Previous Next

Challah – Elisheva’s Recipe

Challah – Elisheva’s Recipe

Ingredients

  • 1 Kg Flour
  • 2 Tbs Yeast
  • 0.5 to 1 Cup Sugar
  • 1.5 to 2 Cups Hot Water Not too hot or it will kill the yeast
  • 0.5 Cup Oil
  • 1 Tsp Salt
  • 2-3 Eggs Optional
  • Vegtable Oil

Instructions

  • Mix the flour yeast and sugar
  • Make a hole in the center and add the water and mix
  • Add 1/2 cup oil and mix well
  • Add salt and mix well
  • If using eggs, add 1-2 and mix well
  • Slowly add remaining water and mix until the dough is sticky and comes off the side of the bowl
  • Coat the ball of dough with a light coating of oil, cover and let rise ~1 hour
  • Shape the bread into desired form (loaf, brade, pull apart, etc)
  • Let rise an additional 20-30 minutes
  • Brush with egg wash
  • Bake at 350F for 20 minutes

Permanent link to this article: https://cookbook.atlow.org/2019/11/01/challah-elishevas-recipe/

Persian Upside-Down Cake with Dates and Cardamom

Persian Upside-Down Cake with Dates and Cardamom

Prep Time50 mins
Cook Time40 mins
Course: Dessert
Cuisine: Jewish, Persian, Sephardic
Servings: 8

Ingredients

Date Topping

  • 27 Medjool dates
  • 6 Tbsp Butter Softened
  • ½ cup brown sugar
  • pinch Salt
  • pinch Ground Cardamom

Cake

  • 1 ½ cups all-purpose flour, plus more for pan
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cardamom
  • 1/2 cup butter softened (1 stick)
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 tsp rosewater
  • 1/2 cup buttermilk

Instructions

  • In a medium bowl, cover dates with hot water and soak for at least 20 minutes.
  • Remove skin from dates, halve lengthwise, and remove pits.
  • Preheat oven to 350 degrees F. 
  • Butter and flour the sides of a 9-inch round non-stick cake pan.

For the date topping

  • Cream together butter, brown sugar, salt, and cardamom until well combined
  • Spread butter mixture evenly across the bottom of prepared pan.
  • Arrange date halves over butter mixture in a pattern of concentric circles with their cut sides facing up. 

To make the cake batter

  • Whisk flour, baking powder, salt, and cardamom together in a medium bowl. 
  • In the bowl of an electric mixer, beat butter and sugar together until creamy and pale in color.
  • Add eggs one at a time, incorporating one fully before adding the next.
  • Beat in rosewater to fully incorporate. 
  • With mixer on low speed, add ⅓ of flour mixture, mixing until just incorporated (do not over-beat).
  • Follow with half of buttermilk, then second third of flour, the other half of buttermilk, then the remaining flour, mixing completely between each addition. 
  • Spoon batter over arranged dates, spreading evenly and taking care not to jostle dates.
  • Bake cake in middle rack of oven 30-40 minutes, or until a tester comes out clean.
  • Cool cake in pan on a rack for about five minutes.
  • Run a knife around edges of cake, then invert onto serving plate, replacing any dates that stick to pan.
  • Garnish with edible flowers, ground pistachios, or dried rose petals, and serve warm or at room temperature.

Permanent link to this article: https://cookbook.atlow.org/2019/09/13/persian-upside-down-cake-with-dates-and-cardamom/

Karnatzlach (קארנאצעלע)

Karnatzlach (קארנאצעלע)

Ingredients

  • 1/2 cup Seltzer
  • 1/2 tsp Baking Soda
  • 2 LB Ground Beef
  • 10 Cloves Garlic (Minced)
  • 2 tsp Salt
  • 1 tsp Cumin
  • 1/4 cup Parsley (Chopped)

Instructions

  • Mix the Seltzer and the baking soda
  • Add meat and mix well
  • Add spices and mix well
  • Cover and refrigerate for at least 2 hours
  • Form into cigar shapes 3" x 1"
  • Grill until cooked through ~8 to 10 minutes

Permanent link to this article: https://cookbook.atlow.org/2019/09/01/karnatzlach-%d7%a7%d7%90%d7%a8%d7%a0%d7%90%d7%a6%d7%a2%d7%9c%d7%a2/

Cincinnati Style Chili

Cincinnati Style Chili

Cook Time1 hr
Total Time1 hr

Ingredients

  • 2 lb ground beef
  • 2 to 4 cups beef stock
  • 8 oz tomato sauce
  • 8 oz fire roasted diced tomatoes
  • 1.5 tsp chili powder
  • 2 Tbspn Apple Cider Vinegar
  • 1 Tbspn Worcestershire sauce
  • 1 Tbspn Cocoa (or 1 oz unsweetened dark chocolate grated)
  • 4 cloves minced garlic
  • 1 tsp cinamon
  • 1 tsp cumin
  • 1.5 tsp salt
  • 1/4 tsp allspice
  • 1/4 tsp clove
  • 1 bay leaf
  • 2 onions chopped

Instructions

  • Saute onions until tanslucent
  • Add beef and dry spices and cook until brown
  • Add liquid ingredients and simmer until sauce thickens

Permanent link to this article: https://cookbook.atlow.org/2018/01/12/cincinnati-style-chili/

Beefy Nacho Cassarôle

Beefy Nacho Cassarôle

Ingredients

  • 1 lb ground beef
  • 1 1/2 cups medium salsa
  • 1/2 cup sour cream
  • 10 oz canned corn drained
  • 1 tsp chili powder
  • 2 cups tortilla chips lightly crushed
  • 2 cups shredded Mexican cheese blend

Instructions

  • Preheat oven to 350°.
  • In a large skillet, brown the beef over medium-high heat, breaking it up with a spoon.
  • When beef is cooked through, add salsa, sour cream, corn, and chili powder. Mix thoroughly.
  • In a 2 quart cassarôle dish, layer beef mixture, then tortilla chips, then cheese. Repeat until all ingredients are gone. End with cheese.
  • Bake for 20 minutes. Serve hot.

Notes

Permanent link to this article: https://cookbook.atlow.org/2016/04/03/beefy-nacho-cassarole/

Irish Brown Bread

Irish Brown Bread

This is a combination of the notes Catherine had from her grnadmother and the King Arthur Flower recipe Some time I would like to try it with King Arthur's Irish Wholemeal Flour.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 1 loaf

Ingredients

  • 2 cups Whole Wheat Flour
  • 2 cups White Flour I used bread flour, but AP seems to be commonly used.
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 tablespoons Sugar
  • 2-2.5 cuos Butter Milk Well shaken
  • 2 tablespoons Butter Melted
  • a few sprays Bakers Joy Or other cooking spray

Instructions

  • Preheat oven to 400.
  • Mix the dry ingredients together (flour, salt, baking soda, baking powder, & sugar).
  • Add the butter milk and wet ingredients.
  • Stir together until blended - some lumps will remain.
  • Kneed until it holds together - about 10 times.
  • Form it into a ball and place it onto a lightly greased baking sheet.
  • Cut a deep cross into the top.
  • Bake for 20-25 minutes then turn off the oven and let it remain in the oven another 20-25 minutes.

Permanent link to this article: https://cookbook.atlow.org/2015/09/08/irish-brown-bread/

Chicken Alfredo Pasta Bake

Chicken Alfredo Pasta Bake

Servings: 8

Ingredients

  • 16 oz ziti penne, or rigatoni
  • 2 cups Alfredo sauce
  • 8 oz sour cream
  • 1 rotisserie chicken removed from the bone
  • 15 oz ricotta cheese
  • 1 tsp garlic minced
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp sage
  • 2 eggs lightly beaten
  • 1/4 cup Parmesan cheese grated
  • 1 tbsp parsley chopped
  • Salt and pepper to taste
  • 2 cups mozzarella cheese shredded

Instructions

  • Preheat oven to 350°.
  • Cook pasta according to package directions.
  • Drain and mix pasta with Alfredo sauce, sour cream, and chicken.
  • Combine ricotta, garlic, thyme, oregano, sage, eggs, Parmesan, and parsley.
  • Season with salt and pepper.
  • Add ricotta mixture to pasta. Stir to combine.
  • Top with a thick layer of mozzarella.
  • Bake in a 9″ x 13″ cassarôle dish for 30 minutes.
  • Broil for 2-3 minutes or until cheese starts to brown.

Permanent link to this article: https://cookbook.atlow.org/2015/06/20/chicken-alfredo-pasta-bake/

Tortellini with Mushrooms and White Wine Cream Sauce

Tortellini with Mushrooms and White Wine Cream Sauce

Cook Time20 mins
Course: Entree, Main Course
Servings: 4

Ingredients

  • 8 tbsp butter
  • 12 oz sliced cremini mushrooms more if you like
  • 3/4 cup dry white wine
  • 2 cloves minced garlic
  • Juice of 1/2 a lemon
  • 1 tsp thyme
  • salt and pepper to taste
  • 1 cup cream
  • 2 9 oz packages of fresh tortellini
  • Grated Parmesan to garnish

Instructions

  • Melt butter over med-high heat in a large skillet. Add mushrooms and sauté until they release their juices.
  • Add garlic and wine. Cook until alcohol scent disappears. Add lemon juice, thyme, salt, and pepper.
  • Whisk in cream until thoroughly mixed in.
  • While sauce cooks, prepare tortellini according to package directions. Once tortellini is drained, toss with the sauce. Garnish with Parmesan cheese.

Permanent link to this article: https://cookbook.atlow.org/2015/06/20/tortellini-with-mushrooms-and-white-wine-cream-sauce/

Chocolate Chip Cookies

 

Summary: Simply the best chocolate chip cookies you will ever eat. You can’t taste the cream cheese at all. They’re simply dense and rich and nicely chewy.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup cream cheese (do not use whipped or fat-free)
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups semi-sweet chocolate chunks
  • 1/4 cup mini chocolate chips

Instructions

  1. Cream together the butter, cream cheese, sugars, egg, and vanilla on medium-high speed.
  2. Stop and scrape down the bowl, then add flour, cornstarch, baking soda, and salt. Mix until just combined.
  3. Add chocolate chunks and chips. Beat until incorporated.
  4. Form into 2″ balls and flatten slightly into disks. Put disks on a plate and chill in the refrigerator for at least 2 hours and up to 5 days. THIS IS AN ESSENTIAL STEP! DO NOT SKIP IT!
  5. Preheat oven to 350°. Place disks on cookie sheets lined with parchment paper. You can place them fairly close together as they don’t spread very much if they’re properly chilled.
  6. Bake 8-9 minutes until edges have set and tops are beginning to set. Even if they look undercooked and glossy in the center, do not bake longer than 10 minutes. They will firm up as they cool.
  7. Allow cookies to cool at least 5 minutes before removing from the cookie sheets. Then remove to a cooling rack to finish cooling. Makes roughly 2 dozen.

5 :  ★★★★★ 1 review(s)

Microformatting by hRecipe.

Permanent link to this article: https://cookbook.atlow.org/2015/04/19/chocolate-chip-cookies/

Rice Cooker Rice Pilaf

 

Summary: Garlic rice pilaf you can make in a rice cooker!

Ingredients

  • 1 cup long-grain rice
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 2 tbsp butter
  • salt & pepper to taste

Instructions

  1. Place butter, garlic, and rice in your rice cooker and switch to “cook.”
  2. When butter is melted, stir the rice occasionally until butter is fully absorbed and rice turns golden-brown.
  3. Add liquids and cover.
  4. When rice cooker switches off, check that all liquids have been absorbed (our rice cooker requires 2 cycles to fully cook this recipe)
  5. Once all liquid is absorbed, fluff the rice and add the salt and pepper.

Preparation time: 5 minute(s)

Cooking time:

5 :  ★★★★★ 1 review(s)

Microformatting by hRecipe.

Permanent link to this article: https://cookbook.atlow.org/2015/03/18/rice-cooker-rice-pilaf/