January 30, 2009 3:42 am at 3:42 am #589260
Well, I was just wondering what do you cook for Shabbos/Shabbat. I usually cook on Friday, but unfortunately something came up and had to cook tonight. So while I am waiting for the food to finish cooking, I am in the coffee room. If you can share what is your usual menu for Shabbos, or even a favorite receipe…January 30, 2009 4:23 am at 4:23 am #641463
Top of the rib in sweet sauce.
Corn Kugel, Yerushalmi Kugel, my special rice, chicken a l’orange, cholent, chicken soup (not int eh order given), and chocolate pie for dessert.
I take a graham cracker crust, mix two packages of instant chocolate pudding with 2 cups Hadar whip and one cup pareve creamer, pour into the pie shell and sprinkle coarsely crushed Viennese Crunch all over the top to cover it. Freeze and serve for dessert (you can take it out at the beginning of the meal and let it thaw a little).January 30, 2009 4:30 am at 4:30 am #641464
I cook up trouble!January 30, 2009 4:33 am at 4:33 am #641465
Mechse = any vegetable stuffed with rice, meat and spices, like zucchini, onion skins, potatoes, tomatoes, eggplant.
Ames, I made chicken soup with tons of veggies, squash Mechse, string beans in tomato sauce, and a turkey roast with cranberry, soy sauce, duck sauce concuction.
I have a vegatarian chulent on the stove, cold cuts, potato borekas, various salads, and Lechmeagene for lunch. For the Mod’s info, that would be a meat pie.
Dessert is a store bought cinnamon loaf, cookies, grapes, and oranges.January 30, 2009 4:34 am at 4:34 am #641466
I’m waiting for the smart aleck to say “I help my wife by staying out of the kitchen… 😉January 30, 2009 4:40 am at 4:40 am #641468
ames & mazel77: i’m so coming over!!! save me a seat at your tabels!!!!January 30, 2009 4:48 am at 4:48 am #641469
ames: you know mod72 is diabetic!!!!January 30, 2009 4:51 am at 4:51 am #641470
Oh and no meal would be complete without rice, but that is only good freshly made.
Onion Mecshe receipe (aromas of Aleppo
3 spanish or vidalia onions
1 lb Hashu (chopped meat and rice mixture)
3 tablespoons tamarind concentrate (available in most local flatbush stores)
2 tablespoon lemon juice
1 teaspoon kosher salt
1 teaspoon sugar (optional)
1. Cook the onions, first cut a vertical slit down the side of each onion and remove the other skin. (I usually make a cut down the onion, before I boil it.) Put the onions in a large saucepan and cover with water, bring to a boil. reduce heat and simmer for 20 minutes till onion layers begin to soften.
2. Drain and remove the onion from the saucepan. Seperate the individual layers of each onion.
3.spoon a tablespoon of the Hashu mix into each onion layer and roll slightly. ( the onion can be frozen on a baking sheet, once frozen, you can transfer in to a frezzer bag for storage.
4. Preheat oven to 350*
5. Place the stuffed onions in a medium ovenproof saucepan or roaster. In a small bowl, mix the tamarind sauce, with the lemon juice, salt, 1 cup of water, & sugar if using. Pour sauce over stuffed onions. Top with ovenproof plate to keep onions from opening. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 30 minutes, or till juice have thickened and the meat is fully cooked. Transfer to the oven and continue to cook the onions for 1 hour and 20 minutes.
NOTE: I skip the stove top part and put it straight into the oven (minus the plate). I also use cooked rice in the hashu mixture. If you use raw rice, please note, that it will expand and blow out of the shell. Also, check from time to time that there is some liquid in the baking dish. If you need, add a little water, to keep it from drying out.January 30, 2009 4:53 am at 4:53 am #641471
asdf…. Fadell- that means welcome!! We would love to have you.January 30, 2009 5:03 am at 5:03 am #641472
I made a squash mechse tonight – Sorry, don’t have exact measurements. I use small-medium size zucchini squash. I cut each zucchini into 2-3 pieces, which I hollow out. (I save the insides for something else, like a squash quiche or throw them into a soup.) After I fill it with the meat and rice mixture, along with allspice, cinnamon, salt, an black pepper. I take a large pot and add 4 cloves of garlic and saute in a little oil, than add the stuffed zucchini, and steam, it for five minutes. Then I toss in some dried apricots, some lemon juice, and fill the pot with water to cover the squash. I usually put a ovenproof plate over the squash in the pot. I let it cook for at least 2 hours on a low flame. It is delicious.January 30, 2009 5:10 am at 5:10 am #641473
mazel77: thanx ya so kind!!!January 30, 2009 5:13 am at 5:13 am #641474
this thread should be called ames & mazel77’s cooking!!!!!
feivel received a Forum named for him. Maybe we can get a sub-category under kosher cooking for ames and mazel77! YW Moderator-72January 30, 2009 5:15 am at 5:15 am #641475
Ames, got to clariy who is Poopa. She is Poopa Dweck and She is the author of Aromas of Aleppo.
I also use prune butter in the onion mechse as well. I was just giving the receipe from the cook book.January 30, 2009 5:19 am at 5:19 am #641476
That’s why we need other posters. Asdf.. can’t you find a receipe. At least tell us what is on you menu for Shabbat??January 30, 2009 5:24 am at 5:24 am #641477
What do you say ames?? ” Ames and Mazal77, CR cooks Sephardic” I can see it now, on the bestseller list at the local bookstore or grocery store front!!January 30, 2009 5:25 am at 5:25 am #641478
asdfghjkl: yes i agree.$
mod72: if you ever make mechshe, let us know how it was.$January 30, 2009 5:37 am at 5:37 am #641479
mazal77: the only thing i make is the chulent in my house!!!
so my menu is:
friday night: -pickeled salmon-i gatta ask my mom for the receipe for ya!!! it’s amazing but got lots of sugar-sorry mod72!!! -chicken soup-we put in flankin, kalichul, gizzards, turkey necks, potatoes, chicken, &lots of vegetables -then we eat all the stuff from the soup as the main dish-i know most don’t tho!!! -desert-i donno mom’s bakin something in the kitchen now!!!
shobbos day: chulent, chulent, chulent–my main course!!!
mod: maybe we should as a sub-category under kosher cooking for ames and mazel77!!!! which mod??? ya forget to add your number!!!! Fixed – thanks YW Moderator-86 j/k 72. :o)January 30, 2009 5:44 am at 5:44 am #641480
Ames,we might!! but I think that’s as far as that conversation can go, or may we get our thread cut. 🙁
Asdf… that is quite some soup. I think that might be a chulent in it’self.January 30, 2009 5:47 am at 5:47 am #641481
ames, you DON’T want to know what a gizzard is. but since you’re always googleing.January 30, 2009 6:38 am at 6:38 am #641483
Ames – it IS what you think it is, (well maybe what you DON’T want to think it is.)January 30, 2009 6:42 am at 6:42 am #641484
Ames, I knew someone who used to make it in their Hamud.(Mods’, that’s a sour & sweet kind of broth with veggie and syrian meatballs. Sorry, no receipe, my family doesn’t like it, therefore, I don’t make it.)January 30, 2009 6:52 am at 6:52 am #641485
Ames, I don’t think ASDF… knows what a gizzard is. Then I don’t think he would be eating it. Some things are an acquired taste I think.
If you want to know what it looks like,(if you are a little curious, no, not you Curious) ask your butcher to point it out for you.January 30, 2009 6:55 am at 6:55 am #641486
ames: ha way 2 funny that google!!! it’s some part of the turkey!!! to be honest most guest that see it on my table get grossed out, even one of my sister-in-laws are scared of it!!!
mod72: thanx for the fix!!! nice one with 86!!!January 30, 2009 6:56 am at 6:56 am #641487
mazel77: ya gatta once try putting potatoes in!!! it’s out of this world in the chicken soup!!!!January 30, 2009 7:29 am at 7:29 am #641488
ames: yeah i understand!!! but it tastes so yummy!!!January 30, 2009 7:42 am at 7:42 am #641489
asdfghjkl: i wouldn’t blame anybody for getting grossed out from it.$January 30, 2009 8:35 am at 8:35 am #641490
qwertyuiop: it really tastes good!!!
ames: ha i know ur grossed out!!!
asdfghjkl, qwertyuiop, & teen, do you ever sleep, or are you like me? – YW Moderator-42January 30, 2009 8:39 am at 8:39 am #641491
mod42: nope i never go to sleep b4 at least 4 or 5 oclock unless i stayed up the entire night b4 then i usually goto sleep early and sleep the bagel 😛January 30, 2009 8:45 am at 8:45 am #641492
Crock Pot Balsamic Pot Roast
Chocolate Peanut Butter CookiesJanuary 30, 2009 8:52 am at 8:52 am #641493
mod42: no i never sleep!!!! i have to be at shul at 6:15am!!! i’m so wide awake!!!January 30, 2009 8:56 am at 8:56 am #641494
JayMatt19: i want some of the Chocolate Peanut Butter Cookies!!!! are they ready yet???January 30, 2009 9:03 am at 9:03 am #641495
1st batch done. 2nd cooling, 3rd in the oven as I type 😉January 30, 2009 9:06 am at 9:06 am #641496
JayMatt19: yum i love hot cookies!!!!!January 30, 2009 9:13 am at 9:13 am #641497
not sure they’ll still be hot by the time you get hereJanuary 30, 2009 9:16 am at 9:16 am #641498
JayMatt19: i want one!!!!!!!!!!!January 30, 2009 1:02 pm at 1:02 pm #641499
would like the recipe for peachy chicken. thanx ,shabbat shalom.January 30, 2009 3:49 pm at 3:49 pm #641500
Jello shots (az midarf hubbin a bissel bromfen noch dem fish)January 30, 2009 4:15 pm at 4:15 pm #641501
feivel received a Forum named for him. Maybe we can get a sub-category under kosher cooking for ames and mazel77! YW Moderator-72
What would you call it? Ames’ and Mazal77’s wacky creations? I’m not sure either one of them would go for it, unless they don’t notice it after you change the foum name to something less demeaning (which still shows in the URL).January 30, 2009 4:22 pm at 4:22 pm #641502
No, this time it’s Yiddish, which I don’t normally spell with Latin letters. I could reword it in Deutsch, if you’d like, or I could just translate. I said that we must have a bit to drink after the fish. So I make something that everyone can stomach (though I myself stick to good ‘ole Maker’s Mark).January 30, 2009 4:32 pm at 4:32 pm #641503
nothig….going to my in-laws.January 30, 2009 4:55 pm at 4:55 pm #641504
chicken, rice and string beans. We’ll have it friday night and shabbos day.January 30, 2009 5:32 pm at 5:32 pm #641505
squeak: geb mir a bissul!!!! adank!!!
ames: it sure is yiddish!!!January 30, 2009 5:42 pm at 5:42 pm #641506
asdf – azah veibisher zach fer ir? Darf men trinkin vi a mensch!January 30, 2009 5:44 pm at 5:44 pm #641507
have a great shobbos ya all!!! then agin, i proboly would get on later again!!!January 30, 2009 5:46 pm at 5:46 pm #641508
md42: yes, i sleep when i’m in the mood, but last nite i wasn’t in the mood.$January 31, 2009 6:49 pm at 6:49 pm #641509
* 1 (3 1/2) pound broiler-fryer chicken, cut up
* salt and pepper to taste
* 1/4 cup molasses
* 3 tablespoons lemon juice
* 2 tablespoons margarine, melted
* 2 tablespoons minced onion
* 3/4 teaspoon ground ginger
* 1 (29 ounce) can peach slices, drained
1. Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Broil 6 minutes per side or until lightly browned. Season with salt and pepper. Combine molasses, lemon juice, butter, onion and ginger; pour over chicken. Bake, uncovered, at 375 degrees F for 30 minutes. Add peaches; baste chicken. Return to the oven for 10 minutes or until chicken juices run clear and peaches are heated through.February 1, 2009 2:52 am at 2:52 am #641510
squeak: yuh!! ich ken trinkin vi a mensch!!! hust uych black label?February 1, 2009 4:46 am at 4:46 am #641512
thanx jaymatt.February 1, 2009 5:09 am at 5:09 am #641513
hey no black label without me!
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.February 1, 2009 5:30 am at 5:30 am #641515
JayMatt that sounds phenomenal.
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