Monzoors Kitchen- A Food Blog With Perfect Recipes

  Ingredients :   2 Tbsp tomato sauce 2 Tbsp honey or brown sugar 2 Tbsp soy sauce 2 Tbsp plum jam 1 Tbsp dry mustard 2 tsp Worchestershire sauce 8 lamb cutlets, trimmed 1 Tbsp toasted sesame seeds wedges of fresh pineapple and sprigs of herbs for garnishg Cooking Preparation of the Recipe: Combine the tomato sauce, honey soy sauce, jam, mustard and Worchestershire sauce in a bowl. Arrange the lamb cutlets in a large, shallow casserole dish and top with a tablespoon of the mixture. Microwave on HIGH for 5 minutes, then turn each cutlet over, spoon on more sauce and cook for another 3 minutes on HIGH. If cutlets are a little thick, allow an extra 30 seconds to 1 minute. Transfer to a serving plate. Cover and allow to stand for 2 minutes. Reheat sauce and spoon over cutlets, sprinkle with sesame seeds. Serve with pineapple wedges and garnish with fresh herbs.

  Ingredients: - 1 tube (11.3 ounces) refrigerated dinner rolls - 1 can (8 ounces) pizza sauce - 1/4 cup finely chopped onion - 1/3 cup finely chopped green pepper - 2 ounces sliced turkey pepperoni, chopped - 1 cup (4 ounces) shredded part-skim mozzarella cheese Cooking Preparation of the Recipe: 1. Separate dough into eight rolls; cut each into quarters. 2. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray. 3. Spoon pizza sauce into each cup. Sprinkle with onion, green pepper, pepperoni and cheese. 4. Bake at 375° for 15-18 minutes or until crusts are browned and cheese is melted. Makes: 32 appetizers. Nutrition Facts: 1 pizza cup equals 44 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 134 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1/2 starch.

  Ingredients: 300g jasmine rice 100g caster sugar 200ml canned coconut milk 400ml water 1 ripe mango, peeled and finely chopped 2 tbsp mint leaves, chopped 1 lime, cut into wedges Cooking Preparation of the Recipe: Combine rice, caster sugar, coconut milk and water in a heavy-bottomed saucepan and bring to the boil, stirring constantly to prevent the rice sticking. Simmer very gently, uncovered, on the lowest possible heat for 20 minutes, stirring occasionally. If the rice has absorbed most of the liquid but is not yet cooked, cover the pan tightly and set aside for another 10 minutes until the rice is tender. Lightly rinse out a 20cm x 15cm shallow tin or pie dish. Tip in the rice (leaving any browned rice on the bottom of the saucepan) and spread out evenly to a depth of two centimetres. Smooth the top and leave to cool. When ready to serve, turn out rice and cut into rounds with a cookie cutter. Toss mango with mint and arrange on top of each round. Serve with lime wedges for s...

  Ingredients 4 boneless, skinless chicken breasts 3 cups (700 ml) of broccoli 1 package of shredded cheese (2 cups), any style of cheese will work 1 package of shredded chedder cheese (2 cups) 2 bags of rice (boil in a bag rice) 1 8 oz (224 grm). or larger of salsa one package of flour tortillas,burrito size Cooking Preparation of the Recipe: Preparation Preheat oven to 350 degrees Cut chicken into small pieces and cook in pan till done. Boil rice while chicken is cooking. Cook broccoli; chop. Add together chicken, rice, broccoli, and 1 package of shredded cheese in large bowl; mix well. Lay out tortillas and put good size amount of mixture in; wrap up and place in a 9 inch x 13 inch pan. Pour salsa on top of wraps and sprinkle 1 package of shredded cheddar cheese on top of salsa. Bake in oven until cheese is melted. Remove from oven and serve. Comments Try this recipe with leftover turkey!

  Ingredients: 3/4 lb. ground beef 3/4 cup CATTLEMEN'S® Award Winning Classic Barbecue Sauce 1 (14 oz.) pre-baked pizza crust shell 12 pickle chips, drained 1 1/2 cups shredded Cheddar cheese 2 to 4 tbsp. FRENCH'S® Classic Yellow® Mustard Cooking Preparation of the Recipe: How to make Cheeseburger Pizza HEAT oven to 450°F. Cook ground beef in skillet until browned; drain. Stir in barbecue sauce. PLACE pizza shell onto large baking sheet. Top with cooked beef mixture, pickle chips and cheese.

  Ingredients: 4 tablespoons unsalted butter, divided 1 small onion, minced Salt and pepper, to taste 2 tablespoons all-purpose flour 1 cup whole milk 1/2 teaspoon nutmeg, freshly grated Pinch of cayenne 1 cup Wisconsin Aged Gouda cheese, grated 1 medium sweet onion, thinly sliced 8 ounces sliced mushrooms 5 ounces baby spinach leaves 12 eggs 12 slices whole grain bread, toasted Cooking Preparation of the Recipe: Mornay Sauce Melt 2 tablespoons of the butter in medium saucepan. Add diced onion, salt and pepper. Sweat the onions on medium-low heat for about 5 minutes or until they are translucent. Add flour and stir to form a paste. Bring to a boil; boil 1 minute. Slowly whisk in milk. Stir in nutmeg and cayenne; bring to a boil. Reduce heat to low; stir in cheese until melted. Remove from heat; set sauce aside to cool. Vegetables Melt remaining 2 tablespoons butter in large sauté pan. Add sliced sweet onion; cook over medium-high heat about 5 minutes or until browned. Stir in salt ...

  Ingredients : 2 dressed squirrels (2 - 2 1/2 lbs.) 2 1/2 cups water 1 1/2 tsp. salt 2 tbsp. butter Dash of black pepper Rolled dumplings Parsley Cooking Preparation of the Recipe: This is an excellent way to cook old squirrels which are too tough for frying. Wipe thoroughly with a damp cloth and remove all hair. Remove any shot and scent glands. Wash well inside and out with warm water. Cut into serving pieces. Put squirrel into a kettle; add water and salt; heat to boiling. Reduce heat; cover tightly and simmer until very tender (2-3 hours depending on age of animal). The meat should be almost ready to fall from the bones. Add pepper and butter. Increase the heat until liquid boils. Lay the rolled dumplings over the top of squirrel; cover tightly and cook for 12-15 minutes. Do not lift cover during cooking. Place squirrel in a hot plate and arrange dumplings around the edge. Cooking the dumplings in the liquid should thicken the gravy to just the right consistency. Pour gravy ov...

  Ingredients: 1 3/4 lb Potatoes (see below) 3 oz Butter, lard or bacon fat 1 1/2 tb Water or milk Cooking Preparation of the Recipe: This is a favorite dish of German-speaking Switzerland. Besides being served as a side dish with meat or fish, it is sometimes eaten on its own, for lunch or even breakfast, with milky coffee. The potatoes should be boiled in their jackets the day before. These should be waxy potatoes of the potato-salad kind. The next day, peel them and grate them on the coarsest blade of the grater. Heat a large heavy frying pan, and let the fat get hot: then put in the potatoes, sprinkle with salt, and fry, turning them constantly. When they have soaked up the butter or whatever, add more. Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning, and l...

Main Ingredients: 1 tb Butter or margerine 1 tb Olive oil 1 sm Onion, finely chopped 1 Clove garlic, finely minced 1 c Uncooked rice (I used basmati) 1/4 ts Salt 1/4 ts Dried oregano, crushed 1/4 ts Ground cumin 1/4 ts Ground tumeric 1 cn 14 1/2 oz chicken broth, or 1 3/4 chicken stock 1 sm Avocado Cooking Preparation of the Recipe: Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque. Add salt, oregano, cumin, tumeric, and chicken broth. Bring to a boil. cover; reduce heat and simmer 20-25 minutes or until rice is tender and all liquid is absorbed. Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat

  Preparation Time 10 min Slow Cooker Time LOW 8 hr Ingredients 1 / 2  cup apricot preserves 16 ounces bottle of Russian salad dressing 1  1 / 2  pound boneless, skinless chicken thighs 1 / 2  onion, chopped 1 / 2  cup mushrooms, sliced 1 / 2  teaspoon garlic powder salt and pepper Instructions In the bottom of your slow cooker, layer onions and mushrooms.  Place chicken on top. Sprinkle with garlic powder, salt, and pepper.  Pour entire bottle of salad dressing over the top, and dollop with preserves.   Cover and cook on low for 8 hours. Serve with rice.

Preparation Time 20 minutes  Serves 4 Difficulty Moderate9   Main Ingredients: Serves/Makes:4 Cajuns or 12 Regular Folks! Ingredients Large pot (6 quart) 1 cup (225 ml) extra light olive oil 1 cup (225 ml) white onions, chopped 1 tbsp (15 ml) minced garlic (from jar) or 2 cloves, finely chopped 1 bunch (5 or 6 stalks) scallions, chopped (aka: green onions) 1 cup (225 ml) fresh parsley, chopped (or 1/4 cup (60 ml) dried) 1 cup (225 ml) green bell pepper, chopped 2 tsp (10 ml) cayenne pepper 2 tsp (10 ml) salt 4 lbs (1.8 kg). chicken breast, cut into bite size pieces 2 lbs (.9 kg). smoked beef sausage, cut into bite size pieces 3 cups (700 ml) uncooked long grain rice 5 cups (1175 ml) chicken broth Cooking Preparation of the Recipe: Preparation Chicken broth: (1) 15 oz (420 grm). can = 2 cups (475 ml) chicken broth or use 2 Bouillon cubes to 2 cups (475 ml) of water. Make broth in a smaller pot and bring to a boil. Remove from heat and set aside. 2 cups (475 ml) of Chicken Broth...

  Ingredients: Chicken. See below instructions Cooking Preparation of the Recipe: The Kentucky Fried Chicken Marinate: Before you cook the chicken it has to be marinated. The original way that the Colonel used to produce his chicken was to marinate it. The following Marinate recipe is still used today at KFC for the Crispy Strips which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken. 2 tablespoons Potassium 2 tablespoons Kosher Salt 4 tablespoons MSG 1/8 teaspoon Garlic Powder 1/3 cup Bottled Chicken Concentrate 5 cups water Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration. _______________________________________________________ The Original Recipe is not packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eg...

  Preparation Time: 20 Min Serves: 8 Difficulty: Easy Cost: Main Ingredients : Dressing 1 1/4 cups V-8 juice 1 1/2 tablespoons olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons chili powder 3/4 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup grated Parmesan cheese 1/2 cup cooked yellow corn kernels 1/3 cup chopped cilantro 1/4 cup chopped green onion 2 tablespoons diced red bell pepper 2 tablespoons diced green bell pepper 1 chicken breast fillet, cooked and diced Cooking Preparation of the Recipe: 1. Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle. 2. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you're ready to use it. 3. When pasta is done, pour it into a large bowl. Add the dressing, then toss. ...

  Main Ingredients: 8 oz Dried rice noodles 3 ea Cloves garlic, minced 1/2 lb Shrimp deveined, diced 2 c Bean sprouts 1 x -----------sauce------------ 3 tb Chinese fish sauce 2 ts Soy sauce 1 ts Granulated sugar 3 ea Green onions, thinly sliced 1/4 c Vegetalbe oil 1/2 lb Chicken breast diced 2 ea Eggs, beaten 1/3 c Unsalted peanuts, ground 1/3 c Ketchup 2 tb Lemon or lime juice 1 ts Chilli sauce or chilli paste 1 x ----------garnish----------- Cooking Preparation of the Recipe: Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coa...

  Ingredients: ? ½ cup warm water (about 110°) ? 1 envelope (2 ¼ tsp.) instant yeast ? 1 ¼ cups water, at room temperature ? 2 tbsp. extra-virgin olive oil ? 4 cups (22 oz.) bread flour ? 1 ½ tsp. salt ? olive oil or non-stick cooking spray for greasing the bowl Cooking Preparation of the Recipe: 1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine. 2. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 ho...