Sukkos 5774 Menus | Imamother

anonymrs

Mon, Sep 09 2013, 6:38 pm

Thanks ra mom!

sunshine!

Mon, Sep 09 2013, 8:47 pm

Didn't organize my menu into meals yet but this is what I am making

Salmon/Broccoli Wellingtons
Some Sort of Roast
Cabbage and Noodles
Vegetable Turnovers
Zesty Chicken Rollups
Balsamic Dark Turkey Roast
Taco Vegetable Salad
Doughless Potato Knishes
Pastrami Stuffed Shells
Eggrolls
Lasagna Rollups
Sesame Noodles
Glazed Corned Beef
Spicy Drumettes
Corned Beef CAbbage Turnovers

mommee

Mon, Sep 09 2013, 11:00 pm

sunshine! wrote:

[b]

I love the sound of the dishes that you are making! Would you mind sharing the bolded recipes? If you don't have time for all of them, I'd be happy with any one of them! Thanks.

mfb

Mon, Sep 09 2013, 11:08 pm

ra_mom wrote:

mfb wrote:

Also the pastrami orzo if you have a chance
Can it be frozen?

I freeze the orzo plain. And also sauteed onions separately.
Crisp up the pastrami strips with the prepared onions right before.
Heat orzo, combine with crispy pastrami and golden onions, season with s&p.
Pastrami Orzo
http://imamother.com/forum/vie.....art=0

thanks ra mom

lovely1

Mon, Sep 09 2013, 11:09 pm

mommee wrote:

sunshine! wrote:

[b]

I love the sound of the dishes that you are making! Would you mind sharing the bolded recipes? If you don't have time for all of them, I'd be happy with any one of them! Thanks.

wow! Delicious! I would also like to have the bolded recipes, plus Corned Beef CAbbage Turnovers and sesame noodles. If you have the time for it, it would really be appreciated.

sunny90

Tue, Sep 10 2013, 1:43 am

abaker wrote:

sunny 90 -- whats your recipe for spinach dip? if it calls for fresh spinach please post it, it sounds yummy!

It uses frozen spinach. It's ra_mom's recipe.
I'll post it anyway because it's so good!

Spinach Dip

-1 lb. frozen spinach, partially defrosted
-1/2 cup mayonnaise
-3 garlic cloves
-kosher salt, to taste

Process the partially defrosted spinach, mayo, and garlic together in the food processor. Season with salt to taste. (Spinach needs a lot of salt.) Process again until mixed well.
Store in 2 lb. container. (Makes a lot, but delicious - perfect for 3 days YT.)

Peanuts

Tue, Sep 10 2013, 11:24 am

ra_mom wrote:

Okay, let's get rolling.

We will be having the same starter for each meal, as per dh's preference:

Starters:
challah and dips
gefilte fish (and salmon for some)
chicken soup and noodles

Wednesday Evening
avocado salad
dark meat chicken roast
pastrami orzo
roasted broccoli

Thursday Afternoon
garden salad
corned beef brisket
couscous salad
garlic asparagus

Thursday Evening
arugala and baby spinach salad
london broil 'roast'
potato knish kugel
roasted vegetables

Friday Afternoon
duplicates

Friday Night
marinated vegetable salad
skirt steak salad

Shabbos Day
(minus the chicken soup)
jalapeno herring
garden salad
egg salad
chopped liver
cholent

Some desserts/cakes/breakfast snacks:
honey loaf
cherry pie
natural apple compote
cubed melon

sunshine!

Tue, Sep 10 2013, 12:14 pm

Zesty chicken roll ups
1 cup breadcrumbs and 1 cup cornflake crumbs
1 tsp onion powder
1 tsp garlic
1 tsp salt
1/2 cup mayo
1/4 C white horseradish sauce (Golds)
1/4 cup Dijon mustard
Chicken cutlets
Pastrami

Thin cutlets. Spread mayo mixture. Top with pastrami. Roll up. Spread more mayo mixture on top and top with crumbs. (For a sweeter version it can also be topped with duck sauce). Bake about 30 min on 350.

Pastrami Stuffed Shells with Honey Mustard Onion Sauce
Ingredients:
1 box jumbo shells pasta
2 Tablespoons canola oil
3 large onions
1 Tablespoon canola oil
6 ounces sliced pastrami, diced
1/2 Tablespoon mustard
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 Tablespoons mustard
1 Tablespoon honey
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 Tablespoons white wine
Instructions:
Boil pasta according to package directions and set aside.
Preheat oven to 350.
In a medium pot, sautee the onions in oil over a medium-low flame until translucent.
Meanwhile, heat the oil in a large frying pan over a medium-high flame. Add the pastrami and stir occasionally, for about 5-8 minutes, until the pastrami is cooked through but not crispy yet.
Add the mustard, garlic powder and 1/3 of the sauteed onions. Sautee for an additional 5 minutes, then set aside to cool.
In the pot with 2/3 of the sauteed onions, add the mustard, honey, salt, pepper and white wine. Heat until simmering and cook for a couple of minutes. Set sauce aside to cool.
Stuff the pastrami mixture inside the cooked shell pasta and place in the bottom of a large roasting pan. Pour the sauce over the shells.
Cover the pan tightly and bake at 350 for 30 minutes.
Remove from oven and serve hot.

Corned Beef Cabbage Turnovers
2 Tablespoons canola oil
1 medium sweet onion, finely chopped (about 1 cup)
4 cups coleslaw mix (12 ounces of shredded cabbage & carrot)
1/2 pound cooked corned beef, chopped finely
salt and pepper, to taste
2 sheets (one 17.3-ounce package) frozen puff pastry, thawed
1 large egg
1/2 cup mayonnaise
2 Tablespoon Dijon mustard
Directions:
1. Preheat oven to 375 degrees F. Line one large baking sheet with parchment paper.
2. In a large skillet, heat oil over medium heat. Add onion and sauté until translucent, stirring occasionally, about 5 minutes. Add coleslaw mix and sauté until mixture is wilted, stirring occasionally, about another 5 minutes. Stir in corned beef, salt and pepper and set aside. Let cool.
3. Lightly flour a surface and rolling pin. Roll out thawed sheet of puff pastry to even out & seal seams. Cut out 9 (2 3/4 -inch) squares from each sheet. Scoop a rounded Tablespoon of filling into the center of 9 puff pastry squares. Rub edges of each square with water. Place another square in your hands, stretch it slightly, and then place it on top of the filling to cover (like a ravioli). Use a fork to press the edges together and seal. Continue until all nine squares have been covered and sealed.
4. Place filling turnovers onto a parchment-lined baking sheet. Brush tops with beaten egg. Bake about 20 minutes, or until golden brown.
5. Let cool slightly, then serve with a mixture of ½ cup mayonnaise and 2 Tbsp. Dijon to make a mustard sauce dip.

Sesame Noodles

1-16 oz package spaghetti noodles
½ cup soy sauce
½ cup oil
1/3 cup sugar
3 scallions thinly sliced
¼ cup sesame seeds, lightly toasted

Cook and drain spaghetti
Mix soy sauce, oil and sugar and pour over noodles
Mix in scallions and sesame seeds right before serving

The lasagne roll-ups are in the Mishpacha Family First extended recipe section two weeks ago

mommee

Tue, Sep 10 2013, 12:28 pm

Thank you soooo much sunshine!!!!!
gmar chasima tova
bon apetite Wink

racz

Tue, Sep 10 2013, 1:37 pm

a1mom can I get the Pastrami pinnaple chicken recipe
Sunshine can I get vegetable turnover
zesty chickent rollup
lasagna roolup recipes

Thanks!!

ra_mom

Tue, Sep 10 2013, 8:05 pm

Peanuts wrote:

ra_mom wrote:

dark meat chicken roast

I'm still deciding between making this again, (I made it with a honey soy sauce)
http://imamother.com/forum/vie.....apped
or trying to see how a pickled dark chicken roast works out when made the way I usually make my veal roast.
http://imamother.com/forum/vie.....=veal

debsey

Tue, Sep 10 2013, 8:25 pm

ra mom - you are always amazing. What's your recipe for couscous salad and what's a potato knish kugel?
debs

sunshine!

Tue, Sep 10 2013, 8:34 pm

Vegetable Turnovers
• 1 pkg. mini puff pastry squares
• 1 lb. bag frozen stir fry veggies
• 2 eggs
• salt & pepper to taste
• few shakes of garlic powder
• optional, additional spices or herbs to taste

• 1 egg, beaten for egg wash
• sesame seeds

Cook stir fry veggies and cool. Mash, mix with eggs and spices. Put 1 tbsp filling into each square. Fold into triangles and seal edges well. Brush with beaten egg. Bake at 400' for 20 minutes or until light brown

ra_mom

Tue, Sep 10 2013, 8:45 pm

debsenr@gmail.com wrote:

ra mom - you are always amazing. What's your recipe for couscous salad and what's a potato knish kugel?
debs

Probably this, but roasting cubed zucchini, yellow squash and cherry potatoes, and using Israeli couscous.
http://www.joyofkosher.com/rec.....alad/
And OOTBubby's potato knish kugel, maybe in individual ramekins
http://imamother.com/forum/vie.....otato

Last edited by ra_mom on Thu, Sep 12 2013, 9:02 pm; edited 1 time in total

racz

Wed, Sep 11 2013, 3:41 pm

Haven't figured out deserts but this is what I have
Wed night
Veg. chicken soup
corn beef
nish nosh salad
carrot muffins
beets and butternut squash
kiska chicken

thursday day
Pastrami Muffins
Aspargus
Chef's salad
sesame chicken (without the sesame)
Sushi salad

Thursday night- Milchig meal
Mushroom barley soup
salmon
gefilte fish
salad
Macorni cheese bake
marinated mushroom salad
blitz suffle
non- bake cheese cake

Friday
shoulder roast
meat lasgna
pinnaple with sweet potatoes
mashed potatos
chick pea salad
hearts of palm salad

Friday night
veg chicken soup
yerushalmi kugel
meatballs
rice
marinated carrot salad
chicken wonton salad

Shabbos
cholent
corn salad
oriental chicken salad

YChannah

Wed, Sep 11 2013, 5:58 pm

racz wrote:

your menu looks delish!
Can I please have the recipe for the mushroom barley soup, corn salad, and pastrami muffins?

racz

Thu, Sep 12 2013, 8:07 am

The mushroom barley soup, pastrami muffins and corn salad are all recipes I found on imamother see below

Haven't decided which corn salad I am making so posted both

Mushroom Barley Soup

1 large onion, diced
1 stalk celery, diced
1 carrot, diced
1 bay leaf, crumbled
3 T margarine* (I use olive oil, but it gives it a different taste)
1/2 lb. mushrooms, sliced

2 T flour
2 t salt
1/4 t pepper
8 c water* (If making diary use ½ or ¼ milk or soy milk) (even for Parve I put in 1/4 of parve soy milk)

1/2 - 2/3 c barley

Saute onion and bay leaf in margarine until soft. Add mushrooms and saute until limp. Add carrot and celery and saute a few more minutes. Mix in flour completely and then add water, spices and barley. Bring to a boil; simmer 1 1/2 - 2 hours covered.

Pastrami Hushpuppies a/k/a Pastrami Muffins
a la Yummydd's post, from Family First

Recipe makes enough for at least 2 tins, because I baked the rest in a shallow dispoable pan lined with the pastrami. You probably could make 3 or 4 tins if you have enough tins to bake them in.

Name has been changed because I think of a muffin as sweet not a dinner item. And ds wanted to disdainfully call it Cupcake Chicken so the term Hushpuppy was hastily assigned.

Meat mixture:
2 lb ground chicken, turkey or even chopped meat
2 eggs
1 cup bread crumbs or similar; I used cornflake crumbs
1 ¼- 1 ½ cups Ketchup
1 ½ cups of Seltzer
garlic powder, pepper, and paprika to taste; about a tsp of each
pastrami pieces, cut in half if necessary

Sauce:
1/2 cup orange juice, any kind
2 T oil, any kind
1/2 cup brown sugar
1 tsp honey (small squirt)

You put up your sauce to boil then let simmer for about 5 minutes, to thicken.
You mix your meaty ingredients, except pastrami, in mixing bowl.
Spray a disposable muffin tin (for easy cleanup) and arrange the pastrami the way you want, either around the cup or as a sort of base.
Spoon the mixture into each muffin cavity and level off. Pour some sauce over each one.
Bake at 375 for about half an hour.

Corn Salad
frozen corn steamed briefly.
Chopped red peper
Sour pickle
Red onion

Dressing
Hellman light mayo
Dried dill
Little sour pickle juice

Corn Salad II
1 commercial can of corn, drained
1 family sized container of sour pickles, diced.
Assorted colored peppers, diced.
1 regular sized jar of mayo
Plenty of salt. And pepper to taste
Plenty of garlic powder ( more garlic than salt and pepper)

Tiale

Sat, Sep 14 2013, 1:38 pm

Everyone has such yummy recipes! Smile

Can you please post these? Thanks!

Sunshine
Spicy drummettes

Racz
Oriental chicken salad

Sunny90 from an old post
Apple Almond Brandy Cobbler with caramel sauce from Family First (made gluten free)

These are some ideas I had for sukkos meals but am just working on my menu now.

Stuffed cabbage
Ice cream with caramel apples
Fish
Tricolored pasta
pumpkin pie
Sushi
honey cake
cinnamon coffee cake
apple crisp
Hearts of palm salad
Green beans with red pepper and onions
Salad with sunflower seeds (looking for a recipe)
Olive garlic chicken
Chicken nuggets in sweet n sour sauce
Fried rice
Mushroom almonds fried onions rice
Whole wheat challah
Lemon schnitzel
Fudge
Oatmeal raisin cookies
Homemade herring
Chopped liver
Onion kugel (onion mushroom)
Chickpea bell pepper salad?
Challahs (onion olive and regular)
Israeli salad
Matbucha
Techina
Beer chicken
Potato kugel
Chocolate Rolada
Ice cream and caramel apples
Roast

sunny90

Sat, Sep 14 2013, 1:53 pm

Tiale wrote:

Sunny90 from an old post
Apple Almond Brandy Cobbler with caramel sauce from Family First (made gluten free)

I actually can't find it! I wanted to make it this year and I couldn't find the recipe. Can I email Family First and they'd send it to me? Anyone know how I can get in touch with them?

sunny90

Sat, Sep 14 2013, 2:19 pm

I just searched for it and found it!

Apple Almond Brandy Cobbler with Caramel Sauce

Filling:

2 TBSP lemon juice
10 Golden apples
2 T brown sugar
2 T regular sugar
3 T corn starch
1 tsp cinnamon
1-2 T Brandy
1 t vanilla extract
Crumbs:

2 ¼ cup sugar
1 stick margarine
½ cup oil
3 oz almond paste-crumbled
3 cups flour
2 tsp vanilla extract
Caramel Sauce:

1 cup light brown sugar
¼ cup whip
2 Tbsp light karo syrup
¼ cup margarine
½ tsp vanilla extract
Directions:

Preheat oven to 350 degrees.
Prepare a large bowl with water, add 2 T lemon juice .
Peel the apples, cut them in half, remove the seeds and slice into ¼” thin slices.
Place the apples into the bowl of water. Drain water .
Toss the apples with sugars, cornstarch ,cinnamon, brandy and vanilla extract.
Prepare topping by putting all the topping ingredients into the bowl of your mixer. Mix until well combined.
Place ½ of the crumbs into a 10×15” pan or 20-24- 4 oz ramekins .
Place apples on top of crumbs. Sprinkle the rest of the crumbs over the apples .
Bake 45 minutes-1 hour.
Place all ingredients for the caramel into a small pot.
Cook over low flame, stirring frequently until sauce begins to thicken.Remove from heat. Allow to stand 15 minutes before serving.
I prefer to chill apple cobbler and drizzle with warm caramel just before serving .You may serve it warm as well.

Yields 18

Freezing tips

For best results freeze before baking. Upon removing from freezer, allow it to thaw.

- See more at: http://www.estherodesign.com/t......dpuf