Recipes Included On This Page Mango Lassi Masala Chai Mexican Adobo Salmon Midwestern-Style Creamed Cabbage Murgh Malai Kabab (Chicken Malai Kabob) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mango Lassi Recipe By : Recipe courtesy Jamie Oliver Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 fluid ounces plain yogurt -- (255 milliliters) 4 1/2 fluid ounces milk -- (130 milliliters) 4 1/2 fluid ounces canned mango pulp -- (130 milliliters) or 7 ounces (200 grams) from 3 fresh mangoes -- stoned and sliced 4 teaspoons sugar -- to taste or feel free to try salt and cardamom seeds Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours. This Indian drink is like a mango milkshake and is delicious. Recipe courtesy Jamie Oliver Contributed to the FareShare Gazette by Robin in response to a request; 25 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Masala Chai Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 4 cups whole milk 1/2 teaspoon cardamom seeds 1/2 teaspoon whole black peppercorns 1/2 teaspoon whole cloves 1/2 teaspoon cinnamon chips 1 star anise 1 whole nutmeg 1 teaspoon peeled and minced fresh ginger 1 Madagascar Bourbon vanilla bean -- chopped fine 4 teaspoons black tea leaves -- strong, robust tea works best 8 ounces grade "A" honey Bring the water and milk to a boil in a saucepot. Add the remaining ingredients, except honey turn the heat down to a simmer, cover and steep for 10 to 15 minutes. Remove from heat and strain*. Add honey and mix well. Store in refrigerator. Can be served hot or cold. *Note if using a glass pitcher, make sure to thoroughly warm the pitcher before adding hot chai. Contributed to the FareShare Gazette by Robin in response to a request; 25 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Adobo Salmon Recipe By : Food Lion Grocery Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup maple syrup 1/4 cup soy sauce 2 teaspoons Adobo sauce [from a can of chipotle chilies] 1 1/2 pounds salmon fillets -- (1 1/2 to 2 pounds) This is really easy and tastes great with a slightly sweet taste. In a pie pan whisk together syrup, soy sauce and Adobo sauce. Add salmon, turning to coat and let marinate for at least 30 minutes (but not more than one hour). Drain marinade into a saucepan. Heat a large skillet over medium heat (cast iron works best when sprayed with oil). Add salmon fillets, cooking until charred (about 3 to 5 minutes per side). While fish is cooking, boil marinade until reduced to 1/4 cup (4 to 5 minutes) to make glaze. Pour glaze over salmon and serve. Prep time: 30 minutes | Cooking time: 5 to 7 minutes | Servings: 3 to 4 Art's Notes: Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 21 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 329 Calories; 7g Fat (20.3% calories from fat); 35g Protein; 29g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 1177mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Midwestern-Style Creamed Cabbage Recipe By : Bettina Newman, r.d., David Joachim and Leslie Revsin Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups shredded green cabbage -- (about 1/2 small head) 1/3 cup water 2/3 cup half and half 1 tablespoon butter 1/2 teaspoon dried dill weed 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 pinch ground nutmeg Place the cabbage and water in a Dutch oven or large, deep skillet. Cook over Medium-High heat, stirring occasionally, until the cabbage is somewhat softened and the water has evaporated, 12 to 13 minutes. Reduce the heat to Low, stir in the half-and-half, butter and dill. Cover, and cook until the cabbage is tender, about 15 minutes, stirring occasionally. Season with the salt, pepper and nutmeg. Serves 4. Source : "Lose Weight the Smart Low-Carb Way, Prevention Healthy Cooking" S(MC Formatted by:): "Bobbie" Copyright : "(c) 2002 Rodale Inc." NOTES : Time Saver: Make this dish ahead and store in a covered container in the refrigerator for up to 3 days. To reheat, place in a skillet and add 1 to 2 tablespoons water. Cover and cook over Low heat, stirring occasionally, until heated through, 3 to 4 minutes. Bobbie's Notes: I made half of this recipe. We liked it a lot. The dill weed added a nice change of flavor to the cabbage. Contributed to the FareShare Gazette by Bobbie; 9 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 8g Fat (84.4% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Murgh Malai Kabab (Chicken Malai Kabob) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds skinless boneless chicken meat -- cut into 1 1/2-inch pieces 3 tablespoons fresh lemon juice 2 teaspoons salt 1/2 cup plain yogurt 1/4 cup sour cream 2 tablespoons fresh cilantro -- minced 1 tablespoon fresh ginger -- peeled and grated 2 teaspoons fresh garlic -- minced 1 tablespoon garam masala 1 teaspoon cayenne pepper 1/2 teaspoon ajowan seeds 4 teaspoons vegetable oil Place the chicken pieces in a bowl and rub them with the lemon juice and 1 teaspoon of the salt. In a small bowl, combine the yogurt, sour cream, cilantro, ginger, garlic, garam masala, cayenne pepper, ajowan and the remaining 1 teaspoon salt. Pour over the chicken and stir well to coat thoroughly. Carefully fold in 2 tablespoons of the oil. Cover and marinate for 1 hour at room temperature or overnight, in the refrigerator. Preheat the broiler or grill to maximum temperature and place the broiler pan 5 inches from the heat. Or, preheat the oven to 500 degrees F. Thread 4 or 5 pieces of marinated chicken onto each of four 10-inch metal skewers, leaving about 1/4 inch between each piece. Brush with some of the remaining oil and broil or roast, turning and brushing occasionally with any remaining marinade, until the chicken is opaque throughout and firm to the touch, 7 - 9 minutes. Toward the end of the cooking time, and again just before serving, brush the kabobs with some of the remaining oil to give them extra gloss. Transfer to a warmed platter and serve immediately. Contributed to the FareShare Gazette by Jennie; 27 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 9g Fat (77.4% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 1089mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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