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#1 Amber

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Posted 04 June 2009 - 01:35 PM

Please post recipes in the format that we've agreed upon below. If you have any more ideas or comments feel free to vocalize. :)
-Recipe Name- (Milchigs, fleishigs, pareve)

Prep time:
Cook time:

Ingredients:

C.
Tbsp
tsp
1/2, 1/4, 2/3, 3/4 etc.
lb.
oz.

Directions:

Write step by step.
Don't assume anyone knows anything.


Serves:
Pic:

Your (Screen)Name and link.

#2 FYI

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Posted 08 June 2009 - 11:11 AM

-Teriyaki Ground Beef Kebabs- Fleishigs

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:
Ground beef
Several Tbsps of Teriyaki sauce
Chopped parsley
Minced garlic
Cumin
Black pepper

Directions:
Mix all ingredients together. Form into elongated shapes. Place on grill, a few minutes on each side.


Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=577227

baty_d
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#3 justbatya

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Posted 08 June 2009 - 11:39 AM

Yum, I almost forgot about those kebabs ^_^

My poor SO still thinks that a Batya is a what, and not a who.


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#4 agent220

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Posted 08 June 2009 - 11:57 AM

No-Fail Roast
Prep Time: 10 minutes
Cook Time: about 2 hours

Ingredients:
2-3 lb any cut of roast, london broil, brisket
2-3 onions
1/2 cup of sliced mushrooms (optional)
handful of baby carrots (optional)
2-3 cloves of garlic sliced (optional)
~1 cup of stock (either stock or soup mix in water forming a strong stock -- can be chicken, beef, onion)
onion powder
garlic powder
paprika
olive oil

Directions:
Preheat oven to 350F.
Peel and slice onions and place in large roasting pan.
Trim meat and place over onions.
Poke holes in meat by stabbing it with a knife.
Place the mushrooms, carrots, garlic (and whatever other veggies you may choose like potatoes, zucchini, etc) in pan around and over meat.
Shake the onion powder, garlic powder, and paprika over the meat to your liking.
Pour the stock all over the meat so it will get absorbed into the holes and will moisten the whole dish. If there is not enough to make a layer of liquid on the bottom, add more stock.
Drizzle a bit of olive oil.
Cover tightly with aluminum foil, and bake for about 2 hours for well done, or until you remember it.
Cool and place in fridge.
When cold, slice the meat against the grain, and put back with the gravy. Heat up covered.

Serves: at least 6, depending on the size of the meat...easily 8

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#5 FYI

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Posted 08 June 2009 - 12:08 PM

-Chuck Roast- Fleishigs

Prep Time: 5 minutes
Cook Time: 4 hours

Ingredients:
1 chuck roast (7-bone, kalichel, whatever your butcher says is good for braising
2 cans of tomato juice
Salt
Pepper
Spices of choice
Garlic
Onion

Directions:
Put the roast in a baking tin (deep sides). Pour tomato juice over it, throw on spice, garlic, and onion. Cover with tin foil and put in a 350F degree oven for four hours. It will be edible after less than that, but it will be more delicious the longer you cook it, and will not dry out.

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=603797

TipuseiHarim
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#6 FYI

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Posted 08 June 2009 - 03:27 PM

-Chulent- (Fleishigs)

Prep Time:" 10 minues
Cook Time: 12+ hours

Ingredients:
3-4 potatoes, peeled, cut into chunks
1-2 onions, peeled, cut into chunks
1 cup barley
1/2 cup beans (optional)
kishke, if you're belt has some extra space
about 1/2 pound meat (the better the meat, the yummier)
Water to cover
Spices such as ketchup, bbq sauce, italian dressing, and CHILI POWDER...and whatever else looks yum! around your house.
If you have an extra half a potato kugel, wrap in foil and dump on top.

Directions:
Mix all together
Stick in a crockpot on low setting.

Serves: 6
Pic:
Posted Image

H.com link:http://www.hashkafah.com/index.php?s=&showtopic=27885&view=findpost&p=625200

FYI
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#7 FYI

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Posted 11 June 2009 - 10:11 AM

-Surprise Casserole- (Fleishigs)

Prep Time: 30 minutes
Cook Time: 30-45 minutes

Ingredients:
1/2 package elbow macaroni
1 lb ground beef
Green pepper
Onion
Tomato sauce
3-4 hot dogs

Directions:
Cook macaroni and drain

Add cooked chopped meat and hot dogs to macaroni

Brown onions and green pepper.

Mix into the macaroni mixture.

Add tomato sauce to mixture.

Cook covered for about 30-45 minutes on 350F.

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=660891

skifree
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#8 FYI

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Posted 11 June 2009 - 10:52 AM

-Short Ribs- (Fleishigs)

Prep Time:
Cook Time: 2 hours

Ingredients:
3 1/2 lbs. beef short ribs
1 Tbsp vegetable oil
1 lg onion, cut into wedges
1 C water
1 C tomato ketchup
1/3 C red wine vinegar
1 Tbsp paprika
1 tsp curry powder
1/2 tsp chili powder
1/2 tsp dry mustard
2 tsp salt
4 medium potatoes, peeled
4 medium carrots, pared, cut into halves
1 Tbsp cornstarch, optional
1/4 cup water, optional

Directions:
1. In heavy Dutch oven, brown ribs in the oil over medium heat
2. Add onion, water, ketchup, vinegar, parika, curry powder, chili powder, dry mustard and salt.
3. Cover. Simmer over low heat for 1 hour.
4. Add potatoes and carrots and 1 more cup of water.
5. Simmer, covered, 1/2-1 hour longer or until meat and vegetables are tender.
6. Remove meat and vegetables to warm serving platter.
7. Skim off fat from pan juices. If desired, add cornstarch mixed with water to juices, boil 1 minute to thicken into a sauce.

[Comments:]This recipe calls for "short ribs", which I dunno what that is, but I made it with boneless spare ribs and it was great. It's a delicious one-pot meal.

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=686407

Short
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#9 pleats

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Posted 11 June 2009 - 12:14 PM

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#10 pleats

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Posted 12 June 2009 - 01:32 PM

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#11 pleats

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Posted 12 June 2009 - 02:06 PM

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#12 FYI

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Posted 15 June 2009 - 09:53 AM

-Chulent- (Fleishigs)

Prep Time: 10 minutes + overnight
Cook Time: 12+ hours

Ingredients:
1 onion, diced
5-6 chicken wings (without hair, without hair, without hair thank you)
6-8 chicken necks
1 marrow bone
cheek meat (not a lot because it has a delicious, but strong taste)
barley
navy beans (not chulent beans, as they make you gassy)
2 cubed potatoes (the red potatoes are much better to use, as they crumble less and are tastier/richer)
add water just enough to almost cover it all.
Chili powder
Dash of cayenne pepper
Celery powder
A lot of paprika

Directions:
Put all ingredients in a crock pot. Cook on low flame all day Thursday, put into fridge overnight. Friday noon skim the fat, and cook until Shabbos morning (and eat it before the Zman, after the Friday night Seuda, Shabbos morning, and by the Seuda, you're too full for cholent already).

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=821018
TheDuncePolice
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#13 FYI

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Posted 15 June 2009 - 09:57 AM

Chulent (Fleishig)

Prep Time: 15 minutes + overnight
Cook Time: 12+ hours

Ingredients:
Water
3-4 small potatoes, cut into chunks
chulent meat (it's sold labeled as that -- has some fat and bones, neither of which I like)
1/3 C cholent mix beans
1/3 C barley
Salt
Pepper
Onion Powder
Garlic Powder
Paprika
Cumin (optional)
Chili Powder

Directions:

In the morning, ut some water in the crockpot, and the liner.

Inside the liner goes potatoes, meat, bean mix, and barley. Cover with water, put it on low.


In the afternoon, he puts in salt, pepper, onion powder, garlic powder, paprika, cumin, and chili powder. Adds water if necessary.

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=822074
agent220
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#14 FYI

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Posted 15 June 2009 - 10:01 AM

Chulent (Fleishig)

Prep Time: 15 minutes
Cook Time: 12+ hours minutes

Ingredients:
1 cup water
3-4 handfuls of barley
3-4 handfuls of beans
3-4 white and sweet potatoes, cut into chunks
1/2 - 1 lb. Beef for Stew
Onion Powder
Salt
Pepper
Ketcup
Honey

Directions:
Put in liner in layers.
Layer of 1-2 handfuls of barley and beans.
Layer of potatoes, both white and sweet, cut into chunks.
Layer of "beef for stew".
Layer of onion powder, salt, pepper, ketchup, and honey.
Layer of remaining barley and beans.

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=822347
enigma
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#15 FYI

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Posted 15 June 2009 - 10:06 AM

Sephardi Chulent (Oshsavo) (Fleishig)

Prep Time: 1-1/2 hours
Cook Time: 12+ hours minutes

Ingredients:
5 tablespoons of oil
1 big carrot, cut in to thick long pieces
1 onion, cut in half and then medium size slices
Meat
1 chicken thigh
1 C of tomato sauce or paste
3 C of rice
1 Tbsp of salt
1 Tbsp lemon pepper (optional)
1 apple (preferably green), thinly diced
About 8 cups water

Directions:
In a crock pot, put oil, carrot, onion, meat and tomato sauce/paste. Let it cook on a low fire for a little over an hour.

Add in rice, salt, lemon pepper, apple and water. The exact amount of water depends weather you like it to be eaten watery or more thick i think about 8 cups is good

It doesn't come out sweet but salty and tasty



Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=822633
Bombastic
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#16 FYI

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Posted 15 June 2009 - 10:12 AM

Chulent (Fleishig)

Prep Time: 15 minutes
Cook Time: 12+ hours minutes

Ingredients:
2 cans of kidney beans
1 lb stew meat
2 potatoes cut into small pieces
2 onions, chopped
1 cup barley
Onion soup mix
Garlic salt
Paprika
Little bit of red pepper.

Directions:
Put all ingredients in a crock pot. Cover completely with water (or chicken broth) and cook on low all Friday.


Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=822859
BroadwayFreak
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#17 FYI

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Posted 15 June 2009 - 10:17 AM

Chulent (Fleishig)

Prep Time: 15 minutes
Cook Time: 12+ hours minutes

Ingredients:
1/2 package "Chulent mix" beans
1/3 package of red kidney beans
1/5 package barley
Lima beans (optional)
3 potatoes, cut up into big chunks
4 or 5 small chunks of meats
1 big onion, sauteed
1 big chunk of kishka to melt into the chulent (this is key, it adds a lot of flavor and gives the chulent a thicker consistency)
Some more kishka in aluminum foil
Salt
Pepper
Onion powder
Garlic powder
Potato Kugel (optional)
Water or chicken broth.

Directions:
Put all ingredients into a 5 qt crock pot. Cover completely with water or chicken broth.

Cook on high Friday morning. Turn down to low right before Shabbos.

Serves:
Pic:

H.com link: http://www.hashkafah...&...st&p=825064
the Real Adiel

[Comments:]
Once in a while we put in potato kugel before shabbos wrapped in aluminum foil. Beware that the potatos absorb salt (and flavor) so spice it a little extra if you put in the kugel.
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#18 pleats

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Posted 15 June 2009 - 02:59 PM

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#19 pleats

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Posted 15 June 2009 - 03:03 PM

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#20 FYI

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Posted 16 June 2009 - 03:52 PM

-Deli Roll- (Fleishigs)

Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients:
1 sheet of Puff Pastry dough
1/4 to 1/2 lb one type of deli
1/4 to 1/2 lb of a diff type of deli meat
Mustard
Mayonnaise
1 egg, beaten, for shmearing on top to make shiny
sesame seeds (optional)

Directions:
Partially defrost dough to be able to open it into the thirds. In middle section, shmear mayo and mustard. Layer with one type of deli. Fold another third over that, shmear with mayo and mustard. layer with the second type of deli. Fold the third third over that (it may need to be stretched a bit but it's stretchy so dont worry). Shmear with beaten egg if you want it to be shiny. Sprinkle with sesame seeds if you have them around and feel like it. bake at 350F for 1 hour or until golden on top.

Serves: 8-10
Pic:

H.com link: http://www.hashkafah...&...st&p=657582
FYI
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