| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Indian | 1 | Servings | |
INGREDIENTS
| 30 | oz | Paneer cheese made from 1 1/2 gallons of milk or 2 containers; (15 ounces each) ricotta cheese |
| 2 | c | Packed fresh homemade bread crumbs |
| 2/3 | c | Sugar |
| 1/4 | ts | Coarse salt |
| 2 | lg | Eggs; lightly beaten |
| 1/2 | c | Melted unsalted butter |
| 1 1/2 | ts | Freshly ground cardamom; (from 8 green cardamom pods) |
| 1/2 | ts | Almond extract |
| 3/4 | c | Finely diced ripe but firm mangoes |
| 1/2 | c | Sliced almonds |
| 1 | lg | Ripe mango; peeled, pitted, and flesh chopped |
| 1/3 | c | Pineapple juice or peach nectar |
| 2 | ts | Lemon juice |
| 2 | tb | CrPme Cassis; (up to 4) |
| 1/4 | ts | Nutmeg |
| 1 | pn | White pepper |
INSTRUCTIONS
MANGO SAUCE Also, 2 recipes from food network that I've meant to try but haven't. They looked great on the show, Cooking Live. Preheat oven to 325 degrees. In a large bowl, stir together cheese, bread crumbs, sugar, salt, eggs, butter, cardamom, and almond extract. Spoon into a greased 9- x 9-inch baking pan. Smooth top, and sprinkle with mango and almonds. Bake on middle rack of the oven until top is golden, about 1 hour and 15 minutes. Let cool (it will keep in refrigerator for a week). Cut into 3-inch squares and serve with mango sauce (see recipe below). Yield: 6 servings MANGO SAUCE: Combine all the ingredients and puree in a food processor. Refrigerate and chill until needed. Yield: 2 cups Posted to KitMailbox Digest by ddmmom@popalex1.linknet.net on Aug 29, 1998, converted by MM_Buster v2.0l.
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