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Ready for something different
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amother
Hunter


 

Post Fri, Apr 19 2024, 12:49 pm
BusyBoys wrote:
First caramelize onions- sauté on low and slow for a while

Dip cutlets into eggs, potato starch

Fry it in oil 1 min per side( almost like a sear for meat)

Spread out on cookie sheet, pour onions over.

Bake 350 for half hour.

It’s heavenly!


does it taste good cold and/or roomed up. what to serve it tomorrow. do you spice it at all?
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BusyBoys




 
 
    
 

Post Fri, Apr 19 2024, 12:52 pm
amother Hunter wrote:
does it taste good cold and/or roomed up. what to serve it tomorrow. do you spice it at all?


Warmed up yes, cold never tried.

Salt in onions but that’s all.

I use Dark cutlets. Forgot to mention it in there.
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amother
Trillium


 

Post Fri, Apr 19 2024, 1:04 pm
I made meringues.
I never made them before and I was shocked how easy it was.

Whip 4 egg whites.
Slowly add 2t vanilla sugar
1/8 t salt
1 1/2 c sugar
Beat until stiff

Add 1/2 c chocolate chips.

Put spoonfuls on greased cookie sheet. Bake for 25-30 minutes on 275.
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tichellady




 
 
    
 

Post Fri, Apr 19 2024, 1:06 pm
We get a cheap waffle iron and this is fun for chol hamoed

Waffles: https://healthstartsinthekitch.....fles/

These are great and freeze well

https://gfreefoodie.com/pecan-.....cipe/

I love homemade applesauce
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chili-n-cholent




 
 
    
 

Post Fri, Apr 19 2024, 1:28 pm
Pecan bars, it was a bit of a patchka but they came out really good!
lemon biscotti
lemon curd with meringues
sweetbreads with sauteed zucchini & onions (served over mashed pot)
doughless potato knishes
ginger ale syrup (to add to seltzer)
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amother
Plum


 

Post Fri, Apr 19 2024, 2:22 pm
mha3484 wrote:
I make a lot of Spanish Tortilla. Its like a huge egg and potato omelet. Its so good with a squeeze of lemon and tastes great all temps. A Sephardi friend makes it but otherwise no one else I have eaten by does.

https://smittenkitchen.com/200.....atas/

We have this for dinner a lot but I don’t know why I never thought to make it on pesach!! Thank you!
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lovecouches




 
 
    
 

Post Sat, Apr 20 2024, 11:56 am
chili-n-cholent wrote:
Pecan bars, it was a bit of a patchka but they came out really good!
lemon biscotti
lemon curd with meringues
sweetbreads with sauteed zucchini & onions (served over mashed pot)
doughless potato knishes
ginger ale syrup (to add to seltzer)

What is the pecan bars recipe?
Thanks
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Ruchel




 
 
    
 

Post Sat, Apr 20 2024, 2:41 pm
Look for
Leek patties
Bemuelos
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AshkenazMom




 
 
    
 

Post Sat, Apr 20 2024, 4:22 pm
mha3484 wrote:
I make a lot of Spanish Tortilla. Its like a huge egg and potato omelet. Its so good with a squeeze of lemon and tastes great all temps. A Sephardi friend makes it but otherwise no one else I have eaten by does.

https://smittenkitchen.com/200.....atas/


That's my main basic for Pessach. I make it from potato but also for other vegs zuccinis, spinach, carrots, etc. The main tip is to wait until the Tortilla is nicely browned before turning up it, and to we quick with that movement. Then add a little more oil into de pan and that's it! The best thing is that is good hot or cold. I also use it a lot for Shabbat seudat shlishit.
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chili-n-cholent




 
 
    
 

Post Sat, Apr 20 2024, 7:19 pm
lovecouches wrote:
What is the pecan bars recipe?
Thanks

https://www.kosher.com/recipe/.....-bars
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