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hi, I’m a lurker who rarely posts, but now I need some help with recipes for channukah. I would like to do a milchig supper, cheese latkes, blintzes dessert etc. Any good recipes? I would greatly appreciate your help.
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don’t do milchigs!!!
So order pizza
Better yet! Make him a Popa’s Pizza! He’ll thank you forever! http://www.theyeshivaworld.com/coffeeroom/topic/popas-pizza-by-aurora77#post-424667
Where’s your cheese cakes etc
It would work very well. Also, make in your toaster oven. It doesn’t take too long.
Also, I’ve started using butter in the dough instead of olive oil.
eggplant parmesan is an all time favorite by us. paired with mashed potatoes really enhances it. for more contact me by email 🙂
I am LOVING that someone started a thread with my name in it
and in a complimentary way!
We are not particularly heavy milchig eaters in my house. I make a delicious corn kugel typically pareve, but it can be made milchig by using milk or half and half, or even cream (just needs one cup of any of that). Preheat the oven to 350 degrees. Then mix together 2 cans of creamed corn, 1 cup of milk (I typically use Rich’s Pareve Creamer), 1 stick of butter, melted, 1/2 cup sugar (this is clearly NOT for the diet-conscious), add in 1 cup of flour, 1 teaspoon of baking powder, about 1 and 1/2 teaspoons of salt, a good shake of black pepper(I guess between 1/8 – 1/4 teaspoon),and 4 eggs, added in one at a time. This can all be done by hand. Now you will have a nice custardy batter. Pour it into a 9×13 lasagna type pan that has been liberally sprayed with Pam or Baker’s Joy (mix of oil and flour). Top the batter with two stacks of Hits type crackers (salted or unsalted is fine) coarsely crushed and mixed with one more stick of melted butter (Paula Deen would LOVE me for this!). Then, sprinkle evenly over the batter and bake for about an hour or until the top is a deep golden brown and the edges are coming away from the sides of the pan and/or the custard is firm to the touch. Check it after 45 minutes. To crush the crackers I put them in a very large ziplock bag and just use a can to roll over the crackers. Then I pour the melted butter (I always use margarine, because I keep it pareve)directly into the bag to mix it and sprinkle it from the bag. This keeps my hands nice and clean.
This recipe is my own creation, having made several types of corn kugels and not liked them. My sister gave me the original idea, but we made it TOTALL from scratch, even to making our own creamed corn. Too much of a potchke to do that, and a real time-waster, when the can of creamed corn is perfect for the recipe. My sister’s son actually told her he preferred MINE to hers, thus getting disinherited by her and back in my will :p
It happens to be delicious and mixes up very quickly. The house smells SO good when it’s baking. For the health-conscious who do not even like to use margarine over butter, I have made this with canola oil equivalent to just very slightly less than the two sticks of melted butter/margarine in the recipe, and though it comes out ok, I personally prefer the melted fat to the oil. The consistency is better. I never tried Rice Dream, almond milk, or other brands of Soy milk, so if anyone tries it, please let me know if it works in this recipe.
A freilichen, Lichtigen,Chanukah to all of us.
Everyone have a freilichen and lichtigen Chanukah
Mmmmm. You know what the corn kugel really needs? Hot sauce! Seriously – just a few shakes will add some flavor.
Not this one, it is meant to be more of a sweet rather than savory dish. And there IS black pepper in it. I am not a fan of hot sauce unless it is hot fudge on pistachio ice cream.
I like some heat with everything but then I burnt out my taste buds years ago 🙂
Thinking hard – are you looking for mains, sides, traditional fall dishes, traditional Chanuka dishes, or what?
How about a butternut squash soup? Microwave the squash, season with your choice of ginger/curry/cumin, add garlic, salt & pepper, a pinch of sugar if you like, a box of vegetable broth and a cup of milk or cream. Cook then blend.
So whoever was trying to get oomis to come out…this is how you get him!
Well, I think my father’s recipe is for round skillet like 10 inches wide and about 2 deep.
I normally imagine it feeds 3 men on a motzei shabbos.
I make a third of the recipe and put it in a 6 inch round, and it feeds one man and one woman on a motzei shabbos. (Or one man and also one man for lunch on sunday.)
If you are making it for a family, I’d say make two, in two skillets at the same time.
You can also use a casserole dish if you don’t have a large skillet. It doesn’t matter if it is round or square.
It is the kind of pizza you eat with a knife and fork, btw.
Refrigerating?
Oh, my father refrigerates the dough while it is rising, so that he can rise it over shabbos. I’d imagine you can just let it rise on the counter for an hour or so instead.
Wow, thanks oomis! Never heard of corn kugel before, sounds interestingly delicious. Maybe I can convince my wife to try this out. I’ll let you know…
“So whoever was trying to get oomis to come out…this is how you get him! “
Uh… I am a she, not a he. And I am always out SOMEWHERE in the CR.
Thanks BaalHabooze. It really is VERY easy to put this kugel together. Takes under 10 minutes, and it is THE most requested recipe from my Shabbos or Yom Tov guests. I never have leftovers. You can tinker with this and try using the creamed corn Plus a can of mexicali corn (liek you would put in a corn salad). Personally, we prefer the recipe exactly as I make it. If you like creamed corn, you will love this kugel.
Tonight I made shake and bake chicken legs and caramelized carrots with garlic, for the carrots just peel, cut in one inch pieces toss with salt, pepper, extra virgin olive oil, put them in for 45 minutes at 375 in a roasting pan (i used a cake pan it came out fine) take out add 3 cloves of garlic minced toss add more oil if needed put in for about 15 minutes more the carrots should be tender but not mushy and caramelized tastes sweet and flavorful.
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