Friday, December 28, 2012

Strawberry Cake

Serving: 12

1. 2 1/2 cups flour 
2. 2 1/4 cups sugar
3. 2 sticks margarine
4. 1 tablespoon of strawberry extract
5. 4 eggs
6. Few drops of red food coloring 
7. 1 cup of diced strawberries 

1. Preheat oven to 350 degrees 
2. Set aside the bowl of flour 
3. In a separate bowl, mix together the sugar & margarine
4. Add in the strawberry extract 
5. One by one, add in the eggs until all ingredients are combined
6. Slowly pour the flour into the bowl with the sugar & margarine 
7. Add in the red food coloring by drops until it becomes the desired shade of pink 
8. Add in the sliced strawberries & mix them into the cake 
9. Bake for about an hour & a half 
10. Let cool for about 45 minutes before applying frosting (or serving!) 

Tuesday, December 25, 2012

Veal Stew

Serving: 6-8
1. 1 lbs of veal shoulder cut into 1-2" cubes
2. 2 cups of chopped onions
3. 1/2 cup of olive oil
4. 4 stalks of celery
5. 1 lb package of baby carrots
6. 1 cup of ketchup
7. 1 lb package of sliced mushrooms

1. Place veal in a bowl.  Pour olive oil over veal. Mix. 
2. Pour veal in a Tupperware to let marinate overnight.
3. Dice celery.  Place celery, onions, mushrooms, and baby carrots into a frying pan.
4. On medium-high, pour 1/3 cup of olive oil over vegetable mixture.  Stir for 10 minutes, or until onions brown.  Once they've become brown, place veal in the pan for 3 minutes in order that the meat becomes slightly cooked.  If needed add the excess olive oil that was set aside.
5. Place mixture in a cooking pot on low heat.  Pour water to reach top of mixture, but not to cover.
6. Add ketchup.  Mix.
7. Let sit for 25 minutes.  Stir occasionally.    

Friday, December 21, 2012

Peppermint Dip

Serving: 7

1. 8 oz. of heavy whipping cream 
2. 25 pieces of finely crushed hard peppermint candies
3. 2 drops of peppermint oil 

1. Using an electric mixer, whip the whipping cream until thick 
2. Add in the peppermint candies & oil 
3. Serve chilled! 

Tuesday, December 18, 2012

Deli Hash-browns

Serving: 3-4
1. 7 slices of pastrami
2. 7 slices of salami
3. 7 slices of turkey
4. 2 potatoes
5. 3 tablespoons of olive oil
6. 1/4 teaspoon of salt
7. 1/4 teaspoon of onion powder

1. Peel skin off of potatoes.
2. Grate potatoes with a handheld grater in order to make this string slices.
3. Dice turkey, salami, and pastrami into small square pieces.
4. Before placing in a frying pan, make sure to drain out excess juice once you grate the potatoes.
5.  Lightly coat pan cooking spray.  Place potatoes in the pan, and turn stove on medium heat.
6.  Add deli meat to the mixture, in addition to 2 tablespoons of olive oil.  Continuously mix for 4 minutes in order that the food on the bottom doesn't burn.
7. Add in olive powder, and salt.  Mix for 5-6 minutes.
8.  At this point the olive oil may have diluted into the food.  Add another teaspoon of olive oil.  Mix.
9.  Take off the pan when potatoes and deli become crisp.  

Tuesday, December 11, 2012

Broccoli and Cauliflower Pancakes

Serving 4
1. 1 head of broccoli
2. 1 head of cauliflower
3. 2 tablespoons of olive oil
4. 4 tablespoons of regular breadcrumbs
5. 2 eggs
6. 2 pinches of salt
7. 1 chopped onion

1. Pre heat oven to 350 degrees
2. Separately cut broccoli and cauliflower stems.
3. Steam vegetables in separate pots and drain. Set aside.
(Broccoli finished faster than cauliflower to steam.  About 3 minutes for broccoli and 6 minutes for cauliflower)
4. In one bowl pour broccoli, and the other pour the cauliflower. 
5. To each bowl add 1 egg, 1 tablespoon of olive oil, 2 tablespoons of breadcrumbs, 1 pinch of salt, and half of the chopped onion.
6. In a blender, separately mix until fully blended, but not watered down.
7. Take a baking sheet, and spray with cooking spray.  Take 1 large scoop of broccoli mixture and place on the sheet.  Continue this process until finished.  Repeat this process with cauliflower mixture.  
8. Place in the oven for 25 minutes.
9. Take pancakes out of the oven. Flip over. Place back in oven for an additional 25 minutes or until golden brown.  If not golden brown after 25 minutes check after 5 minutes.  Continue checking after 5 minutes until they begin to brown.

Friday, December 7, 2012

Moti's Bagalim

Serving: 12

1. 6 cups flour
2. 1 package of yeast 
3. Teaspoon of sugar 
4. Teaspoon of salt
5. 2 tablespoon of olive oil
6. 1/2 cup of dark molases disolved in a cup of water 
7. 1 pound of toasted sesame
1 1/2 cups of lukewarm water

1. Preheat oven to 450 degrease
2. Dissolve package of yeast in a teaspoon of sugar and a quarter cup of lukewarm water
3. Wait about 10 minutes until yeast begins to bubble
4. Mix flour, salt, and olive oil 
5. Add yeast mix to the previous mixture
6. Slowly add a cup of water to the mixture and kneed until the mixture becomes soft and smooth dough. Add the rest of the water as needed
7. Place the dough in a bowl and lightly cover with a dust of flour 
8. Let dough rise for an hour until the dough rises to about double its size 
9. After the dough has rised, take the dough and place on a clean surface 
10. Divide the dough into twelve equal balls
11. Roll out each ball into a rope-like shape & connect each end (make sure the end is secure!)
12. In a seperate bowl, dip the dough in the molases mix and move it to the sesame pan and pad each bagel with sesame until each side is covered with sesame 
13. Place on a separate pan to bake for 10 minutes
14. Change oven temperature to 425 for another 10 minutes (giving the bagel a nice crust) 
15. Let cool and enjoy hot! (can toast later also!)