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Forum
-> Recipe Collection
-> Shabbos and Supper menus
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greenfire
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 Fri, Jun 19 2009, 5:16 pm
who am I kidding - I like to eat ...
margaritas with fresh lime and jose cuervo  
sweet & sour chicken
rice
egg rolls
deviled eggs
pasta salad
pie maybe lemon meringue ...
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OldYoung
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Fri, Jun 19 2009, 7:17 pm
| greenfire wrote: | who am I kidding - I like to eat ...
margaritas with fresh lime and jose cuervo
sweet & sour chicken
rice
egg rolls
deviled eggs
pasta salad
pie maybe lemon meringue ... |
we're coming for the margaritas!!!
anyway, now that the cooking's done, here's the menu-
gefilte fish
veg chicken soup with matzah balls
portobello mushroom steak
shnitzel
roasted red potaoes
asian steak salad (minus the steak)
sorbet
I am all cooked out. it's tiring being a chef and mom at the same time!!
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chanchy123
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Sat, Jun 20 2009, 5:41 pm
| zissy2004 wrote: | chanchy? pigs in a blanket???  whats that?
just a side question, is this the longest thread on imamother? |
I had sneaky feeling imamother would change that into davar acher in a blanket.
That's how I grew up saying it.
In Israel it's called moshe bateyva.
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zissy2004
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Sun, Jun 21 2009, 8:04 am
this week was:
challah
gefilte fish with cooked salmon
salads (matbucha, tchina,etc..)
chickensoup with lokshen en kneidlech and arbes (chickpeas)
baked chicken with potato kugel, lokshen kugel and farfel
carrot salad and corn salad
3 layer ice cream
challa
same fish as above
eggs and liver
cholent and kugel and kishka
salads
3 layer ice cream
most weeks is the same : )
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sarahd
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Sun, Jun 21 2009, 8:13 am
| GR wrote: | | Sarahd, do you mind sharing your open-face blueberry pie recipe? I know it's probably late for you over there, so I'll plan on it during the week or for next Shabbos, if you have a chance to post it. Thanks. |
Here you are. It's the best pie I've ever eaten. I use a frozen 9" crust and about 1/4-1/2 c. less berries.
http://www.epicurious.com/reci.....01866
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ra_mom
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Sun, Jun 21 2009, 4:27 pm
| sarahd wrote: | | GR wrote: | | Sarahd, do you mind sharing your open-face blueberry pie recipe? I know it's probably late for you over there, so I'll plan on it during the week or for next Shabbos, if you have a chance to post it. Thanks. |
Here you are. It's the best pie I've ever eaten. I use a frozen 9" crust and about 1/4-1/2 c. less berries.
http://www.epicurious.com/reci.....01866 |
This looks great. Thanks from me too!
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scb88
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Thu, Jun 25 2009, 11:27 am
Fri Nite
Challah
Fish
Soup
Matzah Balls
Duck Sauce Chicken
Potato Kugel
Cabbage and noodles
Broccoli Craisin Salad
Chinese Cole Slaw
Peach Cream
Cake
Shabbos Day
Challah
Fish
Lentil Soup
Chicken
Salads from Fri Night
Deli Salad
Peach Cream
Cake
Fresh Fruit
Shalosh Seudos
Challah
Fish
Salmon Salad
Leftover Salads
Caesar Salad
Not sure what else...
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Clarissa
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Thu, Jun 25 2009, 11:52 am
Brunch for dinner (sort of):
Chinese velvet corn soup
Red bell pepper and cheese strata
Roasted beet salad with almonds
Chocolate pudding (if I have enough chocolate to chop)
If I can, I'll make muffins for Shabbat morning, either corn-lemon-blueberry or corn-pumpkin.
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sarahd
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Thu, Jun 25 2009, 12:08 pm
Challah
Teriyaki salmon skewers on taglierini pasta
Chicken soup with matzo balls and lukshen
Oven-fried chicken
Apricot-Peach kugel
Mushroom or Jewel rice
Colorful vegetable salad
Green salad
Sautéed snap peas
Ice cream with crunch
cholent
kishke
fish??
eggs
chopped liver
cold fried chicken
salads
mini ice cream bars
Oatmeal Chocolate Chip Bars for nosh
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Seraph
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Thu, Jun 25 2009, 12:10 pm
Home made sourdough challah
Tomato chicken soup (cross between minestrone and chicken soup)
Mock chopped liver (eggplant and onions)
Tomato dip
Cucumber salad
If they're ready in time, lacto fermented ginger carrots and homemade sauerkraut
Chicken with mushroom and wild rice stuffing
Some kind of desert. I'm thinking cookies, not sure what kind though. Perhaps oatmeal cookies.
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sped
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Thu, Jun 25 2009, 12:13 pm
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Seraph (or anyone else) - how do you make egggplant liver? Does it taste similar to the store-bought one? I really love it and would like to lear how to make it at home.
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Seraph
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Thu, Jun 25 2009, 12:17 pm
| sped wrote: | | Seraph (or anyone else) - how do you make egggplant liver? Does it taste similar to the store-bought one? I really love it and would like to lear how to make it at home. |
REALLY brown a chopped onion. Add a diced and peeled eggplant. Cook until that is browned as well.
Blend in food processor with salt.
Deceptively simple and delicious.
I don't know what the store one tastes like, but I really love this one! (I generally drain the oil out of it before blending it bec I find it gets too oily otherwise.)
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sped
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Thu, Jun 25 2009, 12:39 pm
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Seraph - thanks. I will try it!
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OldYoung
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Thu, Jun 25 2009, 1:14 pm
salmon, angel hair pasta, with creamy dill sauce
butternut squash soup (savory)
chicken pastrami rollups
herb roasted red potatoes
garlic snap peas
tossed salad (ranch)
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ra_mom
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Thu, Jun 25 2009, 1:20 pm
| OldYoung wrote: | salmon, angel hair pasta, with creamy dill sauce
butternut squash soup (savory)
chicken pastrami rollups
herb roasted red potatoes
garlic snap peas
tossed salad (ranch) | Would you be able to post your savory butternut squash soup? And you're chicken roll ups?
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OldYoung
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Thu, Jun 25 2009, 1:33 pm
The butternut squash soup is the one from dining in (as opposed to another sweeter recipe that I tried and didn't really like). I can post the recipe later, if you don't have the cookbook. (It's the one with the raddichio topping but I don't know how to check it so I skip it.)
The chicken pastrami rollups are really simple. Mix equal amounts of spicy brown mustard and mayonnaise together in a bowl. Smear generously on puff pastry squares. Roll a pounded piece of chicken breast up with a slice of pastrami, jelly-roll style. Place a roll in the center of the puff pastry square, and fold like an envelope. (It helps if the corners overlap each other so that the rollup doesn't burst open while baking.) Place seam-side down in a pan, brush with beaten egg, sprinkle with sesame seeds, and bake at 350 for 30-45 min.
*I've heard of using duck sauce instead of the must/mayo, but personally I'm not a fan of the taste. It also helps if the pastrami is thin, so that it's flexible enough to roll.
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ra_mom
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Thu, Jun 25 2009, 1:37 pm
| OldYoung wrote: | The butternut squash soup is the one from dining in (as opposed to another sweeter recipe that I tried and didn't really like). I can post the recipe later, if you don't have the cookbook. (It's the one with the raddichio topping but I don't know how to check it so I skip it.)
The chicken pastrami rollups are really simple. Mix equal amounts of spicy brown mustard and mayonnaise together in a bowl. Smear generously on puff pastry squares. Roll a pounded piece of chicken breast up with a slice of pastrami, jelly-roll style. Place a roll in the center of the puff pastry square, and fold like an envelope. (It helps if the corners overlap each other so that the rollup doesn't burst open while baking.) Place seam-side down in a pan, brush with beaten egg, sprinkle with sesame seeds, and bake at 350 for 30-45 min.
*I've heard of using duck sauce instead of the must/mayo, but personally I'm not a fan of the taste. It also helps if the pastrami is thin, so that it's flexible enough to roll. | Thanks for the chicken recipe! How big of a piece of chicken breast do you use? And how many people does each roll feed?
I also don't like sweet versions of butternut squash soup. I don't have that cookbook, so whenever you have a chance (no rush) I would appreciate if you could post it. Thanks!
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OldYoung
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Thu, Jun 25 2009, 1:41 pm
| ra_mom wrote: | | OldYoung wrote: | The butternut squash soup is the one from dining in (as opposed to another sweeter recipe that I tried and didn't really like). I can post the recipe later, if you don't have the cookbook. (It's the one with the raddichio topping but I don't know how to check it so I skip it.)
The chicken pastrami rollups are really simple. Mix equal amounts of spicy brown mustard and mayonnaise together in a bowl. Smear generously on puff pastry squares. Roll a pounded piece of chicken breast up with a slice of pastrami, jelly-roll style. Place a roll in the center of the puff pastry square, and fold like an envelope. (It helps if the corners overlap each other so that the rollup doesn't burst open while baking.) Place seam-side down in a pan, brush with beaten egg, sprinkle with sesame seeds, and bake at 350 for 30-45 min.
*I've heard of using duck sauce instead of the must/mayo, but personally I'm not a fan of the taste. It also helps if the pastrami is thin, so that it's flexible enough to roll. | Thanks for the chicken recipe! How big of a piece of chicken breast do you use? And how many people does each roll feed?
I also don't like sweet versions of butternut squash soup. I don't have that cookbook, so whenever you have a chance (no rush) I would appreciate if you could post it. Thanks! |
The rolls are for individuals, like a personal knish. (My daughter is 18 mo, and she probably would never eat a whole one. Maybe a half. But a whole one for each adult.) I use a square that's about 4" square. Gosh I'm trying to figure out the right words here- I use a half of a half of a chicken breast. So I would pound the half, and slice it so that I have two long strips. You may be able to squeese a third out of there, though.
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Seraph
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Thu, Jun 25 2009, 1:45 pm
| merelyme wrote: | | Seraph wrote: | | sped wrote: | | Seraph (or anyone else) - how do you make egggplant liver? Does it taste similar to the store-bought one? I really love it and would like to lear how to make it at home. |
REALLY brown a chopped onion. Add a diced and peeled eggplant. Cook until that is browned as well.
Blend in food processor with salt.
Deceptively simple and delicious.
I don't know what the store one tastes like, but I really love this one! (I generally drain the oil out of it before blending it bec I find it gets too oily otherwise.) |
If you salt the raw eggplant and let it sit for about 15 minutes, the bitterness comes out with the liquid. | I dont find it bitter when I dont salt it and let it sit first...
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