post your shavuos menu

shayna82

Thu, May 04 2006, 11:52 pm

I am making shavous for the first time (not like its such a big deal), and was wondering what everyone makes? fleishik and milkich, or just one? so its bascilly four meals?

thanks!

miriam

Fri, May 05 2006, 12:12 am

shayna82 wrote:

I am making shavous for the first time (not like its such a big deal)

Compared to pesach it's not! After working so hard on Pesach shavous should be a treat.

yrs1025

Fri, May 05 2006, 9:15 am

This year, Shavuos is Friday and Shabbos. I will make milchigs for the first night and lunch. We will probably have bagels and lox, tuna, kugel, fish, salads and cheesecake. For Shabbos we will have Shabbos food (chicken, cholent, salad etc...).

chocolate moose

Fri, May 05 2006, 9:45 am

Sure it's a big deal!

I keep my Shavous notes in the back of my Tishrei book; time to get them out. Of course, with it being over Shabbos complcates things a little.....

3Qts

Sun, May 07 2006, 4:57 pm

Planning my shavous menu..Does anyone know the recipe or even what its called..Angel Pasta I think with garlic that you put under the salmon fish?

Raisin

Sun, May 07 2006, 5:37 pm

Look in kosher by design and the kosher pallette. There are some really great pasta and dairy recipes that are really easy. For example, penne a la vodka. You can also make quiche (you can freeze it) and its good cold, if you want to do milchig shabbos day. Cream of vegetable soup (any type) is great for shavuos. You can leave a pureed vegetable soup on the blech or crockpot for shabbos day, and have differnt types of fish, quiche, salad with feta etc

I love Shavuos! Its a nice change from gefilta fish and chicken.

I serve meat at night and dairy in the day. (the night meals are always very late so we don't have a lot of guests.)

goldrose

Sun, May 07 2006, 6:24 pm

Quote:

There are some really great pasta and dairy recipes that are really easy. For example, penne a la vodka

penna a la vodka is delicious. but I must say the kosher pallete recipe didnt work for me at all. it was GROSS.

shalhevet

Mon, May 08 2006, 6:52 am

I make flaishig at night (similar to Shabbos).
In the morning I make a nice milchig meal. We eat about - 7.30-8 when my husband gets home from shul. I usually make 2 quiches/ cheese pies and baked salmon and salads. Dessert is cheese cake and/or milchig ice-cream. Chocolate milk and milk puddings/ yoghurts for the kids.
Then we eat about 2 -3 o'clock and have actual meat as well as soup and side dishes.
Usually there's no 2nd day here, but this year it will be Shabbos (but not Shavous for us)
Don't forget cake and nosh for your dh for the middle of the night if the shul doesn't provide, to keep up his strength (parev if you ate flaishig at night.)

happy2beme

Mon, May 08 2006, 9:25 am

we have both- fleishigs at night & then during the day we make hamotzi, have some cheese cake, rinse out mouth & hands- have more challah & then have fleishigs! I love it cuz then we get to have everything- yummy cheese cake & yummy fleishigs meal.
do lubavitch not hold from this? what about having meat for yom tov?
I once went to s/o for shavuous & they had milchigs. gotta say I felt cheated- didn't feel like y't without meat.

gryp

Mon, May 08 2006, 11:53 am

Lubavitch usually either has a milchig meal, waits an hour, and then eats fleishigs, or eats milchigs for breakfast and a regular fleishig seudah for lunch.
youll find people too who just eat a milchig seudah though too.

we just have milchigs for breakfast. I usually make cheese blintzes, cheese latkes, and pudding pies.

I dont have a milchig oven, so I make a pareve cheesecake.

didan

Mon, May 08 2006, 12:21 pm

B"H

GR wrote:

I've never heard of eating milchig for breakfast and doing regular Fleishig lunch. People I know (Lubavitchers) mostly do a Milchig meal on the first day and fleishig on the second day.

chocolate moose

Mon, May 08 2006, 12:30 pm

Shavous is a friday this year, right? I can't serve two meals duirng the day and expect everone to eat at night, too...

You don't need a milchig oven for cheesecake, btw....

DAIRY NO BAKE TRIANGLE CHEESECAKE - Sounds like more work than it
actually is, from Beis Rivka's afterschool program
1 package tea biscuits, twin pack if possible, with light and dark,
otherwise just use one kind
1/4 cup milk and 1/4 cup wine combined in cup
For filling:
3/4 cup Farmer's or ricotta cheese
2 oz (1/2 stick) margarine or butter, softened
1 whole egg
1 pkge vanilla sugar or 1 tsp vanilla
sugar, to taste, approx 1/4 cup
Take 15 light tea biscuits and dip into liquid for just an instant.
Lay next to each other in five rows, three biscuits across, on foil.
By hand, mix cheese filling ingredients until smooth. Spread less
than half the filling over light biscuits. Take fifteen dark
biscuits, dip again, and lay out in same position. Spread rest of
filling on top and pick up foil, making the top meet to form a
triangle. Pinch to keep shape and freeze for an hour to set. Glaze
with melted chocolate chips and pour over frozen cheesecake. Cut
into 1/2 inch slices to serve. You can also keep this cake in the
freezer from week to week.

DAIRY NO BAKE CHEESECAKE - from the recipe board at copykat.com
1 cup chocolate chips - white, chocolate, coffee, or a mixture
2 8 oz bars of cream cheese, softened
1 tub (8 oz) Smackin' Good Whipped Topping (the Kosher Cool Whip),
thawed
1 prepared graham cracker crust (or a homemade version of either
graham crackers or crushed Lieber's Oreo type cookies)
Melt chip on low heat, stirring until smooth. Remove from heat and
add cream cheese blocks, again stirring until smooth. Fold in whip,
pour into crusts and refrigerate. Serve when cold.

DAIRY NO BAKE PEANUT BUTTER PIE - from allrecipes.com
8 oz package cream cheese
1 1/2 cups confectioner's sugar
1 cup peanut butter
1 cup milk
16 oz. frozen whipped topping, thawed
2 graham pie crusts
Beat together cream cheese and sugar. Mix in peanut butter and
milk. Fold in topping. Spoon into shells and freeze.

DAIRY CHEESECAKE IN A BOWL - from the recipe board at copykat.com
2 8 oz cream cheese
2 16 oz sour cream
2 boxes instant vanilla pudding mix
1/4 cup sugar
1 tablespoon vanilla extract
Mix cream cheese and sour cream together until smooth. Add sugar and
pudding. Mix until smooth and chill. Serve in small bowls with your
favorite toppings in little bowls to be passed around for your guests
to choose from.

NUTTY CHEESECAKE BITES
Makes 30, 3/4 inch balls

1 8 oz pkge cream cheese, softened
1/2 cup peanut butter, any kind
1/3 cup splenda no calorie sweetener
1/4 tsp cinnamon
1/4 tsp vanilla extract
Finely chopped peanuts or shredded coconut

With mixer, in medium bowl, combine all ingredients except the last
ingredient. Scrape down sides of bowl as needed. Chill 30 minutes or until firm. Roll into 3/4 inch balls, then roll in peanuts or coconut. Chill 15 minutes before serving.

Nutrition: 70 calories, total fat 6 g, sat fat 3 g. Cholesterol 10
mg, sodium 40 mg, total carbs 2 g, sugars 0 g, dietary fiber 1 g,
protein 2 g.

DAIRY NO BAKE CHEESECAKE - from Beis Rivka's afterschool program
graham cracker crusts
8 oz Rich's dessert whip
4 sweet & lows (or sugar)
drop of vanilla
8 oz cream cheese
2 tablespoons cottage cheese
2 tablespoons sour cream
1 can pie filling for topping
Beat whip very well with mixer. When stiff, add all ingredients.
Pour into crust. Add pie filling on top.

SORT OF LOW FAT DAIRY CHEESECAKE - from the Baking Sheet
Graham cracker crust or 8 whole graham crackers mixed with 2
tablespoons brown sugar and 1 tablespoon of melted butter or margarine
Crush crackers in food processor in plastic bag with rolling pin.
Stir in the sugar and butter or margarine. Press into 9 inch pie pan.
Filling: 2 eggs, one package cottage cheese (no fat or low fat)
1/2 cup sugar - or less
1 tsp vanilla
1 tsp almond extract
2 tablespoons lemon juice
Mix everything in food processor blender and pour into crust. Bake
for 45 minutes in oven with a pan of water on the lowest oven rack if
you can.

RICOTTA ALMOND DAIRY CHEESECAKE - from a ladies' magazine
Puree 30 oz. ricotta or farmer's cheese, 2/3 cup sugar, 3 eggs, 2
tablespoons flour, 1 tsp vanilla, and 1/4 tsp salt in blender or food
processor. Stir in 2 tablespoons almond liqueur. Bake in greased
and floured 9 inch pan at 325 for 30minutes. Top with 3 tablespoon
sliced almonds and bake 50 minutes longer until golden and puffed.
Chill and dust with confectioner's sugar.

CHOCOLATE CHIP COOKIE DAIRY CHEESECAKE - from a ladies' magazine
Crumble 12 oz. chocolate chip cookies into greased 9 inch pan. Beat
24 oz. softened cream cheese, 3/4 cup sugar, 1/2 cup sour cream, 2
eggs, 1 tablespoons flour, and one tablespoon vanilla until smooth.
Fold in 1/2 cup mini chocolate chips. Pour into pan and bake at 350
until edges are firm but center is soft , about 45 - 50 minutes and
cool. Drizzle with melted chocolate.

FRUIT TOPPED MINI DAIRY CHEESECAKES - from a ladies' magazine
Beat 16 oz cream cheese, 1/2 cup sugar, 2 eggs, 1/2 tsp vanilla until
smooth. Place a cookie (gingersnap) in each of 12 paper lined muffin
cups. Pour batter into cups, dividing evenly, bake at 350 until
firm, about 22 minutes. Cool in pan and top with jam and fruit.

CHERRY CHOCOLATE DAIRY CHEESECAKE - from a ladies' magazine
Preheat oven to 350. Combine 1 1/2 cups chocolate cookie crumbs with
3 tablespoons melted butter or margarine. In bowl, mix 16 oz cream
cheese with 2/3 cup sugar and 3 eggs. Add 12 oz melted chocolate
chips, 1 cup heavy cream, and 1 tsp vanilla. Pour into 9 inch pan
and bake 55 minutes or until center is set. Cool & chill. Top with
one can fruit filling (cherry) and garnish with whipped topping.
Serves 8 - 12.

PAREVE CHEESECAKE - from a friend in Queens
Mix two eggs, 2 Tofutti plain cream cheeses, 1 Tofutti Sour Cream, 1
cup sugar, 1 tsp vanilla, and 3 tsp flour in mixer at low speed.
Pour into two prepared graham pie crusts. Bake at 300 for an hour.
Top with pie filling (any). Can also be frozen and topped before
serving (pie filling keeps better in the fridge than freezer.)

PAREVE CHEESECAKE-from the Flatbush TV Times
2 tubs Tofutti cream cheese, plain
1 cup sugar
2 tsp lemon juice
1 tsp vanilla extract
2 eggs
1 graham cracker crust
1 can pie filling or chocolate chips
Preheat oven to 350 degrees, mix first five ingredients well (and
chips, if using). Pour into pie shell. Bake 35 - 40 minutes until
light brown. Allow to cool, add pie filling to top (if you didn't
use the chips) and refrigerate.

Super Cheesecake Pie
Serves 8
Excahnges: 1½ bread/starch, 1 meat, 2 fruit, ½ fat

2 pkgs.(8oz.each)fat-free cream cheese
1 small sugar free instant vanilla pudding mix (dry)
1 small sugar free lemon jell-O mix (dry)
2/3 cup Non-fat dry milk (dry)
1 cup (8oz can) crushed pineapple, undrained, in own juice
½ cup diet Mountain Dew
¾ cup Lite Cool Whip
1 reduced fat graham cracker crust

Topping:
¼ cup apricot spreadable fruit (jam or jelly)
2 Tbs.chopped pecans

1. IN a large bowl, stir cream cheese with a spoon until soft;Add dry
pudding, Jell-O, dry milk, undrained pineapple and Mountain Dew. Mix
well using a wire whisk,(or mixer on low speed)

2. Blend in ¼ cup Cool Whip. Spread mixture evenly into crust.

3.Chill while preparing topping.

4. In a small bowl, stir spreadable fruit until soft; add remaining ½
cup Cool Whip.Mix gently to combine, spread topping evenly over
filling ans sprinkle pecans on top. Chill at least 1 hour.

posted May 06, 2004 02:55 AM May 06, 2004 02:55 AM

No-Bake Chocolate Cheesecake:
Serves 8
Not T&T

1&1/2 c.semi-sweet chocolate chips
1(8oz.)pkg.cream cheese,softened
1(3oz.)pkg.cream cheese,softened
1/2 c.sugar
1/4 c.butter,softened
2 c.Cool Whip,thawed
1-8"(6oz.)pkg'd graham cracker crumb crust

In a small microwave safe bowl,place chocolate chips.Microwave at HIGH(100%) 1-1&1/2 minutes or til chips are melted & mixture is smoothed when stirred.Set aside to cool.

In a large mixing bowl beat cream cheese,sugar & butter til smooth.On low speed blend in melted chocolate.Fold in Cool Whip til blended,spoon cheese mixture into crust.Cover & chill til firm.Garnish as desired.

Frumom

Mon, May 08 2006, 12:49 pm

We have fleishigs fri. night and milchigs buth yom tov dys. too complicated to do both.
for milchigs I make:
stuffed jumbo shells
cheesy lasagna
greek salad
quiche
reg. salads
dairy soup

choc. milk for fun

dessert: ice cream cones and cheesecake

gryp

Mon, May 08 2006, 12:59 pm

Quote:

I've never heard of eating milchig for breakfast and doing regular Fleishig lunch. People I know (Lubavitchers) mostly do a Milchig meal on the first day and fleishig on the second day.

thats interesting, most people I know eat milchigs for breakfast and have a regular lunch seudah.
I also know people who eat milchigs, wait an hour, and then eat fleishigs, but I dont know anyone who just eats milchigs for lunch, I just assumed its possible.

gryp

Mon, May 08 2006, 1:05 pm

Thanx SaraG, these two sound the easiest and best, iyh ill make them.

Quote:

DAIRY NO BAKE PEANUT BUTTER PIE - from allrecipes.com
8 oz package cream cheese
1 1/2 cups confectioner's sugar
1 cup peanut butter
1 cup milk
16 oz. frozen whipped topping, thawed
2 graham pie crusts
Beat together cream cheese and sugar. Mix in peanut butter and
milk. Fold in topping. Spoon into shells and freeze.

NUTTY CHEESECAKE BITES
Makes 30, 3/4 inch balls

1 8 oz pkge cream cheese, softened
1/2 cup peanut butter, any kind
1/3 cup splenda no calorie sweetener
1/4 tsp cinnamon
1/4 tsp vanilla extract
Finely chopped peanuts or shredded coconut

With mixer, in medium bowl, combine all ingredients except the last
ingredient. Scrape down sides of bowl as needed. Chill 30 minutes or until firm. Roll into 3/4 inch balls, then roll in peanuts or coconut. Chill 15 minutes before serving.

Nutrition: 70 calories, total fat 6 g, sat fat 3 g. Cholesterol 10
mg, sodium 40 mg, total carbs 2 g, sugars 0 g, dietary fiber 1 g,
protein 2 g.

binah918

Tue, May 09 2006, 9:36 am

Frumom...I really like the chocolate milk idea! I haven't had choco. milk in years! I'm sure my DH and guests will enjoy this unexpected drink!

binah918

Tue, May 09 2006, 9:45 am

Shavuos is my favorite Yom Tov... I can never get enough of milchigs! I'm probably making MUCH more food than I need, especially as we make fleishigs also, but I'll have lots of great leftovers for me to eat!

Drinks: Chocolate Milk and Fresh-Squeezed OJ. (We bought the juicer for Pesach but I feel in love with fresh OJ so I decided to use it during the year. I'll have to buy another next Pesach...)

Salads: Greek Pasta Salad with Feta Cheese, Sweet Craisin Cabbage Salad, Pear and Goat Cheese Salad with Sweet Vinaigrette and Candied Almonds

Fish/Soup: Still thinking, but probably won't make...

Main: Spinach and Cheese Lasagne, Mushroom and Cheese Bourekas

Dessert: Sweet Blintzes, Cappacino Cheesecake, Fruit Platter

shayna82

Thu, May 18 2006, 3:08 pm

I am not sure yet what im making but definitly making this one dish:

cheese noodle kugel- a mix of thin noodles, eggs, sour cream, cottage cheese, cinammon and sugar. its the best, tasty, and you wont have any leftovers.

DefyGravity

Thu, May 18 2006, 3:12 pm

Possible Menu (subject to change!)

Stuffed shells
Corn soup
salad w/ feta cheese
green beans

(I'll see if I get some other ideas from people here!)

shayna82

Thu, May 18 2006, 3:20 pm

someone gave me an idea of making strawberry soup... sounds yummy