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Focaccia Bread Calories & Nutrition Values

Focaccia bread contains high amounts of selenium and thiamin. Using more fresh rosemary in this bread will give you more dose of rosemary, a beneficial herb that is less included in our daily diet. Rosemary can improve the memory and reduce inflammation. 3.5 ounces (100 grams) of focaccia bread has 403 calories and 120 calories from fat. it contains 459 milligrams of sodium and 64 grams of carbohydrates. Focaccia bread has no cholesterol and contains very low amounts of sugar.

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Red Velvet Cake

"Red Velvet Cake" CAKE: 2 1/2 Cups All Purpose Flour 1 Cup (8 oz/ 227 g) Unsalted Butter 3 Large Eggs 1 Cup Butter Milk 1 1/2 Tsp Baking Powder 1 Tsp Baking Soda 2 Tbsp Cocoa Powder 1 Tsp White Wine Vinegar 1 1/4 Cup Sugar 1 Tsp Vanilla Extract 2 Tbsp Food Color 1 Tsp Salt CREAM: 2 Cups (16 oz/ 454 g) Cream Cheese 1 1/4 Cup Heavy Whipping Cream 1/4 Cup Half & Half Milk 3/4 Cup Powdered Sugar 1 Tsp Vanilla Extract PREPARATIONS: 1- None DIRECTIONS: Cake: 1- Combine all purpose flour, salt, baking powder in a bowl. 2- Sift cocoa powder into the bowl, stirring. 3- In a larger bowl (or a blender), whisk the unsalted butter until soft, add the sugar and continue whisking until well combined. 4- Add the eggs (one egg at a time) to the mixture and continue whisking. 5- Add the vanilla extract and mix thoroughly until well blended. 6- Transfer the mixture into a large bowl if used blender. 7- In a cup, mix the food color with the butter milk. 8- Add colored milk and the four/cocoa to the egg/butter mixture little by little while whisking. 9- Combine 1 tsp of baking powder with 1 tsp of white wine vinegar and add to the batter, stir will. 10- Transfer the dough onto two 9 inch bakeware (grease with vegetable oil/cooking spray). 11- Preheat the oven to 350 F (176 C) bake the cake for 25 to 30 minutes. 12- Remove the cakes from the oven, allow them to cool down, remove the cakes from the bakeware and allow to cool off further more (about 20 minutes). 13- Place the cakes in a container or wrap with plastic wrap and put them in refrigerator for 40 minutes. 14- Meanwhile start the CREAM: 15- Whisk 2 cups of cream cheese until soft. 16- Add the powdered sugar, continue well until well combined. 17- Add vanilla extract, blend well. 18- Add heavy whipping cream and continue mixing until well blended. 19- Add half & half milk and mix thoroughly. 20- Remove the cakes from refrigerator. 21- Flatten the surface of one cake by cutting the top. 22- Cut the cakes horizontally in half. 23- Stack the layer on top of each other, Apply cream in between of each layer. 24- Cover the cake with cream. 25- Keep the cake in refrigerator for at leas 40 minutes or an hour before serving.

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tahchin morgh
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Tahchin Morgh (CHICKEN)

  • 1.5 Cups Rice
  • 1 Small Onion
  • 1/2 lb (226g) Boneless Chicken
  • 1 Tsp Zafran (saffran)
  • Salt, Ground Chili Pepper
  • 1/4 Cup Oil
  • 4 Egg Yolks
  • 10 oz (283g) Plain Yogurt
  • 3 Tbsp Dried Barberries (Zereshk)
PREPARATIONS:

1- Soak the rice with 2 tsp salt for an hour in a pot.
2- Slice the onion.
3- Soak the zafran for 20 minutes.
4- beat the egg until fluffy.

DIRECTIONS:

1- Put the onions into a pot.
2- Lay the chicken pieces on top of the onions.
3- Add some salt and fill the pot with boiling water until it covers the chickens.
4- Put the lid on the pot and let it simmer for 20 Minutes.
5- Take the cooked chicken pieces out of the pot (keep the water in the pot, you will need it in step 19) and slice them in smaller pieces.
5- Bring the soaked rice pot to the boiling and continue simmering until the rice becomes tender.
6- Drain the rice in a colander.
7- Pour 10 oz of plain yogurt in a bowl.
8- Add half of the beaten egg yolks, ground chili pepper and 1 tbsp of the soaked zafran(saffron) to the bowl and mix them together.
9- Add the chicken pieces to the bowl and mix up with the egg yolk mixture.
10- Take another pot and add 2 tbsp vegetable oil.
11- Add the rest of the beaten egg yolks to this pot.
12- Add 2 tbsp of the egg yolk mixture (step 8) to the pot.
13- Add 2 tbsp of the drained rice to the pot.
14- Stir until well mixed.
15- Flat the mixture, take the chicken pieces out of the bowl and put them in the pot on top of the mixture.
16- Add 3 tbsp dried barberries (Zereshk).
17- Add the rest of the rice to the pot.
18- Flat and spread the rice across the pot but don't mix with the mixture.
19- Now take the egg yolks mixture bowl (step 8) add 1/4 vegetable oil, and 2 tbsp of the zafran (saffron), and pour the boiled water (left from the onion and chicken's pot) into the bowl until it covers the mixture and mix thoroughly.
20- Back to the rice pot, again put pressure on the rice and press down using a large spoon (as shown in the video 3:13) and pour the rest of the egg yolk mixture on top of the rice.
21- Cover the pot with the lid and let it simmer for 120 minutes over low heat.