April 18th, 2007 by alice
Tags: Any, Marinade, Meat
INGREDIENTS
- 2cupssoy sauce
- 1cupbrown sugar
- 1tablespoonWorcestershire sauce
- 1tablespoon mincedgarlic
- 1/4cupoil
- 1/4teaspoonpepper
- 1/2teaspoonginger
DIRECTIONS
- Mix together all ingredients.
- Stab meat with fork.
- Marinate meat several hours or overnight.
- Grill or Broil.
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April 18th, 2007 by alice
Tags: Casserole, Firecracker
INGREDIENTS
- 2lbsground beef
- 1mediumonion, chopped
- 1 (15 ounce)canblack beans, rinsed and drained
- 2tablespoonschili powder
- 3teaspoonsground cumin
- 1teaspoonsalt
- 47-inch flour tortillas
- 1cancream of mushroom soup
- 10green chilies, non drained
- 1cup shreddedcheddar cheese
DIRECTIONS
- In skillet, cook beef and onion until the meat is no longer pink.
- Drain.
- Add beans, and spices.
- Transfer to a greased 13×9x2″ baking dish.
- Arrange tortillas over the top.
- Combine soup and green chilies; pour over tortillas.
- Sprinkle with cheese.
- Bake uncovered for 30 minutes, at 350 degrees.
- 8 servings.
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April 18th, 2007 by alice
Tags: Baked, Beans, Kielbasa
INGREDIENTS
- 3 (16 ounce)cans stewed tomatoes withonions, celery and bell pepper
- 3 (15 ounce)cansnavy beans, drained
- 2 (15 ounce)canskidney beans, drained
- 2 (15 ounce)canspinto beans, drained
- 1largeonion, diced
- 1green bell pepper, diced
- 1/3cup packedbrown sugar
- 1lbkielbasa, sliced
- salt and pepper
DIRECTIONS
- Preheat oven to 350°F.
- Add all ingredients to a 5 quart Dutch oven.
- Place on a stove top burner, bring to a boil over medium high heat stirring until sugar dissolves.
- Bake covered for 30 minutes.
- Increase heat to 375°F, remove cover and bake until sauce is reduced, about 20 minutes.
- Season with salt and pepper before serving.
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April 18th, 2007 by alice
Tags: Phyllo, Pie, Toppedpple
INGREDIENTS
- 2lbsbaking apples
- 6tablespoonssugar
- 1lemon, zest of
- 1tablespoonlemon juice(use the lemon you zested)
- 1/2golden raisin
- 1/2teaspooncinnamon
- 4sheetsphyllo pastry, thawed
- 2tablespoonsbutter, melted
- powdered sugar, to dust
DIRECTIONS
- Peel, core and dice apples.
- Place them in a saucepan with sugar and lemon zest.
- Drizzle the lemon juice over.
- Bring to a boil, stirring well and then cook for 5 minutes or until apples are soft.
- Stir in the golden raisins and cinnamon.
- Pour mixture into a 5 cup pie dish.
- Level top with a spoon and let cool.
- Preheat oven to 350F.
- Place a pie funnel in the center of the fruit.
- (alternately, insert several pieces of macaroni or penne pasta.) The function of this is to let the steam that builds up under your crust vent.
- Brush each sheet of phyllo with melted butter then scrunch up loosely and place over fruit to cover.
- Bake 20-30 minutes until crust is golden.
- Dust with powdered sugar and serve with custard or ice cream if desired.
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April 18th, 2007 by alice
Tags: Kosher, Picklestomatoes, Shlomos, Sour
INGREDIENTS
- 13-20kirby cucumbers, Wash and scrub to remove dirt(No waxed cucumbers, about 3 lbs)
- 1/2cupkosher saltor coarse salt
- 1/4cupvinegar
- 3tablespoonspickling spices, Remove cloves(Use Spice Bouquet ‘Pickling Spices’ if available)
- 6-8garlic cloves, Skin removed and crushed
- 2teaspoonsdill seeds
- 1/2teaspoonchili pepper flakes
- 1/8teaspoonalum (optional)
DIRECTIONS
- KOSHER SOUR PICKLES RECIPE-.
- Place the Kirby cucumbers is ice water for 24 hours for a crisper pickle. Or add a pinch of alum as noted below in step #3; In a 3 1/2 quart glass jar add the Kirby cucumbers standing them upright (Turning the jar on its side will help).
- Put all the spices into a large bowl (Alum Optional), add some water and mix; Then pour this mixture into the jar, top off with water. Adding a piece of rye bread is also optional.
- Place a small item (A piece of plastic, wood, etc.) on top to keep the Kirby cucumbers down and under the water/brine.
- Close jar and turn upside down to mix all the ingredients –
- Next open jar, put “plastic wrap” on the top (Use a rubber band to keep in place); Then using a kitchen knife punch many holes in the “plastic wrap” in order to let some of the brine gases out.
- Let the Kirby cucumbers stand 2-3 weeks (in a cool location) depending on how fast they cure in the brine; From time-to-time you can remove any scum on the top, add a little salted water to top off — and shake the mixture. Then place in the refrigerator!
- KOSHER SOUR tomatoES RECIPE-.
- Use the same recipe as outlined above for “Kosher Sour Pickles”.However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers.
- Take off the tomato stems and cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes. Or cut the tomatoes in half.
- Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine.Then place in the refrigerator!
- NOTE:If you can find green “plum tomatoes”you might want to try them as well!
- Take off the tomato stems and cut away the brown area…which will allow the brine to penetrate into the tomatoes.
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