Monzoors Kitchen- A Food Blog With Perfect Recipes

  Ingredients: 2 tbsp Butter 1 lb Ground beef 1 cup Red wine 4 Peeled and chopped tomatoes 1 large Finely chopped onion 1 lb Tomato sauce 1 clove Chopped garlic Parsley chopped Salt Pepper Nutmeg Cooking Preparation of the Recipe: Heat the butter in a large frying pan and saute the ground beef and onion until slightly browned. Add remaining ingredients, cover and cook over a low-medium heat for 2-3 hours. Stir occasionally and season to taste, also remove any oils collecting on top of the sauce.

  Ingredients : 600ml low fat milk 2 tbs sugar 1 tsp vanilla sugar (zest of one orange, finely grated) 80g white short or medium grain rice fresh or frozen berries to serve Cooking Preparation of the Recipe: Place milk, sugar and vanilla sugar (and orange zest) in a saucepan and bring to boil. Stir in the rice, then reduce the heat to low and let simmer for 30 minutes or until the rice is fully cooked and the pudding has thickened. Remember to stir often and add a bit of water if the pudding is getting too thick. Serve warm or room temperature with fresh or frozen berries.

  Ingredients : Prawns, unshelled 6 nos. (Shrimp) For the Marinade Rice Vinegar 3 tbsps. Sugar 1 tsp. Ajinomoto A pinch Water 4 tbsps. Salt ¼ tsp. For the Filling Egg Yolks 4 nos. Salt Salt Sugar 1¼ tsp. Lemon Juice 2½ tsp. Cooking Preparation of the Recipe: 1..Keeping the shell intact pass a tooth pick through the flesh of the prawn so that it doesn't curl. 2.Boil these prawns in water for about 3-4 minnutes or till they change colour. 3.Drain the water and immediately pass the prawns through cold water. 4.Now remove the toothpicks and peel the shell off from the prawns, but leave the tail section of the shell. 5.Cut the prawn slightly and remove the vein from its back. 6.Make a deeper incersion on the prawn and spread the prawn making it look like a butterfly. 7.To prepare the marinade, mix the vinegar with water, salt, sugar, ajinomoto and mix it with the prawns, then marinate for 1 hour. 8.Beat the egg yolks lightly and remove about 21/2 tsps. of the egg yolks and keep aside. 9...

Main Ingredients : 1 package (15 ounces) refrigerated pie pastry 2 teaspoons all-purpose flour 1 egg white, lightly beaten 1/4 cup ground almonds 2 tablespoons sugar 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1/4 to 1/2 teaspoon almond extract 1/2 cup heavy whipping cream 1 jar (16 ounces) hot fudge ice cream topping 2 cans (21 ounces each) cherry pie filling Cooking Preparation of the Recipe: Let pastry stand at room temperature for 15-20 minutes. Unfold pastry and place each circle on an ungreased baking sheet. Sprinkle each with 1 teaspoon flour; turn over. Using a 9-in. paper heart pattern, cut out a heart from each circle. Prick pastries all over with a fork. ?Brush with egg white. Combine almonds and sugar; sprinkle over pastries. Bake at 450° for 7-9 minutes or until lightly browned. Carefully slide crusts onto wire racks to cool. In a large bowl, combine the cream cheese, confectioners' sugar and almond extract; beat until smooth. Add cream; ...

  Ingredients : English muffins Butter Cheddar cheese slices Scrambled, poached or fried eggs Ham deli slices Cooking Preparation of the Recipe: Toast English muffins. Spread with a little butter and top with scrambled eggs, a slice of cheese and ham. Variations: Add a slice of tomato. Replace ham with bacon.

 Ingredients: 1 pound cream cheese (at room temperature) 1/2 teaspoon vanilla extract 4 eggs 1/2 cup granulated sugar 2 tablespoons granulated sugar 1/4 cup molasses 4 tablespoons butter, softened 1 teaspoon ground ginger 1 teaspoon cinnamon 1/4 teaspoon fresh nutmeg, grated 1/8 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup light brown sugar 1 1/2 teaspoons baking soda 1 cup flour Cooking Preparation Of The Recipe: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. In a mixer bowl, beat the cream cheese on high speed until light and smooth, about 3 minutes. With the mixer on, beat in the vanilla extract. Add two of the eggs, 1 at a time, beating until thoroughly blended. Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes; set aside. In a medium saucepan, heat the molasses over low heat until bubbles begin to form around the sides. Remove from the heat and stir in the butter, 1 tablespoon at a time, until completely ...

  Ingredients : 4 c (1 lb) shredded aged Swiss Cheese 1/4 c All purpose flour 1 Clove garlic, halved 2 c Sauterne 1/2 ts Salt 1/2 ts Worcestershire sauce 1 ds Of ground nutmeg Cooking Preparation of the Recipe: Toss together cheese and flour. Rub inside of saucepan with garlic. Discard garlic. Add sauterne and heat until bubbles rise. Over low heat add the cheese, 1/2 cup at a time, stirring until cheese is melted after each addition. Add salt, Worcestershire sauce and nutmeg. Transfer to fondue pot and serve with cubes of French bread.

  Ingredients : 8 oz Mozzarella Cheese, grated 6 Eggs 1 1/2 c Milk and/or cream Salt and Pepper, to taste 1/4 md Onion, chopped 3/4 md Onion, from above, ringed 1 md Green pepper, ringed 1 Pizza crust Cooking Preparation of the Recipe: Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery. Pugliese bread dough works very well for a crust. Beat eggs lightly. Add cheese, onion and salt and pepper. Mix gently. Lightly brush olive oil over the pizza base. Pour mixture over the crust. Place rings of green pepper over the top. You can also include onion rings, mushrooms, or other favorite Pizza toppings. Color contrast helps here, as the mixture is rather plain looking. Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg mixture is set. I got the recipe from a TV show about how to make Pizzas, on PBS. People that won't eat Pizza or Eggs with e...

  Ingredients : 1 lb Potatoes, boiled and mashed 2 c Milk 1 c Butter 1 c Plus 2 tsps sugar 3/4 ts Cardamon seed 1 ts Salt 2 pk Dry yeast 1/2 c Warm water 8 1/2 c Flour, unsifted (about) 2 Eggs 2 ts Vanilla Cinnamon filling ................ 3/4 c Sugar 3/4 c Brown sugar 2 ts Cinnamon Nut Glaze ......... 3 c Powdered sugar 1/2 c Chopped nuts 1/4 ts Cinnamon 2 ts Butter 4 To 5 tsps water Cooking Preparation of the Recipe: Mix potatoes and milk until smooth. Add 1/2 cup butter, 1 cup sugar and salt. Heat to lukewarm (about 11 O deg). In a large bowl combine yeast, water and remaining 2 tsps sugar. Let stand until foaming (about 10 minutes). Add potato mix, 4 cups flour, eggs and vanilla. Beat until smooth. Gradually stir in additional 3 1/2 to 4 cups flour. Turn dough on heavily floured board and knead until smooth and elastic (15 minutes). Add more flour if needed. Let rise 1 1/2 hours. Punch down, kneed to remove bubbles. Divide. Melt remaining butter. Roll each portion of dough to a...

  Cooking Vessel Size Baking sheet Ingredients 1 loaf French bread 8 ripe Roma tomatoes, diced 4 ounces fresh Mozzarella cheese, diced Fresh basil leaves, chopped 1 / 4  cup balsamic vinegar 1 / 4  cup olive oil Salt and pepper Instructions Preheat the broiler. In a bowl, add tomatoes and cheese. Season with salt and pepper. Add vinegar and oil, stirring well to combine. Set aside while you prepare the bread. Slice bread into thin slices. Place on a baking sheet and lightly drizzle with olive oil. Broil for 1-2 minutes, just until the edges are lightly golden brown. Be careful not to burn! Before serving, stir chopped basil into the tomato mixture. Top each slice of toast with the mixture and serve.

  Ingredients :  2 pounds stewing beef 3 tablespoons vegetable oil, divided 2 tablespoons flour  3 teaspoons salt 1 teaspoon freshly ground black pepper  Pinch of cayenne 1 large onion, coarsely chopped  2 cups sliced fresh mushrooms  6 garlic cloves, crushed  2 tablespoons tomato paste, dissolved in 4 tablespoons water  2 bottles of Guinness 1/2 bag of baby carrots 4 potatoes cut into chunks 2 bay leaves Sprig of fresh thyme  Chopped parsley, for garnish Cooking Preparation of the Recipe: 1. Trim the meat of any fat or gristle, and cut into 2-inch cubes. Place in large bowl and toss beef with 1 tablespoon of vegetable oil. In a small bowl, combine flour, salt, pepper and cayenne. Sprinkle flour mixture onto meat and toss together. 2. In a large skillet over high heat, heat remaining 2 tablespoons vegetable oil. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato paste to the skillet, cover, and cook gently...