EMERIL'S MANGO LASSI
This is Emeril's version of mango lassi. It's not usual for me to have OJ and honey in a lassi, so tempted to try it.
Provided by eatrealfood
Categories Smoothies
Time 7m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients (BESIDES THE YOGHURT) on high speed for 30 seconds.
- Toss in the yoghurt and process for 45 seconds or until frothy.
- Chill and serve.
MANGO LASSI
Blitz up mangoes with yogurt, cardamom, lime and honey and you have the most delicious lassi drink - a bit like a smoothie and great for breakfast
Provided by Elena Silcock
Categories Drink
Time 10m
Number Of Ingredients 5
Steps:
- Put all the ingredients apart from the lime juice in a food processor and blitz. Add the lime juice along with a pinch of salt, to taste, if the cardamom isn't strong enough then add a little more, then pour into glasses with some ice cubes and serve.
Nutrition Facts : Calories 131 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
EMERIL'S LASAGNA
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 12 to 16 servings
Number Of Ingredients 32
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve.
- In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.
MANGO LASSI
On the hottest days, Indians forgo iced tea ("too American") for fresh limeade and perhaps mango lassi, which combines fresh mango with yogurt and cardamom. This recipe comes from the cookbook author Madhur Jaffrey, who said, "Mangoes are supposed to be good for the eyes." This recipe calls for fresh or canned mango pulp. Ratnagiri Alphonso mango pulp, available in Indian shops in New York City and online, is what Ms. Jaffrey recommends.
Provided by Elaine Louie
Categories easy
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Place all ingredients in a blender and puree until smooth. Add sugar to taste. Garnish with a pinch of ground cardamom seeds. A few extra ice cubes may be added when serving.
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