Monzoors Kitchen- A Food Blog With Perfect Recipes

  Ingredients    4   boneless, skinless chicken breasts (about 2.5 lbs.)   or substitute with 2.5 lbs. of chicken thighs 2   packets (0.7 ounces each) dry Italian dressing mix 1   (10.5 ounce)   can condensed cream of chicken soup, NOT diluted   (I used Campbell's Healthy Request) 1   (15 ounce)   can petite diced tomatoes, drained 1 ½   cups   marinara sauce 1   (8 ounce)   package cream cheese, cubed   (I used reduced fat, but regular is fine too) For serving: cooked spaghetti, grated Parmesan, chopped fresh parsley or basil Instructions 1.Spray inside of slow cooker with cooking spray. Place chicken in slow cooker and sprinkle with dry Italian dressing mix. 2.In a large bowl, combine condensed soup, diced tomatoes, and marinara. Pour sauce over chicken. 3.Cook on LOW for about 6-8 hours, or on HIGH for about 2-3 hours. 4.Remove chicken to a cutting board and cover loosely with foil to keep warm. 5. While ...

  Preparation Time-20 minutes  Serves-6 Ingredients: 3 1/2 lbs Chicken 2 lbs small potatoes Juice from 2 lemons 1 cup olive oil 1 tbsp mustard Thyme Salt amp; pepper Cooking Preparation Of The Recipe: "Rub" the chicken with the salt amp; pepper, lemon and mustard. Place it in a deep pan with the potatoes, thyme, lemon juice, olive oil, salt amp; pepper. Cover the potatoes with water. Bake in medium oven for ~1 1/2 hour.

  Course-Main Course Cuisine- Indian Preparation Time-15 minutes Cook Time- 30 minutes Total Time - 45 minutes Servings- 5 Servings Calories- 189 K cal Ingredients For the 1st Marination: ▢ 5   Chicken Drumsticks   smaller skinless ▢ Juice of one Lime ▢ ½   Teaspoon   Salt ▢ ½   Teaspoon   Turmeric Ground ▢ ½   Teaspoon   Red Chili Pepper   or Cayenne ▢ 1   Piece   Garlic Clove   chopped ▢ 3-4   Tablespoon   Butter 2nd Marination ▢ 3   Tablespoons   Tandoori Sauce   dollops To Garnish: ▢ Cilantro Fresh   aka fresh Coriander US  -  Metric Instructions First, make some cuts into the skinless chicken drumsticks. The cuts are needed so that the marination flavors penetrate the chicken up to the bone.   In a bowl combine the lime juice, salt, turmeric and chili powder to a smooth paste. Marinate the chicken drumsticks thoroughly with this first marination and let it stand f...

  Preparation Time 30 min Cooking Time 55 min Difficulty Level Easy Ingredients 2 pounds ground beef 1 large onion, chopped 3 garlic cloves, minced 2 (15-ounce) cans tomato sauce, divided 1 teaspoon dried thyme 1 / 4  teaspoon salt 1 / 4  teaspoon pepper 1 / 4  teaspoon cayenne pepper 2 cups cooked rice 4 bacon strips, fried until crisp and crumbled 1 medium head cabbage (approximately 2 pounds), shredded 1 cup shredded mozzarella cheese Instructions Preheat the oven to 350 degrees. In a large skillet, brown beef and onion over medium heat. Once beef has browned and is almost completely cooked, approximately 5 minutes, add the garlic and cook another minute or two. Stir in one can of tomato sauce and seasonings. Bring to a boil. Stir in rice and bacon and simmer for five minutes. Place 1/3 of the cabbage in a 9 X 13 inch baking dish. Top with half of the meat mixture. Repeat layers. Pour your second tomato sauce can on top. Cover with foil and bake for 45 minutes. Un...

Serves: 8 Preparation Time : 30 minutes. Chilling Time : 1 hour 20 minutes. Ingredients 1 quart black raspberry ice cream 1 quart French vanilla ice cream 1 quart watermelon sorbet 24 gingersnap cookies, finely crushed (about 2 cups) 1 can whipped topping, for garnish Instructions Place a 10-inch round springform cake pan in the freezer for 15 minutes. Let the ice cream and sorbet soften at room temperature or soften in the microwave at 20 second intervals. Using a spatula, spread the black raspberry ice cream evenly over the bottom of the chilled springform pan. Top with half of the cookie crumbs and freeze for 5 minutes. Repeat with the French vanilla ice cream and the remaining cookie crumbs. Evenly spread with the watermelon sorbet. Let the cake freeze for 1 hour or until the layers are set. To serve, wrap a hot, damp dishtowel around the outside of the cake pan. Loosen the side and remove it from the pan. With a smooth motion, invert the cake onto a plate. Remove the cake pan base...

  Ingredients: 1/4 cup butter 3 medium white onions,  sliced 3 14-ounce cans beef broth (Swanson is best)  1 teaspoon salt  1/4 teaspoon garlic powder 3 tablespoons Kraft grated parmesan cheese 6 to 12 slices French bread (baguette)  6 slices Swiss cheese  6 slices mozzarella cheese  6 tablespoons shredded parmesan cheese Cooking Preparation Of The Recipe: 1. Sauté onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.  2. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup. 3. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil.  4. Build each serving of soup by spooning about 1 cup of soup into an ove...