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Forum
-> Recipe Collection
-> Yom Tov Dishes & Menus
imasinger
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Sun, Apr 01 2012, 7:27 pm
OOTBubby, could I please have the recipes for the mushroom onion quiche, the sweet potato pie, and the doughless potato knish?
I still haven't decided what to do for erev YT, but I love the idea of having something around for everyone to nosh, and will think of something, perhaps that I find here.
Seder I:
Chicken soup
Salad
Brisket
Sauteed mushrooms
Zucchini creole
Fried cauliflower
Oven roasted potatoes
Chocolate mousse/meringues
Lunch I:
Gefilte fish/baked salmon
Cholent
Spaghetti squash and meatballs
Broccoli salad
Chinese eggplant
Fruit
Seder II:
Salad
Almond schnitzel
Garlic mashed potatoes
Asparagus
Sweet potato wedges
Chocolate chip cookies
Sorbet ruffles
Lunch II:
Traditionally DH's job; probably fish and dairy.
Chol Hamoed:
Leftovers
Hamburgers/hot dogs, fries on pesachdik rolls
Matza pizza/grilled cheese
7th day dinner:
Steak
Sauteed mushrooms
Baked potato
Lemon meringue pie
Lunch:
Fish
Salads
Potato kugel
??
Shabbos dinner
Soup/matza balls
Honey lemon chicken
Oven roasted potatoes
Asparagus
Zucchini creole
Leftover desserts, plus brownies with pareve vanilla ice cream
Shabbos lunch
Gefilte fish
Salads (palm/avocado, Israeli, lettuce)
cholent
Other leftovers
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OOTBubby
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Sun, Apr 01 2012, 8:15 pm
Mushroom Onion Quiche
16 oz. sliced, canned mushrooms
2 large sweet onions, diced
1 stick margarine
mushroom soup mix (optional)
garlic powder
pepper
3 eggs
½ cup mayonnaise
2 tablespoons potato starch
2 tablespoons onion soup mix
Saute onion in margarine until softened. Add mushrooms, and brown. Add seasonings. Cook, stirring, over medium flame for 1 minute.
In separate bowl, mix eggs, mayonnaise, potato starch and onion soup mix. Add mushroom/onion mixture and mix well. Pour into round casserole and bake at 350-degrees for ½ hour to 45 minutes.
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OOTBubby
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Sun, Apr 01 2012, 8:16 pm
Doughless Potato Knishes
6 lbs. potatoes, cooked and mashed
6 eggs, beaten
1½ cups potato starch
6 lg. onions, sliced and sauteed
1/2 lb. margarine
2 tbsp. salt
3/4 tsp. black pepper
beaten egg
Mix all ingredients until smooth. Divide into two roaster pans. Bush with beaten egg and sprinkle with sesame seeds if desired.
Bake for one hour at 375.
Freezes very well.
Note: This makes a huge quantity. Feel free to halve or quarter the recipe and to bake in any size pan you like.
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OOTBubby
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Sun, Apr 01 2012, 8:19 pm
Sweet Potato Pie
Base:
3-4 sweet potatoes
½ cup sugar
½ cup OJ or Almond Milk
1 large egg, beaten
3 tbsp. oil
1 tbsp. vanilla sugar
Topping:
½ cup dark brown sugar
1/3 cup potato starch
3 tbsp. oil
½ cup pecan pieces
Peel and cut sweet potatoes and boil until soft. Drain well and return to pot. Mash, but don't overdo it; it should be thick and not too smooth. Add sugar, liquid, egg, oil and vanilla sugar. Mix well. Pour into greased 9" round pan.
Mix topping ingredients and sprinkle on top. Bake at 350 for about half an hour.
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yummy2
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Sun, Apr 01 2012, 8:56 pm
wow ra mom, you"re home all of first days? you are realy preparing beautifuly! go ra mom!
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runninglate
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Sun, Apr 01 2012, 9:44 pm
ra mom, cld you pls post the recipe for fudge bomb cookies? Thanks!
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flowerpower
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Sun, Apr 01 2012, 11:27 pm
All of you that have the meals so planned out for the whole yom tov-I am impressed!
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yksraya
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Sun, Apr 01 2012, 11:34 pm
seder 1:
fish
chicken soup with kneidel made out of ground chicken
chicken from soup
potato kugel
apple compote
shabbos day:
fish
egg w/onions
pickle salad
cole slaw salad (made with kohlrabi)
chulent (maybe with kishka)
potato kugel
apple kugel
seder 2:
fish
chicken soup with pesach lukshen
baked chicken
potatoes
apple kugel
second day:
fish
chicken soup w/pesach lukshen
crockpot roast
mashed potatoes with apple onion sauce (binah)
apple compote
chol chamoed:
crockpot dinners
vegtable soup
coated chicken nuggets
potato salad
second days night 1:
fish
chicken soup with kneidel (made out of ground chicken)
baked chicken bottoms with cubed potatoes and sweet potatoes
baked apple
day 1:
fish
chicken soup with pesach lukshen
crockpot roast
mashed potatoes with gravy
apple kugel
night 2:
fish
chicken soup with pieces of matzo (gabrokts)
chicken from soup
potato kugel
apple compote
day 2:
fish
eggs with onion
pickle salad
cole slaw salad (made with kohlrabi)
chulent
potato kugel
apple kugel
desserts:
browny/nut cake
snow kisses (meringues)
coffee ice cream
lemon sorbet
apple crumble
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Annie
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Sun, Apr 01 2012, 11:35 pm
Imasinger, can you post the recipe for the zuchinni creole?
Thanks.
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elf123
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Sun, Apr 01 2012, 11:35 pm
flowerpower wrote: | All of you that have the meals so planned out for the whole yom tov-I am impressed! |
It's not just the menus, but looking them over, many (most) of them contain lots of items that (at least according to my calculations) can't be made much in advance, if at all. With a menu like this I would literally be in the kitchen/at the stove all yomtov. Not so bad if you have to make 2, 3 or 4 things "day of," but these look like they contain many more than that...how do you ladies do it? Especially with the way YT falls out this year, b/c the first day is Shabbos, I feel like even though you can cook on YT, it may as well be 2 days of Shabbos....
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ra_mom
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Sun, Apr 01 2012, 11:46 pm
elf123 wrote: | flowerpower wrote: | All of you that have the meals so planned out for the whole yom tov-I am impressed! |
It's not just the menus, but looking them over, many (most) of them contain lots of items that (at least according to my calculations) can't be made much in advance, if at all. With a menu like this I would literally be in the kitchen/at the stove all yomtov. Not so bad if you have to make 2, 3 or 4 things "day of," but these look like they contain many more than that...how do you ladies do it? Especially with the way YT falls out this year, b/c the first day is Shabbos, I feel like even though you can cook on YT, it may as well be 2 days of Shabbos.... | I'm in the kitchen for days before YT (or should I say nights as I'm working throughout), but don't cook on YT itself.
Everything made in advance so I can enjoy YT itself.
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morahmommy1
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Sun, Apr 01 2012, 11:58 pm
OOT Bubby, Does the Sweet potato pie freeze well?
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imamiri
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Mon, Apr 02 2012, 3:36 am
chanahlady wrote: | We're vegetarians, so here are our dairy seder menus:
1st seder:
Purple cabbage salad
Carrot-dill soup
Baked quinoa and spinach cheesy casserole
Matzah meal polenta with sauteed mushrooms
Roasted root vegetables
Matzah crack (praline & chocolate on matzah)
Chocolate-chip cookies
2nd seder
Portobello mushroom salad
Butternut squash & roasted chestnut soup
Eggplant Parmesan
Roasted Brussels sprouts & cauliflower
Brownies
Fruit
I'm also making a Turkish charoset with almonds, figs and dates that is very yummy. |
May I have the recipe for Matzah meal polenta with sauteed mushrooms, please?
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hycup
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Mon, Apr 02 2012, 3:37 am
Right after Purim I do this: menu 5772. The shopping list is updated right after Pesach and then after I make the menu I tweak it.
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OOTBubby
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Mon, Apr 02 2012, 7:56 am
morahmommy1 wrote: | OOT Bubby, Does the Sweet potato pie freeze well? |
I freeze it -- it is fine. I freeze almost everything on my list (it is already made -- I cook in my basement kitchen in advance and freeze everything).
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chanahlady
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Mon, Apr 02 2012, 8:41 am
imamiri wrote: | chanahlady wrote: | We're vegetarians, so here are our dairy seder menus:
1st seder:
Purple cabbage salad
Carrot-dill soup
Baked quinoa and spinach cheesy casserole
Matzah meal polenta with sauteed mushrooms
Roasted root vegetables
Matzah crack (praline & chocolate on matzah)
Chocolate-chip cookies
2nd seder
Portobello mushroom salad
Butternut squash & roasted chestnut soup
Eggplant Parmesan
Roasted Brussels sprouts & cauliflower
Brownies
Fruit
I'm also making a Turkish charoset with almonds, figs and dates that is very yummy. |
May I have the recipe for Matzah meal polenta with sauteed mushrooms, please? |
Sure -- this is definitely a go-to recipe for me. I make it every year, and everyone loves it. It's from the New York Times Passover Cookbook.
Matzah-meal polenta (don't double this recipe -- it doesn't turn out if you do)
* Olive oil for coating pan
* 2 1/4 cups chicken stock
* 1 chicken bouillon cube
* 1/4 teaspoon each minced fresh rosemary, sage, and thyme
* 3/4 cup matzah meal, plus extra for coating the cakes
* 1 large egg
* 1 large egg yolk
* Kosher salt and freshly ground black pepper
* 1/3 cup olive oil
* Chopped parsley for garnish (optional)
* lightly oil an 8-inch cake pan or straight sided tart pan
* In a 2 quart saucepan, bring to a boil the chicken stock, bouillon cube and herbs. Reduce the heat and simmer until the bouillon cube is completely dissolved, about 3 minutes.
* Slowly pour the matzah meal into the liquid with one hand while whisking constantly with the other (be sure to use a firm whisk). Continue whisking until smooth and creamy. The mixture will become quite thick. Reduce the heat to low and cook for 5 minutes, stirring occasionally to prevent sticking.
* In a bowl, beat the egg and egg yolk together; whisk the eggs into the matzah polenta. Raise the heat slightly and return the mixture to a boil. Boil, whisking constantly, for 1 minute. Season with salt and pepper to taste and remove from the heat.
* Pour the cooked matzah polenta into the cake pan. With a spatula, spread the mixture evenly and smoothly. Cover, place in the refrigerator and chill thoroughly, at least 30 minutes and up to 24 hours.
* Cut the polenta into pie-shaped wedges. In a large sauté pan, heat the olive oil over a moderate flame. Dredge the matzah wedges in the extra matzah meal and sauté on both sides until golden brown. Sprinkle with chopped parsley, if desired.
Sauteed mushrooms
2 tbsp olive oil
1/2 lb assorted mushrooms, cleaned and very thinly sliced (I usually use regular old white mushrooms)
1/2 tsp garlic, chopped
1/4 cup white wine
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp pepper
1 tbsp chopped parsley
Heat the oil in a 2-quart saute pan over high heat until it just begins to smoke. Add the mushrooms and saute to brown them and soften them, about 3-5 mins.
Add the garlic, white wine and lemon juice, and toss together to blend the flavors. Season with salt and pepper and cook 1-2 mins.
Serve the mushrooms and their juice spooned over the polenta and sprinkled with parsley.
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Jewish Mother2
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Mon, Apr 02 2012, 8:44 am
OOTBubby wrote: | Mushroom Onion Quiche
16 oz. sliced, canned mushrooms
2 large sweet onions, diced
1 stick margarine
mushroom soup mix (optional)
garlic powder
pepper
3 eggs
½ cup mayonnaise
2 tablespoons potato starch
2 tablespoons onion soup mix
Saute onion in margarine until softened. Add mushrooms, and brown. Add seasonings. Cook, stirring, over medium flame for 1 minute.
In separate bowl, mix eggs, mayonnaise, potato starch and onion soup mix. Add mushroom/onion mixture and mix well. Pour into round casserole and bake at 350-degrees for ½ hour to 45 minutes. |
how many grams are there in a stick of margarine?
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soulful music
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Mon, Apr 02 2012, 9:12 am
ra_mom wrote: | elf123 wrote: | flowerpower wrote: | All of you that have the meals so planned out for the whole yom tov-I am impressed! |
It's not just the menus, but looking them over, many (most) of them contain lots of items that (at least according to my calculations) can't be made much in advance, if at all. With a menu like this I would literally be in the kitchen/at the stove all yomtov. Not so bad if you have to make 2, 3 or 4 things "day of," but these look like they contain many more than that...how do you ladies do it? Especially with the way YT falls out this year, b/c the first day is Shabbos, I feel like even though you can cook on YT, it may as well be 2 days of Shabbos.... | I'm in the kitchen for days before YT (or should I say nights as I'm working throughout), but don't cook on YT itself.
Everything made in advance so I can enjoy YT itself. |
Great menu! Can I have the recipe of:
marinated eggplant
poached chicken with pesto
summer squash and tomato saute
How early can you start preparing,and will it stay fresh for y"t, is anything good if frozen?
Thanks
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