Recipes Included On This Page Almond Burfi Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger) Aloo Ki Tikki (Potato Patties) Apple Butter Pumpkin Pie Australian Chicken Breast Scampi Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Almond Burfi Recipe By : Recipe courtesy Maya Kaimal Serving Size : 36 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup water 1 pound almond paste -- broken up to facilitate melting Ghee -- prepared from 8 ounces unsalted butter -- (2 sticks) recipe follows 1/4 cup sliced almonds or slivered almonds -- chopped finer In a heavy 4-quart pot, combine the sugar and water and boil together until candy thermometer registers 225 degrees F and a small amount of the syrup forms a thin thread between the thumb and forefinger when carefully sampled from the stirrer. Reduce heat to medium and stir in the almond paste with 1/4 cup ghee. Stir in the rest of the ghee in 1/4-cup increments until all of it has been absorbed. Keep stirring over medium to medium low heat; the mixture will become a single mass and will roll around in the pan. If the mixture begins to brown, lower the heat. Continue stirring until the mixture becomes porous and starts to appear drier -- this can take up to 10 minutes. Spread the mixture in an ungreased 9-inch square baking pan and press into 1/2 inch thickness. Immediately sprinkle with the almonds, gently pressing them into the surface. While still warm, cut into 36 squares or diamond shapes. Serve at room temperature. A wonderful candy-like sweet that tastes like marzipan with the added richness of ghee. It has a firm texture like fudge will keep for 2 to 3 days in an airtight container. Recipe courtesy Maya Kaimal Contributed to the FareShare Gazette by Robin in response to a request; 24 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 9g Fat (61.0% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Peanut or canola oil -- for shallow frying 1 pound boiling potatoes -- peeled and cut into thick 2- by 1- by 1-inch fries 1 head cauliflower -- (1 3/4 pounds), cut into delicate florets 1 tablespoon peeled finely chopped fresh ginger 1/4 teaspoon ground turmeric 3/4 teaspoon salt -- (3/4 to 1 teaspoon) 1/4 teaspoon cayenne 1 teaspoon ground cumin 1 teaspoon ground coriander 3 tablespoons water 2 tablespoons coarsely chopped cilantro leaves [2 to 3 tablespoons] Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot. This everyday cauliflower and potato dish is generally eaten with flatbreads (rotis or parathas) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans, and rice or bread. Contributed to the FareShare Gazette by Robin in response to a request; 19 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Aloo Ki Tikki (Potato Patties) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes -- cut into pieces 1 cup peas -- fresh or frozen 4 tablespoons oil 2 green chiles -- finely chopped 1/2 red onion -- finely chopped 1 3/4 inch piece ginger -- grated 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon garam masala 2 tablespoons besan flour 1 tablespoon lemon juice Cook the potatoes in boiling water for 15 minutes or until tender enough to mash. Drain well until they are dry but still hot. Cook the peas in boiling water for 4 minutes or until tender, then drain. Mash the potatoes in a large bowl and add the peas. Put 1 tablespoon of the oil in a small saucepan and fry the chiles, onion, ginger and spices for 1 minutes, or until aromatic. Add them to the potatoes with the besan flour and mix. Mix in the lemon juice and some salt. Divide the potatoes into portions the size of golf balls and shape into patties. Heat the remaining oil in a heavy-bottomed frying pan (preferably non- stick) and add the potatoes patties in batches. Fry them on each side until crisp and golden brown. Serve hot or cold in small dishes. NOTES : Serve with tamarind or mint chutney Contributed to the FareShare Gazette by Jennie; 23 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Butter Pumpkin Pie Recipe By : Recipe courtesy Paula Deen Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup apple butter 1 cup pumpkin -- fresh or canned 1/2 cup packed brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 3 eggs -- slightly beaten 3/4 cup evaporated milk 1 unbaked 9-inch pie shell Sweetened whipped cream -- for garnish Preheat oven to 425 degrees F. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set. Cook's Notes: -If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven. -A tasty topping for this pie is praline pecans. Difficulty : Easy Prep Time: 8 minutes. Cook Time: 40 minutes Yield : 6 servings Recipe courtesy Paula Deen Contributed to the FareShare Gazette by Gonzo in response to a request; 25 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 5g Fat (17.2% calories from fat); 6g Protein; 48g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 253mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Australian Chicken Breast Scampi Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds boneless chicken breast 1/2 pound butter or margarine 4 garlic cloves -- minced 2 whole scallions -- minced 1 tablespoon parsley -- chopped 1/4 teaspoon dried dill 1/2 tablespoon oregano 1/2 teaspoon salt 1/2 teaspoon pepper Cut raw chicken breast into 2-ounce chunks (like huge shrimp) and place in a 9x13-inch baking dish. Melt butter in a saucepan over low heat: add garlic, scallions, parsley, dill, oregano, salt and pepper. Cook on low heat for 2 minutes then pour the mixture over the chicken breast pieces. Bake in preheated 350 degree F. oven for 10 minutes. Turn on the broiler to brown chicken for 3 to 4 minutes. Serve over rice or thin spaghetti, something that you'll be able to sop up the garlic sauce. NOTES : *If using fresh dill, use 1/2 tablespoon Source : "foodownunder.com" S(MC format by Chupa Babi): "112805" Contributed to the FareShare Gazette by Chupa in response to a request; 30 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 31g Fat (97.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 492mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 6 Fat.

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