February 5, 2014 3:56 am at 3:56 am #1007938
Mushroom quiche!!!February 6, 2014 4:26 pm at 4:26 pm #1007939
Making a beef stew in the crock pot 2 pounds stew meat 4 potatoes cut into big chunks 2 onions cut into wedges 4 carrots cut into 1 inch circles celery pieces a crock pot spice mix and 2 1/2 cups water cook on low for 8 1/2 hours I’ll let you know how it comes out. The recipe calls for the meat chunks to be coated in flour.February 6, 2014 8:10 pm at 8:10 pm #1007940
How did it come out?
Today, so far, I made:
1. Kishke, from scratch (2 stalks celery, carrot, small onion, oil and flour to correct texture, salt pepper paprika to taste, freeze in parchment paper)
2. Gefilte fish, from scratch (1/2 lb fish, carrot, piece of celery, small onion, egg, flour to make correct texture, parsley, salt, pepper to taste, bake in oven)
3. Potato kugel in muffin tins.
(We’re expecting guests, so I figured I should get a head start)February 6, 2014 10:00 pm at 10:00 pm #1007941
Yum, please invite me, too.February 7, 2014 1:11 am at 1:11 am #1007942
Torah613, did you just move here from the thread about people who didn’t have measuring cups? Can you be a little more specific about the amount of flour in that kishke? And the oil? And did you saute the vegetables in the oil first? Sounds nice, but I’m scared to make a mess of it without some measurements / directions.
Thanks!February 7, 2014 1:22 am at 1:22 am #1007943
Stew came out very good next time i will cut the carrots a little smaller other than that it was a success.February 9, 2014 3:41 pm at 3:41 pm #1007944
golfer: That’s what inspired that thread – I realized that I had stopped using measuring cups and was just estimating. I really don’t know the actual amounts. You can google for a recipe – that’s what I did – and then after making it once, estimate it. You can’t do it in baking but you can for gefilte fish and kishke.
Note – NEVER taste raw gefilte fish made from scratch, you can get intestinal parasites. You do not saute anything, I use the food processor several times to grind the fish, then use the grating attachment together with the processing knife to grind the vegetables well.February 9, 2014 8:55 pm at 8:55 pm #1007945
Thanks T6!February 10, 2014 1:45 am at 1:45 am #1007946
Pleasure, golfer!February 10, 2014 11:42 pm at 11:42 pm #1007947
Easy baked corn flake chicken: spray chicken with Pam or brush lightly with oil, then sprinkle with garlic powder, black pepper, paprika (and any other spices you like), then roll (or pour on) corn flake crumbs. Bake covered 1 hour, then uncovered for one hour or until nicely crispy.February 11, 2014 12:02 am at 12:02 am #1007948
Brown and drain two pounds of ground turkey mix with 4 15 oz cans of beans (drained and rinsed) i used kidney but use what u like, 30 oz can of tomato sauce, 1/2 cup of chopped onion, 1 packet of chili seasoning mix or make your own, cook in slow cooker for 3 hours on low, serve with crackers and chopped onion. It was delicious.February 13, 2014 8:42 pm at 8:42 pm #1007949
Spinach mushroom pieFebruary 13, 2014 8:49 pm at 8:49 pm #1007950
Anyone have any good slow cooker recipes?February 14, 2014 1:11 am at 1:11 am #1007951
goq, I am so amazed you prepare such delicious meals in the slow cooker. the only meal I use the slow cooker for is shabbos chulent. I always say I will use it during the week but I never do. thanx for sharing your recipes.February 14, 2014 2:03 am at 2:03 am #1007952
glad to amichai the turkey chili was really awesome when reheating the leftovers just add some more tomato sauce and fresh ground pepper really adds alot of flavor.February 25, 2014 7:25 pm at 7:25 pm #1007953
Teriyaki salmon from Tammy’s recipes
Heated up vegetable soup
bread (I have a quick recipe that one can make from scratch, makes just enough for 2 people)February 26, 2014 12:20 am at 12:20 am #1007954
Nothing. But my husband made chili.February 26, 2014 10:48 am at 10:48 am #1007956
no longer need seminaryMember
roast sweet potato YUUUUUMMMMM!!!!!!!
PHEW!!!!!!!February 26, 2014 5:11 pm at 5:11 pm #1007957
Grilled asparagus and cherry tomatoes (made in grill pan) on bed of fresh baby spinach
Homemade mozzarella sticks with homemade marinara dipping sauce
Served with onion rolls from bakeryFebruary 26, 2014 5:41 pm at 5:41 pm #1007958
how do you clean your grill pan jf02?March 1, 2014 12:42 pm at 12:42 pm #1007959
no longer need seminaryMember
jewishfeminist… YUMMMMMM!!!!!!!!!!!!!!! can i come to eat by your house?????March 14, 2014 4:18 am at 4:18 am #1007960
garlic bread sticks for breaking the fast. I also found a new recipe. I try to make cinnamon rolls for breaking the fasts and this time I found a ‘cinnabon’ recipe. It calls for vanilla pudding in the dough and it was REALLY good. It made the dough so soft even after they cooled off.March 14, 2014 4:28 am at 4:28 am #1007961
I. M. ShluffinParticipant
I watched my mother make challah for Purim – each strand of the six-braid is a different color.March 14, 2014 4:32 am at 4:32 am #1007962
Syag does the recipe call for alot of sugar? can sugar free pudding be used? can you pretty please post the recipe?? Thanks in advance.March 14, 2014 4:42 am at 4:42 am #1007963
Goq – it asks for very little sugar actually. And I don’t see why sugar free pudding should be a problem, it is really for the texture more than the taste. I have the recipe saved on my computer so I am pretty sure it was googled from somewhere. I used rice milk (or was it soy?) for the pudding, and I made it without any frosting.
Here is a cut and paste:
**top of page has really yummy looking cinnamon roll**
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15-20 minutes. Remove when they start to turn golden.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.March 14, 2014 5:07 am at 5:07 am #1007964
It sounds really really yummy Syag but way too much confectioners and brown sugars for me but I appreciate you posting it in fact I owe YOU a slurpee!!!March 14, 2014 5:09 am at 5:09 am #1007965
🙁March 14, 2014 5:20 am at 5:20 am #1007966
🙂March 14, 2014 5:55 pm at 5:55 pm #1007967
I watched my mother make challah for Purim – each strand of the six-braid is a different color. “
Oh how special that sounds!!!!!!!!! Love to see a picture of the finished product!July 17, 2017 9:51 am at 9:51 am #1318561
Scrambled ravioli.July 17, 2017 10:39 am at 10:39 am #1318659
DY: “Nuch a mazel” you’re not the cook in your house. You’d take alphabet cereal (do they still exist? Is it Kosher non-dairy? Long time no see — but I digress) and have everyone “create” what they fancy, a la the מן… Bon appetit!July 17, 2017 10:42 am at 10:42 am #1318669
“Nuch a mazel” you’re not the cook in your house.
My kids agree with you.
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