September 17, 2013 12:24 am at 12:24 am #610667
I made a very nice spinach pie BH.
Crust: 1.5 c flour, 1/2 c oil, 1/4 c water, 1 tsp salt, bake for 10 min at 375.
Filling: 1 lb chopped spinach plus a handful more, melt in pot, mix in 13 slices American cheese, turn off fire, quickly mix in egg, pour into crust, bake for 1 hr at 350.September 17, 2013 12:51 am at 12:51 am #1007838
I must have put on ten pounds from licking that bowl.September 17, 2013 1:46 am at 1:46 am #1007839
Put together a very good salami sandwich. Put some garlic and pepper on it for added awesomeness. Topped it off with spicy mustard. I can say that it was superb.September 17, 2013 3:14 am at 3:14 am #1007840
I bought a doughnut.September 17, 2013 4:25 am at 4:25 am #1007841
Stuffed cabbage, 2 veal marsalas, turkey legs, and I still have a lot more to go.
Anyone have a fabulous recipe for a kugel made without eggs? We already have an oatmeal cranberry kugel, but I would love something else that would not cause a problem for my young grandson who is highly allergic to eggs, nuts, and seeds.September 17, 2013 1:19 pm at 1:19 pm #1007842
OOM: That was efficient. 🙂
Oomis: Wow!September 17, 2013 4:04 pm at 4:04 pm #1007843
veg mock chopped liver, fried peas (leftover hydrated dried split peas) potato salad, butternut squash pie, and hope to get the honey cake done today also.September 17, 2013 4:31 pm at 4:31 pm #1007844
Veal marsala is to die for, one of my favorite dishes. Thanks for giving me the idea of having it le kavod yom tov. Do you use Roland cooking marsala? It’s OU and available just about anywhere.September 17, 2013 4:32 pm at 4:32 pm #1007845
Veal marsala is to die for, one of my favorite dishes. Thanks for giving me the idea of having it le kavod yom tov. Do you use Roland cooking marsala? It’s OU and available just about anywhere.September 17, 2013 5:53 pm at 5:53 pm #1007846
chicken wingsSeptember 17, 2013 6:36 pm at 6:36 pm #1007847
oomis… would love the recipe for the veal marsala…. thanks!!September 17, 2013 6:39 pm at 6:39 pm #1007848
I use Kedem, a whole bottle of the cooking marsala, one packet of onion soup mix, lots of minced garlic, a little Italian season (or at least some basil), and rosemary plus a little paprika. You can put new potatoes around it also. Cover and bake until fork-tender. The smell while cooking is one of the closest things to Shamayim that I can think of. Baking challah is another.September 17, 2013 6:54 pm at 6:54 pm #1007849
oomis, a kugel without eggs? try onion kugel. It’s a big hit whenever I make it!
http://www.theyeshivaworld.com/coffeeroom/topic/onion-kugel#post-254946 I use kapusta’s second recipe. Good luck!September 17, 2013 7:28 pm at 7:28 pm #1007850
this is for a veal roast right… how long in the oven on 350??September 17, 2013 7:38 pm at 7:38 pm #1007851
I use scalloppine/cutlets, dredge in flour, salt, pepper (use potato starch for Pesach), saute in olive oil and earth balance on both sides (not too long), and then in the pan drippings, add chopped shallots, garlic, an assortment of mushrooms, and Marsala. I allow this to reduce (the flour helps thicken) with the cutlets in the pan, and I finish with parsley. It works very well with boneless, skinless chicken thighs pounded into medallions, as well.September 18, 2013 1:22 am at 1:22 am #1007852
YapchikSeptember 18, 2013 2:57 am at 2:57 am #1007853
Remind me not to read these threads on an empty stomach.October 8, 2013 10:50 pm at 10:50 pm #1007854
Today I made banana strawberry muffins, based on food.com’s easy moist banana blueberry muffins.
These muffins are delicious and so easy to make! I get 24 muffins out of what they say is 12 muffins, using regular sized cupcake holders.
3 large ripe bananas
3/4 cups sugar
1 egg, slightly beaten
1/3 cup oil (instead of melted butter)
1 cup whole strawberries (diced after measuring) (instead of blueberries) (You can even dice an apple and use it if you don’t have berries)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (omitted. Can’t tell the difference.)
1 1/2 cups flour
1. Mash bananas in a large mixing bowl. (I use a hand mixer)
2. Add sugar and egg.
3. Add oil and berries.
4. Combine dry ingredients and gently stir into banana mixture. (hand mixer again)
5. Fills 24 cupcake holders halfway. They grow when cooking so if you make them bigger they will spill over.
Bake at 375 degrees for 20 minutes.October 9, 2013 3:06 pm at 3:06 pm #1007855
Does anyone have the recipe for that two-minute microwave chocolate cake? I’m hungry and lazy! Thanks.October 9, 2013 4:32 pm at 4:32 pm #1007856
@wallflower – google chocolate peanut butter mug cake novice chef
Its an awesome recipe, and dairy too. Mmmmmmmmmm have me in mind please!October 9, 2013 5:14 pm at 5:14 pm #1007857
I use a veal neck roast. 350 degrees for a couple of hours, check for fork-tenderness, and if needed continue baking for another half hour or so.October 9, 2013 6:25 pm at 6:25 pm #1007858
haha Torah613 we had the same thought. I just made blueberry corn muffins yesterday that turned out really good! They were especially awesome served w/ vegetarian chili.
1 cup cornmeal
1 cup flour, all-purpose
2 teaspoons baking powder
1 1/2 cups water
2 teaspoons honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup blueberries
Stir all the dry ingredients, then mix in the liquid ones. Then fill your muffin tins and put in the oven at 400 for 20 min. There you go!October 29, 2013 1:51 am at 1:51 am #1007859
Today I made 3 pumpkin pies (from an 8 lb raw pumpkin) and 4 apple pies. 🙂November 5, 2013 10:06 pm at 10:06 pm #1007860
Pancakes! from allrecipes!
1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
Mix the dry ingredients then pour wet ingredients in. Takes 15 min to make!November 5, 2013 10:17 pm at 10:17 pm #1007861
So much cooking and baking! At least it isn’t in my kitchen this time! http://www.theyeshivaworld.com/coffeeroom/topic/help-i-let-my-wife-into-the-kitchenNovember 5, 2013 10:34 pm at 10:34 pm #1007862
That should have been on this thread.November 6, 2013 12:09 am at 12:09 am #1007863
Torah613Torah – I want to try that recipe so badly, and I’m always looking for a good crust! I’m waiting for a nice lasagna to come out of the oven, although I didn’t bake it. 🙂November 6, 2013 2:53 am at 2:53 am #1007864
I use the recipe in Spice and Spirit. It’s really good and they are really puffy! Today I cooked leftovers.November 6, 2013 3:28 pm at 3:28 pm #1007865
Bookworm: Do, it’s really good! And the crust is amazing – it’s very hard to make a mistake with it.
When I was making pies I tried making the crust that the pie recipe came with, and it came out terrible.
So instead, I used the spinach pie crust, but I took out the salt and put in a bit less than 1/4 cup of sugar. It turned into a delicious sweet crispy crust perfect for pies. 🙂
Syag: Recipe for what?November 6, 2013 3:56 pm at 3:56 pm #1007866
Blast this all. I want pie.November 6, 2013 4:20 pm at 4:20 pm #1007867
@Torah613Torah – YUMMMM!November 7, 2013 4:44 am at 4:44 am #1007868
I belong to a natural and organic food co-op in Brooklyn, and they have these great vegan seafood specialties, Sophie’s Kitchen (COR-Parve). I had the vegan calamari with spicy thick red sauce (with anchovy, pepperonicini flakes, and olive oil) for dinner, along with some Italian bread.November 20, 2013 5:53 pm at 5:53 pm #1007869
Oatmeal raisin cookies
French friesNovember 20, 2013 8:31 pm at 8:31 pm #1007870
☕ DaasYochid ☕Participant
WIY, don’t read this on an empty stomach.November 21, 2013 3:36 am at 3:36 am #1007871
Peanut butter aaaaaaaaaand (wait for it folks) jelly!
~I sprinkled a bit of sugar on top..does that count?November 21, 2013 3:48 am at 3:48 am #1007872
I doubt you cooked or baked that, but I did have some shnitzy and I must to say it was yummyNovember 21, 2013 3:56 am at 3:56 am #1007873
Hey! You could have just insulted a farmer big time!!
What’s shnitzy?November 21, 2013 4:04 am at 4:04 am #1007874
I had the ‘el’ kind. Not the ‘y’. I have yet to taste that…November 21, 2013 4:05 am at 4:05 am #1007875
I cooked someone’s goose todayNovember 21, 2013 4:05 am at 4:05 am #1007876
Just scared of an attack, I guess.November 21, 2013 4:27 am at 4:27 am #1007877
Ah, well, friendly warning about the y kind….
you bite it…it BITES BACK!!!!November 21, 2013 8:30 pm at 8:30 pm #1007878
Cheerios and milkNovember 21, 2013 8:38 pm at 8:38 pm #1007879
🐵 ⌨ GamanitParticipant
Torah613Torah- you’ve got to give me the recipe… I always buy my cheerios, I didn’t know you can bake your own. 🙂November 21, 2013 8:48 pm at 8:48 pm #1007880
cokush yeast cake
steamed onion (for center of rolled tomato fish)
preparations for tomorrow’s bialy baking.November 22, 2013 1:59 am at 1:59 am #1007881
I made cheesecake the other day. 🙂November 22, 2013 3:05 am at 3:05 am #1007882
I baked challah LKAVOD SHABBIS KODESH!November 22, 2013 6:34 am at 6:34 am #1007883
Wow! I haven’t been here in a while!
Well, today I baked Challah for the very first time (I baked it with my mother) – let’s see how it comes out! I also baked a cake, peanut butter blossom cookies, an ice cream sandwich cookie cake, and now, I will IY”H start on a deli wrap! YUM!!! All L’Kavod Shabbos!
Have a great Shabbos everyone 🙂November 22, 2013 9:06 am at 9:06 am #1007884
Hey giigle girl!! Welcome back!!! So much time since weve seen you around!!November 22, 2013 4:05 pm at 4:05 pm #1007885
I baked coffee cake. I don’t know how it came out. It’s in the oven now, but I can’t check on it because just after I put it in, my wife, Popa bar Abba, kicked me out of the kitchen so she could make picklebeer.November 22, 2013 4:10 pm at 4:10 pm #1007886
Picklebeer goes very well with coffee cake. I’ll let you all know how the coffee cake was after shabbos.
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