Monzoors Kitchen- A Food Blog With Perfect Recipes

  Ingredients: 5 lbs (2.3 kg). large shrimp (uncooked)with shells on 2 lbs (.9 kg). butter 4 tsp (20 ml). cayenne pepper 4 tsp (20 ml). black pepper 2 tbsp (30 ml). chopped rosemary leaves 1/2 cup (125 ml) worchestershire sauce 6 oz (168 grm). beer 5 large cloves garlic, minced 1 medium onion, minced 3 stalks celery, minced 4 tbsp (60 ml). chopped parsley 2 tsp (10 ml). lemon juice Cooking Preparation Of The Recipe; Remove shells and devein shrimp. Melt a stick of butter in a large skillet. Saute garlic, onions, celery,parsley, rosemary and seasoning blend for about three minutes. Add the rest of the butter, the beer, worchestershire, and lemon juice and stir. Dip shrimp in seasoned butter mixture. Bake shrimp in 350 degree (175 C.) oven until pink - about fifteen minutes. Serve in bowls and ladle lots of spicy butter sauce over shrimp. Accompany with crusty french bread to soak up the yummy sauce! Devine and delicious.

  PREP TIME 20 minutes COOK TIME 3 hours CHILL TIME 3 hours TOTAL TIME 6 hours   20 minutes Ingredients 3-4 pound beef roast (Eye of Round beef roast, chuck, etc) Rub 1 1/2 tablespoons coarse black pepper 1 teaspoon Kosher salt 1 tablespoon granulated garlic 2 teaspoons dry oregano 2 teaspoons dry basil 1 teaspoon crushed red pepper flakes OR OMIT THE ABOVE RUB AND USE 3 tablespoons Spiceology Italian Seasoning 1 teaspoon Spiceology Salt, Pepper, Garlic Gravy 8 cups beef broth Sammwiches 8 Italian rolls Giardiniera Instructions Preheat your pellet grill to 325°. If using a gas or charcoal grill, heat it to medium heat and make sure there's a large area of indirect heat for your roast. Rub the roasts with the rub ingredients, and place on a roasting rack that is inside a high-sided pan (it needs to fit 8 cups of liquid so test it out with water before-hand if you aren't sure.) Place the pan on the grill, and pour in the beef broth to the pan. If you have a temperature probe, pl...

  Ingredients 6 tablespoons mayonnaise 2 tablespoons Dijon mustard 2 medium cloves garlic, minced 1 teaspoon fresh rosemary, finely chopped 4 large croissants, halved lengthwise 1 / 4  cup oil-packed sun-dried tomatoes, drained and coarsely chopped 6 ounces Brie cheese, rind removed 6 ounces Swiss cheese, coarsely grated 4 (1-ounce) slices smoked turkey Instructions In a small bowl, mix together the mayonnaise, mustard, garlic, and rosemary. Add a little salt to taste.   Set aside for up to 30 minutes at room temperature or up to 1 day refrigerated. To assemble sandwich: Place the bottom half of each croissant on your work surface, cut side up. Spread 2 tablespoons of the aioli on each croissant half, followed by the sun-dried tomatoes.   Lay the Brie slices on top, followed by the Swiss cheese and turkey slices. Top with the remaining croissant halves, cut side down. For stovetop method: Heat a large nonstick skillet over medium-low heat for 2 minutes. Put the sandw...

  Ingredients: For the meat and marinate: 2  pounds of sirloin flat meat. Salt and pepper to taste 1 large lemon and its zest 3 garlic cloves crushed3 tbs. of finely diced parsley 6 tbs. of extra virgin olive oilAnd the star of the show: 4 tsp. of Ras el Hanout Ras el Hanout is a complex blend of spices used in Morocco. If you can’t find Ras el Hanout, you may substitute the following: 2 tsp. each of cumin, Spanish paprika, and black pepper ½ tsp. each of cinnamon and ginger ¼ tsp. each of turmeric and cayenne pepper Eqipment Necessary: An  outdoor grill  for cooking with an appropriate heat source, such as charcoal or gas. Apartment dwellers should use their oven broiler as an alternative. Measuring spoons, a bowl to hold and mix all the ingredients and a sharp knife for cutting. A set of flat stainless steel and wood skewers for smaller items, as large skewers tend to split items such as onions and mushrooms for example. A good chef’s knife, butcher block, and a ca...

 Serves- 4 Preparation Time - 20 minutes Cooking Time  - 40 minutes  Total Time - 60 minutes Ingredients 1 (10-ounce) can red enchilada sauce 1 pound ground beef 1 cup oats 2 eggs 1 packet taco seasoning 2 cups Cheddar cheese, grated cilantro, for garnish Coking Instructions: Preheat oven to 350 degrees. Grease a 9 x 13”-inch baking dish. Mix ¼ cup enchilada sauce, ground beef, oats, eggs, and taco seasoning. Form meatballs by hand and place in the baking dish. Pour remaining enchilada sauce over meatballs. Cover with foil and bake and bake for 30 minutes. Pour remaining enchilada sauce over meatballs. Cover with foil and bake and bake for 30 minutes.

  Serves 36 Preparation Time 20 min Chilling Time 1 hr Cooking Time 10 min Ingredients 1 egg 1 tablespoon water 1 / 2  of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 2 tablespoons sanding sugar 1 cup heavy cream 3 large sprigs fresh thyme leaves 1 / 2  cup prepared lemon curd 4 squares (1 ounce each) white chocolate, coarsely chopped Instructions Preheat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Brush with the egg mixture. Sprinkle with the sugar. Place the pastry squares onto 2 baking sheets. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks. Heat 1/3 cup heavy cream and the thyme sprigs in a 2-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 3 minutes. Remove the saucepan...

  Servings-12 Ingredients 1  1 / 4  pound lean ground beef 1 tablespoon steak sauce 1 teaspoon seasoned salt 1 / 4  teaspoon freshly ground black pepper 4 green onions, finely chopped (about 1/2 cup) All-purpose flour 1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets (2 sheets), thawed according to package directions 12 slices (1-inch square each) Havarti or Cheddar cheese, about 1/4-inch thick Instructions Thoroughly mix the beef, steak sauce, seasoned salt, black pepper and green onions in a medium bowl. Shape the beef mixture firmly into 12 (2-inch) patties. Cook the patties in a 12-inch skillet over medium-high heat for 10 minutes or until they're well browned on both sides. Remove the patties from the skillet and let them cool to room temperature. Heat the oven to 350°F. Lightly grease or line a baking sheet with parchment paper. Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry sheet into a 10-inch ...