Tag-Archive for » Estie Yarmush «

Tilapia

1.

  • Honey
  • Mayonnaise
  • Breadcrumbs or cornflake crumbs

 

2.

  • Salt
  • Pepper
  • Olive oil
  • Parmesan Cheese
  • Paprika
  • Parsley

 

Bake at 375 for 20 minutes

Peanut Butter Pound Cake

Ingredients:

  • 2/3 cups creamy peanut butter
  • 2 cups sugar
  • 2 2/3 cups flour
  • 1 cup coffee creamer
  • 1 1/2 tbsp baking powder
  • 1/3 cup water
  • 1 1/2 tsp vanilla sugar
  • 4 eggs
  • 1 1/3 (3.5oz) package instant vanilla pudding
  • 12 oz mini chocolate chips

Glaze:

  • 1/4 cup creamy peanut butter
  • 1 cup semisweet chocolate
  • 1/2 cup peanut brittle crunch

Directions:

  • Preheat oven to 350
  • Grease and lightly flour a bundt pan
  • Beat peanut butter and sugar until creamy
  • Add the rest of ingredients, nesides chocolate chips, mixing between each addition
  • Mix well and stir in mini chocolate chips
  • Pour into pan, bake for 55-60 min until a toothpick inserted near the center comes out clean
  • Allow cake to cool in pan for 10 minutes then invert onto a wire rack and cool completely
  • To prepare glaze, heat peanut butter and chocolate over low heat, stirring constantly until smooth and runny
  • Drizzle warm glaze over cooled cake
  • Sprinkle with crunch while still wet

Cinnamon Buns

Ingredients:

  • 2 tbsp yeast dissolved in 1 cup warm water
  • 8 cups flour
  • 1 cup sugar
  • 1 cup oil
  • 2 eggs
  • pinch salt
  • 1 cup orange juice

Filling:

  • oil
  • 3/4 cup brown sugar
  • 1 cup sugar
  • 1 tbsp cinnamon
  • 1 tbsp vanilla sugar

Glaze:

  • 4 tbsp margarine
  • 2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 3-6 tbsp hot water – add one at a time until right consistency

Directions:

  • Mix dough ingredients and let rise
  • Divide in two and roll into rectangles
  • Spread oil and filling ingredients
  • Bake at 350 15-18 minutes
  • Pour glaze over slightly warmed buns

Easy Cream Cheese Danish

Ingredients

  • 36 mini puff pastry squares (mazor)
  • 8 oz cream cheese; at room temperature
  • ⅓ cup sugar
  • 1 tsp vanilla extract
  • 2 eggs; divided
  • ¼ cup flour; for rolling

Instructions

  • Line a baking sheet with parchment paper. Set aside
  • In a medium bowl, place room temperature cream cheese and sugar. Using a spatula, cream together the cheese and sugar until smooth. Add vanilla and 2 egg yolks and stir until just combined.
  • On a floured surface, unfold 1 sheet of puff pastry. With a floured rolling pin, slightly roll it until it is 10×10-inches. Repeat with second puff pastry sheet.
  • Cut each puff pastry sheet into 4 equal squares. Spoon a heaping tablespoon of cream cheese filling into the center of each square.
  • Brush all 4 edges of each pastry square with an egg white wash (2 egg whites beaten with 1 tablespoon of water). Fold each corner in to be slightly touching the filling. Carefully transfer each pastry to the lined baking sheet.
  • Refrigerate for 15 minutes. Meanwhile, preheat oven to 400 degrees F.
  • Bake for 20 minutes or until golden brown, rotating the pans once halfway through.

Notes

To get your puff pastry to the perfect temperature, pull it out of the freezer and put it into the refrigerator the day before you plan to use it.

Corn Soup

Ingredients:

  • 1 c. chopped carrot
  • 1/4 c. chopped red pepper
  • 1/4 c. chopped onion
  • 2 T. chicken soup flavor
  • 2 c. water
  • 2 c. milk
  • 1/4 c. flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 8- oz can corn
  • 1 1/2 c. shredded cheese

Directions:

  • Combine veggies, water and soup mix and bring to a boil
  • Reduce heat, cover and simmer for 15 minutes
  • Combine milk, flour, cheese, salt and pepper in a separate bowl and stir into soup
  • Cook until bubbly, stirring to prevent lumps than cook 1 minute more. Remove from heat and add corn.

Spinach Quiche

Ingredients:

  • 5 eggs
  • Frozen spinach
  • 1 sauteed onion
  • 1/4-1/2 cup shredded cheese
  • 1 tsp milk
  • Salt
  • Pepper
  • Garlic powder
  • Frozen pastry crust

Directions:

  • Mix ingredients and pour into pie crusts
  • Bake at 350 for 35-45 minutes
  • A Bodek big bag makes about 5 or 6 quiches

Stuffed Shells

Ingredients:

  • 12 oz jumbo shells
  • 4 cups ricotta cheese
  • 2 cups mozarella cheese
  • 2 eggs
  • 1 tsp parsley flakes
  • 1/2 tsp salt
  • 1/2 cup parmesan cheese
  • 1 jar marinara cheese
  • Extra mozarella cheese

Directions:

  • Cook shells
  • Mix all ingredients besides marinara sauce and parmesan cheese
  • Stuff cooked shells with cheese mixture
  • In 9×13 pan layer sauce, shells, sauce, mozarella cheese, shells, sauce, parmesan cheese
  • Bake covered on 350 for 30 minutes or until cheese is melted

Angel Hair Pasta with Pepper Salad

Ingredients:

  • 1 box angel hair pasta
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 green pepper, thinly sliced

Dressing:

  • 1/2 cup soy sauce
  • 1/2 cup oil
  • 1/4 cup sugar
  • 1 clove garlic

Angel Hair Salad

Ingredients:

  • Angel hair pasta
  • Scallions
  • Soy sauce
  • Brown sugar
  • salt and pepper to taste

Directions:

  • Cook pasta
  • Blend soy sauce, brown sugar, salt and pepper
  • Pour dressing over pasta, mix well.
  • Garnish with scallions

Fish in Tomato Sauce

Ingredients:

  • 1 onion
  • 2 tomatoes
  • 1 red pepper
  • 1 small eggplant
  • 1/2 box mushrooms
  • 1 16 oz. can tomato sauce
  • 2 c. water
  • 1/2 c. sugar
  • oregano and black pepper

 

Directions:

  • Chop all veggies and place on the bottom of the pot with water and spices over it.
  • Bring to a boil.
  • Take fish out of wrapper and place on top of veggies.
  • Cook for 45 minutes, turn fish over and cook for an additional 35-45 minutes.
  • Keep mixing to prevent burning.
  • You can leave out or add any veggies you want – it tastes good with almost everything except zucchini.