BARFI (NUT BASED DESSERT)
1 cup Almond, ground
1 cup Cashews, unsalted & ground
1 cup Sugar
13 oz Evaporated milk
1/2 Stick of Butter
Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring constantly,
bring to a boil. Low heat and cook until milk thickens. Add nuts and
sugar. Stir. Cook for 10 mins. Turn off heat. Pour mixture on to a flat dish
and spread evenly with the back of a spoon. Cool. Cut into small squares
I know this name sounds gross, but it's what the East Indians call it....and it tastes sooooooooooooooooooooo good! Just an idea for Christmas treats!! I've put pistachios (ground) in it as well.
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Philly Cheesesteak Pasta
Serves 4 Active: 8 min/Total: 25 min
8 oz gemelli or rotelle pasta
2 cups milk
2 Tbsp cornstarch
1 Tbsp Dijon mustard
1/4 tsp paprika
1 cup shredded reduced-fat Cheddar cheese
1 1/2 cups steak, cut in narrow strips
1 cup reserved cooked onions, chopped
1 cup diced tomatoes
Garnish: chopped parsley
1. Cook and drain pasta as package directs. Meanwhile whisk milk and cornstarch in a medium saucepan to blend. Bring to a boil over medium-high heat, stirring often.
2. Whisk in mustard and paprika; simmer 1 minute or until thickened. Add cheese, steak and onions; stir until cheese melts. Remove from heat; toss with pasta. Top with the tomatoes; sprinkle with parsley.
Per serving: 496 cal, 35 g pro, 57 g car, 3 g fiber, 13 g fat (7 g sat fat), 79 mg chol, 534 mg sod
1 cup Almond, ground
1 cup Cashews, unsalted & ground
1 cup Sugar
13 oz Evaporated milk
1/2 Stick of Butter
Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring constantly,
bring to a boil. Low heat and cook until milk thickens. Add nuts and
sugar. Stir. Cook for 10 mins. Turn off heat. Pour mixture on to a flat dish
and spread evenly with the back of a spoon. Cool. Cut into small squares
I know this name sounds gross, but it's what the East Indians call it....and it tastes sooooooooooooooooooooo good! Just an idea for Christmas treats!! I've put pistachios (ground) in it as well.
--------------------------------------------------------------------------
Philly Cheesesteak Pasta
Serves 4 Active: 8 min/Total: 25 min
8 oz gemelli or rotelle pasta
2 cups milk
2 Tbsp cornstarch
1 Tbsp Dijon mustard
1/4 tsp paprika
1 cup shredded reduced-fat Cheddar cheese
1 1/2 cups steak, cut in narrow strips
1 cup reserved cooked onions, chopped
1 cup diced tomatoes
Garnish: chopped parsley
1. Cook and drain pasta as package directs. Meanwhile whisk milk and cornstarch in a medium saucepan to blend. Bring to a boil over medium-high heat, stirring often.
2. Whisk in mustard and paprika; simmer 1 minute or until thickened. Add cheese, steak and onions; stir until cheese melts. Remove from heat; toss with pasta. Top with the tomatoes; sprinkle with parsley.
Per serving: 496 cal, 35 g pro, 57 g car, 3 g fiber, 13 g fat (7 g sat fat), 79 mg chol, 534 mg sod
