irections for sauce:
This recipe makes enough sauce for about
ater. I've prepared the recipe using water only and with
In a 3 quart saucepan, saute the onions and garlic in the ghee until they are a nice golden color. Medium heat works best.
Add the raisins and curry powder and cook for a minute. Then add the milk and bring it to a boil. Whisk in the farina and cook it according to the package directions. (I use the \"quick-cooking\" variety, which takes 2 1/2 minutes.).
Remove from heat and add cilantro, pistachios, salt and sugar, as desired. (I use the cilantro, salt and sugar.).
ith a little whipped cream (recipe follows) or cinnamon on top
In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt.
Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts. Toast for about 2 minutes, being careful not to burn.
Add the raisins to the butter mixture and heat through.
Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
Serve piping hot. Mmmm!
Mix farina, sugar and salt.
In a saucepan, bring milk to a boil then briskly stir in farina mixture.
Lower heat, cooking and stirring constantly for 3 minutes.
Add butter, then remove from heat and sir in eggs and vanilla.
(Eggs will cook from the heat, but you may use pasteurized frozen egg product if you wish.) Pour mixture into individual custard cups rinsed in cold water.
Refrigerate overnight and serve chilled (unmolded or not) with crushed berries, if you wish.
In a saucepan, combine water & punch concentrate, then bring to a boil.
Sprinkle farina into boiling mixture & stir vigorously.
Simmer over low heat until farina is cooked, about 5 minutes.
Pour mixture into 1 1/2 quart bowl, then beat with an electric mixer for about 1 minute at a time, at intervals of about 5 minutes, until pudding is fluffy & cool.
Chill before serving with milk or cream, if desired.
Boil peeled and quartered potatoes in small amount of water. When cooked, do not drain. Mash the potatoes in the water and add the farina and potato starch mixture. Mix well. While mixing mixture, bring to a boil a large pot of water. Form the mixture into balls. Stuff a few croutons in each ball as you make them. Be careful, the mixture will be very hot! Run your hands under cold water between making each ball. Place balls into boiling water until they float to the top. Remove with slotted spoon. Serve with meat gravy.
Heat milk and sugar on stove.
Add farina to milk gradually and cook 5 minutes, stirring constantly.
Add egg and almond extract.
Add mixture to a lightly greased shallow pan and refrigerate.
When mixture is set, cut into squares.
Bring to a boil the milk, butter, sugar and vanilla.
Add farina and stir well.
Remove from heat.
Add Ricotta and eggs and stir well.
Grease a small roasting pan or 9 x 13-inch pan.
Pour into pan and sprinkle with cinnamon.
Bake 30 minutes at 350\u00b0.
Warm milk and oleo on stove.
Stir in farina.
Cook about 15 minutes.
After cool, put in vanilla, sugar and eggs.
Grease pan. Pour.
Sprinkle cinnamon on top.
Bake 1 hour at 350\u00b0.
Scald milk in top part of double boiler.
Slowly stir in farina and cook over boiling water until thickened.
Add salt, baking powder, beaten egg yolks and shortening.
Fold in beaten egg whites.
Pour into greased 2-quart baking dish and bake in preheated moderate oven (375\u00b0) for about 45 minutes.
Makes 6 servings.
Heat oven to 400 F.
Line with paper baking cups or grease the bottom only on a 12 muffin pan.
In large bowl, combine flour, farina, sugar, baking powder, and salt.
Mix well.
Add milk, oil, and egg.
Stir until dry ingredients are moistened.
Fill prepared muffin cups 2/3 full.
Bake at 400 F for 15 to 20 minutes or until muffins are light golden brown.
inutes.
Place the flour, farina, & salt in a large bowl
nd set aside.
Whisk farina, flour, brown sugar, baking powder
Beat eggs well.
Add melted butter, or margarine.
Add farina and salt.
Mix at least 1 hour before using.
Drop by teaspoonful into boiling broth.
Lower heat to simmer.
Cover and cook without lifting cover for at least 20 minutes.
Mix together the Farina, flour, sugar, baking powder, and salt.
In a separate bowl mix egg, milk and oil together.
Add egg mixture to flour mixture, stirring just until moistened. Batter will be a little lumpy.
Grease loaf pan and pour batter into pan.
Bake at 400 for about 30 minutes or until done.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
Heat milk to boiling point.
Add farina, butter, salt, paprika and nutmeg, if desired, and simmer until thick, stirring frequently.
Remove batter from the heat and beat eggs vigorously one at a time.
The heat of the mixture will thicken eggs.
Drop batter by generous teaspoonfuls at a time into simmering soup stock.
Cook, covered, for about 2 minutes and serve.
Makes 6 servings.