Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- September 2004 - R's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

RaitaRas Malai
Ras Malai - Pakistani Dessert

Rasmalai

Rasmalai Indian Dessert

Raspberry Cake Bars

Reuben Rolls Bake

Rigatoni Family Style

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                       * 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

                 - - - - - - - - - - - - - - - - - - - 


 
                       * 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

                  - - - - - - - - - - - - - - - - - - - 

 
 
                      * 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

                    - - - - - - - - - - - - - - - - - - - 



 
                      * 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

                 - - - - - - - - - - - - - - - - - - - 

 
                      * 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

                  - - - - - - - - - - - - - - - - - - - 

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

                  - - - - - - - - - - - - - - - - - - - 

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

                - - - - - - - - - - - - - - - - - - - 

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

                - - - - - - - - - - - - - - - - - - - 

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.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Search our Recipe Archives.  Click Here!