Monzoors Kitchen- A Food Blog With Perfect Recipes

Cook Time- 10 minutes. Total Time - 10 minutes. Servings- 4 Calories- 220 Kcal. Ingredients: 1. 2 teaspoon sesame oil. 2. 1 lb ground beef. 3. 1 cup finely diced onion. 4. 1 teaspoon minced fresh garlic. 5. 1 teaspoon minced fresh ginger. 6. 3/4 cup thick teriyaki sauce. 7. Optional Garnish: Sliced green onion, toasted sesame seeds, crushed red pepper flakes. Instructions: 1. In a large skillet heat sesame oil over medium high heat for about 1 minute. 2. Add beef, onion, garlic and ginger to the skillet. Cook breaking up the meat as you stir, until the beef is no longer pink and the onion tender ( about 7 minutes ). Drain off excess grease. 3. Stir teriyaki sauce into the beef mixture. Bring to a low simmer and cook for an additional 3-5 minutes, just until the sauce rhickens slightly. 4. Serve over rice, in totillas or in lettuce wraps. Garnish with optional toppings. Notes:  1. Pick a brand of teriyaky sauce that has a thick, rich consistancy. Do not use other varieties that h...

Main Ingredients:   Southwest Guacamole Fresh Tomato Salsa 1 lb Chorizo Sausage, Bulk 1 cup Onion, Finely Chopped, 1 large.  1 medium Green Bell Pepper * 1 tablespoon Margarine Or Butter 12 large Eggs, Beaten 10 Flour Tortillas ** 6 oz Cheese, Shredded *** 2 tablespoon  Margarine Or Butter, Melte Cooking Preparation Of The Recipe: Bell pepper should be seeded and cut into strips. ** Tortillas should be 7 to 8 inches in diameter. *** Use a mixture of shredded Colby and Montery Jack Cheeses. Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve. Cook and stir the sausage, onion and the bell pepper strips in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes; drain and reserve. Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly. Pour eggs into skillet. As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so that the thin uncooked portion can flow to the...

  Ingredients:  For The Cake. * 3 cups all purpose flour. * 2 cups sugar * 1 teaspoon baking soda * 1/2 teaspoon salt. * 2 cups mashed ripe bananas ( about 3 large)  * 1 can drained, crushed pineapple. * 1 cup vegetable oil * 3 large eggs * 1 and 1/2 teaspoon vanilla or vanilla paste. 1 cup chopped pecans. For Frosting. * 16 ounce cream cheese at room temparature. * 2 sticks unsalted butter at room temparature. * 1 tablespoon vanilla or vanilla paste. * 4 cups powdered sugar * 1/2 cups chopped pecans plus whole pecans for garnish. Instructions: 1. Preheat oven to 350 degree F. 2. Prepare two 9 inch cake pans by greasing well and lining with circles of perchment paper, greashed on both sides. 3. Combine flour, sugar, baking soda, cinamon, salt and pecans together in a large bowl and stir well with a whisk. 4. In another bowl, combine bananas, oil, eggs, and vanilla and stir well until well mixed. In two batches, add dry ingredients to wet ingredients, stiring just until...

  Preparation Time: 5 minutes. CookTime- 25 minutes Soaking Time-8 hours. Total Time-  8 hours 30 minutes. Course: Curry, Dinner, Lunch, Main Course, Side Dish. Cuisine: Indian. Servings: 4 Calories: 275 Kcal INGREDIENTS    ¾   cup   dry chana or 1 can of chickpeas   (2 cups cooked chickpeas) 1   tablespoon   olive oil 2   onions 2   teaspoons   ginger-garlic paste 2   tomatoes 1   large   potato   (or 2 small) 1   teaspoon   chili powder 1   teaspoon   Kashmiri chili powder 1   teaspoon   coriander powder ½   teaspoon   cumin ½   teaspoon   pepper ¼   teaspoon   garam masala 1   teaspoon   salt 2   tablespoons   coriander leaves   chopped 1   tablespoon  lemon juice INSTRUCTIONS   1. Cook chickpeas Dry chickpeas:  Soak for 8 hours (or even overnight, if time permits). Drain the chickpeas and add 4 cup...

 Preparation Time - 15 minutes. Cook Time- 45 minutes. Servings-4 Ingredients:  1. 1 lb boneless chicken breast divided into 2 inch pieces. 2. 2 tablespoon oil. 3. 2 teaspoon chanadal ( lentils) 4. 1 medium onion ( chopped) 5. 15 oz of canned, diced tomstoes. 6. 2 whole dried red chili peppers. 7. 1/2 teaspoon each of coriander seeds, cumin seeds and turmeric. 8. 1/8 cup grated coconut. 9. 1 tablespoon minced ginger ( fresh) 10. 4 cloves minced garlic . 11. 1/4 teaspoon cayne pepper. 12. 1 cup warm water. 13. Salt to taste. 14. Cilantro as a garnish. Directions: 1. Heat 1 tablspoon of the oil and add chana dal,coriander and cumin seeds and dry chili peppers. Roast for 3 minutes on medium heat and then add coconut, garlic and ginger for an additional 1-2 minutes. 2. Remove from heat and grind the spices to a paste. 3. Heat remaining oil in a dutch ovenand saute onions until golden brown. 4. Add spice paste and saute for 2 minutes. 5. Add tomatoes, cayne pepper and turmeric, ...

  Preparation Time- 10 minutes. Cook Time - 40 minutes. Servings- 6. Ingredients: 1. DRY RUB. 2. 4 teaspoons dark brown sugar. 3. 1 teaspoon salt. 4. 1 teaspoon garlic salt. 5. 2 teaspoons pepper. 6. 1 and 1/2 teaspoons paprika. 7. 1/2 teaspoon cayne. 8. 12 drumsticks or 4 thighs and 4 drumsticks. 9. 1 rablespoon dijon mustard. 10. Peach glaze. 11. 1 cup peach preserves. 12. 4 teaspoons molasses or honey. 13. 1 tablespoon soy sauce. Equipments:  Meat Thermometer. Instructions: 1. Combine the dry rub ingredients. Lightly brush each drumstick with mustard and season with dry rub. Place over indirect heat of grill and cook for about 40 minutes until internal temparature reaches 170 degree. 2. For the glaze, in a blender or food processor combine ingredients and puree. Brush glaze over cooked drumsticks and place them back on the grill for about 8 minutes. Nutrition Facts:  Per serving Calories- 429 kcal Carbohydrates- 48 gm Protien- 27 gm Fat- 14 gm Saturated Fat- 4gm Cho...

Main Ingredients:  1/4 cup Chili powder  6 Garlic cloves, crushed  5 tablespoon Strained fresh lime juice  3 tablespoon Olive oil  1 tablespoon Cumin  2 1/2 lb Stewing beef cut into 1/2 in 28 oz  Italian plum tomatoes; Drained and crushed  2 cup Beef broth  12 oz Bottle dark beer  1 Large onion chopped  2 Jalapeno chilies, minced  10 oz Pkg. frozen corn, thawed  25 Pimento stuffed green olives  1/2 cup  Pimentos, drained chopped  Salt and pepper  20 Taco shells  12 oz Sharp cheddar cheese, shredd  1/2 Bunch romaine lettuce; chopp  4 Chopped seeded tomatoes Hot or mild salsa  1 cup Sour cream Cooking Preparation Of The Recipe: Mix chili powder, garlic, lime juice, 3 Tbs . olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef...

  Preparation Time -10 minutes  Serves- 6 Main ingredients: 2 x Whole Chicken Breasts,halved 6 c Water 1 x Small Onion, peeled amp;chopped 1 x Small Bay Leaf 2 x Sprigs Parsley 1/2 ts Thyme 1 ts Salt 1/8 ts Pepper 1 x Garlic clove, crushed 2 ts Ground Coriander 1 1/2 ts Chili Powder 1 tb Soy Sauce 1/2 lb Raw small,shelled shrimp * 2 c Sliced Mushrooms 6 x Scallions, with tops,sliced 3 c Hot Cooked Rice 1/3 c Chopped fresh coriander ** Cooking Preparation Of The Recipe: Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside. Put bones in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour. Strain broth into a saucepan. Combine garlic, coriander, chili powder, and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns pink,...

  Main Ingredients: 3 large onions 4 large carrots 3 potatos 1/4 white cabbage 1/4 cup oil 1 head garlic 1/2 Teaspoon ground ginger 1/2 Teaspoon turmeric 1/2 Teaspoon black pepper 1 Teaspoon salt 4 cups water Cooking Preparation Of The Recipe: Peel all vegetables , cut into small cubes. peel and mash the garlic. Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes. Add the ginger, turmeric, pepper and salt and mix well. Add the water , stir and cook over very low flame for 30-40 minutes. Serve hot.