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FareShare Gazette -- November 2005 Recipes

Make FareShare Gazette -- November 2005 Recipes at home with Carrots Coarsely Grated, Milk, Sugar, Whole Milk, and White Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 lb
• 4 cup
• 1 cup
• 8 cup
• 1/4 cup
• 2 tbsp
• 4 cup
• 1/2 cup
• 1 tsp
• 1/3 cup
• 1/2 cup
• 1 lb
• 1 tsp
• 10 oz
• 1/2 cup
• 1 pinch
• 1/2 tsp
• 3/4 cup
• 2 lb
• 3/4 cup
• 1/4 cup
• 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 1/2 cup
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 2 tbsp
• 1/2 tsp
• 3 1/4 cup
• 1 tsp
• 1 tsp
• 1 tsp
• 4 tbsp
• 1 tbsp
• 2 cup
• 2 tsp
• 4 tsp
• 1/4 tsp
• 1 cup
• 1/2 tsp
• 1 cup
• 1/2 cup
• 2 tbsp
• 3/4 cup
• 1/2 cup
• 1/2 tbsp
• 2 tbsp
• 1 1/2 tsp
• 1 tsp
• 1/2 tsp
• 2 tbsp
• 1/4 cup
• 1 tbsp
• 1/2 cup
• 1/4 tsp
• 1/4 tsp
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   Put the grated carrots and milk in a heavy-bottomed saucepan over low heat and bring to a simmer.

2. 2

   Cook, stirring until the carrots are tender and the milk evaporates.

3. 3

   This must be done slowly or the mixture will burn.

4. 4

   Add the ghee and cook until the carrots start to brown.

5. 5

   Add the sugar and cook until the mixture is thick and dry.

6. 6

   Add the raisins, cardamom and almonds.

7. 7

   Serve hot in small bowls with whipping cream or ice cream; sprinkle with ground cardamom.

8. 8

   Heat whole milk to boiling in heavy 5-quart Dutch oven over medium high heat, stirring constantly to prevent scorching

9. 9

   Stir in vinegar; remove from heat. The milk will immediately separate into curds and whey.

10. 10

    Pour curds and whey mixture into colander placed in sink.

11. 11

    Rinse with water 3 or 4 times to wash away the vinegar flavor.

12. 12

    Drain in colander 10 to 15 minutes.

13. 13

    Combine cheese curds and nonfat dry milk in medium bowl.

14. 14

    Knead in bowl 3 to 5 minutes or until a wet, soft dough forms.

15. 15

    Divide into 16 equal pieces.

16. 16

    Shape each piece tightly into ball, place in a single layer in wide- bottomed bowl or pan.

17. 17

    Heat water, 1/2 cup sugar and rose water to boiling in 3-quart saucepan over medium high heat.

18. 18

    Simmer 3 to 5 minutes to blend flavors.

19. 19

    Pour syrup over cheese dumplings.

20. 20

    Let stand 15 to 20 minutes or until dumplings fluff up and absorb some of the syrup.

21. 21

    Remove dumplings with slotted spoon; place in single layer in separate shallow bowl.

22. 22

    Discard remaining syrup.

23. 23

    Heat half and half to boiling in heavy 2-quart saucepan over medium heat, stirring constantly to prevent scorching; reduce heat.

24. 24

    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.

25. 25

    Stir in remaining ingredients. Pour cream sauce over dumplings. Refrigerate at least 2 hours to blend flavors.

26. 26

    In a large skillet heat oil over medium heat.

27. 27

    Add chicken and stir cook until browned (about 5 minutes).

28. 28

    Stir in chicken broth, water, seasonings, lime juice and peel and garlic.

29. 29

    Bring to a boil and stir in onion, peppers, rice, raisins and coconut.

30. 30

    Return to boiling then cover and reduce heat.

31. 31

    Simmer for 20 minutes or until rice is tender and the liquid has been absorbed.

32. 32

    Top with green onions and serve.

33. 33

    Tip: This recipe can be prepared the day before.

34. 34

    Refrigerate in a shallow, microwave-safe casserole dish until ready to serve.

35. 35

    Heat in the microwave on high for 10 - 12 minutes or until thoroughly hot.

36. 36

    Cut the chicken into bite-size pieces.

37. 37

    Spread the coated chicken pieces on a rack or platter.

38. 38

    This can be done several hours ahead and refrigerated.

39. 39

    Heat 1/2 cup oil in a large skillet.

40. 40

    Add 1/3 of the chicken pieces; saut� until golden brown.

41. 41

    Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces.

42. 42

    Discard oil in the skillet, and wipe out.

43. 43

    While the pasta is cooking, melt the 1/2 cup butter in the skillet.

44. 44

    Add the garlic and cook 1 minute.

45. 45

    Add the cooked chicken, lemon juice, salt and pepper.

46. 46

    Toss to coat the chicken pieces with the sauce.

47. 47

    Do not allow the chicken to cook further.

48. 48

    Drain the pasta, and toss with the remaining 2 tablespoons butter and spoon onto a heated platter.

49. 49

    Spoon chicken and sauce over.

50. 50

    Sprinkle with parsley and serve with the lemon wedges.

51. 51

    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.

52. 52

    Place on a grill tray or in a flameproof dish lined with foil and baste with the oil.

53. 53

    Preheat the grill to medium.

54. 54

    Grill the chicken for 15 to 20 minutes until cooked, turning and basting 2-3 times.

55. 55

    Serve with the garnish ingredients.