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Forum -> Recipe Collection -> Kugels and Side Dishes
Fantastic Sides and How to Make Them



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tigerwife




 
 
    
 

Post Mon, May 29 2017, 9:42 am
Here's your opportunity to share your award winning kugel, that surprisingly good rice pilaf or that to-die-for fruit crumble! Can't wait to see and try your fabulous recipes! (Yes, I am out of ideas. How on earth did you know?)
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Lizzie4




 
 
    
 

Post Mon, May 29 2017, 10:01 am
take frozen whole string beans-
Let them thaw out
Recipe is for about half pack of string beans,
Put into a Ziploc bag
Don't bake, just warm up on blech b4 serving:

1/4 cup olive oil
2-3 cloves crushed
1 teaspoon salt
1/2 teaspoon black pepper (optional)
1/2 teaspoon basil
1/2 teaspoon oregano
1 tbs lemon juice
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sequoia




 
 
    
 

Post Mon, May 29 2017, 10:18 am
Cute title Smile
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debsey




 
 
    
 

Post Mon, May 29 2017, 10:35 am
I may have gotten this recipe on here.

(I just use frozen cauliflower that has been defrosted, works just as well)

cornmeal crusted cauliflower
Ingredients

1 head cauliflower, chopped
2-3 tbsp olive oil
2 cloves garlic, minced
1/4 cup cornmeal
1/2 tsp salt
pepper, to taste
Directions

Preheat oven to 425 degrees F.
Line baking sheet with foil and set aside.
Place cauliflower, olive oil, and garlic in large Ziploc baggie.
Shake to evenly distribute olive oil.
Add cornmeal, salt, and pepper, and shake again to evenly distribute cornmeal.
Spread cauliflower out on prepared pan.
Bake in preheated oven 35-40 minutes, until cauliflower is golden brown.

very pretty as a side on Y"T.
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farm




 
 
    
 

Post Mon, May 29 2017, 10:46 am
Mishpacha pesach recipe book had such a clever idea for quiche/kugel crust- peel and thinly slice 2 sweet potatoes. Arrange to cover the bottom of a round kugel tin, overlapping so that the whole bottom is covered well. Arrange slices around the sides as well. Spray well with Pam. Bake at 350 for 20-25 minutes. Then remove from oven and use as crust for whatever veggie based kugel you were planning. I mixed 1 diced onion and 1 zucchini, added a can of mushrooms, 2 eggs, 1/4 cup flour and spices. Baked for 45 minutes. It smelled and looked amazing, but I can't tell you how it tasted until after yom tov.
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debsey




 
 
    
 

Post Mon, May 29 2017, 1:01 pm
farm wrote:
Mishpacha pesach recipe book had such a clever idea for quiche/kugel crust- peel and thinly slice 2 sweet potatoes. Arrange to cover the bottom of a round kugel tin, overlapping so that the whole bottom is covered well. Arrange slices around the sides as well. Spray well with Pam. Bake at 350 for 20-25 minutes. Then remove from oven and use as crust for whatever veggie based kugel you were planning. I mixed 1 diced onion and 1 zucchini, added a can of mushrooms, 2 eggs, 1/4 cup flour and spices. Baked for 45 minutes. It smelled and looked amazing, but I can't tell you how it tasted until after yom tov.


We made this on Pesach it was delicious.
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FranticFrummie




 
 
    
 

Post Mon, May 29 2017, 2:08 pm
DH's favorite rice dish:

1 cup diced onions, 1 cup sliced mushrooms. Sautee in a pot with olive oil. When onions are transluscent, add 2 cups of rice, 4 cups of water, and two teaspoons of parve chicken soup mix.

Bring mixture to a boil, the lower the heat to the last setting, cover, and let steam. When all the water is evaporated, fluff it with a fork, and put the lid back on until serving time.

This reheats really well on the blech.

(I've made this with half white rice, and half pre-soaked wild rice. It was incredible!)
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FranticFrummie




 
 
    
 

Post Mon, May 29 2017, 2:15 pm
Kasha Varnishkes: DH hates it, but I love it!

Fry kasha in egg, and boil according to direction on the package.
Cook an equal amount of egg pasta "bow ties".

Serve with mushroom and onion gravy:

1 cup of onions
1 cup of mushrooms
1/4 cup celery

Mince all of them very fine, in a food processor or with an immersion blender.

Sautee the veggies in several tablespoons of olive oil. When soft and cooked through, add 1/8 cup of flour, and stir constantly for about 5 minutes.

Carefully add a cup of warm water to the pot, and start stirring hard, scraping the bottom so it doesn't burn. Lower the heat, and soon you will see nice thick gravy. Add salt and pepper to taste.

Kasha and egg noodles get mixed together, and they can be reheated on the blech. Gravy should be kept on the blech overnight, or heated on a water blech. Serve gravy separately, so that it only gets added at the last minute. This keeps everything from getting mushy.

Gravy is even better if made a day in advance, and reheated.
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