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Recipes
Quinoa Stuffing
By Carynz
Bring broth to a boil,reduce heat to low and stir in quinoa
- 4 cups low sodium vegetable broth
- 2 cups quinoa
- 1/4 cup olive oil
- 1 3/4 lb butternut squash,peeled,seeded and diced
- 2 small zucchini,cut into 1"cubes
- 1 bunch scallions,chopped
- 1 cup diced dried apricots
- 1 cup craisins
- 1 cup chopped fresh parsley
- 1 lime,juice
Cream Cheese Rugalach from Mishpacha Mag
By Carynz
Mix butter,cream cheese,flour and salt until smooth
- 2 cups butter
- 2 8 oz pkg cream cheese
- 4 cups flour
- 1/4 tsp salt
- 1 cup chopped almonds
- 1 cup sugar
- 1 tsp cinnamon
Avocado Mango Salad
By Carynz
Candied nuts. Place nuts in a pan and pour sugar over it,place on low flame stirring constantly until sugar hardens
- 1-2 heads of Romaine lettuce
- 2 mango
- 2 avocado
- candied slivered nuts
- 1/4 cup honey(a little less)
- 1/4 cup oil(a little less)
- 1/4 cup apple cider vinegar(a little less)
- 1 Tbs mustard ( a little less)
Roasted Potato Salad
By Carynz
Preheat oven to 400. Toss potatoes
- 2 1/2 lb. small red potatoes,quartered
- 1/4 cup olive oil
- salt and pepper to taste
- 2 Tbs. fresh dill,minced
- 3 scallions,thinly sliced
- 1/4 cup olive oil
- 2 Tbs. balsamic vinegar
- 1 Tbs. dijon mustard
- 1 clove garlic,smashed and chopped
- half a lemon,juiced (optional)
Glazed Lamb or Veal Chops
By Carynz
Preheat oven to 350 Layer half the onion sliced in a 9x13 pan
- 2 medium onions,sliced
- 4 Tbs onion soup mix,divided
- 5 Tbs apricot jam,divided
- 4 Lamb cutlet/lamb chops or 4 veal chops
Duo Meat and Chicken Salad with Poppy Seed Dressing from Fresh and Easy
By Carynz
Roast pastrami slices until brown, cook chicken with an Italian type marinade
- 4-5 slices pastrami
- 1/2 lb chicken breast
- 1 head Romaine lettuce
- 3 cups spinach leaves
- 1 medium red onion,thinly sliced into 1/2 moons
- 1/2 cup honey glazed almonds/nuts
- Dressing
- 1/2 cup sugar
- 2-3 Tbs onion,chopped
- 1/3 cup vinegar
- 1 tsp yellow mustard
- 1 tsp salt
- 1 cup oil
- 2 tsp poppy seeds
Coconut Bundt Cake
By Carynz
Preheat the oven to 350. Grease a 10 or 12 cup Bundt cake with Pam
- 2 1/2 cups flour,plus more for dusting
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter or marg .at room temp
- 1 3/4 cups sugar
- 3/4 cup oil
- 6 large eggs
- 1 tsp vanilla
- 1 tsp coconut extract
- 1 cup orange juice
- 1/2 cup flaked sweetened coconut
- TROPICAL GLAZE
- 2 cups confec. sugar
- 3 Tbs pina colada syrup or pineapple juice
- 1 tsp very hot water
Chocolate Hazelnut Pie
By Carynz
serves 8
- 1 chocolate graham cracker crust
- ICE CREAM BASE
- 8 oz pareve whipped topping
- 1 14 oz can coconut milk,refrigerated overnight
- 1/4 cup confectioners sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped Vienesse Crunch plus more for garnishing
- 3/4-1 cup pareve hazelnut spread, divided
- 1/2 cup smooth peanut butter
Peanut Butter Pareve Cheesecake Pie with Choc. Whipped Cream
By Carynz
CRUST: Pulse pretzels in a food processor until finely ground
- FILLING:
- 1 1/4 cup salted pretzels or graham cracker crumbs
- 6 Tbs melted marg,melted
- 1/4 cup brown sugar
- or use a store-bought graham cracker crust
- 1/2 cup Tofutti cream cheese,softened
- 1/3 cup smooth peanut butter
- 1/4 cup brown sugar
- 1/2 cup pareve whipping cream,whipped
- CHOCOLATE WHIPPED CREAM:
- 3/4 cup roughly chopped dark chocolate
- 2 cups pareve whipped cream
- CHOCOLATE SHAVINGS
Roasted Onion Squash and Fig Salad with Maple Mustard Balsamic Dressing
By Carynz
Preheat oven to 400. Cube the squash and toss with onion,1 Tbs olive oil,salt and pepper
- 1 butternut squash,cut into cubes
- 1 Vidalia onion,halved and sliced into 1/2 " ribbons
- 4 dried figs
- 8 cups lettuce
- 1/2 cup walnuts
- 1 cup goat cheese
- Dressing
- 1/4 cup olive oil
- 2 Tbs balsamic vinegar
- 1 Tbs lemon juice
- 2 tsp maple syrup
- 1 Tbs whole grain mustard
- 1/4 tsp black pepper
- 1 clove garlic,minced