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Keep on Cooking MONTASER MASOUD CULINARY DIRECTOR . Hotels Tourism Catering Tranportation Hajj & Umrah. alhussam 00966562221195 http://montaser.familyoven.com/
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About Me:Montaser Masoud Adopting value for money principle. By knowing our forecast as well business nationalities mix to deliver the expected quality and quantity meets our guest expectation Explain kitchen chef yield concept and yield percentage. Calculate the cost of a recipe for kitchen menu.
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About Me:Montaser Masoud Adopting value for money principle. By knowing our forecast as well business nationalities mix to deliver the expected quality and quantity meets our guest expectation Explain kitchen chef yield concept and yield percentage. Calculate the cost of a recipe for kitchen menu.
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About Me:Montaser Masoud Adopting value for money principle. By knowing our forecast as well business nationalities mix to deliver the expected quality and quantity meets our guest expectation Explain kitchen chef yield concept and yield percentage. Calculate the cost of a recipe for kitchen menu.
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Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughl
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Homemade crispy calamari is quick, easy and definitely worth the effort. Dip into creamy garlicky mayonnaise.
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QUESADILLA -GRILLED FLOUR TORTILLA FILLED WITH ROASTED VEGETABLES* MELTED CHEESE. GREEN ONION AND CHILIES
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http://emiratesculinaryguild.net/competition.php?id=4
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http://emiratesculinaryguild.net/competition.php?id=4
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http://emiratesculinaryguild.net/competition.php?id=4
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Begin by opening the cans and mixing the clams with their sauce into a small bowl with the surimi crab legs, ketchup and lemon juice.
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Montaser Masoud Adopting value for money principle. By knowing our forecast as well business nationalities mix to deliver the expected quality and quantity meets our guest expectation Explain kitchen chef yield concept and yield percentage. Calculate the cost of a Recipe for kitchen Menu.Recipes
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THINLY SLICED ROAST BEEF WITH CARAMELIZED ONIONS MELTED SWISS CHEESE SERVED IN FRENCH BREAD
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BY EXECUTIVE CHEF MONTASER MASOUD
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Soy-Ginger Aioli: 2 egg yolks 1 teaspoon lemon juice 1 teaspoon rice wine vinegar 1 tablespoon soy sauce 1 teaspoon finely minced ginger 1/2 teaspoon finely minced garlic 1/2 teaspoon Japanese chile powder 1 cup vegetable oil 1/4 cup toasted sesame oil 1/2 teaspoon salt
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1 onion, chopped 2 teaspoons minced garlic 1 red bell pepper, chopped 1 cup fresh sliced mushrooms 1 tomato, seeded and chopped 2 carrots, chopped 2 pounds ground chicken 1 egg 1/2 cup fresh bread crumbs 1 tablespoon Old Bay ? Seasoning kosher salt to taste black pepper to taste Check All Add to Shopping List
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