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Recipes
The Israel Butcher's French Roast
By michaelmeiner
Place half the onions on the bottom of the pan
- 2 onions -- sliced into rings
- 1 5 pound French roast or sqare cut roast
- 1 1/2 cups duck sauce
- 1 1/2 cups dry red wine
- 1 Tablespoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
Za'atar Chickpea and Artichoke Salad
By michaelmeiner
Place chickpeas, artichoke hearts, red peppers, olives, scallions and parsley in a bowl and toss lightly
- 15 ounce can chickpeas
- 14 ounce can artichoke hearts -- reserved oil
- 7 ounce jar roasted sweet red peppers -- drained and diced
- 1/2 cup pitted kalamata olives
- 3 scallions
- 1/4 cup chopped fresh parsley
- 1/4 cup red wine vinegar
- 1 or 2 Tablespoons chopped fresh mint
- 2 teaspoons za'atar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup olive oil -- (use the oil from the artichoke hearts)
Nanaimo Bars
By michaelmeiner
Lightly spray a 9 inch square pan with cooking spray
- FIRST LAYER
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 Tablespoons unsweetened cocoa powder
- 2 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- 1/2 cup chopped walnuts or pecans
- SECOND LAYER
- 4 tablespoons unsalted butter
- 3 Tablespoons half and half or light cream
- 2 cups confectioners sugar
- 2 Tablespoons instant vanilla pudding
- THIRD LAYER
- 5 ounces semisweet chocolate -- chopped
- 2 Tablespoons unsalted butter
Oatmeal Lace Cookies
By michaelmeiner
Preheat oven to 350. Line baking sheets with parchment paper or Silpat
- 1 cup flour
- 1 cup sugar
- 1 cup old fashioned oats
- 1/2 teaspoon baking soda
- 1 cup margarine -- melted
- 1/4 cup heavy cream
- 1/4 cup light corn syrup
- 2 teaspoons vanilla
Marinated Brussel Sprouts
By michaelmeiner
Cook brussel sprouts. Combine remaining ingredients and pour over brussel sprouts to coat
- 1 10 ounce package frozen brussels sprouts
- 1 cup Italian salad dressing
- 1 Tablespoon finely chopped onion
- 1 clove garlic
- 1/2 teaspoon dill weed
Salmon with Bok Choy and Tomatoes
By michaelmeiner
Preheat oven to 450. In a large bowl, flake the salmon well
- 1 14.75 ounce can salmon
- 2 large eggs -- beaten
- 2 Tablespoons chopped fresh dill
- 3 Tablespoons finely chopped shallots or 1/4 cup finely minced onion
- 1 Tablespoon grated lemon zest
- 5 to 6 ounces lox -- (1/2 to 2/3 cups) cut into fine shreds
- 1/4 cup matzo meal or flour
- Salt and pepper
- FOR THE COATING
- 3 Tablespoons mayonnaise
- 2 Tablespoons dijon mustard
- 1 Tablespoon lemon juice
- 1/2 to 3/4 cup toasted matzo crumbs
Tunnel of Fudge Cake
By michaelmeiner
Preheat oven 350. Grease and flour a 12 cup Bundt pan
- CAKE
- 1 3/4 cups unsalted butter -- softened
- 1 3/4 cups sugar
- 6 large eggs
- 2 cups confectioners sugar
- 2 1/4 cups flour
- 3/4 cup cocoa -- measured, then
- Sifted
- 2 cups chopped walnuts
- GLAZE
- 3/4 cup confectioners sugar
- 1/4 cup cocoa powder
- 1 Tablespoon milk -- (1 to 2)
Gingered Pepper Steak
By michaelmeiner
In a large bowl, combine soy sauce, vinegar, sugar, cornstarch, and ginger until smooth
- 1/4 cup soy sauce
- 1 Tablespoon cider or white vinegar
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon ground ginger
- 1 pound pepper steak
- 2 medium green bell peppers -- julienned
- 1 teaspoon oil
Double Chocolate Cream Pie
By michaelmeiner
Heat milk, marshmallows and candy in saucepan over low heat, stirring constantly, until marshmallows and candy are ...
- 1/2 cup milk
- 1/4 cup mini marshmallows or 16 large marshmallows
- 1 8 ounce milk chocolate candy bar -- chopped
- 1 cup whipping cream
- 1 chocolate pie crust
Spinach Mushroom Souffle
By michaelmeiner
Thaw spinach. In a skillet saute onion in oil until lightly browned
- 16 ounces frozen chopped spinach
- 1 large onion -- chopped
- 1 Tablespoon oil
- 2 cups fresh mushrooms -- sliced
- 1 cup mayonnaise
- 3 eggs
- 1 cup non-dairy creamer
- 3 Tablespoons potato starch
- Salt and pepper