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Fettuccine Alfredo

Fettuccine Alfredo

8 oz (227g) Fettuccine Pasta 236 ml Heavy Cream 1 Tbsp Unsalted Butter 2 oz (57g) Romano Cheese 2 oz (57g) Parmesan Cheese 1/8 Tsp Nutmeg 1 Garlic Clove Salt, Black Pepper Powder Fresh Mint Or Parsley PREPARATIONS: 1- Mince the mint or parsley. DIRECTIONS: ALFREDO SAUCE 1- Melt unsalted butter in a pot. 2- Add a few pinches of black pepper powder and nutmeg. 3- Mash a fresh garlic clove into the pot. 4- Fry for few minutes over medium heat. 5- Stir in whipping cream and bring the mixture to a boil. 6- Mix in romano cheese and parmesan cheese to the pot and continue simmering for a minute or two until the cheeses are thoroughly dissolved. PASTA 7- Meanwhile in a separate pot, combine a tbsp of salt and boiling water and bring to a boil. 8- Add fettuccine pasta and simmer until the pasta is tender. 9- Drain the pasta in a strainer. 10- Add the pasta to the alfredo sauce and stir thoroughly. 11- Serve fettuccine alfredo hot and garnish with minced mint or parsley.

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Fettuccine Alfredo Calories & Nutrition Values

Fettuccine Alfredo Calories & Nutrition Values

Fettuccine Alfredo is one of the many variety of alfredos. Fettuccine alfredo is ranked as Grade C food on nutrition chart. One serving (100g) has more than 11 percent protein. 3.5 oz (1 serving) has 311 calories (178 calories from fat). Fettuccine Alfredo is a bit high in saturated fat. It contains 12.1g of saturated fat which is close to 60 percent of the daily value. A Serving of the fettuccine alfredo has 94mg cholesterol. It contains no trans fat. It has about 12 percent vitamin A, 22 percent calcium and 8 percent of Iron.

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Kalam Polo, cabbage with rice recipe
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  KALAM POLO

Cabbage With Rice Recipe

  • 1 Small Cabbage
  • 1/2 lb (226g) Ground Beef
  • 2 Cups Rice
  • 2 Small Onion
  • Black pepper Powder, salt, Persian Spice Mix (Advieh)
  • 4 Tbsp Vegetable Oil
  • 1 Tsp Zafran (saffron)
  • 2 Tsp Cumin
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- Dice 1 onion.
4- Grate 1 small onion.
5- Dice an Small Cabbage.
DIRECTIONS:

1- Put the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as preferred), and mix the mixture thoroughly.
2- Shape the ground beef mixture into small meatballs.
3- Fry the diced cabbage in vegetable oil in a pot, stir well and let it fry for few minutes or until tender.
4- In a small pot, dip fry the diced onions in vegetable oil until translucent.
5- Add the meatballs to the fried onion's pot and fry along.
6- Simmer the soaked rice until the rice becomes tender.
7- Drain the rice in a colander.
8- Add the cabbage to the meatball's pot, then add the zafran (saffron) to the pot and stir gently. Let the mixture fry for 5 to 10 more minutes over low heat.
9- In a large pot, pour 2 Tbsp vegetable oil, spread half of the rice across the pot. Now add the meatball mixture to the pot as second layer, then cover the mixture with the remaining of the rice and spread the rice across until it covers the mixture completely.
10- Add 2 Tsp cumin (or as preferred) to the pot.
11- Cover the pot with a large napkin and put the lid on top.
12- Cook for 20 minutes.


Read more about  Kalam Polo calories and nutritional facts