Food Recipes


Zebra Cake Calories & Nutrition Values

Zebra Cake Calories & Nutrition Values

Zebra cake is delicious and just fun to look at. It's a nice dessert or can make a good mate for a morning coffee. 3.5 oz (100g) of Zebra cake has 428 calories and 181 from fat. It contains 20.1 grams of fat and 4.2 grams of saturated fat. Zebra cake is low in sodium but high in sugar. 100 grams of it contains 33.4 grams of sugar. It contains 54mg of cholesterol and 23mg of sodium. 3.5 ounces of zebra cake contains 5.4g protein.

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Pumpkin Mousse

Pumpkin Mousse

8 oz (227g) Pureed Pumpkin 4.25 oz (120g) Dark Chocolate 4 oz (113g) Extra Creamy Whipped Topping 1 Tbsp Sugar 1/8 Tsp Rum Flavor Vegetable Oil 1/4 Tsp Vanilla Extract 1/8 Tsp Ground Cloves 1/4 Tsp Ground Nutmeg 1/4 Tsp Ginger Powder 1/2 Tsp Ground Cinnamon REQUIREMENTS: ?Plastic Balloons. PREPARATIONS: 1- blow the balloons to 4 inches or as preferred. DIRECTIONS: 1- Place the dark chocolate in a bowl. 2- Melt dark chocolate in a microwave. 3- Add rum flavor to the melted chocolate. Stir well. 4- Using cotton ball, rub the balloons with vegetable oil. 5- Deep the balloons half way into the melted chocolate. 6- Place the balloons on parchment paper. 7- Keep the balloons in a refrigerator for 30 minutes. Meanwhile 8- Place pureed pumpkin in another bowl. 9- Add vanilla extract, ground cloves, ground nutmeg, ginger powder, ground cinnamon, and stir well. 10- Add extra creamy whipped topping to the mixture and a tbsp of sugar and stir thoroughly. 11- Remove the balloons from refrigerator, bust the balloons and remove from the chocolate cups. 12- Fill the chocolate cups with the pumpkin mixture. Keep in refrigerator.

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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

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


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.

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