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FareShare Gazette Recipes -- September 2004 - R's
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* Exported from MasterCook *
Raita
Recipe By :Sundays at Moosewood Restaurant by The Moosewood Collective
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium tomato -- diced
1 small cucumber -- peeled and chopped
1 scallion -- finely chopped
1 teaspoon fresh mint -- finely chopped
1/4 teaspoon toasted cumin seeds
1 1/2 cups firm plain yogurt
Salt and pepper
Combine all ingredients. Chill for at least 30 minutes before serving.
S(Formatted by Chupa): "~"
Contributed to the FareShare Gazette by Chupababi; 1 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Ras Malai
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Ricotta cheese
2 quarts half and half
2 cups sugar
5 cardamom pods -- crushed
1 teaspoon vanilla
Rose wine -- optional
Saffron threads
4 tablespoons crushed pistachios
Mix 1 1/2 cups of sugar with the Ricotta cheese and bake it in a 400-degree
F. oven for about 1 hour and 15 minutes in a flat dish covered with
aluminum foil. The cheese should have firmed up. If not, bake a bit longer.
Don't let it get too brown.
Thicken the Half and Half by simmering over low heat for a long time.
This is best done in a microwave; if a microwave is not available, do it
over low heat and stir frequently. Thicken until the volume drops to
around half of the original volume.
Add the remaining 1/2 cup sugar, cardamom pods, saffron, vanilla and rose
water (and any other flavouring that you may want) to the Half and Half.
Heat for a few minutes.
After the cheese has been baked, (cooling it a bit will make it easier to
handle) cut it into 1-inch squares and add to the hot thickened half and
half. Refrigerate for several hours or overnight. It will continue to
thicken.
Crush the pistachios and garnish the ras malai before serving.
NOTES : If you think the cheese won't thicken (try using Sargento, it is
the driest of ricotta cheeses) try adding a small bit of flour (couple of
tablespoons) and 2 eggs along with the sugar. If your ricotta cheese is
wet, place in a cheesecloth and let drain.
Also added some edible gold as an additional garnish.
Contributed to the FareShare Gazette by Jennie; 4 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Ras Malai - Pakistani Dessert
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup powdered milk
1 egg
1 teaspoon oil
1/4 teaspoon baking powder
Syrup:
1 liter milk -- (about 1 quart)
6 tablespoon sugar
Seeds of 1 small illaichi
1 tablespoon chopped pista
1/2 teaspoon kevera essence
Mix together the ingredients into a dough and form into small oval,
slightly flattened balls. Meanwhile boil the milk with sugar and illaichi
seeds. When the milk starts to boil add the malai balls. When they start to
swell up lower the heat and cook for 10 minutes.
Just before removing from heat add kevera essence. Garnish with pista.
Chill and serve.
Source : "http://www.geocities.com/nice_pakland/ras_malai.htm"
S(Formatted by Chupa): "v"
Contributed to the FareShare Gazette by Chupababi in response to a request;
6 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Rasmalai
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces ricotta cheese
or an equivalent amount
freshly made Paneer
10 ounces powdered Confectioner's sugar
2 small packets Half and Half -- (2 quarts? H.)
1 teaspoon powdered cardamom
1/2 teaspoon rose water
2 teaspoons slivered almonds
2 teaspoons chopped pistachios
6 cups water
3 cups sugar
If you are using the Ricotta cheese, mix together the confectioner's
sugar and cheese. Spread on a baking dish and bake in a moderate oven for
about 1 1/2 hours till the cheese turns light brown and loses all moisture.
Take it out and let it cool. When cool, shape into small flat balls. If
you are using paneer, mix the paneer and sugar and shape it into flat
balls. Bring the water and sugar to a boil to yield sugar syrup. The syrup
should not be too thick.
Insert the balls one by one in the syrup and warm them up. They should
become spongy.
In the meantime, boil the half and half with the rose water. Set aside.
Add the cardamom and nuts to the half and half. Mix well. Add the cooked
balls to the half and half. Let it stay immersed for about 1 hour.
You can either chill it or serve it at room temperature.
Preparation : 15 minutes. Cooking: 25-30 minutes (excluding setting time and
baking time for the Ricotta)
Source : "http://www.geocities.com/NapaValley/3925/recipe_dessert_03.html"
S(Formatted by Chupa): "v"
Contributed to the FareShare Gazette by Chupababi in response to a request;
5 September 2004.
www.fareshare.net
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* Exported from MasterCook *
Rasmalai Indian Dessert Sweet Ricotta Squares with Nuts and Creamy Sauce
Recipe By : Indian Vegetarian Cooking at Your House; Humbad & Boger
Serving Size : 24 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces ricotta cheese -- (2 cups)
1/2 cup sugar -- (1/2 to 1 cup)
2 cups half and half
1/4 teaspoon cardamom powder -- (optional)
1/4 teaspoon saffron -- (optional)
1 teaspoon vanilla extract
1 cup slivered unsalted almonds
or unsalted pistachios -- unsalted walnuts
or a mixture of those nuts
In a bowl, mix together until very smooth: 16 ounces (2 cups) ricotta
cheese, 1/2 to 1 cup sugar.
Pour into an 8-inch square baking dish and place in a preheated 350 degree F.
oven for 20 minutes. Continue to bake another 10-20 minutes, checking the
mixture every 5 minutes until it separates form the sides of the pan.
Remove and cool.
Bring to a boil in a saucepan: 2 cups half and half, 1/4 teaspoon
cardamom powder (optional), 1/4 teaspoon saffron (optional).
Cut the baked ricotta into serving-sized squares and place in a deep
serving dish. Sprinkle with: 1 teaspoon vanilla extract. Pour the half and
half evenly over the squares and allow to soak.
Serve topped with: 1 cup slivered unsalted almonds (or unsalted
pistachios, unsalted walnuts, or a mixture of those nuts)
If you want to decrease the richness of this dessert, you can use regular
or 2% milk instead of half and half in the sauce. Your sauce will be
thinner but will still be tasty. You can also substitute non-fat ricotta;
the texture will be drier, but the dessert will still be flavorful.
Servings 2 dozen, Serving Size 2
Recipe By: Indian Vegetarian Cooking at Your House © 1995 Sunetra N.
Humbad and Amy Schafer Boger, M.D.
Contributed to the FareShare Gazette by Chupababi in response to a request;
6 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 76 Calories; 5g Fat (56.2% calories from
fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 24mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2
Other Carbohydrates.
* Exported from MasterCook *
Raspberry Cake Bars
Recipe By :Betty Crocker
Serving Size : 48 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated sugar
3/4 cup butter or margarine -- softened
1/3 cup buttermilk
4 eggs
2 1/2 cups Gold Medal all-purpose flour
1/4 teaspoon salt
2 cups frozen raspberries -- thawed and drained
2 teaspoons powdered sugar -- if desired
Crumb Topping:
1/2 cup Gold Medal all-purpose flour
1/2 cup sugar
1/4 cup firm butter or margarine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom -- if desired
Heat oven to 350F.
Grease bottom only of jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, with
shortening or spray with cooking spray.
Make Crumb Topping; set aside.
Beat granulated sugar and butter in large bowl with electric mixer on
medium speed until creamy. Beat in buttermilk and eggs on low speed until
smooth. Stir in flour and salt. Spread in pan. Sprinkle with raspberries
and topping. Bake 25 to 30 minutes or until toothpick inserted in center
comes out clean. Sprinkle with powdered sugar.
For bars, cut into 8 rows by 6 rows.
Crumb Topping:
Mix flour and sugar in medium bowl. Cut in butter, using pastry blender or
criss crossing 2 knives, until mixture is crumbly. Stir in cinnamon and
cardamom.
Makes 48 bars.
Source : "Gold Medal Cookies & Bars"
Contributed to the FareShare Gazette by Suzie; 6 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 72 Calories; 3g Fat (39.5% calories from
fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 47mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2
Other Carbohydrates.
* Exported from MasterCook *
Reuben Rolls Bake
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cabbage head
1/2 pound deli corned beef -- chopped
1 can sauerkraut -- drained
1/2 medium onion -- diced fine
1 medium bell pepper -- diced fine
1 teaspoon caraway seed
1/2 cup sour cream
1 can Cheddar cheese soup
1 can tomato soup
1/2 cup instant rice
Salt and pepper -- to taste
Separate large leaves from head of cabbage. Parboil just until tender and
drain in a large colander.
Stir-fry onion and pepper in 1 tablespoon olive oil. Remove from heat and
add sour cream, 1/2 can of cheddar cheese soup, caraway seeds and well
drained sauerkraut. Add the chopped corned beef, instant rice, salt
and pepper. Mix well.
Remove the large part of spine from each cabbage leaf. Lay leaf out flat,
put a large spoonful of filling in center of leaf, fold in sides and roll
up. Lay seam side down in a greased 8- x 8-inch baking dish. Continue
making rolls until filling runs out.
Mix together tomato soup, remaining cheese soup and just enough water to
make a medium thick sauce. Pour over rolls and bake in 350 degree F. oven 1
hour covered or until tender when pierced with fork.
Serves 4.
Contributed to the FareShare Gazette by Patty; 23 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 211 Calories; 7g Fat (29.3% calories from
fat); 7g Protein; 34g Carbohydrate; 8g Dietary Fiber; 13mg Cholesterol; 622mg
Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
* Exported from MasterCook *
Rigatoni Family Style
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-09 Sep 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium carrot
1 medium onion
1 medium celery rib
8 ounces shredded Mozzarella cheese
2 tablespoons olive oil
1 pound Italian sausage -- casing removed
2 cans Italian seasoned tomatoes
8 ounces tomato sauce -- (1 can)
1/2 teaspoon sugar
Salt -- to taste
1 teaspoon dry basil
1 tablespoon bottled minced garlic -- (heaping tablespoon)
15 ounces ricotta cheese
16 ounces rigatoni -- or ziti pasta
Chop carrot and onion small, slice celery.
In a 12-inch skillet, break-up sausage as you cook it, in the hot olive
oil, add carrot, onion and celery, also the garlic. Cook until meat is no
longer pink and vegetables are tender. Drain well. Add tomatoes with juice,
tomato sauce, basil, sugar and 1 teaspoon salt; heat to boiling. Reduce
heat and simmer 10-15 minutes, stirring frequently.
Preheat oven to 375 degrees F.
Meanwhile prepare pasta according to package directions. When done, drain
but do not rinse. Put pasta back in pot and mix 1 1/2 cups sauce into
pasta.
Into a deep 4-quart baking dish or pan, spoon half the pasta. Drop half the
ricotta cheese by spoonfuls over pasta, top with half the mozzarella.
Repeat layers. Pour remaining sauce over top of pasta dish. Top with 3
tablespoons Parmesan cheese.
Bake rigatoni, uncovered , 35 minutes or until hot and bubbly. If
necessary, cover with foil if it is getting too brown.
Serves 6.
Contributed to the FareShare Gazette by Patty; 28 September 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 855 Calories; 48g Fat (50.8% calories from
fat); 38g Protein; 67g Carbohydrate; 3g Dietary Fiber; 127mg Cholesterol; 1015mg
Sodium. Exchanges: 4 Grain(Starch); 4 Lean Meat; 1 Vegetable; 7 1/2 Fat; 0 Other
Carbohydrates.
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