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Yom Tov in 10 minutes or less
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YounginBP




 
 
 
 

Post Wed, Sep 21 2022, 8:47 am
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.


32oz whip for 1 crust?
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amother




Pansy
 

Post Wed, Sep 21 2022, 9:09 am
amother Hosta wrote:
By popular demand, let me continue Smile

BTW, for the Rosh Hashana challah, I often mix in chocolate chips or raisins when shaping. Alternatively, I egg it (by mixing one whole egg with my brush in a small bowl and roughly spreading some egg over the top) and sprinkle on cinnamon and sugar before baking.

FISH HEAD
Take foil pan (this project is too gross for parchment on a real pan).
Take salmon fish head out of package and try not to look. Be sure to remove pad from under fish head if they put one on.
Loosely cover pan. Put in oven for about a half hour. Anyone who eats it is not that particular anyhow.

SESAME SPAGHETTI
Fill pot about 2/3 with water. Cover, and put on stove. Turn [the correct] burner to high.
When water is at a rolling boil, TURN OFF burner.
Add package of spaghetti (I usually use whole wheat, but white is fine too).
Turn on timer to the higher number of minutes on package.
Stir pot. Cover loosely.
Try to stir pot again halfway through, because spaghetti likes to stick. If you don't, there will probably a be a clump of spaghetti stuck together, which is NOT so terrible, but it's mildly annoying.
When timer rings, drain spaghetti and rinse under cold water. (Yes, I am aware that this is a no-no.)
Transfer spaghetti to serving bowl (I use the Pyrex 2-qt glass mixing bowl which comes with a lid).
Take a 7-9 oz plastic cup. Fill approximately 1/3 with sugar, 1/3 with toasted sesame oil, and 1/3 with La Choy soy sauce. Stir with a plastic spoon and admire how it becomes a syrupy texture.
Dump dressing over spaghetti, sprinkle generously with sesame seeds, and mix.

CHICKEN SOUP
Fill large soup pot about 3/4 full (I usually use an 8 qt pot).
Put on stove. (Admiring your muscles for getting it there is bonus.)
Turn burner to high.
Dump in 2lb package of baby carrots.
Peel 1 large onion and drop into pot.
Peel 1-2 potatoes (pro tip: Buy the jumbo russets and you'll get more potato for less peeling) and add to pot.
When water is boiling, add 2 chicken legs. (Frozen or defrosted, both work fine. For a very rich soup use a whole chicken.)
Generously dump in coarse kosher salt and top with dried dill.
Lower heat to 3 or thereabouts and cover loosely. (If pot is still bubbling madly after a few minutes, you can turn it even lower.)
Taste after it's been cooking a while to see if you need to add salt.

MATZAH BALLS
(I like the Unger's matzah meal the best for the texture and lightness, but it works with other brands too.)
In a medium bowl, pour about half of the can of matzah meal.
Add 5 eggs.
Dump in about a teaspoon of BAKING POWDER. (Just trust me.)
Add some salt and pepper, sometimes I put garlic powder too.
Add a glug or two of oil. (This recipe is also forgiving.)
Mix well. You should have a very thick mixture.
Add about 1/4 to 1/2 cup water or thereabouts and mix again. Now you will have a thin mixture.
Put in fridge, covered or uncovered, for a half hour or more. Mixture will magically have thickened!
Return soup to rolling boil, uncover.
Wash hands, make walnut or larger balls out of the mixture and drop directly into soup.

MOCK TZIMMES
Roughly chop 1 lb baby carrots.
Dump into pan.
Drizzle with honey and lemon juice.
Add a cup or so of water.
Cover tightly.
Stick in oven and bake until you remember it.
(Anyone who is eating this is eating it for the minhag, so how it tastes is not as relevant.)

POTATO KUGEL
(This recipe takes close to 10 minutes, but you have WAY too many dishes to wash, so it is considered a Big Deal.)
Peel about 6 jumbo potatoes. (Smaller sizes should be outlawed for most purposes.) Rinse.
Peel 1 medium or large onion.
Get large bowl ready with 6 eggs, a few glugs of oil, 1.5-2 tsp salt, and pepper. It's nice to pre-mix this but not fully necessary.
Make sure food processor blade is set to GRATE. (This recipe does NOT work well with sliced potatoes.)
If your feed tube is small, half or quarter your potatoes and onion.
Turn on food processor, and feed onion, then potatoes through. (If your food processor bowl is as small as mine, stop halfway through and dump mostly full processor bowl into your eggs and mix a little before continuing, because overflowing potato juice makes this take longer.)
Mix potato/onion/egg mixture well. Be a good mommy and remove any large unshredded pieces of potato or onion that you see.
Pour mixture into foil pan that is set on cookie sheet (for stability).
Bake uncovered for at least an hour.
(Yes, I know you are supposed to drain your shredded potatoes, preheat your pan, etc. This is yummy even without all that.)

SWEET POTATO PIE
Peel 3-4 LARGE sweet potatoes. Cube roughly (they cook faster).
Put into pot and JUST cover with water. Cover pot loosely.
Put on stove and turn to medium or high.
Boil for 10-20 minutes or until you notice that they are soft.
Drain most of the water.
Add some brown sugar, pumpkin pie spice mix (or cinnamon, nutmeg and ginger).
Get your immersion blender ready.
Add 2-4 eggs and blend fast before they cook. (hard boiled egg in pie is not so appetizing looking)
Pour mixture into 2 frozen pie crusts (not graham cracker, it's not as good).
Bake for a half hour or until crust is browning.

BROWNIE PIE
Prepare Duncan Hines brownie mix (dark chocolate is best, but chewy fudge is fine too) according to package directions (the lower number of eggs).
Pour into graham cracker crust.
Bake. (It takes longer than the package claims.)

CHERRY CAKE
(This recipe does require measuring, sigh.)
In mixing bowl, put 4 eggs, 3 cups flour, 2 cups of sugar, 1 cup of OJ or water, and 1/2 cup of oil.
Add 2 tsp of baking powder, and 1 tsp of vanilla.
Mix well with mixer or by hand.
Pour into pan.
Open can of cherry pie filling.
Randomly dollop most of can over cake batter, and hand the rest of can to kids to eat.
With a dinner knife, "slice" through pan vertically and horizontally to swirl cherry mixture through cake.
Bake for about an hour or when top is golden to medium brown.

LEMON PIE
(This tastes like cheesecake!)
Defrost 1 carton of rich's whip (8 oz) or equivalent. (I just double the recipe if I'm using a 16 oz carton so I don't have to measure half.) The defrosting part does take longer than 10 minutes unfortunately.
Pour whip into mixing bowl.
Add 4 eggs, 1/2 cup sugar, and 1/4 cup lemon juice.
Mix with immersion blender until sugar is basically incorporated. (Try not to overmix because it grows in volume and will overflow your pie crust which is just annoying.)
Put graham cracker crust on baking sheet for stability. (Optionally line baking sheet with foil for easier cleanup if you're a messy cook like me.)
Pour mixture into crust. It may reach the top.
Bake for 45+ minutes. It may still be a drop wobbly in the middle, but firms up some when cool.
(Some of my kids like it frozen.)

CRANBERRY APPLE PIE
In small bowl, put about 1 cup each of flour and sugar, and about 1/2 cup oil.
Add some cinnamon and mix for crumble.
Pour can of apple pie filling into pie crust.
Dump in some fresh or frozen cranberries.
Top with crumble.
Bake till it looks ready.

(I could keep going.)


Is the lemon pie recipe for one pie?
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amother




Hosta
 

Post Wed, Sep 21 2022, 9:14 am
amother Pansy wrote:
Is the lemon pie recipe for one pie?

Yes. It doubles fine and I usually make more than one.
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amother




Thistle
 

Post Wed, Sep 21 2022, 10:01 am
YounginBP,
32 oz of whip fills 2 crusts for Oreo pie.
Should also note-the pie crust referenced is a (chocolate) graham cracker crust.
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Oak




 
 
 
 

Post Wed, Sep 21 2022, 10:03 am
Here's an easy one

Frozen green beans
Sprinkle with salt, black pepper
Drizzle with olive oil

Bake for about half an hour
Pour sweet chilli sauce over and mix.

YUM
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Tortoise




 
 
 
 

Post Wed, Sep 21 2022, 10:18 am
amother Cherry wrote:
Anyone have a recipe for this?


Yes! Blend 11-13 strawberries, 1/3 c. Confectionery sugar, 1 c. Pomegranate juice. Add in softened tub of vanilla ice cream and blend together in mixer. (I use Abes parvelicious). Delicious! I just made it the other day.
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amother




Taupe
 

Post Wed, Sep 21 2022, 10:21 am
Tortoise wrote:
Yes! Blend 11-13 strawberries, 1/3 c. Confectionery sugar, 1 c. Pomegranate juice. Add in softened tub of vanilla ice cream and blend together in mixer. (I use Abes parvelicious). Delicious! I just made it the other day.


Is this a sorbet, or something that can go into a pie crust?
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SuperWify




 
 
 
 

Post Wed, Sep 21 2022, 10:23 am
Tortoise wrote:
Yes! Blend 11-13 strawberries, 1/3 c. Confectionery sugar, 1 c. Pomegranate juice. Add in softened tub of vanilla ice cream and blend together in mixer. (I use Abes parvelicious). Delicious! I just made it the other day.


Yum sounds so good.

I blend strawberries alone then mix into ice cream and out into a crust but the addition on the pomegranate juice sounds really good.
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esther11




 
 
 
 

Post Wed, Sep 21 2022, 1:43 pm
My easiest recipe is franks n blanks.
Take the medium size puff pastry squares (maybe 4-5 inch?), take hotdogs. Roll one hotdog into one square. Slice, egg, and bake. Gets lots of compliments and takes 1 min to make a full pan.
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PinkFridge




 
 
 
 

Post Wed, Sep 21 2022, 5:08 pm
YounginBP wrote:
32oz whip for 1 crust?


I meant to say 24-32. I was told 32 but finds that 24 works better. Let me go edit.
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ra_mom




 
 
 
 

Post Wed, Sep 21 2022, 5:10 pm
YounginBP wrote:
32oz whip for 1 crust?

16 oz works well with 13 crushed sandwich cookies in one chocolate pie crust.
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PinkFridge




 
 
 
 

Post Wed, Sep 21 2022, 7:05 pm
ra_mom wrote:
16 oz works well with 13 crushed sandwich cookies in one chocolate pie crust.


You counted? Cool.
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Tortoise




 
 
 
 

Post Wed, Sep 21 2022, 8:55 pm
amother Taupe wrote:
Is this a sorbet, or something that can go into a pie crust?


I just serve it as a scoop of ice cream. It has a very pretty color. For a nicer presentation, sprinkle pomegranate seeds on top.
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amother




Peony
 

Post Wed, Sep 21 2022, 10:39 pm
Best 30 second dessert:

Spread half a jar of lotus spread over graham cracker pie crust
Break up a bar of Rosemarie chocolate and scatter pieces on top
Cover with frozen chocolate chip cookies (kineret or Oestreichers)
Bake 20 min or until set

Best served warm with a scoop of ice cream

Yum!
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amother




Taupe
 

Post Thu, Sep 22 2022, 6:22 am
amother Peony wrote:
Best 30 second dessert:

Spread half a jar of lotus spread over graham cracker pie crust
Break up a bar of Rosemarie chocolate and scatter pieces on top
Cover with frozen chocolate chip cookies (kineret or Oestreichers)
Bake 20 min or until set

Best served warm with a scoop of ice cream

Yum!


Microwave the lotus for 15 seconds- it gets a little runnier and is easier to deal with.
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amother




Poppy
 

Post Thu, Sep 22 2022, 3:57 pm
SuperWify wrote:
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.

Which sea salt is best?
I see the grain brain is like 5x the price of the lior- is one healthier or just sourced differently/branding?
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amother




Celeste
 

Post Yesterday at 7:53 am
Can you make the cabbage and noodles with a cabbage bag that had shredded carrots in it too? Or would it not come out as good?
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amother




Clover
 

Post Yesterday at 7:58 am
amother Celeste wrote:
Can you make the cabbage and noodles with a cabbage bag that had shredded carrots in it too? Or would it not come out as good?


Yes it’s perfect!
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ValleyMom




 
 
 
 

Post Yesterday at 2:50 pm
This is fpr all the3 Imamoms who took the time to share a recipe o this particular thread:

I LOVE YOU TO THE MOON AND BACK!!!!

Wishing everyone a Happy and Healthy
and SWEET New Year!!
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amother




Royalblue
 

Post Yesterday at 5:16 pm
Thank you all!!

I made so many things from here!
For the sweet potato pie I went really easy and mess free-
Can sliced yams in syrup (large)
Eggs (I think 3)
Cinnamon
Nutmeg

Poured this all in a ziploc and smushed it (no immersion blender). Poured into frozen pie shell and baked about 45 min.
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