Brussel Sprout Salad Calories & Nutrition Values
Brussel Sprout Salad is filled with antioxidants, vitamins and minerals. Brussel spout is an excellent source of vitamin K. Vitamin k may help prevent cancer. One of the most important benefits of vitamin K is it regulates blood clotting and it also transports calcium throughout the body. Brussel Sprouts are also a great source of vitamin C and folate. One thing brussel sprout is known for is its ability to detoxicate. It contains high amounts of antioxidants and has anti-inflammatory agents. Brussel Sprout Salad has high amounts of dietary fiber, manganese and vitamin A. It contains rich amounts of vitamin B6 and vitamin C. Brussel Sprout Salad is ranked as a Grade A food. It contains most of the essential vitamins and minerals. It has more than 96 percent vitamin C, 16 percent vitamin C, 7 percent Iron and about 3 percent calcium. One serving of brussel sprout salad has 121 calories (84 calories from fat), 9.3g total fat (0.7 saturated fat), 2mg cholesterol, 385mg sodium, 302mg potassium and 9.5g total carbohydrates. It contains 3.2g protein in one serving.Read More
1 lb (453g) Ground Beef 1/2 Bunch Parsley (1 oz / 30g) Shredded Cheese (Mexican Style Mix) Monterey Jack Cheddar Asadero Queso Quesadilla 1 Onion 1 Bell Pepper 1/2 Bunch Green Onion 1 lb (453g) Marinara Sauce 2 Tbsp Vegetable Oil Curry Seasoning Salt, Red Chili powder PREPARATIONS: 1- Dice the onion and bell pepper. 2- Mince the parsley. DIRECTIONS: 1- Fry the onions in vegetable oil until golden. 2- Add ground beef to the fried onions, stir and continue frying until the beef turns brownish. 3- Add curry seasoning, red chili powder and salt as much as you would prefer. 4- Stir in diced bell pepper and minced parsley. Continue the heat until the parsley becomes darker. 5- Add half of the marinara sauce (0.5 oz / 227g), stir well and continue simmering for 5 to 10 minutes over medium heat. 6- Fill up a medium size pot with water, add salt and bring the water to a boil. 7- Add the jumbo shells to the pot and continue boiling for 10 minutes. 8- Drain the jumbo shells and rinse with cold water. 9- Spread the rest of marinara sauce over the surface of a cookware. 10- Fill the jumbo shells with the beef mixture and play them onto the bakeware. (Place them against each other to hold tight). 11- Sprinkle the shells with green onion and cheese mixture. 12- Cover the bakeware with aluminum foil. 13- Preheat oven to 350 F (177 C), cook the pasta for 30 minutes.Read More
- 1 Cup All Purpose Flour
- 3 Tbsp Butter
- 2 Eggs
- 1/4 Tsp Saffron
- 1 Cup Sugar
- 1 Tbsp Rose Water
- Vegetable Oil
1- Soak the zafran (saffron) in boiling water for 30 minutes.
1- Add 1 cup sugar to a pot.
2- Add 1/2 cup water to the pot and mix.
3- Boil the mixture until thickened (or resembles syrup).
4- Add 1 tbsp rose water and 1 tsp of the soaked saffron to the pot and stir well, continue boiling for 3 more minutes.
5- Pour 1 cup water into another pot.
6- Add 2 tbsp sugar and 3 tbsp butter to the pot, stir and heat the pot until the butter is fully melted and mix until well blended.
7- Add 1 cup all purpose flour to the pot, continue stirring over low heat until it resembles dough.
8- Leave the pot at room temperature to cool down.
9- Add 2 eggs to the dough, stir until well mixed.
10- Transfer the dough into the piping bag and use a decorating tip of your choice.
11- Deep fry the dough (zoolbia).
12- Transfer the fried zoolbias (shake off excess oil) directly out of frying pan into the syrup (prepared in step 4) and leave them for about 5 minutes.
13- Place them in a colander for few minutes to drain.
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