until sauce is thickened.

    Step 7

    Season with Italian seasoning and salt.

    Step 8

    Spoon into crust.

    Step 9

    Place mayonnaise and cheeses in a small bowl. Mix until well combined.

    Step 10

    Pour cheese mixture over the tomato layer. Spread evenly.

    Step 11

    Bake at 350 degree f, for 18-25 minutes until cheese is melted and bubbly. Two-Cheese Tomato Pie is ready to serve.

    [/tab] [tab]

    • Serve warm.

    [/tab] [/tabs]