Panko Crusted Haddock

INGREDIENTS:

• 4 Pieces of Haddock (fresh or frozen)
• 2 Cups of Panko Bread Crumbs
• 1 T. Salt
• 1/2 T. Black Pepper
• Garlic Powder
• 2 T. Unsalted Butter
• Baking Sheet

Directions:

1. Preheat the oven to 375 degrees
2. Melt butter (enough to paint the tops and bottoms of the fish).
3. Combine panko bread crumbs, salt, pepper and garlic powder. Mix well.
4. Cook at 350 – 375 degrees for 10-15 minutes, depending on the thickness of the fish.

Oatmeal Raisin Cookies

INGREDIENTS:

• 1/2 lb. butter (unsalted)
• 2 cup (light) brown sugar
• 1 egg
• 1/4 cup milk
• 1/2 teaspoon salt
• 2 teaspoon baking soda
• 1 2/3 cup flour
• 2 cups oats
• 1/3 bag of raisins

Directions:

1. Beat butter and brown sugar in mixing bowl on high speed until ighter in color, about 3-5 minutes.
2. Mix egg and milk into butter/sugar on low speed until incorporated
3. Add all other ingredients one at a time and slowly mix in each. Add oats and raisins at the same time.
4. Scoop 6×4 on cookie sheet, and bake at 350 degrees for 10-12 minutes. Enjoy!

Friday Mohnin Kugel

INGREDIENTS:

• 1 lb egg noodles
• 6 eggs
• 8oz Sour Cream
• 8oz Cream Cheese
• 8oz Cottage Cheese
• 1/2 cup of sugar
• 1 foil 1/2 pan
• Apricot preserves
• Corn Flakes
• Dash of Vanilla
• Dash of salt
• Vegetable Oil

Directions:

1. Boil water and cook off egg noodles. Cool egg noodles after cooking
2. In a mixing bowl, beat cream cheese well
3. In a separate bowl beat 6 eggs
4. Add and mix sour cream and cottage cheese to cream cheese
5. Add eggs to mixture and mix well
6. Add sugar, salt and vanilla to mixture and mix well
7. Add noodles to mixture and mix well
8. Add 3 table spoons of vegetable oil to 1/2 pan
9. Place foil in oven at 350 degrees for 5 min
10. Remove foil from oven and add mixture
11. Dab apricot preserves over the top randomly
12. Crush handfuls of Corn Flakes and cover the top
13. Bake for 25-30 minutes at 350 degrees

Shabbat Brisket

INGREDIENTS:

• 1 First Cut Brisket
• 1 Small Bag Baby Carrots
• 1 Large Onion (Yellow)
• Kosher Salt/Black Pepper
• 1 Foil 1/2 Plan

Sauce Ingredients:

• 1 Large Bottle of Ketchup
• 2-4 Tablespoons Worcestershire Sauce
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
• 2-4 Tablespoons Dijon Mustard
• 2-4 Tablespoons Grape Jelly
• 2 Tablespoons Brown Sugar

Directions:

1. Place Brisket (Fat side up) in foil 1/2 Pan
2. Generously Salt and Pepper the top of the Brisket
3. Chop onion into Large Pieces, break apart and cover Brisket
4. Place Carrots all over pan and top of Brisket
5. Mix all Sauce Ingredients together then pour over Brisket. Cover the entire Brisket in Sauce
6. Add a little water around the edges of the Brisket…about 1 cup
7. Bake Covered with Foil @ 350 degrees for 1.5 hours
8. Let Chill in Refrigerator till cold. Slice against the grain. Place back in sauce and Re-bake for 25-45 minutes.
9. Now Serve and Enjoy!!!

Brownie Pie

INGREDIENTS:

• 8 ounces of Baking Chocolate
• 1 cup of Butter
• 3 cups of Sugar
• 5 Eggs
• 1 tablespoon of Vanilla
• 1 teaspoon of Salt
• 1 ½ cup of Flour
• ½ teaspoon of Baking Soda
• 1 Frozen Pie Crust
• 7-10 Marshmallows

Baking Instructions:

1. Pre-heat oven to 350 degrees
2. Melt chocolate and butter in saucepan over low heat
3. With mixer, beat eggs, sugar and vanilla at high speed for 10 minutes
4. Blend in chocolate mixture (let cool slightly before mixing)
5. Add flour and salt and mix in until flour disappears
6. Pour and evenly spread batter into frozen pie crust (there may be extra batter…don’t fill pie crust over the top of the rim!)
7. Place marshmallows around the top
8. Bake for 30-45 minutes (it’s done right when the jiggling of the pie stops when shaken)
9. Let cool until warm
10. Serve warm with ice cream or whipped cream

Black Salmon Alfredo

INGREDIENTS:

• 1 pound of salmon filet
• 1 pound of fettuccine
• Cajun Spice
• 2 tablespoons of vegetable oil
• 1 stick of butter
• Regiano Cheese
• 1 pint of cream

Directions:

1. Put the stick of softened butter and a generous amount of shredded cheese into the mixing bowl.
2. Take your 1 pound of salmon and remove skin (if necessary) and slice into thin, 1 to 1 1/2 inch lengthwise pieces. The smaller the pieces, the faster they cook!
3. Season the salmon with Cajun spice (if you like it hotter, add more spice). Toss in spice lightly. Set salmon aside.
4. Start boiling water to cook off 1 pound of fettuccine.
5. While the water for the pasta begins to boil, Put 2 tablespoons of vegetable oil into frying pan and heat up frying pan for 2 minutes.
6. Now add salmon to frying pan and fry for 1 or 2 minutes, the salmon should cook up pretty quickly.
7. At the same time, also add fettuccine to the boiling water (you want to start them at the same time).
8. When salmon is done, turn off burner and let it sit in frying pan.
9. Finish cooking pasta and when it’s done, drain and strain and then take hot pasta and put on top of the cheese and butter in the mixing bowl.
10. Now add salmon to the mixing bowl and let it sit for 2 minutes so that the heat of the pasta melts the butter and cheese.
11. Add a half pint of cream to the mixing bowl (add more if necessary) and toss all of it together with big spoons.
12. Serve immediately while hot and enjoy!

Southern Italian Spinache

First you make VEGETABLE STOCK:

• 6 qt. stock pot
• 3 qt cold water
• 3 yellow onions
• 7-10 carrots
• 1 whole bunch celery
• 10 whole black peppercorns
• Large pinch of thyme leaves (dry)
• 3 or 4 bay leaves
• Mesh strainer and 3 qt. stock pot or sauce pan

1. Remove 3 whole stalks of celery from the bunch before chopping and place aside for later
2. Roughly chop (bigger pieces) without peeling or skinning the onions, carrots and celery
3. Add to stock pot then add rest of dry ingredients
4. Pour in water and bring to a boil
5. Turn down heat to medium high and let simmer for 45 minutes
6. Let cool for 15 minutes
7. Carefully pour through a mesh strainer into 3 qt stock pot or sauce pan
8. At this point, you can either make the soup or refrigerate the stock overnight and make it tomorrow.

Now, we make the soup. Here’s what you’ll need:

• 1 Cutting Board (the larger the better)
• 1 Knife (the sharper the better)
• 3 carrots
• 3 stalks of celery
• 2 yellow onions
• 1 package of button mushrooms
• 1 lb. of fresh frozen spinach
• 1 yellow squash
• 1 zucchini
• Fresh oregano
• Fresh thyme
• 2 tablespoons of chopped garlic
• Parmesan Cheese
• ½ cup or less of olive oil
• ½ cup of white wine
• 1 pastry brush
• 3 quart plastic container
• 1 blender
• 4 pats butter
• 1 Sautee Pan

1. Pour stock into plastic container, clean stock pot
2. Roughly chop yellow onions, carrots and celery stalks
3. Chop mushrooms
4. Chop squash and zucchini
5. Take Sautee pan and place the burner at medium/high
6. Add 2 pats of butter, add ¼ chopped onions, the wine, garlic, spinach, fresh thyme, oregano and mushrooms and sauté for 12-15 minutes
7. While this is sautéing, take 3 quarts of stock pot and place on burner, also to medium/high
8. Add 2 pats of butter to stock pot as well as rest of onion, carrots and celery, let cook for 1 minute then add squash and zucchini
9. Cook until everything in stock pot looks soft and sweaty
10. Add the sautéed vegetables then pour in the stock from plastic container
11. Turn heat up to high and bring to a rolling boil
12. Once at a rolling boil, let simmer for 15 minutes on medium heat
13. Remove ladles of soup from stock pot and pour into blender
14. Puree and set aside in container, repeat until all the soup is puree’d then pour puree back into stock pot and bring back to a boil (salt and pepper to add taste…at least a tablespoon of each)

Now the soup is ready, but you’ll need a taste tester:

1. Take a piece of bread and cut it into ¼’s
2. Take olive oil and pastry brush and brush the tops of the bread pieces
3. Cover with parmesan cheese
4. Bake in oven for 7 minutes at 375 degrees
5. Dip toasted bread into soup and enjoy

Sugar Cookies

INGREDIENTS:

• 1/3 lb of butter
• 1 lb sugar
• 3 eggs
• Pinch of Salt
• ½ teaspoon of Vanilla
• 2 teaspoons of Baking Powder
• 1lb of all purpose flower
• 12 oz of High Quality Dark Chocolate

Directions:

1. Take the butter and sugar and mix thoroughly on medium or high speed, or by hand with a fork (note this is hard work)
2. Add one egg at a time and mix each in individually
3. Add the pinch of salt and teaspoon of vanilla and mix
4. Finally add in the 2 teaspoons of baking powder and 1 lb of flour at the same time and mix Scoop and Bake in a regular oven at 350 degrees for 12-15 minutes or in a convection oven at 325 for 10 minutes.
5. Remove and let cool on a rack

For the Chocolate:

1. Take a medium sauce pan and fill 1/3 with cold water
2. Place on stove at medium heat
3. Take the 12 oz Chocolate break into pieces and place in a large metal mixing bowl
4. Place the mixing bowl over the saucepan (make sure that the flame is not directly on the mixing bowl because this could burn the chocolate.)
5. After the chocolate is melted stir with a fork then tilt the bowl so that the chocolate is on one side. Dip the cookies way into the chocolate and place on parchment to cool.