Shabbat Services

Shabbat Recipes

Thanks to Rabbi Mendel & Raizy Rubin, Chabad of the University of Albany, for the recipes from their website www.shabboshouse.com.

Challah Rolls

2 cups Warm Water
2 packages Dry Yeast
1/2 cup Sugar
1/4 cup Oil
1 Eggs
2 teaspoons Salt
7 cups Flour

Measure Water into large warm mixing bowl. Sprinkle in Yeast and stir until dissolved. Add Sugar, Oil, Eggs, Salt and half the Flour. Mix until smooth. Mix in remaining Flour, until dough is easy to handle. Place in large greased bowl (lightly grease top of dough) and cover loosely with aluminum-foil. Refrigerate for at least 2 hours. (Dough may be kept refrigerated overnight). When dough rises, punch down occasionally.

In order to have enough dough to be able to do the Mitzvah of Separating Challah DOUBLE (4 C. Water, 4 Tsp Salt etc) all the Ingredients. ("Challah" has come to mean the braided loaves used on Shabbos but originally refers to the small piece of dough that we set aside) . Before the piece of dough is separated we say this Blessing: Baruch Ata A-Do-Nay Elo-haynu Melech HaOlam Asher Kidishanu B'Mitzvotav V'Tziyvanu L'Hafrish Challah. (Blessed are You, Lord our G-d, King of the Universe, Who has sanctified us with His commandments and commanded us to separate Challah). From underneath the foil cover, remove a small piece of dough and say: This Is Challah! Wrap it in foil, and place in oven. The custom is to burn this dough in remembrance of the gift given to the priestly tribe in days of old.

Take handfuls of dough and shape or braid little Challah rolls. Place Challah Rolls on Baking Sheets (leaving room for dough to rise). Let Rise until they double in size (approx 1 hour). Coat with beaten egg using pastry brush. Preheat oven to 350 and bake Challahs for approximately 20 minutes or until top is golden brown. (Baking time varies for larger Challah).

Yields: (approx) 2 1/2 Dozen small Challah Rolls. (Double batch yields 5 Dozen).

Sweet & Sour Macaroni Salad

1 lbs Macaroni
1 Garlic Dill Pickle (best if Ba-Tampte)
1 Tomato
1 Cucumber (kirbys taste best)

Seasoning:
1/3 cup Mayonnaise
1/3 cup Sugar
1/8 cup Pickle Juice

Cook and drain Pasta. Mix in Sliced Veggies and Dress. Best when served same day.

Tropical Romaine Salad

1 Head Romaine Lettuce, cleaned and cut
4 scallions, chopped
4 oz Sunflower seeds
1 can Mandarin Oranges, or 2 Oranges peeled and sliced
1/2 cup sliced strawberries

Dressing:
1 Tsp Salt
1/3 cup Oil
6 Tbsp Brown Sugar
6 Tbsp Cider Vinegar or Lemon Juice

Combine first 5 ingredients, add dressing just before serving

Broccoli-Cashew Salad

1 pkg frozen Broccoli spears (16oz)
1 red onion, sliced
4 oz Cashew Nuts

DRESSING:
2 T. Sugar
1/2 C. Mayonnaise
1/4 C. Vinegar
Dash of Salt & Pepper to taste

Pour boiling water over Broccoli, and drain. Break Cashews. Mix dressing and pour over salad, just before serving.

Chip Salad

Make a classic toss salad with lettuce, tomato, cucumber, pepper, pickles, and scallions.
Crumble in some Taco Chips.

DRESSING:
1/2 C. Mayonnaise
2 Tbsp. Mustard
1/2 C. Oil
1/2 tsp. Garlic Powder
1/2 tsp. Oregano
1 Tbsp. Sugar
a pinch of Salt

Blend all dressing ingredients together, till smooth and creamy. Mix with chips and salad just before serving.

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Golden Potato Kugel

6 eggs
1/4 cup margarine
2 medium onions
12 medium potatoes
2/3 cup flour
1/2 tsp. baking powder
2 1/2 tsps. salt
1/2 tsp. pepper

Preheat oven to 350
Blend eggs, onions and margarine. Grate potatoes to a medium consistency. Mix all ingredients in a large bowl. Coat a 9x13 pan with 3 Tbsps. oil and place in heated oven for 5 minutes.
Bake 1 1/2 to 2 hours until golden brown.

Broccoli Kugel or Quiche

4 pkgs frozen broccoli (cooked)
3/4 cup water (drained from the cooked broccoli)
1 cup mayonnaise
4 eggs beaten
2 Tbsps. flour
2 Tsp. minced onion
2 cups cornflake crumbs (crushed)
1 Tbsp. margarine

Grease a 9x13 pan with margarine and cover with corn flake crumbs. Mix the remaining ingredients together and spread them over the cornflake crumbs. sprinkle some corn flake crumbs on top and bake at 350 for 1 hour.

Quiche variation: make the broccoli mixture and fill 3 pre-made frozen pie shells. bake until golden brown (30 min)

Pineapple Noodle Kugel

1 lb. noodles (cooked and drained)
4 oz. margarine
5 eggs well beaten
1 cup sugar
2 Tbsps. cinnamon
vanilla extract (optional)
1 can crushed pineapple

Mix all ingredients together and place in a 9x13 pan. Bake at 350 for an hour.

Five Layer Apple Kugel

Dough:
4 1/2 cups flour
1 1/2 cups sugar
2 eggs
1 1/2 pkg. vanilla sugar
1 1/4 cup oil
1 Tbsp. baking powder

Filling:
12 apples peeled and grated
1 1/4 cups sugar
1 Tbsp. cinnamon

Mix the dough ingredients until crumbly and divide into thirds. combine apple filling and divide in half. put one third of dough on bottom of 10x16 pan and top with 1/2of apple mixture. repeat and end off with dough filling on top. Bake at 400 for 1 hour. can be served cold or hot.

Rice Kugel

2 cups of cooked rice
8 eggs
2 cups orange juice
1 1/2 cups sugar
2/3 cup oil
1/2 tsp. cinnamon
vanilla sugar

Mix all ingredients together and pour into a 9x13 pan. Bake at 350 for an hour or until top looks golden.

Sesame Chicken

4 chicken cutlets
1/3 cup ketchup
1/3 cup mayonnaise
1/3 cup apricot jam
1/3 cup honey
1 capful lemon juice
1 tsp. onion soup mix
1 Tbsp. mustard
1/2 cup sesame seeds
2 eggs beaten
bread crumbs of Matzah Meal
oil for frying

Cut the cutlets into bite size pieces, dip into egg and then into bread crumbs and fry in oil. Combine the rest of the ingredients, except for sesame seeds, in a saucepan and cook for 10 minutes. Place fried chicken on the bottom of a 9x13 pan and pour cooked mixture over chicken. Cover chicken and bake at 350 for 1 hour. Remove from oven and sprinkle with sesame seeds while hot.

Pineapple Chicken

10-12 pieces of chicken
1 can crushed pineapple
1/2 cup wine
onion flakes
1/4 cup brown sugar

Place the chicken into a pan, pour wine over the chicken, spread the crushed pineapple on top, sprinkle onion flakes on top of crushed pineapple and then cover with the brown sugar. Cover and bake at 350 for 1 1/2 hours.

Corn Flake Crumb Chicken

chicken
corn flake crumbs
paprika
garlic powder
salt
parsley

Mix corn flake crumbs with spices (in a bag), and pour half of the mixture onto the bottom of a pan. place the chicken on top of the crumbs and then pour the rest of the crumbs on top of the chicken. Cover and bake at 350 for 1 1/2 hours.

Baked Rice

2 cups rice
4 cups water
1 package onion soup mix
1/2 stick margarine
some sliced mushrooms (optional)

Combine all ingredients and pour into a 9x13 baking pan. Bake at 350 for about 1 hour.

Garlic Spaghetti

3 boxes #9 spaghetti (cooked with salt)
2 heads of garlic
1/2 cup oil
1/2 cup soy sauce
1 Tbsp. dried parsley

Peel garlic and cut into thin sticks. Saute in oil till golden. Mix garlic and oil into spaghetti. Add soy sauce and parsley. Mix and serve.

Meat Tzimmes

1 lb.flanken meat
3 lbs. carrots
2 lg. sweet potatoes
1/2 cup sugar
1 cup honey
salt
water

Use 4 quart pot- cube meat, peel and slice carrots and sweet potatoes.
Place all together in the pot and fill 3/4 with water cook on a low flame for 2 hours.

Garlic String Beans

1 Onion
1 pkg or 1 can of Mushrooms
Oil
1 lb. string beans
slivered almonds (optional)
Salt and Garlic Powder to taste

Cook string beans until tender (frozen or canned string beans can be used as well).

Sauté onions together with mushrooms in oil in a skillet, add string beans and season with salt and Garlic Powder then stir fry for one minute.
add the almonds for an additional minute.
May be served hot or cold. Alternate: Use Snap peas instead of string beans.