ISO something different for friday night main

chanchy123

Thu, Jan 06 2011, 11:32 am

I am also bookmarking this thread. I would love recipes for all the pickled things (roast, turkey, what else was on the list?)
everything sounds great.

ray family

Thu, Jan 06 2011, 11:52 am

the longer you let the pepper steak cook the softer it'll be.

as per the rice not cooking in your stuffed veg. I always use raw rice but what I do is add a bit of tomato sauce to the mixture.
btw stuffed potatoes are also very good as are stuffed onions. both are a bit of a patchke but taste good.

PinkandYellow

Thu, Jan 06 2011, 12:38 pm

did you know a capon is a castrated rooster? the meat is fleshier, fattier and better tasting. I got that on google.
anyways, are the stuffed capon pieces the same as the chicken capons?
the pickled meats on this thread are: pickled roast- warmed corned beef/pastrami, pickled turkey breast and brisket. there is also kishka stuffed chicken breast. I think I could use recipes for all of these, please.
THANKS!!

ra_mom

Thu, Jan 06 2011, 3:02 pm

PinkandYellow wrote:

Lol. First time I heard someone talking about a capons, I also thought they were referring to castrated roosters. LOL

The 'Jewish' version is actually boneless chicken bottoms (dark chicken cutlets) with the skin still on. Just ask your butcher for capons.
You place the capon skin side down. Put some stuffing in the middle of it. Bring each side together toward to middle. Turn over, seam side down.
Pour sauce over capons and bake.
They are incredibly juicy.
Here are some more ideas

http://imamother.com/forum/vie.....apons

Reality

Thu, Jan 06 2011, 9:33 pm

Last friday night I served a "stuffed meatloaf" My family went crazy over it!

Recipe:
Stuffing:

Saute in canola oil first an onion, diced, than 2 stalks celery & an 8 oz can mushrooms

Meat Mixture :

chop meat 3 lbs (when family was smaller I halved amounts)
1 onion diced
wheat germ
2 eggs
onion powder & garlic powder

Mix together & flatten out in a 9 x 13 pan. Pour stuffing on top of meat, more to one side. Roll up meat to enclose all the stuffing. Cover & bake in oven on 350 for about 2+ hours. Enjoy!

daisy

Thu, Jan 06 2011, 10:12 pm

I think pepper steak is a great Fri night alternative. I usually make it for Yom Tov and occasionally for Shabbos. Lately my family has been asking for the unstuffed cabbage from the Mishpacha Succos supplement.