Yom Tov in 10 minutes or less

geshmak

Tue, Aug 31 2021, 3:46 am

Amother Hosta, why are you another? You are hysterical and should be proud to use your name. Loved your humorous posts and thanks for the recipes.

Mevater

Tue, Aug 31 2021, 9:23 am

geshmak wrote:

Amother Hosta, why are you another? You are hysterical and should be proud to use your name. Loved your humorous posts and thanks for the recipes.

Maybe Amother Hosta is a very beloved Ima's (RA MOM?) daughter or dil and doesnt want to "steal her thunder" (not that anyone could, bec. RA MOM is unbelievably helpful in every way)?

Amother Hosta, youve got a fan club!

↑ Moonlight ↓

Thu, Sep 02 2021, 7:16 pm

I'm literally writing my menu according to this and I need more sides... can we keep going?
I'll add one of my favorites:
Everything eggplant
Slice eggplant into circles and spread on parchment paper. Spray w olive oil, add everything spice, bake at 400

amother

Denim ↓

Thu, Sep 02 2021, 7:59 pm

raich wrote:

Amother hosta, you rock!

Easiest Roast Ever:

Buy a jar of Bone Suckin Sauce.

Pour over roast (I like to use silvertip)

Let it marinate for a few hours, then turn over and let marinate some more.

Bake covered for many hours.

Slice once cooled.

The end!

Sounds yum. How does it come out?

Amelia Bedelia ↓

Thu, Sep 02 2021, 8:03 pm

Mevater wrote:

Definitely not ra mom's!

amother

Clematis ↓

Thu, Sep 02 2021, 8:05 pm

tweety1 wrote:

Pickled tongue, pickled brisket, pickled chicken roll. I cook it in water. Freeze and slice. My family loves pickled roasts as is with no sauce.

Do you need to pour out the water after cooking a bit?

amother

↑ Hosta ↓

Thu, Sep 02 2021, 8:47 pm

This thread is excellent for my self esteem! Very Happy

Some more <10 minute recipes:

HONEY CHICKEN NUGGETS
Put parchment or foil on baking sheet.
Buy "chicken stew" (pre-cut chunks of shnitzel). Alternatively, use kitchen scissors to roughly cut up shnitzels into random shapes. (Note that this is best done with DEFROSTED shnitzels, a process that takes far more than 10 minutes.)
Put chicken chunks in a bowl or bag. Generously dump flavored corn flakes crumbs over it, and mix to coat. (No, you do not need to egg it first.)
Spread out on baking sheet.
Spray generously with oil, and drizzle with honey.
Bake 10-15 minutes (oven temperature can be between 350 and 400 for all my recipes).
Mix roughly and spray again with oil and drizzle again with honey.
Bake for another 10-15 minutes.

BROCCOLI PIE
Defrost 2 lb bag of broccoli (cuts and tips are fine).
Dump into large bowl. (I think officially you are supposed to drain it, but it's an unnecessary complication.)
Add 1 cup of mayo (estimates are fine), 4 eggs, 1/2 tbsp (or 1.5 tsp) of salt, about 1/4 tsp pepper, and optionally a pinch of cayenne pepper.
Mix in bowl to create a gloopy broccoli mixture.
Pour into 2 frozen pie crusts.
Sprinkle tops with corn flakes crumbs.
Bake until pie crust looks ready (in the half hour zone).

And now for some general tips about cutting vegetables:
- There are two kinds of knives: Serrated, and smooth.
- Onions and tomatoes are examples of vegetables that must be cut with a serrated knife.
- Potatoes are an example of a vegetable that must be cut with a smooth knife.
- Most other vegetables don't really care which knife you use.
- If you cut vegetables the real way, you can use a chef knife instead of serrated and smooth ones.
- If you want to cut vegetables the REAL way, you must* watch this series. But if you watch this series, you will want a real chef knife. If you want a real chef knife, and you are not a real chef, you must* only buy the well-reviewed $40 Victorinox Fibrox chef knife. You do not need a good cutting board, but you will need a large one. Large ones don't fit in dishwashers, though. So watch at your own risk.

GREEN BEANS
If you are using a stainless steel frying pan, begin heating it now over low heat. (If you are using a nonstick frying pan, you can skip that step.)
Cut up 1-2 large onions into medium or medium-small pieces.
Turn heat on stove up to medium/high.
Pour some oil into your pan, and dump in your onions. They will start making nice sizzly noises.
Stir them a few times until they are translucent.
Optionally decide to leave them for longer until they get browned, or even burned. (I don't recommend the last option.)
Open a bag of frozen fine green beans.
Dump into pan. Be careful, because frozen vegetables have small water crystals on them, and water + hot oil = splashing hot oil.
Stir, ideally using long wooden spoon.
When splashing dies down, add some sea salt. Optionally add some pepper or 2 frozen garlic cubes.
Continue periodically stirring, until green beans start losing their white freezer look and start looking green.
Turn off pan and let sit until done.

And now for some general tips for the non-measurers among us:
- A pound of dry grain (like rice, quinoa) is about 2.5 cups.
- 1 lb of grain fits nicely in an 8x8 Pyrex pan
- 2 lb of grain nicely fills a 9x13 pan
- Grains can be baked in the oven and are more forgiving there than when made on the stove
- Starting with boiling water (from an electric urn) makes the baking process more efficient
- Electric urns, the kind with a pitcher that heats up on a base, are Hashem's gift to the portion of humanity that doesn't have instant hot water.
- If you have the Rubbermaid 2 qt plastic pitcher, the top of the lower handle is at the 5 cup mark. If you don't have it, buy* a measuring pitcher. Nothing is more tedious than refilling a measuring cup with water. You're welcome.
- When you need a certain amount of boiling water for a recipe, measure the water FIRST and heat just that amount up in the electric urn. Then you can dump the entire thing into your pan.
- If you CHECK grains, you must* buy yourself a nice large fine mesh strainer so you can do the shake method over a white plate or sheet of paper and check that for bugs.
- A tablespoon is 3 teaspoons. A half tablespoon is 1.5 teaspoons.

*because I said so

YUMMY PLAIN RICE
Heat up about 8-9 cups of water in your electric urn.
Turn on your oven. (Remember Rule #1: All foods can be cooked at 350-400 degrees.)
Open a 2 lb bag of jasmine rice. (The Great Value one is just perfect.)
Pour it into a 9x13 pan. (If you check rice, do that here.)
Pour in a glug or two of oil. (I use canola)
Measure and dump in 1.5 tbsp of salt (5 tsp)
Optionally mix, but I can't promise it makes a difference
Pour in your boiling water
Mix again, although I STILL can't promise it makes a difference (I was just too nervous to skip this step)
Cover tightly.
Bake for 40+ minutes.

CRANBERRY RICE
(This recipe sadly requires measuring.)
Heat 3 cups of water in your urn.
Measure 2 cups of rice into 8x8 pan.
Pour in 1/2 cup of oil, and 1/4 to 1/2 cup La Choy soy sauce.
Generously sprinkle with garlic powder.
Throw in a generous handful or two of craisins.
Pour in your hot water. Mix.
Bake for 30+ minutes.

amother

↑ Clematis ↓

Fri, Sep 03 2021, 7:47 am

Another Hosca:
When a recipe calls for sea salt , which kind do you use? They come in fine, coarse, fancy etc.

amother

Yolk

Fri, Sep 03 2021, 8:00 am

amother [ Nemesia ] wrote:

I made this. Looks and smells delicious. Needed more like 40-50 min bake time.
Any ideas how I can top/garnish it? If I can get it to look nice I'll send one to my new neighbor.

I made this too. Very tasty. Will definitely make it again. But I would use less yolks so it should be less yellow. The yellowness bothered my family.

amother

↑ Hosta ↓

Fri, Sep 03 2021, 10:13 am

amother [ Clematis ] wrote:

Another Hosca:
When a recipe calls for sea salt , which kind do you use? They come in fine, coarse, fancy etc.

I use coarse salt for soup, and fine salt for pretty much everything else. (You don't have to use sea salt at all, any salt will work - that's just my attempt at pretending to be healthy and gourmet.)

amother

↑ Clematis ↓

Fri, Sep 03 2021, 10:58 am

amother [ Hosta ] wrote:

Thanks. I see sea salt in a lot of recipes, so was just wondering.

amother

Crimson

Fri, Sep 03 2021, 11:02 am

the broccoli pie can I freeze it? how do I reheat it for the seduos

thank you for the great recepies keep coming

amother

PlumPink ↓

Fri, Sep 03 2021, 11:19 am

Got this recipe from my kids babysitter.

In a 9x13
2 cups raw rice (I use uncle Ben's)
3 1/2 cups boiling water
1/4 cup oil
1 1/2 TBSP salt
1 TBSP onion soup mix

Mix it together. Cover. Bake at 350 for 1 hour.

It comes out sooo delicious. Super easy to make.

tigerwife ↓

Fri, Sep 03 2021, 11:23 am

Anyone have any hacks for Hawaiian chicken?

↑ raich ↓

Fri, Sep 03 2021, 11:26 am

amother [ Denim ] wrote:

Sounds yum. How does it come out?

I used to make it a lot and it always came out soft and delish!

amother

↑ Molasses ↓

Sat, Sep 04 2021, 4:14 pm

now my attempt for an easy recipe (its more a lifehack): for round chalot I just take a muffin tin and make individual rimonim chalot (a ball in a muffin tin, a very small ball on top and then cut the upper ball in 4 with scissors)

amother

↑ Molasses

Sat, Sep 04 2021, 4:17 pm

https://www.pinterest.de/pin/2.....3153/

like this but in individual muffin tins

amother

Cappuccino

Sat, Sep 04 2021, 6:24 pm

Any >10min appetizer ideas to share?

North Star ↓

Sat, Sep 04 2021, 6:29 pm

amother [ Yolk ] wrote:

I made this too. Very tasty. Will definitely make it again. But I would use less yolks so it should be less yellow. The yellowness bothered my family.

I love that you’re another yolk LOL

And another hosta sounds like a great hostess as well! Very Happy

I’m convinced there’s a little robot assigning colors that suit the poster lol how does it fit so perfectly so often?!

4g01o

Sat, Sep 04 2021, 6:30 pm

amother [ Nemesia ] wrote:

I made this. Looks and smells delicious. Needed more like 40-50 min bake time.
Any ideas how I can top/garnish it? If I can get it to look nice I'll send one to my new neighbor.

Spread a tin of cherry pie filling on top.

Or, slice strawberries and put on the outside.