May 27, 2009 8:43 pm at 8:43 pm #1017252
Feivel, when I read your post, my first thought was OY! Is that dinner or snack or what?
(no offense…it just sounds so unhealthy)May 27, 2009 9:06 pm at 9:06 pm #1017253
it’s a sidedish, but i could easily eat it for a mealMay 27, 2009 9:29 pm at 9:29 pm #1017254
Okay…as opposed to, like, string beans or spinche quiche or something…
Just kidding. Enjoy your meal. 🙂May 27, 2009 9:49 pm at 9:49 pm #1017255
Feivel, that definetly sounds like something a man would cook. Enjoy it!!May 27, 2009 10:25 pm at 10:25 pm #1017256
i meant the hot dogs have enough oil to cook them, you dont need to add additional oilMay 28, 2009 1:27 am at 1:27 am #1017257
72, we just made your triangle cheese cake tonight! It looks great! Will let you know how it tastes after the holiday!May 31, 2009 4:30 pm at 4:30 pm #1017258
WOW, thanks ames. I am glad that your family enjoyed the cheesecake. Maybe I should start a new thread Cooking with Mod-72
mepal, I can’t take credit fot the triangle cheese cake recipe, I posted that on from an email I received from the person who started the challah baking project.May 31, 2009 7:50 pm at 7:50 pm #1017259
My cheesecake was a HUGE success. It was worth the effort. Ditto my blintzes.May 31, 2009 7:55 pm at 7:55 pm #1017260
oomis, could I make you jealous? I made a cheese chocolate cake/brownie. 🙂May 31, 2009 11:03 pm at 11:03 pm #1017261
I NEVER get jealous by hearing that someone is a good cook and baker. I definitely fahrgin you your talent. 🙂 Could you post the recipe?May 31, 2009 11:15 pm at 11:15 pm #1017262
I just saw your post re: the Lasagna. thanks.June 1, 2009 12:12 am at 12:12 am #1017263
Do you know approximately how many ounces the farmer cheese package for your recipe contains (lasagne recipe)?
sorry, I don’t. It was the Mehadrin or J&J brand. it was one size up from thr small package. my quess it 1 pound.June 1, 2009 12:16 am at 12:16 am #1017264
oomis, just because you had such a nice intro to that request… 😉 let me know if you make it at all and how it comes out. 🙂
I got it off epicurious (cooking site)
yield: Makes 16 brownies
active time: 15 min
total time: 50 min
Two adored classics come together in this dessert lover’s superbrownie.
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For brownie batter
For cheesecake batter
Make brownie batter:
Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Make cheesecake batter and bake brownies:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.June 1, 2009 3:09 am at 3:09 am #1017265
Thanks so much – – sounds yummy!June 1, 2009 4:08 am at 4:08 am #1017266
Thanks Mod.June 1, 2009 1:03 pm at 1:03 pm #1017267
The triangle cheesecake came out deeelicious! Thank you 72 for posting it and for the anonymous person for sharing it!
btw, you can substitute the farmer cheese for regular whipped cream cheese. (we used one and a half cartons). It came out great.May 9, 2010 1:20 pm at 1:20 pm #1017268
need help with shavuos preps! its my first time making shavuos meals and i was wondering if anyone can help me with a menu for the meals. dont know where to start! also, im living in israel so would prefer recipes that have easy to buy ing. i.e. not american ones! thanx so much!May 9, 2010 2:32 pm at 2:32 pm #1017269
Aidel maidel- best to start in advance. Make whatever you can this week already.
I’m planning to prep and freeze 2 types of soups- chicken soup and veggie or butternut soup. Those freeze beautifully and you get one job done!
Fish ill prepare b4 yom tov. I would do two types.
I do salmon- will bake some of the slices with some oil, paprika, garlic powder springled on. The other slices will b e baked in a sauce of sauted onion and garlic, mixed with brown sugar and ketchup. Yum!
Meats I guess will do:
Simple baked chicked for one meal,
Cooked minute steak,
Turkey goulash cooked with potatoes.
You can also prep in advance and freeze some pie as side dish.
Now for milchig dishes…hhhmmm….too many good dishes to choose from…still deciding!
Good luck!May 9, 2010 4:01 pm at 4:01 pm #1017270
moderator, your cheese triangles sound yummy! I wanted to know if you have to spray the silver foil before you put down the wet tea biscuits? Do they stick to the foil when it’s time to peel it off? thanks for this topic!May 9, 2010 5:27 pm at 5:27 pm #1017271
anyone with a good LO-Crab (high fat) sugar free cheese cake recipe ?May 9, 2010 7:16 pm at 7:16 pm #1017272
“anyone with a good LO-Crab…sugar-free cheese cake recipe? “
I try to avoid putting crab into any of my dishes, but most especially not into cheesecake! (oh c’mon, tell me NO one noticed this one!)May 9, 2010 8:51 pm at 8:51 pm #1017273
Lol Oomis! You’re taking every careless mistake too literal!
But I admit that this one did look very funny!May 16, 2010 6:48 pm at 6:48 pm #1017274
hi, last min preps for yom tov meal and i need help! once again i turn to the CR (and smartcookie!) for some good recipes! im looking for a recipe for salmon, im doing it by the day meals so need a cold salmon recipe- not one that has to be hot/freshly baked. thanx so much!May 16, 2010 8:03 pm at 8:03 pm #1017275
Aidle, take your salmon slices (I use fillets) and poach them in a seasoned broth with water,lemon juice, white wine,salt and pepper, and sliced onions, until the fish flakes easily (about 20 minutes should do it).Taste the broth to see if you like the proportions. I don’t have a set measured amount. Chill thoroughly and make a sauce to serve along side or on the fish, with mayonnaise,a little lemon juice, garlic salt, and dill weed. I like to sprinkle a little paprika over it, for a little color. It is best served cold.May 17, 2010 11:10 am at 11:10 am #1017276
Yummy salmon- saute onion, when golden, add 1/2 cup sugar until browned. Add fish. Cover with water. Spice with some some salt, bay leaves, whole cloves(for taste).cook about 1 hour and let cool!
Really delicious!May 17, 2010 12:32 pm at 12:32 pm #1017277
A friend gave me this recipe and she said its amazing. I’m trying it tonight:
White Chocolate Cheesecake
5 oz graham crackers OR Nilla Wafers
1/2 cup roasted hazelnuts (optional)
1/4 c unsalted butter
1/2 teaspoon cinnamon
12 oz white chocolate chopped in small pieces
1/2 c heavy cream
3 8 oz packages cream cheese
1/4 c sugar
1 tablespoon vanilla
1 3/4 c sour cream
1/3 c sugar
1 teaspoon vanilla
Preheat oven to 350
Grease a 9″ springform. Melt butter. Crush crumbs, mix with butter and cinnamon, press into springform. Bake for 5-7 minutes. Cool pan on a wire rack.
Lower oven temp to 300
Melt the white chocolate and cream together until smooth. Set aside to cool slightly.
Beat cream cheese and sugar until smooth. Add eggs one at a time. Slowly beat in white chocolate mixture and vanilla. Pour into the crust and bake for 45-55 minutes, being careful not to brown the top.
Increase oven to 400.
Prepare topping by mixing sour cream, sugar, and vanilla in a bowl. Pour over the cheesecake and bake for only 5-7 minutes more. Turn off the oven and let the cake sit inside for 1 more hour. Decorate with white chocolate curls if desired, and dust lightly with cocoa powder.May 17, 2010 3:37 pm at 3:37 pm #1017278
Aidlemaidel- so let’s hear what you DID make alrdy?May 17, 2010 4:27 pm at 4:27 pm #1017279
smartcookie, here’s whats done! i made lots and lots of challos, dips, liver blintzes, teriaki meat, butternut squash pie, punch, quiche, plain cheesecake, three layer cheescake and right now im in the process of making caramilised chicken. the salmon and potatoes im doing tomorrow last min so that its fresh (doing your salmon recipe, sounds just up my street!) oh and i missed out the soups- thats also done!May 17, 2010 4:31 pm at 4:31 pm #1017280
Wow aidle ur great! You cooked more than I did! Hope everything comes out nice and good!May 17, 2010 5:09 pm at 5:09 pm #1017281
smartcookie, just a quick question, its my first time cooking salmon, how long do you cook it for/in your recipe? how do i know when its done?May 17, 2010 6:37 pm at 6:37 pm #1017282
Cook it abt an hour. Salmon is technically cooked after abt 1/2 hour but I think it stays too hard. I like it cooked a bit longer than that so you have soft fish.May 21, 2010 9:08 pm at 9:08 pm #1017283
If you bake salmon in the oven, it’s soft when broiled for 10-12 minutes (if it’s already filleted, otherwise about 15-20 min.June 1, 2011 10:27 pm at 10:27 pm #1017284June 2, 2011 2:50 pm at 2:50 pm #1017285
OOmis – I made your cheese cake (as I did last year) and I just had one question. I ended up with so much more white batter than chocolate so after doing one spoon each eventually I was left with no chocolate and alot of white. I was making it in a smaller pan anyway so i just have one marble and one plain white but I was wondering if I was doing something wrong. Tastes good anyway! ThanksJune 6, 2011 3:53 am at 3:53 am #1017286
Pour a thick layer of white batter into the pan, then drop nice dollops of chocolate batter over it in various places. Repeat the process until there is no more of either batter left. The take a knife and swirl around to marbleize. The white batter should be thoroughly covering the pan every time you pour it in. It should get used up in two layers, I should thing.
Tb – did I not say this was an awesome cake?June 6, 2011 6:29 am at 6:29 am #1017287
Miss L. AneousMember
This quick, easy, low-fat, and delicious recipe was in last year’s Yated.
1 graham cracker shell
1 16-oz cottage cheese
2 T. vanilla sugar
2/3 C. sugar
2 heaping T. flour (you can use whole wheat if you like)
chocolate syrup (optional)
Combine cottage cheese, eggs, sugars and flour. Blend for 1-2 minutes with a hand blender.
Pour into pie shell.
Optional: Create a web with chocolate syrup.
Bake at 350 for 1 hour.June 6, 2011 3:39 pm at 3:39 pm #1017288
Thanks! Now I know what I was doing wrong. And yes it is our favorite cheesecake!May 8, 2013 10:50 pm at 10:50 pm #1017289
Any new recipes for this Shavuos? I am looking for pickled salmon, something different to do with chicken cutlets, and kugels. I would especially appreciate gluten-free recipes.May 28, 2014 3:45 pm at 3:45 pm #1017290
What’s the best way to make a ganache topping for a cheesecake?
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