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  • Creamy Chicken Dijon Recipe

    A french-style creamy chicken that cooks up in just 30 minutes. This is a rich, creamy and delicious chicken with herbs and Dijon-style mustard. Serve with green beans and Rice. Check it out Creamy Chicken Dijon recipe here:

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 20 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 skinless, boneless chicken breast halves
    • 1 (10.75 ounce) can Condensed Cream of Chicken Soup
    • 1/2 cup water
    • 1 tbsp vegetable oil
    • 1 tbsp Dijon-style mustard
    • 1 tsp packed brown sugar
    • 1 tsp dried parsley flakes
    • 1/2 tsp onion powder
    • 1/4 tsp dried tarragon leaves, crushed
    • 1 dash garlic powder

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    Yield: 4 servings

    Amount per serving.

    • Calories: 243
    • Total Fat:11.1g
    • Cholesterol:71 mg

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    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

    Heat the oil in a skillet over medium high heat. Place chicken breasts into the skillet and cook for 10 minutes or until browned on both sides. Stir in the water, soup, mustard and brown sugar. Add parsley, onion powder, tarragon and garlic powder.

    Step 2

    Bring to a boil then reduce the heat to low. Cover and simmer for 5 minutes or until the chicken is cooked through and sauce is thickened. Creamy Chicken Dijon is ready to serve. Enjoy!!

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    • Serve with Rice and green beans.

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  • Creamy Almond Chicken Recipe

     Cream of Chicken Soup,orange marmalade, cream, red pepper flakes, mustard and almonds perfectly season a creamy and delicious sauce for pan-fried chicken. This is a nice, easy go to recipe. Serve with Rice. Check it out Creamy Almond Chicken recipe here

    [one_third] Prep Time: 5 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]

    • 6 skinless, boneless chicken breast
    • 1 (10.75 ounce) can condensed Cream of Chicken Soup
    • 1 cup heavy cream
    • 1/4 cup butter or margarine
    • 2/3 cup sliced almonds
    • 2 tbsp orange marmalade
    • 1 tbsp Dijon-style mustard
    • 1/8 tsp ground black pepper
    • 1/8 tsp crushed red pepper
    • salt to taste

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    Yield: 6 servings

    Amount per serving.

    • Calories: 455
    • Total Fat: 33.4g
    • Cholesterol: 140 mg

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    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 1 tablespoon butter in a large skillet. Melt butter and add almonds; cook for 2 minutes or until browned. Turn the heat off and remove almonds. Keep aside.

    Step 2

    Place chicken between two plastic wrap sheets and pound to even thickness. Season with salt and pepper. Melt remaining butter in the same skillet.

    Step 3

    Place chicken into the skillet and cook for 4-5 minutes on each side or until browned. Stir in mustard, cream, soup, marmalade and red pepper. Cook for 10 minutes or until sauce is thickened.

    Step 4

    Top with roasted almonds. Creamy Almond Chicken is ready to serve. ENJOY!!

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    • Serve with steamed rice.

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  • Crispy Fish Fillets Recipe

    Delicious sole fillets dredged in an egg and mustard mixture, then potato flakes; pan fried to a golden brown. Serve with lemon wedges and tartar sauce.Check it out Crispy Fish Fillets recipe here

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 10 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 (6 ounce) fillets sole
    • 1 egg
    • 1-1/2 cups instant mashed potato flakes
    • 1/4 cup oil, for frying
    • 2 tbsp prepared yellow mustard
    • 1/2 tsp salt

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    Yield: 4 servings

    Amount per serving.

    • Calories: 391
    • Total Fat: 18.1g
    • Cholesterol: 143 mg

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    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 dish, whisk egg with mustard, and salt. Set aside. In another shallow dish, add potato flakes.
    Step 2
    Heat oil in a heavy skillet over medium-high heat. Dip fish fillets in the egg mixture then dredge fillets in the potato flakes. Turn to coat evenly. Fry fish fillets for 4-5 minutes on each side or until golden brown. Crispy Fish Fillets are ready to serve. ENJOY!!
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    • Serve with  Tartar Sauce.

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  • Skip the Store-Bought: Delicious Homemade Frozen Paratha Recipe

    Skip the Store-Bought: Delicious Homemade Frozen Paratha Recipe

    Everyone love to eat crispy and crunchy paratha. These rich parathas are the traditional accompaniment to any dish. Enjoy a special recipe of frozen paratha at breakfast or lunch time.

    [one_third] Prep Time: 40 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]

    • 500 gm flour
    • 400 gm clarified butter
    • 4 tbsp oil
    • 1/2 tsp salt
    • Water to knead
    • Ice as required

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    Yield: 8 servings

    Nutritional information is not yet available.

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    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

    Melt butter in a microwavable bowl. Put in a pan containing ice and water. Beat well. Remove water. Squeeze well and set aside.

    Step 2

    Place flour, salt and oil in a large bowl. Knead a soft dough by using water.

    Step 3

    Roll the dough. Put the prepared butter in center. Fold from all the four sides. Let stand for 30 minutes. Roll again and shape into balls.

    Step 4

    Put each ball in a polythene bag. Roll and freeze.Frozen Paratha is ready to serve. ENJOY!!
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    • Serve with Punjabi Dhaba Dal.

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  • Greek Pita Pizzas Recipe

    These Greek pita pizzas are so quick to make without the fuss of making pizza dough. Pita crust keeps the carbs low on this pizza. They are so delicious and your children will love them. Check it out Greek Pita Pizzas recipe here

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 5 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]

    • 2 whole pita breads
    • 1 small tomato, seeded & chopped
    • 1/2 cup torn fresh spinach
    • 1/3 cup crumbled feta cheese
    • 1/4 cup sliced stuffed olives
    • 1/4 cup shredded Parmesan cheese
    • 1 garlic clove, minced
    • 2 tbsp olive oil, divided
    • 2 tsp apple cider vinegar
    • 1/4 tsp dried basil
    • Dash pepper

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    Yield: 2 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 pita breads on a baking sheet; brush with 1 tablespoon oil. Broil 4-inch. from the heat for 2 minutes.

    Step 2

    Meanwhile, in a small bowl, combine vinegar, olives, garlic, basil, oregano, pepper and remaining olive oil. Spread this mixture over the pitas. Top with tomato, spinach, feta cheese and Parmesan cheese.

    Step 3

    Broil for 3 minutes longer or until cheese is melted and heated thorough. Cut into wedges. Greek Pita Pizzas are ready to serve. Enjoy!!

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    • Serve with hot pepper sauce.

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  • Fudge Walnut Brownies Recipe

    The key to keeping regular brownies moist is usually loads of butter or other fat. To ensure a nice fudge texture, take care not to over-bake. Yummy!!Check it out Fudge Walnut Brownies recipe here:

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 18 [/one_third_last]

    [review]

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

    • 4 ounces unsweetened chocolate, chopped
    • 4 eggs
    • 2 cups sugar
    • 1 cup all-purpose flour
    • 3/4 cup butter, cubed
    • 1 tsp vanilla extract

    For Walnut crunch Topping:

    • 2 eggs, lightly beaten
    • 4 cups chopped walnuts
    • 3/4 cup packed brown sugar
    • 1/4 cup butter, cubed
    • 2 tbsp all-purpose flour
    • 1 tsp vanilla extract

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    Yield : 1-1/2 dozen.

    Amount per serving.

    • Calories:441
    • Fat:28 g (saturated fat: 8 g)
    • Cholesterol:98 mg
    • Sodium: 128 mg
    • Carbohydrate: 41 g
    • Fiber: 2 g
    • Protein: 10 g

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    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 microwave, melt chocolate and butter. Stir until smooth.Cool slightly. In a large bowl, beat eggs and sugar. Stir chocolate mixture and in vanilla. Add flour; stir until well blended. Pour into a greased 13×9-inch. baking pan.Set aside.

    Step 2

    To Make Topping:

    In a small saucepan, combine brown sugar and butter. Cook and stir over low heat until butter is melted. Stir in flour, eggs and vanilla until well blended. Now add walnut and stir well.
    Step 3

    Spread evenly this mixture over brownie batter. Bake at 350 degree F, for 45 minutes or until a toothpick inserted near the center comes out with moist crumbs. Let it cool completely on a wire rack. Then cut into bars. Fudge Walnut Brownies are ready to serve. ENJOY!!

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    • Serve with Chocolate Shake.

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  • Hearty Rice Salad Recipe

     Everyone will love this cold salad made with rice, chicken, Swiss cheese, eggs, vegetables, mayonnaise and olive oil.Check it out Hearty Rice Salad 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]

    • 2 cups cooked rice
    • 1/2 cup cubed cooked chicken
    • 1/2 cup cubed Swiss cheese
    • 2 hard-cooked eggs, chopped
    • 1 small zucchini, chopped
    • 1 medium carrot, chopped
    • 1 celery rib, thinly sliced
    • 2 tbsp mayonnaise
    • 1 tbsp minced fresh parsley
    • 1 tbsp olive oil
    • 1 tbsp lemon juice
    • 1/2 tsp salt
    • 1/8 tsp black pepper

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    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

    In a large bowl, combine together the chicken, Swiss cheese, eggs, zucchini, carrot and rib. Stir in mayonnaise, lemon juice, olive oil and fresh parsley. Season with salt and pepper.Toss well.

    Step 2

    Cover and refrigerate for 4 hours or overnight. Hearty Rice Salad is ready to serve.

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    • Serve with BBQ or Grilled Chicken.

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  • Cucumber Tomato Raita Recipe

     The cucumber tomato raita is a cooling, healthy and delicious yogurt dip that makes a perfect accompaniment to an Indian meal. Mix up a creamy yogurt dip to put on wraps, grilled dishes and more. Check it out the Cucumber Tomato Raita Recipe here!!

    [one_third] Prep Time: 15 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]

    • 1/2 kg Plain Yogurt
    • 250 grams Cucumber
    • 1 tbsp Mint leaves (minced)
    • 2 Tomatoes
    • 1 tbsp Green chilli, minced
    • 1 tbsp Black cumin seed, roasted
    • 1 tbsp Black pepper powder
    • Salt to taste

    [/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

    Grate the peeled cucumbers and keep aside.

    Step 2

    Cut tomatoes into small pieces and keep aside.

    Step 3

    Beat the yogurt to get smooth consistency.

    Step 4

    Add salt, black pepper powder, paste of green chillies and mint leaves. Mix well.

    Step 5

    Add grated cucumbers and diced tomatoes. Mix well.

    Step 6

    Sprinkle roasted cumin seeds on the top. Cucumber Tomato Raita is ready to serve. Enjoy!

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    • Serve with curry, biryani or paratha.

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  • Fizzy Kiwi Lemonade Recipe

    Fizzy Kiwi Lemonade _ an exotic refreshing kiwi drink. Perfect for Hot summer days. Try the easy recipe of Fizzy Kiwi Lemonade shown below!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 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]

    • 2 kiwi fruits
    • 6 tbsp lemon juice
    • 4 tbsp sugar
    • 1 cup fizzy white drink
    • 1 cup ice cubes

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    Yield: 2 servings

    Nutritional information is not yet available.

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    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 kiwi fruit, sugar, lemon juice and ice cubes in a blender jug. Process until smooth. Stir in the Fizzy Kiwi Lemonade.

    Step 2

    Pour into 2 long glasses. Top each glass with lemon slice. Fizzy Kiwi Lemonade is ready to serve. Enjoy!!

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    • Serve with any meal.

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  • Fruity Coleslaw Recipe

    This crunchy coleslaw brings big taste and lots of appeal to the table. You’ll love the fresh, subtle tang of lemon. This is great for the Holidays too. You change out the types of fruits. one time use this version and next time use apples, cherries and raisins. So Delicious. Check it out Fruity Coleslaw recipe here:

    [one_third] Prep Time: 15 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 small apple, chopped
    • 4 cups coleslaw mix
    • 1 cup seedless red grapes, halved
    • 1/3 cup lemon pie filling
    • 3/4 cup mayonnaise
    • 1 tsp cider vinegar
    • 1/4 tsp celery salt
    • 1/8 tsp salt
    • 1/8 tsp pepper

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    Yield:  6 servings 

    Amount per serving.

    • Calories:291
    • Fat:23 g (saturated fat: 3 g)
    • Cholesterol: 29 mg
    • Sodium: 285 mg
    • Carbohydrate:20 g
    • Fiber: 2 g
    • Protein: 1 g

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    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 , grapes and apple in a large bowl.

    Step 2

    In a small bowl, combine the pie filling, mayonnaise, vinegar, celery salt and pepper. Pour over the fruits. Toss to coat. Chill until serving. Fruity Coleslaw is ready to serve.Enjoy!!

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    • Serve with BBQ Chicken.

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  • Fruit Dessert Recipe

    Fruit Dessert _ a light dessert to satisfy your sweet tooth.It can be prepared in 15 minutes or less. It’s a delicious way to get antioxidant-rich fruit into your diet. Ice cream and jelly together brings a remarkable flavor in this fruit dessert. Try the easy recipe of Fruit Dessert shown below!!

    [one_third] Prep Time: 20 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 cake sponge
    • 1 tin mix fruit cocktail
    • 1/2 liter strawberry ice cream
    • 1 cup whipped cream
    • 1 cup prepared jelly
    • 1/2 cup sugar
    • 4 cherries
    • 2 tbsp chopped almonds
    • 2 tbsp chopped pistachio
    • 1/2 tsp vanilla essence

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    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

    Place cream, sugar and vanilla essence in a bowl. Beat until light and fluffy.

    Step 2

    Arrange cake sponge in a serving bowl. Spread ice cream over the cake. Top with fruit cocktail, jelly and cream mixture one by one.

    Step 3

    Garnish with almonds, cherries and pistachio. Refrigerate for 4 hours or until chilled. Fruit Dessert is ready to serve. Enjoy!!

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    • Serve with whipped cream.

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  • Potato Paneer Roll Recipe

    Potato Paneer Roll

    Potato Paneer Roll is probably the easiest and quickest snack you can make with some potato, bread crumbs and paneer.

    Potato Paneer Roll Recipe
    Photo: Potato Paneer Roll Recipe

    Enjoy the tangy and yummy homemade potato paneer rolls. Do try it for Iftar meals.

    Potato Paneer Rolls Recipe
    Photo: Potato Paneer Rolls Recipe

    Check it out the Potato Paneer Rolls Recipe  here!!

    [divider]

    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:10 minutes[/one_fourth] [one_fourth]Servings: 8[/one_fourth] [one_fourth_last]Difficulty Level: Very Easy[/one_fourth_last]

    [divider]

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

    • 500 gm boiled potatoes
    • 500 gm cottage cheese, grated
    • 2 onions, finely chopped
    • 1 tsp ginger- garlic paste
    • 1 tsp red chili powder
    • 1/2 tsp chaat masala
    • 1/2 tsp black pepper
    • 1/4 tsp mango powder
    • salt to taste
    • 2 eggs, lightly beaten
    • 1 cup breadcrumbs
    • oil for frying

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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

    Peel potatoes and mash them properly. Season with salt and pepper. Set aside.

    Step 2

    Heat 1 tbsp oil in a pan over medium heat. Fry chopped onions and ginger-garlic paste for 2-3 minutes.

    Step 3

    Then add red chilly powder,chaat Masala,black pepper,mango powder and salt. Cook for 2 minutes.
    Add grated cheese and mix well.

    Step 4

    Make round balls of mashed balls. Add cheese stuffing into it. Form into roll shape.

    Step 5

    Dip rolls in beaten egg. Then place in breadcrumbs and coat them well.

    Step 6

    Heat oil in a frying pan over medium high heat. Fry in hot oil for 3-4 minutes or until golden brown. Remove from the oil and drain on paper towel. Potato Paneer Roll is ready to serve. ENJOY!!
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    • Serve with tomato ketchup or any dipping sauce.

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    If you like Potato Paneer Roll Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Potato Paneer Roll, do share with us and we would be glad to give it a try.

  • BBQ Mutton Chops Recipe

    Here’s that something-special treat you have been looking to add to your dinner table! We guarantee this BBQ Mutton Chops with juicy flavor will be gone in a twinkling.  This is a great weekday meal.  A must try. This very tasty and easy marinade for mutton chops can also be used for steaks.

    BBQ Mutton Chops Recipe
    Photo: BBQ Mutton Chops Recipe
    BBQ Mutton Chops Recipe
    Photo: BBQ Mutton Chops Recipe
    BBQ Mutton Chops Recipe
    Photo: BBQ Mutton Chops Recipe
    BBQ Mutton Chops Recipe
    Photo: BBQ Mutton Chops Recipe

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

     

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

    • Mutton chops – ½ kg
    • Yogurt – 3 tbsp
    • Raw papaya paste – 2 tsp
    • Salt – 1 tsp or to taste
    • Garlic paste – ½ tsp
    • Ginger paste – ½ tsp
    • Red chilli powder – 1 tsp
    • Garam masala powder – 1 tsp
    • Green chilli paste – 1 tsp

    [/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

    First of, take chops and ponder them and move all the meat off the bones.
    Step 2

    Wash them and pat dry, then apply all above ingredients and leave them for 10 to 15 minutes.
    Step 3

    Then BBQ or bake in oven on 180 degree for 30 to 35 minutes. During cooking apply oil with brush. When its done, give smoke of a charcoal. BBQ Mutton Chops are ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with raita and green salad.

    [/tab] [/tabs]

  • Kung Pao Beef Recipe

    Put some spice in your life with this restaurant favorite: Chicken and peanuts in soy-sesame sauce with hot chili paste. Kung Pao Beef is a spicy Chinese dish with the crunch of peanuts.  So set ingredients and try this Kung Pao Beef recipe.

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 25 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 1/2 lbs. flank steak, cut into thin slices
    • 10 whole dried red chili peppers
    • 2 cloves garlic, minced
    • 1/2 cup skinless peanuts, roasted
    • 1/2 cup water chestnuts, diced
    • 2 scallions, cut into 1/2 inch strips
    • 1 egg white
    • 4 tablespoon peanut oil, divided
    • 1 tablespoon cornstarch
    • 1/2 teaspoon salt

    For Sauce:

    • 1 teaspoon chili paste with garlic
    • 2 tablespoon soy sauce
    • 1 teaspoon rice vinegar
    • 1 teaspoon sugar
    • 1/4 cup chicken broth
    • 1 teaspoon cornstarch
    • 1 teaspoon sesame oil

    [/tab] [tab]

    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

    In a large bowl, combine beef, salt, egg white, and cornstarch. Mix well by hand, and set aside.
    Step 2

    In a small bowl, blend all sauce ingredients. Set aside.
    Step 3

    Add 2 tbsp oil to heated wok, and stir fry beef, until it loses its pink color. Remove to serving bowl.
    Step 4

    Add 2 more tbsp oil to same wok. Toss peanuts and chili peppers in the wok, and stir fry until peppers turn dark red. Remove from wok, and add to beef.
    Lower heat.If necessary, add more oil. Stir fry scallions and garlic for several secs. (Do not let garlic burn.)
    Step 5

    Return beef, peanuts, and peppers to wok, and stir fry a few secs, to combine.
    Step 6
    Add water chestnuts, and combined sauce ingredients, and stir fry until heated through, and thickened. Kung Pao Beef is ready to serve.ENJOY!!

    [/tab] [tab]

    • Serve with rice

    [/tab] [/tabs]

  • Egg Salad Recipe

    This classic egg salad is perfect for sandwiches or on a cracker. Easy and Satisfying. Check it out the egg salad recipe here.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 10 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]

    • 8 eggs
    • 1/2 cup mayonnaise
    • 2 tbsp chopped green olives
    • 1 tsp ground black pepper
    • 1/4 tsp paprika

    [/tab] [tab]

    Yield: 2 cups

    Amount Per Serving

    • Calories: 349
    • Total Fat: 32.6g
    • Cholesterol: 433 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

    Place eggs in a medium saucepan with cold water to cover. Bring to a boil; cover the saucepan. Turn the heat off and let eggs stand in hot water for 12 minutes or until cooked through. Remove from the water.
    Step 2

    Allow to cool; peel and chop.
    Step 3

    Place eggs in a large bowl. Stir in mayonnaise, pepper, and paprika. Top with olives. Cover and refrigerate for 2 hours or until chill. Egg Salad is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve on bread or toast.

    [/tab] [/tabs]

  • Egg White Mayonnaise Recipe

    This mayonnaise recipe is super yummy and yolk free. Try the easy recipe of Egg White Mayonnaise shown below.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 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 egg white
    • 1 cup vegetable oil
    • 2 tsp lemon juice
    • 1 tsp sugar
    • 1/2 tsp salt
    • 1/4 tsp mustard powder

    [/tab] [tab]

    Yield: 1 cup

    Amount Per Serving

    • Calories: 248
    • Total Fat: 27.5 g
    • Cholesterol: 0 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

    Place egg white, salt, sugar, mustard powder, and lemon juice in a blender. Blend until combined.
    Step 2

    Then slowly stream the oil into the mixture while blending until thick and creamy.
    Step 3

    Transfer in an air-tight container. Refrigerate until using. Egg White Mayonnaise is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve in salads, sandwiches or dips.

    [/tab] [/tabs]