 |
|
 |
 |
|
|
Forum
-> Recipe Collection
-> Shabbos and Supper menus
↑
Seraph
↓
|
 Thu, May 22 2008, 11:47 am
Friday night:
Grape juice
Home made onion challah
Cream of mushroom soup, with croutons
Gefilte fish soufle
Tehina
Babaghanoush
Chili salad
Onion salad
Pepped up lettuce salad (w craisins, kiwi, and candied almonds)
Baked chicken shnitzel with mayo
challah kugel
yummy tomato rice
Brownies
Shabbos day:
Fish course plus salads/dips
Challah kugel
Deli roll
Cholent- pinkandyellows recipe- its awesome!
Peas
Brownies
Shaleshudes-
Egg salad
Tuna salad
Salads.
I'm having my family over as guests this shabbos. (My mom and her husband plus my siblings. Yay!)
| |
|
| Back to top |
 0
|
↑
cassandra
↓
|
Thu, May 22 2008, 11:50 am
|
What is Greek salad without feta?
| |
|
| Back to top |
0
|
↑
sarahd
↓
|
Thu, May 22 2008, 11:52 am
gefilte fish
chicken soup, lukshen
oven-fried chicken
carrot-blueberry kugel
potato kugel
purple cabbage salad
peach cobbler
cholent, kishke, kugel
gefilte fish
deviled eggs
schnitzel
penne pasta salad
purple cabbage salad
compote
| |
|
| Back to top |
0
|
↑
OldYoung
↓
|
Thu, May 22 2008, 11:55 am
ummmm... I don't know any other way to say it other than it's "greek salad without feta cheese." 
just a salad mix with cut up olives, cucumbers, grape tomatoes, onions, beets and peppers and chickpeas that I sometimes leave out- depending on company- and greek dressing... 
| |
|
| Back to top |
0
|
ozeret
↓
|
Thu, May 22 2008, 11:56 am
| OldYoung wrote: | challah
terra stick/ purple cabbage salad
chinese pasta salad
chicken (...looking for a new, good one...)
|
recipies please!
chicken- take cutlets, cut into pieces, marinate in pesto, grill. easy and yummy!
| |
|
| Back to top |
0
|
↑
Lani22
↓
|
Thu, May 22 2008, 11:56 am
Friday Night-
gefilte fish, dips and cucumber salad
roasted whole chicken
Veal roast
potato kugel
cranberry apple crisp
roasted asparagas with balsamic vinegar
spinach, hearts of palm salad
strawberry rhubarb puree and brownies
Lunch-
leftovers and chulent
| |
|
| Back to top |
0
|
↑
myfriends715
↓
|
Thu, May 22 2008, 11:56 am
Fri night: (having guests)
challah
gefilte fish
mustard salmon
chicken soup
sesame chicken (the easy recipe)
beer roast
individual lukshen kugels in muffin tins
roasted potatoes
2 salads (dont know which yet)
no bake napoelan (kbd short on time)
shabbos day:
no clue but since no guests we can just do leftovers 
| |
|
| Back to top |
0
|
↑
pinktichel
↓
|
Thu, May 22 2008, 11:57 am
sarahd, please post your recipe for peach cobbler! Can I use canned peaches? I have LOADS I would like to use.
tia
| |
|
| Back to top |
0
|
↑
OldYoung
↓
|
Thu, May 22 2008, 11:59 am
|
ozeret, I will b'n post. I don't have the recipes with me right now.. but hopefully soon!
| |
|
| Back to top |
0
|
↑
mandksima
↓
|
Thu, May 22 2008, 12:03 pm
chicken soup
veal stew
rice
broccoli kugel
butterscotch brownies
apple pie
tuna quiche
cut up veggies
schnitzel
leftover broccoli kugel
leftover dessert
| |
|
| Back to top |
0
|
↑
sarahd
↓
|
Thu, May 22 2008, 1:28 pm
| pinktichel wrote: | sarahd, please post your recipe for peach cobbler! Can I use canned peaches? I have LOADS I would like to use.
tia |
http://www.epicurious.com/reci.....02277
peach cobbler Gourmet | September 1999
Serves 4.
Active time: 20 min. Start to finish: 45 min.
6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
preparation
Preheat oven to 425°F. Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.
Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)
If you make it with canned peaches, you should probably drain the peaches, and skip the first part of the recipe. Just drop on the biscuit dough. Let me know how it comes out if you try it.
| |
|
| Back to top |
0
|
↑
cookielady
↓
|
Thu, May 22 2008, 4:47 pm
I feel unispired this week
Challa, homemade in freeze, BH
salmon
sushi salad
corn/hearts of palm salad
tossed salad
chicken vegetable soup
chicken of some sort
cindys challa kugel
zucchini something or other
potatoe kugel
pumpkin bread
very chocolate brownies
honey dew
| |
|
| Back to top |
0
|
↑
pinktichel
↓
|
Thu, May 22 2008, 7:10 pm
| sarahd wrote: | | pinktichel wrote: | sarahd, please post your recipe for peach cobbler! Can I use canned peaches? I have LOADS I would like to use.
tia |
http://www.epicurious.com/reci.....02277
peach cobbler Gourmet | September 1999
Serves 4.
Active time: 20 min. Start to finish: 45 min.
6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
preparation
Preheat oven to 425°F. Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.
Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)
If you make it with canned peaches, you should probably drain the peaches, and skip the first part of the recipe. Just drop on the biscuit dough. Let me know how it comes out if you try it. |
Thanks so much! Hoping to do it... will let you know how it is.
| |
|
| Back to top |
0
|
↑
agh
↓
|
Thu, May 22 2008, 10:02 pm
|
ozeret- what is pesto, is it a sauce?
| |
|
| Back to top |
0
|
↑
OldYoung
↓
|
Fri, May 23 2008, 10:46 am
[quote="ozeret"] | OldYoung wrote: | challah
terra stick/ purple cabbage salad
chinese pasta salad
chicken (...looking for a new, good one...)
|
recipies please!
quote]
Sorry for the wait.
AUNT HINDY'S (to give credit where credit is due... hey, maybe I'll find another relative on this site ) TERRA STICK SALAD
bag purple cabbage
box grape tomatoes, halved
1/2 orange, red, and yellow peppers, cubed
handful of glazed almonds
terra sticks
dressing:
scant 1/2 c oil (I always end up using a little less so that the dressing is a little creamier, and not so runny)
1/4 c ketchup (also scant )
1/4 c vinegar
1/2 t salt
1 clove of garlic, crushed
scant 1/4 c mustard
1/4 c sugar
Marinate cabbage in dressing. Toss in tomatoes, peppers and almonds before serving, top with terra sticks.
Note: You can add green pepper too, it looks kind of pretty but it's not in the original recipe and I don't like the way it tastes anyway... Also, this is a great Simcha salad. My aunt makes it on Shabbos and whenever there's a Simcha and it's always a hit! 8)
And here's the chinese pasta salad that I should probably have called lo mein.. I think it's in one of the kbd's and is called
TRI COLORED PASTA SALAD (? forgive me if I'm wrong)
16 oz angel hair pasta, cooked al dante
2 T oil
3 scallions, sliced
1 red pepper, yellow pepper, thinly sliced
1/4 lb snow peas, thinly sliced on a diagonal (I don't bother slicing)
1/2 c soy sauce
1/4 t ginger
1/4 c sugar
1 clove garlic, minced
1 c extra virgin olive oil (I use any oil)
1 T sesame oil
Place prepared noodles in bowl, set aside. Heat first oil (2 T) in wok on med-high heat. Add scallions and peppers. Sautee until soft, 4-5 min. Add snowpeas, sautee 1 more minute. Add vegetables to noodles. In small bowl, mix remaining ingredients. Pour over pasta and vegetables, allow to 'mingle' at least 30 min. and toss again. Serve at room temperature.
WHEW!!! that was probably my longest post ever!!! 
| |
|
| Back to top |
0
|
↑
greeneyes
↓
|
Fri, May 23 2008, 5:30 pm
OldYoung, the terra stick purple cabbage sounds good, I'm going to try it one of these weeks. Thanks for posting the recipe! 
Here's my menu:
Friday night
zuchinni soup
lah majheen (mini meat pizzas)
veggie kebabs
apple kugel muffins
fresh papaya & grapes for dessert
Shabbos Lunch
chef salad
portobella mushroom salad with basil vinagrette
mishie's morrocan carrot salad (thanks, mishie )
apple kugel muffins
fresh fruit salad for dessert
Shalosh Seudos
edamame salad
couscous salad with feta cheese & fresh basil
egg salad
| |
|
| Back to top |
0
|
↑
Toot
↓
|
Fri, May 23 2008, 5:48 pm
Really low key this week, just us for both meals.
Friday night-
Homemade challah from the freezer
Hummus, matbucha, pickles, olives
Green salad
Chicken w/ BBQ sauce
Rice pilaf
Green beans
Chocolate cupcakes
Shabbat day-
Same salads, etc
Sweet and sour meatballs
Turkey cold cuts
Same sides and dessert
| |
|
| Back to top |
0
|
↑
mimsy7420
↓
|
Fri, May 23 2008, 5:59 pm
|
how do u serve meatballs shabbos day? are they good cold?
| |
|
| Back to top |
0
|
↑
pinktichel
↓
|
Fri, May 23 2008, 6:01 pm
Sarahd, I made the peach cobbler... had to taste it.... it's so good! Canned peaches worked so well!
Thank you!
| |
|
| Back to top |
0
|
↑
Toot
↓
|
Sat, May 24 2008, 10:18 pm
| mimsy7420 wrote: | | how do u serve meatballs shabbos day? are they good cold? |
So two minutes before shabbos, I realized that I couldn't heat up the meatballs for shabbos day, and that I totally was not thinking when I planned this! So I freaked out for a minute and told my husband - quick, get the crock pot! And he said, "Why don't we just eat them tonight, and the chicken tomorrow?"
So that's what we did. They were hot and delicious!
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
