Printed from ChabadofCobb.com

Recipes

Heavenly Challah

Challah is the name of the special loaves of braided bread which are served at the Shabbat & holiday meals. Such bread on the table is a sign of festivity.

Ingredients
4 packages of dry yeast
4 cups warm water
1 3/4 cups + 1 tablespoon sugar
1 1/3 cups oil
3 eggs
1 1/2 tablespoons salt
1 5lb bag of flour

Glaze:
1 egg beaten

Yields: 6 loaves

Directions:
In a medium glass bowl combine yeast and 1 tablespoon sugar in 4 cups warm water. Set aside 5 to 10 minutes.
Place flour in large mixing bowl. Take out 2 cups of flour to be added later. Add remaining sugar and salt and mix well. Push the flour mixture against the sides of the bowl, making a well in the center.
Pour in the yeast mixture, eggs and oil. Mix with a wooden spoon until you can no longer stir it .
Knead the dough with you hands until it no longer sticks to the sides of the bowl. Add flour as necessary.
Place dough in an oiled bowl. Cover with a dry towel and let rise in a warm spot for 1 1/2 hours.
Punch down and separate Challah with a blessing.
Turn dough onto a lightly floured surface and divide into 6-7 sections.
Shape dough as desired and place in greased pans. let rise for 45 minutes.
Preheat oven to 350°. Brush loaves with beaten egg and bake  for 30 - 45 minutes until golden brown.
Remove from pans and cool on racks.

Raspberry Sauce

1 Bag Frozen Raspberries
1/2 cup Raspberry Jam
1/2 cup water
lemon juice to taste
 
Blend all ingredients together in blender. Drizzle over dessert.
Can keep in airtight container in fridge for a month.
 

Elegant Ice Cream

1 Duncan Heinz Brownie Mix - Bake according to directions.
1 tub parve vanilla ice cream
 
Bake brownie mix. Allow to cool. Deforst ice cream until soft but not melted. Spread over cake. Freeze.
Remove from freezer a few minutes before serving. Slice into squares and drizzle raspberry sauce on top.
 

Apple Noodle Kugel

12 oz thin egg noodles. cooked according to package
directions
5 eggs
3/4 cup sugar
2 cups apple sauce
1/4 cup oil
1 tsp cinnamon
1 tsp salt
 
Mix all ingredients together
Sprinkle additional cinnamon on top
Bake at 350° for 45 minutes , or till top is golden brown
 

Stir Fry Veggies

1 1/2 bunches Asparagus
1-2 Red pepper cut into strips
1 –2 jars whole baby corn

Place all vegetables in sauté pan and sauté in oil for 3-5 minutes. Season with salt, pepper, garlic powder, cumin and paprika to taste.
 

Terra Chip Chummos Chicken

6 Tbsp Extra Virgin Olive Oil
3 Cloves Garlic, minced
12 Tbsp store bought chummos, plain or roasted red pepper
6 boneless, skinless chicken breasts, pounded flat to an even thickness.
1 (7.5 oz) bag Terra Chips, original flavor
 
Preheat oven to 375° F
Place the oil into a small pot. Add the minced garlic. Bring to a simmer over low heat and cook for 3 minutes. Stirring occasionally. Remove from heat; the garlic will continue to cook.
Spread 1 tablespoon of the chummos on each side of each cutlet.
In a large ziplock bag, crush the Terra Chips. Don’t overcrush, you want some texture and to be able to see the different colors of the chips. Coat each side of the chicken with a handful of the crushed chips, pressing them to adhere. Place on the broiler pan. Drizzle 1 tablespoon of the garlic oil over each breast. Bake for 20 minutes.

Yield: 6 Servings

Chicken Soup

1 hole chicken

1 large onion
6-8 carrots,
2 stalks celery
2 parsnips
½ green pepper
3 sprigs dill
3 sprigs parsley
1 teaspoon salt
1 teaspoon black peppercorns
 
Peel and slice veggies into large pieces, place into pot along with chicken, cover with cold water, add salt and pepper.
 
Bring to boil, skim, skim, and skim. Reduce heat simmer 2 hours uncovered
Remove chicken, cut into pieces and transfer back to soup.

Olive Dip

2 cup olives (green with pimentos)
1 cup mayonnaise
4 cloves garlic
1tsp back pepper

Blend
 

Babaganush

Babaganush
1 large eggplant
2 heaping Tbsp Mayonnaise
1 tsp salt
1/4 tsp black pepper 

Wash eggplant well. Pierce all around with fork. Bake at 450 F for 1 hour. Remove from oven and allow to cool. Cut in half and scoop out the insides.
Blend eggplant and all other ingredients in food processor for 1 minute. Refrigerate and serve cold

Hearts of Palm & Spinach Salad

SALAD
2 (10oz) bags fresh spinach
1 (15 oz) can hearts of palm
1 pint cherry tomatoes
2 avocados, diced
10 oz sliced mushrooms
¼ cup pine nuts 

DRESSING
1/3 cup sugar
1 teaspoon salt
½ teaspoon dry mustard
½ teaspoon paprika
¾ canola oil
½ cup white vinegar
½ cup ketchup
2 cloves garlic
 
Blend dressing, toss salad with enough dressing to coat.
 

 

Bok Choy Salad

SALAD
1 head of Bok Choy, cut into pieces
1/3 cup Craisins
1/2 cup Chinese noodles 

DRESSING
1/4 cup olive oil
2 cloves garlic, minced
1 Tbsp peanut better
1 Tbsp soy sauce
1/2 cup vinegar
1/2 cup sugar
1 tsp salt
White pepper
 
Combine bok choy and craisins. Combine dressing ingredients in blender. Toss salad with dressing. Surround salad with noodles

Ceaser Salad Parve

SALAD
1-2 head Romaine lettuce
Garlic croutons
(avocado optional) 

DRESSING
4 cloves garlic
3/4 cup mayo
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp Dijon mustard
salt and pepper to taste
 

Gefilta Fish

Ingredients
14 oz marinara sauce
1 loaf frozen gefilta fish
sliced olives (optional)

Directions
Take frozen loaf of gefilta fish and remove paper. Place in pan and pour sauce over top. Add sliced olives. (Optional)
Bake uncovered at 375 for
1 hour and 15 minutes.
 

 
Looking for older posts? See the sidebar for the Archive.