Recipes

These recipes have been submitted by our congregants.  Please send your recipe to info@templehatikvahnj.org to have it appear on this page.

APPLE-RAISIN CHALLAH CASSEROLE

HAMANTASHEN COOKIE DOUGH

RICH DAIRY NOODLE KUGEL

INDONESIAN FEAST ala DIAMENT

APPLE-RAISIN CHALLAH CASSEROLE (serves 12)
by Brenda Kohn

1 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
3 apples - peeled, cored and chopped
(use firm cooking applies – otherwise they release too
much water and make the end result too wet)
1/2 cup raisins
1 pound of stale challah, cut into 1 inch cubes
6 eggs, lightly beaten
1 1/2 cups milk
1 tablespoon vanilla extract
2 teaspoons ground cinnamon

Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread cubes in an even layer over apples.

In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every cube is fully soaked. Cover with aluminum foil, and refrigerate overnight.

Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

HAMANTASHEN COOKIE DOUGH
by Roslyn Werner

4 eggs
1 7/8 c. sugar
Add 1 cup safflower oil
Juice of one orange approx 1/2 c
1 tsp orange peel
Tsp. vanilla and beat

Mix 5 c. flour
4 tsp baking powder
¾ tsp salt
¼ tsp baking soda
 Mix together and blend with a wooden spoon or hands

Use extra cup or more to make into a ball
Cover and refrigerate at least 3 hours – dough freezes well
( or can wrap in wax paper and plastic bag and store in frig)

Best to use parchment paper or else grease cookie sheet

Bake 350 for 12-14 minutes  until edges slightly browned, usually makes 100 hamantashen/batch

Work dough between two pieces of waxed paper,( may need to put a little flour on dough or on wax paper) and you can use empty solo can, as your circle to cut the hamantashen – bring up edges to for m triangle – pinch dough

To keep Parve – use the Solo filling and the Shoprite brand of chocolate chips only about a ½ to teaspoon in the center of circle – [heat chocolate in microwave in glass bowl for 1min 30 sec. until melted – stir]

RICH DAIRY NOODLE KUGEL
by Lynn Anne Cutler

8 eggs
1 pound egg noodles
½ cup butter
2 cups sugar
2 cups sour cream
2 cups small curd cottage cheese
½ cup raisins
 
TOPPING:
9 cinnamon graham crackers, crushed
3 tablespoons butter or margarine, melted

Cook noodles according to package directions; drain. Toss with butter; set aside. In a large mixing bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in the noodles.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top.  Bake, uncovered, at 350 degrees F for 50-55 minutes or until a thermometer reads 160 degrees F. Let stand for 10 minutes before cutting. Serve warm or cold.

INDONESIAN FEAST ala DIAMENT
by Chef Max Diament

This delectable meal has it all: exotic tastes, a nice mixture of consistencies and flavors and is light and heart healthy to boot. It takes less time to prepare than you’d think as well- although it’s recommended to draft a sous chef to assist! 

The amount here could serve 10 for a wonderful Shabbat or Yomtov feast-or a special occasion.  B’teyavon- bon appétit!

-Chef Max

This one-dish (easy cleanup!) meal combines the following:
Chicken Satay with Peanut Sauce
Gaddo Gaddo Salad with Asian dressing
Indonesian Rice

Gaddo Gaddo Side Salad
12 oz green beans
½ large onion, sliced
12 oz.chopped mushrooms
1 pound chopped white cabbage
1 pound firm tofu, cut into 1” cubes
2 carrots, sliced lengthwise into 1” strips
1 red pepper, sliced into 1” strips
8 oz. bean sprouts
1 egg per guest, hard boiled
Bowl of ice water

Blanch green beans, mushrooms, carrots in 2 cups of boiling water about 3-4 minutes. Drain. Immediately “shock” the blanched veggies by immersing them in ice water, bringing out their color and freezing the cooking process, preserving their crunchiness.
After shocking, drain water and add the remaining vegetables.

Dressing: ¼ cup of water
               ½ cup of white vinegar
   2 tbsp. sugar
               1 tsp. salt
Mix dressing into a pot and boil.  Pour hot dressing over the salad. Allow to cool.

Chicken Satay
2 pounds chicken breast (Kosher of course!), chopped into 2” strips
Wooden skewers, soaked in lukewarm water (prevents burning during cooking)
¼ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
2 tsp. soy sauce
¼ cup lemon juice
(optional: Chinese chili or hot sauce)

Shallot/ginger/garlic mixture
4 cloves of chopped garlic
1 chopped shallot
2 tbsp. chopped ginger

Condiment Mixture: combine small amounts of salt, pepper, garlic poser, cumin, ginger powder, tumeric, chili pepper, raw sugar

Put chicken in a bowl. Add lemon juice, half of the shallot/ginger/garlic mixture and other spices and mix.  Use the other half of the shallot/ginger/garlic mixture in the peanut sauce.  Allow to marinate for about 20 minutes. In the meantime, prepare the peanut sauce.

Peanut Sauce
12 oz. smooth peanut butter
¼ - ½ cup water
Shallot/ginger/garlic mixture

Boil water. Add peanut butter and ½ of shallot/ginger/garlic mixture (the rest is for the chicken marinade). Season to taste with condiment mixture.  Heat and add water until the sauce reaches a nice consistency (like thin mustard).

Skewer chicken and cook in a greased ( with vegetable oil) shallow oven pan at 350 degrees for about 15 minutes.  Turn, increase temperature to 400 degrees and cook for another 10 minutes until browned and cooked through. Make sure that enough oil is used to prevent the chicken from drying out. Prepare rice while chicken is cooking.

Rice: prepare 2 cups of white rice: boil 3.5 cups of water in a pot. When boiling, add rice, dash of Tabasco sauce (if desired), salt, pepper and soy sauce to taste. Cover on low flame. Will fluff up in about 10 minutes. It may be necessary to add more water. Do not overcook.

Hopefully, the rice, chicken and sauce should come out at about the same time. Prepare plates as follows:

¼ cup rice as a bed for 2 skewers of chicken
Gaddo Gaddo salad on the side
1 sliced hardboiled egg on the salad
Peanut sauce on both the chicken and the salad

Ta’im M’od - Simply delicious!