What Are You Cooking For Shabbos???

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  • #589260

    mazal77
    Participant

    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…

    #641463

    oomis
    Participant

    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).

    #641464

    Curious
    Member

    I cook up trouble!

    #641465

    mazal77
    Participant

    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.

    #641466

    beacon
    Participant

    I’m waiting for the smart aleck to say “I help my wife by staying out of the kitchen… 😉

    #641468

    asdfghjkl
    Participant

    ames & mazel77: i’m so coming over!!! save me a seat at your tabels!!!!

    #641469

    asdfghjkl
    Participant

    ames: you know mod72 is diabetic!!!!

    #641470

    mazal77
    Participant

    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.

    #641471

    mazal77
    Participant

    asdf…. Fadell- that means welcome!! We would love to have you.

    #641472

    mazal77
    Participant

    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.

    #641473

    asdfghjkl
    Participant

    mazel77: thanx ya so kind!!!

    #641474

    asdfghjkl
    Participant

    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-72

    #641475

    mazal77
    Participant

    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.

    #641476

    mazal77
    Participant

    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??

    #641477

    mazal77
    Participant

    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!!

    #641478

    qwertyuiop
    Member

    asdfghjkl: yes i agree.$

    mod72: if you ever make mechshe, let us know how it was.$

    #641479

    asdfghjkl
    Participant

    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)

    #641480

    mazal77
    Participant

    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.

    #641481

    mazal77
    Participant

    ames, you DON’T want to know what a gizzard is. but since you’re always googleing.

    #641483

    mazal77
    Participant

    Ames – it IS what you think it is, (well maybe what you DON’T want to think it is.)

    #641484

    mazal77
    Participant

    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.)

    #641485

    mazal77
    Participant

    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.

    #641486

    asdfghjkl
    Participant

    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!!!

    #641487

    asdfghjkl
    Participant

    mazel77: ya gatta once try putting potatoes in!!! it’s out of this world in the chicken soup!!!!

    #641488

    asdfghjkl
    Participant

    ames: yeah i understand!!! but it tastes so yummy!!!

    #641489

    qwertyuiop
    Member

    asdfghjkl: i wouldn’t blame anybody for getting grossed out from it.$

    #641490

    asdfghjkl
    Participant

    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-42

    #641491

    teen
    Member

    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 😛

    #641492

    JayMatt19
    Participant

    Maple Salmon

    Mushroom Rice

    Fanned Potatoes

    Peachy Chicken

    Crock Pot Balsamic Pot Roast

    Chocolate Peanut Butter Cookies

    #641493

    asdfghjkl
    Participant

    mod42: no i never sleep!!!! i have to be at shul at 6:15am!!! i’m so wide awake!!!

    #641494

    asdfghjkl
    Participant

    JayMatt19: i want some of the Chocolate Peanut Butter Cookies!!!! are they ready yet???

    #641495

    JayMatt19
    Participant

    1st batch done. 2nd cooling, 3rd in the oven as I type 😉

    #641496

    asdfghjkl
    Participant

    JayMatt19: yum i love hot cookies!!!!!

    #641497

    JayMatt19
    Participant

    not sure they’ll still be hot by the time you get here

    #641498

    asdfghjkl
    Participant

    JayMatt19: i want one!!!!!!!!!!!

    #641499

    amichai
    Participant

    would like the recipe for peachy chicken. thanx ,shabbat shalom.

    #641500

    squeak
    Participant

    Jello shots (az midarf hubbin a bissel bromfen noch dem fish)

    #641501

    squeak
    Participant

    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).

    #641502

    squeak
    Participant

    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).

    #641503

    rik
    Member

    nothig….going to my in-laws.

    #641504

    SJSinNYC
    Member

    chicken, rice and string beans. We’ll have it friday night and shabbos day.

    #641505

    asdfghjkl
    Participant

    squeak: geb mir a bissul!!!! adank!!!

    ames: it sure is yiddish!!!

    #641506

    squeak
    Participant

    asdf – azah veibisher zach fer ir? Darf men trinkin vi a mensch!

    #641507

    asdfghjkl
    Participant

    have a great shobbos ya all!!! then agin, i proboly would get on later again!!!

    #641508

    qwertyuiop
    Member

    md42: yes, i sleep when i’m in the mood, but last nite i wasn’t in the mood.$

    #641509

    JayMatt19
    Participant

    Peachy Chicken.

    INGREDIENTS

    * 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

    DIRECTIONS

    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.

    #641510

    asdfghjkl
    Participant

    squeak: yuh!! ich ken trinkin vi a mensch!!! hust uych black label?

    #641512

    amichai
    Participant

    thanx jaymatt.

    #641513

    moish01
    Member

    hey no black label without me!

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    #641515

    oomis
    Participant

    JayMatt that sounds phenomenal.

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