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-> Chicken/ Turkey
queen
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 Sun, Jun 18 2006, 9:26 am
how does it serve??? Do you slice it.... or scoop?
Sounds like this might be what we'll be eating Monday night for dinner LOL
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DefyGravity
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Sun, Jun 18 2006, 9:32 am
Yay! I'm glad you liked it!!!
I just found out about a Manishewitz cooking contest this week and decided to make some more modifications and enter it!!!!
I just need a good name for it!
(Queen, I scoop it out).
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cindy324
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Sun, Jun 18 2006, 11:00 am
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What temp do you bake it on? Covered or uncovered?
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DefyGravity
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Sun, Jun 18 2006, 11:16 am
350 Uncovered.
I think that I'm going to try making shnitzel, cut it up, and then place it at the bottom of the pan (so it'll be less liquidy). I think that'll make it more solid and look a little more attractive.
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batya_d
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Sun, Jun 18 2006, 11:21 am
| DefyGravity wrote: | 350 Uncovered.
I think that I'm going to try making shnitzel, cut it up, and then place it at the bottom of the pan (so it'll be less liquidy). I think that'll make it more solid and look a little more attractive. |
That's a great idea, to make schnitzel first, because we loved it, but it was a little liquidy between the duck sauce and the juice the chicken lets out.
Good luck with the manischevitz contest!! I saw an ad for it over the weekend, and I wish I had a great recipe to enter! I'll try to think of a name for it-- chicken pastrami mashed potatoes casserole just doesn't have that ring to it.
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queen
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Sun, Jun 18 2006, 12:29 pm
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sounds along the same lines as Kosher by Design Hush puppies.... just without the dough.
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DefyGravity
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Sun, Jun 18 2006, 12:54 pm
Uh oh.
But good to know.
I'll look at the recipe and see how similar it is.
(I'm definitely making a lot of changes to the recipe, regardless).
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elkayed
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Sun, Jun 18 2006, 12:57 pm
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Defy- can you write out the entire recipe clearly? what do you add in the potatoes? it sounds good. Thanx.
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DefyGravity
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Sun, Jun 18 2006, 1:00 pm
| elkayed wrote: | | Defy- can you write out the entire recipe clearly? what do you add in the potatoes? it sounds good. Thanx. |
I don't have time to do it now, but I think there's a thread in the cooking section called Chicken layered w/ pastrami and mashed potatoes, where I give the recipe.
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elkayed
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Sun, Jun 18 2006, 1:01 pm
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Thanx. I'll check it out.
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DefyGravity
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Sun, Jun 18 2006, 4:20 pm
Ok, so for the cooking contest, I'm unable to use ducksauce. Does anyone know if apricot jelly will probably taste the same? Unfortunately, I'm limited to ONLY 8 ingredients, and I need ONE ingredient that closely mimics the taste of ducksauce.
Apricot jelly, what do you think?
If anyone has a better substitution, let me know.
I might use some type of BBQ sauce, b/c that may be allowed - I think I'm just not allowed to use a Kosher competitor's brand.
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realeez
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Sun, Jun 18 2006, 4:24 pm
defygravity, what about honey mustard? (I know it isn't similar to duck sauce but it would probably work well too)
what's really good is if you egg wash the top and sprinkle w/ sesame seeds - looks really good like that and becomes knish like.
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DefyGravity
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Sun, Jun 18 2006, 4:30 pm
I can egg wash it (thanks for the idea), but won't be able to use sesame seeds b/c I'm only limited to 8 ingredients.
Maybe I'll try it w/ honey mustard this week, thanks for the idea.
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chocolate moose
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Sun, Jun 18 2006, 5:53 pm
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you can make your own duck sauce with that jelly and viengar, I don't have the exact prportions handy ...........
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Motek
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Sun, Jun 18 2006, 6:48 pm
| DefyGravity wrote: | | (I'm definitely making a lot of changes to the recipe, regardless). |
But if it's so excellent, you're going to tamper with it? 
Will you keep making it and adjusting it and tasting it?
How about setting up a stand somewhere and we'll give you FEEDback on the variations? 
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Motek
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Sun, Jun 18 2006, 6:54 pm
| DefyGravity wrote: | | SaraG wrote: | | Think it would be good on the blech for Shabbos day? |
I've only served it on shabbos day, it tastes very good. |
Any tips on how you keep it from spoiling and not burning?
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realeez
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Sun, Jun 18 2006, 7:31 pm
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if it not saucy, then on shabbos, you can put it on top of an upside down pan or pot that is over the blech or on top of the cholent pot/slow cooker.
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chocolate moose
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Sun, Jun 18 2006, 7:35 pm
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it's def. not saucy. it doesn't get that hot on the blech, though it doesn't need to.
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