Showing posts with label Holidays. Show all posts
Showing posts with label Holidays. Show all posts
Tuesday, July 10, 2012
Monday, April 9, 2012
Matzoh Farfel
I finally have the right recipe, right technique, the right whatever to make a a matzoh farfel that everyone loved! My very good friend came to the rescue when I got sick and couldn't cook a thing, had to cancel holiday dinner for 28 people. After this I am never going back to that bland, mush of a farfel pudding I always ended up making. Normally when I make it it's like a casserole, you cut it into squares. It's good, not the greatest. This was so good. Light and moist, great flavor. Really good. And grandma didn't seem to be bothered by the extra load of pepper! This is our new favorite.
Thanks to Susan, Larry and Cindy. A terrific family and a delicious family recipe!
Matzoh Farfel with Mushrooms and Onions
Source: Susan, Larry and Cindy
1 box matzoh farfel
1 1/2 lbs onions chopped, more or less
12 – 16 oz sliced mushrooms, more or less
2 cans chicken stock, more or less
2 eggs beaten with a little water
paprika
salt and pepper, to taste
Heat a large skillet with a little vegetable oil. Saute the onions until golden brown. Then saute the mushrooms until soft. Salt and pepper to taste.
Preheat oven to 350° F.
Toss matzoh farfel with salt, pepper and paprika; set aside. Season the egg with salt, pepper and paprika. Heat large skillet with about 1/2 inch of vegetable oil. Mix egg and dry farfel well. Add egg/farfel mixture to pan a little at time, stirring constantly until lightly browned. Slowly add chicken broth one ladle at a time. This is the tricky part. You want the farfel moist but not too soft. You may use all the broth or not, it depends.
Mix farfel with the seasoned mushroom and onions and bake at 350° F for about 15-20 minutes. This will also help to dry the farfel.
Joining
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
AND
Mosaic Monday
at the Little Red House
Sunday, January 1, 2012
Frozen Cocktails
A frozen chocolate cocktail.
When I saw it at ValSoCal I knew I would be making this for New Year's Eve. I need more practice with the sugar on the glass but otherwise these were a big hit! I added a little chocolate syrup to make it more chocolatey, some silver sugar to make it a little more festive and it was a delicious way to celebrate the New Year!
Frozen Hot Cocoa Cocktail
Source: ValSoCal
4 ounces of hot cocoa mix
3 cups of milk
3/4 cup vanilla vodka
4 to 5 cups ice
chocolate syrup, for garnish
chocolate syrup, for garnish
mini marshmallows, for garnish
chocolate shavings, for garnish
sugar, for the rim
hot cocoa mix, for the rim
sugar, for the rim
hot cocoa mix, for the rim
Put some water into a saucer. Dip the rims of the martini glasses into the water and shake off any excess. Dip them in the sugar to rim the glass. You can also rim the glass in hot cocoa instead of the sugar.
In a blender, combine cocoa mix, milk, vodka and 6 cups of ice and blend until smooth. Serve in martini glasses and garnish with the mini marshmallows, chocolate syrup and some chocolate shavings!
AND
Thursday, December 29, 2011
A few favorites...
Wishing everyone a very happy and healthy New Year!
These are just some of my favorites over the years...
Lemon Custard Cakes
Joining
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
Sunday, June 19, 2011
Mosaic Monday: Grilling!
Happy Father's Day!
Our Griller will be grilling his favorites for us today. A little something for everyone. And always a hot dog.
Stop by The Little Red House for Mosaic Monday!
Sunday, May 8, 2011
Happy Mother's Day!
Happy Mother's Day!
My Kitchen is closed for the day!
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Join the Little Red House for Mosaic Monday.
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Join the Little Red House for Mosaic Monday.
Thursday, April 28, 2011
Matzoh Brei
An old favorite here at our house, even when it's not a holiday, Matzoh Brei! And I have a lot of matzoh left over. You can serve it plain or with preserves, fresh fruit, cinnamon sugar or syrup. You can make it savory by adding garlic, sauteed mushrooms, onions, herbs, spinach, whatever you like. You can even add cheese, brie is nice, and then it would be called Matzoh Brei with Brie :)
Matzoh Brei
Source: There's Always Thyme to Cook
Printable Recipe
4 matzohs, broken in small pieces
1 cup hot water
3 eggs, beaten
Salt and pepper to taste
3 tablespoons butter
Break matzoh into pieces in a large bowl. Pour hot water over matzoh and stir to allow it to absorb some of the water.
Drain matzoh in a strainer and leave in strainer. To the bowl, add eggs, salt and pepper and beat gently with a whisk. Stir in the matzoh to combine.
Heat butter over medium heat in a large pan. Add matzo mixture and fry on one side until bottom is golden brown and crisp. Flip matzoh and fry the other side. If you want it "scrambled" instead of a "pancake" style, stir it around and break up the clumps.
Remove from heat and serve immediately.
Matzoh Brei
Source: There's Always Thyme to Cook
Printable Recipe
4 matzohs, broken in small pieces
1 cup hot water
3 eggs, beaten
Salt and pepper to taste
3 tablespoons butter
Break matzoh into pieces in a large bowl. Pour hot water over matzoh and stir to allow it to absorb some of the water.
Drain matzoh in a strainer and leave in strainer. To the bowl, add eggs, salt and pepper and beat gently with a whisk. Stir in the matzoh to combine.
Heat butter over medium heat in a large pan. Add matzo mixture and fry on one side until bottom is golden brown and crisp. Flip matzoh and fry the other side. If you want it "scrambled" instead of a "pancake" style, stir it around and break up the clumps.
Remove from heat and serve immediately.
Friday, April 1, 2011
April Fool's Flashback!
Joining Suzy from Kitchen Bouquet for another Flashback Friday!
This time for April Fool's Day, I'm flashing back to Fushi!
FAKE + SUSHI = FUSHI!
My original post is here.
I must have made thousands of those treats over the years because for a long time I was a baking counselor in a day camp! So one year we decided to change it up a bit and make Fake Sushi, we called it Fushi. It's fun to make, fun to eat and it's really easy. Not to mention sticky. All you need is marshmallows, butter, Rice Krispies cereal, green fruit rollups or any color really, and some Twizzlers pull-n-peel candy, gummy worms, you can get as creative as you like. It's a fun, gooey mess, but the kids love it! And so did one or two adults :)
Fushi
Source: FamilyFun Magazine
adapted by There's Always Thyme to Cook
Printable Recipe
Makes 4 to 5 dozen
1/4 cup butter
4 cups mini marshmallows
6 cups crisped rice cereal
20 to 25 gummy worms (or Twizzler's Pull-n-Peel)
1 to 2 boxes fruit leather
Grease a 12- by 17-inch baking sheet. Melt butter in a 2-quart saucepan over medium heat. Add the marshmallows and stir until smooth.
Remove the mixture from the heat and stir in the rice cereal until it's evenly coated. Turn the baking sheet so that the shorter ends are at the top and bottom. Then press the marshmallow mixture onto the sheet, distributing it evenly.
Starting at one side an inch up from the lower edge, place gummy worms atop the mixture end to end in a horizontal line. Gently roll the lower edge of the marshmallow mixture over the gummy worms.
Then stop and cut the log away from the rest of the mixture. Use the same method to form 4 more logs. Slice each log into 1-inch-thick "sushi" rolls and wrap them individually with a strip of fruit leather. Garnish with julienne slices of dried apricots!
Join Suzy's Kitchen Bouquet for Flashback Fridays
Joining in on the fun at Sweet as Sugar Cookies for Sweets for a Saturday!
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