Schick Challah
Chicken Breasts in Wine
Greek Spinach
Roasted Tomatoes and Fennel with White Beans
Last Minute Banana Cake
Dried Cherry Chicken Salad
Macaroni Salad with Roasted Red Peppers
Sweet Potato Pudding
“Oreo” Truffles
(1 votes, average: 4.00 out of 5)
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I confess that I have not made this recipe (although I thank the Schicks anyway!) but my daughter who is a very careful cook, promises it’s delicious. Read the instructions carefully; one whole hour of rising time is skipped!
6 packages of yeast (3 ounces of fresh yeast)
Dissolve yeast in 4 cups of warm water and 2 cups of sugar – let proof.
Whisk in: 6 eggs
1½ cups of oil (maybe a drop less)
2 tablespoons salt
Knead until elastic: 5 pounds of flour.
Place in oiled bowl and cover with damp cloth.
Let rise for 2 hours, punch down, and then braid. Cook it for 15 minutes at 250 and for 45 minutes at 400.
(No Ratings Yet) Loading ...6 boneless, skinless chicken breasts
1 cup red wine (can be something old or inexpensive that you have lying around)
¼ cup soy sauce
¼ cup oil
3 tablespoons water
2 tablespoons brown sugar
1 teaspoon granulated garlic
1 teaspoon ginger
¼ teaspoon oregano
Preheat oven to 375 degrees. Place chicken in a single layer in a baking dish. Mix together all the ingredients and pour over chicken. Cover and bake for 1 hour. Uncover and bake an additional half hour.
(8 votes, average: 4.38 out of 5) Loading ...
2 pounds fresh spinach
1 tablespoon olive oil
½ cup pine nuts
3 tablespoons chopped basil
1 teaspoon minced garlic
1 onion, chopped
2 tablespoons cider vinegar
Dash of salt
Dash of pepper
Dash of nutmeg
Tear spinach into small/medium pieces. Heat oil in a large skillet and sauté nuts briefly. Add remaining ingredients and cover for an additional 3 to 5 minutes.
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This is adapted from a recent Bon Appétit recipe. It is really good. It can be served hot or at room temperature. I personally prefer it a room temperature but my family was split…
6 large fennel bulbs, cut into wedges
⅓ cup olive oil
2 teaspoons kosher salt, divided
2 pints grape tomatoes
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon pepper
¼ teaspoon crushed red pepper
2 (15 ounce) cans white kidney beans
Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet and sauté fennel until browned, sprinkling with 1 teaspoon salt as you cook. Add the tomatoes, garlic, oregano, pepper, red pepper and remaining teaspoon salt. Stir together. Transfer pan to oven and bake for 30 minutes. Mix in beans and heat briefly.
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This cake is perfect for that Erev Shabbos when you don’t want to make a mess, you need something quick, and you have some rotten bananas to use up!
1 Duncan Hines Classic Yellow cake mix
1⅓ cups water
3 eggs
⅓ cup oil
1 cup mashed ripe bananas (about 3 medium)
1 container Duncan Hines Whipped Chocolate Frosting (which is pareve – hooray!)
Preheat oven to 350 degrees. Combine all ingredients except icing in mixer and beat on medium speed until lumps disappear. Pour into two greased round cake pans. Bake for about ½ hour. Cool in pans 15 minutes; then remove to wire rack to finish cooling. Spread frosting on top of first cake. Top with second layer and cover top and sides with remaining frosting.
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1 cup tart dried cherries
4 boneless, skinless chicken breasts, cooked and torn into pieces
3 stalks celery, chopped
2 Granny Smith apples, chopped
1 cup chopped toasted pecans (candied if you like extra sweetness)
1¼ cups mayonnaise
2 tablespoons raspberry vinegar
Salt and pepper to taste
Combine the cherries, chicken, celery, apples and pecans in a large bowl. Whisk together the mayonnaise, vinegar, salt and pepper and toss gently with other ingredients. Chill. Serve on a bed of lettuce.
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1 pound elbow macaroni, cooked, rinsed with cold water, and drained
1 stalk celery, chopped
1 cup roasted red peppers, chopped
3 tablespoons capers
2 tablespoons lemon juice
1 tablespoon Dijon mustard
⅛ teaspoon granulated garlic
⅛ teaspoon cayenne pepper
1½ cups mayonnaise
Stir celery, peppers, capers, lemon juice, mustard, garlic and cayenne into macaroni. Add mayonnaise and mix well. Chill.
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2½ cups nondairy creamer
6 cups grated raw sweet potatoes
3 eggs
1 cup sugar
2 teaspoons cinnamon
½ cup slivered almonds
2 tablespoons margarine
½ cup bourbon or rum, if desired
Preheat oven to 300 degrees. Pour nondairy creamer into a large bowl. Add sweet potatoes. In a separate bowl, beat together eggs and sugar. Add cinnamon and almonds and then mix with sweet potato mixture. Pour into greased 2-quart casserole and dot with margarine. Bake for 45 minutes. Just before serving, pour bourbon or rum over top – or not.
(1 votes, average: 4.00 out of 5) Loading ...
This is a fantastic item. How do I know? I have one myself. Actually I have the sterling silver version that had to be imported from France and requires a lot of polishing…This piece is easier to acquire and looks great on any Yom Tov table – both elegant and whimsical. It charms adults and …
By Simone Stromer, MD, CHC [AADP] www.nutritionthroughlife.com One of my favorite items on the table over the high holy days is honey. I relish the opportunity to spread it over challah, apple slices or anything else I can get my hands on (as my husband will attest to). There are so many varieties of honey …
