Hey friends, on special request of our hundreds of fans we are now finally uploading recipes in Urdu, hope you guys will enjoy, keep visiting and commenting what you want to see next, stay blessed thank you!
Hey friends, on special request of our hundreds of fans we are now finally uploading recipes in Urdu, hope you guys will enjoy, keep visiting and commenting what you want to see next, stay blessed thank you!
Hey friends, on special request of our hundreds of fans we are now finally uploading recipes in Urdu, hope you guys will enjoy, keep visiting and commenting what you want to see next, stay blessed thank you!
Hey friends,on special request of our hundreds of fans we are now finally uploading recipes in Urdu, hope you guys will enjoy, keep visiting and commenting what you want to see next, stay blessed thank you!
Hey friends, on special request of our hundreds of fans we are now finally uploading recipes in Urdu, hope you guys will enjoy, keep visiting and commenting what you want to see next, stay blessed thank you!
Hey friends, on special request of our hundreds of fans we are now finally uploading recipes in Urdu, hope you guys will enjoy, keep visiting and commenting what you want to see next, stay blessed thank you!
Hey friends, on special request of our hundreds of fans we are now finally uploading recipes in Urdu, hope you guys will enjoy, keep visiting and commenting what you want to see next, stay blessed thank you!
Hey friends, on special request of our hundreds of fans we are now finally uploading recipes in Urdu, hope you guys will enjoy, keep visiting and commenting what you want to see next, stay blessed thank you!
INGREDIENTS:
1/2 cup peppers, chopped
1/2 cup broccoli, chopped
1/4 cup water chestnuts, drained and chopped
1/4 cup onion, chopped
6 oz. cooked chicken breast, chopped
1 can cream of chicken soup
1 cup shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls
1/2 cup broccoli, chopped
1/4 cup water chestnuts, drained and chopped
1/4 cup onion, chopped
6 oz. cooked chicken breast, chopped
1 can cream of chicken soup
1 cup shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls
PREPARATION:
Preheat oven to 350ºF.
Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)
Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.
Ingredients:
- 1/2 cup water or fat free milk
- 1 banana
- Half cup oatmeal
- Half cup yogurt
- 1 scoop protein
- 1 tablespoon peanut butter
- Crushed ice
Preparation:
Add all ingredients into a blender and blend for 1 minute.
INGREDIENTS:
You will need the following ingredients:
2 cans Pillsbury Original Crescent Rolls
2 cups chicken chunks, cooked
2 cups cheddar cheese
2 cups broccoli, frozen, steamed and chopped
1/2 cup light mayonnaise
1 egg yolk
Fresh rosemary
2 cans Pillsbury Original Crescent Rolls
2 cups chicken chunks, cooked
2 cups cheddar cheese
2 cups broccoli, frozen, steamed and chopped
1/2 cup light mayonnaise
1 egg yolk
Fresh rosemary
PREPARATION:
Prepare and bake like this:
Preheat oven to 375 degrees F. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle. Press each of the seams to form a single layer of dough. In a large bowl, combine chicken, cheese, broccoli and mayonnaise. Spread mixture over the center of the croissant dough evenly to create a log.
Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top. Bake for 28 – 30 minutes until golden brown. Enjoy!
