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Mod72, I assume you mean 4,000-7,000 right?
OK mod 72, glad to have you back! in the future please put your modding before anything else. 😉
How would you describe your seuda?
At my place we have bochurim from Yeshiva over (no bad drunks). We speak Torah during the first half of the meal, and as it gets closer to shkiah, we sing songs which are bakashos (afterall, Kol HaPoshet Yad nosnin lo is also applicable between you and HaKadosh Baruch Hu!). At shkiah we put away the wine, put out lots of water, and sing songs of shevach and hoda as we sober up for benching and ma’ariv.
Thanks for all the good wishes, they must be working, because B”H I am starting to feel like a human being again. I have had a hard winter, for some reason, but B”H am finally on the mend, and let it be a kapara.
SJS, when I am feeling a little better, I promise bli neder to find my creamed chicken recipe for you. You use the Pepperidge Farm pastry Cups, bake them as directed, remove the tops with fork tines, scoop out a little of the insides and then stuff with the chicken mixture. It’s made with some cooked chicken, chicken broth, white wine or cooking sherry, frozen peas,canned mushrooms (optional, but I like it), salt, pepper, pareve creamer, and flour. I don’t remember the exact proportions, but when I can find the cookbook with the recipe, I’ll print it for you. It is a HUGE hit at my Shabbos and Yom Tov table. You can also use flaked canned salmon, rather than chicken, if you like.
I hope everyone is enjoying a wonderful freilichen Purim. B”H, except for a fireworks incident at midnight (and another neighbor complained this time, because it scared their little kids), it was relatively quiet. The Yeshivah recently did some renovations, including a large gym/party room, so I guess the boys spent the majority of the evening there. Enjoy your respective Seudos, and may we be zochim to celebrate the next Purim as our only remaining chag, b’zman Bayis Shlishi.
oomis refuah shleima, and also, mod72, in my house, pasta sauce has both cayenne and paprika. someone mixed up the paprika (which there is a lot of) and the cayenne. I ate it. I drank 2 big glasses of water, but still I liked it. Now whenever I eat too spicy foods I throw up the next morning. thats the end of my being adventurous with the hot stuff.
David S. skip the water – eat bread – water spreads the heat, bread absorbs it.
SJSinNYC – I was referring to the rating (between I and 10) not the value. the heat came mostly from jalapeno peppers which is rated 4, however, I did have a little cayenne in there also which is rated 7. probably averaged out to 5 based on % of overall ingredients. 5 is between 5,000 – 15,000 Scoville Units. one last thought – after I actually tasted, I downgraded it from a 4 alarm to a 3 alarm – it had a nice kick.
Anyone who hasn’t ironed out their menu yet can no longer be helped.
Topic Closed
no squeak – it’s still open…
only now the thread is titled Purim Seuda- What Was On Your Menu
On my menu was
1 bottle of Auchentoshan
and
1 bottle of wine
the rest was a blur
Appetizer: stuffed Cabbage
Soup:hearty beef vegie
main: deep fried crispy chicken fingers; brisket
side dishes: mashed potatoes with briskets gravy; ratatoilie; carrot kugel; caesar salad with homemade garlic croutons
drinks: wine
Mod72 – does that mean that only Moderators are allowed to close topics? No fair, you guys have too many superpowers as it is…..
squeak,
I think a rebellion is in order, don’t you? 🙂
my menu consisted of wine, challa, wine, more wine and some other real food but I don’t remember exactly what. It was all a blur except for the wine. 🙂
Roger, charlie. Good to have you in town again
thanks squeak.
No posting yummy foods without recipes Ames. You know the rules – share 😀
We ended up going out for Indian food with friends of ours. So we had lamb vindaloo and basmati rice and naan for seudah.
didn’t read this thread through- but we had outstanding food at our seuda. Chicken wellington, pickled french roast, doughless potato knish pie, deli roll, stuffed cabbage…. sorry, don’t know any recipes 😉
For SJS – my creamed chicken filling (can go in a crepe, a turnover, or a puff pastry cup)
3/4 lb sliced mushrooms (I use canned), sauteed in 2Tbs. margarine. Remove to bowl. In the pan used to saute the mushrooms, melt 3 Tbs margarine, and make a roux (paste) with that and 1/4 cup of flour and 1/2 tsp. salt. Add in one cup of chicken broth, 1/4 cup dry sherry or dry white wine, a 1/2 cup of frozen peas, and and 1 cup of pareve creamer. Remove from heat and stir in 2 egg yolks, whisking constantly to prevent curdling then add back onto a very low flame. Add in 3 c. diced cooked chicken (you can boil a few cutlets in vegetable broth and use that for both the chicken broth and cooked chicken). The mixture should hold together nicely, but be very creamy. If necessary to tin a bit, add more liquid, a tsp. at a time. If too thin, keep stirring and let the liquid reduce a little more. When done you may either refrigerate until about 20 minutes before serving,or fill the pastry cups or crepes, and reheat in the oven. For turnovers, fill the puff pastry squares, fold over, seal well, brush eggwash over it, (sprinkle on sesame seeds, if you like) and bake as directed on the package.
When I make the pastry cups, I fill the cups with the chicken, the replace the tops and pour a little more of the filling over it before serving. There is always plenty of filling left. I think this will make about 12 or 18.
Oomis, that sounds yummy! I will definitely try. Do you think rice milk would work instead of pareve creamer?
Ames, specifically the Knafe! But any of those things sound yummy!
As for Indian Food – there are a few in Manhattan, with hechshers that not everyone holds by. The ony my family eats by is Madras Mahal (not sure who gives the hechsher, but my mother checked it out). Look into it to see if you eat there – they have a yummy and cheap lunch buffet ($6/pp). There is also a new meat Indian restaurant in Teaneck that is under the RCBC so if you eat at any of the Teaneck restaurants, you would eat there too. Its so yummy!
SJS, I can’t see why Rice Dream would not work well, as long as it functions like pareve milk. The idea is to give creaminess to the mixture. Let me know how it comes out. Also, use your own judgment. If you think the recipe needs a little more liquid or a little mroe flour, don’t be afraid to experiment.
Bump!!!!
As long as you have chulipshes and kreplach, you’re yotzeh k’fi rov deios.
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