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Katzes Cabbage Rolls the best ever

Ingredients:
5 eggs
Salt to taste
220g flour
100 ml milk
5 potatoes
5g baking powder
100g Feta cheese
40g butter
30 ml olive oil
Fresh spring onions
A bunch of parsley
40g olives
2 cloves of garlic
1 red pepper
1 yellow pepper
1 onion
50g mozzarella cheese
Baking dish or pan approximately 20cm in diameter
Instructions:
Preheat your oven to 180°C (350°F).
Peel and chop the potatoes into small cubes. Boil them in salted water until they are tender. Drain and set aside.
In a mixing bowl, beat the eggs and add a pinch of salt.
Gradually add the flour and baking powder to the eggs, alternating with the milk, and mix until you have a smooth batter.
Crumble the Feta cheese and add it to the batter, mixing well.
Heat the olive oil and butter in a pan over medium heat. Add chopped garlic, onions, and sliced peppers. Sauté until they are softened.
Add the boiled potatoes to the pan and stir to combine with the vegetables.
Pour the egg and Feta batter over the potato and vegetable mixture in the pan.
Arrange sliced olives on top of the mixture.
Transfer the pan to the preheated oven and bake for about 20-25 minutes or until the top is golden and the center is set.
Remove the pan from the oven and sprinkle shredded mozzarella cheese over the top.
Return the pan to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
Garnish with chopped fresh spring onions and parsley before serving.
Cut into slices and serve your delicious potato bake as a main course for your meatless dinner. Enjoy!

hot dog on ramen noodles can add bed of seaweed too

I really like what is on here... take a look at what she collected

Cheryl Pugsley (clpugsley) - Profile | Pinterest See what Cheryl Pugsley (clpugsley) has discovered on Pinterest, the world's biggest collection of ideas.

didn't realize baked oatmeal was a thing https://nourishedbynic.com/veggie-packed-savoury-oatmeal-bake/?fbclid=IwAR16NkHqGGnHBmcArty0ZMLf1XmMVZzHvHKdc9UuPNyCOZk74t-sb4V0R9s

Veggie Packed Savoury Oatmeal Bake This savoury oatmeal bake is the perfect option for busy mornings. Packed with vegetables, protein and whole grain oats it's the perfect balanced breakfast!

Roasted cabbage steaks,warmed in coconut milk, garnished with sliced shallots.
--->>>. • By request, here's the recipe •
EASY, EASY, CABBAGE STEAKS.
•Take a whole cabbage.
With a large sharp knife, cut it into slices, about 1" thick, or a little thicker.
•Spray a metal cookie tray with a olive oil.
•Lay the cabbage steaks down.
Spray a bit of oil on them.
Sprinkle with garlic powder, paprika and pepper to taste.
•Bake in a preheated 400° oven
for 35 to 40 minutes, until edges brown. Depending on the oven, you may want to bake it a little longer.
Some people like to flip them part way through. I don't bother - but your choice 🙂.
When you're ready, put cabbage steaks in a serving bowl, pour coconut milk on top.
Put it in the microwave for 1 minute, and then garnish with thin slices of shallots.
EZ-PZ, Delicious .

https://recipescool.com/million-dollar-spaghetti-7/?fbclid=IwAR3TA6n-2I4YuOaIv3N0HCB2SsoHiGrmZvUY-4RWrdt1de5PhHYQNkRbMx0

Million dollar spaghetti Ingredients: 1 lb of ground beef 1 jar of spaghetti sauce 8 oz of cream cheese ¼ cup sour cream ½ lb cottage cheese (equals 1 cup) ½ cup butter (1 stick) 1 pkg spaghetti 16 oz Grated cheddar cheese directions: Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain...

https://www.canadianliving.com/food/recipe/orange-pecan-dacquoise?fbclid=IwAR2h_4EHmGdxX7M95ERimG0H1yWjBtKSbM0XHhTwsqdbXMPa7Sp32dEN42I

Orange Pecan Dacquoise | Canadian Living Smothered in orange-flavoured whipped cream, layered with meringues and garnished with nuts, this meringue cake, from our Holiday Baking: Sweet & Savoury special issue makes a show-stopping finale.

or those of you who are not familiar with Passover, the dietary rules are complex and cake is indeed a challenge in more ways than one. A Seder is a ritual meal on the first two nights of Passover where we gather together and read a short booklet called the Haggadah that tells the story of Passover and asks us to reflect upon the lessons to be learned.
The story includes specific ritual foods that are discussed and eaten at specific parts of the narrative. I thought I’d try to include some of them in the photo for those of you who may never have seen what these look like.
You can see the Seder plate, which is the blue plate in the back with the little dishes on it. Clockwise from the egg: The roasted egg symbolizes rebirth and possibility; the parsley symbolizes new growth; the roasted lamb shank symbolizes the story of the angel of death literally “passing over” the houses that have marked their doorway with the blood of a lamb; charoset (a mixture of apples, cinnamon, wine and chopped nuts) that symbolizes the mortar of the bricks which the slaves used to build in their labour; the horseradish symbolizes the bitter tears; and the lettuce leaf is also supposed to symbolize the bitterness of slavery. There’s a lot more to it than that, but that’s a sort of high level thumbnail sketch.
The square things that look like large crackers on the plate to the left of the cake is matzoh, which is unleavened bread. The story tells us that they had to run away so quickly they did not have time to wait for their bread to rise, so during Passover neither leavening nor flour can be used. Matzoh does use flour but it is made in a special way, very quickly and at a high heat so that fermentation or rising is not possible. I’m really not an expert, although in other years we’ve made our own matzoh was actually a fun thing to do with the kids.
That brings us around to the special challenge of the cake. First, it’s just part of dinner, it’s not part of the ritual foods at all. (In fact, dessert is really supposed to be a special piece of matzoh called the afikoman). But you have to understand some of the ritual behind the Passover foods and storyline to understand the special challenge of cake on Passover. Because there can be no flour or leavening, this torte relies completely on ground nuts and eggs for body, and beaten egg whites for lift. This means it’s also suitable for a gluten-free diet. It‘s a Dorie Greenspan recipe, and it’s delicious - absolutely 5 star.

Pesach table the sea is divided

Potatoe knish for Passover Thank you Susan Streiter Fedrow for sharing

Peeled and chopped 2 large russet potatoes. Put in pot with cold water and added 3 peeled cloves of garlic. Boiled ~15-20 minutes. Drain then mash the potatoes and garlic together. In medium bowl, combine mashed potatoes, 2 eggs slightly beaten, 1 Tbsp olive oil, 3/4 cup gf matzah meal, 1 Tbsp onion powder(or Sauteed onions) salt and black pepper.
Used medium scoop and formed into balls. Brush with egg wash (1 egg yolk beaten with 1 Tbsp water).
Place on baking sheet and bake at 400 for 20 minutes - I ended up baking an extra 15-20 minutes…..maybe because I used the medium scoop?
Made ~ 20 knishes (original recipe said makes ~ 42 mini knishes). I used 4 med potatoes yielded 24. )

healthy oatmeal pancakes topped with cottage cheese pomegranate seeds and a dollop of sugarfree apricot jam!
beat an egg add 1 Tbs oatmeal, mix and fry in a pan !

Pavlova for Shabbat

BAKED YELLOW PLANTAIN PIONONOS
Ingredients:
1 1/2 yellow plantain
About 1/2 lb cooked protein, I used ground beef
2 organic eggs, beaten
2 cups shredded cheese
oil, for greasing the pan
chopped cilantro, for serving

Method:
Preheat oven to 400° F (204° C). Peel and slice 6 strips of yellow plantain lengthwise, about a 1/4 inch thick. Cut 6 thin rounds. Grease a muffin pan. Place one round on each muffin cup, and add one slice of yellow plantain, creating a ring. Fill the center with your favorite cooked protein. Beat 2 eggs, and pour over protein. Top with your favorite cheese. Bake for 20-25 minutes.

nice idea for how to layout the fruit

classroom rocket

Apple Sour Cream Cake…
CAKE INGREDIENTS
1/2 cup butter (one stick)
1 cup sugar
2 eggs (room temperature)
1 1/2 tsp vanilla
2 cups flour
I tsp baking powder
1 tsp baking soda
1 cup sour cream
3 medium apples peeled, cored and chopped fine
2 tsp lemon juice
TOPPING INGREDIENTS
I cup chopped pecans
1 cup brown sugar
2 tsp cinnamon
1/4 cup cold cubed butter (1/2 stick)
CAKE INSTRUCTIONS
1. Preheat oven to 350°. Grease 13x9” pan
2. Peel, core & chop apples. Add 2 tsp lemon juice, toss and set aside.
3. In a large mixing bowl beat butter & white sugar until well incorporated.
4. Add eggs & vanilla, beat until light and fluffy.
5. Sift dry ingredients together. Add to egg mixture alternating with sour cream.
6. Beat mixture just until each addition of flour & sour cream are just incorporated into the batter. Stir in chopped apples.
7. Spread half the batter into the greased pan. Sprinkle half the topping over the batter.
8. Pour the other half of the batter over the topping. Sprinkle with the remaining topping.
9. Bake at 350° 35-40 minutes (until a toothpick comes out clean.)
10. Cool on a wire rack.
TOPPING INSTRUCTIONS
Place all topping ingredients into a medium bowl. Rub mixture between your fingers until butter is well distributed into the mixture

Let food be thy medicine, let medicine be thy food" - Hippocrates
Healthy foods #12: Arun's cookies
1 cup rolled oats
1 very ripe banana
Mix well, mashing with your hands to make a smooth dough. Pre-heat oven at 400 degrees. Line baking tray with parchment paper. Places amounts of the dough on the sheet, patting them into round cookies. Should make 8 cookies.
Bake for 20 minutes, then turn them over. Bake for another 15 minutes.
Done!

https://www.emerils.com/126595/passover-brisket?fbclid=IwAR0zVxqBXauDcjbx9-B14jh7bar70FcYsdsKF_zRR4PhAhm3A1MukCZDD5A

Passover Brisket Recipe Passover Brisket Yield: About 8 servings Ingredients One 6-pound brisket 1 head garlic, cloves peeled 1 quart beef stock (unsalted or low-sodium) 3 tablespoons vegetable oil 4 cups sliced onions 1 cup ketchup 1 cup chili sauce 1 cup packed brown sugar 2 teaspoons salt 2 teaspoons Emeril's Ori...

LOVE THIS IDEA! ❤️
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