Courses Archives: Lunch

Zippy Chicken

Zippy Chicken

Marie O.
It's easy

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!

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Spinach Salad Korean

Spinach Salad Korean

Marie O.
It's different

Ingredients
  

  • 1 cup salad oil
  • ¼ - ½ cup sugar
  • ½ tsp salt
  • 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!

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Sandwich with boiled Tongue

Sandwich with boiled Tongue

Flora S.

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.

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Russian Deviled Eggs

Russian Deviled Eggs

Flora S.

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.

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Old Fashioned Potato Kugel

Old Fashioned Potato Kugel

Flora S.

Ingredients
  

  • 1 tablespoon vegetable oil
  • 10 potatoes peeled and grated
  • 2 onions peeled and grated
  • 5 eggs
  • 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.

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Jewish Carrot Tzimmes

Jewish Carrot Tzimmes

Flora S.

Ingredients
  

  • 1 tablespoon canola oil
  • 1 ½ pounds carrots peeled and cut into 1/4-inch rounds
  • 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.

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Eggplant Appetizer

Eggplant Appetizer

Flora S.

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.

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Pistachio Encrusted Tofu

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.

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.

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Broccoli Bread

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!

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.

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