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PERSISTENCEMIMI Posts: 11,917
8/17/15 3:14 P

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PERSISTENCEMIMI Posts: 11,917
8/14/15 6:23 P

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Basic recipe of fruit pie
Courtesy of WW recipe review board


www.weightwatchers.com/community/mbd
/p
ost.aspx?page_size=25&rownum=9&threaR>dpage_no=1&sincedate=2%2f15%2f2015+1
2%
3a00%3a00+AM&thread_id=170024029
&board
_id=130&forum_id=1&thread_na
me=Request
%3a+fruit+pie&mod_no=&da
terange=all&vi
ewchange=OPENDATEDESC


I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
8/13/15 10:56 A

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Page 1 - collection of cholent recipes


Modern cholent emoticon

www.haaretz.com/life/culture/modern-
ma
nna-recipe-tbeet-adapted-from-victorR>ia-levy-1.407786



Cholent (stew) guide and recipe emoticon

http://www.familyfriendlyfood.com/2010/0
5/cholent-a-15-hours-shabbat-stew-a-k-
a-hamin-chamin/ www.familyfriendlyfood.com/2010/05/c
ho
lent-a-15-hours-shabbat-stew-a-k-a-hR>amin-chamin/



Claudia Roden Cholent emoticon
www.myjewishlearning.com/culture/2/F
oo
d/Ashkenazic_Cuisine/Germany/CholentR>/Cholent_Recipe.shtml



Chicken Cholent emoticon

1 pkg chicken leg quarters
2 potatos cut in small pieces
1 onion whole
1 parsnip in chunks
1 cup barley
1 leaf of leek
onion powder
garlic powder
paprika
salt generously
2 soup spoons of chicken soup mix
a few shakes of soy sauce
2 or three small drops of honey
4 1/2 cups of water

Dump it all in your crockpot. Turn it on. Watch it cook. Enjoy 25 hours later.


8 Cholents emoticon

www.myjewishlearning.com/recipes/?ai
d=
t&v=86



Moroccan Dafina emoticon

www.tastebook.com/recipes/2885793-Mo
ro
ccan-Dafina-Sephardic-Cholent



Cholent - epicurious emoticon

www.epicurious.com/recipes/food/view
s/
chief-of-staff-cholent-hebronite-hamR>im-231758



Cholent - Wikipedia emoticon

en.wikipedia.org/wiki/Cholent


Safta Rachel Chamin emoticon


jewishfoodexperience.com/recipes/saf
ta
-rachels-hamin/



Tori Avey Cholent emoticon

toriavey.com/toris-kitchen/2011/01/c
ho
lent/



Many recipes of Chplent emoticon


www.cyber-kitchen.com/rfcj/category.
cg
i?category=CHOLENT



Cholent from Morocco emoticon

www.grouprecipes.com/105827/cholent-
fr
om-morocco.html



The stew that cooked for 12 hours emoticon

articles.latimes.com/2002/sep/25/foo
d/
fo-watch25



Vegetarian Chamin emoticon

www.israelnationalnews.com/News/News
.a
spx/172972#.VQySh47F_VU



More cholent recipes emoticon

www.aish.com/f/r/80407277.html


Levana's whole foods emoticon

www.levanacooks.com/cholent-and-all-
va
riations/



Moroccan chamin emoticon

www.levanacooks.com/cholent-and-all-
va
riations/



4 cholent recipes emoticon


jewishexponent.com/cholent-a-taste-o
f-
the-world-to-come



Root vegetable chamin emoticon

www.baronesstapuzina.com/2010/01/12/
ha
min-slow-cooking-for-the-soul/



Tebbet cholent emoticon

www.bigoven.com/recipe/tebeet-a-seph
ar
dic-chicken-cholent/29726



Ari cooks chamin emoticon

https://aricooks.wordpress.com/tag/s
ep
hardi-cholent/



Spanish cholent emoticon

jewishstudies.washington.edu/convers
o-
cookbook/adafina-sephardic-sabbath-sR>tew/



You tube Moroccan chamin emoticon

https://www.youtube.com/watch?v=-M65
pG
a2knw



Moroccan chamin emoticon

www.oorahspirit.org/moroccan-chamin-
se
phardic-cholent/



Dafina cholent emoticon

www.globalgourmet.com/food/cookbook/
20
09/jewish-slow-cooker/dafina.html#axR>zz3Uxw0NUPl



Yummy vegetarian cholent recipes emoticon

www.jewishveg.com/recipes.html


Vegetarian cholent emoticon

www.haaretz.com/culture/modern-manna
-r
ecipe-vegetarian-cholent-1.409323
emoticon

Joan Nathan cholent

cooking.nytimes.com/recipes/1013371-
ch
olent
emoticon

www.jewishmag.com/43mag/cholent/chol
en
t.htm
emoticon

www.myjewishlearning.com/recipe/chol
en
t-recipe/
emoticon

www.npr.org/sections/thesalt/2014/02
/2
2/280231765/cholent-the-original-sloR>w-cooked-dish
emoticon

www.aish.com/f/r/80407277.html emoticon

whatjewwannaeat.com/cholent/ emoticon

www.saveur.com/article/Recipes/Chole
nt
-Beef-Stew
emoticon

www.pbs.org/food/recipes/cholent/ emoticon

www.latimes.com/food/la-fo-cholent-s
-s
tory.html
emoticon

orsimcha.com/cholent-cook-off/cholen
t-
cook-off-2012-recipes/
emoticon

recipes.sparkpeople.com/cookbooks.as
p?
cookbook=318978
emoticon

kosheronabudget.com/koab-recipe-exch
an
ge-cholent/
emoticon

www.jewishfood-list.com/recipes/chol
en
t/&cholent_index.html


food52.com/recipes/8597-traditional-
me
at-cholent-overnight-jewish-shabbat-R>stew
emoticon

www.worldofjudaica.com/jewish-recipe
s/
entrees/traditional-cholent-recipe
emoticon

www.tastebook.com/recipes/2714184-Ga
il
-Rauner-s-Cholent
emoticon

www.centralsynagogue.org/community/f
oo
d/detail/cholent
emoticon

https://laneyhoney.com/recipes/meatc
ho
lent.pdf
emoticon

www.centralsynagogue.org/community/f
oo
d/detail/cholent
emoticon

www.bigoven.com/recipe/kosher-cholen
t/
104364
emoticon

dbschaefer.com/recipes-from-ten-oaks
-m
anor/cholent/
emoticon

food.lizsteinberg.com/2011/11/23/veg
an
-slow-cooker-cholent-with-legumes-frR>eekeh-and-spices/
emoticon

www.vegparadise.com/asknettie72.html emoticon

www.jsonline.com/features/recipes/11
97
84364.html
emoticon






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PERSISTENCEMIMI Posts: 11,917
8/12/15 11:06 P

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Page 2 - Collection of Cholent recipes

www.jewishexponent.com/culture/2015/
02
/cholent-the-ultimate-shabbas-food
emoticon

www.healthyfamilyhealthyyou.com/low-
do
wn-cheatin-cholent-easiest-vegetariaR>n-cholent-recipe-ever/
emoticon


Cholent (stew) guide and recipe


http://www.familyfriendlyfood.com/2010/0
5/cholent-a-15-hours-shabbat-stew-a-k-
a-hamin-chamin/ www.familyfriendlyfood.com/2010/05/c
ho
lent-a-15-hours-shabbat-stew-a-k-a-hR>amin-chamin/


emoticon CHICKEN CHOLENT (STEW) This is the double recipe in 7 quarts heavy pot

A friend gave me her recipe of cholent (stew) made with chicken. Usually Cholent is cooked wit beef.
Fantastic!
Please read my notes before making this dish. I write a lot, but actually the recipe is very easy to make.

Notes:

1. I cook it during the day for about 6 hours. This recipe takes less time than the standard one. You may want to cut the ingredients in half, in case you don't like it.
I reserved 7 1/2 hours for cooking because I doubled the recipe.
2. I make large amounts because we like to eat it every day, or when we have company. (12-14 boneless, skinless chicken thighs)
3. I like to prepare as much as possible the day before. I sauté the onions, rinse the chicken very well and soak the beans all night in a lot of cold water. I also prepare the spice mix and rinse the small potatoes very well. I keep the clean potatoes and the onions in the refrigerator overnight.
5. For this recipe, I need to be at home the whole time, because I change oven temperatures couple of times, and also because I don't want to burn the bottom of the pot when more water is needed before it burns!
6. The spice blend needs to coat each layer
7. I put on the top of the pot about 8-10 raw eggs with the peel, when I cook it in my 7 quarts heavy pot that can go to the oven When done, the eggs are light brown color and taste wonderful.
8. A way to save time: After you layer everything in the pot with the water and spices, I put the pot over the stove and cook until the water boils. Only then I move it to the oven.
10. Some recipes say to cover with water 3/4 of the ingredients, and cook on low oven (225 F) 12-15 hours. First simer on the stove on low heat for 45 minutes.
9. After you put the chicken layer in the pot, spray over the chicken with olive oil spray.

INGREDIENTS (when I use 7 quarts heavy pot that can go to the oven)

12-14 boneless, skinless, boneless chicken thighs
2-3 marrow bones
2 large onions, chopped and sautéed until caramelized (I do it the day before and refrigerate until use)
12 Small new potatoes, rinsed well, with the peel (you can use large potato and cut to quarters)
2 cups Lima beans (small) soaked over night in a large container with lots of water to cover, at least 5" above beans
1/2 cup barley
6-8 pitted dates




*** Important! Water to cover only about 1/4 to 1/3 of the pot. I added one time 2 cups of hot water, after 4 hours of cooking I was lucky I didn't burn the bottom of the pot.
Next time I'll check after 2 hours if there is still water in the pot.

Spice mix:

2 tablespoon instant coffee (decaf is fine)
4 TBS Osem Consomme chicken powder (found in the Kosher section)
4 tablespoons sweet Hungarian paprika
Black pepper to taste, freshly ground
1 teaspoon Salt (or less)
I also added Ras El Hanut (fish market) and Chicken spice (Rachel) (Schwartz) to taste

Mix all together and coat every layer as written below

DIRECTIONS
1. Pre heat oven to 375 degrees (when I prepare things the day before)
2 Start to layer:

Order of layers

1. Caramelized Onions on the bottom. Coat with spice mix . Add marrow bones
2. Chicken

Around the chicken arrange the following:
3 Beans. Coat with spice mix
4. Barley. Coat with spice mix
5. Dates
6. Eggs on the top

Water to cover only 1/4 to 1/3 from bottom. (see note # 8)

3. Cook in 350 degrees oven for 30 minutes
4. Lower oven temperature to 300 degrees and cook 2 1/2 hours more
Check now if there is still water in the pot.
5. Lower oven temperature to 275 degrees and cook until you still have little water on the bottom, nothing is burnt and the chicken is moist and ready to eat. (about 3 hours)
Check also that the beans are ready.
If you have time to be at home, you can skip step # 4 and lower it from 350 to 300 right after step # 3
You can lower the oven temperatures to 275 for some time.

Sounds so complicated, but it is very easy to make and tastes delicious.

Enjoy

****************************************
********

OTHER HAMIN RECIPES


www.joyofkosher.com/recipes/family-h
ei
rloom-chulent/



www.food.com/recipe/shabbat-chamin-c
ho
lent-meat-and-potato-stew-269267



oukosher.org/recipes/shimons-cholent
-r
ecipe-meat/

















Edited by: PERSISTENCEMIMI at: 8/16/2015 (19:23)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
8/12/15 10:27 P

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Moved

Edited by: PERSISTENCEMIMI at: 8/13/2015 (10:57)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
8/12/15 8:09 P

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Moved

Edited by: PERSISTENCEMIMI at: 8/12/2015 (20:13)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
7/16/15 9:28 P

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CHICKEN THIGHS WITH CARROTS AND DRIED PITTED PLUMS

We both loved it! Superb!
Note!
I would do the following steps the day day before: Sauté the chicken on both sides, add the onions and the garlic and continue sautéing for 5 minutes more. Refrigerate.

* 1 teaspoon saffron, soaked in 5 cups boiling water for one hour. I do this step at the beginning of the day I cook/serve it

INGREDIENTS

1/2 cup olive oil ( I use about 1/4 cup or less)
2 pounds chicken thighs
2 medium onions, chopped ( I use large onions)
2 cloves of garlic, minced ( I use more)
2 teaspoons salt (I used much less)
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 teaspoon saffron, soaked in 5 cups boiling water for one hour ( I do this step at the beginning)2 cups boiling water
2 pounds carrots, peeled and sliced
2 1/2 teaspoons sugar
1/2 cup fresh lemon juice ( I wonder how it will taste using lemon from a bottle) I used fresh lemon juice, but less.
2 cups dried plums ( I used less)
White (or brown) rice Optional

METHOD

1. Heat half of the olive oil in a non-stick pot and sauté the chicken pieces until golden brown color.
Add the onions and the garlic and continue sautéing 5 more minutes.
2. Add the salt, pepper, cinnamon and saffron water. Add now the boiling water.
Bring to a boil. Cover the pan and cook on low heat about 45 minutes. Stir from time to time.
3. In the meantime, heat the rest of the oil in a wide pan, and sauté the carrots for 7 minutes. Add it to the chicken pot.
4. Add now the sugar, lemon juice and dried plums. Cover and cook on low heat about 50 minutes more.
Taste, correct the spices if needed. Serve with white (or brown) rice

Put rice in the plate and then add the chicken dish with the juices and dried plums.

Enjoy





Edited by: PERSISTENCEMIMI at: 7/20/2015 (17:51)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
7/13/15 5:05 P

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Ina Garten Food Network

Smoked salmon and vegetables cream cheese bagels
I'll make it. Sounds fantastic.

You may want to use low fat cream cheese.


www.foodnetwork.com/recipes/ina-gart
en
/smoked-salmon-and-vegetable-cream-cR>heese-bagels-recipe.html






Edited by: PERSISTENCEMIMI at: 7/13/2015 (17:06)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
7/12/15 10:37 P

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2,468 W8watchers Recipes at food.com


Enough to keep you busy for a long, long time..................
Enjoy


www.food.com/search/weight+watchers+
re
cipes


I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
7/5/15 10:37 A

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CORN PAW


Sometimes I like to eat a" not so healthy" food . As long as I'm not doing it too often and I take a smaller portion, I can maintain my weight loss better.

Yesterday, at the 4th of July party, someone brought this dish . It was a huge success so I requested the recipe. I just got it. No wonder it was delicious. One stick of butter in it!!!
So easy to prepare. I'll prepare it the way it is written, but take smaller piece(one piece).
I'll make it sometimes for a potluck lunch or dinner
look at the ingredient's list.....How can it tastes bad? .....smile........

CORN PAW

1 can creamed corn

1 can whole kernel corn, undrained

2 eggs

1 cup sour cream

1/2 cup butter, melted

1 pkg. Jiffy corn muffin mix


Mix all ingredients and place in a buttered 2-1/2 quart casserole dish (a 2 quart dish will also work). Bake uncovered at 350 for 90 minutes.


Good hot or cold.




Edited by: PERSISTENCEMIMI at: 8/4/2015 (12:22)
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PERSISTENCEMIMI Posts: 11,917
6/20/15 4:23 P

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RUSSIAN BISCUITS (another recipe. Use this one)

Note! Make the dough in the food processor. Use for the filling blueberry, raspberry, apricot,or strawberries thick jam or perverse.

Ingredients for Russian DOUGH (DRY INGREDIENTS

4 1/2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder

DOUGH (WET INGREDIENTS)
1/4 cup melted butter
1/4 cup orange juice
1/2 c vegetable oil
3 whole eggs
1 egg yolk
1 1/4 tsp. vanilla
1 teaspoon orange rind

FILLING (JAM OR PRESERVES)
blackberry preserves or jam
blueberry preserves or jam
1 1/2 to 2 cups chopped walnuts or pecans
1 1/2 to 2 cups raisins

DIRECTIONS STEP-BY STEP

1. Sift all your dry ingredients into a large bowl.

2. Now in the center of the dry ingredients make a hole and the remaining dough ingredients. Knead this all together until combined well.

3. Cover lightly with plastic wrap and refrigerate the dough for 2 to 3 hours.

4. Remove dough from frig and cut into four equal pieces.

5. To assemble: start by rolling out one piece of dough onto a floured work surface, into a nice circle or triangular shape. Now spread blueberry jam or preserves over entire circle, follow with blackberry jam or preserves layer. (you can use your own combination of jams or use just one kind). Sprinkle over the jam with raisins and then repeat using the nuts.

6. In jelly roll fashion roll the dough up nicely. Using a pastry brush brush the top and sides of the roll with egg white and then sprinkle with cinnamon and sugar

7. Cut the roll into 1 to 1 1/2 inch slices (about 10 to 12 slices per roll)and place on lightly greased cookie sheet about 2 inches apart. (Making sure the sugared side is up)
Note! Better to bake over parchment paper, greased lightly. Will not stick to the paper.

8. Bake in preheated 350 degree oven for about 20 to 25 minutes. Remove and allow to cool. (Optional . I'll not do) You can sprinkle while hot with additional sugar or drizzle them lightly with a glaze of powdered sugar, milk and vanilla)

****************************************
*******

Another option of fillings

To assemble: start by rolling out one piece of dough onto a floured work surface, into a nice circle or triangular shape. Now spread bluberry jam or preserves over entire circle, follow with blackberry jam or preserves layer. (you can use your own combination of jams or use just one kind). Sprinkle over the jam with raisins and then repeat using the nuts.





Edited by: PERSISTENCEMIMI at: 6/20/2015 (16:46)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
6/16/15 8:51 P

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Zucchini patties
Delicious!

I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
6/13/15 11:03 A

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ROASTED VEGETABLES
I got this recipe from a great cook

INGREDIENTS

3 large sweet potatoes, peeled and cut into slices (I use only the GARNET sweet potatoes. Amazing flavor and sweetness!)
12 Yukon potatoes. medium size. Rinse well but do NOT peel. Cut each one to quarters
5 Parsnips, peeled and cut to slices
4 large carrots, peeled and cut to slices
3-4 tablespoons olive oil

In a bowl mix together:
2-3 tablespoons olive oil
salt to taste ( about 1 teaspoon or less)
5 tablespoons chopped fresh dill
2 teaspoons of fresh Rosemarie or 4 tablespoons dried Rosemarie, chopped
1-2 tablespoons black peppers.
Mix all ingredients well


METHOD

Pre-heat oven 400 F degrees

1. Put the oil on the bottom of the pan.
2. Put all the vegetables in the pan. Mix well with the oil. Do NOT cover.
3. Bake for 30 minutes. Take out of oven and mix well all the vegetables.
4. Add 2 or more teaspoons of olive oil. Mix with the vegetables. COVER the pan and cook for 20 minutes more. The vegetables should almost be done at this stage.
5. Take out the pan and add all the ingredients you prepared in the bowl. Mix well with vegetables.
6. Change oven temperature to 375. Bake 8 minutes more UNCOVERED.
Turn oven off. Leave in oven for 20 minutes more.

When serving from the refrigerator:
Pre-heat oven to 325
Leave it out at room temperature for 2 hours.
Heat it UNCOVERED. Serve in the same pan.

Enjoy






Edited by: PERSISTENCEMIMI at: 6/15/2015 (18:13)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
6/10/15 12:01 A

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Baked Kibbeh


www.sbs.com.au/food/recipes/baked-ki
bb
eh-kibbeh-bil-sayneeyeh



********************************

www.rehanadujour.com/2014/05/20/kibb
eh
-bil-sanieh-baked-kibbeh/



***********************************


www.justapinch.com/recipes/main-cour
se
/other-main-course/baked-kibbeh.html



***************************************


www.thespicekitrecipes.com/easy-leba
ne
se-kibbeh-kibbie/



****************************************
*****




Edited by: PERSISTENCEMIMI at: 6/10/2015 (00:12)
I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
6/8/15 9:40 A

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The lemon bowl. Great recipes

thelemonbowl.com/recipe-index

I'll celebrate 10 years of maintenance on July 2nd, 2014!

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6/8/15 9:38 A

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

STUFFED PEPPERS - Recipe # 1
As much as we love the second recipe, I made today a different stuffed peppers recipe and we like this one even more. Very different from recipe # 2

INGREDIENTS

The Filling

8-10 red peppers (depends on their size)
1/2 cup basmati or long grain rice
1 pound ground chuck
1 tablespoon sweet paprika

The spicy onions

2-3 large sweet onions, chopped fine in the food processor
1/4 cup olive oil (I used less)1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon cumin
I added Ras El Hanut

The sauce

28 oz. can tomato sauce
1 cup boiling water
1 teaspoon salt ( or less)
1 tablespoon hawaij for soup (see on the bottom how to make this spice mixture)
1/4 teaspoon black pepper
1 tablespoon sweet paprika
3 cloves garlic, minced
1 teaspoon sugar (optional)
I added Ras El Hanut

METHOD

1. Prepare first the spicy onions:

Heat oil in a pan and sauté the onions until golden color. Add the spices and sauté extra 2 minutes.
Add the spicy onions to the rice and cool it.

2. Mix well all the ingredients for the filling.

3. In another container mix together all ingredients of the sauce.

4. Fill the peppers with the filling almost all the way to the top

5. Put the sauce in a large deep skillet that can contain all the peppers in one layer.
Put in all the already filled peppers and bring the sauce to a boil. When boiling well,
reduce the heat to low and cook it for about 1 1/2 hours.

OVEN METHOD

I will try this version.
Add to the filling mix some sauce, so the filling is very moist.
Cover the skillet with Saran wrap. Cover the Saran wrap with heavy aluminum foil, making sure that it is covering all areas of the Saran wrap. You should not see any Saran wrap at all! I was told this trick by a chef.
Do NOT add any sauce to the pan. The Saran wrap will act like a moist tent that will drip "rain drops" to the peppers. Bake at 350 for one hour. Check, and if needed, keep baking until rice is read and soft.
I hope this method will work!!!




*********************************

emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

STUFFED PEPPERS - Recipe # 2
A great cook gave me this recipe for stuffed peppers
Please read the whole recipe before making it.

Notes!
1. They freeze well. I take them from the freezer to the refrigerator 2-3 days until thawed. I always heat them up in the toaster oven, for at least 15 minutes, so the extra juices dry out.
2. I use for this recipe three Pyrex pans, 11x17x3
3. When I take the pans out to flip the peppers to the other side, I also change the place to the pans in the (convection) oven

INGREDIENTS

12 red peppers (or all colors)
2 small sweet onions, diced
1-2 teaspoons olive oil ( can be without it too)
2 pounds ground chuck
1 pound ground turkey
2 tablespoons salt (I use much less)
3 garlic cloves, peeled and minced
1 teaspoon black pepper
1 tablespoon sweet paprika
2 large eggs
15 oz. tomato sauce
24 oz. can of Prego with mushrooms
2 extra garlic cloves, peeled and minced (for the end of the cooking)
3/4 cup of long grain rice

DIRECTIONS

Pre- heat the oven to 400 degrees

1. Cut each pepper in half to long axis
2. In a pot, using high heat, sauté the onions, stirring often, with a little salt, until they are almost soft.
3. In a separate bowl mix together the beef, turkey, salt, garlic, black pepper and sweet
paprika. Add the eggs and mix well.
4. Put the half peppers in the pan, in one layer and fill them with the meat and rice mix. You can fill all the way to the top.
5. Add to the pot that we sautéed the onions boiling water. Pour this water to the Pyrex container, about 1'' high. Do not cover the peppers with boiling water.
6. Cover the pans with aluminum foil ( I use heavy aluminum foil.
7. Cook the peppers, covered, for 20 minutes. Take out peppers, and flip them to the other side. Bring back pans to the oven, in different shelves.
8. Cook in the same temperature, covered, 25 more minutes. The peppers will "burn" just little
9. Take out the pans, and flip again the peppers to the other side. Now the meat is on the top of the pepper.
10. Pour the Prego sauce and the tomato sauce over the peppers. Cover the peppers with the sauces. Take OFF the cover (aluminum foil) and bake it , uncovered, 15 minutes more.
11. Add the 2 garlic cloves and spread in the pans.
12. Turn OFF the oven, bur keep the peppers in the oven for 20 more minutes.

DONE!
Tastes wonderful!



*************************************

Stuffed peppers recipes

Lebanese stuffed peppers

www.myrecipes.com/recipe/lebanese-pe
pp
ers


**************************************

www.food.com/recipe/lebanese-stuffed
-p
eppers-474359


***************************************

www.lebanese-cuisine.com/stuffed-bel
l-
peppers/


*************************************


www.lebanese-cuisine.com/


**********************************

Edited by: PERSISTENCEMIMI at: 6/22/2015 (21:43)
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Three versions of tater tots casseroles


www.crispyrice.com/recipes/tatertotc
as
s.html


**************************

Tater tots casseroles - Spark People


recipes.sparkpeople.com/great-recipe
s.
asp?food=tater+tot+casserole



**********************************

Weight Watchers tater tots casseroles


lovewwrecipes.blogspot.com/2007/10/t
at
er-tot-casserole.html














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My sister's Italian ragu
Freezes well!

You may add a small amount of baked beans to the prepared ragu.

INGREDIENTS

1 pound ground beef
1 large carrot
1 large onion
3 stalks of celery
garlic cloves, minced
Oregano, black pepper and salt to taste

DIRECTIONS

Peel the onion, carrot and celery. Put all in the food processor until very mush.
In a pot, put a little butter and add the vegetables to the pot. Cook on medium heat for 10 minutes, with lid covered
Add the beef and use a fork to mix it with the vegetables, until it changes the color.
Now add spices and 8 oz. can of tomato sauce. Mix well and add some water. Not much.
Bring to a boil, lower the heat and simmer for 1 1/2 hours.
If it I too dry, add some water during cooking.

Add it over cooked vegetables or potatoes or rice , or spaghetti.

Enjoy



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Skinny Single Serving Microwave Brownie

This brownie looks tastier than the 3-2-1 cake I posted sometime ago. The technique is also different
Enjoy
.

amyshealthybaking.com/blog/2014/02/1
2/
skinny-single-serving-microwave-browR>nie/


***************************

Amy's Healthy Baking


amyshealthybaking.com/recipe-index/







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Frappe- Mocha simple and quick
Starbucks copy cat

On my list to make this week


thischickcooks.net/2011/05/20/iced-f
ra
ppe-mocha-simple-quick/


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Frappe- Mocha simple and quick
Starbucks copy cat


thischickcooks.net/2011/05/20/iced-f
ra
ppe-mocha-simple-quick/


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An edible mosaic
Fantastic Web site

This spice blend Ras El Hanut is one of the best I've seen.


www.anediblemosaic.com/ras-el-hanout
-m
oroccan-spice-mix/


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Parmesan Roasted Cauliflower
Spark People


rasamalaysia.com/parmesan-roasted-ca
ul
iflower/?utm_source=zergnet.com&utm_R>medium=referral&utm_campaign=zergnet
_532288


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Honey Ginger Grilled Salmon
Spark People Recipe

I made this recipe. Delicious!


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=261275


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Bzar(aka besar) spice blend

1 tablespoon fennel seed
2 tablespoons cinnamon (or teaspoons?)
2 tablespoons coriander seeds
2 teaspoons black peppercorns
1/2 teaspoon quajilo chili flakes
2 teaspoons ground turmeric

Roast all spices, (except the ground turmerik) in a dry pan until you can smell the aroma of the spices.
Cool the spices, grind them, mix with the turmerik and store in an air tight container.







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Superb Fresh Salad and so easy to make!

Every time my friend makes this salad, we ask her to double the usual amount, because we like this salad very much and we eat large portions of the salad.

Notes!
1. She uses regular salad dressings (always mixes two dressings), so the calories and fat are higher, BUT she uses less. This salad will NOT taste good with fat free or low fat dressing.
2. From time to time, she experiment with different salad dressings. Good idea!
3. Add the ready to eat rice noodles at the last minute, for great crunch.

INGREDIENTS

3-4 smaller romaine hearts lettuce (Costco has two kinds of romaine hearts. The smaller one tastes better), chop them fine
1/3 of red onion, chop fine in the food processor
Feta cheese (to taste), crumbled or cut to small chunks
3-4 tomatoes, diced
Few chopped black pitted olives, for color
A handful of rice noodle, already ready to eat, the smaller, the better. They add lots of crunch. Add at the last minute.
La Choy Chinese noodles work. You can find them in the international food section
Dried cranberries to taste

Salad dressings:
1. Craft ranch with cucumbers
2. Ken's three cheeses Italian salad dressing
Mix together

Start with a small amount to the mixed dressing. Mix well with the salad, and check again if you need more dressing. We usually tend to put more dressing than necessary.

Enjoy



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Spicy three bean chili
The food network
Farmhouse rules


www.foodnetwork.com/recipes/nancy-fu
ll
er/spicy-three-meat-chili.html


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Egg custard recipe

www.food.com/recipe/baked-custard-99
81
3


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MEDITERRANEAN LAYERED CASSEROLE

A friend gave me this recipe. We like it a lot.

*** I Use any spices you like. I use Mediterranean and middle-eastern spice blends.
Here is a link to our Spice Mixes and Herb Seasoning blends food category.

www.sparkpeople.com/myspark/team_mes
sa
geboard_thread.asp?board=0x10495x736R>7277


INGREDIENTS

The spices I used:
Sweet Paprika
Grilled chicken spice
Baharat Kebsa
Osem Consome





Edited by: PERSISTENCEMIMI at: 4/30/2015 (19:06)
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2 PP (Weight Watchers Points Plus) per serving

3-2-1 Cake in a Cup - Done in 1 Minute

INGREDIENTS

1 box of DRY Angel food cake
1 box of any box DRY cake you like (it does not have to be low fat)
Mix the two box together. Mix it well. (DRY mix)
Store in an air tight container

METHOD

In a safe Microwave cup (try first in a large cup) put:

3 tablespoons cake mix
2 tablespoons water
Mix well in the cup

Microwave for 1 minute

Done!

I've found that it came too dry. I'll either add more water, or reduce the time it is in the Microwave.

emoticon Please do not expect to have a large portion. Not for 2 Points Plus.........





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Today I made a chicken recipe that I think is the best chicken I've ever made. (besides the chicken BBQ recipe)
From Amish cooking cookbook

BUTTERMILK OVEN - "FRIED" CHICKEN (also easy to make)

Important Notes:

1. I think the best results are if I bake it just before dinner or just before guests are coming.
2. Experiment with the type of pan material you use. Metal cookie sheet will react different from clay dish, for instance.
3. There is a reason why they say to line two baking sheets with foil. It makes the chicken more crispy on the outside and juicy in the inside.
4. Do NOT over bake the chicken. I used a meat thermometer and took the chicken out when it was safe and ready. 165 degrees Farenheit
5. You will get better results if you marinade the chicken for the whole night, or for the whole day (more than the minimum 6 hours.
6. The dish that I didn't used foil, was more soft and less crispy, but not dry at all (I ran out of aluminum foil)
7. I used skinless, boneless chicken thighs. Yummy. I'll try it also with a breast of chicken, and hope it will not dry out because of the marinade.
8. I definitely will double the recipe
9. I'll freeze one piece, and see if it keeps the same quality as a fresh baked one.

INGREDIENTS

1 1/2 cups buttermilk
4 teaspoons garlic powder, divided
2teaspoons salt
2 teaspoons dried thyme, divided
1 teaspoon dried sage
1 teaspoon paprika
1/2 teaspoon black pepper
2 1/2 pounds chicken pieces, skin removed
nonstick cooking spray
1 1/2 cups dry bread crumbs, Italian Style (NOT plain)
1/4 cup all- purpose flour

METHOD

1. Whisk buttermilk, 3 teaspoons garlic powder, salt, 1 teaspoon thyme, sage, paprika and pepper in large bowl until well blended.
Add chicken, turn to coat. Cover and refrigerate at least 5 hours or overnight.

2. Preheat oven to400F. Line two baking sheets with foil: spray with cooking spray.

3. Combine bread crumbs, flour, remaining 1 teaspoon garlic powder and 1 teaspoon thyme in large shallow bowl.
Remove chicken from buttermilk mixture, allowing excess to drip off. Coat chicken pieces, one at a time, with crumbs mixture. Shake off excess crumbs. Place on prepared baking sheets: let stand 10 minutes.

4. Bake about 50 minutes or until chicken is golden brown and juices run clear, TURNING ONCE.
Makes about 8 servings

Enjoy



****************************************
****************

MY BEST EVER BAKED BBQ CHICKEN ! (new update)
5 minutes preparation!
Freezes very well. Good for entertaining
Costco BBQ sauce made this dish the best I've ever done:
Squeezable sweet baby ray's gourmet sauces, award winning BBQ sauce. One bottle is 40 oz (2 LB. 8 oz) 1134g
I recommend making it in a large aluminum foil container that you can discard when chicken is done. No cleaning....

INGREDIENTS

One large package of boneless, skinless chicken thighs (Costco) - 8 1/2 to 9 pounds
2 bottles of Costco sweet baby ray's BBQ sauce (40 0z. each) You'll use about 1 1/2 bottles


METHOD

1. Pre heat oven to 350 degrees
2. In a large bowl put in all chicken thighs and BBQ sauce. Mix well.
3. In a LARGE pan (that contain all chicken pieces in SINGLE LAYER) put heavy duty aluminum foil on the bottom (to avoid a lot of cleaning later)
4. Put chicken pieces on bottom in SINGLE layer with all BBQ sauce
5 . Cover well with aluminum foil and bake 1 hour and 45 minutes
6, Take off aluminum foil, INCREASE oven temperature to 425 degrees and continue
baking until chicken is browned well (and have some black spots)l.
WATCH the oven OFTEN (every 4-5 minutes) so you don't burn the chicken.
7. Turn the chicken to the other side. Put back in the oven and again, watch carefully and bake it until it browns well and have some black spots
8. Let it cool and then you can freeze it

9. 3 days before you need to serve the chicken, take it out of the freezer and thaw it in the refrigerator.
Take out of refrigerator. Bring to room temperature and with a cover on (of aluminum foil)
Pre-heat the oven 350 degrees. Hear it for about 30-45 minutes with the cover on,
OR
heat it in the microwave , and serve in chafer (spelling....) dish as I did.

Bon Appetite










Edited by: PERSISTENCEMIMI at: 4/30/2015 (18:58)
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Mediterranean and Middle East recipes


shenanchie.tripod.com/FoodFare/arabi
c.
htm


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27 Kale salads


bembu.com/kale-salad-recipes

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SPICY WHOLE ROASTED CAULIFLOWER

I'm making this recipe today. I'll check back how it turned out.

www.purewow.com/entry_detail/recipe/
88
21/Forget-florets--roast-the-whole-dR>amn-cauliflower.htm


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This is the cake that we liked the most this year: I can make it all year long.
Flourless Chocolate Torte

Notes:
1. Make sure that the eggs are in room temperature before whisking the egg whites
2. I did not have cocoa powder, so I added extra chocolate chips.
I'll use the cocoa powder next time.
3. The cake was very moist.
4. One portion is a really nice size.
5. I used two apples instead of just one. Next time I'll use three apples, and see what happens.


www.eatingwell.com/recipes/flourless
_c
hocolate_torte.html





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Chicken Quesadillas
This I'll definitely make. Looks delicious.
I'll not use so much cheese.


www.foodnetwork.com/recipes/ree-drum
mo
nd/chicken-quesadillas-recipe.html


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Halal Kichen


myhalalkitchen.com/category/recipes/
by
-category/


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Mexican Chicken Soup
Ima Garten
Food Network

This soup looked good. I'll use rotisserie chicken instead of cooking the chicken in the oven.
Worth while to try it.


www.foodnetwork.com/recipes/ina-gart
en
/mexican-chicken-soup-recipe.html







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The best roasted cauliflower
Low carb

the-lowcarb-diet.com/best-roasted-ca
ul
iflower/


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THE BEST ROASTED CAULIFLOWER

Ingredients

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.







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3/23/15 11:24 A

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emoticon CHAROSET - Passover

Before I forget this recipe for Charoset, I better type it in right now. It was delicious.
The spices were wonderful!
I should make it one day before the Seder.


On the stove, on low heat, cook ONLY Madjoul dates (divene!) with a little water, keep adding water as necessary, until the dates are soft and mushy. Cool.

In a large bowl add:

The cool cooked dates
Honey
Sweet concord wine
Brown sugar
Ground walnuts
2 TBS. Matza meal
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cloves

**********************************

emoticon BBQ CHICKEN

For 15 people for the "Seder" I need 40 pieces of chicken: Either all thighs or half chicken legs and half thighs (20 whole legs cut in half makes it 40 pieces). It depends on the price of chicken thighs OR chicken whole legs.
Buy it ONLY at the Market (with the flavored coffee, and 5 minutes away)
Ask them to skin it off and if needed, cut whole legs to two pieces.
22-25 pieces go for the "Seder" and the rest is for us.
Freeze everything!!!
Use ONLY "Sweet Baby Ray" BBQ sauce!!!

emoticon Don't forget to line all oven Pans with 3 (three!) heavy aluminum foil, OR buy 2-3 very large aluminum foil pans and discard them after use.






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PERSISTENCEMIMI Posts: 11,917
3/22/15 10:33 A

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Salads for Passover (and all yearlong)


www.chabad.org/library/article_cdo/a
id
/856348/jewish/Salads.htm



www.chabad.org/library/article_cdo/a
id
/2132758/jewish/Salad.htm








Edited by: PERSISTENCEMIMI at: 3/22/2015 (18:38)
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PERSISTENCEMIMI Posts: 11,917
3/20/15 6:11 P

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Modern cholent emoticon

www.haaretz.com/life/culture/modern-
ma
nna-recipe-tbeet-adapted-from-victorR>ia-levy-1.407786



Cholent (stew) guide and recipe emoticon

http://www.familyfriendlyfood.com/2010/0
5/cholent-a-15-hours-shabbat-stew-a-k-
a-hamin-chamin/ www.familyfriendlyfood.com/2010/05/c
ho
lent-a-15-hours-shabbat-stew-a-k-a-hR>amin-chamin/



Claudia Roden Cholent emoticon
www.myjewishlearning.com/culture/2/F
oo
d/Ashkenazic_Cuisine/Germany/CholentR>/Cholent_Recipe.shtml



Chicken Cholent emoticon

1 pkg chicken leg quarters
2 potatos cut in small pieces
1 onion whole
1 parsnip in chunks
1 cup barley
1 leaf of leek
onion powder
garlic powder
paprika
salt generously
2 soup spoons of chicken soup mix
a few shakes of soy sauce
2 or three small drops of honey
4 1/2 cups of water

Dump it all in your crockpot. Turn it on. Watch it cook. Enjoy 25 hours later.


8 Cholents emoticon

www.myjewishlearning.com/recipes/?ai
d=
t&v=86



Moroccan Dafina emoticon

www.tastebook.com/recipes/2885793-Mo
ro
ccan-Dafina-Sephardic-Cholent



Cholent - epicurious emoticon

www.epicurious.com/recipes/food/view
s/
chief-of-staff-cholent-hebronite-hamR>im-231758



Cholent - Wikipedia emoticon

en.wikipedia.org/wiki/Cholent


Safta Rachel Chamin emoticon


jewishfoodexperience.com/recipes/saf
ta
-rachels-hamin/



Tori Avey Cholent emoticon

toriavey.com/toris-kitchen/2011/01/c
ho
lent/



Many recipes of Chplent emoticon


www.cyber-kitchen.com/rfcj/category.
cg
i?category=CHOLENT



Cholent from Morocco emoticon

www.grouprecipes.com/105827/cholent-
fr
om-morocco.html



The stew that cooked for 12 hours emoticon

articles.latimes.com/2002/sep/25/foo
d/
fo-watch25



Vegetarian Chamin emoticon

www.israelnationalnews.com/News/News
.a
spx/172972#.VQySh47F_VU



More cholent recipes emoticon

www.aish.com/f/r/80407277.html


Levana's whole foods emoticon

www.levanacooks.com/cholent-and-all-
va
riations/



Moroccan chamin emoticon

www.levanacooks.com/cholent-and-all-
va
riations/



4 cholent recipes emoticon


jewishexponent.com/cholent-a-taste-o
f-
the-world-to-come



Root vegetable chamin emoticon

www.baronesstapuzina.com/2010/01/12/
ha
min-slow-cooking-for-the-soul/



Tebbet cholent emoticon

www.bigoven.com/recipe/tebeet-a-seph
ar
dic-chicken-cholent/29726



Ari cooks chamin emoticon

https://aricooks.wordpress.com/tag/s
ep
hardi-cholent/



Spanish cholent emoticon

jewishstudies.washington.edu/convers
o-
cookbook/adafina-sephardic-sabbath-sR>tew/



You tube Moroccan chamin emoticon

https://www.youtube.com/watch?v=-M65
pG
a2knw



Moroccan chamin emoticon

www.oorahspirit.org/moroccan-chamin-
se
phardic-cholent/



Dafina cholent emoticon

www.globalgourmet.com/food/cookbook/
20
09/jewish-slow-cooker/dafina.html#axR>zz3Uxw0NUPl



Yummy vegetarian cholent recipes emoticon

www.jewishveg.com/recipes.html


Vegetarian cholent emoticon

www.haaretz.com/culture/modern-manna
-r
ecipe-vegetarian-cholent-1.409323


Modern cholent

www.haaretz.com/life/culture/modern-
ma
nna-recipe-tbeet-adapted-from-victorR>ia-levy-1.407786







Edited by: PERSISTENCEMIMI at: 3/20/2015 (18:26)
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PERSISTENCEMIMI Posts: 11,917
3/19/15 10:37 P

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TOFU CHOCOLATE CAKE


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=12588


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PERSISTENCEMIMI Posts: 11,917
3/18/15 4:12 P

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CHICKEN TAGINE WITH FIGS AND WALNUTS
I made this chicken 2 days ago and we both loved it. really special.

Notes!
1. To make it easier, I'll brown (sauté) the chicken pieces the day before.
2. I double the recipe

INGREDIENTS

1.2 cup coarsely chopped walnuts
4 chicken drumsticks
4 boneless chicken thigh
2 teaspoons cumin seeds (I used ground cumin)
2 teaspoons each ground ginger and cinnamon
1 tablespoon olive oil
1 large red onion, thickly sliced
Pinch saffron threads
1 1/2 cups low sodium chicken broth
1 tablespoon honey
6 medium fresh figs, halved
1 teaspoon sugar
2 cups baby spinach
1/4 cup finely chopped fresh flat-leaf parsley

DIERCTIONS

1. Toast nuts in dry skillet until fragrant.
2. Combine chicken and cumin seeds with half the ginger and half the cinnamon in large bowl.
3. Heat oil in tagine or large flameproof casserole dish: cook chicken, in batches, until browned. Remove from tagine. Reserve 1 tablespoon pan juices: discard remainder.
4. Heat reserved pan juices in same tagine: cook onion, stirring, until soft. Add saffron and remaining ginger and cinnamon: cook, stirring, about 2 minutes or until fragrant.
Return chicken to tagine with stock; bring to a boil. Reduce heat: simmer, covered, about 30 minutes or until chicken is cooked.
5. Remove chicken from tagine: cover to keep warm. Add honey to tagine: simmer uncovered, about 10 minutes or until sauce is browned and slightly thickened.
6. Meanwhile, preheat broiler. Place figs, cut-side up, on a baking sheet lined with parchment paper: sprinkle with sugar. Broil about 5 minutes of until lightly browned.
7. Return chicken to tagine with spinach: simmer, covered, until heated through. Season to taste.
8. Serve tagine topped with figs: sprinkle with nuts and parsley.

Enjoy






Edited by: PERSISTENCEMIMI at: 3/18/2015 (22:08)
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PERSISTENCEMIMI Posts: 11,917
3/14/15 8:28 P

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Quick & Easy ! Two Delicious Salads

I got these two recipes from a friend after tasting these two salads.
I hope you enjoy them as well.

Notes!
1. Instead of using light mayonnaise try the real one, but use less of it
OR
Use Marzetti Sweet Vedalia Onion dressing ($1.69 per 16 oz. bottle)
Again, use less of it.
2. No measurements are given here

SALAD # 1 emoticon emoticon emoticon


Romaine lettuce, chopped (main ingredient)
Handful of chopped red cabbage
1 red pepper, chopped
Handful of red onion, chopped

Mix all the salad ingredients in a large bowl

Dressing

Mayonnaise or... (see note at the top)
Olive oil
Dash of sugar
Lemon juice
Salt and pepper to taste

Mix dressing's ingredients. Mix with the lettuce, red pepper and cabbage and refrigerate.


**************************


SALAD # 2 emoticon emoticon emoticon


Romaine lettuce (main ingredient)
Handful of re cabbage, chopped
Canned black olives, pitted
Handful of red onion, chpped
Cranberries
Shaved almonds

Mix all the salad ingredients in a large bowl


Dressing

Mayonnaise or... ( see note at the top)
tiny soy sauce, low sodium
Salt and pepper to taste

Mix dressing's ingredients. Mix with the salad's ingredients and refrigerate.







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PERSISTENCEMIMI Posts: 11,917
3/9/15 1:10 P

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Vegetable lasagna
Food network


www.foodnetwork.com/recipes/ree-drum
mo
nd/veggie-lasagna-rollups.html


I'll celebrate 10 years of maintenance on July 2nd, 2014!

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3/8/15 4:57 P

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Paelo Diet Recipes


elanaspantry.com/paleo-diet-recipes/








Edited by: PERSISTENCEMIMI at: 3/8/2015 (16:58)
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2/27/15 4:33 P

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Want a dessert? Try first the Carrot and Maple Walnut Salad

CARROT AND MAPLE WALNUT SALAD
Simple and very easy to make, when you use the "S" regular blade of the food processor to grate the carrots.

I tried this new recipe and we love it.
The recipe calls for 1 1/4 cups grated carrots, but I used one pound baby carrots which is 3 times more.
Instead of tripling the other ingredients, I only added one more tablespoon of maple syrup, and Stevia to taste.

INGREDIENTS
1 1/4 grated carrots (grated in the food processor - "S" blade)
1/2 cup chopped walnuts (good for you)
1/3 cup raisins
2 tablespoons maple syrup (the real thing!)
1/4 teaspoon sea salt

METHOD

Put all the ingredients in a medium bowl and stir gently until well combined. Refrigerate 2 to 3 hours. Serve chilled.






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PERSISTENCEMIMI Posts: 11,917
2/11/15 7:37 P

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CHICKEN TORTILLA SOUP IN THE SLOW COOKER

This no-fuss Mexican recipe is easy to make, flavorful and filling. Let your slow-cooker do the work. Plus, it’s a great source of lean protein and fiber – and a hit with the kids!

Ingredients

4 boneless, skinless chicken breasts (about 1 pound total)
2 15-oz cans diced salt-free tomatoes with basil, garlic and oregano, undrained
1 can chopped mild green chilies, drained
1 15-oz can no-salt added black beans, drained
1 ½ cups frozen corn
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
2 cups sodium-free chicken broth
Salt and pepper to taste
4 corn tortillas, sliced into ¼ inch strips
2 tablespoons chopped fresh cilantro
½ cup shredded low-fat Monterey Jack cheese (about 1 tablespoon per serving)
Lime wedges

Preparation

1. Place chicken in slow-cooker. Combine tomatoes, chilies, black beans, corn, onion, garlic, cumin and chicken broth in a bowl.
2. Pour mixture over chicken. Cover and cook on high for 3 hours until chicken is tender.
3. Remove chicken from slow-cooker and shred with 2 forks. Return to slow-cooker. Adjust seasonings, adding more broth if necessary.
4. Just before serving, add tortillas and cilantro to slow-cooker. Stir to blend.
5. Serve in soup bowls, topping each serving with cheese and a squeeze of lime juice

Nutritional information

Makes 6 servings – Serving size is 1.5 cups
Calories: 336
Fat: 6 g
Saturated fat: 2 g
Protein: 34 g
Carbohydrates: 35 g
Fiber: 6 g
Sugar: 5 g
Cholesterol: 55 mg
Sodium: 238 mg
Potassium: 256 mg








I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
2/10/15 9:40 P

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TERIYAKI SALMON - Gordon Ramsay


mimibakeryhouse.blogspot.sg/2014/03/
te
riyaki-salmon-gordon-ramsay.html


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Tomorrow I'll make this recipe, but instead of still cut oats I'll use wheat berries.
I like wheat berries even more than still cut oats. I'll use vanilla soy milk.

Carrot cake and zucchini bread oatmeal


86lemons.com/carrot-cake-zucchini-br
ea
d-oatmeal/





I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,917
2/3/15 6:21 P

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99 Healthy Crock Pot Recipes
Enjoy cooking


draxe.com/healthy-crock-pot-recipes/

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