he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
Fill one cup measure with cantaloupe.
Pour milk over cantaloupe until cup is filled to the top.
Pour milk and cantaloupe into blender.
Add ice, sugar and cardamom.
Blend until smooth and creamy; serve immediately.
Pour all ingredients in a shaker filled with ice.
Shake vigorously and strain into a chilled martini glass.
Garnish with a cherry and/or cantaloupe cube.
Take a fresh cantaloupe and dice 1/3 c to 1/2 c up well in a microwavable dish. The amount depends on the ratio of flour to cantaloupe you prefer.
Pour the 1/4 cup flour over the cantaloupe.
Mix the two very well. Aim for a few chunks to remain, but not many.
Evenly spread on bottom of container.
Microwave for about 45 seconds to a minute.
Prepare your 1/2 c ice cream while waiting for it to cool.
Now dip the cobbler in the ice cream or dump the ice cream on the cobbler creation.
Then dine.
In a food processor or blender blend the cantaloupe for 10 to 15 seconds.
Add the orange juice, lemon juice, and cinnamon.
Process for an additional 10 seconds.
Add the cream and honey.
Scrape down the sides and process an additional 10 seconds.
Pour the cantaloupe mixture into a bowl and fold in the yogurt.
Refrigerate for several hours.
To serve place in a bowl and garnish with fresh strawberries.
Combine water and sugar, boil until thoroughly mixed. Set aside to cool.
Cut cantaloupe into bite-size pieces. Place in freezer containers.
When syrup is completely cooled, pour over cantaloupe and freeze.
Select a cantaloupe of good quality. Cut in
Scoop cantaloupe meat into a bowl and mash with a potato masher until smooth. Run cantaloupe through a strainer, collecting juice in a measuring cup. Collect 1 1/2 cup cantaloupe juice, adding enough mango juice to reach 1 1/2 cups as needed. Discard cantaloupe pulp or reserve for another use.
Pour juice mixture into a bowl; mix in water and sugar until sugar is dissolved.
Transfer juice mixture to an ice cream maker and follow manufacturer's instructions for sorbet.
fter each addition. Beat pureed cantaloupe and vanilla extract into sugar
Puree cantaloupe, sugar, and champagne vinegar in a blender. Stir in lime zest. Chill, covered, 4 hours to 2 days. Strain.
In a cocktail shaker half-filled with ice, combine 2 fluid ounces cantaloupe shrub, rum, and lime juice. Shake until very cold. Strain into an ice-filled wine glass or water goblet. Garnish with slices of cantaloupe and lime.
Slice cantaloupe in half and remove seeds.
Scoop melon balls from cantaloupe and mix with jello which has been prepared according to package directions.
Fill cantaloupe cavity with jello mixture and let congeal.
Rest cantaloupe in a small Tupperware bowl to keep from tilting in refrigerator.
When congealed, cut halves into quarters and serve with crackers. Yields 4 servings.
ff the top of the cantaloupe large enough to remove seeds
Peel and dice cantaloupe.
Soak in 1 cup each of vinegar and sugar overnight.
Remove fruit.
Boil 2 cups each of vinegar and sugar.
Add cantaloupe to syrup and cook until tender, about 5 minutes.
Pack cantaloupe in jars or put in large bowl.
Boil syrup 10 minutes, until thick.
Pour over cantaloupe and seal in jars or pour over fruit in large bowl.
Cool.
nd sprinkle the sugar over cantaloupe wedges.
Pour the CREME
Cut cantaloupe in half and remove seeds.
Peel each and cut fruit into 1-inch cubes.
Combine half of cantaloupes and 1/2 cup orange juice in container of an electric blender; process until mixture is smooth.
Repeat processing with remaining cantaloupe cubes and an additional 1/2 cup orange juice.
Combine cantaloupe mixture, remaining 3 1/2 cups orange juice and next 3 ingredients, blending well; cover and chill thoroughly.
Garnish with mint leaves, if desired.
Yield:
6 cups.
o cool.
Place the cantaloupe in a medium saucepan over
In a blender, process the cantaloupe, water, honey, ginger and vinegar
Arrange cantaloupe and cucumber in a serving bowl. Whisk together orange zest, orange juice, lemon juice, honey and shallot. Season then drizzle over salad. Garnish with mint.
Cut cantaloupe around the middle instead of from end to end, as this will form a 'bowl' for your ice Cream.Remove seeds.
Add several scoops of your favorite Ice Cream flavors,mixing up flavors if desired.
Top with whipped Cream.
Combine the first six ingredients in a medium bowl; stir well.
Combine the lemon juice and remaining ingredients, stirring well. Pour the lemon juice mixture over the cantaloupe mixture, and toss gently to coat.
Cover and chill at least 1 hour.