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I’ll take 53
I never understood how people went to a hotel for Pesach. (I definitely dreamed of not having to clean & cook, but a hotel seemed strange to me). A few years ago we were going through a very stressful time. And I was also exhausted as I was at the beginning of my first pregnancy (we had been married for many years, already). We went to speak to a Gadol about 3 weeks before Yom Tov (about the situation that was causing the stress), as we were finishing our conversation we mentioned that I was having a hard time preparing for Pesach because I was so tired (we had been unable to find a cleaning lady). The Rav told us we should go away and given all the circumstances a hotel was the right place to go. We went to a hotel run by someone we were familiar with and it was an amazing experience. We were able to relax and enjoy yom tov without added pressure. While it is not something I would do on a regular basis I will always be grateful that that option was available to us when we were told to avail ourselves of it.
That having been said, there are a wide range of hotels available. From whet I understand, some seem to focus more on the Yom Tov and some more on the ‘vacation’ aspect. Obviously each person must do what’s best for them (after consultation with their Rav), but I think that the focus of the particular hotel must be taken into account.
I’m getting a new computer this week. It is coming with xp installed and the disks to install 7 if I want it. Right now I’m assuming I should install 7 immediately, especially after reading ronsr post above. Can anyone confirm that this is the way to go? Or tell me why I should not do it that way?
NYIP has a correspondence course that is very good.
Some kids really enjoy craft projects. Either put supplies together yourself or check out your local craft stores (AC Moore, Michael’s, etc) for kits. Sometimes I’ve bought a kit to try a new craft, then, if we like it I’ll buy my own supplies (in larger quantities) to make more projects.
Some ideas:
*The beads that you iron together (I think they are called perler beads). I know alot of boys that like these. They can start off with the basic designs and, if they enjoy it, there is sooo much they can come up with. They can make things for themselves, to give as gifts, to decorate the house, etc.
*latch hook rugs- lots of great designs available
*3D foam building
*There are so many more ideas, these are just the tip of the iceberg.
Hatzlacha!
Pie filling does work well. There is a great filling available from Baker’s Choice. It comes in Strawberry, raspberry and apricot. It does NOT leak! (even if your corners aren’t perfect. If you want to use jam or jelly, mix it with ground nuts.
For more info and tips check out this post:
http://www.theyeshivaworld.com/coffeeroom/topic/hamantaschen-recipes#post-40331
Mrs Doubtfire- To be as specific as I can: place approx 1T of meat mixture on the dough circle and spread almost to the edge. It should look like a pizza (Thanks mybat!).
Hope that helps. Enjoy!!!!
BTW the above recipe makes about a 3 quart pot. It can easily be doubled to serve more people.
I’m glad everyone enjoyed the recipe!
I really am not someone who cooks with recipes, I tend to make things up as I go along.
Here’s an interesting variation on chicken soup that I learned from my Mother-in-law. It’s somewhere between a soup and a stew. Served over rice (which is how it should be served) it can really be a main course, but I’ve seen (and used) it both as a main and as a soup.
Hamoud (the H is pronounced like a Sepharadi Ches)
8-10 Chicken wings
5 (or more)cloves Garlic sliced
2-3 stalks celery cut into bite sized pieces
2-3 small to medium zucchini sliced (with or without peels)(I like to cut the circles in half or quarters but it’s really not necessary, especially if you peel them)
1-2 small potatoes, peeled and cubed
1/4 cup lemon juice
salt to taste
Put all the veggies into a pot. Add the wings, salt, and a little water. Cover and cook until wings are cooked through and vegetables are soft. Add lemon juice. Serve over rice.
I usually start it on high for a few minutes then turn it way down and let it simmer for a long time. I then turn it off and add the lemon juice. I reheat it right before Shabbos and then just wrap the whole pot in a big bath towel to keep it warm for the seuda.
Let me know if you try it, and what you think.
Mazal, You are right about the allspice but this recipe does not need it. It could be that the seasonings in the ketchup do the job. Either way, I’m telling you, these lachmagine taste like all of the ones I’ve had at the Sepharadi Simachot I’ve been to. You cannot tell the difference at all.
I had heard that tip about the dough but I’ve never tried it myself. Does it really make a difference? Do you let it rise before you add the meat or after?
Usually I would say to bake them all at once, but I don’t have a very large meat oven and I don’t always have time to bake all the batches at one sitting.
I saw the original post (it came up on my rss reader even after it had been removed here) so I will respond (assuming that’s okay)
Here is the recipe for Lachmagine that I got from my husbands family (it might not look totally traditional but trust me, it tastes just like it should):
2lb ground meat
1 jar (approx 18oz) prune butter
10oz ketchup
1c lemon juice
3 lg onions
The easiest way to put it together is with a fleishig blender or food processor. If you don’t have one blend everything besides the meat in a pareve one then add to the meat and mix very well.
Let sit in the refrigerator for at least 2 hours (the longest I’ve left it is about 24 hours)
Put onto doughs (my favorite are Mazor mini pizza dough) and broil at 400 degrees for about 10 min until edges start turning brown. If your broiler does not have adjustable temps try baking it part of the time then switch to broil for the last few minutes (it will take longer than 10 minutes this way)
Makes approx 80
Make sure to serve them with lots of good techina!!
You can freeze this recipe at almost any stage. I often take any meat I don’t want to use right away and freeze it in small balls (I use a small scoop)and then it just takes a few minutes for it to defrost enough to spread it on the dough to broil it.
The best way I’ve found to freeze finished Lachmagine is to put them top to top with parchment paper between them. I do 12 to a package. Put down 6 on a piece of foil. put on a piece of parchment paper then add 6 more, face down. Wrap up the foil and freeze.
(I usually heat them on top of the crockpot on Shabbos morning)
Enjoy!!!
I know this is a little off-topic so if the mods think it should be a new thread that’s fine:
Why is it that (some) people write Xmas (and won’t say it properly either) but have no problem writing (or saying) Christian or Christianity? I never paid much attention to this until I saw this YWN headline:
http://www.theyeshivaworld.com/news/Israel+News/43789/Xmas+Gesture+to+Gaza+Christians.html
I would think that it should either be “Xmas Gesture to Gaza Xians” or “Christmas Gesture to Gaza Christians” but when I saw it I realized that this really the way people say it. Anyone have an explanation?
Kosher Collections- I checked out your website. It looks really good, Hope it does well. You might want to check out All Recipes for some ideas on a successful recipe website. I remember when they were brand new, they’ve come a long way, and they have some great features/ ideas. Hatzlacha Rabba, I hope yours grows as successfully!!! Keep up the great work! (Bli neder I’ll register later and post some recipes)
If you’re looking for a CD with Seasons/ Months/ Yomim Tovim- 613 Torah Ave has one that is really good. It also gets in some other concepts like using your imagination and getting up after a fall. It goes through each Season of the year, discussing weather, Jewish months and Yomim Tovim in each one, all with those great 613 Torah Ave songs.
My daughter is 3 and we just started buying the 613 Torah Ave CDs for her about 6 months ago (I hadn’t thought about them before then). She has Bereishis and this Holiday one. She loves them and I often hear her singing the songs to herself or to her dolls.
Everyone is making such great points. I just have one very important thing to add…
Pay attention to the ‘red flags’ that come up, discuss them with someone you trust (or at least someone with some experience), and if there seems to be a problem don’t just sweep it under the carpet.
Case in point:
I recently got a call from a twenty year old BT who had recently started dating. She was trying to decide if she should get engaged to this guy she was dating. This was the first guy she had ever dated! He had said and done some troubling things which she listed for me (I will not repeat them here for 2 reasons: I would hope some of them would not get through the Mods and if they did they might help her & her friends identify me). In my opinion, they were signs of current (or possibly a leaning towards future) deviant behaviors. I was very clear with her about my suspicions and the reasoning behind them. She heard me out and then said “but he’s such a nice guy”. This was the only positive thing she could find to say about him, and even then she could not be at all specific about what she meant or how she knew that. I told her she was, in my opinion (and that of my husband who had heard only some of the things she mentioned)making a big mistake if she married him . She said she would think about what I had said.
I was told that as soon as she got off the phone she turned to a mutual friend who was in her house and said “but she doesn’t know me so well”. She continued to date him and was still planning to get engaged.
(B”H I found out that she did eventually dump him, I think even before an engagement although I was told that it had nothing to do with our conversation)
This is not the first time I have seen something like this. In my experience it happens more often with girls. I think that they become attracted to a guy, or to the thought of a guy liking them, and are willing to turn a blind eye to all of their real concerns. So they get engaged and, hopefully, break the engagement, or even get married and then these things come back to haunt them.
Please, ladies (and gentlemen) if something seems like it might be a problem, get advice and act on that advice. You could save yourself a lot of heartache.
I think it would be great if any one of the chain restaurants went kosher nationwide. I don’t even particularly care which one, but then you could get food anywhere. Traveling would be so much easier. Even just going out for the day- you wouldn’t have to worry about bringing lunch- just grab a quick bite at the closest__________(insert name of chain).That would just be soooo much fun.
Thank you all for all the great info!!!
Just as a follow up to one of my previous posts. My daughter had a well visit today and I asked my pediatrician about booster seats vs. car seats- He told me she should not go into a booster until she is 4 yrs. old and 40 lbs. even for short rides in someone else’s car.
Can we add things that we wish would be Cholov Yisroel???
I am desperate for Reese’s Peanut Butter Cups and no one that I’ve been able to find makes a pareve or CY version.
The best steak recipe I know was taught to me by a dear friend who is no longer with us. We use it always and have named it after her. I’m not giving the name because I have a feeling that that, with my user name, would give away my identity to a number of people, but here’s the recipe:
Take any cut of ‘steak’ (the cheap ones, like ‘california’ that usually end up tough, work great) broil, grill or even pan fry it on each side for just a few minutes. You want the outside to be browned without cooking the inside. Lay the pieces in a pan (9×13, or whatever size works). One layer works best but it will work with two or even three. Cover the meat well with your favorite BBQ sauce. If you have more than one layer of meat make sure to get sauce between the layers. The more sauce you use the softer your meat will be (I use a full bottle for a 9×13 with two layers of meat). If your BBQ sauce is very thick you can add a little water, just to make it pourable. Toss on some sliced scallions (optional) and tightly cover. Bake at 350 for 1-2 hours. The meat, even the toughest cuts, will be fork tender.
If you leave on an oven for Yom Tov, I would broil the meat before YT then add sauce, cover and fridge till 2 hours before you want to serve it.
Great served with rice.
Enjoy!
NY Mom- I had read that post and I know that that is the ideal, but would you refuse to transport a smaller child (let’s say 2 or 3yrs. old) if all they had was a booster?
I will not transport any child that is not properly restrained, but this is one place where I have never been sure. It comes up fairly often as I actually have an extra booster seat in my car. I have looked around online, even checking some states’ laws, but I have not seen anywhere that clearly gives a minimum weight and/or age for booster seats.
Anyone have any info?
NYMom- thanx for all of your great tips!I have been following this thread carefully and really appreciate all of the people who take safety seriously!
My pet peeve in terms of child safety is the parents whose kids do not wear helmet when riding bikes, etc. When you mention it to the parents the response is ‘what am I supposed to do, they don’t want to wear it?’
One question for all you safety experts out there. This is one that has come up alot lately. At what point is it safe for a child to ride in a booster as apposed to a car seat? I have friends who put 2yr olds in a booster. I’m not asking for my daughter (she’s 3 and will stay in a car seat until she is too big for it, but I occasionally give rides to her friends, or others with kids her age and they say a booster is fine even for smaller kids, I’m not so sure. Anyone have any ideas?
Thank you all, and keep up the great work!
Every Man A Slave Historical Novel, on the long side, but everyone I know who started it enjoyed it ’till the end (and I’ve recommended it to a number of people). Set before and during the Civil War, it depicts a frum Jew in the South who purchases a slave Al Pi Halacha and the relationships that develop. It’s well written and seemingly well researched (my knowledge of history is weak, but those in the know have agreed).
I used to think that that was the best recipe but a few years ago I found this one and it is AMAZING. It ends up being a chewy cookie that everyone comments on!
‘Hershey’s Soft & Chewy Cookies’
1 Cup (2 sticks) butter or margarine
3/4 Cup packed light brown sugar
1/2 cup white sugar
1/4 cup light corn syrup
1 egg
2 tsp vanilla extract
2 1/2 Cup flour
1 tsp baking soda
1/4 tsp salt
1 pkg (10-12 oz) Chocolate (or any flavor) chips
Beat butter and sugars till fluffy. Add corn syrup, egg and van, beat well. Add flour, baking soda & salt (stir together, first), beating until well blended. mix in chips. drop by rounded tsp (I use a small ice cream scoop)onto ungreased cookie sheets. Bake 8-10 min at 350.
Variation: decrease flour to 2 1/4 cups and add 1/4 cup cocoa to make choc cookies.
I usually use the candy covered choc chips, mixed with regular mini chips in the vanilla cookies and peanut butter chips in the chocolate cookies. YUM!!!
This recipe comes from a cookbook/pamphlet called ‘Bake Sale Favorites’
We had bedbugs at one point and did alot of research.
We did get rid of them on our own and we were quite successful. If you want details I can provide them.
It was a good amount of work, but much easier (and safer) than calling an exterminator and doing what they were recommending.
kapusta…
anon…that would be a great idea, but from what I’ve been told (and read) the non-dairy creamer works better than soy or rice milk. It seems that it reacts more similarly to milk in this situation. Hatzlacha!
Here’s a recipe for refried beans that I posted in the What’s for Supper thread:
http://www.theyeshivaworld.com/coffeeroom/topic/whats-for-supper-tonight#post-11520
There are some other good recipes there, too!
Here’s a classic that noone has mentioned yet…
Shalom, Shalom Aleph
I listened to it as a record when I was a kid (every night), at one point we owned it on tape, and now my daughter (2 yrs old) listens to it on CD.
‘Oh, you really need the dot…’
‘We are partners, yes siree…’
here are two really easy and delicious recipes, both use the same secret ingredient (no one has ever guessed what it is)-A good bottled Italian dressing. Most of the heimish brands don’t cut it- the only heimish one that I’ve used successfully for cooking is La Jolla’s Bravo Italian.
Marinated mushrooms (this is for you Kapusta):
mushrooms -whole or cut in half or quarters, depending on the size
2 or 3 bay leaves
Italian dressing (see above)
put mushrooms and bay leaves in container and cover with dressing. Let marinate at least a few hours. This salad will last for weeks in the fridge. I’ve even been known to just add more mushrooms after a week or two.
4-bean Salad – this is just an open and dump salad but this is the salad I’m always asked to make. People love it.
1 can chick peas, drained & rinsed
1 can kidney beans, drained & rinsed
1 can green beans (reg cut, NOT french cut), drained
1 can wax beans, drained
mix together and add Italian dressing. This salad can be eaten right away but tastes better after it marinates, It will last a long time. If you keep it pareve you can add some cubes of cheese to the leftovers and it makes a great lunch!
oomis1105
Member
OY Lakewoodwife – you are a true Tzadeikes. I would NEVER survive that. You can make your own potato starch, btw, just by soaking potatoes in water for a while. The starch goes to the bottom of the bowl, you pour off the water and dry the powder. How do you avoid using chocolate???? Oh well…If you go to the Lubavitch Cookbook, I think they give recipes for how to make a LOT of things that we normally use as processed stuff. Have a zeesen Pesach.
It’s really not bad at all, I’ve been Making Pesach for many years, usually with lots of guests, and noone has ever complained about missing anything. I do make alot of stuff from scratch, applesauce, tomato sauce, salsa, borscht, etc. I did know about making potato starch but it never seems worth it. Pesach this way is quite a beautiful experience.
I always enjoy new Pesach recipes, but, do to Chumras Pesach we use very few ingredients. We do eat gebrokts (I make my own matzo meal from last year’s matzo) but we do not used any processed foods. No potato starch, no chocolate, no oil. I do have one cake recipe (plus meringues), but I would love another one (dare I hope for more than that?) Citrus juice is not a prob (we have a great juicer) and I have found that vanilla can just be left out of most cakes without terrible consequences. Nuts are doable, but keep in mind that I shell and chop/ grind them myself.
So, can anyone help me????
Great (unbreaded) recipe for cutlets. In a wide loaf pan (lined with foil) layer:
1. Cutlets (pounded or not, your choice)
2. Ground meat (I use beef because it’s a diff color, but I imagine turkey, chicken, or anything else would work)
3. Veggies (usually sauteed onions with carrot for color, but use your faves)
Make at least two sets of layers starting and ending with cutlets. Sprinkle with salt & pepper (and some paprika if you want) and pour on a little wine (semi sweet red, but any would work). Bake covered on 350 till done (I use a meat thermometer that beeps when it reaches the right temp, so I’m really bad with times, sorry). Use the foil to help remove the loaf from the pan, slice & serve. Enjoy.
On a side note to I. M. Here “cooking” wine should almost never be used. One of the best rules to keep in mind for cooking with wine “If you wouldn’t drink it, don’t cook with it”
I like novels, but only those that could be true
In that case I recommend historical fiction… One of the best books I’ve ever read is Every Man A Slave. It’s an amazing story set in the south around the time of the Civil War. The character development and plot are fantastic and well thought out. One caveat- it is a very long book, not a problem for me but if your time is very limited…Enjoy, and let us know what you think.
When I used to make purim Seudah, this was my menu:
1. Fruit cup on the table at each place: Easiest one I know-pineapple tidbits, mandarin oranges and frozen blueberries
2. Stuffed cabbage (it is a purim minhag)- I make it with purple cabbage because that does not have to be checked
3. Chicken soup with kreplach (another minhag)- I use Mazor ravioli dough, it makes them much easier
4. Main course: Chicken-doused with duck sauce, covered and baked for a long time (at least 3 hours), rice, green beans
5. this was our fun course, my husband wanted time to sing (& drink) after he had real food in his system but didn’t want to sit with chicken bones on the table, he also felt dessert meant it was time to bench, so we came up with this course. After the main, we cleared the table and brought out “finger foods”: franks and blanks, mini knishes (meat & potato), kreplach, homemade pickled veggies (usually beets & eggplant), and anything else along those lines. everyone always loved it
6. dessert: Hamentashen!!! The only appropriate purim dessert.
We used to make seudah for 30-40 people. In case you think this is complicated I used to live in a 1-bedroom apt with a TINY kitchen, with some advanced preparation this seuda is really not hard.
Ames, I’m not sure where you live but in Lakewood you can get the packets at some of the grocery stores (I think co-op usually has them) especially before Purim. It might be worth checking your local grocery because I believe the bulk packs are 1000, or at least 500. Hatzlacha!