Good Rosh Hashanna Recepies?

Question

We are celebrating Rosh Hashanna this weekend and I want to make a dish, where can I find recipes? like online? or can you tell me a recipe? thanks.

Answer 1

CLICK THIS LINK and find a lot of recipes from ROSH HASHANNA

http://www.recipezaar.com/recipes/rosh-hashana

Answer 2

BRISKET OF BEEF – HUNGARIAN STYLE
1/3 cup of vegetable oil, approximately, more if not using a non-stick skillet to saute the onions
4 pounds of onions, peeled and coarsely chopped
1 tablespoon of paprika
1 teaspoon salt
1-1/2 teaspoons freshly ground black pepper
4 pounds, approximate weight, First-Cut Brisket of Beef
8 tender young carrots, peeled and quartered
8 to 12 new potatoes, peeled

Equipment: Slotted spoon, a large skillet, preferably a non-stick one, and a Dutch Oven with a lid. Tongs also are helpful for turning the meat.

Heat 2 tablespoons oil in the skillet. Divide the onions into three batches; add the first batch to the pan. Cook over medium heat for about 10 to 15 minutes. Stir to make sure that all pieces of onion are coated with oil; add more oil as necessary. Cook until the onions have browned and are starting to blacken. Remove with a slotted spoon to a large bowl. Repeat with the remaining batches of onions, adding oil as needed. When all onions have been browned, toss with the paprika, salt and pepper.


Put 2 tablespoons of oil in the Dutch Oven and heat. Brown the brisket on all sides, 3 or 4 minutes per side. Remove the meat from the pot and drain out the rendered fat. Put the meat back into the Dutch Oven and arrange the sautéed onions on top of the meat, and on either side. Do not trap any onions under the meat, as these will burn. Cook over medium heat, covered, for approximately 15 minutes. Then, turn the meat and reduce the heat to gentle, cooking for about 2 hours longer, still with the pot covered. After the first hour, turn the meat every half-hour, taking care, once again, not to traps onions under the meat. The meat should be completely tender when pierced with a fork; if it is not, cook an extra half-hour.


One hour before serving, add the carrots and potatoes to the pot if the brisket is to be served the same day, or withhold the potatoes until ready to re-heat prior to serving. At this point, the onions will have melded with the meat juices and almost liquefied. Submerge the carrots and potatoes in this gravy. Test the gravy for seasonings and correct to taste.


This keeps beautifully in the refrigerator for about 4 days; the flavor of the finished dish actually improves if the ingredients are allowed to meld a day or two in the refrigerator.


Before serving, skim off any congealed fat, bring the brisket to room temperature, and simmer for about an hour, turning two or three times. Add the potatoes at this point.


Slice the meat thinly on the diagonal, and serve with bread, mustard, and a green salad.
Serves 8—12.

Answer 3

1 boned & trimmed lamb shoulder
about 1 3/4 lbs.
2 tsp. ground cumin
freshly ground pepper
1/2 tsp. chopped fresh thyme
salt
4 Tbsp. Olive oil
1/2 lb. (1 large ) onion
coarsly chopped
1 carrot -peeled, coarsly chopped
1 celery stalk, coarsly chopped
2 cloves garlic - sliced
1 tsp. chopped fresh rosemary
1 cup dry red wine
2 cups lamb, veal or chicken stock
6 oz. tomatoes - ends removed
and coarsly chopped
5 1/2 oz. blanched whole almonds,
lightly toasted on a baking tray
in 350 F oven 'till lightly browned
4 oz. whole pitted prunes
4 oz. whole dried apricots.

METHOD

Preheat oven to 450 degrees. Lay the lamb skin-side down and sprinkle with
1 teaspoon each cumin and pepper and 1/2 teaspoon thyme. Roll and tie well
with butcher's string. Season the outside lightly with salt and pepper.
Heat 2 tablespoons of oil in a flame-proof, oven-proof casserole pan slightly
larger than the lamb. Brown the lamb on all sides, then pour off the oil. Add
casserole, stir in the onion, carrot, celery and garlic and, over medium-high
heat, cook until the onion has colored slightly, 4 to 5 minutes.

Sprinkle with the remaining 1 teaspoon of cumin and the rosemary, deglaze
the pan with the red wine and bring to a boil. Pour in stock and add
tomatoes, season with 1/2 teaspoon each of salt and pepper, cover and transfer
to the oven. Braise until almost tender, about 1 hour.

Remove the meat and keep warm. With a slotted spoon, separate the vegetables
from the sauce and puree in a blender. Return puree to the sauce and
reduce just until the sauce thickens slightly. Strain into a clean casserole
pan and season with salt and pepper to taste.

Place the meat in the sauce, surround with the almonds, prunes and
apricots and return to the oven for about 15 minutes longer, until the
lamb is very tender and the dried fruit is soft. If the sauce thickens too
much, thin with a little stock. Cut lamb into thin slices and arrange on
heated plates. Spoon some sauce over lamb slices, placing the prunes and
apricots on and around the meat. Serve immediately. Have remaining sauce
available in a small bowl.

Serves 4 to 6

To prepare ahead, strain the sauce into a clean casserole. At serving time,
return the meat to the pan, along with the prunes and apricots and continue
with the recipe.

Answer 4

Two Great links for Rosh Hashana recipes.
Enjoy!

Answer 5

per chance you're slightly wondered. it truly is classic to eat apples dipped in honey - for a sweet new year, and a fish-head - so we ought to continually be heads and in no way tails (difficult translation from hebrew), even with the indisputable fact that it truly is the first time i have heard of fish heads dipped in honey, lol. anyhow, you could eat some thing you decide on (so long because it truly is kosher ;)), even with the indisputable fact that the important aspect on Rosh Hashana is to take heed to the Shofar. Shana Tova!

Answer 6

Beef-Tomato Skillet

4 beef cube steaks, cut into strips
1 medium onion, sliced and separated into rings
2 tbsps. margarine
1 cup water
1 envelope beef-flavored mushroom soup mix
1 medium tomato, chopped
1/4 cup dry red wine
hot cooked noodles

In a skillet quickly cook steak strips and onion in margarine until tender. Add water and dry mushroom soup mix; simmer over a low heat for 10 minutes. Stir in tomato and wine; heat through. Serve over hot cooked noodles.

Makes 4 servings.


* * *

Jiffy Steak au Poivre



2 beef cube steaks
1 tsp. freshly ground pepper
2 tbsps. margarine
salt
2 tbsps. Kosher brandy

Sprinkle beef cube steaks on both sides with freshly ground pepper, pressing in firmly with your hands. In a medium skillet brown the steaks very quickly in margarine, about 1 minute on each side. Sprinkle with salt. Add brandy to the skillet; flame. Remove the steaks to a warm serving platter; pour pan drippings over.

Makes 2 servings.


* * *

Stir-Fry Beef with Asparagus



1 lb. steak, partially frozen
2 tbsps. soy sauce
1 tbsp. corn starch
1 tbsp. cooking oil
12 fresh asparagus spears
boiling water
3 tbsps. cooking oil
1 tsp. sugar
2 tbsps. dry sherry
2 tbsps. chicken broth

Using a sharp knife, cut the steak across the grain into very thin slices. Combine the soy sauce, corn starch and the 1 tbsp. cooking oil; pour over the beef slices and stir to coat all the meat. Cut fresh asparagus on the bias into 1-inch pieces. Drop the asparagus pieces into a pan of boiling water. Simmer 1-2 minutes. Drain well.

Heat the 3 tbsps. cooking oil in a skillet or wok until sizzling. Sprinkle sugar over the hot oil. Add the beef strips; cook and stir quickly for 1 minute. Add the asparagus pieces; cook, stirring constantly, 1 minute more. Stir in the dry sherry and the chicken broth; cook ½ minute more.

Makes 4 servings.


* * *

Barbecue-Sauced Kabobs



1/2 cup hot-style catsup
2 tbsps. packed brown sugar
1 tbsp. lemon juice
1 tbsp. vinegar
1 tsp. Worcestershire sauce
1 medium zucchini, cut in 1-inch slices and halved (1/2 lb.)
cooking oil
1 lb. beef, cut in 11/2 -inch cubes
1 16-oz. can whole white potatoes
snipped parsley
hot cooked rice

Preheat broiler. Combine the first 5 ingredients. Brush the zucchini lightly with oil. On 4 long skewers alternately thread beef, potatoes and zucchini. Brush with catsup mixture. Broil 4-5 inches from the heat for about 20 minutes; turn once and brush occasionally with sauce. Stir the parsley into the rice. Serve the kabobs on rice. Serves 4.


* * *

Herbed Halibut Sauterne



2 fresh or frozen halibut steaks
1 tbsp. fresh or frozen chopped onion
2 tbsps. margarine
1/4 cup sauterne
2 tsps. lemon juice
1/2 tsp. dried parsley flakes
1/8 tsp. dried rosemary, crushed

Thaw frozen fish. Preheat boiler. Cook onion in butter until tender. Add the next 4 ingredients. Simmer 3-4 minutes. Sprinkle the fish with salt; brush with the wine mixture. Broil 5-6 inches from the heat for 16 minutes; turn once and brush occasionally with the wine mixture. Heat the remaining wine mixture; serve over fish.

Makes 2 servings.


* * *

Meat and Rice Skillet



1/2 cup fresh or frozen chopped onion
1/2 cup fresh or frozen chopped green pepper
2 tbsps. cooking oil
1 29-oz. can tomatoes, cut up
1 12-oz. pkg. cold cuts, cut in cubes
13/4 cups water
1 tsp. paprika
1 bay leaf
1/2 tsp. dried thyme, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. garlic powder
11/2 cups uncooked packaged precooked rice



In a large skillet cook the onion and green pepper in hot oil until tender. Stir in tomatoes, cubed cold cuts, water, paprika, bay leaf, thyme, oregano, and garlic powder. Cover; simmer 15 minutes. Stir in rice. Cover; simmer 2 minutes more. Remove the pan from the heat; let stand, covered, for 5 minutes. Remove the bay leaf before serving.

Makes 6 servings.


* * *

Oriental Chicken



2 cups cubed cooked chicken
2 cups chicken broth
1 6-oz. pkg. frozen pea pods
1 5-oz. can water chestnuts, drained and thinly sliced
2 tbsps. sliced green onion
1/2 tsp. ground ginger
1/4 cup corn starch
1/4 cup cold water
3 tbsps. soy sauce
2 medium tomatoes, cut in wedges
Chow mein noodles, warmed, or hot cooked rice

In a skillet or wok combine chicken, chicken broth, pea pods, water chestnuts, green onion and ginger; heat to boiling. Combine corn starch, water and soy sauce; stir into the chicken mixture. Cook and stir until the mixture is thickened and bubbly. Add the tomato wedges and heat just until hot. Serve on chow mein noodles or cooked rice. Pass additional soy sauce, if desired.

Makes 4-5 servings.


* * *

Herb Mayonnaise

1 cup mayonnaise or salad dressing
2 tbsps. finely chopped onion
1 clove garlic, minced
1 tbsp. lemon juice
1 tbsp. dry sherry
1 tsp. Worcestershire sauce
1/2 tsp. dried mixed salad herbs
Combine mayonnaise, onion, garlic, lemon juice, sherry, Worcestershire, and herbs; mix well.

Makes 11/4 cups.


* * *

Pink Fruit Dressing

1 cup mayonnaise or salad dressing
1/3 cup cranberry juice cocktail
dash salt
Rice Krispies

Mix the mayonnaise or salad dressing, cranberry juice cocktail and dash salt. Stir in Rice Krispies.

Makes 1 1/3 cups.


* * *

Lima Salad



2 hard-cooked eggs
1 16-oz. can lima beans, chilled and drained
1/2 cup diced celery
2 tbsps. sweet pickle relish
1/3 cup mayonnaise or salad dressing
2 tbsps. snipped parsley
2 tsps. prepared mustard
lettuce cups

Chop one egg. Combine the chopped egg, beans, celery and relish. Blend in the mayonnaise, parsley, mustard and dash salt. Serve in lettuce. Slice the remaining egg; use for garnish.

Makes 6 servings.


* * *

Stir-Fried Beans



1 tbsp. cooking oil
1 9-oz. pkg. frozen green beans, thawed
1 chicken bouillon cube
1/4 cup boiling water
2 tbsps. sliced green onion
1/4 tsp. salt
1 tbsp. cold water
1 tsp. corn starch

Heat cooking oil in a 10-inch skillet or a wok. Add thawed green beans and cook, stirring frequently, for 3 minutes. Dissolve the chicken bouillon cube in boiling water. Add to the beans with sliced green onion and salt. Cover; cook over medium heat until the beans are crisp-tender, 3-5 minutes. Blend cold water and corn starch; add to the beans. Cook, stirring constantly, until the vegetables are coated.

Makes 4 servings.


* * *

Parsley Margarine

Try this on beans, carrots, peas or corn.



1/2 cup margarine, softened
2 tbsps. finely snipped parsley
1 tsp. snipped chives
1/2 tsp. lemon juice

Whip together margarine, parsley, snipped chives, and lemon juice. Serve on cooked vegetables.

Makes 1/2 cup.


* * *

Deviled Green Beans



1 8-oz. can cut green beans
1 1/2 tsps. margarine
1 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
dash salt
dash pepper
cracker crumbs

Heat beans; drain. Add margarine, mustard, Worcestershire sauce, salt, and pepper; stir gently until blended. Sprinkle with cracker crumbs.

Makes 2 servings.

Quick Glazed Sweet Potatoes



1/3 cup water
1/4 cup packed brown sugar
3 tbsps. margarine
1 tbsp. orange-flavored breakfast drink powder
1 17 oz. can sweet potatoes, drained
snipped parsley (optional)

In a medium skillet combine water, brown sugar, margarine and drink powder. Cook and stir until bubbly. Add sweet potatoes; cook, uncovered, over medium heat about 10 minutes, turning to glaze all sides of the potatoes. Sprinkle with parsley, if desired.

Makes 4 servings.


* * *

Green Been Succotash

1/4 cup fresh or frozen chopped onion
1/4 cup fresh or frozen chopped green pepper
2 tbsps. margarine
1 16-oz. can French-style green beans, drained
1 16-oz. can whole kernel corn, drained

Cook onion and green pepper in margarine until tender but not brown. Add beans and corn. Season with salt and pepper. Cover; heat through. Garnish with green pepper rings, if desired.

Makes 8 servings.


* * *

Pea Pods with Mushrooms

1 7-oz. pkg. frozen pea pods
1 3-oz. can sliced mushrooms, drained
2 tbsps. margarine
Cook pea pods in boiling salted water until tender but still crisp. Meanwhile, cook mushrooms in margarine. Drain pea pods; combine with mushrooms and margarine. Season with salt and pepper.

Makes 4 servings.


* * *

Strawberry-Peach Sundae



2 tsps. sugar
1 tsp. corn starch
1 10-oz. package frozen strawberries, thawed
1 83/4-oz. can peach slices, drained
1/3 cup rum
vanilla ice cream

In a small saucepan combine the sugar and corn starch; gradually stir in half the strawberries. Cook, stirring constantly, over medium heat until thickened and bubbly. Remove from heat. Stir in remaining strawberries and drained peach slices. Heat rum in a ladle or small pan; flame and pour over fruit mixture. Serve over vanilla ice cream.

Makes about 11/2 cups sauce.