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Forum
-> Recipe Collection
-> Shabbos and Supper menus
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tzatza
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 Thu, Dec 10 2009, 9:32 am
| chocolate moose wrote: | Looks like DD is home again.
MENU
Fizzy red wine
Bought rolls by night: water, w.w. and challah
Whole Challa by day, dunno which kind
Tom sce gef fish
Egg salad with onions
Zingy Corn salad with lettuce
Smirnoff’s (Raspberry) Ice
Rum and coke
Meat latkes, will post recipe
Hot dog knishes
Cranberry sauce from freezer
Cholent by day - potatoes, chickpeas, pink beans, farfel, cholent meat, kishka, piece of potato kugel for me
Ww blondies |
Recipe, please
TIA
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tzatza
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Thu, Dec 10 2009, 9:35 am
| chocolate moose wrote: | Looks like DD is home again.
MENU
Fizzy red wine
Bought rolls by night: water, w.w. and challah
Whole Challa by day, dunno which kind
Tom sce gef fish
Egg salad with onions
Zingy Corn salad with lettuce
Smirnoff’s (Raspberry) Ice
Rum and coke
Meat latkes, will post recipe
Hot dog knishes
Cranberry sauce from freezer
Cholent by day - potatoes, chickpeas, pink beans, farfel, cholent meat, kishka, piece of potato kugel for me
Ww blondies |
Recipe, please
TIA
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chocolate moose
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Thu, Dec 10 2009, 9:45 am
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sure. I got it at home. I'll post it blei neder.
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sarahd
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Thu, Dec 10 2009, 11:27 am
teriyaki salmon fillet
beef bouillon with dreidel lukshen
osso buco with accompanying vegetables
potato kugel
vermicelle
cholent
kishke
cold salmon or gefilte fish
egg salad and chopped liver
chef's salad with honey-mustard dressing
vinegret
vermicelle or compote
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SV
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Thu, Dec 10 2009, 11:32 am
| sarahd wrote: | teriyaki salmon fillet
beef bouillon with dreidel lukshen
osso buco with accompanying vegetables
potato kugel
vermicelle
cholent
kishke
cold salmon or gefilte fish
egg salad and chopped liver
chef's salad with honey-mustard dressing
vinegret
vermicelle or compote |
Is vermicelle a type dessert? How do you make it?
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Hashem_Yaazor
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Thu, Dec 10 2009, 11:34 am
I think vermicelli is a type of thin pasta, strands are spaghetti-like...
(The Indian restaurant in my hometown does serve an ice cream dessert with it in it apparently. I have never been there, but I read the menu!)
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ra_mom
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Thu, Dec 10 2009, 11:48 am
Shabbos Day
Challah
chrain
spinach dip
babaganoush
tehina
Gefilte fish
creamy balsamic salad
egg salad
lentil barley chulent
pastrami
frosted Chanukah cookies
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GoodEnough
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Thu, Dec 10 2009, 11:50 am
| ra_mom wrote: | Shabbos Day
Challah
chrain
spinach dip
babaganoush
tehina
Gefilte fish
creamy balsamic salad
egg salad
lentil barley chulent
pastrami
frosted Chanukah cookies |
how do you make babaganoush?
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SV
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Thu, Dec 10 2009, 11:51 am
| Hashem_Yaazor wrote: | I think vermicelli is a type of thin pasta, strands are spaghetti-like...
(The Indian restaurant in my hometown does serve an ice cream dessert with it in it apparently. I have never been there, but I read the menu!) |
I also thought it was a type of pasta but when I saw it next to compote it threw me off 
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Seraph
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Thu, Dec 10 2009, 12:01 pm
| muminlondon wrote: | | ra_mom wrote: | Shabbos Day
Challah
chrain
spinach dip
babaganoush
tehina
Gefilte fish
creamy balsamic salad
egg salad
lentil barley chulent
pastrami
frosted Chanukah cookies |
how do you make babaganoush? | Do you want her recipe? Or is mine also ok?
Take an eggplant and put it in the oven/broiler on really hot setting until it is charred/burned on the top. Turn it over and repeat until it is completely charred.
Cut off the skin and scoop out the pulp with a spoon.
Either use a fork to wisk it or blend in food processor. I prefer a fork because I prefer it stringier. Mix in some oil- probably a few tablespoons. Add salt, and chopped up scallions. Add either mayonnaise or techina (if techina, make sure its techina that is already prepared and if its not prepared, throw in a little water, lemon juice and garlic powder.)
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ra_mom
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Thu, Dec 10 2009, 12:02 pm
| muminlondon wrote: | | ra_mom wrote: | Shabbos Day
Challah
chrain
spinach dip
babaganoush
tehina
Gefilte fish
creamy balsamic salad
egg salad
lentil barley chulent
pastrami
frosted Chanukah cookies |
how do you make babaganoush? |
Babaganoush
• 1 large eggplant
• 2 cloves garlic
• 1/2 cup mayonnaise
• 1/2-1 tsp vinegar
• salt to taste
Peel eggplant and wrap in silver foil. Place wrapped eggplant in an aluminum pan.
Roast in the oven for 1 hour and 10 minutes.
Once eggplant is cool enough to handle, place it in the blender along with garlic, mayo, and vinegar for a few seconds. Season with salt to taste. Mix salt in well by hand.
(Ok to mash by hand if short on time.)
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GoodEnough
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Thu, Dec 10 2009, 12:04 pm
| Seraph wrote: | | muminlondon wrote: | | ra_mom wrote: | Shabbos Day
Challah
chrain
spinach dip
babaganoush
tehina
Gefilte fish
creamy balsamic salad
egg salad
lentil barley chulent
pastrami
frosted Chanukah cookies |
how do you make babaganoush? | Do you want her recipe? Or is mine also ok?
Take an eggplant and put it in the oven/broiler on really hot setting until it is charred/burned on the top. Turn it over and repeat until it is completely charred.
Cut off the skin and scoop out the pulp with a spoon.
Either use a fork to wisk it or blend in food processor. I prefer a fork because I prefer it stringier. Mix in some oil- probably a few tablespoons. Add salt, and chopped up scallions. Add either mayonnaise or techina (if techina, make sure its techina that is already prepared and if its not prepared, throw in a little water, lemon juice and garlic powder.) |
I'm curious how other ppl do it - so yours is fine too! I do it on the flame - only problem is it makes such a mess. Do you know if the taste would be the same in the oven?
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freidasima
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Thu, Dec 10 2009, 12:11 pm
I've got the flu and will be spending most of the next few days in bed.
Shabbos is therefore completely from the freezer except for the salads that dh will buy (chumus, techina, cabbage, egg).
We will have unidentififed frozen soup.
Unidentified and undated frozen chicken parts
a meatloaf labeled July
a coffee cake labled october
a sweet potato rolada labled october
a lukshen kugel labled August
and spaghetti I made yesterday.
That's it.
and the leftovers will be eaten until I get well.
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Seraph
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Thu, Dec 10 2009, 12:18 pm
| muminlondon wrote: | | Seraph wrote: | | muminlondon wrote: | | ra_mom wrote: | Shabbos Day
Challah
chrain
spinach dip
babaganoush
tehina
Gefilte fish
creamy balsamic salad
egg salad
lentil barley chulent
pastrami
frosted Chanukah cookies |
how do you make babaganoush? | Do you want her recipe? Or is mine also ok?
Take an eggplant and put it in the oven/broiler on really hot setting until it is charred/burned on the top. Turn it over and repeat until it is completely charred.
Cut off the skin and scoop out the pulp with a spoon.
Either use a fork to wisk it or blend in food processor. I prefer a fork because I prefer it stringier. Mix in some oil- probably a few tablespoons. Add salt, and chopped up scallions. Add either mayonnaise or techina (if techina, make sure its techina that is already prepared and if its not prepared, throw in a little water, lemon juice and garlic powder.) |
I'm curious how other ppl do it - so yours is fine too! I do it on the flame - only problem is it makes such a mess. Do you know if the taste would be the same in the oven? | I used to do it on the flame, and ditto about the mess. So long as you char it also in teh oven/broiler it should have the same taste as stovetop. It works just fine this way and tastes no different,
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freidasima
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Thu, Dec 10 2009, 12:19 pm
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Thank you! Dh said that he doesn't care if he eats challah and grape juice for a month I should just get well and stop worrying about what everyone will eat because I'm sick. And he told me to get off Imamother and go to sleep so I will do that soon too.
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Tamiri
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Thu, Dec 10 2009, 12:24 pm
| muminlondon wrote: |
I'm curious how other ppl do it - so yours is fine too! I do it on the flame - only problem is it makes such a mess. Do you know if the taste would be the same in the oven? | If you don't have a broiler, it won't come out the same. You need the flame to char the outside and give the pulp the smoky taste.
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shnitzel
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Thu, Dec 10 2009, 12:28 pm
| agh wrote: | | Schnitzel- what is that snickerdoodle pudding cake- sounds yummy please post |
This is really supposed to be a pie but I'm not a fan of pie crust and eating cake in pie crust isn't really my thing. I think it came out good even without the crust but you do have to scoop the caramel off the bottom of the pan.
Snickerdoodle Pie
Crust
1 9-inch pie crust (unbaked, rolled into a pie pan)
2 tsp butter, melted
1 tbsp sugar
2 tbsp ground cinnamon
Filling
1/2 cup brown sugar
1/2 cup butter, room temperature and divided
3 tbsp water
2 tbsp corn syrup
1/4 tsp ground cinnamon
2 tsp vanilla extract, divided
1/2 cup sugar
1/4 cup confectioners’ sugar
1 tsp baking powder
1/4 tsp cream of tartar
1/2 tsp salt
1 large egg
1/2 cup milk
1 1/4 cups all purpose flour
Preheat oven to 350F.
Prepare the pie crust by brushing the inside of the crust with melted butter. In a small bowl, combine sugar and cinnamon. Pour into pie plate and turn to coat the entire inside of the crust with the cinnamon sugar mixture. Set aside.
Prepare the filling.
In a small saucepan, combine brown sugar, 1/4 cup butter, water, corn syrup and cinnamon. Bring mixture to a boil, stirring occasionally to dissolve the sugar. Once sugar has dissolved, boil the syrup for 2 minutes. Stir in 1 tsp vanilla extract. Set aside.
In a large mixing bowl, cream together remaining 1/4 cup butter, sugar and powdered sugar until light and fluffy. Blend in baking powder, cream of tartar and salt. Beat in egg and remaining 1 tsp vanilla extract, followed by the milk. When mixture is smooth, blend in the flour, mixing only until no streaks of flour remain visible.
Pour flour mixture into prepared pie crust. Pour syrup over the cookie mixture. Do not mix. Carefully transfer pie to the oven.
Bake for about 45 minutes, until pie is browned and a toothpick inserted into the center comes out clean.
Cool for at least 30 minutes before serving. Serve warm.
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sarahd
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Thu, Dec 10 2009, 12:56 pm
| SV wrote: | | sarahd wrote: | teriyaki salmon fillet
beef bouillon with dreidel lukshen
osso buco with accompanying vegetables
potato kugel
vermicelle
cholent
kishke
cold salmon or gefilte fish
egg salad and chopped liver
chef's salad with honey-mustard dressing
vinegret
vermicelle or compote |
Is vermicelle a type dessert? How do you make it? |
It's a dessert made of chestnut puree and unwhipped topping. It resembles vermicelli/thin noodles because you squeeze the puree through a gadget that has small holes. People here are crazy over it, especially my husband, and it's a very easy though not particularly healthful dessert.
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pinktichel
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Thu, Dec 10 2009, 12:58 pm
homemade challah
fish
caesar salad
corn salad
spaghetti salad
dill dip
chumus
(day + potato salad
egg and fried onions)
soup
matzah balls
chicken (dunno what kind yet but the chickens are cleaned)
potato kugel
cous cous with fried mushrooms and onions
green beans
Shnitzel (day)
jelly donuts
ice cream
apple pie
ice cream
(day)
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