Bread pudding, usually made with leftover challah. Continue reading
Challah Kugel (or, What to Do with Stale Bread, Part III)
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Author Archives: princeclanrecipesite
"Country Style" Onion Soup
A light but surprisingly rich onion soup. Suitable for a simple lunch or dinner if served with a hearty bread (sourdough is best) and a salad and some milk, or use it as the soup course for a big dinner and impress everyone. My dad calls it "country style" because he was served something very like it (although, he thinks, made with chicken or beef stock) while staying with friends in the French countryside. Try to find butter with the ingredients "sweet cream" or "cream, salt"; it will taste much better. Use home-made veggie stock if possible, or, if you must, canned, but taste carefully before salting in that case! About four servings. Continue reading
Beer and Coffee Chili
The last and best Chili you will ever make. The ingredients, while unusual to those that have been making standard chili for years, create a fantastic myriad of flavors that really bring chili out of the chilidog and nacho cheese set. Continue reading
Shredded Barbecue Beef
Barbecue-flavored beef on the stovetop. Continue reading
Broccoli Chicken Sort-Of Stir-Fry
My husband stole my leftovers and ate them for lunch! Continue reading
Hobbes's Creamy Fudge Frosting
This will make a very tasty frosting that will, when cooled, turn into a fudge like covering. All the measurements given are really very approximate since I tend to just pour until it looks good. Continue reading
Bambinos (Ritz Cracker Pizzas)
Great for snacks or parties. Continue reading
20-minute Egg-Drop Chili
Creamy-tasting shortcut meatless chili. Makes a very filling meal for two, could easily be doubled. If you're a vegetarian, I'm sure there are veggie chili beans out there, or you could probably just sub a can of pintos with some extra spices. Continue reading
Loukoum (Turkish Delight)
I had these fabulous little sweets once at a little Middle Eastern shop in Rennes, France, not knowing they were the Turkish Delight I had read about in [i]The Lion, the Witch and the Wardrobe[/i]. They came in all kinds of flavors – orange, rose, plum, cassis, and were wonderful. I found this recipe after searching for the most authentic; apparently, recipes that use gelatin are westernized and not quite the same. This way, you can be authentic and kosher and labor-intensive all at the same time. 🙂
And when I say labor-intensive, I mean it. And time-intensive. It took me 2 1/2 hours to make and then has to cool for 12 hours. Continue reading
Fruit Pizza
A sweet and yummy version of the original pie. This dessert is really entirely "to taste", so the ingredients are an estimate. Continue reading