Best Imamother recipes you tried over Yom Tov

OOTBubby

Sun, Sep 26 2010, 8:15 pm

lalelo wrote:

I tried searching for the bolded items but they dont seem to come up, when u have a chance, can u please give me the recipe or the link where you got them? thanks so much

Apple Crunch Galette is mentioned in the Bored Stiff-New Recipes here at http://imamother.com/forum/vie.....41570 but the recipe itself is actually here http://www.chef2chef.net/news/.....1.htm

Some of the others are easier to just re-post here from what I've copied rather than finding the threads.

Honey-Soy Roast
1/2 cup plus 2 Tbsp soy sauce
1/2 cup plus 2 Tbsp light brown sugar, packed
1/4 cup honey
9-12 cloves garlic, crushed
2 large onions, sliced and placed under, on top, and around the roast

Apricot-Soy Roast
1/2 c water
1/2 c ketchup
1/2 c brown sugar
2 tbsp balsamic vinegar
2 tbsp apricot jam
2 tbsp soy sauce

Slice 2 large onions into rings. lay in large, shallow pan. Put meat on top. Pour over sauce. Seal with foil completely. Bake at 350 for 3 hours.
Cool, slice against the grain.

Doughless Potato Knishes
6 lbs. potatoes, cooked and mashed
6 eggs, beaten
2 cups flour
6 lg. onions, sliced and sauteed
1/2 lb. margarine
2 tbsp. salt
3/4 tsp. black pepper
beaten egg
sesame seeds, optional

Mix all ingredients until smooth. Divide into two roaster pans. Bush with beaten egg and sprinkle with sesame seeds if desired.

Bake for one hour at 375.

Freezes very well.

Note: This makes a huge quantity. Feel free to halve or quarter the recipe and to bake in any size pan you like.

Peanut Butter Brownies are here: http://imamother.com/forum/vie.....26421

Rosemarie Pie is here: http://imamother.com/forum/vie.....27481

Peanut Butter Swirl Pareve Ice Cream
16 ounce whip
1/2 cup sugar
4 eggs
1 tsp vanilla
Beat whip till stiff, add sugar beat,add eggs one at a time, add vanilla

Peanut butter Swirl
1 1/4 cup powdered sugar
1 cup peanut butter
1/4 cup margarine
1 tsp vanilla

Mix swirl ingredients together.

Mix peanut mixture into the ice cream and swirl for 30 seconds.

Parve Ice Cream Recipe Without Separated Eggs

1 (16 oz) container topping
4 eggs
2 tsp vanilla extract
1/2 cup sugar

On medium speed, beat eggs in mixer until they are a nice lemony color.
Add liquid topping, vanilla extract, and sugar. Continue to mix until you get the right ice cream consistency.
Freeze in container.

NOTE: For a non-vanilla version, you can flavor the ice cream any which way you'd like.

HEALTH TIP: When using raw eggs in a recipe, wash eggs well with warm soapy water, before cracking and using them.

Honey-Dijon breaded schnitzel is here: http://imamother.com/forum/vie.....crumb

Note: for dessert recipes calling for whole, raw eggs, I used egg substitute (Egg Beaters) with perfect results.

OOTBubby

Mon, Sep 27 2010, 4:56 pm

Mint Chocolate wrote:

ISO chocolate fudge sauce

This one is posted here some place (I haven't tried it, but I copied it down to possibly try some time):

Hot Fudge Sauce

1 8oz. container of rich's whip or 1 cup heavy cream
1/3 cup light corn syrup
12 oz. choc chips

In a small saucepan, mix rich's whip and corn syrup over medium heat. Bring to just a boil, and stir for 2 minutes. Then mix in chocolate chips. Stir until smooth. Remove from heat. Serve warm over ice cream or what ever you want.

Tue, Sep 28 2010, 7:32 am

OOTBubby wrote:

Doughless Potato Knishes
6 lbs. potatoes, cooked and mashed
6 eggs, beaten
2 cups flour
6 lg. onions, sliced and sauteed
1/2 lb. margarine
2 tbsp. salt
3/4 tsp. black pepper
beaten egg
sesame seeds, optional

Mix all ingredients until smooth. Divide into two roaster pans. Bush with beaten egg and sprinkle with sesame seeds if desired.

Bake for one hour at 375.

Freezes very well.

Note: This makes a huge quantity. Feel free to halve or quarter the recipe and to bake in any size pan you like.

This might be a stupid question, but how do you shape the knishes? Do you just make small balls? How many knishes did this make?

OOTBubby

Tue, Sep 28 2010, 7:37 am

SV wrote:

OOTBubby wrote:

This might be a stupid question, but how do you shape the knishes? Do you just make small balls? How many knishes did this make?

You just put the mixture into a pan and bake it. When it's done, you can remove it from the pan and slice it. Makes at least two 9 x 13 pans, but I usually make more smaller pans.

Tue, Sep 28 2010, 7:45 am

OOTBubby wrote:

SV wrote:

OOTBubby wrote:

This might be a stupid question, but how do you shape the knishes? Do you just make small balls? How many knishes did this make?

You just put the mixture into a pan and bake it. When it's done, you can remove it from the pan and slice it. Makes at least two 9 x 13 pans, but I usually make more smaller pans.

thank you.

greeneyes

Tue, Sep 28 2010, 6:20 pm

c.c.cookie wrote:

Can't find the link, but I can cut and paste the recipe from my computer. Enjoy!

Chinese Chicken
2 chicken breasts cut into small pieces
coated in egg and then flour

1 onion cubed
1 pepper cubed
1 can / some fresh mushrooms
(these are the veggies I use but u can really use anything you have in the house)

Place the veggies in a pan, sprinkle salt and pepper and drizzle some oil over them. Bake for a half an hour covered at 350. (the reason why I bake the veggies first is b/c I don't like them crunchy, if you don't mind them a bit underdone you can bake everything at once for just 40 mins.)

Take veggies out of the oven and put chicken on top, then pour this mixture on top of everything:
1/2 c oil
1/2 c soy sauce
1/2 c brown sugar

Bake covered for another 40 mins and serve over rice.

Does anyone know if this recipe reheats well? Can I make it tonight & reheat it tomorrow or will it be better if I bake it tomorrow?

preempservices

Mon, Oct 04 2010, 11:27 am

This thread was really helpful when cooking fatigue set in!
I made Chinese chicken - that will definitely be a repeat. I halved the sugar. I will add that the chicken got soggy since we didn't eat it until the next night, so I would make it for a first night, or if the oven is on, you can make it on yom tov.
Dough-less potato knishes - only DH really liked it.
Wanted to make Bissli salad, but designated shopper could not find bissli. Confused

My daughter make an ice cream pie - she got the recipe from a friend - take a graham crust, dump in 16 oz of Rich's whip, add some broken up cookies. I don't eat that stuff - but the children liked it.

yOungM0mmy

Fri, Oct 15 2010, 7:25 am

loveshoes wrote:

PinkFridge wrote:

Bissli salad?

Bissli Salad - from here:

romaine lettuce
cherry tomatoes
purple onion
1 bag crusshed Bissli (I used BBQ)
(I also added chunks of avocado)

dressing:
1/2 c. oil (I subbed some with water)
3 T. mayo
4 T. sugar
1 tsp soy sauce
1 tsp/ mustard
1 tsp. salt ( I would use less next time - it was too salty for me and I am not sensitive to salt at all...)
1/2 tsp. pepper
1/8 c. water

Made this and added slices of shnitzel to make into a chicken salad. Yum!

peppermint

Wed, Jul 13 2011, 6:56 pm

OOTBubby wrote:

Parve Ice Cream Recipe Without Separated Eggs

1 (16 oz) container topping
4 eggs
2 tsp vanilla extract
1/2 cup sugar

On medium speed, beat eggs in mixer until they are a nice lemony color.
Add liquid topping, vanilla extract, and sugar. Continue to mix until you get the right ice cream consistency.
Freeze in container.

NOTE: For a non-vanilla version, you can flavor the ice cream any which way you'd like.

HEALTH TIP: When using raw eggs in a recipe, wash eggs well with warm soapy water, before cracking and using them.

I have a kitchen aid mixer. Do I make this recipe using the flat beater or wire whip?

ra_mom

Wed, Jul 13 2011, 7:10 pm

peppermint wrote:

OOTBubby wrote:

I have a kitchen aid mixer. Do I make this recipe using the flat beater or wire whip?

Wire whisk.

Last edited by ra_mom on Wed, Jul 13 2011, 7:29 pm; edited 1 time in total