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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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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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BEFF BURGER History and Legends of Hamburgers Tracing history back thousands of years, we learn that even the ancient Egyptians ate ground meat, and down through the ages we also find that ground meat has been shaped into patties and eaten all over the world under many different name. 1209-1121 - Genghis Khan (1167-1227), crowned the "emperor of all emperors," and his army of fierce Mongol horsemen, known as the "Golden Horde," conquered two thirds of the then known world. The Mongols were a fast-moving, cavalry-based army that rode small sturdy ponies. They stayed in their saddles for long period of time, sometimes days without ever dismounting. They had little opportunity to stop and build a fire for their meal. The entire village would follow behind the army on great wheeled carts they called "yurts," leading huge herds of sheep, goats, oxen, and horses. As the army needed food that could be carried on their mounts and eaten easily with one hand while they rode, ground me
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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.
( more )
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.
( more )
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
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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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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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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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