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
. Please e-mail the recipe in a clear and concise manner so that our readers will be able to follow it easily. 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. |
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 |
Got a good recipe e-mail it to us with clear and concise directions to:
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
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! |
Got a good recipe e-mail it to us with clear and concise directions to:
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
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 |
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! Got a good recipe e-mail it to us with clear and concise directions to:
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
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 |
Got a good recipe e-mail it to us with clear and concise directions to:
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
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 |
Got a good recipe e-mail it to us with clear and concise directions to:
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
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. |
|