Monzoors Kitchen- A Food Blog With Perfect Recipes

  Serves 4 People Cooking Time 45 min Cooking Method Oven Cooking Vessel Size baking pan Ingredients ▢ 4   Idaho Potatoes   Scrubbed Clean and Sliced ~¼ Inch Thick ▢ 2   Tablespoons   Olive Oil ▢ ½   Teaspoon   Dried Rosemary   Crushed ▢ ½   Teaspoon   Dried Thyme   Crushed ▢ Salt and Pepper   To Taste ▢ 1   Cup   Sharp Cheddar Cheese   Finely Shredded ▢ 6   Slices   Bacon   Cooked Crisp and Finely Chopped ▢ 2   Green Onions   Minced ▢ Salsa and Sour Cream   If Desired Instructions Preheat oven to 450 degrees F. Scrub potatoes, and slice into around ¼ inch rounds. Soak in cold water for around 30 minutes. Pat dry with paper towels. In a  large bowl  combine potatoes, olive oil, rosemary, thyme, salt, and pepper. Stir until coated. Place potatoes in a single layer on a  cookie sheet . Bake for 20 minutes. Flip over. Bake for another 20 minutes. Place cooked potatoes i...

  Servings- 4 (about 1 1/2 cups each) Preparation Time- 15 min Cooking Time - 40 min Ingredients 2 slices bacon, diced 1 medium onion, sliced (about 1/2 cup) 1 can (10.75-ounces) Campbell's Condensed Cream of Chicken Soup 1 soup can water 1 / 2  teaspoon dried oregano leaves, crushed 3 medium potatoes, cut into 1-inch pieces (about 3 cups) 2 medium carrots, sliced (about 1 cup) 1 cup frozen cut green beans or fresh green beans 2 cans (4.5-ounces each) Swanson Premium White Chunk Chicken Breast in Water, drained 2 tablespoons chopped fresh parsley Instructions Cook the bacon in a 10-inch skillet over medium-high heat until crisp, stirring often. Remove the bacon from the skillet and drain on paper towels. Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup, water, oregano, potatoes and carrots and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes Stir the beans in the skillet. Cover and cook for 10 minutes or until th...

  Preparation Time- 15 minutes Cooking Time- 30 minutes Ingredients a nonaluminum pot that will hold a gallon of milk a measuring cup or bowl to dissolve the rennet a spoon a candy thermometer a large slotted spoon, or small sieve 1 / 2  rennet tablet 1 / 4  cup cool, chlorine-free water (most bottled waters are chlorine-free) 1 gallon milk (2%, 1%, or skim) 2 teaspoons citric acid Instructions Crush the rennet into the water and stir to dissolve. Pour milk into a nonreactive pot (no aluminum or cast iron). Place over medium heat.   Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88 degrees. Milk will begin to curdle.   At 88 degrees, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees.   Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).   With a slotted spoon or mesh strainer, scoop the curd into a large glass bo...