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| Recipes/Menus for Sukkot? | |
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| Tweet Topic Started: Sep 20 2007, 09:01 AM (3,355 Views) | |
| yaffasmom | Sep 20 2007, 09:01 AM Post #1 |
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princess
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Have you started planning for Sukkot or are you just working on Yom Kippur? I have started planning. Anyone have any great fall/sukkot recipes that they want to share? My unusual ones are: Chicken with apples and cider-it is marinated in cider over night, than shaken in a bag with flour and cinnamon, baked, then an apple sauce poured overtop. VERY good. Mawmenye (Lentils and Beef Stew) from allrecipes anything with butternut squash or pumpkin Lentil apricot soup also from allrecipes I do tend to do mroe stews That is all I have for right now. Anyone else? Amy |
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| 0613 | Sep 20 2007, 10:36 AM Post #2 |
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:)
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meatballs/stuffed cabbage are usually a sukkos "minhag" for us soups- mushroom barley, potato leek, etc |
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| yaffasmom | Sep 20 2007, 10:43 AM Post #3 |
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princess
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I have never done a stuffed cabbage. I keep meaning to, but never have. Maybe I will try it. I have a recipe from the "Enlitened" cookbook, and I think the kids will like it, but it just seems like so much work. I should just tackle it. :) Amy |
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| npl | Sep 20 2007, 11:21 AM Post #4 |
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Bala Buste
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My easy cheat side-dish for Sukkos is stuffed squash - bake the squash and then serve with cooked rice inside. My parents have a tradition of serving "bangers and mash" for a chol hamoed meal - mashed potatoes, baked beans and hot-dogs, all served in one big pot (often just passed through the kitchen window into the sukkah!). Naomi |
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| Marion | Sep 20 2007, 11:32 AM Post #5 |
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aishes chayil
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My mom does what we call "Cinderella soup" for the first night of Sukkot. Mini pumpkins hollowed out with the tops cut off, filled with vegetable soup. Tops get put back on. Basically, they are individual soup tureens so that everyone's soup is still hot by the time everyone is served. The pumpkins CAN be rinsed out 2 or 3 times before you can't use them anymore... |
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| madison | Sep 20 2007, 04:54 PM Post #6 |
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princess
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I want to try stuffed cabbage this year - 0613 is the recipe you have easy to make ? |
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| U Tarzan Me Jane | Sep 20 2007, 05:46 PM Post #7 |
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Rebbetzin
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http://z9.invisionfree.com/Jewish_Womens_F...?showtopic=4946 :hi5 |
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| ebpeuka | Sep 23 2007, 04:59 AM Post #8 |
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aishes chayil
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I don't think anyone wants to have our traditional Sukkah dish recipe :ha . You have to grow up with it to appreciate it. It's called gelingelach and it's made of cooked chicken pipeklach (stomachs) ground up with lots of garlic and cooked up in a roux. It's a sickly grey color, not very appetizing looking, but really hits the spot and keeps you warm. |
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| Kmelion | Sep 23 2007, 05:18 AM Post #9 |
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Yishuvnik
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My grandmother always makes stuffed cabbage for Sukkot. I take the easy way out and make fleishig cabbage soup (I use marrow bones or cubed meat). |
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| Kmelion | Sep 23 2007, 05:22 AM Post #10 |
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Yishuvnik
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Well, I've almost got it. I just need a Shabbat lunch idea other than Chulent. And because I live in Israel, I don't need Thursday night and Friday lunch plans. Wednesday night: Half and half challah (half whole wheat flour, half white flour) Moroccan-style mystery fish (DH bought it and has no idea what type of fillet it is) Brisket (marinaded in soy sauce, brown sugar, olive oil, chopped fresh basil, minced garlic, chopped onion, black pepper) cooked in red wine Roasted mixed veggies (potatoes, sweet potatoes, zucchini, onions, seasoned with salt, pepper, garlic and paprika) Kasha Varnishkas Thursday Lunch: Pot-luck with neighbors. I'm going to bring a chili pie (brown chopped meat. Mix with sauteed onions and peppers, tomato paste, cooked white rice, canned kidney beans (drained) and either canned or frozen corn. Season with chili powder, black pepper, garlic powder and brown sugar. Pour into a pie crust and bake for 30 minutes). Friday night: Half and half challah Cabbage soup with marrow bones Beer-butt chicken Carrot Kugel/cake Potato Kugel Lentil Salad Shabbat Lunch... still undecided. Maybe Chulent? Suggestions would be great. Then there's the following Wednesday night. I think what we'll do is have big meal before candle lighting and then after shul and the hakafot, have kiddush, challah and chicken-veggie soup. This way, we're not hungry all night. For that meal maybe dairy? A cheese lasagne and um... baked potatoes? Thursday lunch I think I'll do chicken schnitzels, potato kugel, cole slaw and a green salad. Desserts will be a pineapple upside-down cake, a marble crumb cake and maybe a chocolate chip-cinnamon cake. |
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| U Tarzan Me Jane | Sep 23 2007, 08:44 AM Post #11 |
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Rebbetzin
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I find stuffed cabbage fairly simple to make, I must be odd... everyone else thinks its a pain and I find it strangely relaxing. |
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| realeez | Sep 23 2007, 01:24 PM Post #12 |
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Brain Freeze
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merged 2 threads on the same topic :cop |
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| realeez | Sep 23 2007, 04:25 PM Post #13 |
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Brain Freeze
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Wed night Challah Chicken Soup Onion soup roast potato kugel with meat Salads* Thursday Lunch (parents and bro) Challah Gefilte fish from scratch in tomato sauce Roast Zucchini Kugel Potato Kugel with meat Sushi Rice Salad Salads* Hot Fudge Pudding Cake Thursday Night Challah Soup Meatballs Kugels Salads* Friday Day Guests Friday Night Challah Soup Meatballs Kugels Salads* Shabbos Lunch Challah 3-layer fish Cholent with potato kugel on top Sweet potato pie Chicken Salad Other salads* Smores brownies *salads: cucumber salad, tomango salad, lettuce salad |
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| yaffasmom | Oct 7 2008, 11:55 AM Post #14 |
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princess
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OK, so I am thinking about Sukkot and looking at the old menus from last year. I have a few questions for a few different people. Kmelion, How did you do the Brisket (marinaded in soy sauce, brown sugar, olive oil, chopped fresh basil, minced garlic, chopped onion, black pepper) cooked in red wine Roasted mixed veggies (potatoes, sweet potatoes, zucchini, onions, seasoned with salt, pepper, garlic and paprika) this was in post #10 if that helps. realeez, do you have a recipe for a potato kugel with meat? OK, so that is it. Thanks. Amy |
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| Kmelion | Oct 7 2008, 01:36 PM Post #15 |
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Yishuvnik
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The marinade is made to our personal preferences, and I recommend you do the same. Go easy on the soy sauce since the brisket is already salted. If you like it sweet, add more brown sugar. I mix the marinade together, pour it into a ziploc bag, add the beef, seal it (make sure to remove as much air) and let it sit overnight in a bowl in the fridge. When I'm ready to cook it, I empty the whole bag into the pan, add some red wine and seal the pan with aluminum foil. I only uncover it for the last 20 minutes so it can get a nice crust on top. The cooking application with the veggies is pretty much the same - seal the pan until the veggies are soft (be careful of the steam when you peel back the foil) and bake uncovered for 20 minutes. |
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