Dareemahaas digaaggu waa sahlan tahay in la diyaariyo oo sameeyo cunto badan maalin kasta. Ku darso khudradda digaageysan iyo isku walaaqida qashinka la kariyey ama bariis iyo buskudk iyo buskudka diiran.
Waxa aad u Baahantahay
- 16 ounces isbinaajka la barafeeyey, la dhalaalay, lakulay oo la qallajiyey
- 4 xaleef hilib doofaar, la jarjaray
- 2 qaado oo sabdo ah
- 4 basasha cagaaran, qiyaastii 2 inji oo cagaaran, khafiif ah oo la jarjaray
- 1/2 qaado shaaha
- Dusha qoyan qoyan, dooran
- 1/8 shaaha basbaas
- 1/4 qaado shiilan oo caleenta qallalan
- 3 qaado oo bur ah oo dhan ah
- 2 1/2 ilaa 2 koob oo la jarjaray
- digaag la kariyey
- 1 koob
- maraq digaag
- 1 koob
- kareem culus ama kala bar iyo badh
- 3/4 koob oo jilicsan oo jilicsan dabiiciga ah, oo ku saabsan 3 wiqiyadood
Sida loo sameeyo
- Rooti 1 1/2 illaa 2-ta afar geesiyaal ah. Kuleylka kuleylka ilaa 350 °.
- Ku rusheeyso isbinaajka si fiican u dillaacsan ee hoose ee garaashka; iska dhig.
- In skillet ballaaran, shiil hilib doofaar la kariyey ilaa kaliya caqli. Iyada oo qaaddo qashin ah u wareejinta qaxwada xaashiyaha xaashiyaha.
- Ku dar subag yar si aad u dhalaalayso kuleylka dhexdhexaadka ah. Ku dar basasha, milix, budada tolka, basbaaska, iyo basil; ku kari ilaa 1 daqiiqo. Ku walaaq burka ilaa iyo si fiican loo dhexgeliyo. Ku dar maraq digaag iyo kareem, kareyso ilaa iyo si fiican isku dhafan. Walaaq digaag iyo kariyo, kareyso, ilaa ay adag yihiin iyo bubbly.
- Daji hilib doofaar ah oo ka baxsan isbinaajka, ka dibna ku shub isku dar ah digaaga kulul dhammaan.
- Daadi jiiska Parmesan.
- Dubo 20 illaa 30 daqiiqo, ama ilaa kulul iyo bubble, iyo jiiska waa mid si khafiif ah loo dhaqaa.
Waxaad sidoo kale u eg kartaa
- Digaaga iyo buskudka guriga
- Potluck Chicken iyo Macaroni Bake
- Digaag iyo Broccoli Casserole fudud
- Digaag Lasagna ah
Tilmaamaha Nafaqada (adeeg kasta) | |
---|---|
Calories | 795 |
Total Fat | 56 g |
Fatuurad la ruxay | 27 g |
Fat | 18 g |
Kolestarool | 208 mg |
Sodium | 1,170 mg |
Carbohydrateska | 25 g |
Fiber diirran | 5 g |
Protein | 49 g |