Tag Archives: Rosh Hashana

Another Noodle Pudding from Marcy

Posted on October 7, 2011 | 1 comment

firstly, thanks to my friend of many years Marcy Braun for this recipe, it is pareve and so it is a good alternative to the apricot one. This one would be fine served with meat, and still be rather yummy and sweet. It is a first time out for me. Enjoy it. It is very easy, and not so many ingredients. i just made it and it is delicious!!! thanks marcy 🙂

Marcy’s Pudding Ingredients: this is already doubled

1 pkg. wide or extra wide egg noodles (can also use yolk free)

1 cup sugar

1 stick margarine melted (you can use soy margarine, which is lactose free and works perfectly )

16 oz. can of crushed pineapple with juice

2 apples peeled, cored and cut into small little pieces

6 eggs (room temp. best)

1 tablespoon vanilla

cinnamon , enough to just sprinkle over the top lightly

Directions:

Cook noodles according to package directions. Mix all ingredients together in a large bowl. i usually beat eggs with vanilla in a seperate bowl first .Then add noodles ,mix well and pour into baking dish (9 x 13) is perfect. Bake at 375 degrees for about 45 minutes till it browns. Reheat it the day you are using it till it is cooked through for another 45 minutes . can be served at room temperature.

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Posted in Holiday, Holiday Recipes, sides, Uncategorized, vegetarian

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Happy New Year Brisket

Posted on September 27, 2011 | 5 comments

Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it takes to cook, but it does take very long. Now I usually make it in the slow cooker, which is awesome; but I don’t have a slow cooker in New York, and I don’t have time to run out and buy one. So this time I used my trusty Le Creuset, which worked out beautifully. I just finished cooking it and froze it before I took pictures so I will post pics when it defrosts on Thursday. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.

INGREDIENTS:

4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)

Lawry’s seasoned salt (I’ve never used this before today but I found out it doesn’t contain MSG, as I had previously thought)

2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly

2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.

2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)

DIRECTIONS:

Preheat oven to 350 degrees.

I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it on Thursday. I’ll let you know. Thanks again Michele and Karyn!

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Posted in Holiday, Holiday Recipes, meat

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