NEW cookbook - Recipes Unplugged- click for free recipes!

Yael

Sun, Aug 05 2012, 2:10 pm

Introducing the new cookbook:

~Recipes Unplugged~

Bringing you 200 tried and tested recipes, using no machinery other than an oven or stove top!

For your convenience, the oven temperature for all baked and cooked foods remains at 350 degrees (in order to avoid raising/ lowering heat on yom tov).

Allowing you to cook on yom tov with ease or for those times where you'd rather cook without appliances...

Imagine you have unexpected guests on yom tov or you simply forgot a dish from your menu!

How about those times when you just do not want to drag out another machine or you are away and did not bring your mixer with you?!

Enjoy this cookbook, full of useful recipes that are truly delicious and best of all easy to prepare!!
Only $20 special introductory offer!

Rivky Manies
email me at recipesunplugged@gmail.com
For pictures see "recipes unplugged by Rivky Manies"on facebook!

Recipe samples from RECIPES UNPLUGGED

IN PAN BROWNIES

2 c. sugar
1 c. flour
1 c. oil
4 eggs
6 T. cocoa

In a greased 9x13-inch pan, combine all ingredients and mix well. Smooth until surface is even. Bake at 350 degrees for 30-40 minutes.

*You can NOT get better than this, nothing to wash up and a rich authentic brownie to eat!
*Have it prepared in the pan; pop it into the oven 30 minutes before serving, serve along side a scoop of vanilla ice cream-out of this world!

BUTERSCOTCH BROWNIES

½ c. margarine,melted
2 tsp. baking powder
2 c. light brown sugar
½ tsp. salt
2 eggs
1 tsp. vanilla extract
1 ½ c. flour

In a large bowl combine sugar and margarine. Add eggs and mix well. Add remaining ingredients and mix well with a wooden spoon until thoroughly combined. Spread into a greased 9x13 inch pan and bake at 350 degrees for 15-20 minutes; it is supposed to be slightly underdone!
* Drizzle melted chocolate to decorate!

more recipes in next post

PAID AD

Yael

Sun, Aug 05 2012, 2:17 pm

SOUPS, SALADS, and STARTERS

Chinese Chicken Corn Soup

4 cups chicken soup (homemade or chicken broth)
2 14 oz cans cream style corn
2 Tbs cornstarch
2 Tbs cold water
1 Tbs soy sauce
2 egg whites ,slightly beaten
1 tsp toasted sesame oil
salt and pepper to taste
chopped scallions to garnish

1. In a large saucepan, bring chicken soup and cream style corn to a boil.
2. Meanwhile, in a small cup, dissolve cornstarch in cold water, stir this mixture into the boiling soup.
3. Add soy sauce, simmer uncovered for 5 minutes or until thickened, stirring occasionally.
4. Slowly add beaten egg whites, stirring continuously to evenly distribute the eggs in the soup.
5. Add sesame oil.
6. Serve hot with chopped scallions as a garnish.

Crispy Chicken Fingers with Sweet and Sour Dipping Sauce

4 boneless skinless chicken breasts cut into thin strips.

Sauce:
3/4 cup apricot jam
1/2 cup flour
3 Tbs soy sauce
2 eggs beaten
3 Tbs ketchup
1 1/3 cup breadcrumbs
1 tsp salt
1/8 tsp pepper
oil for frying
Sprig of parsley as a garnish

1. On three separate plates place flour, eggs and breadcrumbs combined with salt and pepper.
2. Dip each chicken finger into the flour, eggs and breadcrumbs.
3. Heat 1" oil in a large frying pan until hot but not smoking.
4. Add breaded chicken fingers and lower heat to medium fry 3-4 minutes on each side or until insides are no longer pink.
5. Remove from pan and set aside.
6. In a medium bowl, combine sauce ingredients and mix well. Divide equally among 6 small bowls.

To Serve:
Place 3 chicken fingers on flat serving dishes.
Put bowls of dipping sauce next to chicken.
Add a sprig of parsley along side of chicken or on top of sauce.

Toasted Sesame Mushroom Salad

1 bag romaine lettuce
2 red peppers sliced thin
1 box mushrooms sliced
1/2 cup toasted sesame seeds

dressing:
1/3 cup oil
1/3 cup lemon juice
1/4 cup brown sugar
2 Tbs soy sauce
1/4 cup red onion diced

1. Combine all salad ingredients in a large bowl.
2. Place all dressing ingredients into a cruet jar or a small bowl, mix until thoroughly combined.
3. Pour dressing over salad just before serving and toss until evenly coated.

MAIN DISHES

Whole pieces Sesame Chicken

6 pieces chicken bottoms
1 cup breadcrumbs
1 Tbs apricot jelly
1/2 cup ketchup
3/4 cup brown sugar
1/2 cup water
1/4 cup sesame seeds

1. Place breadcrumbs in a ziplock bag. Wet chicken and put in bag with the breadcrumbs. Close bag and shake to coat chicken.
2. Lay chicken in a 9"x13" pan and bake covered for 30 minutes at 350 degrees.
3. Mix jelly, ketchup, brown sugar and water in a small pot and bring to a boil. Remove from heat.
4. Pour sauce over baked chicken, sprinkle sesame seeds over sauce and bake a further 45 minutes uncovered at 350 degrees.

SWEET & SOUR FRENCH ROAST

1 4lb french roast

sauce:
2 large onions diced
1/2 cup ketchup
1/4 cup vinegar
1/2 cup brown sugar
oil for frying

1. In a medium pot sautee onions in oil until golden brown.
2. In a medium size bowl, combine ketchup, vinegar and brown sugar to form a smooth paste.
3. Add sauteed onions and mix until thoroughly combined.
4. Place roast in a 9"x13"pan. Pour sauce over meat.
5. Cover with 2-3 pieces of foil and bake at 350 degrees for 2 hours for med rare or 3 hours for well done.

PASTRAMI KISHKA FILLED CAPONS

4-6 capons
1 small can "french's" fried onions crushed by hand

Filling:
1 1/2 cups flour
1/2 cup oil
1/4 cup sugar
1 tsp salt
1 1/2 tsp baking powder
3/4 cup of boiling water
4 slices of pastrami shredded

sauce:
1 Tbs lemon juice
1 tsp salt
1 tsp paprika
1/8 tsp pepper
3/4 cup duck sauce

Method:

1. In a small bowl, mix all filling ingredients until thoroughly combined.
2. Unroll capons and place approximately 1 heaping tablespoon of filling onto capon, roll up neatly and place, seam side down in a greased 9"x13" pan.
4. Combine sauce ingredients in a small bowl and pour mixture over capons.
5. Sprinkle french's onions over capons, cover and bake for 1hr 45mins at 350, uncover and bake a further 20mins.

DESSERTS

DISSOLVING COOKIES

INGREDIENTS:
2 cups flour
1 cup confectioners sugar
3 sticks margarine softened
1 vanilla sugar
1 cup cornstarch

METHOD:
Mix all ingredients together in a large bowl with a wooden spoon.
Place bowl into refrigerator for 30 minutes.
Remove from refrigerator and form dough into small balls.
Place onto a greased cookie sheet.
Bake at 350 for 15 mins.

CARAMELISED APPLE RAMEKINS
serves 4

INGREDIENTS:
4 puff pastry squares
½ stick margarine
¾ cup coffee creamer
¼ cup honey
4 Mcintosh or Granny Smith apples
4 tsp vanilla sugar
Cooking oil spray

METHOD:
Heavily grease 4 ramekins and place into a cookie sheet or 9 x 13 pan.
In a small sauce pan, heat margarine, sugar, creamer and honey and boil until sugar has dissolved.
Pour caramel into the bases of ramekins.
Peel and core apples (keeping them whole) and slice approximately ½ inch off the top and bottom of the apple – make sure that the top of the apple is level with the top of the ramekin.
Place apples into ramekins. Sprinkle 1 tsp vanilla sugar into the cores of the apples.
Bake apples uncovered at 350 degrees for 30 minutes or until soft.
Meanwhile with a knife cut 4 round disks slightly larger than the ramekin (use a spare ramekin as a guide).
Place pastry disc over each baked apple, tucking the edges of the pastry down the sides of the apple and return to the oven for 30 minutes or until the pastry is crisp and golden.

Serve warm.

Enjoy!