I just made some fried onions to go along with the mashed potatoes and salmon for dinner. Who needs a recipe for fried onions right- the name says it all, slice onions and fry in oil- so why a recipe? Well I tried these onions from Joy of Kosher, and they were delicious. Sometimes the simplest ingredients make for the tastiest food. Try these soon. Probably great with a burger, or hot dog, and for sure great on mashed potatoes. Enjoy!
- 2 red onions, thinly sliced
- 1/3 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- Canola oil for frying
Directions
Combine onions, flour, salt, pepper and cayenne in a large Ziploc bag. Seal the bag and toss to coat onions with seasoned flour.
In a large pot, heat 2 inches of oil until it reaches 360 F. Shake excess flour off onions and fry in batches for 4 to 6 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Continue with remaining onions until all are fried.
Serve immediately as a topping for burgers, hot dogs or grilled steak.
these are the sticky buns right out of the oven- anyone want one?
Okay, here is one last shot at Chanukah treats. This is a very easy sticky bun recipe, that does not require yeast or time to rise. All you need is a sheet of puff pastry. I dont know if you have seen it yet, but in most supermarkets they have a new product- Sally’s puff pastry in a rolled up sheet, that you let defrost, and open. No more opening those soggy blocks to roll up! They are one pound sheets, and work amazingly well for everything you make with puff pastry.
1 1/2 sticks marg. (or butter)
1/3 cup brown sugar
1/2 cup pecans
1 sheet puff pastry- defrosted
FOR THE FILLING
2 T. marg. or butter, melted and cooled
2/3 cup brown sugar
3 t. cinnamon
1/2 cup cranberries, or craisins
1/2 cup white raisins (if you like them, or just add more craisins.
Preheat oven to 400. Place a 12 cup muffin tin on a pan that has been lined with parchment paper. In the mixer put the 12 T. marg, and 1/3 cup br. sgr. Place 1 rounded Tablespoon of this mixture into each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
Unfold the sheet and roll out a bit. Brush the sheet with 1 T. of the melted butter or marg. Leaving a one inch border on the puff pastry, sprinkle on the brown sugar, cinn, and craisins or cranberries and raisins. Starting with the end nearest to you, roll up the pastry snugly like a jelly roll around the filling finishing the roll with the seam side down. Trim the ends. Slice the roll into 12 even pieces, about 1 1/2 inches each. Place each piece spriral side up into the muffin cups
Bake for 30 minutes, until the sticky buns are golden to dark brown on top, and firm to the touch. Allow to cool for five minutes ONLY!, invert the buns onto the parchment paper( ease the filling and pecans out onto the buns with a spoon) and cool completely.
YUM!
In keeping with the Chanukah theme- and only by coincidence- Im making these alongside chicken tonight. I’ll post a picture of later of how they look, because they are in the oven right now. My house smells delicious. The kitchen is cozy and warm. Come and join me.
8 potatoes peeled and cut into wedges
4 cloves of chopped up garlic
1/2 cup good olive oil
1 cup consomme (chicken soup powder with boiling water)
1 T. oregano ( I used 1/2 T.)
1 lemons - juice only
sea salt
black pepper
Preheat oven to 450. Put all ingredients into a roaster, and then combine with clean hands. Leave in oven for 40 minutes, then turn wedges over so they crisp on all sides. If you need more consomme, add up to 1/2 cup and leave to finish roasting for another 40 minutes.
I was going to take a picture of them, but they were all gone by the time I remembered. They were delicious, “the best you ever made ma”.
Enjoy!
Look at how much the dough has risen. Now to roll out and cut in squares.
Its nice to be back, and to start off with an easy and what looks to be delicious recipe for donuts. This is my recipe for this year. It was described as being easy to do, and actually is shaped into squares as opposed to the classic round ones. I will take pictures as I go along, and will post them , up until the finished product. You are supposed to make this dough with a wooden spoon and bowl to mix it in, but I just used my Bosch mixer. I saw them made by hand- and the end result looks the same.
Here is the recipe. You need 2 hours to let it rise, and then after you roll it out and shape into squares, another 45 minutes.
4 Cups flour
1/4 cup sugar
2 1/4 tsp. dry yeast
2 eggs
1 1/4 cup warm water
1 pinch salt
1/2 stick margarine at room temp.
In a large bowl place flour, sugar, yeast, eggs, and warm water. Mix with a wooden spoon. Add salt. Cut margarine in small pieces and add to the bowl. Knead for 5 minutes. Cover and let rise 2 hours. Roll out into large rectangle, and then cut into strips on the width and on the length. You will have squares. Let these squares rise for an additional 45 minutes. Fry in hot oil and serve fresh.
This is the dough after being kneaded for 5 minutes.
After 12,000 hits, we decided to revamp and reinvigorate the recipe website that so many of you have loved.
Feel free to see some of our past hits, including the famous Chicken and Mushroom appetizer.
Looking forward to seeing you in my kitchen,
Denise
Here is my new favorite way to make shnitzel, and you will absolutely love it. Its so tasty that even two very fussy grandchildren ate it. Easy to make and delicious reheated. Try it and let me know.
8 Chicken CutletsFlour MIxture
1/2 cup(s) Flour1 tablespoon(s) Paprika 1/2 tablespoon(s) Garlic Powder 1/2 tablespoon(s) Granulated Onion1 teaspoon(s) Salt 1/2 teaspoon(s) Dry Mustard PowderSecond Mixture
1 tablespoon(s) Vinegar1 cup(s) Soy Milk 1/2 teaspoon(s) Salt 1/2 teaspoon(s) Paprika 1/2 teaspoon(s) Garlic Powder 1/2 teaspoon(s) Black Pepper Preparation
Combine the flour ingredients together. Put the vinegar in the bottom of a bowl and add the soy milk. Let sit for 10 minutes. Add the rest of the spices (listed under second mixture). Put the cutlet in the soy milk mixture and then in the flour mixture (make sure to cover completely). Heat oil in heavy pan over medium high heat. Put in the breaded chicken and cook on both sides until cooked through.
