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Chicken Egg Roll

12 oz (340g) Boneless Chicken Breast Egg Roll Skins 4 oz (113g) Mushrooms Mozzarella Cheese 1 Small Onion 2 Garlic Cloves 2 Bay Leaves 2 Tbsp Vegetable Oil Salt PREPARATIONS: 1- Dice the onion. 3- Slice the mushrooms. DIRECTIONS: 1- Transfer chicken breast, garlic cloves and bay leaves to a pot. 2- Add boiling water and simmer for 15 to 20 minutes over medium heat. 3- Fry diced onion (in vegetable oil) until translucent. 4- Add sliced mushrooms to the fried onions and continue the heat until the mushrooms start getting translucent. 5- Add salt and keep the heat for a minute or two. 6- Using a strainer, remove the chicken breast from the pot. Using forks, shred the chicken in small pieces. 7- Add the shredded chicken to the fried onion's pot and fry along for about 5 minutes. 8- Grease a muffin pan with vegetable oil, and place the egg roll skins to shape a muffin cup. 9- Spray the egg roll skins with cooking spray (vegetable oil). 10- Fill up the egg roll skin cups with the chicken mixture. 11- Top with mozzarella cheese. 12- Preheat oven to 350 F (177 C), bake the egg rolls for 15 minutes.

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Chicken Egg Roll Calories & Nutrition Values

Chicken egg roll contains high amounts of vitamin B6. It is graded C plus on nutrition chart. Depending on the size of the egg roll, each egg roll can be about 100 grams of 3.5 oz. Each Chicken egg roll has 217 calories (98 calories from fat). It has about 10.9g of fat and 2.4g of saturated fat. Egg roll can be a dinner or a side dish. Depending on the filling you put in each egg roll cup in can have 5 to 13g of protein. Each egg roll has about 355mg sodium and 231mg of potassium. This recipe uses chicken to fill up the egg roll cups but you can replace chicken with beef or cut the meat at once and make it a good looking veggie egg roll.

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Saffron ice cream, Akbar mashti, bastani, zafran, recipe, dessert, persian ice cream recipe
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  AKBAR MASHTI

     "Saffron Ice Cream"

  • 1/2 Cup Sugar
  • 2 Tbsp Cream (Whip Cream)
  • 1/4 Tsp Saffron (Zafran)
  • 1/2 Liter Milk
  • 1/4 Cup Rose Water
  • 1 Tsp Salep
  • Pistachios
PREPARATIONS:

1- Soak 1/4 tsp saffron for 20 minutes.
2- boiling water.

DIRECTIONS:

1- Pour 2 tbsp cream into a plate, spread the cream across the plate evenly and put it in freezer for 2-3 hours.
2- Boil the milk and pour it into a bowl.
3- Add the saffron and rose water to the bowl and stir.
4- MIx the sugar and the salep in a separate bowl then add it to the milk bowl gradually while stirring.
5a - Place the bowl in a large ice-filled bowl and keep stirring for half an hour. fill with more ice if needed. Put the bowl in refrigerator for half an hour and repeat the above step until it becomes creamy or resembles ice cream.
OR
5b- Pour the mixture into a ice cream making machine and churn for 20 minutes or until resembles ice cream.
6- put the ice cream in a container and freeze it for at least 3 hours before serving.
7- Smash the frozen cream (Step 1).
8- Sprinkle the ice cream with pistachios and frozen cream when served.




Read more about  Saffron Ice cream or Akbar Mashti calories and nutritional facts





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