Yom Tov in 10 minutes or less

amother

↑ Powderblue ↓

Tue, Sep 24 2024, 11:33 pm

Boca00 wrote:

Can I sub the orange juice for something else?

Danielle Renov at Peas Love and Carrots

https://www.instagram.com/p/Bc.....3aHh0

1 pickled corned beef
3/4 cup brown sugar
1 tbsp garlic powder
3 tbsp ground mustard
4 tbsp paprika
1/4 - 1/2 cup honey

Preheat oven to 300 F. Mix the brown sugar with the spices.
Lay out 2 large pieces of foil one on top of the other. Spray well with oil. Rub both sides with the spice mix. Drizzle with honey on both sides. Wrap tightly with both pieces of foil.
Place foil packet in 9x13 pan. Cover pan with another layer of foil. Place in oven for 3.5 hours.
Remove pan from oven and leave meat wrapped in foil packet for 1 hour on the counter, without unwrapping or exposing to air. Slice.

↑ soproud

Wed, Sep 25 2024, 11:51 pm

Cookiegirl wrote:

You can if you want really soft, fall off the bone meat. For steaks and flanken, I would recommend a spice rub, and then bake, either covered or uncovered, but with no liquid. For a spice rub, combine 1/4 C brown sugar, 1T coffee granules, and one t. each salt, rosemary, garlic, pepper, cumin or mustard powder, parsley (or any combination of spices you like). You may need to double or triple depending on how many pieces of meat, but this is the basic recipe proportion wise. I bake covered at 375 until fork pierces easily (will depend on thickness of meat)

Thanks for sharing this recipe. Two questions:
-you don’t add any liquid at all?
-If I use flanken, does the meat slice nicely or fall apart?

amother

Slateblue

Thu, Sep 26 2024, 12:09 pm

tothepoint wrote:

Delicious flanken:
Though it does require searing it first so not sure if it’s in the >10 min category.

Rub salt and pepper and sear both sides til brown. Line pan with parchment. Slice an onion in rings and layer in bottom of pan (I sauté it first, the skillet is anyways outside..) Top with flanken. Rub in a clove of frozen garlic per flanken slice. Dissolve 1 tbs corn starch in 2 cups chicken soup and pour over meat. This is for 2 slices so adjust accordingly. Cover meat with another parchment to trap the flavor/moistness. Cover tightly in aluminum and bake 300f for 4 hours.

This looks delicious. Can I make ahead and freeze?

Happy247 ↓

Sun, Sep 29 2024, 12:27 am

amother Hosta wrote:

I don't think I have ANY recipes that take more than that. Even my challah dough takes me under 10 minutes!

ROSH HASHANA CHALLAH:
Warm up 5-8 cups of water (I fill my electric urn about 2/3 to 3/4 and turn it on for a few minutes).
In large challah bowl, pour a bag of flour. The cheap Walmart unbleached all-purpose is fine.
Dump in sugar. It's probably between 1/2 to 1 cup, but it's forgiving.
Measure in about 2 tablespoons of salt. It's also forgiving, no need to level the spoon or anything.
Pour in some oil. It's probably between 1/4 and 3/4 cup, but it doesn't matter exactly.
Check and pour in 5 eggs. (It would probably be fine with a different number, but that's what I do.)
Measure about 3 tablespoons of dry yeast.
Add your water. It will work if it's anywhere between warm and very warm, but if it's too hot to knead with your hands it's probably too hot.
Mix with your hands until it forms a dough. Some weeks it's stickier than others, but it always comes out fine. Then leave it to rise for between 1/2 to 2 hours (okay sometimes more), shape, let rise again for 1/2 hour or so, and bake.

ROSH HASHANA GEFILTE FISH:
Turn on oven. (Everything bakes fine at 350.)
Put parchment paper on a baking pan.
Unwrap loaves of frozen gefilte fish. (It's easiest if you run the loaves under warm water for a few seconds.)
Put on baking pan.
Drizzle on some honey and olive oil. (I do marinara sauce for Shabbos.)
Bake for an hour or more. It develops a rich flavor and yummy crust.

ROSH HASHANA APPLE & HONEY CHICKEN:
Remove chicken legs from package. Discard that awful pad they put underneath.
Place chicken legs in pan.
Open can of apple pie filling and dump on top of chicken.
Bake for at least an hour. (I usually do covered.)

POT ROAST:
Fill heavy pot halfway with water.
Quarter 1 or 2 onions and drop into water.
Place chuck roast in water. (EDITING TO ADD: Top of the rib roast is the best cut I've ever made this with, if you can find it on sale)
Add salt, pepper, and a generous splash or two of wine.
Cover pot and cook for an hour or so.
Let cool, slice, and reheat in liquid. (Inside of meat will still be pink, but will cook through fully when reheating.)

YUMMY SNAP PEAS:
Put parchment paper on baking pan.
Spread snap peas on pan.
Drizzle with olive oil, honey, and sea salt.
Bake for 10-20 minutes.

Should I continue?

What size pan for the gefillte fish?
Does it stay in a loaf shape or it flattens before setting?

amother

↑ Hosta ↓

Sun, Sep 29 2024, 12:43 am

Happy247 wrote:

What size pan for the gefillte fish?
Does it stay in a loaf shape or it flattens before setting?

I put 1-2 loaves on a 9x13 (approx) cookie sheet.

If you put it on fully frozen it stays pretty much in a loaf shape. Flattens a bit but not much.

I find that baking it this way intensifies the flavor, while boiling it makes it more bland.

If you don't have parchment, spray a line of cooking spray or it will stick to the pan badly.

amother

↑ Denim

Sun, Sep 29 2024, 11:13 am

amother Hosta wrote:

Those aren't the only two options lol.
Many of use bake it as opposed to boiling, but do so in a loaf pan. I'm sure that would work for your recipe too!

↑ Amelia Bedelia ↓

Sun, Sep 29 2024, 11:44 pm

My stuffed cabbage hack: buy ready checked cabbage leaves. All I had to do was boil up the sauce ingredients, mix up the ground beef mixture, then form large meatballs and roll up in cabbage leaves and dump into boiling sauce. I used the recipe from What's Cooking cookbook

Kreplach hack- I used Yitzy's frozen kreplach dough. I browned a bit of ground beef, mixed with a bit sauteed onions (I saute onions in bulk in the oven, then freeze), salt, and pepper. I laid out the precut kreplach circles, added about a tablespoon of meat mixture, folded if over, sealed with a fork on both sides, and let it cool in boiling water for two minutes. Drain and done. I freeze flat on parchment paper in layers so they don't stick to each other.

amother

Wine ↓

Tue, Oct 01 2024, 8:06 pm

amother Hosta wrote:

What temperature do you bake the chicken and is it cooked in an hour ?
How many pieces for 1 can filling?
Any other ingredients?thank you so much!

amother

↑ Powderblue ↓

Tue, Oct 01 2024, 8:14 pm

Amelia Bedelia wrote:

Which supermarket in BP has the checked cabbage? Also are they in the freezer?

amother

↑ Hosta ↓

Tue, Oct 01 2024, 8:45 pm

amother Wine wrote:

What temperature do you bake the chicken and is it cooked in an hour ?
How many pieces for 1 can filling?
Any other ingredients?thank you so much!

I just did about 10 chicken legs with a can of filling. Probably could have used more but I'm sure it's fine.

If your chicken is fully defrosted and in a single layer it will probably be cooked in an hour (oven depending), but that's really the minimum. It's better to cook for 1.5+ hours.

amother

Vermilion

Tue, Oct 01 2024, 10:46 pm

My gosh I just had the best read ever!
All these recipes are golden- can someone make a cookbook like this??? Hosta, you are racking up zchusim.

Here’s what I do. Tons of non lettuce salads that get served at every meal in place of cooked vegetable side dishes. Make them before yom tov and keep in the fridge. Keep bringing the same salad bowls out=less dishes.

1- cucumber salad: feed as many English cucumbers as you have (the more you make, the less work you have Smile

into your food processor on the slicing blade.
Sprinkle salt, pepper, garlic
Add 1/2 cup of lemon juice or vinegar per 4 cucumbers
Add sugar- half the amount of the lemon/vinegar

2- tomato salad- slice cherry tomatoes and any of the following: red onion, hearts of palm, baby corn, any type of peas. Top with salt, pepper, a little soy sauce

3- bag of frozen cauliflower, craisens, cashews (unless you don’t eat them), red onion if your feeling fancy, top with bought Caesar dressing

4- cut an eggplant in half, crosshatch the flesh side, drizzle with olive oil, spices, herbs. Bake uncovered in the oven until soft ( top with tchina if your in a good mood)

amother

↑ OP ↓

Sat, Oct 12 2024, 11:03 pm

I just noticed I never shared my personal recipes! Better late than never.

Baked Balogna
Take a whole bologna (it will be a large tube. You may have to ask your deli counter special for it.) Score deeply with a knife into a diamond pattern. Smear it with mustard and bake it for a long time, uncovered , low and slow (I put it in the oven before Shul for the day meal, so like 250*5 hours). Take it out, cut it into chunks. Delicious and different. Fun for kids and adults. Makes a good meat appetizer.

Roast potatoes (these are really good!)
Cube potatoes. Mix with olive oil and lots of onion soup mix. Bake in a single layer on a pan at 400 for about an hour.

Disappearing broccoli/cauliflower
Exact same as above. Just use frozen broccoli and cauliflower.

Mock cranberry kugel/muffins
Make a crumble mix with any amount of oats, brown sugar, cinnamon, and a little bit of oil.
Line a muffin tin with those paper liners.
Put a spoonful of the crumble mixture in each each liner, then a spoonful of canned cranberry sauce, then another spoonful of mixture.
Bake for like 20 minutes