Category: Food

Mommy’s Mousse Cake

~ Nadine

1.5 recipe

1 pack choc chips

170 gram margarine

11 eggs

1.5 cups sugar

1.5 teaspoon vanilla

1/8+ teaspoon cream of tartar

Melt choc and butter

Beat egg whites til soft peaks, add .5 cup of sugar slowly, beat til stiff

Beat egg yolks and 1 cup sugar

Add choc and marg

Fold into egg whites

Pour 3/4 of batter into pan

Add refrigerated remaining batter later

Bake at 325, 35 min, leave on rack to cool

Best Passover Brownies

~ Nadine

http://ingredientsinc.net/2011/04/the-best-passover-brownies/

Cook Time:

20 minutes

Prep Times:

10 minutes

Yield:

12 to 16 servings

Ingredients:

1/2 cup cocoa powder
2 cups sugar
3/4 cup vegetable oil
5 eggs
1 cup matzoh meal
3/4 cup semisweet chocolate chips
1/2 teaspoon salt
Chopped nuts (optional)

1.5 recipe
3/4 cocoa
3 cups sugar
7 or 8 eggs
1.5 cup matza meal
3/4 teaspoon salt
1 and 1/4 cup choc chips, add after mixing
Nuts

Preparation:

1. Combine first 7 ingredients in a large mixing bowl, stirring well. Place batter in a lightly greased 13-x 9-inch baking pan. Bake at 325F for 20 to 25 minutes. Top with nuts, if desired.

Put in choc chips after mixing with mixer.

Cook longer, 25 minutes

Made double, 4 little pans, baked 30 min

Rolls
https://www.kosher.com/recipe/pesach-rolls-5118

Main ingredients

  •  

1/2 cup oil

  •  

1 cup water

  •  

1 cup Yehuda Matzo Meal

  •  

1 tablespoon sugar

  •  

1 teaspoon salt

  •  

4 eggs

Rachael’s Hamantaschen

~ Nadine

By Rachael Ros

Ingredients:

  • 3 eggs
  • 1 cup of sugar
  • ¾ cup of oil
  • 1/3 cup of apple juice
  • 5 ½ cups of flour
  • 3 teaspoons of vanilla extract
  • 1/8 teaspoon of almond extract
  • 3 teaspoons of baking powder

Directions:

  1. First create a wet mixture. In a large mixing bowl, beat the eggs and sugar together until they look creamy. Add oil to the egg and sugar mixture. Then, add apple juice, almond, and vanilla extract to the mix.
  2. Measure out the flour and the baking powder and mix them together in a separate mixing bowl, creating a dry mixture. Make sure the bowl is large enough to hold them.
  3. Gradually mix the dry mixture in with the other ingredients until blended.
  4. Roll out the dough on a lightly floured surface until the dough has an even consistency and a height of about ¼ of an inch.
  5. Find a wide drinking glass or a circular cookie cutter of about three to four inches in diameter. Cut out circles from the dough, rolling the excess dough and cutting until no dough remains.
  6. Add a small spoonful of your favorite filling to the center of each circle. I alternated between a combination of marzipan and slivered almonds and canned apricot preserves.
  7. Pinch the circles into triangle shapes around the filling. Some of the filling should be exposed in the center. If the cookies are too dry to stick in the corners, try dabbing the outer circumference of the circle with water or a beaten egg and then pinching them again into the desired triangle shapes.
  8. Lay the Hamantaschen on a parchment lined baking sheet and preheat the oven to 350°F.
  9. Once the oven reaches 350, bake at for approximately ten minutes, or until golden brown on the outside.
  10. Optional – drizzle with or dip into dark melted chocolate and sprinkle with powdered sugar.

https://www.chabad.org/recipes/recipe_cdo/aid/3610036/jewish/Rachaels-Hamantaschen.htm

Vegy Chili

~ Nadine

½ tablespoon olive oil

3 cloves garlic, minced

1 yellow onion, chopped

1 large carrot, diced

1 red bell pepper, diced

1 (4 ounce) can mild green chiles

1 medium to large sweet potato, peeled and cut into ½ inch cubes

2 1/2 tablespoons mild chili powder Use less

1 tablespoon cumin

½ teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon salt

Freshly ground black pepper

1 (28 ounce) can crushed tomatoes (fire-roasted is great)

3/4 cup vegetarian broth (or water, plus more if it needs more liquid)

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 heaping cup frozen sweet corn

  1. Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
  2. Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
  3. Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
  4. Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.
Actually, the Best Vegetarian Chili Ever

Tuna Casserole

~ Nadine

1 pack Osem Vermicelli Wide 400g

4 packs Knorr Marak Pitriyot

4 cans tuna in water 140 g

800 ml milk

Cook noodles in pot

Mix milk and soup

Add tuna and noodles, salt and pepper

Bake 1 hour at 180, covered

Broccoli Kugel

~ Nadine

READY IN: 55minsSERVES:6UNITS:US

INGREDIENTS

DIRECTIONS

  • Preheat oven to 375°F Grease a 9 inch by 13 inch pan. or foil
  • Mix the vegetables together in a medium sized bowl. In a smaller bowl beat the eggs with the seasonings. Add the egg mixture to the vegetables. And the matzo meal, and give it one final mix.
  • Bake in oven for 45 minutes and serve warm.

Try baking paper, with oil it stuck to pan. Measuring cup is 2 cups!

https://www.food.com/recipe/broccoli-kugel-420955

Goulash

~ Nadine

1 or 2 k goulash cubed meat

1 or 2 patata

2 or 3 potatoes

1 carrot

mushrooms

onion

garlics

bay leaf

Sautee meat, onions with spices

red wine

1 k fits in Ikea pan

Bake at 175 1 3/4 hour, 205 1/4 hour

One-Pot Turmeric Coconut Rice With Greens

~ Nadine

One-Pot Turmeric Coconut Rice With Greens

ALI SLAGLE

  • YIELD4 servings
  • TIME40 minutes
Save to Recipe Box

One-Pot Turmeric Coconut Rice With Greens

Romulo Yanes for The New York Times. Food Stylist:Vivian Lui

No matter how you modify this one-pot rice, it can’t help but simultaneously comfort and enliven: The rice is cooked with turmeric, black pepper and rich coconut milk, which is all brightened by a mix of coconut, sesame seeds and lime. The greens, which conveniently cook on top of the rice, can be swapped out for anything that steams in 10 minutes, such as frozen peas or edamame, green beans, broccoli, grated carrots or sliced fennel. While a meal all on its own, this rice would also be great accompanied by tofu, white fish, chicken thighs or stewed black beans. Prepared as written, this dish has a relatively pure, mild flavor, so if you want more oomph, add more turmeric and saffron and season with plenty of salt and pepper as you cook.

Grains And Rice, Coconut Flake, Coconut Milk, Rice, Sesame Seed, Dinner, Weekday, Main Course, Vegan, Vegetarian
 

Mark as Cooked
1,725 ratings

INGREDIENTS

  • 2 cups long-grain rice, such as jasmine or basmati
  • ½ cup unsweetened coconut flakes
  • 1 tablespoon white or black sesame seeds
  • 2 tablespoons coconut oil
  • 1 scallion, thinly sliced, white and green parts separated
  • 1 teaspoon ground turmeric
  • ½ teaspoon black pepper, plus more as needed
  • 1 (14-ounce) can full-fat coconut milk
  •  Pinch of saffron (optional)
  •  Kosher salt
  • 1 medium bunch kale, spinach or Swiss chard
  • 1 lime
Add to Your Grocery List

PREPARATION

  1. Rinse rice until water runs clear. Drain and set aside.
  2. In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
  3. In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
  4. Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
  5. Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
  6. As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
  7. As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
  8. Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.