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Stuffed Pizza

Stuffed Pizza

"Spinach and Mushroom" 1 1/2 Cup All-Purpose Flour 1/2 Bunch Spinach 1/2 lb (226 g) Mushrooms 8 oz (227 g) Mozzarella Cheese 1 1/4 Tsp Yeast 3/4 Tsp Salt 1 Tsp Sugar 2/3 Cup Water (room temperature) 1 1/2 Tbsp Butter 4 Tbsp Olive Oil 1 Tsp Olive Oil 4 Tbsp Butter 2 Garlic Cloves 1 Can (15 oz-425 g) Diced Tomatoes Salt, Black Pepper Powder, Ground Chili Pepper 2 Tbsp Cornmeal PREPARATIONS: 1- Dice the mushrooms. 2- Mince the spinach. 3- Leave 2 tbsp butter in room temperature until soften. 4- Melt 2 tbsp butter. DIRECTIONS: A- DOUGH 1- Combine 1 1/2 Cup all-purpose flour, 2 tbsp cornmeal, 1 1/4 tsp yeast, 3/4 tsp salt and 1 tsp sugar in a bowl. 2- Add 2/3 cup of water (room temperature) to the bowl. 3- Melt 1 1/2 tbsp butter and add to the dough. 4- Pour in 1 tsp olive oil to the dough. 5- Add more flour if needed. Knead the dough until smooth and it doesn't stick. 6- Apply olive oil to a separate bowl or spray with cooking spray, place the dough into the bowl and cover the dough with plastic. 7- Let the dough rise at room temperature until doubled (60 minutes). 8- Flatten out the dough on a surface using a rolling pin. Spread the softened butter over the dough evenly (leave few inches edge from all sides). 9- Roll in the dough and then place it seam side down and roll it flat into a rectangle. 10- Fold the rectangle dough and pinch the ends to seal and form a ball. 11- Transfer the dough back to the sprayed bowl, cover it with a plastic and place it into the refrigerator for an hour (until doubled in size). B- SAUCE 12- Heat 2 tbsp olive oil in a pot, crush 2 garlic cloves and fry for few minutes. 13- Pour in one can of diced tomatoes with its juice to the garlic pot. 14- Add salt, black pepper powder and ground chili pepper. Stir well and simmer for an hour until the juices have evaporated and it thickens. C- PIZZA 15- Saute the mushrooms in a pan with 2 tbsp of olive oil for 10 minutes. 16- Cook the minced spinach in a microwave for about 2 minutes. 17- Let the spinach cool down. Squeeze all the liquid out of the spinach. 18- Mix the cooked spinach and mushrooms with mozzarella cheese until well combined. 19- Take the dough out of the refrigerator, roll out 2/3 of the dough into a circle. 20- Place the dough into a two inches deep nonstick cook ware and spread the dough to reach the edges. 21- Fill the mozzarella cheese mixture on top the dough. 22- Roll out the remaining of the dough and cover the mixture, pinch the sides to the bottom dough. 23- Poke few air holes on the top dough. 24- Preheat oven to 425 F (218 C) for 20 minutes. 25- Remove the pizza from the oven, top with the tomato sauce. Sprinkle shredded mozzarella cheese on top. 26- Turn the oven down to 375 F (190 C). 27- Place the pizza back in the oven for 10 more minutes.

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Stuffed Pizza Calories and Nutrition Values

Stuffed Pizza Calories and Nutrition Values

Stuffed Pizza spinach and mushroom is high in vitamin A. Spinach contains antioxidants and has anti-caner and anti-inflammatory properties. Mozzarella cheese is a good source of vitamins such as vitamin A, D and E. Mozzarella cheese is high in minerals also. 3.5 ounces (100 grams) of Stuffed Pizza spinach has 173 calories.

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barley soup, soup e jo, recipe
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  BARLEY SOUP

"Soup e Jo" Recipe

  • 1 Cup Pearl barley
  • 2.5 cups chicken broth (or 2 pieces chicken)
  • 1 Bunch Parsley, Cilantro
  • 3 small carrots
  • 1 Small Onion
  • 1 Medium potato
  • 4 Tbsp Vegetable Oil
  • 1 liter (33.8 fl oz) Milk
PREPARATIONS:

1- Soak the pearl barley for 2 hours.
2- Grate the Carrots and a potato.
3- Mince the Parsley and cilantro.
4- Dice the onion.
5- Boil 5 cups of water.

DIRECTIONS:

1- Put the chicken thighs in a pot, add some salt and boiling water. Cover the pot with the lid and let it simmer for 35 Minutes. (You will need the chicken broth, if you already have chicken broth skip this step)
2- Drain the soaked pearl barley and put it in a pot.
3- Add boiling water to the pot until it covers the barley.
4- Cover the pot with the lid (Make sure to crack the lid so that a little steam can escape).
5- Cook the barley at low heat for 25 to 30 minutes.
6- In a large pot pour in 2 tbsp vegetable oil and add the diced onions until translucent.
7- Add the grated carrots and potato to the pot.
8- Pour in the cooked barley to the pot.
9- Pour in 2.5 cups of chicken broth to the pot and stir well.
10- Add the herbs (Minced parsley and cilantro) to the pot, stir well and let it simmer for 10 minutes.
11- Meanwhile, boil 1 liter (33.8 oz fl) of milk.
12- Add the boiled milk to the pot and stir thoroughly.
13- Keep stirring occasionally, and let it cook until the soup thickens at low heat.


Read more about  Soup e Jo calories and nutritional facts