Monzoors Kitchen- A Food Blog With Perfect Recipes

  Ingredients : 1 fresh salmon (about 5 lb/ 2 kg) parsleysalt and pepper1/2 cup butter1/2 cup dry cider1/2 pt/ 250 ml/ 1 cup double cream(serves eight to ten) Cooking Preparation of the Recipe: Clean and descale the salmon, cut off the head and tail and trim the fins. Stuff the parsley into the gullet. Butter some aluminium foil and form a loose envelope round the fish, sealing both ends but leaving the top open for the moment. Dot the rest of the butter over the salmon, season and pour over the cider and the cream Now seal the foil along the top, leaving only a small vent. Bake in the oven for l l/4 hours at gas mark 4, 350°F, I80°C. When ready, take from the oven, remove the skin and reduce the sauce by boiling, stirring all the time. Serve with boiled new potatoes and fresh garden peas.There is no doubt that this is an expensive dish, but it will feed eight to ten people and makes a fine party piece

  Ingredients : Potato Topping 2 pounds potatoes, peeled and thinly sliced Cheese Sauce basic white sauce cheddar cheese salt pepper 1 teaspoon dried parsley Meat Filling 1 1/4 pound extra lean ground beef 1/2 cup chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 cup chopped zucchini 2 teaspoons oregano 1/4 teaspoon pepper 3/4 cup Heinz Chili Sauce 1/4 cup Heinz Tomato Ketchup Cooking Preparation of the Recipe: For potato topping, cook potato slices in unsalted boiling water for 8 - 10 minutes or until cooked. Drain well. Add cheese sauce to potato slices. For meat filling, cook ground beef in non-stick frying pan over medium heat until cooked. Drain. Remove from pan. In same pan cook chopped vegetables. Return beef to frying pan. Add seasonings, chili sauce, and ketchup. Cook, covered, for 10 minutes. Spoon meat filling into 2 liter casserole dish. Top with potato/cheese mixture. Bake at 400 degrees for 15 minutes.

  Serves/Makes:1 9" Pie Ingredients 1 baked 9" pie shell 2 cups (475 ml) milk 3 eggs, separated 2/3 to 3/4 cup (175 ml) sugar heaping 3 tbsp (45 ml) all purpose flour dash of salt 1/2 stick real butter hand full of coconut Meringue: 3 egg whites level 6 tbsp (90 ml) sugar 1/4 to 1/2 tsp (2 ml). cream of tartar 1/2 tsp (2 ml). vanilla flavoring Cooking Preparation of the Recipe: Preparation Put milk in a 2 to 3 qt. heavy sauce pan, on to warm (not boil) over medium heat. Mix together the flour, sugar and salt. After milk is warm, add the flour mixture to it. Cook until it is almost thick. Slightly beat eggs yolks, and add to the egg yolks approximately 1/2 to 1 cup (225 ml) of the hot milk mixture Mix it up then add this back to the the sauce pan with the remaining hot milk mixture, and continue to cook until thick, take off the stove and add the butter and coconut, and stir together until butter melts. Let cool a little, then pour into the baked pie shell. Put Meringue on top...

  Ingredients 1 tbsp (15 ml) ghee or oil 2 pounds lamb, cubed 2 onions, chopped 2 cloves garlic, crushed 2 green chiles, chopped (size and type according to how hot you want the curry to be) 1 tbsp (15 ml) grated fresh ginger 1-1/2 tsp (7 ml) turmeric 1 tsp (5 ml) ground cumin 1 tbsp (15 ml) ground coriander 1/2 tsp (2 ml) or more chili powder (to taste for heat) 1 tsp (5 ml) salt 1 can crushed tomatoes 1 cup (225 ml) coconut milk Cooking Preparation of the Recipe: Heat the ghee or oil in a large pan and brown the meat in small batches, remove from pan and set aside. Add and cook the onion, stirring until just soft. Add the garlic, chili, ginger, turmeric, cumin, coriander and chili powder. Stir until just heated through. Return the meat to the pan and stir until well coated with the spices. Stir in the salt and tomatoes. Simmer, covered, for 1 to 1 1/2 hours, or until meat is tender. Stir in the coconut milk and simmer, uncovered, for another 5 minutes, or until the sauce has thic...

  Serves 8 Preparation Time 20 min Cooking Time 15 min Cooking Method Oven Cooking Vessel Size baking shee Ingredients Scones 2   cups   + 2 Tbsp all purpose flour 1/4   cup   white sugar 1   Tbsp   baking powder 1/2   tsp   salt 1   Tbsp   lemon zest 1/2   cup   unsalted butter   cubed and cold 1   egg 1/4   cup   heavy whipping cream   plus more for brushing 1/4   cup   sour cream 1   Tbsp   lemon juice 1/2   tsp   vanilla extract 3/4   cup   strawberries   finely chopped* Glaze 1 - 1 1/2   cup   powdered sugar 2-3   Tbsp   lemon juice 1   tsp   lemon zest   optional--it makes the glaze extra lemony! Instructions Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry c...

Ingredients:  1 lb Frozen bread dough -- : thawed 2 ts Vegetable oil 1 c Mozzarella cheese -- : shredded 1 cn (15 oz) Tomato sauce 1 tb Onion -- chopped 1 t Salt 1 t Dried oregano leaves 1/2 ts Garlic powder 2 c Cheddar cheese -- shredded 4 oz Pepperoni or salami -- : sliced : Green pepper strips : Ripe olives -- sliced Cooking preparation Of The Recipe: Heat oven to 325-degrees. Divide thawed dough in half. Roll and stretch each half into 10-12" circle on lightly-floured baking sheet. Turn up edges 1/2" and pinch or pleat. Brush circles with oil; sprinkle with mozzarella cheese. Mix tomato sauce, onion, salt, oregano and garlic powder; pour on circles. Top with cheddar cheese. Decorate with overlapping pepperoni slices around edge of pizzas, olive slices for eyes, and green pepper strips for eyebrows, noses and smiles. Bake until crust is brown, 20-25 minutes. (2 pizzas)

Preparation Time 20 minutes Serves 8 Main Ingredients: 1/2 lb Pork; Boneless, Cut Julienne 1 Onion; Small, Sliced 1 c Cabbage; Green Or Chinese * 2 tb Vegetable Oil 1/2 c Mushrooms; Sliced 1/4 c Sprouts; Bean Or Alfalfa 1/4 c Currants 1/4 c Almonds; Slivered 1 ts Cornstarch 2 tb Sherry; Dry 1 tb Soy Sauce 1/2 ts Ginger 12 Egg Roll Wrappers; Abt 6" Sq ;Oil For Deep Fat Frying GINGER APRICOT SAUCE: 1/4 c Apricots; Dried (Abt. 10) 1/4 c Sugar 1 ts Ginger 1/4 ts Salt 1 tb Lemon Juice Cooking Preparation of the Recipe: The following may be part of dipping vegatables, and the paragraph was misplaced. * Cabbage should be shredded. Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and c...

  Main Ingredients: 1 ts Simple syrup 4 Sprigs of fresh spearmint 2 oz White rum 2 ds Angostura Bitters Ice cubes Club Soda Cooking Preparation of the Recipe: In a tall chilled glass, combine the lime juice, simple syrup, and half of the mint leaves. Using the handle of a wooden spoon, mortar the ingredients together. Add the rum, bitters, and ice cubes. Top with the soda water and garnish with remaining mint leaves Yield: 1 drink Juice from one fresh lime

  Main Ingredients: 6 1/4 c Boiling water 2 Jello(red); 4 serving size 2 Jello(Orange); 4 serving 2 Jello(Lemon); 4 serving 2 Jello(Lime); 4 serving 2 Jello(Berry Blue); 4 serving 8 oz Cool whip Cooking Preparation of the Recipe: Stir 1 1/4 cups boiling water into each flavor of gelatin in separate bowls until completely dissolved (2 minutes). Pour each flavor into separate 8 or 9" square pans. Refrigerate 3 hours or until firm. Cut each pan into 1" cubes. Arrange rows of different color gelatin cubes to form a rainbow on a large flat tray or cookie sheet. Double stack cubes, if desired. Place 1/2 of the cool whip at each end of the rainbow to form clouds for dipping. Serve immediately or refrigerate until ready to serve

  Ingredients : Prawn-king size 8 nos. (Shrimp) Ajinomoto(optional) ¼ tsp. Cornflour 100 gms. White flour(maida) 50 gms. Egg whites 2 nos. Red wine or sherry 2 tsp. Baking powder ½ tsp. White pepper ¼ tsp. Oil 2 tsp. Oil for frying Salt and pepper to taste Water(approximately) ½ cup Cooking Preparation of the Recipe: 1.Clean, peel and devein the prawns keeping the tail intact. 2.In a bowl mix salt, black pepper and wine and marinate the prawns in this mixture for 20 minutes. 3.Take a bowl and add cornflour, white flour, eggwhites,ajinomoto, baking powder, white pepper, water and oil and whip till the mixture thickens and is smooth coating consistency. 4.Dip each prawn in this mixture and fry till golden brown. 5.Garnish with spring onions. 6.Serve hot with a sweet and sour sauce.

  Ingredients : 4 cups ( 1 L) vegetable oil for frying 1/3 cup ( 75 mL) granulated sugar 1 large mango, ripe but firm 1 large banana, ripe but firm 1/2 cup ( 125 mL) shredded sweetened coconut 2 tbsp ( 30 mL) each of granulated and brown sugar generous pinches of ground ginger 12 spring roll wrappers 1 egg white, lightly beaten dusting of icing sugar 1 cup ( 250 mL) mango purée (see below) dollop of coconut or ginger ice cream (optional) 2 kiwis, peeled and sliced (optional) Cooking Preparation of the Recipe: 1. Pour enough oil into a medium-size deep frying pan to reach at least 2 inches (5 cm) in depth, but no more than one-third up side of pan. Place 1/3 cup (75 mL) granulated sugar in a shallow dish. Line a baking sheet with paper towels. 2. For 2 different fillings, peel mango and slice fruit from pit. Slice flesh into matchstick-size pieces. Place in a medium-size bowl. Peel banana and slice into matchstick-size pieces. Place in a separate bowl. Add 1/4 cup (50 mL) coconut an...

  Main Ingredients: 1 (2 to 3 pound) whole chicken, cut into pieces 1/2 cup barbecue sauce 3 tablespoons plum jam 1 (1 ounce) package dry onion soup mix Cooking Preparation of the Recipe: 1.Preheat oven to 350 degrees F (175 degrees C). 2.In a medium bowl, combine the barbecue sauce, plum jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly. 3.Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear. Amount Per Serving Calories: 713 | Total Fat: 43g | Cholesterol: 213mg

    Ingredients : 8 ounces cream cheese 4 ounces sharp Cheddar cheese 2 ounces crumbled blue cheese 2 tablespoons grated onion 1 clove garlic, minced 4 dashes Worcestershire sauce 1 (2.25 ounce) can green olives 1/2 cup chopped pecans Cooking Preparation of the Recipe: In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks. Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator

  Ingredients : 250 grams shelled shrimps 3 egg yolks 250 ml (light) cream 250 ml dry white wine 1 fish bouillon cube 0.2-0.5 gram saffron Cooking Preparation of the Recipe: Proceed as follows: Purée half of the shelled shrimps in the food processor together with the egg yolks, saffron, (light) cream, dry white wine and a fish bouillon cube (intended for 0.5 liter of bouillon). Heat the mixture in a pan at low-moderate heat while constantly stirring until the mixture thickens. Pre-heat the other half of the shelled shrimps for 40 seconds in the microwave oven. Add the pre-heated shrimps to the soup. Serve immediately. If possible serve together with some black lumpfish roe on the side and white toasted bread. A variation is purée all the shrimps and serve the soup as a fish dish sauce.

  Ingredients : 4 small boneless chicken breasts 2 1/2 cups sliced mushrooms 1 tablespoon minced onion flakes 1/2 cup chopped red or green pepper 1 dash garlic powder 2 teaspoons honey 1/4 cup soy sauce. Cooking Preparation of the Recipe: 1. Preheat the oven to 350 degrees F. 2. Place the chicken breasts in a 9×13 baking dish. 3. Sprinkle the chicken with the onion flakes. 4. In a small bowl, combine the honey, soy sauce, and garlic powder; pour the mixture evenly over the chicken. 5. Cover and bake for about 30 minutes. 6. Spread the mushrooms and red or green peppers evenly over the chicken and continue to bake, covered, for about 20 more minutes (or until the mushrooms are tender). Nutritional information for one serving: Calories: 189 Calories from fat: 74 Total fat: 8.3g Cholesterol: 55mg Sodium: 1063mg Total carbs: 7.3g Fiber: 1g Protein: 21.7g Weight Watchers points: 4

  Ingredients : 260 grs. yesterday's bread 250 grs. brown or yellow sugar 100 grs. almonds 50 grs raisins 100 grs. candied fruit 1 tsp. cinnamon juice and skin of lemon and orange 125 grs. melted butter or margarine 1 small glass of rum 5 eggs 1 cup milk Cooking Preparation of the Recipe: Pour boiling water over the almonds to peal them off and cut into pieces, as well as the fruits and the bread. Pour boiling milk over these ingredients, add some more if the mixture is too dry. When cold, add the melted butter, eggs, and other ingredients, mixing well. Put in a 'banho-maria' pan and let it cook for 50 minutes.  Unmold after cooling. You may decorate with caramel or cream.

  pk (8 oz. ea) cream cheese 2 ea Med eggs 1 c Sugar, less 2 Tbsp. 1 ts Vanilla 2 tb Cornstarch 1 c Sour cream 1 ts Almond extract Crust: 2 c Graham cracker crumbs 1 ea Stick of butter, melted 2 tb Sugar (from above cup) For crust: Mix the 2 T sugar with crumbs. Add melted butter. Place in a 9" springform pan. (Mixture will go at least 1" up the sides.) Chill this crust in the freezer while you make the filling. Filling: Preheat oven to 450. Beat the cream cheese with sugar, eggs, vanilla and cornstarch. (A food processor works great for this.) Blend until very smooth. Add the sour cream and almond extract. Pour into the chilled crust. Bake 10 minutes. Reduce temperature to 200 and bake for 45 minutes more. Now turn off the oven completely and leave cheesecake in with the door slightly ajar for 2 or 3 more hours. Chill. This is the creamiest cheesecake we've ever had!!

  Ingredients : 3/4 cup ( up to 1 cup, 175 to 250 mL) granulated sugar 1/4 cup ( 50 mL) all-purpose flour 1/2 tsp ( 2 mL) grated lemon peel 1/2 tsp ( 2 ml) ground nutmeg salt 5 cups ( 1.25 L) fresh raspberries or blueberries, or 2 (300-g) pkgs frozen unsweetened berries (do not defrost) 1 Pastry for a 2-crust (9-inch/23-cm) pie 1 tsp ( 5 mL) lemon juice 1 tbsp ( 15 mL) butter Cooking Preparation of the Recipe: 1. Measure sugar, flour, peel, nutmeg and salt into a large mixing bowl. Stir with a fork until blended. Measure out berries, but do not add to sugar mixture. 2. Preheat oven to 450F (230C). Using a rolling pin, roll out half of pastry on a lightly floured surface so it is no more than 1/8 inch (0.25 cm) thick. Line a 9-inch (23-cm) pie plate. Do not prick bottom. Roll out top crust. 3. Just before baking, gently stir fresh or frozen berries into sugar mixture until coated. Turn into pastry-lined pie plate. Sprinkle with lemon juice and dot with little bits of butter. Cover w...