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Forum
-> Recipe Collection
-> Shabbos and Supper menus
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bashinda
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 Fri, Dec 21 2007, 11:58 am
Well I'm finally sorted out:
Challah, Homemade
Gefilte fish Schnitzel (or whatever you call it... just realized I should have made this Shabbos Chanukah)
Marinated Tomato Salad
Some other small salad with romaine lettuce for me
Chicken soup with lokshen
Roast Chicken
Potato Burekas
Cholent maybe although I'm having second or third or fourth thoughts
the ice cream pie with pb, corn syrup and chocolate syrup from either la456 or mishie can't remember who
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chocolate moose
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Fri, Dec 21 2007, 12:30 pm
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we all have made that - it IS special !!!
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mommy24
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Fri, Dec 21 2007, 12:42 pm
gefilte fish
chumos
grilled eggplant salad
chicken soup
potatoe kugel
strawberry apple kugel
bbq coated shnitzel
pomegranate salad (if anybody has ny ideas what to do with pomegranates please let me know, I somehow ended up with three right now)
deli meats
chulent- beanless trying with chickpeas instead of beans
babe ruth bars
cinamon / sugar mandelbread
| Quote: | | the ice cream pie with pb, corn syrup and chocolate syrup from either la456 or mishie can't remember who |
this is such a great dessert, my kids always beg me to make more.enjoy
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Clarissa
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Fri, Dec 21 2007, 12:55 pm
| GR wrote: | Bashinda, the only step I really made much easier is the melting the chocolate. Instead of baking chocolate on the stovetop, I dunked choc chips in a ziploc bag into hot water.
I never sift the solid ingredients together when I bake. I just do the liquids first and then add the solids into the same bowl.
And whenever it says to cream the margarine, automatically I use oil for that. Skips a step and much healthier. I don't use recipes with margarine at all.
Other than that, the real recipe is just long written out instructions to simply half the batter, add choc to one and coffee to the other.
Yum! The first time my brownies ever came out chewy. Okay, besides Duncan Hines that I used to use ages ago. |
GR, I'm really impressed with the adjustments you made to the recipe. I'm always timid about making changes when I'm baking. It sounds like you simplified things, and it sounds like they came out great. Enjoy!
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BennysMommy
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Fri, Dec 21 2007, 1:30 pm
| dvora wrote: | | BennysMommy, I don't know if you found your avocado platter recipe but I make this all the time and it goes to the last drop. On a square platter (I just like the way it looks) I spread out a layer of thinly sliced purple onions, on top of that thinly sliced tomato rounds and on top of that I lay a layer of avocado cut into slices. Drizzle with a little olive oil, squeeze half a fresh lemon and then sprinkle with salt, black pepper and sesame seeds. The colors look so pretty and the combination is really yummy spread on challah. |
Thanks Dvora. That's not the one but if I can't find the other recipe I'll make yours. Sounds yummy too!
Btw the dressing I'm looking for is a sweet dressing and has mashed up avocado in it...anyone have it??? It's from Lermans in Crown Heights although it might be from somewhere else originally.
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JewishMother18
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Sat, Dec 22 2007, 12:57 pm
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I made the tri-color kugel for Shabbat and although it tasted and looked great, it was a bit watery at the bottom - any suggestions?
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chocolate moose
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Sat, Dec 22 2007, 5:39 pm
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right, right, it's watery, I forgot that.
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bashinda
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Sat, Dec 22 2007, 8:38 pm
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That ice cream pie was GREAT! And so easy and the best part is I can make it well ahead since it's in the freezer anyway. This is definitely a keeper. The only downside is that I have to make sure any guests don't have peanut allergy but otherwise yummy!
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JewishMother18
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Sun, Dec 23 2007, 12:24 am
| chocolate moose wrote: | | right, right, it's watery, I forgot that. |
so what do you suggest?
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MartyB
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Sun, Dec 23 2007, 1:54 am
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GR- how do you make kishke balls?
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shanie5
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Sun, Dec 23 2007, 8:41 am
I put kishka balls -kishkelach- in my chulent all the time. its delish
2 tsp paprika
1tblsp sugar
1 tsp sal1/4 tsp pepper
1/2 cup oil
1/2 cup boiling water
1 1/2 cups flour
put in a bowl in order given. mix ill forms ball. either put in chulent as is (do not wrap) or make into little balls and put in chulent.
adds lots of flavor
I posted this in the topic "experiments in the kitchen" in the "kosher kitchen" forum if u want to look over there too.
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gryp
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Sun, Dec 23 2007, 9:18 am
I've been using shanie5's recipe just about forever now. 
(Except I skip the sugar.)
It adds something else nice into the cholent besides the regular stuff in there, it's simple, and I love that I can make it out of basic ingredients that I always have in the house.
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AGINY
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Sun, Dec 23 2007, 10:54 am
I must be a shlemiel cos I have searched for that pie recipe you all gave such high ratings too and can't find it. Can someone please post a link to it (the peanut butter frozen pie).
Thanks so much!!
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bashinda
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Sun, Dec 23 2007, 11:48 am
dvora: I find that I'm always finding something until I want to find it. It took me awhile to find the pie so here's the recipe:
it's from like I said either la456 or mishie, can't remember who posted first:
1 graham cracker shell (or make yourself)
fill with semi melted pint of ice cream or parvine of your choice
then re-freeze again for 15-20 minutes.
topping is 1/2 cup each of: light corn syrup, creamy peanut butter, chocolate syrup which you mix together well and add to the ice cream.
and top with something like viennese crunch or coconut.
I made it with more ice cream and less topping but the topping was so good I'm realizing why she says to put only a pint of ice cream in. The topping was very yummy and caramely and unless you make your crust and your own ice cream/parvine very very guick to make.
Shanie5: I keep on wanting to make your pareve kishke recipe and never find myself making cholent. Maybe next week. I loved a similar kishke I used to have in Seattle it was the best kishke I've ever had.
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MartyB
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Sun, Dec 23 2007, 12:14 pm
Thanks! Those kishkelach sound so easy and so yum!
IY"H this coming Shabbos...
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AGINY
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Sun, Dec 23 2007, 1:42 pm
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BasHinda thanks so much, I really appreciate it. My sister in law is making sheva brochos on Thursday and I offered to make desserts for her. I think I will make a few of these with a berry sauce to coat the plate. Thanks again!!
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Clarissa
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Sun, Dec 23 2007, 2:20 pm
| GR wrote: | One area my mother taught me confidence in is in baking. Not all my experiments come out great (chocolate milk in pancakes  ) and sometimes I can be a real klutz (forgetting to put the eggs in the kugel!  ) but almost every recipe I come across I'll change somewhat.
The brownies were fantastic. Next time   I'm cutting out another 1/4 cup of sugar, skipping the choc chips between the layers, and putting nuts instead.
Also, I want to make a batch of just the top layer- the coffee part itself was great too.
Thank you so much for the recipe, Clarissa! |
I'm great at adjusting regular recipes, but I'm always nervous about making adjustments when I'm baking, because I worry about messing with the chemistry. What I usually do is make it exactly according to recipe the first time, and then if I feel comfortable, I might tinker. The only adjustments I'll make are using more or less chips, nuts, dried fruit, etc. So I think you were brave to make so many changes, and I'm so glad you still liked them. I agree with cutting down the sugar if you use 7 oz semisweet (instead of the 6 oz semi and 1 oz unsweetened) to make up for the extra sugar in the chips. And I think nuts would be delicious.
I actually made a minor mistake with my bars this week but they still came out fine, so I guess they're pretty forgiving. I still have some in the freezer, calling my name.
My son has a playdate in a few days and we're going to do a baking project together. I'm going to get booted out of Weight Watchers.
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gryp
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Sun, Dec 23 2007, 2:53 pm
| Quote: | | I still have some in the freezer, calling my name. |
Lucky you!  Mine are gone, disappeared into thin air.
I know what you mean about messing with the chemistry in baking. For example, I like to substitute a lot with applesauce for oil. I figured out (with some research too) that if I put some oil in first and then the applesauce, the texture doesn't change the way it does with just applesauce.
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chocolate moose
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Sun, Dec 23 2007, 4:12 pm
| GR wrote: | | Lucky you! Mine are gone, disappeared into thin air. |
Good for you.
I just tidied up the freezer and food from two Tishreis ago got dumped.
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