What did you cook/bake today?

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Viewing 32 posts - 101 through 132 (of 132 total)
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  • #1007938

    Torah613Torah
    Participant

    Mushroom quiche!!!

    #1007939

    TheGoq
    Participant

    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.

    #1007940

    Torah613Torah
    Participant

    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)

    #1007941

    oomis
    Participant

    Yum, please invite me, too.

    #1007942

    golfer
    Participant

    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!

    #1007943

    TheGoq
    Participant

    Stew came out very good next time i will cut the carrots a little smaller other than that it was a success.

    #1007944

    Torah613Torah
    Participant

    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.

    #1007945

    golfer
    Participant

    Thanks T6!

    #1007946

    Torah613Torah
    Participant

    Pleasure, golfer!

    #1007947

    Bustercrown
    Participant

    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.

    #1007948

    TheGoq
    Participant

    Turkey Chili

    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.

    #1007949

    Torah613Torah
    Participant

    Spinach mushroom pie

    #1007950

    TheGoq
    Participant

    Anyone have any good slow cooker recipes?

    #1007951

    amichai
    Participant

    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.

    #1007952

    TheGoq
    Participant

    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.

    #1007953

    Torah613Torah
    Participant

    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)

    #1007954

    Syag Lchochma
    Participant

    Nothing. But my husband made chili.

    #1007956

    brownies

    roast sweet potato YUUUUUMMMMM!!!!!!!

    salad

    veal chops

    cous cous

    meat loaf

    PHEW!!!!!!!

    #1007957

    Grilled asparagus and cherry tomatoes (made in grill pan) on bed of fresh baby spinach

    Homemade mozzarella sticks with homemade marinara dipping sauce

    Fruit salad

    Served with onion rolls from bakery

    #1007958

    TheGoq
    Participant

    how do you clean your grill pan jf02?

    #1007959

    jewishfeminist… YUMMMMMM!!!!!!!!!!!!!!! can i come to eat by your house?????

    #1007960

    Syag Lchochma
    Participant

    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.

    #1007961

    I. M. Shluffin
    Participant

    I watched my mother make challah for Purim – each strand of the six-braid is a different color.

    #1007962

    TheGoq
    Participant

    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.

    #1007963

    Syag Lchochma
    Participant

    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**

    Cinnabon rolls

    ROLLS:

    1/2 cup warm water

    2 packages dry yeast

    2 Tbl. sugar

    3 1/2 oz. pkg. vanilla pudding mix

    2 eggs

    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

    mixture. Blend.

    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.

    #1007964

    TheGoq
    Participant

    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!!!

    #1007965

    Syag Lchochma
    Participant

    🙁

    #1007966

    TheGoq
    Participant

    🙂

    #1007967

    oomis
    Participant

    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!

    #1318561

    DaasYochid
    Participant

    Scrambled ravioli.

    #1318659

    Mammele
    Participant

    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!

    #1318669

    DaasYochid
    Participant

    “Nuch a mazel” you’re not the cook in your house.

    My kids agree with you.

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