new exciting appetizer ideas for yom tov

mfb

Wed, Sep 07 2011, 8:28 pm

Shopmiami49 wrote:

I plan on trying out these 2 recipes:

Avocado Salmon Spring ROlls - http://kosherstreet.com/2011/0.....auce/

Malawach Fish

1 roll gefilte fish
2 round pans
4 malawach sheets

optionals:
- sliced or diced onions
- diced onions, red peppers, green peppers, mushrooms, any other good saute type of vege
- tomato sauce

place 1 malawach in each greased pan.
pat down half a roll of gefilte into each.
ether sprinkle optionals veges raw, or sautee first and then put on.
cover with the other 2 malawach sheets.
egg, sesame
bake on 350 for 45-1 hr (?)

can b frozen either b4 or after baked. If freezing after baked, I would defrost in oven the way I do kugels.

I also just saw a recipe for gefilte fish where you slice the roll while it;s semi-frozen. Put a few Tbsp. of oil in the bottom of a baking pan and layer a bunch of onion slices. Sprinkle salt, pepper, garlic powder. Put fish slices on top of onion rings and spice again. Add more onion rings. Cover and bake for 30-40 min.

is the malawach fish eaten hot or cold?

↑ balibusta

Wed, Sep 07 2011, 9:04 pm

MuppetLover wrote:

Chicken or Beef Satay with a peanut dipping sauce
mini meatballs
chicken and asparagus rolled together (from the orginal KP, its int he appetizers section...
bbq chicken wings

I have actually made a "Pu Pu Platter" before which they serve in Chinese restaurants, its a variety of little appaetizers like fried wontons, egg rolls, teryiaki fried chicken wings, fried chicken in a tempura batter, etc...

Whats the recipe for chicken or beef satay with peanut dipping sauce???

frumshopper

Wed, Sep 07 2011, 9:45 pm

culinaryk wrote:

I am not exactly sure what you are looking for but here is a recipe for hoisin chicken wraps that are delicious

http://culinarykosher.com/reci.....s/142

if you give me some idea of what you are looking for I can help you out better.

Can this be served cold/room temp for Shabbat lunch?

↑ Shopmiami49

Thu, Sep 08 2011, 6:43 am

mommyfrombrooklyn wrote:

Shopmiami49 wrote:

is the malawach fish eaten hot or cold?

I have no idea - I haven't tried it yet and the recipe does not specify. My guess would be that it would be good room temp, not cold. Heating it up might make the dough too soggy. If you do heat it up, I would say leave the pan loosely covered and heat up on top of an overturned pan - not direvtly on the plata.

EMmom

Sun, Oct 16 2011, 8:43 am

MuppetLover wrote:

Muppetlover, do you have a recipe for the chicken satay? The ones I've found that looks good have yogurt in them