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I made a very nice spinach pie BH.
Crust: 1.5 c flour, 1/2 c oil, 1/4 c water, 1 tsp salt, bake for 10 min at 375.
Filling: 1 lb chopped spinach plus a handful more, melt in pot, mix in 13 slices American cheese, turn off fire, quickly mix in egg, pour into crust, bake for 1 hr at 350.
Cheeeeeeeeeeesecake….
I must have put on ten pounds from licking that bowl.
Put together a very good salami sandwich. Put some garlic and pepper on it for added awesomeness. Topped it off with spicy mustard. I can say that it was superb.
I bought a doughnut.
Stuffed cabbage, 2 veal marsalas, turkey legs, and I still have a lot more to go.
Anyone have a fabulous recipe for a kugel made without eggs? We already have an oatmeal cranberry kugel, but I would love something else that would not cause a problem for my young grandson who is highly allergic to eggs, nuts, and seeds.
veg mock chopped liver, fried peas (leftover hydrated dried split peas) potato salad, butternut squash pie, and hope to get the honey cake done today also.
Veal marsala is to die for, one of my favorite dishes. Thanks for giving me the idea of having it le kavod yom tov. Do you use Roland cooking marsala? It’s OU and available just about anywhere.
Veal marsala is to die for, one of my favorite dishes. Thanks for giving me the idea of having it le kavod yom tov. Do you use Roland cooking marsala? It’s OU and available just about anywhere.
chicken wings
oomis… would love the recipe for the veal marsala…. thanks!!
I use Kedem, a whole bottle of the cooking marsala, one packet of onion soup mix, lots of minced garlic, a little Italian season (or at least some basil), and rosemary plus a little paprika. You can put new potatoes around it also. Cover and bake until fork-tender. The smell while cooking is one of the closest things to Shamayim that I can think of. Baking challah is another.
oomis, a kugel without eggs? try onion kugel. It’s a big hit whenever I make it!
http://www.theyeshivaworld.com/coffeeroom/topic/onion-kugel#post-254946 I use kapusta’s second recipe. Good luck!
this is for a veal roast right… how long in the oven on 350??
I use scalloppine/cutlets, dredge in flour, salt, pepper (use potato starch for Pesach), saute in olive oil and earth balance on both sides (not too long), and then in the pan drippings, add chopped shallots, garlic, an assortment of mushrooms, and Marsala. I allow this to reduce (the flour helps thicken) with the cutlets in the pan, and I finish with parsley. It works very well with boneless, skinless chicken thighs pounded into medallions, as well.
Yapchik
Remind me not to read these threads on an empty stomach.
Does anyone have the recipe for that two-minute microwave chocolate cake? I’m hungry and lazy! Thanks.
@wallflower – google chocolate peanut butter mug cake novice chef
Its an awesome recipe, and dairy too. Mmmmmmmmmm have me in mind please!
I use a veal neck roast. 350 degrees for a couple of hours, check for fork-tenderness, and if needed continue baking for another half hour or so.
haha Torah613 we had the same thought. I just made blueberry corn muffins yesterday that turned out really good! They were especially awesome served w/ vegetarian chili.
Ingredients:
1 cup cornmeal
1 cup flour, all-purpose
2 teaspoons baking powder
1 1/2 cups water
2 teaspoons honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup blueberries
Stir all the dry ingredients, then mix in the liquid ones. Then fill your muffin tins and put in the oven at 400 for 20 min. There you go!
So much cooking and baking! At least it isn’t in my kitchen this time! http://www.theyeshivaworld.com/coffeeroom/topic/help-i-let-my-wife-into-the-kitchen
Torah613Torah – I want to try that recipe so badly, and I’m always looking for a good crust! I’m waiting for a nice lasagna to come out of the oven, although I didn’t bake it. 🙂
I use the recipe in Spice and Spirit. It’s really good and they are really puffy! Today I cooked leftovers.
Blast this all. I want pie.
@Torah613Torah – YUMMMM!
I belong to a natural and organic food co-op in Brooklyn, and they have these great vegan seafood specialties, Sophie’s Kitchen (COR-Parve). I had the vegan calamari with spicy thick red sauce (with anchovy, pepperonicini flakes, and olive oil) for dinner, along with some Italian bread.
WIY, don’t read this on an empty stomach.
Peanut butter aaaaaaaaaand (wait for it folks) jelly!
~I sprinkled a bit of sugar on top..does that count?
I doubt you cooked or baked that, but I did have some shnitzy and I must to say it was yummy
Hey! You could have just insulted a farmer big time!!
What’s shnitzy?
I had the ‘el’ kind. Not the ‘y’. I have yet to taste that…
I cooked someone’s goose today
Just scared of an attack, I guess.
Ah, well, friendly warning about the y kind….
you bite it…it BITES BACK!!!!
Torah613Torah- you’ve got to give me the recipe… I always buy my cheerios, I didn’t know you can bake your own. 🙂
cokush yeast cake
Steamed yams
steamed onion (for center of rolled tomato fish)
preparations for tomorrow’s bialy baking.
I made cheesecake the other day. 🙂
I baked challah LKAVOD SHABBIS KODESH!
Wow! I haven’t been here in a while!
Well, today I baked Challah for the very first time (I baked it with my mother) – let’s see how it comes out! I also baked a cake, peanut butter blossom cookies, an ice cream sandwich cookie cake, and now, I will IY”H start on a deli wrap! YUM!!! All L’Kavod Shabbos!
Have a great Shabbos everyone 🙂
Hey giigle girl!! Welcome back!!! So much time since weve seen you around!!
I baked coffee cake. I don’t know how it came out. It’s in the oven now, but I can’t check on it because just after I put it in, my wife, Popa bar Abba, kicked me out of the kitchen so she could make picklebeer.
Picklebeer goes very well with coffee cake. I’ll let you all know how the coffee cake was after shabbos.
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