Eggplant rolls with pasta

 

Ingredients

• Spaghetti: a package (boiled)
• Eggplant: 3 pieces (large size / thinly sliced ​​longitudinal)
• Oil: 2 tablespoons
• Onion: 1 piece (chopped)
• Garlic: cloves (crushed)
• Tomato: 2 tablets (peeled and chopped)
• Tomato sauce: 2 tablespoons
• Black pepper: a teaspoon
• Salt: 2 teaspoons
• Oregano: a teaspoon
• Mozzarella cheese: a cup (grated)
• Parmesan cheese: ½ cup (grated)

How to prepare

• On a low heat, heat a tablespoon of oil in a frying pan, and fry the eggplant slices on both sides until the quantity is used up.

• Heat the second tablespoon of oil in a saucepan on the stove and fry the onions until golden.

• Add the garlic, stir, add the tomatoes and the sauce and leave it on the fire until it becomes firm, then add the spices.

• Mix one third of the sauce with the pasta.

• Apply enough sauce to cover the bottom of an oven tray.

• Stuff the eggplant slices with some pasta and roll them in, securing them with a toothpick if necessary.
• Start stacking them in the tray and cover each of them with the rest of the sauce.

• Sprinkle with mozzarella cheese and put in a medium oven until melted.

• Sprinkle with Parmesan cheese and serve immediately.

meat puree

 

Ingredients

•  Bulgur: 2 cups (brown)
• Veal: 2 and a half pounds (shoulder meat with bone)
• Cumin: a teaspoon
• Cinnamon: half a teaspoon
• Salt, to taste
•  Black pepper to taste
• Butter: 3 tablespoons (melted)
• Parsley: to taste (for garnish)

How to prepare

• Soak the bulgur in a deep dish in warm water for at least two hours.

• Rub the meat with cumin, cinnamon, salt and pepper, and place in the refrigerator until the bulgur is soaked.

• Once the bulgur has finished soaking, heat the butter in a saucepan over a medium-high heat, flipping the meat on all sides until browned, approximately 3-4 minutes per side.

• Add the bulgur to the pot, then add the hot water, enough to cover the meat with the bulgur.

• Cover the pot, and leave on a low heat for two to three hours, and stir from time to time, adding water if necessary. Continue cooking until the meat is very soft to break off the bone.

• Take out the meat from the pot, and break it up in the same pot, remove the bones, then stir it with the bulgur well with the addition of salt and pepper, then leave it on the fire to level for another hour, stirring from time to time.

• Once the mixture becomes sticky, you can add spices again "to taste", sprinkle with melted butter, decorate with parsley and serve.

Chicken Marqouqa from UAE

 

Ingredients

To make the Markoukah dough:

• Flour: 2 cups (for all uses)
• Salt: a teaspoon
• Oil: a tablespoon
• Water: a cup (or according to the need of flour)
• Chicken: chicken (cut into 4 pieces, without the skin)
• Carrots: as desired (cut into medium-sized pieces)
• Green pepper: to taste (cut into medium-sized pieces)
• Green squash: as desired (cut into medium-sized pieces)
• Coriander: bundle (chopped)
• Hot green pepper: 2 pieces (optional)
• Tomatoes: 3 grains (chopped)
• Onions: 3 grains (chopped)
• Garlic: 4 cloves (crushed)
• Tomato paste: 2 tablespoons (optional)
• Lomi: 2 tablets (dry / cut in half)
• Curry Leaves: Leaves (fresh/optional)
• - Salt, to taste
• - Black pepper to taste
• Spices: a tablespoon (Emirati seed)
• Cumin: 1 teaspoon (crushed)
• Coriander: 1 teaspoon (crushed)
• Cinnamon: 1 teaspoon (ground)
• - Cardamom: a teaspoon (crushed)
• Turmeric: 1 teaspoon (crushed)
• Oil: a third of a cup
• Water: 2 liters (boiled / or as needed)
• Ghee: a tablespoon

How to prepare

• How to prepare the dough: Put the flour with salt in a mixing bowl, add water gradually until the dough is homogeneous, then add a tablespoon of oil to soften the dough, and cover for a minimum of 15 minutes.

• The dough is rolled and rolled to a thin thickness, and the rolled dough is placed on the surface of the salon and cut using the spoon into medium-sized pieces and stirred.

• The process is repeated until the amount of dough is finished.

• We raise the oil in a saucepan over the fire, then put the onions and a pinch of salt until the onions are browned well, add the garlic paste, ginger and curry leaves.

• Add the washed chicken, the rest of the spices, and a little water.

• Add the vegetables and stir with the spices, tomato paste, then the boiling water and green coriander, cover the pot and leave until the chicken is cooked.

• Roll out the dough and roll it out to a thin thickness.

• The "chopped vegetables" are added to the salon and cut using the spoon into medium-sized pieces, and the process is repeated until the amount of dough is finished.

• Add a tablespoon of ghee, cover the pot and leave it on a low heat for 5 minutes, then serve the margarine hot.

Macaroni with white sauce

 

Ingredients

• Chicken breast: 250 grams (finely chopped)
• Mushrooms: cup (fresh, cut into small pieces)
• Onion: 1 piece (finely chopped)
• Cheddar cheese: 2 tablespoons (grated)
• Butter: 2 tablespoons
• Milk: 2 cups
• Flour: 2 tablespoons
• - Macaroni: 7 pieces (scalloped pasta)
• Parsley: a tablespoon (chopped)
• Vegetable oil: 2 tablespoons
• Salt: half a teaspoon
• Black pepper: half a teaspoon
• Sumac: half a teaspoon
• Cumin: half a teaspoon
• Ginger: half a teaspoon
• Cinnamon: half a teaspoon

How to prepare

• Boil the shells in a saucepan of boiling water, one tablespoon of salt and one tablespoon of oil, and drain.

• In a separate frying pan, heat the oil and gradually saute the onions, garlic and mushrooms.

• In another saucepan over medium heat, add the chicken with the flour and butter, and stir until the flour turns golden.

• Add the milk, then stir the mixture until it thickens slightly. Then let the filling cool a little.

• Stuff the pasta shells, sprinkle some cheddar cheese and garnish with grilled tomatoes, then serve on a plate lined with lettuce leaves.

Inverted brown rice for diet

 

Ingredients

• Minced meat: half a kilo
• Brown rice: 2 cups
• Salt, to taste
• Mixed spices: as desired
• Safflower: as desired
• Black pepper to taste
• Cinnamon: as desired
• Ginger: as desired
• Eggplant: 2 tablets (sliced)
• Olive oil: a tablespoon
• Water: as needed (or broth)

How to prepare

• Soak the rice for an hour in boiling water because brown rice is hardier than white rice.

• Peel the eggplant, cut it into circles, sprinkle with salt and leave it for 15 minutes.

• Rinse the eggplant from the water with kitchen paper, sprinkle with oatmeal, and grill it on the toaster machine.

• In the pot, put the minced meat with a tablespoon of oil and stir well until the water dries up, then add salt, pepper, cinnamon and allspice.

• Lift the pot off the fire.

• Sprinkle a little rice in the pot, put the minced meat on it, then put the eggplant.

• Filter the rice from the water and put mixed spices on it, then add it in the cooker and put a quantity of soup above the rice or water and be about 5 cm higher than the surface of the rice because brown rice takes more water than regular rice and then leave it on a high heat until it is close to drying out of the water Then reduce the fire and leave it on until the leveling is complete.

• After the maqluba is done, let it rest for 10 minutes, invert it onto a serving plate, garnish with the available nuts and serve.

Crisp and Soft Cinnabon

 

Ingredients

Cinnabon dough ingredients:

• Milk: a cup
• Sugar: 6 tablespoons
• Yeast: a tablespoon
• Butter: a tablespoon
• Eggs: 2 tablets
• Flour: 2 cups

Filling:

• Butter: 6 tablespoons
• Sugar: 6 tablespoons
• Cinnamon: a tablespoon

Cinnabon sauce:

• Cream cheese: 5 tablespoons
• Powdered sugar: a cup
• Milk: 3 tablespoons
• Vanilla: a teaspoon
• Nuts: to taste (to decorate)

How to prepare

• Mix the following ingredients in a cup: yeast with sugar and milk and leave the mixture aside for 10 minutes.

• Using the electric mixer, put the butter, eggs and flour, then add the yeast mixture to them, and run the mixer until you get a homogeneous dough.

• Take the Cinnabon dough out of the mixer, cover it with cling film, and leave it for two hours, until it doubles in size.

• Put the parchment paper on the baking tray, and roll the dough into the tray in a rectangular shape.

• To prepare the filling: Stir the butter with the sugar and cinnamon until the ingredients are homogeneous.

• Distribute the filling evenly over the dough, and roll the dough over the filling in a cylindrical shape.

• Cut the dough into rolls, put it on a tray, and put the tray in the preheated oven at 180 degrees for 20 minutes or until you are sure of maturity and until the color of the cinnabon turns golden.

• To prepare the Cinnabon sauce: Mix powdered sugar with cream cheese, milk and vanilla, until the ingredients are homogeneous, then spread the sauce over the Cinnabon while it is hot.

• You can decorate the Cinnabon with nuts if desired.

Cold Snickers dessert

 

Ingredients

• Plain tea biscuits: a box
• Cream: 3 cans
• Whipping cream: 2 sachets
• Snickers chocolate: 5 pieces (large)
• Sweetened condensed milk: two cans (small size)
• Peanuts: to taste (for garnish)
• Milk: a cup and a half (liquid)

How to prepare

• Prepare serving cups, dip half of the biscuits in liquid milk and make a layer at the bottom of the cups.

• Use the jug of the electric mixer, and put half a box of cream, with a packet and a half of the whipping cream, mix the ingredients and distribute the mixture over the biscuit layer.

• Dip the remaining biscuits in milk and make a second layer of biscuits on top of the cream and cream mixture.

• Beat two cans of cream, whipping cream and sweetened condensed milk, and spread the mixture over the second biscuit layer.

• Put the cups into the refrigerator.

• Put the snickers chocolate and half a box of cream on a water bath and stir until the chocolate melts well. And distribute the chocolate mixture on the face of the cups. Garnish with peanuts or as desired.

• Put the cups in the refrigerator until serving.

Chicken Steak with Cream and Mushroom

 

Ingredients

Mushroom Sauce Ingredients:

• Butter: 2 tablespoons
• Olive oil: half a tablespoon
• Mushrooms: 250 grams (fresh and sliced)
• Salt: half a teaspoon
• Black pepper: a quarter of a teaspoon
• Garlic: clove (finely chopped)
• White vinegar: a quarter of a cup
• Chicken broth: a quarter cup
• Cooking cream: a cup (liquid)
• Parmesan cheese: 1/4 cup (grated)
• Thyme: 2 teaspoons (fresh and chopped)
• Chicken breast: 2 breasts (halved)
• Salt: a teaspoon
• Black pepper: a quarter of a teaspoon
• Olive oil: 2 tablespoons

How to prepare

• To prepare the chicken marinade: In a bowl, put the chicken and season it well with salt, black pepper, and olive oil. Cover the bowl and place it in the refrigerator for 30-40 minutes until the marinade is absorbed.

• After the time has passed, remove the bowl of chicken from the refrigerator, and grill the chicken on the electric grill until it is cooked, and set it aside.

• To make the mushroom sauce: Melt the butter and vegetable oil in a small saucepan over a medium heat.

• Add the mushrooms to the butter and oil and stir well for 5 minutes until they turn golden, then season the mushrooms with salt, add garlic and white vinegar, and stir the ingredients well until they are homogeneous.

• Pour the chicken broth and cream over the mushrooms and stir well until the ingredients begin to boil, then reduce the heat and add the Parmesan cheese, and leave the mixture on the fire for 5 minutes until it thickens and thickens.

• Add thyme and black pepper to the sauce mixture, then stir.

• Prepare serving plates, put grilled chicken, add hot mushroom sauce on top, and serve immediately.

Indomie with vegetables

 

Ingredients

• Indomie: 2 packs
• Red bell pepper: half a grain (sliced)
•  Yellow bell pepper: half a grain (sliced)
• Onion: 1 piece (sliced)
• Green onions: 1 tablespoon (chopped)
• Soy sauce: 2 tablespoons
• Vegetable oil: 3 tablespoons

How to prepare

• Boil the noodles in a pot of boiling water over a medium heat, then drain the water.

• Heat the vegetable oil and fry the onions in it until they wilt, then add the red and yellow bell peppers and green onions in a wide skillet over a medium heat and stir for about a minute.

• Add indomie, indomie spices and soy sauce, and stir until combined.

• Pour indomie with soy and vegetables in a serving dish and serve hot.

liquid chocolate sauce

 

Ingredients

• Milk: a cup (liquid)
• Sugar: half a cup
• Cocoa powder: 1/3 cup (sifted)
• Chocolate: half a cup (plain)
• Vanilla: a teaspoon

How to prepare

• In a small saucepan over the heat, pour the milk, add the sugar and vanilla, and stir well until the sugar dissolves.

• Add the sifted cocoa over the milk and stir well to make sure the cocoa is dissolved in the milk.

• Add the amount of dark chocolate and continue to stir until the milk chocolate is completely melted.

• Remove the pot from the heat as soon as the milk mixture begins to boil.

• Pour the liquid chocolate sauce into a container suitable for use.

date porridge

 

Ingredients

• Dates: half a kilo
• Water: 3 cups
• Flour: a cup
• Butter: half a cup
• Salt, to taste
• Pepper: half a teaspoon
• Cinnamon: a teaspoon

How to prepare

• Blend the dates, water and cinnamon in a blender until completely ground.

• Put the mixture in a pot over medium heat, add the butter to it, and stir constantly.

• Gradually add flour, taking care to stir constantly.

• Keep stirring until the consistency becomes thick, then add salt and pepper.

• Leave the mixture on a low heat until fully cooked.

• Pour the dates into small plates and decorate with small dates or nuts.

Oreo dessert with Nutella

 

Ingredients

• Oreo biscuits: 2 packages
• Milk: half a cup
• whipping cream: a cup (whipped for desserts)
• Nutella chocolate: 1/4 cup

How to prepare

• Drink Oreo biscuits with milk and put them in dessert cups.

• Spread a layer of whipped cream over the milk-impregnated Oreo.

• Spread a sprinkle of Nutella over the cream.

• Repeat the ball until you make 3 layers so that the last layer is on top of the cream.

• Distribute the grated chocolate on top and a piece of Oreo and sprinkle Nutella over the glasses and put it in the fridge until serving.

fish taco

 

Ingredients

• Fish fillet: 650 gr
• Lemon juice: 3 tablespoons
• Red onion: half a grain (chopped)
• Red pepper: 1 piece (thinly sliced)
• - Pineapple: a quarter of a grain (cut into small pieces)
• Coriander: three quarters of a cup (fresh)
• Tortilla bread: 8 loaves

How to prepare

• In a medium bowl, combine lemon juice, onion, capsicum, pineapple and 1/4 teaspoon each salt and pepper.

• Heat a grill over medium-high heat, sprinkle the fish fillets with 1/4 teaspoon each of salt and pepper, and grill until lightly charred, 2-4 minutes per side, depending on the type of fish chosen.

• Mix the coriander with the pineapple mixture.

• Arrange the fish in the tortillas and pour the taco sauce over them.

• His feet are hot.

Pasta with shrimp for diet

 

Ingredients

• Shrimp: half a kilo (peeled/washed)
• Macaroni: 400 grams (boiled / drained)
• Broccoli: a cup (florets)
• Olive oil: a tablespoon
• Salt, to taste
• Cumin: a teaspoon
• Black pepper to taste
• Green onions: 1 piece (sliced)
• Parsley: a cup (chopped)
• Lemon juice: 2 tablespoons

How to prepare

• Heat the oven at 200 degrees Celsius.

• Season the shrimp with salt, lemon and cumin, and place it in the oven tray.

• Insert the shrimp and leave it until it is cooked and get rid of all the liquid.

• In a serving dish, mix the pasta with parsley, green onions and olive oil, with a pinch of salt.

• Add grilled shrimp to pasta and flip them.

• Her feet are hot.

Stuffed eggplant and zucchini

 

Ingredients

• Eggplant: 1 kilo (without pulp / white)
• Zucchini: 1 kilo (without pulp)
• Tomatoes: 7 pcs (large / chopped)
• Onion: 1 piece (large size / chopped)
• Hot pepper: 1 piece (chopped)
• Parsley: a bunch (chopped)
• Green coriander: 1 bunch (chopped)
• Dill: half a bunch (chopped)
• Mint: 2 tablespoons (chopped)
• Rice: two and a half cups (washed and drained)
• Salt, to taste
• Black pepper to taste
• Cumin: a teaspoon
• Garlic powder: a quarter of a teaspoon
• Coffee: a quarter of a teaspoon (plain)
• Chicken broth: 2 cups
• Vegetable oil: 2 tablespoons

How to prepare

• In a saucepan with olive oil, saute the onions until they wilt and turn transparent.

• Add tomatoes to onions with stirring, then flavor the mixture with salt, pepper, garlic powder, cumin, mint and coffee.

• Leave the tomato sauce on the fire until it becomes thick.

• In a medium bowl, mix the rice with parsley, coriander and dill, and stir the ingredients well.

• Add the sauce to the rice, stirring until the ingredients are combined.

• Stuff the eggplant and zucchini with rice, making sure to leave a space of 2 cm between the rice and the top of the eggplant and zucchini.

• Arrange the eggplant in a wide bowl vertically, then the zucchini horizontally over the eggplant, and they can be arranged in two separate bowls.

• Pour chicken broth to cover three quarters of the eggplant.

• Raise the pot over the fire and leave until boiling, the fire has been calmed down and the pot is closed tightly, and the stuffing is left on the fire until the vegetables and rice are cooked from the inside.

• Arrange the eggplant and zucchini in a large serving dish and garnish with parsley.

evaporated milk syrup

 

Ingredients

• Milk: 3 cans (evaporated)
• Sugar: a cup

How to prepare

• Mix sugar and milk in a saucepan over medium heat, until combined.

• Leave the mixture to boil, stirring occasionally.

• Pour the milk syrup into a bowl and set aside to cool to room temperature before using it.

Spicy Grilled Salad

 

Ingredients

• Cumin: half a teaspoon
• Black pepper: half a teaspoon
• Salt: a teaspoon
• Vinegar: 1 teaspoon (black)
• Hot pepper: 1/4 cup (chopped)
• Parsley: 1/4 cup (chopped)
• Garlic: cloves
• Olive oil: 3 tablespoons
• Paprika: 1 teaspoon (hot)
• Tomato sauce: a tablespoon
• Onion: 1 piece (medium size / chopped)
• Red bell pepper: 1 piece (chopped)
• Tomato: 2 tablets (chopped into small pieces)

How to prepare

• Put the tomatoes, onions, bell peppers and garlic in an oven tray and season them with a little olive oil and put them in a hot oven at 180 degrees for about half an hour and after they acquire the color of barbecue remove them from the oven and let them rest for two minutes.

• Put the grilled vegetables with the rest of the ingredients and blend them with a blender until they are thick and coarse.

• Serve it on your trip and you can keep the rest.

Easy poppy ornaments

 

Ingredients

• Vermicelli: 400 grams (Pakistani)
• Cream: 2 cups
• Condensed milk: half a cup
• Whipping cream: coated (powder)
• Biscuits: 20 pieces (salty)
• Custard: a tablespoon
• Crème Caramel: Encapsulated
• Milk: a cup
• Butter: 2 tablespoons
• Cream cheese: a cup

                 

How to prepare

• Toast the vermicelli, after breaking it up a little, in two tablespoons of butter until it turns golden.

• Mix the cream, cream cheese, condensed milk, whipping cream, cream caramel and custard in the electric mixer, until the ingredients are well mixed and the mixture becomes creamy.

• Put a little of the creamy mixture in a glass bowl and spread it, then dip the salty biscuits in milk and arrange it over the creamy mixture, then put a little of the mixture and spread the biscuits over it.

• Add half the amount of vermicelli and top with a creamy mixture, then biscuits, then the mixture, then vermicelli, keeping a little of it aside for decoration.

• Cover the dessert with plastic paper and leave it in the fridge for the whole night, then take it out and spread the noodles that we previously saved on the face.

• His feet are cold.

Sweet pancake

 

Ingredients

• Flour: a cup
• Sugar: 2 tablespoons
• Baking powder: 2 teaspoons
• Salt: a teaspoon
• Eggs: 1 piece (scrambled)
• Milk: a cup
• Vegetable oil: 2 tablespoons

How to prepare

• Mix flour, sugar, baking powder and salt in a large bowl.

• Make a well in the center of the mixture, then add the milk, eggs and oil.

• Mix the ingredients well using an electric mixer to get a liquid dough.

• Heat a wide frying pan on the stove, then pour a quarter cup of the dough into the pan.

• Flip pancakes until golden on both sides.

• Repeat the process until the amount of dough is finished.

Chocolate Donut Sauce

 

Ingredients

• Chocolate chips: three quarters of a cup
• Whipping cream: a quarter cup

How to prepare

•   In a heatproof bowl, place the chocolate chips with the cream.

• Put the bowl in the microwave for a minute, then mix.

• Repeat until the chocolate is completely melted.

• Cover the bowl and put it in the fridge for an hour.

keto caesar salad

 

Ingredients

• Worcestershire sauce: a teaspoon
• Garlic: cloves (crushed)
• Mustard: a teaspoon
• Cream: 100 ml
• Lemon juice: 2 tablespoons
• Parmesan cheese: 4 tablespoons (grated)
• Olive oil: 2 tablespoons
• Vegetable oil: a tablespoon
• Sweet pepper: a quarter of a teaspoon
• Salt: a quarter of a teaspoon
• - Lettuce: a head (cut into medium-sized slices)
• - Brown toast: 4 pieces (cut into small squares)
• Green onions: 2 sticks (finely chopped)

How to prepare

• Put the lettuce in the serving dish, then put the toast and green onions on the face of the dish.

• Combine Worcestershire sauce, garlic, mustard, cream, lemon juice, oil and Parmesan cheese.

• Pour the mixture over the salad and serve.

Hot chocolate balls method

 

Ingredients

Hot chocolate spices:

• Cinnamon: 1 teaspoon (ground)
• Nutmeg: 1/4 teaspoon (ground)
• Cayenne pepper: half a teaspoon (crushed)
• Chocolate: ½ cup (dark and cut into small pieces)
• Cream: ½ cup (heavy)
• Salt: a pinch
• Cocoa powder: 3 tablespoons (raw)

How to prepare

• Mix all the spices in a bowl together to prepare the mixture of ingredients, stirring until well combined and set aside.

• Finely chop the chocolate and set it aside in a small bowl.

• Put the heavy cream in a small saucepan over a medium heat and let it boil for a minute.

• Pour the cream mixture over the chocolate and leave for 30 seconds, then add the mixture and salt, and stir until the chocolate melts and becomes smooth.

• Cover and refrigerate overnight or for at least four hours.

• Scoop out 1 tablespoon of the chocolate filling once it is firm and roll it into a ball. Place on a cookie tray and continue until all the balls are rolled.

• Put the cocoa powder in a small bowl and roll each ball in cocoa to give it a matte layer.

• Put the bowl in the oven at 180 ° C for an hour and a half, until it is well baked.

• Let cool, sprinkle with powdered sugar and cinnamon to taste, and serve.

Banana and peanut butter pancake

 

Ingredients

•    - Flour: a cup and a half 
•  - Baking powder: 2 tablespoons 
• - Sugar: a tablespoon 
•  - Salt: half a teaspoon 
• - Milk: a cup and a quarter 
• - Banana: 1 piece (mashed) 
• - Peanut butter: a third of a cup 
• - Eggs: 1 piece 
• - Canola oil: a tablespoon 
• - Vanilla: a teaspoon 

How to prepare

•  Mix the flour, baking powder, sugar and salt in a bowl.
•  Mix the milk, banana, eggs, peanut butter, oil and vanilla

•  well.

  Add the mixture over the flour mixture and beat until the ingredients are       

•  homogeneous.

•  Heat a non-stick frying pan over a medium heat.

 Pour about a quarter cup of the pancake mixture and leave it for 5 minutes        

•  until browned, then flip it on the other side to brown.

•  Serve hot with peanut butter and banana.