Recipes Included On This Page Carrot Halva Cheese Dumplings in Cream Sauce (Ras Malai) Chicken Coconut Rice Chicken Scampi with Linguini Chicken Tikka Chutney for Kabob Clear Lemon Filling Cranberry Relish "MamaStamberg's" Cucumbers in Yogurt Curried Chicken Satay with Fresh Mint-Soy Vinaigrette Curried Red Snapper Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Carrot Halva Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds carrots -- coarsely grated 4 cups milk 1/3 cup ghee 1 cup sugar 2/3 cup raisins 1 teaspoon cardamom seeds -- finely ground 1/2 cup slivered almonds Ground cardamom Put the grated carrots and milk in a heavy-bottomed saucepan over low heat and bring to a simmer. Cook, stirring until the carrots are tender and the milk evaporates. This must be done slowly or the mixture will burn. Add the ghee and cook until the carrots start to brown. Add the sugar and cook until the mixture is thick and dry. Add the raisins, cardamom and almonds. Serve hot in small bowls with whipping cream or ice cream; sprinkle with ground cardamom. Contributed to the FareShare Gazette by Jennie in response to a request; 14 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Dumplings in Cream Sauce (Ras Malai) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cheese Dumplings: 8 cups whole milk 1/4 cup white vinegar 2 tablespoons nonfat dry milk 4 cups water 1/2 cup sugar 1 teaspoon rose water Cream Sauce: 3 cups half and half 1/3 cup sugar 1/2 teaspoon saffron threads 1/2 cup unsalted pistachio nuts -- coarsely chopped Heat whole milk to boiling in heavy 5-quart Dutch oven over medium high heat, stirring constantly to prevent scorching Stir in vinegar; remove from heat. The milk will immediately separate into curds and whey. Pour curds and whey mixture into colander placed in sink. Rinse with water 3 or 4 times to wash away the vinegar flavor. Drain in colander 10 to 15 minutes. Combine cheese curds and nonfat dry milk in medium bowl. Knead in bowl 3 to 5 minutes or until a wet, soft dough forms. Divide into 16 equal pieces. Shape each piece tightly into ball, place in a single layer in wide- bottomed bowl or pan. Heat water, 1/2 cup sugar and rose water to boiling in 3-quart saucepan over medium high heat. Simmer 3 to 5 minutes to blend flavors. Pour syrup over cheese dumplings. Let stand 15 to 20 minutes or until dumplings fluff up and absorb some of the syrup. Remove dumplings with slotted spoon; place in single layer in separate shallow bowl. Discard remaining syrup. MAKE CREAM SAUCE: Heat half and half to boiling in heavy 2-quart saucepan over medium heat, stirring constantly to prevent scorching; reduce heat. Simmer uncovered 20 to 25 minutes, stirring occasionally and scraping sides of pan to release connected milk solids, until reduced to 1 1/2 cups and slightly thickened. Stir in remaining ingredients. Pour cream sauce over dumplings. Refrigerate at least 2 hours to blend flavors. Contributed to the FareShare Gazette by Jennie in response to a request; 16 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Coconut Rice Recipe By : Manitoba Chicken Producers Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless skinless chicken thighs -- cubed 1 teaspoon vegetable oil 10 ounces chicken broth -- (1 can) 1/2 cup water 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1 pinch salt 1/2 teaspoon cayenne pepper 1 teaspoon ground ginger 1 lime -- (juice and peel) 3 garlic cloves -- minced 1/2 onion -- chopped 1/2 red pepper -- chopped 1/2 green pepper -- chopped 3/4 cup uncooked long grain rice 1/4 cup raisins 1/4 cup unsweetened flaked coconut 2 green onions -- sliced In a large skillet heat oil over medium heat. Add chicken and stir cook until browned (about 5 minutes). Stir in chicken broth, water, seasonings, lime juice and peel and garlic. Bring to a boil and stir in onion, peppers, rice, raisins and coconut. Return to boiling then cover and reduce heat. Simmer for 20 minutes or until rice is tender and the liquid has been absorbed. Top with green onions and serve. Tip : This recipe can be prepared the day before. Refrigerate in a shallow, microwave-safe casserole dish until ready to serve. Heat in the microwave on high for 10 - 12 minutes or until thoroughly hot. Serves 4 - 6. Copyright 1999 Manitoba Chicken Producers www.chicken.mb.ca/recipes/coconut.html Contributed to the FareShare Gazette by Claudia in response to a request; 30 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 2g Fat (19.7% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat. * Exported from MasterCook * Chicken Scampi with Linguini Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless skinless chicken breasts 1 egg -- beaten 3/4 cup Italian breadcrumbs 1/4 cup Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup vegetable oil 1 pound linguine 1/2 cup butter 4 garlic cloves -- minced 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons butter 1/4 cup chopped fresh parsley Lemon wedges Cut the chicken into bite-size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the coated chicken pieces on a rack or platter. This can be done several hours ahead and refrigerated. Heat 1/2 cup oil in a large skillet. Add 1/3 of the chicken pieces; sauté until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces. Discard oil in the skillet, and wipe out. Cook the pasta. While the pasta is cooking, melt the 1/2 cup butter in the skillet. Add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow the chicken to cook further. Drain the pasta, and toss with the remaining 2 tablespoons butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges. Serves 8 Ready in: 30 minutes Source : "CDKitchen.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): 607 Calories; 32g Fat (47.4% calories from fat); 36g Protein; 43g Carbohydrate; 1g Dietary Fiber; 133mg Cholesterol; 547mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat. * Exported from MasterCook * Chicken Tikka Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups chicken -- skinned, boned and cubed 1 teaspoon ginger pulp 1 teaspoon garlic pulp 1 teaspoon chili powder 1/4 teaspoon turmeric 1 teaspoon salt 2/3 cup natural yogurt 4 tablespoons lemon juice 1 tablespoon fresh coriander 1 tablespoon vegetable oil GARNISH INGREDIENTS 1 small onion -- cut into rings lime wedges mixed salad greens fresh coriander In a medium bowl, mix together the chicken pieces, ginger, garlic, chilli powder, turmeric, salt yogurt, lemon juice and fresh coriander; leave to marinate for at least 2 hours. Place on a grill tray or in a flameproof dish lined with foil and baste with the oil. Preheat the grill to medium. Grill the chicken for 15 to 20 minutes until cooked, turning and basting 2-3 times. Serve with the garnish ingredients. Contributed to the FareShare Gazette by Jennie in response to a request; 20 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 17g Fat (66.4% calories from fat); 16g Protein; 3g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 425mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Chutney for Kabob Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups tomatoes -- seeded and chopped 2 teaspoons minced garlic 1 teaspoon minced green chili 1/4 cup fresh cilantro -- loosely packed 4 teaspoons fresh lemon juice 1/4 teaspoon salt In a food processor, combine tomatoes, garlic, green chili, cilantro, lemon juice, and salt. If using a food processor, pulse 10 to 12 times, if using a blender, process briefly on a low setting. Do not puree. Contributed to the FareShare Gazette by Jennie; 27 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 1g Fat (10.1% calories from fat); 4g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 569mg Sodium. Exchanges: 3 1/2 Vegetable; 0 Fruit. * Exported from MasterCook * Clear Lemon Filling Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 4 tablespoons cornstarch 1/2 teaspoon salt 1 cup water 2 tablespoons lime peel [May omit if using Key limes, too hard to get] 1/2 cup Key lime juice 2 tablespoons butter Bring to a rolling boil and boil 1 minute, stirring constantly. Chill before using. Contributed to the FareShare Gazette by Jennie in response to a request; 5 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 2g Fat (18.3% calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 109mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Cranberry Relish "Mama Stamberg's" Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole raw cranberries -- washed 1 small onion 3/4 cup sour cream 1/2 cup sugar 2 tablespoons pureed horseradish from a jar ["red is a bit milder than white"] Grind the raw berries and onion together. Use an old-fashioned meat grinder if possible. You want a chunky grind - not a puree. Add everything else and mix. Put in a plastic container and freeze. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. A few little icy slivers won't hurt a bit. The relish will be thick, creamy and shocking pink, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches and with roast beef. You can increase the onion and horseradish to taste. For use on beef and wild game, I like to increase both by about half. Makes 1 1/2 pints. This recipe appears to have been first published by Craig Claiborne in the New York Times in 1959. However it really got legs when NPR's Susan Stamberg started reading it, first on local station WAMU-FM in Allentown PA, then on NPR's All Things Considered Contributed to the FareShare Gazette by Don; 23 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 6g Fat (39.8% calories from fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 16mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Cucumbers in Yogurt Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium cucumbers 1/2 tablespoon salt 1 1/2 cups plain yogurt or 1 1/4 cups plain yogurt and 1/4 cup sour cream 1/4 teaspoon cayenne -- or paprika 2 tablespoons fresh mint -- finely chopped 1 teaspoon grated lemon zest or lime zest 2 tablespoons avocado oil -- or sesame oil 1 teaspoon black mustard seeds Cucumber flowers and paprika for garnish Peel and coarsely shred the cucumbers, then place them in a bowl. Sprinkle with salt and toss. Let the cucumbers sit at room temperature for 20 to 30 minutes. Pour them into a strainer, press out the liquid, then pat them dry with paper towels. Place the yogurt or yogurt-sour cream mixture, cayenne or paprika, mint and citrus zest in a 1-quart bowl and whisk with a fork until smooth and creamy. Stir in the cucumbers. Heat the oil over moderate heat in a small pan. When it is hot but not smoking, add the mustard seeds. Fry until the seeds sputter and turn gray. If the oil is very hot it may be necessary to use a spatter screen to keep the seeds from jumping out of the small pan. Pour the fried seeds and oil into the cucumber-yogurt mixture and stir to blend. Refrigerate for 1 to 2 hours to allow the mint and seasoning to release their flavors. Serve with a garnish of twisted cucumber flowers and a sprinkle of paprika. Description : "Kheera Raita" Contributed to the FareShare Gazette by Jennie; 22 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 10g Fat (63.4% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 846mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Curried Chicken Satay with Fresh Mint-Soy Vinaigrette Recipe By : Wolfgang Puck Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 (6-inch) bamboo or wooden skewers 2 skinless, boneless chicken breast halves 1 1/2 teaspoons curry powder 1 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 2 tablespoons peanut oil or vegetable oil Mint-Soy Vinaigrette: 2 large egg yolks -- beaten* 1/4 cup rice wine vinegar 2 tablespoons finely chopped fresh mint leaves 1 tablespoon soy sauce 1/2 teaspoon ground coriander 1/2 cup peanut oil -- regular or roasted 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Soak the bamboo or wooden skewers in water for 30 to 60 minutes. With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray. To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer. To prepare the mint-soy vinaigrette, in a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander. With the motor running, slowly drizzle in the oil and continue processing until smooth. Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate until ready to serve. Preheat a hinged indoor grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill, or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don't prevent the grill or panini maker from closing properly. Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip. Recipe courtesy Wolfgang Puck. Contributed to the FareShare Gazette by Robin in response to a request; 16 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Red Snapper Recipe By : Recipe courtesy Cat Cora Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red snapper fillets 2 teaspoons salt 1 teaspoon black pepper 2 scallions -- chopped 2 tablespoons curry powder 2 tablespoons butter 1/4 cup olive oil 1 Scotch bonnet pepper -- (1 to 2) seeded and chopped 1 garlic clove -- crushed 2 cups coconut milk 1 cup water 2 tomatoes -- roughly chopped 2 onions -- sliced 1/4-inch thick 10 cilantro sprigs Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion and curry powder. Allow the fish to marinate in the refrigerator for at least 1 hour. When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves. Serve this splendid dish with white rice and fried plantains. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Contributed to the FareShare Gazette by Robin in response to a request; 18 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 495 Calories; 49g Fat (83.4% calories from fat); 5g Protein; 17g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 1155mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 9 1/2 Fat.

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