Whats for shabbos meal tonight?

Purplehair ↓

Fri, Dec 14 2007, 12:20 pm

Wine/Grape Juice
Homemade Challah
Gefilte fish w/chrain
Chicken Soup with Matzo Balls
Hickory smoked chicken smothered with onions
Deli roll
Spiced chicken
Potato kugelettes
Cranberry Apple Torte
Lemon Delight bundt cake
Super Delicious Chocolate bundt cake

MahPitom ↓

Sat, Dec 15 2007, 6:24 pm

we had same old + same old YECH

↑ shanie5 ↓

Sat, Dec 15 2007, 7:11 pm

greeneyes wrote:

shanie5 wrote:

greeneyes, can I have the recipe for the mini meat pizza, and the strueselfilled baked apples?

pretty please??????????

Sure, Shanie! 'Specially since you asked so nicely Wink

.

I've posted the baked apple recipe before, but I'll find it for you & post it in the dessert section, & I'll post the lah magheen recipe in the meat section.

thanx so much!!!

↑ Raisin ↓

Sun, Dec 16 2007, 3:08 am

I made a really easy shabbos this week. I was awake most of thursday night so I was too tired to cook. I already made soup, fish, chatzilim and challa dough on thurs evening.

So we had

fri night (a few guests)
challa
chatzilim and chummous
chicken soup
lokshen
chicken, baked with onion
baked rice
fresh salad

bought cake and cookies for dessert, and mangos

shabbos day (just family and there was a big kiddush in shul)

challa
gefilta fish
chatzilim
chummous

↑ gryp ↓

Sun, Dec 16 2007, 6:38 am

GR wrote:

fish
pasta salad
frozen vegetable salad (that sounds gross)
fresh salad
maybe hearts of palm salad
maybe chatzilim- forgot to buy an eggplant

soup & kneidlach & croutons

baked chicken and sweet potato
maybe a store-bought kugel
cholent

brownies
pareve ice cream dessert
blueberry crumble

We're more interested in desserts this week that food. Rolling Eyes

(We always have things like chrein, sauerkraut, salami, pickles, olives, just in case we need to put together some more food last minute.)

Funny to see what I wanted to cook and then what actually end up happening- this week and last week.

↑ chocolate moose ↓

Sun, Dec 16 2007, 6:47 am

me too, gr.

↑ gryp ↓

Sun, Dec 16 2007, 6:56 am

At least I'm not the only one, then. Smile

↑ chocolate moose ↓

Wed, Dec 19 2007, 11:54 am

Anyone ready for this week?

So far, I’m gonna buy challah
Make taco salad
Get fresh fish, not sure what kind though

not sure about soup

not sure what to drink

chicken, an easy kind
broccoli kugel
squash kugel with pineapple, I’ve posted the recipe before

lemon pie, I’ve posted the recipe before

↑ Lani22 ↓

Wed, Dec 19 2007, 12:07 pm

I am going to attempt to make chopped liver for the first time.

↑ chocolate moose ↓

Wed, Dec 19 2007, 12:39 pm

Lani, do you have a fleishig blender ?

↑ Lani22 ↓

Wed, Dec 19 2007, 1:18 pm

chocolate moose wrote:

Lani, do you have a fleishig blender ?

Nope I plan on grating it by hand.

↑ Clarissa ↓

Wed, Dec 19 2007, 2:02 pm

This week:

enchiladas with refried beans and fake meat
salad
maybe soup?
double layer mocha brownie bars

↑ Shimmysmom

Wed, Dec 19 2007, 2:50 pm

Clarissa wrote:

This week:

enchiladas with refried beans and fake meat
salad
maybe soup?
double layer mocha brownie bars

recipie for bars please!

↑ Clarissa ↓

Wed, Dec 19 2007, 3:07 pm

I'm feeding my kids but will be happy to post it in a little while. Check in later.

↑ pinktichel ↓

Wed, Dec 19 2007, 3:39 pm

Going away for the fourth week in a row. LOL

I'm getting too used to this... I think I've forgotten how to cook Shabbos!

↑ MahPitom ↓

Wed, Dec 19 2007, 3:41 pm

pinktichel wrote:

Going away for the fourth week in a row. LOL

I'm getting too used to this... I think I've forgotten how to cook Shabbos!

like riding a bike... Sad

↑ Clarissa ↓

Wed, Dec 19 2007, 7:27 pm

Shimmysmom wrote:

recipie for bars please!

Here you go:

Double Decker Mocha Brownies

6 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) soft unsalted butter
1 cup granulated sugar
1 1/4 cups (packed) light brown sugar
3 large eggs
2 teaspoons vanilla extract
1 tablespoon plus 1 teaspoon instant decaffeinated coffee dissolved in 2 tablespoons hot water
2/3 cup semisweet chocolate chips (4 ounces)

1. Position an oven rack in the middle of the oven. Preheat the oven to 175 degrees F. Butter a 13 x 9 x 2-inch baking pan.

2. Put the semisweet chocolate and unsweetened chocolate in an ovenproof container and melt it in the oven, 8 to 10 minutes. As soon as the chocolate is melted, remove it from the oven and stir it smooth. Set aside to cool slightly. Increase the oven temperature to 325 degrees F.

3. Put the flour, baking powder, and salt in a medium bowl and stir together. Set aside. Put the butter in the large bowl of an electric mixer and mix on medium speed for 15 seconds. Add the granulated sugar and brown sugar and beat until the butter and sugar are creamed thoroughly, about 1 minute. Decrease the speed to low and mix in the eggs and vanilla, mixing until the eggs are incorporated. The mixture will look slightly curdled. Stop the mixer and scrape the sides of bowl once during this time. Slowly add the flour mixture and mix just until the flour is incorporated and the mixture is smooth. Put 2 cups batter in a medium bowl. You can use the bowl that held the flour mixture. Stir the dissolved coffee into this batter. Stir the melted chocolate into the batter remaining in the large mixing bowl. Use a thin metal spatula to spread the chocolate batter evenly in the prepared pan. Spread the batter to the edges of the pan. Sprinkle the chocolate chips evenly over the batter. Use the thin metal spatula to spread the coffee batter evenly over the chocolate chips. A few chocolate chips may show through the coffee batter.

4 Bake until a toothpick inserted into he center no longer has liquid clinging to it but the top of the brownies still feels soft, about 35 minutes. If the toothpick penetrates a chocolate chip, test another spot.

5. Cool the brownies in the pan on a wire rack, about 2 hours. Cut the brownies into 12 or 16 pieces.

from the Bake and Freeze Chocolate Cookbook by Elinor Klivans

↑ Tehilla ↓

Wed, Dec 19 2007, 7:31 pm

sounds delicious clarissa, what's the prep time approx? thanks
do you have to stay on top of the chocolate in the oven? I bake a lot, but never melted chocolate before.

↑ bashinda ↓

Wed, Dec 19 2007, 7:33 pm

If I was doing this recipe I'd melt the chocolate in the microwave. I check it repeatedly and haven't had had a problem, B"H

↑ Clarissa ↓

Wed, Dec 19 2007, 7:38 pm

I always melt chocolate on top of the stove, in a double boiler. I used to melt it in the microwave, but I had too many experiences with it burning or seizing up. So I do stovetop, and keep stirring to keep it smooth.

When I made these brownies the other day, I actually tried the oven method she describes. It came out fine. I melted it (lumps were still visible) and took it out and stirred it until it was all smooth. I still think stovetop is my method of choice, though.

As far as prep time, I'm not sure. I guess it depends on how fast you are at various parts of the job. I bake fairly often, and am pretty proficient at chopping large bars of chocolate for baking. It usually takes me about 10 minutes for that part. Then I get my ingredients out to let everything get to room temperature, and measure my dry ingredients. Later on, I do the actual mixing, assembling and baking. I know I'm not answering the question, but I guess what I mean is that the way I do things means that I don't really keep track of how long anything is taking. I only take note when something is a major hassle and/or takes me a really long time. This one didn't.

The only thing to be careful about here is the spreading of the batter, which is a bit delicate, because you want to get it even.