February 19, 2009 9:34 pm at 9:34 pm #641641
pearl – thanks.
now I just gotta cook it all.
as i’ve stated other times, i don’t usually work with recipes. i can tell you ingredients, and you can measure them, or base them on similar recipes that you have.
(read whole recipe through so you can know your amounts – all depends on how much you’re making)
equal amounts flour and sugar + a little more sugar (makes the crisp crispier…)
add canola oil bit by bit till you have a crumbly mixture, mixing with for or fingers.
sprinkle in cinnamon – mix a bit more.
dice apples and mangoes. (can be big chunks or small)
press half of crumble on bottom of pyrex dish. (aluminum gives a metallic taste to apples)
top with apples, then mango.
crumble on rest of crumble.
bake on 350 for an hour (ovens vary, so you have to check)
I get rave reviews on this dish.
And it’s quite hard to spoil it, even without a recipe. unless you burn it…
the coffee caramel ice cream is not really homemade. i take coffee ice cream, soften it, and add caramel sauce (bought) and some espresso syrup (chocolate syrup mixed with instant coffee or espresso powder) and some chopped roasted hazelnut ice cream topping. stir in, but don’t completely mix and refreeze. can be made dairy or parve.
the only time i make parve coffee ice cream is pesach. Maybe i’ll share my recipe then (that’s a real recipe, but it’s with my pesach stuff)
the tofutti coffee pops are store bought. and they are really good.February 19, 2009 9:38 pm at 9:38 pm #641642
oh, and ames – my chicken pastrami this week was about $16.50
And I usually make the hot pastrami instead of serving deli (this week i’m having some bochurim as guests, so i’m making deli roll as well)February 19, 2009 10:16 pm at 10:16 pm #641644
Anonwriter- that is quite an impressive menu. Thanks for sharing the 2 receipes. The apple mango crumble sounds delicious and easy :). Where can you find parve caramel that you put in the coffee ice cream?? I know Baker’s choice had it, but haven’t seen in the stores in a while. I am also interested in you roast and creamed mushrooms receipe. If you can please post how you make that one, it would be appreciated
theprof1- thatYaptzik sounds like a yummy receipe. Meat and potatoes – perfect together!!February 19, 2009 10:56 pm at 10:56 pm #641645
wow! all these recipes sound heaven!!February 20, 2009 1:14 am at 1:14 am #641646
This is what ME and mom are making(that was for mazal)Friday night:
*peas with meat
*fasulya with meat
*veal roll ups
*chicken with stringbeans
*maza (kibbeh, lehemagene)
*spaghetti and chicken
Asdfghjkl and qwertyuiop lookin forwardFebruary 20, 2009 1:33 am at 1:33 am #641647
syriansephardi: i can’t wait, sounds yummmmmmmmm.$February 20, 2009 1:37 am at 1:37 am #641648
Qwertyuiop: ditto 🙂February 20, 2009 1:51 am at 1:51 am #641649
did you start making the hamin yet??$February 20, 2009 2:04 am at 2:04 am #641650
well, It’s time for me to do the Shabbos shopping. See you in the store.February 20, 2009 3:19 am at 3:19 am #641651
Qwertyuiop: no way!!! That goes on the blech a few min before shabbat!!! And we cook on friday, not thurs night!February 20, 2009 4:54 am at 4:54 am #641652
syriansephardi: i can’t wait!!! sounds so yummmmy!!! yipeeeeeeeeeee!!!
anonowriter: wow awesome menu!! sounds delicious!!!February 20, 2009 2:41 pm at 2:41 pm #641654
mazal – i’m not at home now, so i don’t remember which company made the caramel. it could even be bakers choice. i stocked up on stuff a while ago (newlyweds get 20% off in the coop) and even though it’s almost 3/4 of a year later, i still have some stuff…
roast w/ creamed mushrooms:
slice mushrooms (i like baby bella)
place onions and mushrooms on bottom.
sprinkle with garlic and salt.
place roast on mushrooms and onions.
rub on 2 cloves minced garlic.
sprinkle salt and pepper (freshly ground is awesome).
bake on 400 for 2-2/12 hours (depending on size of roast)
cool in fridge for a few hours or overnight.
take out roast from pan and slice against the grain.
mix in 1 1/2 – 2 tbs cornstarch (again, depends on amount of liquid) into the gravy. add 1/2 cup parve milk (can add more if you like). mix again.
place gravy in oven on 400 for about twenty minutes.
add slices meat back to pan and bake on 400 for one more hour. (make sure pan is tightly covered)
it’s really good! i gave this recipe to someone and she added white wine to the mixture. i’m not such a fan of adding wine to my food, but if you are, she said it gives it an awesome flavor.February 20, 2009 5:18 pm at 5:18 pm #641655
Asdfghjkl: yup!!!!!! Guest house is all ready for u guys!!February 20, 2009 6:01 pm at 6:01 pm #641656
ames – $16.50 was chicken pastrami. not too big, but a good size for chulent. the regular pastrami started in the mid twenties (depending on the size).
And this was in Shloime’s. Coop is usually cheaper (jackson coop)February 20, 2009 6:09 pm at 6:09 pm #641657
syriansephardi: yay!!!!!!!!!!!!February 20, 2009 6:54 pm at 6:54 pm #641658
Asdfghjkl: minhas at 519 don’t be lateFebruary 20, 2009 7:48 pm at 7:48 pm #641659
ames: try pomagranit, they got everything!!!
syriansephardi: i’ll be there real soon!!!February 20, 2009 8:01 pm at 8:01 pm #641660
This is how to spell Pomegranate, asdfghjkl.February 20, 2009 8:35 pm at 8:35 pm #641661
syriansephardi: i’m leaving really soon, i can’t wait.$February 22, 2009 1:16 am at 1:16 am #641663
torahtziva: ha thanx for the spelling lesson!!!March 5, 2009 8:30 pm at 8:30 pm #641665
Friday night we are having:
Salmon (havent decided what type)
1 whole turkey
Potatoes roasted with the turkey
Shabbos lunch is leftovers and a salad.March 6, 2009 1:29 am at 1:29 am #641666
We normally have on Friday night Challah, fish, soup, chicken and potatoes (not kugel), and a vegetable with desert. Shabbos lunch is salads and fish, cholent and potato kugel, and a vegetable.March 6, 2009 9:37 am at 9:37 am #641667
Fake rotisserie chicken (made in a crock pot)
Oven fried sesame chicken
Fanned sweet potatoes
DessertMarch 6, 2009 11:08 am at 11:08 am #641668
I can only make a whole Turkey when my mother comes because I do not know how to carve it 🙂 (and yes, its the cheap turkey I got thanksgiving time LOL – I love Thanksgiving food!)March 6, 2009 12:13 pm at 12:13 pm #641669
chicken soup with knaidlach
chicken with some bottle sauce
chocolate cake and home made apple sauce
gefilte fish or chopped liver
eggs with tzibbel (onion)
salad and coleslaw
choc. cake and home made apple sauceMarch 20, 2009 5:15 pm at 5:15 pm #641671
i’m so happy for your (usually deprived) husband, amesMarch 22, 2009 8:29 pm at 8:29 pm #641675
ames: i’m happy to hear you out the potato kugel in the chulent as I taught you!!! 🙂March 26, 2009 7:59 pm at 7:59 pm #641676
Does anyone know a good Chicken Wellington recipe?
Would like it for this shabbos please.
thank youMarch 26, 2009 9:33 pm at 9:33 pm #641677
mom has a great one. basics are broccoli mixture, then cutlet, then mushroom mixture- roll in Mechel’s pastry dough. I know- i’m a big help 😉
I think the key to a good taste (not bland) is to put garlic powder on the cutlet and enough duck sauce on top of the dough
g’luck & njoy
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