Courses Archives: Lunch

Zippy Chicken

By lizbeth on October 20, 2021 in

Zippy Chicken

Marie O.

It's easy

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Course Dinner, Lunch, Main Course

Ingredients

1 sliced green pepper
1 sliced onion
1 20 oz can pineapple chunks in its own juice
small chicken pieces legs, thighs, small breasts
Open Pit Barbecue Sauce

Instructions

Into the bottom of a broiler pan, place green pepper, onion, pineapple chunks and juice; place chicken pieces on top.
Pour barbecue sauce over each piece.
Bake until brown at 350 for 45 minutes.
DO NOT TURN THE CHICKEN.
Serve over rice.

Notes

Serves 6-8. Enjoy!

Spinach Salad Korean

By lizbeth on October 17, 2021 in

Spinach Salad Korean

Marie O.

It's different

Print Recipe

Course Lunch, Salad, Side Dish

Ingredients

1 cup salad oil
¼ - ½ cup sugar
½ tsp salt
⅓ cup ketchup
¼ cup vinegar
1 medium onion grated
2 tsp Worcestershire sauce
1 lb bag fresh spinach
1 small can water chestnuts
5 strips bacon or bacon bits
1 No.2 can bean sprouts
2 hard-boiled eggs optional

Instructions

Make dressing a day ahead of time. Chill overnight. Sufficient for 2 pounds spinach.
Wash spinach, tear ito pieces and discard stems.
Toss spinach with sliced water chestnuts and well drained bean sprouts.
Just before serving, add eggs and crumbled bacon. Toss.
Pour dressing over top and toss again. Enjoy!

Sandwich with boiled Tongue

By lizbeth on October 15, 2021 in

Sandwich with boiled Tongue

Flora S.

Print Recipe

Course Lunch, Main Course

Ingredients

1 lb boiled tongue veal/pork, tender and juicy
1 carrot
1 onion
10 oz white bread
green parsley

Instructions

Wash tongue very well, put in a pan and pour over hot water just to cover it.
Bring to boil and reduce the heat and cook on low heat (veal tongue is cooked for 3-4 hours, pork tongue - for 2 hours).
1 hour before the tongue is cooked, add carrot and onion, spices and salt.
Take out the tongue from the broth and take off the skin by running cold water. Then put in the broth to warm up and then cool down.
Wipe dry and cut finely crosswise.
Put on bread slices and decorate with green parsley.

Russian Deviled Eggs

By lizbeth on October 15, 2021 in

Russian Deviled Eggs

Flora S.

Print Recipe

Course Appetizer, Lunch, Side Dish

Ingredients

1 small beet peeled
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons sweet pickle relish Optional
6 eggs
1 pinch ground paprika or to taste
salt and ground black pepper to taste
12 sprigs fresh cilantro Optional

Instructions

Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper.
Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.

Old Fashioned Potato Kugel

By lizbeth on October 10, 2021 in

Old Fashioned Potato Kugel

Flora S.

Print Recipe

Course Lunch, Side Dish

Ingredients

1 tablespoon vegetable oil
10 potatoes peeled and grated
2 onions peeled and grated
5 eggs
⅓ cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

Instructions

Preheat an oven to 350 degrees F. Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Jewish Carrot Tzimmes

By lizbeth on October 5, 2021 in

Jewish Carrot Tzimmes

Flora S.

Print Recipe

Course Lunch, Side Dish

Ingredients

1 tablespoon canola oil
1 ½ pounds carrots peeled and cut into 1/4-inch rounds
⅓ cup seedless golden raisins
¼ cup freshly squeezed orange juice
1 ½ tablespoons honey
1 ½ tablespoons brown sugar
kosher salt and ground black pepper to taste
2 tablespoons minced fresh parsley

Instructions

Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil.
Reduce heat; cover and simmer until carrots are tender, about 25 minutes.
Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes.
Sprinkle parsley on top before serving.

Eggplant Appetizer

By lizbeth on October 1, 2021 in

Eggplant Appetizer

Flora S.

Print Recipe

Course Appetizer, Lunch, Side Dish

Ingredients

5 eggplants peeled and cubed
5 green bell peppers seeded and chopped
5 to matoes chopped
5 onions chopped
1 ½ tablespoons white sugar
1 tablespoon salt
½ cup vegetable oil
½ cup red wine vinegar
½ cup water

Instructions

Place the eggplant, bell pepper, tomato, and onion into a large pot.
In a small bowl, stir together the sugar, salt, oil, vinegar, and water.
Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes.
Serve warm.

Pistachio Encrusted Tofu

By ksheehan on September 10, 2021 in

Pistachio Encrusted Tofu

Carrie M.

This was a recipe given to my mother by a family friend. It is one of our favorite family meals.

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Course Dinner, Lunch, Main Course

Ingredients

1 package of firm tofu
2 TBSP veganaise or other vegan mayonnaise
2 TBSP dijon mustard
1 TBSP soy sauce or tamari
½ cup pistachios
¼ cup vegan breadcrumbs
pepper and a little salt.

Instructions

Cut Tofu into triangles, set on papertowels and drain
Combine Veganaise with dijon mustard and soy sauce or tamari.
Coat tofu with this mixture (I dump it all in a baggie)
Chop pistachios, add vegan breadcrumbs, pepper and a little salt.
Coat the tofu in the nut/crumbs and lay on a baking sheet.
Bake at 350 degrees until lightly browned.
One of the hard parts is finding vegan bread crumbs since most have whey in them. the other is dealing with the messy mustard mixture but it's necessary.

Broccoli Bread

By ksheehan on September 10, 2021 in

Broccoli Bread

Jennifer S.

This recipe is great for brunches, too! It was my grandmother's recipe. I'm sharing it because it's delicious and simple and people ask me for this recipe all the time!

Print Recipe

Course Dinner, Lunch, Main Course

Ingredients

10 oz chopped and thawed frozen broccoli
1 small chopped onion
6 oz cottage cheese
½ cup 1 stick melted butter or margarine
3 eggs beaten
1 pkg Jiffy Cornbread mix
Salt to taste

Instructions

Mix all ingredients well.
Bake for about 30 minutes (perhaps longer) at 350-375 degree oven.