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amother




Bronze


Post  Mon, May 15 2017, 12:36 pm
Got a lot on my plate now so not much time

TIA
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mha3484




 
 
 


Post  Mon, May 15 2017, 12:40 pm
I love this recipe. Its a lighter version of eggplant parm but no breading. Instead of frying I just roast the eggplant slices on a baking sheet. http://www.foodnetwork.com/rec.....tin-recipe
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ra_mom




 
 
 


Post  Mon, May 15 2017, 1:39 pm
You can do an easy white alfredo sauce to toss with fettuchine pasta and an easy vodka cream sauce to toss with penne pasta.

Is this for dinner or shavuos?
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amother




Slateblue


Post  Mon, May 15 2017, 8:16 pm
ziti
one box ziti- do not cook (elbow and penne work just as well)
1 jar marinara sauce
1 bag shredded cheese
1 cottage cheese
put into 9*13 fill marinara sauce jar 2/3 water 1/3 milk pour into pan cover and bake for about an hour and a half...
I let it sit for a few min after baking

lasagna
lasagna noodles don't cook
jar marinara sauce
Cheese
cottage cheese
9*13
later in order marinara sauce, noodles, cottage cheese, cheese, sauce,noodles,cottage cheese, cheese, sauce, cheese. pour half a cup milk around edges bake 350 one hour fifteen min covered fifteen min uncovered (I usually leave covered the whole time then let it sit for a little
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Amarante




 
 
 


Post  Mon, May 15 2017, 8:27 pm
BLINTZ SOUFFLE

6-8 SERVINGS

INGREDIENTS

10 to 12 frozen cheese blintzes, defrosted just enough to separate
1 cup sour cream
1/4 cup sugar
1/4 cup orange juice
4 eggs, beaten
2 tablespoons butter, melted
2 teaspoons pure vanilla extract
1/8 teaspoon salt
1 tablespoon cinnamon sugar


PREPARATION:

Preheat oven to 350 degrees F.
Place blintzes in a 9 x 13-inch pan.
In a medium bowl, mix together sour cream, sugar, orange juice, eggs, butter, vanilla and salt. Pour mixture over blintzes.
Sprinkle with cinnamon sugar.
Bake, uncovered, at 350 degrees for 45 minutes, until puffed and golden. Serve with sour cream on the side, if desired.
TIPS:

If you have an attractive baking dish, use it. This is a souffle best served right out of the dish at the table.
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runninglate




 
 
 


Post  Mon, May 15 2017, 8:29 pm
ra_mom wrote:
You can do an easy white alfredo sauce to toss with fettuchine pasta and an easy vodka cream sauce to toss with penne pasta.

Is this for dinner or shavuos?
I'd like these recipes if you don't mind.
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Amarante




 
 
 


Post  Mon, May 15 2017, 8:30 pm
This is easy but more home made.

QUICK-AND-EASY CHEESE BLINTZ CASSEROLE

Source: GLoria Kaufer Greene, The New Jewish Holiday Cookbook.


INGREDIENTS

Batter:

4 large eggs (no substitutes)
1 1/4 cups milk
2 tablespoons sour cream
1/4 cup butter, melted (for best flavor, no substitutes)
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 to 2 tablespoons sugar
1 1/4 teaspoons baking powder

Filling (see notes):

2 (7 1/2- to 8-ounce) packages curd-style farmer cheese
1 (15- to 16-ounce) container ricotta cheese, any type
2 large eggs or 1/2 cup egg substitute
2 to 3 tablespoons sugar
2 tablespoons lemon juice

To serve:

sour cream
plain or vanilla yogurt
applesauce
sliced fresh strawberries or other fruit

PREPARATION

Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.

In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees forabout 10 minutes, or until it is set.

Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350 degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.

Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments.

Notes: The types of cheese in the filling were determined after much experimentation with various mixtures. It is the best combination to produce the desired results of separate layers.
The top of this casserole is rather plain. If desired, it may be sprinkled lightly with cinnamon or cinnamon-sugar before the casserole is returned to the oven for the final baking.
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amother




Lime


Post  Tue, May 16 2017, 6:37 am
runninglate wrote:
I'd like these recipes if you don't mind.


http://www.imamother.com/forum.....45#2159145
CK

http://www.imamother.com/forum.....54#1951954
Sweet Valley Gal
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runninglate




 
 
 


Post  Tue, May 16 2017, 8:37 am
Thanks!
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mfb




 
 
 


Post  Tue, May 16 2017, 9:02 am
Easy eggplant parm.

2 packs ready breaded eggplant
1 jar marinara sauce
Shredded cheese
9*13 pan

Put one layer of eggplant then pour about half the sauce and half the cheese and repeat with cheese on top.
Bake at 350 degrees covered for about an hour I think.
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amother




Royalblue


Post  Mon, Mar 25 2019, 7:13 pm
amother wrote:
ziti
one box ziti- do not cook (elbow and penne work just as well)
1 jar marinara sauce
1 bag shredded cheese
1 cottage cheese
put into 9*13 fill marinara sauce jar 2/3 water 1/3 milk pour into pan cover and bake for about an hour and a half...
I let it sit for a few min after baking

lasagna
lasagna noodles don't cook
jar marinara sauce
Cheese
cottage cheese
9*13
later in order marinara sauce, noodles, cottage cheese, cheese, sauce,noodles,cottage cheese, cheese, sauce, cheese. pour half a cup milk around edges bake 350 one hour fifteen min covered fifteen min uncovered (I usually leave covered the whole time then let it sit for a little

I want to make the lasagna. How much cheese and cottage cheese(I have ricotta instead of cottage). I always follow a recipe and dd says it’s too much sauce. I also use lasagna noodles oven ready no cook.
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