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The Weinstein Vault of Secret Recipes, Part II (For your eyes only……)

Once again, we’re inviting you to enhance your Succos holiday with a VIP visit to our secret vault of sacred recipes. That’s where you’ll find everything from a unique Mexican-style crowd pleaser to exotic Moroccan cuisine. We know you’ve never tasted anything like the treasured gourmet chocolate pie featured here. Yet my favorite Succos evening always ends with hot apple crisp topped with whipped cream. For me, there’s no better way to extend the warm spirit of a festive Succos meal with family and friends. While we know we can trust you with a secret, we surely don’t mind if you share these recipes with others. Click here for a visit to last year’s favorites!

Please note: All recipes featured here became family favorites throughout the years. If you are the originator of any, or find them in a cookbook, please let us know so we can give gastronomical credit where it is due.

Overnight Minute Steak

Heat 3 T olive oil and sauté 3 sliced onions until caramelized and brown. Set aside.

Mix together:

  • ½ bottle favorite BBQ sauce
  • ½ bottle flavorful beer

Place in roasting pan:  4 – 5 lbs. Minute Steak, split and deveined (ask the butcher)

Pour onions and sauce over the meat. Cover and marinate overnight. Preheat oven to 350 degrees. Cook covered for 1 ½ hours. Let the meat rest and slice thinly. Return it to the sauce and reheat to serve.

Chicken Marbella (Recipe may be halved.)

Place in baking pans: 4 chickens, cut in 1/8ths

Sprinkle with:

  • 20 whole garlic cloves
  • 4 T oregano
  • pepper

Then add:

  • 1 c pitted prunes
  • ½ c capers
  • ½ c pitted olives

Pour over everything:

  •  ½ c red wine vinegar
  • ½ c olive oil

Cover and refrigerate overnight. Marinating this overnight is key!

Preheat oven to 350 degrees. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade evenly over it.

Sprinkle chicken pieces with: 1 c brown sugar And pour on: 1 c white wine

Bake for 1 ½ – 2 hours, basting along the way.

With a slotted spoon, transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro (optional). Pass remaining pan juices in a sauceboat.

Crusty Garlic and Rosemary Potatoes (Kosher Palette)

Preheat oven to 350 degrees.

Combine the following in a large plastic zip-top bag:

  •  1 lb. small red potatoes (or medium red potatoes, cut into 1 ½ inch pieces)
  • ¼ c olive oil

Then add:

  • 8 cloves garlic, unpeeled
  • 3 cloves garlic, minced
  • 1 T chopped fresh rosemary or ½ t dried and crumbled rosemary
  • 1 T dried minced onion
  • ½ t kosher salt
  • Freshly ground pepper

Toss to coat.

Place potato mixture into a baking pan. Bake one hour or until potatoes are tender. Increase heat to 400 degrees, if necessary, to cook potatoes to a golden brown.

Fruit Relish (The perfect turkey accompaniment!)

Dissolve 1 c boiling water with a package of either strawberry or raspberry kosher gelatin dessert. Add one can of whole cranberry sauce; one small can of mandarin oranges, drained; half a can of crushed pineapple, somewhat drained; your favorite apple, diced. Serve chilled.

Everything Salad (Friends in California revealed this to me…..shhhhh!)

Amounts vary according to your taste.

Salad:

  • Romaine or iceberg lettuce
  • Pine nuts
  • Craisins
  • Hearts of palm
  • Cherry tomatoes
  • Baby corn
  • Chic peas
  • Colored peppers

Dressing:

Blend in a food processor:

  • 1 ½ c mayonnaise
  • Scallions
  • 4 – 5 cloves garlic
  • Parsley
  • Lemon juice
  • Sweetener – sugar, Truvia, Splenda or Stevia, to your taste

Delicious!

Easy desserts, sure to please any crowd:

Rosemarie Pie

Preheat oven to 350 degrees.

Melt in double-broiler on low flame:

  •  1 bar pareve (non-dairy) Rosemarie chocolate (or other gourmet chocolate you prefer)
  • 1 stick margarine

Pour into mixing bowl and add:

  •  1 c sugar
  • ¼ c flour
  • 1 t vanilla
  • 3 eggs
  • 1/3 c light karo corn syrup

Pour into 2 graham cracker crusts and bake for 25 minutes. Cool completely.

Whip together for 5 minutes:

  •  1 – 8 oz (small) Rich’s whipped topping (or other topping)
  • 1 box vanilla pudding and pie filling – NOT instant

Spread over pies. Shave a 2nd bar of Rosemarie chocolate with a peeler and sprinkle over both pies. Freeze and serve frozen.

Weinstein Crumb Cake (official family favorite for over 20 years)

Preheat oven to 350 degrees

Cream together:

  • 4 c flour
  • 2 c sugar
  • 1 ½ c margarine
  • 2 pkg vanilla sugar
  • ½ c oil

Reserve 1 c of this mixture for topping. Add the following ingredients to the rest of the mixture, blending to a smooth consistency:

  •  4 eggs
  • 1 c orange juice
  • pinch cinnamon
  • 4 t baking powder mixed with 2 ½ t flour

Pour into 9 x 13 pan. Sprinkle reserved mixture on top. Bake for 45 minutes.

Peanut Butter Ice Cream Pie

 Mix together:

  • 1 small vanilla Tofutti (softened)
  • 1 c peanut butter (chunky, if desired)
  • 1 c marshmallow fluff
  • 10 Nutty Chews (blended in a food processor)

Pour into graham cracker crust and freeze.

Remove from freezer 5 minutes before serving so it’s easier to slice.

Drizzle chocolate syrup on individual slices if desired.

Chocolate Chip Pie (www.gourmetkoshercooking.com)

Preheat oven to 325 degrees.

Blend:

  • 2 eggs
  • ½ c flour
  • ½ c brown sugar
  • ½ c margarine
  • 1 c semi-sweet chocolate chips

Pour into graham cracker crust and back 30 – 35 minutes until top is brown. Cool on wire rack.

Worth-Every-Bite Cookies

Preheat oven to 375 degrees.

Mix together:

  • 1 box Duncan Hines Classic Yellow Cake Mix (pareve)
  • ½ c canola oil
  • 2 eggs
  • 1 ½ c chocolate chips
  • 1 c coconut (optional)

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for approx. 10 minutes, until top is no longer shiny. Let sit on cookie sheets to cool before removing to wire racks.

Easy Chocolate Cookie and Pudding Trifle

  • 1 Trifle dish (Bed, Bath and Beyond or other kitchen store)
  • 1 box pareve (non-dairy) chocolate cake mix
  • 1 box chocolate pudding  mix
  • 1 tub whipped cream (not canned. Best to use the tub that’s kept in the freezer, then defrosted until it’s spreadable but not entirely melted.)
  • 10 – 15 pareve Oreo cookies (broken into pieces)

Spray two 9 x 13 pans with cooking spray (Pam).

Make cake as directed on box and pour into the two pans.

Make chocolate pudding as directed and cool.

Allow cake to cool completely after it’s baked.

Arrange one cake in the trifle dish. If it doesn’t go in whole, you can break it up a little.

Pour half the pudding over the cake.

Spread half of the tub of whipped cream over the pudding.

Arrange 5 – 7 pareve Oreo cookies on top.

Repeat all the steps for a second layer and top with crumbled oreo cookies. Drizzle lightly with chocolate syrup, if desired.

1 comment

  1. メンズcoach

    水着 人気

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