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Yom Tov in 10 minutes or less
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PinkFridge




 
 
 
 

Post Tue, Sep 20 2022, 6:25 pm
amother Taupe wrote:
Looking for an easy, but delicious dessert.


Pie crust
about 32 oz, maybe a little less of whip
chocolate sandwich cookies, chunked

Pour whip - not whipped - into pie crust. Sprinkle cookies in, don't stir.
Freeze.

ETA: A later poster says that 32 oz. should fill 2 pie crusts. Maybe. I haven't made it in a while and now that I think about it I used more like 24 oz. or less.


Last edited by PinkFridge on Wed, Sep 21 2022, 8:09 pm; edited 1 time in total
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amother




Smokey
 

Post Tue, Sep 20 2022, 6:30 pm
My new easiest dessert:
24oz frozen strawberries slightly thawed
1/2 c orange juice
1/2 c sugar
Blend in food processor until smooth

Freeze and serve - no need to reblend, comes out delicious!
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amother




Clematis
 

Post Tue, Sep 20 2022, 6:58 pm
amother Hosta wrote:
I don't think I have ANY recipes that take more than that. Even my challah dough takes me under 10 minutes!

ROSH HASHANA CHALLAH:
Warm up 5-8 cups of water (I fill my electric urn about 2/3 to 3/4 and turn it on for a few minutes).
In large challah bowl, pour a bag of flour. The cheap Walmart unbleached all-purpose is fine.
Dump in sugar. It's probably between 1/2 to 1 cup, but it's forgiving.
Measure in about 2 tablespoons of salt. It's also forgiving, no need to level the spoon or anything.
Pour in some oil. It's probably between 1/4 and 3/4 cup, but it doesn't matter exactly.
Check and pour in 5 eggs. (It would probably be fine with a different number, but that's what I do.)
Measure about 3 tablespoons of dry yeast.
Add your water. It will work if it's anywhere between warm and very warm, but if it's too hot to knead with your hands it's probably too hot.
Mix with your hands until it forms a dough. Some weeks it's stickier than others, but it always comes out fine. Then leave it to rise for between 1/2 to 2 hours (okay sometimes more), shape, let rise again for 1/2 hour or so, and bake.

ROSH HASHANA GEFILTE FISH:
Turn on oven. (Everything bakes fine at 350.)
Put parchment paper on a baking pan.
Unwrap loaves of frozen gefilte fish. (It's easiest if you run the loaves under warm water for a few seconds.)
Put on baking pan.
Drizzle on some honey and olive oil. (I do marinara sauce for Shabbos.)
Bake for an hour or more. It develops a rich flavor and yummy crust.

ROSH HASHANA APPLE & HONEY CHICKEN:
Remove chicken legs from package. Discard that awful pad they put underneath.
Place chicken legs in pan.
Open can of apple pie filling and dump on top of chicken.
Bake for at least an hour. (I usually do covered.)

POT ROAST:
Fill heavy pot halfway with water.
Quarter 1 or 2 onions and drop into water.
Place chuck roast in water.
Add salt, pepper, and a generous splash or two of wine.
Cover pot and cook for an hour or so.
Let cool, slice, and reheat in liquid. (Inside of meat will still be pink, but will cook through fully when reheating.)

YUMMY SNAP PEAS:
Put parchment paper on baking pan.
Spread snap peas on pan.
Drizzle with olive oil, honey, and sea salt.
Bake for 10-20 minutes.

Should I continue?


These are great. Stupid question - when things call for sea salt, should it be fine or coarse?
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mrsnistar




 
 
 
 

Post Tue, Sep 20 2022, 7:09 pm
PinkFridge wrote:
Pie crust
about 32 oz, maybe a little less of whip
chocolate sandwich cookies, chunked

Pour whip - not whipped - into pie crust. Sprinkle cookies in, don't stir.
Freeze.


I did this recently with crushed graham crackers and mini marshmallows and served it on a plate with a squiggle of chocolate syrup for a fun change.

I've also done it with graham crackers and caramel chips.
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amother




Hosta
 

Post Tue, Sep 20 2022, 7:18 pm
amother Clematis wrote:
These are great. Stupid question - when things call for sea salt, should it be fine or coarse?

Not a stupid question - it’s fine salt, sea salt not actually required. I just like to sound fancy.
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amother




Lightgreen
 

Post Tue, Sep 20 2022, 7:21 pm
funmamma wrote:
I buy the frozen cookie dough cookie (I bake it when I serve the main) and a scoop of trader Joe's Icecream on top or the side. With some pomegranate seeds on the side for color :-). Heaven and always a winner!


Has anyone found a good parve replacement for the kosher Trader Joe’s ice cream? They are no longer selling it…
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amother




Slategray
 

Post Tue, Sep 20 2022, 8:07 pm
amother Lightgreen wrote:
Has anyone found a good parve replacement for the kosher Trader Joe’s ice cream? They are no longer selling it…


Been buying so delicious cashew milk ice cream and they are yum. Coconut milk good as well but not as rich as cashew ones.
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amother




Lime
 

Post Tue, Sep 20 2022, 11:17 pm
Hashem_Yaazor wrote:
I love this thread. Can I please be annoying and mention > means greater than.
Less than is <.

Carry on 😅


Yes! It's been making me nuts.
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Smiles613




 
 
 
 

Post Wed, Sep 21 2022, 6:57 am
amother Lime wrote:
Yes! It's been making me nuts.


Does anyone have any more "10 min" recipes or easy recipes?
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amother




Salmon
 

Post Wed, Sep 21 2022, 7:16 am
Ok, I'll give this a try - don't know if this qualifies, but potato blintzes is a yom tov delicacy appetizer around here, as is potato knishes. Recipe: take frozen blintzes or frozen knishes (puff pastry type) out of their boxes and put in pan into the oven uncovered on whatever temperature your oven is set to while the men are in shul. Time depends on temp of oven. If you are feeling extra fancy, you can flip the blintzes after a while, but not necessary. I've made a sauce with water corn starch and mushroom soup mix, but no longer bother and no one seems to miss it.

C'mon people, let's hear some more please!!
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amother




DarkOrange
 

Post Wed, Sep 21 2022, 7:36 am
awesome ideas!
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SuperWify




 
 
 
 

Post Wed, Sep 21 2022, 7:54 am
Easy recipes that look fancy:

Salads and dips-
Grilled eggplant carpaccio- slice your eggplants in half. if you want to be fancy buy mini eggplants. Sprinkle oil salt and pepper. Roast on 400’ face down.
To serve: warm up on blech. Mush inside of eggplant. smear with Tehina. Sprinkle Malden sea flakes, pepper, paprika and fresh paresly flakes
For a sweeter version add pomegranate seeds and drizzle silan.

Garlic Tomato Dip
Roast cherry tomatoes, garlic cubes, salt, pepper and fresh parsley in lot of olive oil on 400’ until soft.


Sides/ apps-

Yellow rice in the oven- fill half the pan with water And half with rice, oil, spices and turmeric. Mix and bake on 350’ about 1/2 hours or less depending on how munch your making

Popcorn cauliflower- turmeric paprika pepper salt oil 400’ on a baking tray until crispy

Hummus Basar- sauté chop meat and mushrooms with a lot of spices until fully cooked. Serve on top of hummus with olive oil and fresh parsley

I do pulled beef but with lamb roast comes out delicious. Serve either in a mini taco shell or in top of yellow rice with fresh parsley and pomegranate seeds.

Frozen potatoes Burekas with mushroom sauce

Roasted potatoes- oil pepper salt paprika roast until crispy
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SuperWify




 
 
 
 

Post Wed, Sep 21 2022, 7:55 am
amother Hosta wrote:
Not a stupid question - it’s fine salt, sea salt not actually required. I just like to sound fancy.


It drives me crazy to see people cook with table salt. Am I the only one?

I cook with pink salt, sea salt. Malden flakes for before serving

Table salt is for the table.


Last edited by SuperWify on Wed, Sep 21 2022, 7:58 am; edited 1 time in total
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SuperWify




 
 
 
 

Post Wed, Sep 21 2022, 7:58 am
Fresh salads


Balsamic heirloom Tomato salad

Heirloom cherry tomatoes
Green onions
Red onions
Fresh basil leaves

Marinate in olive oil, balsamic vinegar and silan. Before serving sprinkle with black pepper and salt flakes. Garnish with basil.
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amother




Babypink
 

Post Wed, Sep 21 2022, 9:11 am
SuperWify wrote:
It drives me crazy to see people cook with table salt. Am I the only one?

I cook with pink salt, sea salt. Malden flakes for before serving

Table salt is for the table.


Why? What’s the difference which one you use for cooking? I find sea salt milder than table salt, I would need to use much more for cooking.
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SuperWify




 
 
 
 

Post Wed, Sep 21 2022, 9:29 am
amother Babypink wrote:
Why? What’s the difference which one you use for cooking? I find sea salt milder than table salt, I would need to use much more for cooking.


A lot of additives are added to table salt keep it fresh and from clumping for a much longer time than normal salt.

Sea salt is more natural tasting.
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Moonlight




 
 
 
 

Post Wed, Sep 21 2022, 9:48 am
SuperWify wrote:
It drives me crazy to see people cook with table salt. Am I the only one?

I cook with pink salt, sea salt. Malden flakes for before serving

Table salt is for the table.

Eh, I only use table salt. Hope I'm not driving u crazy
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SuperWify




 
 
 
 

Post Wed, Sep 21 2022, 9:53 am
Moonlight wrote:
Eh, I only use table salt. Hope I'm not driving u crazy


😂 I’ll get over it
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amother




Taupe
 

Post Wed, Sep 21 2022, 10:13 am
Using kosher salt is allowed?
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amother




Cherry
 

Post Wed, Sep 21 2022, 10:14 am
amother Wheat wrote:
I tasted by someone a delicious sorbet. She said she just blended bought vanilla ice cream together with frozen strawberries, pom juice & confectioners sugar.


Anyone have a recipe for this?
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