Recipes

Got Recipes? - Recipe of the week: Miriam's Delicious Challa

For the new year, SHMAIS.com is thinking of having a "recipe of the week" which we would post every Wednesday night or a couple of days before Yom Tov.

If you think the "recipe of the week" is a good idea, or if you are ready to submit a tried and proven good recipe please e-mail us @ This e-mail address is being protected from spambots. You need JavaScript enabled to view it > This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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MIRIAM's DELICIOUS CHALLA
Submitted by Miriam Hodakov - Binie Tenenbaum's recipe

INGREDIENTS
5 packages of dry yeast (1 1/4 oz.)
4 Cups of warm water
1 1/4 cups sugar
1 tablespoon salt
3 eggs
1 cup of oil
5 lb. bag of high gluten flour

Mix yeast water and half of sugar in a bowl. Wait until it bubbles. Add salt, rest of sugar, oil, eggs and half of flour. Mix well. Add the remaining flour (leave behind a 1/2 cup of flour in the bag). Knead for ten minutes. Rise for one hour, pound down, let rise for one more hour. Preheat oven to 350.

Braid the Challahs and let rise until double in size (approximately another hour).

Bake at 350 for around 30 - 40 minutes depending on oven. The bottom of the challah should be brown when finished.Yields 4 big Challahs.

RECIPE OF THE WEEK #2 - FOOLPROOF AND DELICIOUS APPLE KUGEL

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FOOLPROOF AND DELICIOUS APPLE KUGEL
Ingredients:
? 1/2 cup oil
? 2 eggs
? 1/2 cup sugar
? 3/4 cup flour
? 2 tsp baking powder
? 3 or 4 thinly sliced apples, any kind (food processor is helpful)

Variation: add one packet vanilla sugar (I add some liquor instead); add cinnamon and/or ginger to suit your taste, add any chopped nut

Directions:Combine all ingredients and bake in an 8 by 8 pan for an hour at 350. ENJOY!

Note: This recipe can be doubled and baked in a 9 by 13 pan or tripled and baked in an 11 by 17 pan. Freezes well.

MISSED MIRIAM'S DELICIOUS CHALLA RECIPE? CLICK HERE

Submitted by Sara Goldenberg

RECIPE OF THE WEEK #3 - BROWNIES

This recipe for Brownies is extremely easy and pretty foolproof-a one bowl cake

INGREDIENTS
* 1/2 cup cocoa
* 1 & 1/2 cups sugar
* 4 eggs
* 1 & 1/2 cups self raising flour (available in Australia -otherwise add one and a half teaspoons baking powder and use regular flour)
* 1 cup oil

DIRECTIONS: Mix all ingredients. Mixture will be quite thick. Place in rectangular baking pan and bake at 325 (170) for 35 -40 minutes. Very important-dont overbake as cake will then be dry. Dont worry if top cracks

Submitted by Ella Blesofsky

RECIPE OF THE WEEK #4 - PINEAPPLE KUGEL

Pineapple Kugel

4 eggs
1/2 cup flour
1/2 cup sugar
1/8 cup oil
1 can of crushed pineapple (16 Or 20 oz) Drained
3 scoops vanilla sugar
1 tsp baking powder

Mix well with fork pour into oiled 9 inch round panbake in pre-heated oven 350 degrees for 45-50 minutes

RECIPE OF THE WEEK #5 - THE CEO'S CHEESECAKE

This is a very quick and easy recipe for a delicous cheesecake that I've made many times.

INGREDIENTS
* 1 ready made graham cracker pie crust
* 3 eggs
* 1/2 cup sugar
* 12 ounces of cream cheese
* 1 teaspoon vanilla extract (I use vanilla sugar and it comes out just fine)

DIRECTIONS: Preheat oven or toaster oven to 375F.

In large bowl beat eggs well. Add sugar, cream cheese and vanilla and beat until well blended. Pour into crust and bake for 20 minutes. Turn off oven and leave cake in oven for 1 hour, remove and let cool before placing in refrigerator.

Submitted by Levi Hodakov, adapted from the Spice & Spirit

RECIPE OF THE WEEK #6 - Yummy, Chewy Chocolate Cornflake Balls

Yummy, Chewy Chocolate Cornflake Balls:

INGREDIENTS
2 sticks margarine
1 bottle corn syrup
1 1/2 cups sugar
2 Tbsp. vanilla sugar
9 Tbsp. cocoa
1 18 oz. box of cornflakes or rice crispies

DIRECTIONS: Melt margarine, then add corn syrup, sugar, vanilla sugar and cocoa. Mix each one into the mixture and when all is in the pot let it boil. When it comes to a boil continue letting it boil for a few minutes, and keep on mixing it!! Pour over cornflakes or rice crispies and mix very well.

Wet your hands and form into balls and place each in a little cupcake holder. Refrigerate or freeze them, but keep them out for a little before ready to serve so they can get warm and chewy again!

One recipe yields about 150 small balls!

RECIPE OF THE WEEK #7 - Cornflake Shnitzel

Cornflake Shnitzel

Ingredients:
-4 Boneless Chicken Breasts
-3 Tbsp. Flour
-1 1/2 Tsp. Lemon Pepper
-1/3 Cup Rice Milk (or I use Coffee Rich Cream comes out better)
-1/2 cup Corn Flakes crumbs
-3 Tbsp. Corn Meal
-2 Tbsp. Margarine (aprox. 1/2 Bar)

Directions:
Preheat oven at 400. Combine flour and lemon pepper in shallow dish.put coffee rich in second dish, and in third dish the crummed cornflakes and cornmeal. Dip shnitzels in flour mix, then in coffee richand finally in cornflake mix. place in foil lined cookie sheet (i usea disposable tin deep tray, works just fine) Drizzle the tops of thechicken with melted margarine, and bake at 400 for aprox 20 min.suntil chicken is thoroughly cooked. Advice - cut one of the chickensto see if ready. or see if juices run clear when pierced with a knife.

Serves: aprox 4 servings, may be doubled, tripled accordingly

RECIPE OF THE WEEK #8 - Apple Kugel

Apple Kugel

Ingredients
6 cooking (green) apples peeled and sliced
1 cup flour
3/4 cup sugar
3/4 cup oil
5 eggs
1 Tablespoon vanilla

Mix together flour, sugar, oil, eggs, and vanilla.
Mix apples in to the batter and pour into a greased pan.
Sprinkle the top with cinnamon
Bake 350 covered for 45 minutes and uncovered for 15 minutes.

(RECIPE: Mrs Dvonye Korf)

RECIPE OF THE WEEK #9 - Cranberry Chicken

Cranberry Chicken

This recipe is a huge hit with everyone it is served to. It is soft and delicious, and extremely easy to make.

2 chickens quartered, or 8 chicken bottoms
1 can jellied cranberry sauce
1 8 oz bottle french dressing
2 tbsp onion soup mix

With a hand blender or food processor, mix together the cranberry sauce, french dressing and onion soup mix. Pour over chicken. Bake on 350 F for 1 hour covered, and then 1 hour uncovered.

Note: You can marinate the raw chicken overnight if you wish to prepare it in advance.

RECIPE OF THE WEEK #10 - Very Easy One Pot Sweet and Peppery Noodle Kugel

ATTENTION ALL READERS: WE NEED YOUR RECIPE SUBMISSIONS IN ORDER FOR US TO CONTINUE THIS FEATURE PLEASE TAKE A MINUTE OR 2 OR EVEN 3 AND EMAIL US YOUR RECIPES FOR THE BENEFIT OF EVERYONE.

THANKS!

Very Easy One Pot Sweet and Peppery Noodle Kugel
*12 oz very egg noodles
*exactly 4 1/2 cups of water
*l cup brown sugar
*1 tspn black pepper
*1/2 tspn salt (or to taste)
*2 beaten eggs
*1/3 cup oil (preferably walnut, but corn or peanut will work)
*Preheat oven to 350

1. Boil the water, sugar, oil, pepper, and salt together.
2. Remove from source of heat
3. Add noodles and stir
4. Let stand for precisely 15 minutes
5. Add beaten eggs
6. Turn into an 8x10 pyrex baking dish
7. Bake approximately 1 hour or until the kugel is brown all around.

Goldie Satt-Arrow, Brooklyn, NY on Koshercooking.com

RECIPE OF THE WEEK #11 - Hearts-of-Palm Salad

ATTENTION ALL READERS: WE NEED MORE RECIPE SUBMISSIONS. PLEASE TAKE A MINUTE OR 2 OR EVEN 3 AND EMAIL US YOUR RECIPES FOR THE BENEFIT OF EVERYONE.

THANKS!

Hearts-of-Palm Salad

1 large very red tomato, diced
5 whole hearts palm, sliced
1 avocado, cubed
? red onion, chopped

Dressing:
? c. Mayonnaise
? tbsp. Lemon juice
? tsp. Garlic powder
? tsp. Salt

Mix all ingredients and serve immediately.

RECIPE OF THE WEEK #13 - Tomato-Cilantro Gefilte Fish

Tomato-Cilantro Gefilte Fish

1 frozen gefilte fish, unwrapped
1 bunch cilantro, stems removed
2 garlic cloves, sliced
1 small onion, diced
1 small can plain tomato sauce
Olive Oil
2 bay leaves
Salt
Pepper

MAKE SAUCE: Saut? onion & bay leaves in olive oil on medium-low flame until soft and translucent. Add garlic and continue to cook 2-3 minutes more. Add salt and pepper to taste. Add tomato sauce and whisk to combine.

BAKE FISH: Preheat oven to 300F. Layer half of cilantro in bread pan. Place fish in pan and cover with rest of cilantro. Pour tomato sauce over fish. Cover with foil. Bake 2 hours or according to package directions. Cool and slice. Makes 8 portions.

By Devorah Goldstein

RECIPE OF THE WEEK #14 - Oat' n honey pie

Oat' n honey pie

Pie Crust
1/2 Cup of butter/ marg melted
1/2 Cup of brown sugar

Mix
3/4 cup of corn syrup
3 eggs beaten
1 tsp vanilla
1/8 tsp salt
2 granola bars oat n honey (the green packs) crushed
1/4 cup of oats
1/4 cup of walnut
1/4 cup of chocolate chips

Mix all ingredients together
Pour in crust
Bake at 350 for 45 minutes

Let sit 30 minutes before serving.

RECIPE OF THE WEEK #15 - Strawberry-Mango Mesclun Salad

Strawberry-Mango Mesclun Salad
1/2 cup sugar
3/4 cup canola or vegetable oil
1/3 cup balsamic vinegar
1 teaspoon salt
8 cups mesclun or gourmet mixed salad greens
2 cups sweetened dried cranberries (cranraisins)
8 ounces strawberries, quartered
1 large mango, peeled, pitted and cubed
1/2 cup chopped onion
1 cup slivered almonds

Combine sugar, oil, vinegar, and salt in a cruet or jar. Cover tightly, and shake vigorously.

Combine greens, cranberries, strawberries, mango, and oinion in alarge bowl, tossing well. To serve, toss with enough dressing to coat. Sprinkle with almonds.

Yield: 6 to 8 servings.