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Recipes
Succulent and Saucy Roast
By Carynz
In a large pot,saute the garlic in a little oil for approx
- SAUCE:
- 12 cloves garlic
- oil
- 3-4 lb minute steak roast
- 1 cup dry or semi-dry red wine
- 2 cups water or apple juice
- 2 large onions,diced
- 6 garlic cloves from cooked meat
- 1 cup ketchup
- 2/3 (scant) cup brown sugar
- 3/4 cup water
Chocolate Hazelnut Sandwich Cookies
By Carynz
Preheat oven to 350. Place nuts on a cookie sheet
- 1/3 cup whole hazelnuts
- 3 sticks margarine
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tsp water
- 3 1/2 cup flour
- 1/2 tsp kosher salt
- 3/4 cup chocolate spread(such as Nutella)
Frozen Layered Log
By Carynz
32 servings
- 1 1/2 gallon vanilla ice cream
- 2 pints raspberry or strawberry sorbet
- 2 pints mango sorbet
- 32 oz pareve whipping cream
- 1/2 cup confectioners sugar
- CAKE BATTER
- 6 eggs
- 2 1/4 cup sugar
- 2 tsp vanilla
- 3/4 cup oil
- 1 TBS lemon juice
- 2 1/2 cups flour
- 2 tsp baking powder
- 2/3 cup water
Pesto Pasta with Chicken
By Carynz
Combine the oregano,salt,pepper and oil
- 1/2 tsp oregano
- 1/4 tsp salt
- dash black pepper
- 2 Tbs oil
- 3/4 lb chicken cutlets
- 8-10 cherry tomatoes
- 2-3 Tbs olive oil
- 12 oz. broad egg noodles,cooked according to package directions
- Pesto
- 1 bunch Basil Leaves,about 2 cups,1 packed tightly
- 1 1/2 tsp salt
- 2-3 cloves garlic
- 1/4 cup oil
Vegetable and Feta Latkes
By Carynz
Place zucchini,potatoes and carrots in a colander
- 2 1/2 cups grated zucchini(SQUEEZE OUT EXCESS MOISTURE)
- 1 cup peeled and shredded potatoes (SQUEEZE OUT EXCESS MOISTURE)
- 1 cup shredded carrots
- 1/2 tsp salt
- 3 eggs,lightly beaten
- salt and black pepper to taste
- 3/4 cup matzah meal or flour(matza meal is better)
- 1/2 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
- 1/4-1/2 cup vegetable oil
Lemon and Dill Croquettes with Honey Mustard Dipping Sauce
By Carynz
place all ingred. in a food processor and blend until smooth
- 4 lb.canned tuna in water
- 2 1/2 cups old-fashioned oats
- 4 eggs
- 1 medium onion.peeled and quartered
- 1 large carrot,peeled
- 3/4 cup lemon juice
- 3-4 tsp dried dill
- canola oil for frying
- Dipping Sauce
- 1 cup mayonnaise
- 1/2 cup yellow mustard
- 1/2 cup honey
Black and White Cake from Mish. Magazine
By Carynz
Mix ing. for the crumbs and set aside
- 2 1/2 cups flour
- 1 Tbs baking powder
- 1/2 tsp salt
- 3 eggs
- 1 1/4 cups sugar
- 3/4 cup oil
- 1/2 tsp vanilla extract
- 1/2 cup orange juice
- 1/4 cup water
- 4 oz. bittersweet choc. melted and cooled
- 3/4 cup brown sugar for the crumb mixture
- 2 heaping tsp cinnamon
- 2 Tbs flour
- 5 Tbs. oil
- 1/4 cups choc. chips
Marinated Eggplant Dip from Naomi Nachman
By Carynz
Slice eggplant into 1/4"rounds
- 1 large eggplant
- oil for frying
- fistful parsley,finely chopped
- 1 cup ketchup
- 4 Tbs sugar
- 1/2 lemon,juiced
- 4 cloves garlic,crushed
- salt and pepper to taste
Autumn Mixed Green Salad by Naomi K.
By Carynz
On cookie sheet lined with parch
- 1 large red beet,roasted at 450 sprinkled with olive oil then cubed or strips
- 1/2 cup walnuts,toasted
- 1 orange in segments
- 1 small red onion,sliced
- 1 bag mixed baby greens
- 1 cup arugula
- 3 Tbs Craisins
- 1/2 tsp dijon mustard
- 1/4 tsp honey
- 2 tsp chopped parsley
- 2 Tbs red wine vinegar
- 3 Tbs. olive oil
- salt and pepper
tomato dip
By Carynz
blend or process all together
- tomatoes
- 3 garlic cloves
- dash hot sauce. optional
- parsley
- oregano
- salt
- pepper
- 1-2 TBS olive oil