S: Danielle's Recipes
FC: Danielle's Recipes ____________ Compiled By Your Friends With Love
1: This Cookbook is inspired by your friends. with lots of love! Happy Cooking!
2: Chava Blivaiss | Pumpkin Bisque Soup | INGREDIENTS: 1 16 oz can pumpkin 1 T. Canola oil 1 granny smith apple (peeled, cored, seeded and coarsely chopped) 1 leek (white part only finely chopped) 1 yam or sweet potato (peeled, halved lengthwise and cut in inch slices) 4 c. chicken/ vegetable broth Optional: thyme salt pepper chives | Either use an immersion blender (easiest) or transfer soup to blender or food processor and puree the soup until it is one thick smooth orange pot of heaven. | In large saucepan heat oil and sauté leek and apple until the leek is soft (about 4 minutes). Add broth, yam, pumpkin and thyme and bring soup to a boil over high heat then simmer until the yam and apple are soft when pierced by a utensil (approx 20-25 minutes).
3: Meatball Minestrone Soup | 1 (10-ounce package) frozen, chopped spinach, thawed 1/2 c. dry Italian-style bread crumbs or flavored dry bread crumbs 1 1/2 lbs. lean ground beef 1 large egg 1 tsp. salt 1/4 tsp. freshly ground black pepper 4 T. olive oil 1 large onion, coarsely chopped 8 c. or 64 ounces beef broth (can use 4 beef bouillon cubes in 8 c. water) 1 (28-ounce) can diced tomatoes with its liquid 1 (1-pound) can red kidney beans with its liquid 1 tsp. dried oregano 1 tsp. dried basil 2 carrots, peeled and sliced into rounds 2 stalks celery, sliced 1 garlic clove, chopped 1 c. elbow or rotini pasta, uncooked | Preheat the oven to 350 degrees. Squeeze the water out of the spinach. Place it in a large bowl and add the ground beef, egg, salt, bread crumbs, and pepper. Knead and mix together. Shape into 1-inch meatballs. Pour the olive oil directly onto a cookie sheet; do not line with tin foil, you will want to be able to scrape the surface later. Place the meatballs on an oiled cookie sheet and bake for 20 minutes. Remove the meatballs from the sheet; set aside. Using a metal spatula or spoon, scrape the drippings over the medium-high heat for 6-8 minutes or until the onion gets soft, stirring occasionally. Stir in the broth, tomatoes with their liquid, kidney beans with their liquid, oregano, and basil. Cover. Reduce the heat. You want it to simmer but not reach a full boil. Add the carrots and celery. Cover and simmer another 10 minutes. Stir in the pasta. Re-cover and simmer 10 minutes. Stir once or twice to make sure the pasta is not sticking to the bottom of the pot. Place the meatballs into the soup and heat through. If you are making this soup in advance, some of the liquid may get soaked up into the meatballs and pasta. If this happens, just add another cup or two of beef broth when reheating. | Serves 8-10 | -Jenna Baldachin
4: "The Most Delicious Soup Recipe" | Dandelion, Over the last 21 yrs we have indulged in the delectable goodness of each others parent’s Shabbat cooking. The time has come for you to step and take the ladle into your own hands. I can't wait to sit at your table. I love you so much, Shmagegi | 50g lentils soaked over night or presoaked. Chop 1 clove of garlic, chop 250g of carrots, dice 1 potato. Cooking Instructions: 1 tablespoon oil Sweat 1 onion, 1 clove of chopped garlic, and 250 g of chopped carrots in pot (don’t let vegetables get color), then add 750 ml vegetable stock. Add 1 potato diced, half red chili, 1 table spoon fresh ginger pulp, 2 tablespoon madras or other curry powder and the soaked lentils. Blend with hand blender. | Serves about 2-3 people | 50g lentils 1 tbs. oil 1 onion 1 garlic clove 250 carrots | 750 ml vegetable stock 1 potato 1/2 red chili pepper 1 T. fresh ginger pulp 2 T. madras (or other curry powder) | -Gili Schwerd
5: Leora Kanner | PUNCH | 1/2 southern comfort 3 quarts 7-up (add last) 6 oz fresh lemon juice 1 6oz can frozen lemon sorbet 1 6oz can frozen orange juice | Punch
6: Yummy Parve Caesar Salad | 1/4 c. olive oil 3-4 garlic cloves 3 T. mayo 1/2 T. dry mustard salt/pepper (shakes) 2 T. lemon juice 6-7 drops wocesure sauce 1 T. sugar 1 T. chopped parsley 1 T. chopped Scallions Croutons Lettuce | -Leora Kanner
7: Grilled Chicken Salad | Purple Cabbage Salad | Salad: 16 oz. shredded purple cabbage 1/3 c. pine nuts 1/3 c. chopped scallions 8 oz shredded carrots 1 can mandarin oranges 1-2 handfuls dried cranberries Dressing: 4 T. brown sugar 4 T. wine vinegar 1 T. mandarin orange juice 1/3 c. vegetable oil 1 tsp. soup mix or garlic powder | Salad - 1 bag coleslaw mix 2 can mandarin oranges 1/3 c. craisins 1/2 c. thin chow mein noodles 1 lb. chicken cutlets Dressing - 4 T. brown sugar 4 T. red wine vinegar 1/4 c. olive oil Marinate chicken in: 1/2 c. bbq sauce, 1/4 c. lime juice, 2 T. soy sauce. Grill chicken, slice/cube, add to salad | -Jessica Gross
8: Cauliflower | Take each piece off the head of cauliflower and wash well. Spice the cauliflower with turmeric, garlic powder, onion powder, salt, paprika, and sugar. Mix well with about 4 T. of olive oil until lightly covered. Spray oil into a pan and dump the cauliflower into a pan. Bake 45 minutes. | -Sarah Sullivan
9: Shabbat Broccoli | Ingredients: 4 tsp. sesame oil 3 T. vinegar 4 T. soy sauce 4 T. garlic 2 tsp. kosher salt Steam broccoli. Pour on dressing - allow to marinate before serving | -Leora Kanner
10: 6-8 potatoes (and/or sweet potatoes) 1 pkg of onion soup mix (or 5-6 T.) 1/3 c. of olive oil | Dani's Favorite Potatoes | Preheat oven to 450 degrees. Pour onion soup mix and olive oil over potatoes and mix until evenly coated. Bake 40 minutes covered at 450 degrees. Bake for another 20 minutes at 450 degrees uncovered. | Jamie Herskovits
11: Cranberry Crunch | INGREDIENTS 1 1/2 c. uncooked rolled oats 1/2 c. all-purpose flour 3/4 c. brown sugar 1/3 c. butter or margarine 1-16 ounce can Jellied or Whole Berry Cranberry Sauce | Preheat oven to 350 degrees. In a bowl, mix together oats, flour and brown sugar. Cut in butter until crumbly. Use half of the mixture in a greased 8" square baking dish. Spread with cranberry sauce. Top with remaining crumb mixture. Serve warm. | Shira Aron
12: Dressing: 4 T. brown sugar 4 T. sesame oil 1/4 c. soy sauce 1/4 tsp. garlic powder 1/4 tsp. salt Dash pepper | Sesame Noodles | Pasta: 16 oz. linguini or thin spaghetti 1 red pepper, diced 1 green pepper, diced 1 bunch scallions, diced 1/2 c. toasted sesame seeds | Make pasta. Add dressing. Mix in peppers, scallions and sesame seeds. | -Emily Freeman
13: Noga’s Amazingly Special Baked Ziti | ______________________________ 1 Box of Rigatoni pasta 1 jar of tomato sauce (Newman’s Own Tomato Basil is my favorite!) Bag of mozzarella cheese Container of 1% whipped cottage cheese Container of part-skim ricotta cheese Block of cabot 50% reduced-fat cheddar Cracked red pepper, to taste Garlic powder, to taste (fresh garlic tastes much better, but is a bit more time consuming!) Dry basil, to taste ___________________________________________ | Pre-heat the oven to 350. Cook the pasta to the point of Al Dente. Remember that it will be further baked when it goes in the oven, so you don’t want to overcook the rigatoni! While the pasta is cooking, put together the tomato sauce, ricotta cheese, bag of mozzarella cheese, and cottage cheese, mixing them together. Take the block of cheese and slice into thin pieces with a cheese slicer, and then shred the cheese. If you have a cheese grater, that works even better and is more efficient. Take the spices and flavor the sauce to your desired amount and taste. Pour the sauce mixture into the baking dish, and once the pasta is ready, pour that in over the sauce mixture. Be sure to the two well! Take the cheese you grated and pour it along the top of the pasta, and if necessary, use the other of the mozzarella cheese. Cook for 45 minutes or until top is crunchy.
14: INGREDIENTS: 1 cut up frying chicken 1 can jellied cranberry sauce 1 jar French dressing (dark) 1 pkg. Onion Soup Mix | Lay chicken pieces on bottom of pan. Mix the cranberry sauce and French dressing. Pour over the chicken. Sprinkle onion soup mix on top. Cover tightly. Bake at 350 degrees for 2 hours, or until meat is tender. | Shira Aron | Cranberry Sauce Chicken
15: -Mom | Romanian Kebab (Mititei) | Preheat the oven to broil. Mix all ingredients. Form 3 inch long sausages from the mixture. Place in an ovenproof pan. Broil 8-9 minutes on each side. Serve with grilled vegetables, rice. They taste great on the grill as well. | Ingredients: 1 lbs lean chopped beef or turkey 1 tsp. garlic 1 tsp. cumin 1 tsp. coriander 1 tsp. baking soda 1 tsp. caraway seeds Salt and pepper to taste 1 T. olive oil | Romanian Kebab
16: 3 deboned chicken breasts cut in 1 inch cubes 1 large onion, chopped 1 red pepper, chopped 2 tomatoes chopped 2-3 sprigs of dill 1 tsp. garlic I tsp. thyme 2-3 tsp. paprika (mild not hot) I T. of ketchup 1 T. red wine 1 c. water | Chicken Paprika | In a pan, heat 1 T. of olive oil, add onions. Cook them until light brown (7 minutes). Add peppers and tomatoes. Add all seasonings, mix well and cook for 5 minutes. Add the chicken, mix well. Season with salt and black pepper to taste. Pour the water and cook for 25 minutes or until the chicken is soft. Add ketchup and wine and cook another 5 minutes. Serve with rice or potatoes. -Mom
17: Eric and Tali’s Famous Chulent Recipe | Put in all the ingredients, except for meat and water, into the crock pot. Mix it up. Place meat into the crockpot. Pour water, to cover. Cook on low for 20 hours. A few hours before eating, trim off grease from the top of the chulent mixture. Remove the bones from the chulent, but ensure that the marrow from the bones stays in the chulent. After it’s ready, put crockpot onto warm. Serve! You can change the amounts and measurements depending on how big your pot is and for how many people the chulent is being served. It will definitely take a few tries before it gets to exactly how you like, and you can always replace one of the spices with something you like better. | INGREDIENTS: Salt, to taste Pepper, to taste Old bay seasoning, to taste Chili powder (optional) Meat ( pound per person) 3-4 marrow bones (optional) 5 yukon golden potatoes Bag of barley (uncooked) 1 medium-large onion, chopped 1 whole bulb of garlic, chopped Water to cover, but not floating! (should be able to see the meat) Optional, to taste: bbq sauce, beans, sriracha, tobasco sauce, beer, etc. | Noga Benmor-Piltch
18: Veggie Chili | 2 Peppers: 1 Red /1 Orange 2 med. sized Zucchini Squash - 1 Green/1 Yellow 2 carrots1 large sweet potatoes - peeled and cubed 1 small pkg mushroom 3/4 c. frozen endamame 1 can chickpeas 1 15oz can fire roasted tomatoes by Heinz 1 pkg Morningstar ground beef crumbles - either plain or Mexican flavored | Toppings: Shredded mozzarella/ cheddar Sour cream Guacamole Shredded lettuce 1 pkg Blue corn Taco Shells | Heat pot with a 1 TBS of canola oil and saute carrots, followed by peppers and squash leaving mushrooms for last. Be careful not to overcook. In a separate pan saute soy crumbles until brown and add to pot. Add can of tomatoes and continue with cubed sweet potatoes making sure there's enough liquid in which to cook potatoes. Add edamame and chickpeas. Raise burner heat to med until chili mixture begins to boil then quickly turn down to low and simmer for 1hr or until potatoes are soft. Fill taco shell followed by layer of shredded lettuce, cheese, guacamole/sour cream. | -Molly Gomolin
19: Nanny Pink’s Mandel Bread | 4 c. flour 1 c. sugar 2 tsp. baking powder 1/4 tsp. salt 1 c. oil 3 eggs beaten 1/4 c. water Strawberry jam Chopped walnuts | Sift together dry ingredients. Make a well in the center of mixture and add oil, eggs and water. Blend and divide dough into two pieces. The dough is hard to handle and you may have to add a few teaspoons of water to it. Roll out into a strip. Spread with the jam, put nuts on top of jam and bring the sides together (it should look like a log) Slice the top where you would want the pieces (do not go all the way down). Bake at 375 for about 40-60 minutes. -Sarah Leff | This recipe is Ben's great grandmother' Rose Pink's recipes. She did not write English until her daughter Isabella Pink went to college. The recipes had to be translated from an accented English ( she wrote how it sounded)It is very different than the traditional mandel bread. I put a mixture of cinnamon and sugar on top of the filling before I roll it.
20: Banana Chocolate Chip Bars | INGREDIENTS: 2/3 c. margarine 2/3 c. sugar 2/3 c. brown sugar 1 tsp. vanilla 1 egg 1 c. mashed bananas (2 older bananas) 2 c. flour 2 tsp. of baking powder 6 oz. chocolate chips (1/2 bag) | How to create the delicious dessert: Check to make sure that there are no dish towels in the broiler. Then, turn the oven to 350. Mix margarine, sugar, and brown sugar until light and fluffy (or until you decide you’re done mixing). Add vanilla, egg, and bananas. Make sure to mash those bananas. Then combine the lovely dry ingredients. Try not to make too much of a mess... Stir in chocolate chips (try to obtain the Trader Joe’s choc chips- they are really yummy). Grease the pan, and cook for 20-25 minutes @ 350 (or for as long as you’d like). Make sure to have a taste from the bowl. Then, have a competition between you and Ben to see who can finish them first. But most important, make sure to wash your dishes after you are done. -Aviva Buechler
21: Banana Chocolate Chip Cake | Pre-heat oven 350. Grease loaf or 8x8 square pan or muffin tins. Cream together: 1 c. sugar 1 stick margarine 1 T. water 1 T. lemon juice (For dairy, substitute water & lemon juice with 4 T. sour cream ) Add in: 2 eggs, lightly beaten 1 tsp. Vanilla Combine in separate bowl: 1 3/4 c. flour 2 tsp. baking powder 1/4 tsp. baking soda Dash of salt In another bowl, mash: 2 bananas Alternately add in flour mixture and bananas into the marg/sugar mixture. Optional, mix in: 1 c. chocolate chips, 1 c. walnuts. Pour into pan. Bake until toothpick comes out clean. | Optional, mix in: 1 c. chocolate chips, 1 c. walnutsOptional, mix in: 1 c. chocolate chips, 1 c. walnuts | My dearest Dani, Better to give you a recipe you can cook yourself, with your own tools and ingredients that only you touch, in your own kitchen that you control than to have me make you something myself. Your oven will thank me later. All my love, Ellie
22: Banana Crumb Muffins | 1 1/2 c. all-purpose flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 3 bananas, mashed 3/4 c. white sugar 1 egg, lightly beaten 1/3 c. butter, melted 1/3 c. packed brown sugar 2 T. All-purpose flour 1/8 tsp. ground cinnamon 1 T. butter | Preheat oven to 375. Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 c. flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 T. flour and cinnamon. Cut in 1 T. butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center of a muffin comes out clean. | -Rebecca Srulowitz
23: INGREDIENTS: 1/4 c. canola oil 1/2 c. sugar 1 c. whole wheat flour 1/4 tsp. salt 1 tsp. baking powder 1 egg 3 T. milk (or soy milk for parve) 1 c. of blueberries ________________________ | Blueberry Muffins (Dairy or Parve) | Pre-heat oven to 450 degrees. Mix all ingredients together, stirring in blueberries last. Pour into muffin tin. Bake 5 minutes at 450, then lower to 375 for 25 minutes. -Jamie Herskovits/Chava Blivaiss
24: Blueberry Crisp | Filling: 5 c. fresh blueberries or 20 oz. pkg unsweetened frozen berries – thawed (2 pints fresh works) 1 c. sugar or 2/3 c. agave nectar (nectar dissolves better) 1/2 c. flour | Topping: 3/4 c. firmly packed dark brown sugar 3/4 c. All purpose flour 1/2 tsp. cinnamon 1/3 c. chilled margarine, cut into pieces | Preheat oven to 400 degrees. Mix filling ingredients together and put in pan. To prepare topping – mix together all dry ingredients. Then cut in butter/margarine until coarse crumbs form. Sprinkle berries evenly with topping. Bake until topping is lightly browned and filling is bubbly – about 35 minutes. | -- Suzanne Guttman
25: Chocolate Chip Cookies | . . . . . 1/2 c. Butter or margarine 1/2 c. Crisco 3/4 c. Brown sugar 3/4 c. White sugar 2 Eggs 1 tsp. Vanilla 1 T. Hot water 2 1/2 c. Flour 1 tsp. Baking soda 1 tsp. Salt 24 oz. Chocolate chips . . . . . | -- Allison Bernstein | Mix all of the ingredients together. Place on a cookie sheet and bake at 350 degrees for 8 to 10 minutes.
26: Mix all cake ingredients into one bowl. Pour into greased pan. Cook for 45 minutes at 350 degrees until golden brown. Pour the glaze on the cake after the cake has completely cooled. | Cake: 2 c. flour 1 1/2 c. sugar 2 tsp. baking powder 1 package of vanilla pudding 4 eggs 2/3 c. of oil 3/4 c. orange juice 1/4 c. amaretto 1/4 c. vodka Glaze: 1 T. water 1 tsp. amaretto 1 c. confectionery sugar 1 T. orange juice | Harvey Wallbanger Cake | -Brooke Herstic
27: Fudgy Brownie Cups (Parve) | 1/2 package frozen puff pastry sheets (1 sheet) 4 squares unsweetened baking chocolate 4 T. margarine 3/4 c. sugar 2 eggs 1 tsp. vanilla 2 T. all purpose flour confectioners sugar | Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees. Microwave chocolate and margarine on high for 1 minute or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Unfold pastry on lightly floured surface. Roll into 15x12 inch rectangle. Cut into 20, 3 inch squares. Press squares into bottoms of 3 inch muffin pan cups. Place about 1 tablespoon chocolate mixture into the center of each. Bake for 18 minutes until the pastry is golden. Remove and cool on wire rack. Sprinkle with confectioner’s sugar. -Alex Ingber