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Breakfast Quesadilla

Breakfast Quesadilla

4 oz (113g) Beef Sausage or Hot Dog 4 oz (113g) Mozzarella Cheese 3 Eggs 1 Tbsp Milk 1 Tbsp Unsalted Butter 4 Tortillas Corn Tortilla Salt, White Pepper Powder PREPARATIONS: 1- Dice the sausages/hot dogs. DIRECTIONS: 1- Preheat oven to 350 F (177 C), Cook the sausages for 10 minutes or until fully cooked. 2- Whisk eggs, milk and a pinch of salt and pepper until well combined. 3- Scramble the eggs in butter. 4- Heat up a grill pan, place a tortilla over the heated pan. 5- Spread mozzarella cheese across the tortilla to cover the surface (Approx. 1 oz / 28g). 6- Heat until the cheese is melted. 7- Top the cheese with layers of cooked sausage/hot dogs, half of the scrambled egg and another layer of mozzarella cheese. 8- Place another tortilla on top and flip over for mozzarella cheese to melt. 9- Keep heating for few more minutes and enjoy.

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Breakfast Quesadilla Calories & Nutrition Values

Breakfast Quesadilla Calories & Nutrition Values

Breakfast is the most important meal of the day. Starting a day with a full breakfast can make your day slightly more pleasant. Study has shown that skipping breakfast can cause to gain more weight. Quesadilla breakfast is full of energy. Having few slices of breakfast quesadilla in the morning will keep you full for the whole day. One serving (3.5 oz / 100g) of quesadilla breakfast has 263 calories (165 calories from fat), 18.3g total fat (8.0g saturated fat), 137mg cholesterol, 515mg sodium, 142mg potassium, and 10.7g total carbohydrates (1.2g dietary fiber, 0.5g sugar). Eggs are a rich source of protein. One serving of breakfast quesadilla has 14.6g protein. It is also very high in calcium. One serving of it contains more than 20 percent calcium and about 6 percent iron.

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Carrot rice, Havij polo, iranian, persian, recipe
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  Carrot Rice

     "Havij Polo"

  • 2 Cups Rice
  • 3 Carrots
  • 5 pieces Chicken Thighs
  • 1 Tsp Zafran (Saffron)
  • Salt, Turmeric, Bay Leaves
  • 5 Tbsp vegetable Oil
PREPARATIONS:

1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Slice Carrots in small pieces (recommended) or grate the carrots.
4- 6 cups boiling water

DIRECTIONS:

1- Put the chicken thighs in a small pot, Add salt, turmeric and bay leaves and cover with boiling water and simmer for 35 minutes or until the chicken is cooked.
2- Fry the sliced carrots in a pot with 2 tbsp vegetable oil until tender.
3- Simmer the soaked rice until tender and drain the rice in a colander.
4- Mix the fried carrots and the drained rice until well mixed.
5- Pour 2 tbsp vegetable oil in a large pot.
6- Lay the cooked chicken thighs across the pot.
7- Add the rice and carrots mixture to the pot and spread across to cover the chicken thighs.
8- Add 1 tbsp vegetable oil on top of the rice.
9- Cover the pot with a large napkin and put the lid on top.
10- Cook 20 to 25 minutes.
11- Remove the napkin, add the saffron to the pot and cover it back with the lid and cook for 15 more minutes.


Read more about  Havij Polow carrot rice calories and nutritional facts