shavous menu 5772!

goodheart

Sun, May 13 2012, 10:40 pm

chocolate chips wrote:

So far some ideas I have had:
mini sweet potato and sweet grilled veg pile
shnitsel with mushroom sauce
chicken bite pies
rice with pepper
won tons with hot n spicy dipping sauce

and Im still thinking of more things.

whats ur wonton recipe?

manyhats

Sun, May 13 2012, 10:59 pm

I will happily take any leftovers.

I will put them in my freezer and enjoy them for months!

Do you all really make/serve so much for meals.

Where do you store e/t. How many fridges/freezers?

I am agog!

I have no idea ,at the moment , what my meals will look like.

I do know they will be streamlined and easy.

Examples:

cantaloupe, eggplant Parmesan purchased from pizza shop, salad

grapefruit, frozen cheese blintzes , sour cream , frozen broccoli florets

honey dew, bagels and lox , salad

cottage cheese and fruit, tuna fish, cheeses, hero bread

The salads will be made fresh for each meal. They will include sliced : mushrooms, broccoli, avocado, cherry tomatoes, cucumbers, red /yellow peppers. Drizzled wit fresh squeezed lemon juice and olive oil. Optional cubed feta cheese served in a bowl.

Desserts; fruit, cheesecake, icecream, coffee , tea

My husband is very pleased with these meals. He is not aware that Yom Tov meals needs many many selections. I intend to keep it this way!

Bracha

goodheart

Sun, May 13 2012, 11:52 pm

fri ,shabbos out

ms (company)chinese style
fish
wonton soup
sesame chicken
chicken and beef lo mein
sushi chicken
fried rice
eggrolls
still deciding for dessert

sunday lunch
fish
onion soup
eggplant parm
Caesar salad
baked potato /with cream sauce
cheese cake
ice coffee

sunday night ( company)
serving the same food as other night ( different ppl )
my family don't mind eating same thing

monday lunch (company)
fish
onion soup,
bubble ring
penne al vodka
cheese blinzes
eggplant parm
potato with mushroom and broccoli
kish
mozzarella sticks
some kind of veg thing not sure yet
veg salad
greek salad
some other kind of salad gonna try out
ice coffee
fruity drink
dessert is few different cheese stuff ice cream

any other ideas feel free?

mommyhood

Mon, May 14 2012, 10:14 am

ra_mom wrote:

Motzei Shabbos
gefilte fish
salmon
marinated eggplant
chicken soup and lokshen
skirt steak salad
cabbage and noodles
cherry crumble

Sunday Afternoon
cheese blintzes
cream of asparagus soup
cream sauce salmon
penne alfredo with tomatoes
Greek salad
cheesecake

Sunday Night
gefilte fish
salmon
spinach dip
chicken soup and lokshen
pickled meat
orzo with fresh peas and carrots
strawberry shortcake

Monday Afternoon
out

Can you post your cream of asparagus soup and cream sauce salmon recipe. Thanks!

ra_mom

Mon, May 14 2012, 2:49 pm

ds6099 wrote:

RA Mom- can I have your recipe for marinated eggplant and spinach dip?
Thanks!

Marinated Eggplant
-1 eggplant, sliced into circles
-oil, for frying
-1/4 cup vinegar
-1/2 water
-2 tsp sugar
-1/4 tsp salt
-5 garlic cloves, crushed
-1/4 red pepper, finely diced

Fry eggplant in oil. Drain on paper towels. Set aside.
Combine vinegar, water, sugar, salt, garlic, and red pepper in a 2 lb. container. Cover and shake until marinade is mixed well. Taste. Adjust sugar and salt seasoning to your liking.
Add fried eggplant slices. Give container 1 shake.
Let sit in refrigerator for a day before serving.

Spinach Dip
-1 lb. frozen spinach, partially defrosted
-1/2 cup mayonnaise
-3 garlic cloves
-kosher salt, to taste

Process the partially defrosted spinach, mayo, and garlic together in the food processor. Season with salt to taste. (Spinach needs a lot of salt.) Process again until mixed well.
Store in 2 lb. container. (Makes a lot, but delicious - perfect for 3 days YT.)

Last edited by ra_mom on Tue, May 20 2014, 9:35 pm; edited 1 time in total

ra_mom

Mon, May 14 2012, 2:53 pm

mommyhood wrote:

Can you post your cream of asparagus soup and cream sauce salmon recipe. Thanks!

Cream Sauce Salmon
• 1 lb. salmon filets
• 1/2 cup water
• 1/2 cup vinegar
• 1 cup lemon juice
• 2 Tbsp salt
• 2 cups sugar
• 1 onion
• 4 Tbsp mayonnaise
• 4 bay leaves
• 1 Tbsp pickling spice

Combine the vinegar, lemon juice, salt and sugar.
Divide mixture in half.
Add 1/4 cup water to each half.
Place fish in a large pot with half of the mixture. Heat the pot to boiling. Cook fish in covered pot for 11-12 minutes.
Pour out the seasoned water.
Add the mayonnaise to the other half of the mixture. Mix well with hand blender.
Layer sliced onion on bottom of fish container. Place cooked salmon on top. Pour the rest of the mixture containing the mayonnaise over the fish.
Place bay leaves and pickling spice in a cheese cloth. Add the cheese cloth to the container, making sure it it covered in sauce.
Cover and refrigerate for a day or two before serving.

will post soup recipe soon iyH

sunny90

Tue, May 15 2012, 7:44 am

c.c.cookie wrote:

Sbs -
Can I have the recipe for Salad w/ Shredded Cheese and Avocado Dressing please?

I believe this is the one that's been going around Imamother for a while.
I made it once and it's delish!

OldYoung wrote:

No problem! It's really great!!

Dressing:
medium ripe avocado, peeled and cubed
1/2 c mayonnaise
1/3 c oil
1/3 c water
3 T lemon juice (I use a drop less so that it's not so tart)
2 garlic cloves, peeled (I use crushed cubes)
1/2 t salt
1/4 t hot pepper sauce

bunch romaine lettuce torn
1 12-oz box of grape tomatoes, sliced
1 c shredded mozarella and cheddar cheese
1 2 1/4 oz can sliced black olives, drained
2 scallions, chopped
small bag chips of your choice (I use terra sticks)

Blend dressing ingredients until smooth. (I whisk with a fork but you should probably use a blender!) Layer salad ingredients, pour dressing over, sprinkle with chips.

From this thread.

c.c.cookie

Tue, May 15 2012, 7:53 am

sunny90 wrote:

c.c.cookie wrote:

Sbs -
Can I have the recipe for Salad w/ Shredded Cheese and Avocado Dressing please?

I believe this is the one that's been going around Imamother for a while.
I made it once and it's delish!

OldYoung wrote:

From this thread.

Thanks! Sounds great!

claire heron

Wed, May 16 2012, 2:05 pm

sbs wrote:

here's what I have so far

Friday Night (home with company)
Gefilte Fish/ Pickled Salmon
dips and salads
Chicken soup/Knaidlach
Chicken Kishka Wontons
Roasted Whole Chicken
Farfel
Apple Kugel
Ramen Noodle Salad
Praline Pie

Shabbos Day (not sure if I'll be home, but if yes, here's the menu)
Gefilte Fish/Salmon
Dips and Salads
Sauteed Liver/Egg Salad
Cholent
Deli Salad

1st Night (just us)
Rolls
French Onion Soup
Baked Ziti w/ Broccoli
Caesar Salad
Chocolate Cheese Muffins

1st Day (home with company)
appetizer - not sure, some kind of salmon
Penne ala Vodka
Mushroom/Onion/Cheese Quiche
Spinach Bourekas
Mini Pizzas
Salad w/ Shredded Cheese and Avocado Dressing
Iced Coffee
Caramel Pecan Cheese Cake

2nd night (eating out)

2nd Day (home with company who are on diets)
Pickled Salmon
Spare Ribs
Grilled Chicken Cutlets
Potato Broccoli Quiche
Grilled Veggie Salad
Hearts of Palm/Tomato/Mushroom Salad
Tiramisu

Extras
Everything but the Kitchen Sink Cookies
Chocolate Almond Biscotti
Cinnamon Craisin Biscotti
Chocolate Cake
Blondies
Chocolate Oatmeal Marble Bars

I am so coming over your deserts sound devine!!!

MaBelleVie

Wed, May 16 2012, 4:47 pm

ra_mom wrote:

wwmom wrote:

Ra_Mom, can you please post the skirt steak salad recipe? thanks.

Here you go
http://imamother.com/forum/vie.....light

Do you reheat the steak or serve at room temp? Is it soft if not served when fresh?

sbs

Wed, May 16 2012, 5:05 pm

it's from BY Cookbook, one bowl sauce

I haven't tried it yet, but someone told me it was good

1 box penne
2 T butter
1-2 medium onions, diced
1 cup heavy cream
1/3 cup vodka
1 can (32 oz) crushed tomatoes
2 T sugar
1 T garlic powder
1 tsp. salt

Cook pasta, drain, and keep warm

Heat butter in a large skillet over medium heat, add onions. Cook until transparetn, about 5 minutes.
Add heavy cream, vodka, crushed tomatoes, and sugar. Simmer sauce 5 minutes. Season with garlic powder and salt to taste.

Pour sauce over pasta and serve immediately.

I'll probably store pasta and sauce separately, and heat separately and mix right before serving

ra_mom

Wed, May 16 2012, 5:05 pm

MaBelleVie wrote:

ra_mom wrote:

wwmom wrote:

Ra_Mom, can you please post the skirt steak salad recipe? thanks.

Here you go
http://imamother.com/forum/vie.....light

Do you reheat the steak or serve at room temp? Is it soft if not served when fresh?

I do not reheat.
I make it that day, and leave it at room temperature until ready to serve. (I usually prepare it before the zman, and serve it the first night.)
This time, because Shabbos comes first, I will be making it while dh is in shul, and then will leave it at room temp until ready to serve. It takes minutes to make, but I will have to turn on a flame. (Will be doing so anyway for first day dairy meal.)

MaBelleVie

Wed, May 16 2012, 5:19 pm

Thanks! I actually like using the London broil recipe from kbd for skirt steak salad. I think I'll make it for shavuos- keep it marinating in fridge, and pop in the pan shortly before the meal.

ra_mom

Wed, May 16 2012, 5:33 pm

MaBelleVie wrote:

Thanks! I actually like using the London broil recipe from kbd for skirt steak salad. I think I'll make it for shavuos- keep it marinating in fridge, and pop in the pan shortly before the meal.

Sure!