utritious and energy filled summer dessert!
Tips:
You can
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following
br>MEASURE all of the EASY HOMEMADE PASTRY ingredients into large
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Toss everything well in a serving bowl.
Grab a fork or large spoon and eat immediately, or refrigerate until hunger strikes, and then eat!
Feel extremely pleased with yourself that you snacked on this instead of that bag of chips you were eyeing.
Proceed to eat several helpings of dessert after dinner as reward.
inutes.
Serve as a dessert!
Remember to eat less
I usually use a mild Indian yellow variety, the all-purpose
old in half of the dessert topping (Cool Whip) and carefully
ivide ice cream evenly on dessert cups so you have a
br>Fresh coriander, used in Indian cooking is the same herb
aal is typically eaten with Indian bread- naan or chapati.
Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
anging over the edges for easy removal.
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
Bake golden butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar and 2 packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
ust for reference, made using Indian raw mangoes, in India).
Mix limeade and sweetened milk concentrate in medium bowl until just blended. Whisk in food coloring.
Mix well. Fold in dessert topping.
Turn mixture into pie crust.
Refrigerate until firm, about 3 hours.
To serve, garnish with additional whipped topping and chocolate curls or lime slices.
Makes 6 servings.