Recipestable

Author: Bushra Waheed

  • Green Chili kofta Recipe

    Try this Green Chili kofta recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 60 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]

    For Kofta:

    • 500 gm chicken mince
    • 12 hot green chili, with green stem
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tbsp bread crumbs
    • 1/4 tsp black pepper
    • salt to taste

    For Gravy:

    • 1 onion, blended
    • 1/4 cup oil
    • 1 cup tomatoes
    • 1 tsp tomato paste
    • 1/4 tsp red chili powder
    • 1/4 tsp black pepper
    • 1/2 tsp garam masala
    • 1 tsp salt
    • 1 cup water

    For Garnishing:

    • 2 tbsp mint leaves, finely chopped
    • 2 tbsp fresh coriander leaves, finely chopped

    [/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

    Wash green chilies and drain. Set aside.

    Step 2

    Place chicken mince in large mixing bowl. Add ginger garlic paste, bread crumbs, black pepper and salt. Mix well.

    Step 3

    Take ball size chicken mince and cover the green chili leaving the green stems. Cover and leave it for 30-40 minutes or until set.

    Step 4

    Heat oil in a cooking pot and fry prepared koftas for 5-8 minutes or until brown on all sides. Then remove from oil and set aside.

    Step 5

    Blend tomatoes with red chili powder and tomato paste.

    Step 6

    In the remaining oil add Onion, tomato blend, black pepper and salt. Cook for 5 minutes then add water. Bring to a boil, put fried koftas in it.

    Step 7

    Let it simmer for 20 minutes or until chicken is tender and gravy is slightly thick. Take it out in a serving bowl.

    Step 8
    Garnish with mint and coriander leaves. Green Chili kofta is ready to serve.

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    • Serve with Boiled rice or naan.

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  • Hot Peanut Sauce Recipe

    Try this Hot Peanut Sauce recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings:  4 [/one_third_last]

    [review]

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

    • 4 tbsp peanut butter
    • 4 tbsp hot water
    • 2 tbsp soy sauce
    • 1 1/2 tbsp brown sugar
    • 1/4 tsp cayenne pepper
    • 1 1/2 tsp lemon juice

    [/tab] [tab]Yield: 4 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

    In a small bowl combine peanut butter and water; mix until a smooth paste forms.

    Step 2

    Stir in soy sauce, then brown sugar, cayenne and lemon juice.

    Step 3

    Mix by hand until well combined and smooth. Hot Peanut Sauce is ready to serve. Enjoy!

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    • This classic peanut sauce recipe is great for summer rolls, cold noodles, or salad

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  • Restaurant Style Beef Chow Mein Recipe

    Restaurant Style Beef Chow Mein Recipe

    This is a quick and easy meal but make sure you have everything ready before beginning to cook. This is my basic recipe for stir-fry. I’ve tried others but always come back to this one. I have also substituted chicken and chicken broth for the beef and beef broth and found it just as good.

    Beef Chow Mein (Restaurant Style )
    Beef Chow Mein (Restaurant Style)
    Beef Chow Mein (Restaurant Style)
    Beef Chow Mein (Restaurant Style)

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

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

    • 3/4 lb. round or rump steak, thinly sliced across the grain
    • 1 tbsp. soy sauce
    • 1 tbsp. sugar
    • 8 fresh mushrooms, thinly sliced
    • 1/2 lb. bean sprouts
    • 3 scallions, sliced into 1″ pieces
    • 1 bok choy, sliced into 1″ pieces
    • 2 cup beef stock
    • 2 tbsp cornstarch
    • 1 tsp sesame oil
    • 2 cup noodles
    • 2 tbsp. peanut oil

    [/tab] [tab]Yield:4 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

    Combine beef, sugar, soy sauce, and sesame oil in a bowl, and mix well. Set aside, and marinate for at least 1 hour.

    Step 2

    Wash and slice the mushrooms, including stems. Soak, rinse, and drain the bean sprouts.

    Step 3

    Cook noodles in boiling water according to pkg. directions. Drain well.

    Step 4

    In a separate bowl, mix the cornstarch and beef stock together. Drain the beef, reserving the marinade.

    Step 5

    Heat the peanut oil until it sizzles, then stir fry the beef for 4-5 mins. Add the cornstarch mixture, and mix well. Bring to a boil, and stir constantly.

    Step 6

    Add all the vegetables, except the bean sprouts, and simmer for 3 mins. longer.

    Step 7

    Add noodles, and bean sprouts, to wok, and mix well, until all is hot and bubbly. Beef Chow Mein is ready to serve.

    [/tab] [tab]

    • Serve warm.

    [/tab] [/tabs]

  • Pepper Steak With Onions Recipe

    Try this Pepper Steak With Onions recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 25 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 1/2 lbs. sirloin steak, thinly sliced
    • 1/4 cup. salad oil
    • 1 clove garlic, minced
    • 1 tsp. salt
    • 1 tsp. ginger
    • 1/2 tsp. pepper
    • 2 large. green peppers, sliced thin
    • 2 large. onions, sliced
    • 1/4 cup. soy sauce
    • 1 tsp. sugar
    • 1/2 cup. beef bouillon
    • 6 oz. can water chestnuts, sliced
    • 1 tbsp. cornstarch dissolved in 1/4 c. water

    [/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

    Saute steak in oil with ginger, salt, pepper and garlic about 10-15 minutes or until no longer pink.
    Remove meat; set aside and keep warm.

    Step 2

    Add green peppers and onion to pan and cook about 3 minutes or until barely tender.

    Step 3
    Return meat to pan. Add remaining ingredients and simmer for 8 minutes. Pepper Steak With Onions is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve over hot rice or Chinese noodles.

    [/tab] [/tabs]

  • Southern Fried Chicken Strips Recipe

    This Southern Fried Chicken Strips recipe is a great dish for a starter with a generous portion of fresh salsa or for a main with sweetcorn fritters, mashed potatoes or sweet potato fries and green beans. These chicken strips are delicious and have a hint of garlic that is just right. Quick and Easy!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 15 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]

    • 2 pounds chicken tenderloins
    • 1 egg
    • 1 cup all-purpose flour
    • 1/2 cup buttermilk
    • 2 tbsp grated Parmesan cheese
    • 1-1/2 tsp garlic powder
    • 1-1/2 tsp black pepper
    • 1/2 tsp paprika
    • 1/2 tsp salt
    • Oil for deep-fat frying

    [/tab] [tab]Yield: 6 servings

    Amount per serving.

    • Calories: 327
    • Fat: 11 g ( saturated fat: 2 g)
    • Cholesterol: 126 mg
    • Sodium: 320 mg
    • Carbohydrate: 18 g
    • Fiber: 1 g
    • Protein: 39 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

    In a shallow bowl, whisk egg and buttermilk. Place flour, garlic powder, pepper, paprika and salt in another shallow bowl. Mix well.

    Step 2

    Dip chicken strips in egg mixture, then coat with flour mixture.

    Step 3

    Heat oil in an electric skillet to 375 degree F. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until golden brown. Remove from the oil and drain on paper towels.

    Step 4

    Sprinkle with Parmesan cheese. Southern Fried Chicken Strips are ready now.

    [/tab] [tab]

    • Serve with tomato ketchup.

    [/tab] [/tabs]

  • Double Crunch Delight: Make Restaurant-Style Breaded Chicken Wings

    These crunchy breaded Chicken wings are awesome and super easy. Chicken wings, coated in a cayenne and bread crumbs mixture then baked until crispy. Goes well Chili Garlic Sauce. Check it out Breaded Chicken Wings recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 30  minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    • 10 chicken wings
    • 1 egg
    • 2/3 cup dry bread crumbs
    • 1 tbsp water
    • 1 tsp onion powder
    • 1 tsp dried basil
    • 1/2 tsp paprika
    • 1/2 tsp garlic 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

    Cut chicken wings into three sections; discard wing tips. Set aside.

    Step 2

    Greased a 15-in. x 10-in. x 1-in. baking pan.

    Step 3

    Place bread crumbs, onion powder, basil, garlic salt and paprika in a large resealable plastic bag. In a small bowl, beat egg with water. Dip chicken wings in egg then place into the bag. Shake to coat evenly. Arrange chicken wings on the greased baking pan.

    Step 4

    Bake at 425 degrees F for 30 minutes or until chicken is tender and all juices run clear, turning once. Breaded Chicken Wings are ready now.

    [/tab] [tab]

    • Serve with Chili Garlic Sauce.

    [/tab] [/tabs]

  • Crispy, Creamy, Delicious: Make Breaded Ranch Chicken in Minutes!

    A crispy and delicious recipe in which chicken breasts are coated with cornflakes, Parmesan cheese and ranch dressing mix. Ranch dressing and Parmesan cheese adds delectable flavor to the chicken and gives a pretty golden color. It’s a mainstay main dish that so simple and tasty. Check it out Breaded Ranch Chicken recipe here!!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

    [review]

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

    • 8 skinless, boneless chicken breast halves
    • 1 ( 1 ounce) package ranch salad dressing mix
    • 3/4 cup grated Parmesan cheese
    • 1/2 cup melted butter or margarine

    [/tab] [tab]Yield: 8 servings

    Amount per serving.

    • Calories: 200
    • Fat: 14 g (saturated fat: 9 g)
    • Cholesterol: 44 mg
    • Sodium: 1,031
    • Carbohydrate: 12 g
    • Fiber: 0
    • Protein: 7 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

    Preheat oven to 350 degree F.

    Step 2

    Coat a 13-in. x 9-in. x 2-in. baking dish with nonstick cooking spray. Set aside.

    Step 3

    Place cornflakes, Parmesan cheese and salad dressing mix in a shallow dish. Mix until well combined. Dip each chicken breast in butter then roll in cornflakes mixture. Turn to coat evenly.

    Step 4

    Arrange chicken in the greased baking dish. Bake, uncovered, for 40-45 minutes or until chicken is tender and all juices run clear. Breaded Ranch Chicken is ready to serve. ENJOY!!

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    •  Serve with Corn Salad.

    [/tab] [/tabs]

  • Buttermilk Salad Recipe

    An easy to make, refreshing fruit salad with apricot gelatin, pineapple, buttermilk, and whipped cream. This is an excellent recipe. I use low fat buttermilk to reduce the fat , omit the sugar and use sugar free jello to cut the calories.No one suspects it is buttermilk giving it the rich texture and flavor. YUMMY.Check it out Buttermilk Salad recipe here!!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 5 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

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

    • 1 (20 oz) can crushed pineapple with juice
    • 1 (6 oz) package apricot flavored gelatin mix
    • 1 (8 oz) container frozen whipped topping, thawed
    • 2 cups buttermilk

    [/tab] [tab]Yield: 8 servings

    Amount per serving.

    • Calories: 234 kcal
    • Carbohydrates: 38.9 g
    • Cholesterol: 2 mg
    • Fat: 7.7 g
    • Fiber: 0.6 g
    • Protein: 4.6 g
    • Sodium: 150 mg

    [/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 pineapple juice in a medium saucepan. Bring to a boil. Add gelatin mix. Stir until completely dissolved.

    Step 2

    Transfer into a bowl. Place in the refrigerator for 1 hour or until chilled.

    Step 3

    Stir in the buttermilk. Refrigerate for 1 hour or until thickened.

    Step 4

    Fold in whipped topping. Chill for 4 hours or until firm. Buttermilk salad is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with any bbq meat.

    [/tab] [/tabs]

  • Chicken Vegetable Potpie Recipe

    Chicken Vegetable Potpie Recipe

    Love Chicken Vegetable Pot pie? Try a meaty chicken soup with a puff pastry topper for the same great flavors. It’s so simple and flavorful. Check it out Chicken Vegetable Potpie recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 50 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

    [review]

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

    • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    • 1 cup cooked chicken, cubed
    • 1/2 cup frozen peas, thawed
    • 2 carrots, sliced
    • 1 celery rib, chopped
    • 1 potato, peeled and cubed
    • 1 onion, chopped
    • Pastry (9 inches), for single-crust pie

    [/tab] [tab]Yield: 2 servings

    Amount per serving.

    • Calories: 903
    • Fat: 42 g(saturated fat:16 g)
    • Cholesterol: 95 mg
    • Sodium:1,702 mg
    • Carbohydrate: 96 g
    • Fiber: 7 g
    • Protein: 33 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

    In a large saucepan, add carrots, potato, onion and celery. Cover with water and bring to a boil. Reduce heat to low. Cover the saucepan and cook for 20 minutes or until vegetables are tender. Drain.

    Step 2

    Stir in chicken, peas and soup. Pour this mixture into a greased 1-1/2-qt. baking dish. Roll out pastry to fit top of dish.

    Step 3

    Place pastry over the filling. Trim, seal and flute edges. Cut slits in pastry.Bake (350 degree F) for 50 minutes or until filling is bubbly and crust is golden. Chicken Vegetable Potpie is ready to serve.

    [/tab] [tab]

    • Serve Crunchy Macaroni Salad.

    [/tab] [/tabs]

  • Almond Strawberry Salad Recipe

    Everyone loves this pretty salad that’s topped with strawberries and sliced almonds. Check it out Almond Strawberry Salad recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 4

    [/one_third_last]

    [review]

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

    • 3 cups fresh baby spinach
    • 1/2 cup fresh strawberries, sliced
    • 1/4 cup honey-roasted almonds, sliced
    • 1 tbsp honey
    • 1 tbsp cider vinegar
    • 1-1/2 tsp sugar

    [/tab] [tab]Yield: 4 servings

    Amount per serving.

    • Calories: 74
    • Fat: 4 g
    • Cholesterol: 0
    • Sodium:98 mg
    • Carbohydrate: 9 g
    • Fiber: 1 g
    • Protein: 2 g

    Diabetic Exchanges:

    • 2 vegetable
    • 1/2 fat

    [/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 spinach, strawberries and almonds in a large bowl. In a small bowl, combine the vinegar, honey and sugar. Mix well.

    Step 2

    Drizzle this mixture over the salad. Toss to coat evenly. Almond Strawberry Salad is ready now. Serve immediately.

    [/tab] [tab]

    • Serve  along with any meal.

    [/tab] [/tabs]

  • Chocolate Mousse Recipe

    Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding. So Simple and Delicious too. Try the easy recipe of Chocolate Mousse shown below!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time:0 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [review]

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

    • 1 (16 ounce) container frozen whipped topping, thawed
    • 1 (3.9 ounce) package instant chocolate pudding milk
    • 1-1/2 cups milk

    [/tab] [tab]Yield:4  servings

    Amount per serving.

    • Calories: 505
    • Total Fat: 30.7g
    • Cholesterol: 7 mg

    [/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

    In a large bowl, prepare the pudding by using 1-1/2 cups milk instead of the suggested 2 cups. Fold in the whipped topping. Stir until blended.

    Step 2

    Refrigerate for 2 hours or until firm and chilled. Garnish with chocolate curls. Easy Chocolate Mousse is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves.

    [/tab] [/tabs]

  • Almond Crusted French Toast Recipe

    These delicious Almond Crusted French Toast are ideal for special occasions. It seems so simple, but the almonds and dusting of powdered sugar make such a difference. Yum Yum. Try the easy recipe of Almond Crusted French Toast shown below.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

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

    • 10 slices Italian bread (1 inch thick)
    • 8 eggs
    • 1/2 cup 2% milk
    • 1/2 cup sliced almonds
    • 3 tbsp sugar
    • 1 tsp almond extract
    • 1/2 tsp vanilla extract
    • Confectioners’ sugar

    [/tab] [tab]Yield: 5 servings

    Amount per serving.

    • Calories: 408
    • Fat: 14 g (saturated fat: 3 g)
    • Cholesterol:227 mg
    • Sodium: 613 mg
    • Carbohydrate: 53 g
    • Fiber: 4 g
    • Protein: 17 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

    In a large bowl, combine the egg, milk, sugar, almond and vanilla extract. Mix until sugar is dissolved.

    Step 2

    Dip each slice of bread into egg mixture. Place on a waxed paper. Press almonds onto tops of bread slices. Cook on a greased hot griddle for 2-3 minutes on each side or until golden brown.

    Step 3

    Transfer into a serving dish. Sprinkle with confectioners’ sugar. Almond-Crusted French Toast is ready now. Serve warm.

    [/tab] [tab]

    • Serve  with butter or margarine and  syrup.

    [/tab] [/tabs]

  • 10 Pound Cheesecake Recipe

    There’s no baking required to make this stunning, smooth, and creamy cherry-topped cheesecake. It’s a delightful summer treat. Try the easy recipe of 10 Pound Cheesecake shown below!!

    [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 16 [/one_third_last]

    [review]

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

    • 3 (8 ounce) packages cream cheese, softened
    • 2 (14 ounce) cans sweetened condensed milk
    • 1 (12 ounce) container frozen whipped topping, thawed
    • 2 (21 ounce) cans cherry pie filling
    • 2 1/2 cups graham cracker crumbs
    • 1/2 cup melted butter
    • 1/2 cup white sugar
    • 1/2 cup lemon juice
    • 1 tsp vanilla extract

    [/tab] [tab]Yield:16 servings

    Amount per serving.

    • Calories: 589
    • Total Fat: 31.4g
    • Cholesterol: 78 mg

    [/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

    In a large bowl, combine together graham cracker crumbs, sugar, and melted butter. Press crumb-mixture into a 9×13-in. baking dish.

    Step 2

    In another large bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, and vanilla extract. Beat until well blended and smooth.

    Step 3

    Fold in whipped topping. Pour cheesecake filling into crust and spread evenly. Top with cherry pie filling.

    Step 4

    Refrigerate for 2-3 hours or until firm. Delicious 10 Pound Cheesecake is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with coffee.

    [/tab] [/tabs]

  • 1-Dish Chicken Parmesan Recipe

    This one-dish meal layers chicken, spaghetti sauce and Parmesan cheese on a yeast bread base for the best flavors of Italy. Ready to serve in less than an hour. Check it out 1-Dish Chicken Parmesan recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 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]

    For Batter:

    • 1-1/2 cups all-purpose flour
    • 3/4 cup very warm water (120 degrees F to 130 degrees F)
    • 2 envelopes Rapid Rise Yeast
    • 3 tbsp olive oil
    • 2 tsp sugar
    • 1/2 tsp salt
    • cooking Spray

    For Topping:

    • 12 ounces breaded chicken tenders), cooked & chopped
    • 2 cups spaghetti sauce
    • 1 cup Italian blend shredded cheese
    • 1 tsp Italian Herb Seasoning

    [/tab] [tab]Yield: 6 servings

    Amount per serving.

    • Calories: 412
    • Total Fat:16.5g
    • Cholesterol: 65 mg

    [/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

    Lightly coat a 8×8-inch baking dish with cooking spray. Place all batter ingredients together in the baking dish. Stir well and let rest 5-10 minutes or until rise.

    Step 2

    Place chicken into the baking dish. Pour spaghetti sauce over the chicken. Coat evenly. Season with herbs.

    Step 3

    Bake at 350 degree F, for 30 minutes or until done. 1-Dish Chicken Parmesan is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve with noodles.

    [/tab] [/tabs]

  • Aloo Gosht Recipe

    Aloo gosht is a everyday meal, cooked in every single home, but not all the aloo gosht recipes tastes all that great. Cooking method of this recipe is slightly changed which make taste excellent. Next time when you have plan to make Aloo Gosht , try this one recipe.

    I was about 10 when Pakistan’s first private television channel – NTM started broadcasting. Thunder cats became my favorite cartoons back then. The Thunder Cats used to be aired around dinner time. Meaning all of us siblings and cousind will be fixated around the tv while having dinner.
    My Mommy gave up on trying to station us at the dinner table while our favorite cartoons were on. At that time, my favorite dinner was Aloo Gosht (Potato Meat Curry) served with a paratha or a bowl of rice while watching our favorite cartoons. Life was perfect!

    I can’t seem to forget those Dinner prepared by mom. A steaming pile of boiled rice slathered in curry flavored with fresh ground spices and drippings of meat. Tender and juicy pieces of mutton which you pull apart with fingers and potatoes cooked to the point of crumbling but still retaining their shape till you serve them in the plate. Simple, homey and satisfying – plain soul food for us. A tradition which conjures up numerous childhood memories.

    It still amazes me how a 10 year old could eat parathas without any guilt or even a remote thought of weight gain. Now I feel that even the thought of having a buttered paratha adds couple of pounds to one’s waist.
    So Today, I am sharing my favorite aloo gosht recipe in the loving memory of my childhood, guilt free Paratha and rice eating and being a 10 year old.

    It can be served with pea pulao, home made chappati – flat bread or buttered paratha.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 70 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

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

    • 1 Kg mutton on the bone, cut into chunks
    • 1/2 cup vegetable oil
    • 5 red potatoes
    • 1-1/2 onion, chopped
    • 4 garlic cloves, peeled and chopped
    • 3 tomatoes, chopped
    • 1 tsp tomato paste
    • 1/2 tsp turmeric powder
    • 1 piece of ginger, peeled and chopped
    • 4 cloves
    • 3 black cardamom
    • 1 tbsp cumin seeds
    • 1 tbsp coriander seeds, crushed
    • 1 tbsp red chili
    • 1/2 tsp black pepper corns
    • salt according to taste
    • 3 cups water

    For Garnishing:

    • 4 tbsp chopped coriander leaves
    • 4 green chilles, thinly sliced

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    Yield: 8 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

    Wash meat thoroughly and drain in a colander.

    Step 2

    Heat oil in a large skillet over medium heat. Add ginger and garlic; cook for few seconds. Now add the meat and cook for a 10 minutes.

    Step 3

    Meat will leave a lot of water let it cook in that for another 10 minutes or until its near enough dried.

    Step 4

    Add all the dry ingredients, except the turmeric powder.

    Step 5

    Grind the onions and make a smooth paste of it. Add onion paste to the small pan and cook for 10-12 minutes or until the rawness of the onions is gone. Now add tomato and the tomato paste. Stir and cook on low heat for 10 minutes or until all water dries up.

    Step 6

    Add to the skillet and mix well. Add turmeric powder and water. Cook for 40 minutes or until meat is almost done.

    Step 7

    Meanwhile, peel, wash and cut the potatoes into halves.

    Step 8

    Add potatoes and water to get the sauce consistency you desire. Cover and simmer on low flame for 8 minutes or until potatoes are cooked and the oil separates.

    Step 9

    Remove from the heat. transfer into a serving dish. Sprinkle with green chilies and coriander leaves.

    Step 10

    Aloo Gosht is ready to serve. Enjoy!

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    • Serve with  naan or rice.

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  • Baked Chicken and Okra Recipe

    A country-style Chicken  dish layered with rice,  okra and tomatoes then baked until the chicken falls off the bone and makes it’s own sauce. Simple and Delicious.Check it out Baked Chicken and Okra recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 2 hours [/one_third] [one_third_last] Servings: 10 [/one_third_last]

    [review]

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

    • 1 (3 pound) whole chicken, cut into pieces
    • 2 (28 ounce) cans whole peeled tomatoes, chopped, juice reserved
    • 5 cups chicken stock
    • 2 cups uncooked white rice
    • 2 cups small fresh okra
    • 2 bay leaves
    • 1/2 tsp black pepper
    • salt to taste

    [/tab] [tab]Yield: 10 servings

    Amount per serving.

    • Calories: 348
    • Total Fat; 10.8g
    • Cholesterol: 58 mg

    . [/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

    Preheat oven at 350 degrees F. Place rice over the bottom of a 10×15-in. baking dish. Layer the chicken pieces, okra, tomatoes and bay leaves.

    Step 2

    Pour the chicken stock and reserved tomato juice over it. Season with salt and pepper. Cover and bake for 2 hours or until the chicken is tender and falling off the bone. Remove the bay leaves. Baked Chicken and Okra is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with rice.

    [/tab] [/tabs]