Whats for shabbos meal tonight?

↑ 3Qts ↓

Sat, May 09 2009, 7:42 pm

Two Questions::

Momof5 do you make your own pastrami eggroll? If so can I have the recipe?

To everyone with a HUGE menu list. How do you serve? Do you put out everything on the table and everyone serves themselves or put a little of everything on everyones plate?

↑ Clarissa ↓

Sat, May 09 2009, 8:05 pm

heffer569, Just want to add a note about the salad, now that I've made it. We loved it. I roasted, peeled and sliced red peppers and added them, and I think they added a nice touch. So if you wind up making it at some point, I recommend the addition.

↑ heffer569 ↓

Sat, May 09 2009, 9:37 pm

Clarissa wrote:

Thanks so much for the tip I was gonna try the salad for dinner tonight and will add the red peppers. If all goes well I want to serve it for Shavous.

↑ mandksima ↓

Sun, May 10 2009, 12:10 am

heffer569 wrote:

We arent home for lunch and I have no interest in cooking sooooooooooo we are having
Matza
Grape Juice
Chicken Soup with Matza Balls
and thats it.

That's what I eat Friday night all of the time but with whole wheat bread instead of matzah. I make chicken and veggies too but I never get that far, I'm full already. I always freeze soup portions too so not much cooking for me unless we have guests.

↑ Mrs.K ↓

Sun, May 10 2009, 12:17 am

3Qts wrote:

I really don't know if I'm considered one with a huge menu list, but as someone with many many guests every week, I can say that I never ever ever ever put a little of everything onto everyone's plate. I think it's absolutely horrible.

What if someone is allergic to something? Didn't like something? Is too embarrassed to ask for a refill of something? Feels pressured into eating something he doesn't like because it's on his plate? Etc., etc. If it's just us and the kids, that's one thing but I think it can make guests very uncomfortable. It's just so much nicer when you can take what you want, take more of what you want, not touch what you don't like, etc.

The only thing I've ever handed people a plate of is fish, soup, and dessert, depending on what it is.

↑ chanchy123 ↓

Sun, May 10 2009, 12:43 am

Haven't posted on this thread for a while, so I'll do a post Shabbat post, if you don't mind.
We had guests over for the entire Shabbat, a young couple with a toddler.
Fri. night:
salads and spreads
Jarred gefilta fish (mistake due to laziness, will not be repeated)
Chicken soup
chicken stir fry with noodles
regular chicken
baked rice and veg. (new recipe was really good and presentable)
Dessert - choc. cake brought by guests.

Shabbat morning:
salads and spreads (including bisli salad)
chicken with barley and potatos
bake cauliflower with cashews
sweat potato pie
pineapple ice cream sort of thing

Seuda Shlishit:
Pizza with tons of yummy toppings
tuna salad
sliced veg.
spreads and dips
cheases etc.

↑ sarahd ↓

Sun, May 10 2009, 1:38 pm

atlastamom wrote:

sarahd, could you please post the recipe for grilled chicken salad with mandarin oranges and tangy dressing? that sounds so good.

I pounded some chicken cutlets, marinated them for about an hour in olive oil, fresh lemon juice and salt and pepper. Then grilled them in my oven. On Shabbos I sliced them thin and arranged them with lettuce, purple onion rings and mandarin oranges.

I don't remember how I made the dressing anymore. embarrassed

I make a different kind of dressing each time because I forget what I put in the time before. I think it had olive oil, white wine vinegar, honey.....and I can't remember what else. Maybe some lemon juice, salt. It was good, that I can tell you.

↑ momof5 ↓

Sun, May 10 2009, 7:46 pm

3Qts wrote:

Two Questions::

Momof5 do you make your own pastrami eggroll? If so can I have the recipe?

I do and you can..

For this past Shabbos I made around 20 and I used the following:
1 whole package of eggroll wrappers (I can't remember the name of the compnay tht makes them but I buy them in a kosher supermarket. They are in the refrigerated section.)
2 onions (I like Vidalia)
4 packages of sliced pastrami (I bought the cheapest I could find - I think it was Meal Mart this week)

Chop and fry the onions until soft.
Cut the pastrami into little pcs and add to the onion. Continue to fry for a few more minutes.
That's the filing.

The eggroll wrappers are square. Place some of the filling accross the square diagonally (from point to point - although not all the way to the ends.) Use a litte beaten egg on the top corner so that when you fold them up it will stay closed. The packaege shows you how to roll them but it's basically - you fold up the bottom corner and then the sides and then the top.

Then you deep fry them until golden. I usually put an inch or 2 of oil in a pot and heat it up. I like to roll all the eggrolls before I start frying. Depending on the size of the pot I can fry 2 or 3 at a time. I use silicon tipped tongs to turn them and take them out of the pot. I usually put them on paper towel to drain the extra oil.

That's about it.

Enjoy!!

↑ momof5

Sun, May 10 2009, 9:13 pm

3Qts wrote:

Thanks so much momof5. I will try it. Eggrolls are usually good right when fried. How does this taste after a few hours?

I usually make them on Friday afternoon so they are pretty fresh for dinner. I warm them right before shabbos in the oven - uncovered so they don't get soggy.

If I let them, my boys would eat them all as I make them and not have them for dinner..

If there are ever any leftover after Shabbos, my son (the pickiest of all when it comes to food being fresh, the right temperature, etc) is still very happy to eat them, even warmed in the microwave.

So, basically I would say they still taste good.

I should tell you that it took me a few tries until I got them right. I burnt a few (and my pot - I put too many in at one time and the hot oil overflowed and caused a little fire..), some opened up, too oily, not enough meat, etc. There really is no exact science. Eventually you get a feel for it and know what you are doing. This week, B"H they came out great.

Let me know how yours come out.

↑ Seraph ↓

Wed, May 13 2009, 9:25 am

Friday night:

Corn flake covered tuna balls
Roasted pepper salad
Lettuce salad with candied almonds
Cherry tomato/basil salad

Orange soup

Honey mustard franks in blanks- gonna do a cross between deli roll and franks in blanks.
Potato kugel
Sweet noodle kugel

Jello.

Shabbos day we're having guests.

Corn flaked tuna balls
Roasted pepper salad
Cherry tomato/basil salad
Lettuce salad with almonds

Rice
Stuffed cabbage on blech overnight
Potato kugel
Sweet noodle kugel

Jello

↑ chanchy123 ↓

Thu, May 14 2009, 9:46 am

My parents and two of my brothers are coming over for DD's fourth birthday.

Fri night -
sweet and sour meatballs
chicken soup
brisket
roasted potatoes with garlic and olive oil
rice of some sort
sautéed green beens

dessert - a pineapple ice cream dessert

Shabbat lunch:
salads and dips (yet undecided)
honey garlic chicken
sweet potato pie
baked cauliflower with cashews
some other side dish - any suggestions? (maybe potato kugal)
dessert - birthday cake my mom is bringing

seuda shlishit:
lasagna
cheeses
salads
dips
cheese cake for dessert

I haven't yet decided on salads to accompany the meals - any good suggestions?

MiamiMommy ↓

Thu, May 14 2009, 12:33 pm

chanchy123 wrote:

What's "bisli salad"?

↑ scb88 ↓

Thu, May 14 2009, 2:59 pm

Friday Night
Challah
Fish
Soup
Matzah Balls
Crispy Chicken
Potato Kugel
Rice Pilaf
Green Beans
Roasted Carrots
Loaded Jello
Apple Honey Tart
Ice Cream

Shabbos Day
Challah
Liver
Lentil Soup
Crispy Chicken
Potato Kugel
Deli Salad
Loaded Jello
Apple Honey Tart
Ice Cream

Shalosh Seudos
Challah
Gefilte Fish
Salmon Salad
Bean Salad
Israeli Salad
Hard Boiled Eggs
Maybe a Pasta Salad

↑ heffer569 ↓

Thu, May 14 2009, 5:02 pm

Clarissa wrote:

Oven-Roasted Cod with Herb Citrus Vinaigrette
Rice pilaf
Curried Quinoa Salad with Orange on Spinach
Ice cream

Hey Clarissa I actually just bought cod today and was trying to figure out what to do with it other than battered. Could I get ur recipe.
TIA