99 replies to this topic

[FYI]

-Scalloped Potatoes- (Parve)

Prep Time: 20 minutes
Cook Time: 1 1/2 hours

Ingredients:
6 Tbsp margarine
1/2 C flour
2 large onions, chopped
1/2 C mayonnaise
1/2 tsp salt
28 oz. chicken stock
9-10 potatoes

Directions:
Spray a 9x13 baking dish. In a large pot melt margarine and flour, stirring constantly. Add onions, mayonnaise, salt, and chicken stock. Stir until smooth. Cook until thickens.

Place a ladle full of sauce on bottom of pan, spread a layer of overlapping potatoes (9-10 total), top with sauce, repeat until there are 2 potato and 3 sauce layers. Sprinkle top with pepper and paprika. Bake uncovered for 1 1/2 hours or until golden.

Serves: 9-10
Pic:

H.com link: http://www.hashkafah...&...st&p=882894
batya_d

[FYI]

-Apple Kugel- (Parve)

Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:
5 apples, peeled and sliced
1 can cranberry sauce
1 C oats
3/4 C brown sugar
1/2 C flour
1 tsp cinnamon
1 stick margarine

Directions
Layer apples in 8 or 9" pan. Pour cranberry over it.

Mix together oats, brown sugar, flour, cinnamon and margarine until crumbs. Pour over top.


Topping is 1 c. oats, 3/4 C. brown sugar, 1/2 c. flour, 1 tsp. cinnamon, 1 stick margarine....make into crumbs, pour over top.

Bake at 375º for 40 minutes (I usually cook a bit longer).

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=987437
agent220

[Comments]
I like the cranberry on top; I feel it stays better that way.

Warm up uncovered.

[FYI]

-The Whipped Sweet Potato Bake- (Parve)

Prep Time: 3-5 minutes
Cook Time: 20 minutes

Ingredients:
40-45 ounces canned sweet potatoes, drained
1/2 stick margarine or oil
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger

Directions.
Preheat your oven to 350ºF and mix ingredients in small baking or pie dish,mashing the sweet potatoes right in the pan if you like. Bake about 20 minutes.

Serves: 10
Pic:

H.com link: http://www.hashkafah...&...t&p=1298330
Red Hare

[FYI]

-Mashed Sweet Potatoes with a Twist - (Parve)

Prep Time: 1+ hour
Cook Time: 0 minutes

Ingredients:
3 lbs or 2 cans sweet potatoes
6 Tbsp butter or margarine
Dash salt
1/3 C Disaronno liqueur or other nutty liqueur
Soymilk or cream
Honey glazed nuts, any kind

Directions:
Boil your potatoes or open the cans and add the rest of the ingredients. Serve hot with nuts on top, either from a baking dish or from your saucepan.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1298330
RedHare

[FYI]

-Sweet Potato Coconut Pudding- (Parve)

Prep Time: 5-10 minutes
Cook Time: ~30 minutes

Ingredients:
2 15 oz cans sweet potatoes, drained
1 egg
1/2 C brown sugar
1/3 C oil
1 tsp vanilla extract
1/2 C soy milk
2 Tbsp flour
1 tsp baking powder
1/2 tsp salt
Cinnamon, to taste
1/4 C coconut

Directions:
Preheat oven to 350. Mash potatoes in your baking pan (4 by 5 pan or small casserole dish). Add remaining ingredients, except coconut. Mix well. Top with coconut.

Bake until done, about half an hour.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1298330
RedHare

[FYI]

-Squash Kugel- (Parve)

Prep Time: 3-5 minutes
Cook Time: 35 minutes

Ingredients:
2 boxes frozen winter squash (butternut)
1 stick melted margarine
1 C flour
1 C sugar
3 eggs
1/4 C pareve creamer or soymilk
1/2 tsp baking powder
1 small can crushed pineapple, squeeze out juice (I put it into the orange juice container)

Directions:
Combine all ingredients and bake at 350ºF for 35 minutes.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1298335
RedHare

[FYI]

-Sweet Potato Casserole- (Parve)

Prep Time:
Cook Time: 45 minutes

Ingredients:
3 sweet potatoes
1/2 C crushed pineapple with juice
1/4 C packed light brown sugar
3 Tbsp butter

Directions:
Preheat oven to 350ºF (175ºC). Lightly grease a 9x13 inch baking dish.

In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces.

Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish.

Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1298343
Shuli

[Comments:]
You can also add marshmallows to the top, and seasonings (ginger, cloves, cinnamon, etc).

[FYI]

-Scalloped Potatoes- (Milchig)

Prep Time: 10-15 minutes
Cook Time: 1 hour 10 minutes

Ingredients:
1 lb. sweet potatoes (about 2 large)
1 lb. potatoes (I use red potatoes) (about 4 medium)
1 cup grated jarlsberg (I have no idea if this is Kosher or not, and I used cheddar (tried mozzarella, and it was not good at all)
1/4 tsp dried thyme
1/2 tsp salt
Black pepper
1 1/2 C heavy cream

Directions:
Preheat oven on 350. Grease a 12 inch casserole dish (I used a disposable round tin). Cut potatoes 1/8 inch thick. Place a layer of potatoes, alternating between sweet and regular, overlapping. Top with 1/2 the cheese, thyme, and salt. Repeat with remaining potatoes, top again. Sprinkle pepper, pour cream over everything.

Bake potatoes until golden and cheese is bubbly. About 1 hour 10 minutes.

H.com link: http://www.hashkafah...&...t&p=1312536
TheDuncePolice

[FYI]

-Cranberry Crunch- (Parve)

Prep Time: 5 minutes
Cook Time: 1 hour

Ingredients:
1 can cranberry sauce (jellied, not whole)
4 apples
1/2 C flour
1/2 C brown sugar
1 C oats (whole rolled)
1 tsp cinnamon
1/2 C melted margarine

Directions:
Peel and dice apples. Mix dry ingredients. Drizzle in margarine and stir.

Pour a tablespoon of flour and sugar on apples. Mix apples with cranberries, and spread on the bottom of pan. Pour dry ingredients on top. Bake at 350ºF for approximately 1 hour.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1340912
Shtoltzy

[FYI]

-Torah.com's Cranberry Kugel- (Parve)

Prep Time: 5 minutes
Cook Time: 1 hour

Ingredients:
1 C flour
1 C oats
2/3 C brown sugar
1 tsp cinnamon
1 stick margarine
1 can cranberry sauce
1 20 ounce can crushed pineapple

Directions:
Mix all dry ingredients and margarine in a bowl. In a separate bowl, mix cranberry sauce and pineapple together. Place half the dry mixture at the bottom of an 8x8 pan, and layer the cranberry mixture on top. Place the rest of dry mixture as the top layer.Bake at 350ºF for 1 hour.

Serves: 8-10
Pic:

H.com link: http://www.hashkafah...&...t&p=1340919
Shtlotzy

[FYI]

-Shindy at YWN's Cranberry Crunch- (Parve)

Prep Time:
Cook Time: 40-60 minutes

Ingredients:
6 apples, peeled and diced, place in a 9x13 pan
2 cans whole berry cranberry sauce- broken up and put on top of apples
Topping:
3/4 c.flour
3/4 c. brown sugar
3/4 c. oatmeal
1/2 c. oil
combine together and put on top of apples. Bake at 350 for 40-60 minutes until the top bubbles

Directions:
Peel and dice apples and place ina 9*13 pan.
Break up cranberry sauce with a fork and layer on top of apples.

Combine together flour, brown sugar, oatmeal and oil and put on top of apple/cranberry mixture. Bake at 350ºF for 40-60 minutes until the top bubbles.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1340923
Shtoltzy

[FYI]

-Mediterranean Eggplant- (Parve)

Prep Time: 20 +30 minutes
Cook Time: 30 + 30 +30 minutes

Ingredients:
4 large eggplants- washed, unpeeled and cubed
Coarse salt
2 large onions, diced
5 garlic cloves
2 red peppers, diced
3 C water
1 large can tomato paste
1 tsp salt
3 tsp cane light brown sugar
1-2 tsp flour

Directions:
Preheat oven to 400ºF.

Spread eggplant on baking trays, sprinkle with coarse salt and let sit for 30 min.

Place in colander- rinse and pat dry. Toss with oil and bake 30 minutes until soft and brown.

In a saucepan heat oil, saute onions, garlic and pepper until soft and golden. Add water, tomato paste, sugar, salt, and flour, boil, simmer for 30 min. Add the eggplant to the saucepan cook for another 30 min.

Tastes best when at room temperature or cold.

Serves: An army
Pic:

H.com link: http://www.hashkafah...&...t&p=1348145
*princess*

[FYI]

-KBD's Sweet Potato Pie- (Parve)

Prep Time: 1 1/2 hours +5 minute assembly
Cook Time: 45-50 minutes

Ingredients:
2 medium/large sweet potatoes (can use canned)
1 C soy milk
3/4 C dark brown sugar
1/4 C flour (sometimes I add more if I see it's too watery)
2 eggs
1 1/2 tsp cinnamon
1/8 tsp salt
2 pie crusts

Directions:
Cook and mash the sweet potatoes. Drain, and add soy milk, brown sugar, flour, eggs, cinnamon and salt.

Pour into 2 pie crusts (I use shortbread crusts) and bake at 350º for 45-50 minutes.

Serves: 16
Pic:

H.com link: http://www.hashkafah...&...t&p=1206747
Spiffy

[FYI]

-Marinated Carrots, Sweet Potatoes, and Broccoli- (Parve)

Prep Time: 5 minutes
Cook Time: 1 1/2 hours

Ingredients:
Carrots
Sweet Potatoes
Broccoli
1/2 C olive oil (or walnut oil)
1 clove garlic, minced
3 Tbsp lemon juice
2 Tbsp red wine vinegar
1 tsp salt
1 Tbsp dry mustard
1 Tbsp honey
Pepper

Directions:
Cut the carrots and sweet potatoes into chunks. Steam them. Add in broccoli.

Cool vegetables.

Mix remaining ingredients together in a bowl. Pour over vegetables and let sit.

Can be served warm or cold.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1227137
Classic

[FYI]

-Pickling Spice- (Parve)

Prep Time: 2 minutes
Cook Time: 0 minutes

Ingredients:
4 cinnamon sticks, broken into small pieces
1 1-inch piece dried gingerroot, chopped
2 Tbsp mustard seeds
2 tsp whole allspice
2 Tbsp black peppercorns
2 tsp whole cloves
2 tsp dill seed
2 tsp coriander seeds
2 tsp whole mace
8 bay leaves, broke into pieces
1 small dried hot pepper, chopped

Directions:
Mix all ingredients together.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1303904
batya_d

[FYI]

-Salami Quiche Florentine- (Fleishig)

Prep Time:
Cook Time:

Ingredients:
4 eggs
1/2 C soy milk
1/4 tsp fine sea salt
1 Tbsp olive oil
1/2 red onion, minced
1/2 C chopped baby spinach leaves, packed
12 small tarts, or one 9" tart, defrosted and prebaked as per instructions (I baked my mini-tarts in a 375ºF degree oven for 10 minutes.)
3-4 Tbsp. yellow mustard
4 oz. salami (from a whole salami, not slices)

Directions:
Preheat oven to 375ºF.

Whisk eggs, soy milk and salt. Add spinach. Saute red onions in the olive oil, and when shiny, add to the egg mixture.

Brush the tarts with the mustard. Cut the salami into 1/4" cubes. Place a small pile into each tart. Fill with egg-spinach-onion mixture. Place on cookie sheet, and bake for 20 minutes, or until set.

Serves: 12
Pic:

H.com link: http://www.hashkafah...&...t&p=1325563
Belle

[FYI]

-Carmalized Shallots- (Parve)

Prep Time:
Cook Time:

Ingredients:
6 Tbsp (3/4 stick) unsalted butter - I used olive oil
2 lb. fresh shallots, peeled, with roots intact
3 Tbsp sugar
3 Tbsp good red wine vinegar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 Tbsp chopped fresh flat-leaf parsley (I skipped this)

Directions:
Preheat the oven to 400ºF.

Melt butter/oil. Add sugar and shallots, and cook for 10 minutes until brown. Add vinegar, salt and pepper. Toss well. Transfer to aluminum pan (unless you're using ovenproof cookware) and roast for 15-30 minutes, until tender.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1322331
Belle

[FYI]

-Glazed Sweet Potatoes- (Parve)

Prep Time:
Cook Time:

Ingredients:
4-5 pounds sweet potatoes peeled (5 lrg)
4 Tbsp margarine (I used olive oil)
1 C brown sugar
1 Tbsp vanilla extract
1/4 tsp salt
1/4 C whiskey (I used Amaretto)

Directions:
Steam sweet potatoes for 10 minutes, or until slightly soft. Set aside.

Heat oil. Add sugar, salt, and vanilla extract. Cook until dissolved. Add whiskey. Cook 10 minutes, stirring.

Pour over sweet potatoes in a baking pan, and roast uncovered for 1 hour, basting every 10 minutes.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1327116
Belle

[FYI]

-Sauteed mushroom trio- (Parve)

Prep Time: 2-3 minutes
Cook Time: 10-15 minutes

Ingredients:
Equal amounts of shitake, crimini and white mushrooms, some sliced, some in chunks.
2-3 shallots, chopped
Olive oil
Salt
Pepper
Thyme

Directions:
Heat up oil. Sautee shallots and mushrooms. Add salt, peppe and thyme to taste.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1327116
Belle

[Hezakiah]

Refrigerator Kosher Kim Chi

Prep time:10 minutes
Ready to serve:1 week

1 large napa cabbage
1/3 cup Kosher salt (large crystal type)
2 bunches green onions sliced into ½ to 1-inch long
4 cloves garlic thinly sliced
1 inch ginger root, finely minced or thinly julienned
1 cup Korean red chili (see notes)
2 tablespoons fish sauce (see notes)

Prep:

Cut the bottom inch from the napa, to free the leaves. Rinse thoroughly and pat or let get mostly dry. Stacking the leaves, cut them into 1 to 1 ½'' thick pieces. Toss the cabbage with the salt and leave in a nonreactive glass or steel bowl or steel pot overnight to start the fermentation.

Slice up the garlic and green onions and slice or mince the ginger .
Rinse the salt from the cabbage thoroughly. Doing this in a parve colander is easiest.
Mix in the green onions, garlic, ginger, chili flakes, and fish sauce with the cabbage in the bowl or pot used to start the fermentation.

Divide the mixture between sealable containers. Wide mouth canning jars work well, but using empty spaghetti sauce jar do too.
Leave an inch of head space at the top and screw on the jar lids and allow the kim chi to ferment at room temperature for two to three days. After three days, place the containers in the fridge and allow them to ferment for at least the rest of the week.

Notes:

1.You can buy Korean dried chili at Am-Ko. It is milder than many ground chilies sold in the U.S. If you want to use American substitutes, you can use ground New Mexico chili, or a combination of sweet paprika and cayenne to suit your taste. You can also use the type of red pepper used on Italian food ,but don't overdo it and make it to hot. I usually use one tsp of the red pepper and a few shakes of hot sauce like Texas Pete.

2. Kosher fish sauce can be hard to find. A great sub is to take a small tin of anchovies,drain the oil, and mix well with a couple oz of water.The easiest way is a small hand held mixer or small food processor. Black and Decker makes one that sells for around ten dollars at any Walmart. You'll also find a million other uses for it.The leftover sauce can be frozen until the next time you need some.

3. Kim Chi is a traditional side in Korea that is eaten with almost every meal. It commonly is made not only with the standard fish sauce so popular in Oriental fare,but raw seafood like shrimp or octopus is used as well. The salt used keeps any bacteria from growing so there are no worries about using fish sauce or anchovies in it. If you want it so it can used with meat dishes or fermented fish makes you a bit to nervous,leave it out. I make a quart of this every week so when I run out,the next batch is ready.

Serves: a quart will do a party of 10 easy

Hezakiah