Ha Miflaht House
Gallery of Ha Miflaht
10
Click to share thisClick to share this
something more...
okay, last week I asked for any good soup receipes; since I received ZERO I'm guessing not many people make soup anymore....So, how about sharing your favorite salad with us.....we serve 2-3 salads EVERY week and we are always looking for new ones. Can't wait to try one
75%Click to share thisClick to share this
10 comments
TOP commentPosted 8 years ago
Hungarian Cucumber Salad Sliced cucumbers; peel on or off, seeded or not - however you like them About half and half water and vinegar; you can vary this quite a bit using different types of vinegar Paprika; sweet or hot or a blend - just don't forget it Onion; mostly for a little flavor, sliced or minced Pepper; bell or bannana, again sliced or minced Salt, pepper, a little garlic and bay leaf Let marinate and enjoy!
+1/-0(1)+100%/-0%
Oriental Coleslaw
Grate cabbage and carrots together into a bowl. Cut into small cubes 1 red onion.
Mix together in a glass/cup: half cup of oil, half tblspoon sugar, sprinkle of salt and pepper + 6 tblspoons vinegar.
Pour over cabbage etc.
Top with sprinkle of Chow Mein noodles.
Hello Theresa,
Greetings from Indiana! This is Sara (as in Sara & Dallas)
How are you guys doing? We are n the process of moving , so we know all to well about being in transition:) Dallas showed me your new site and its great. I wanted to share a salad recipe with you:
Buddah Surprise Cabbage Salad
1 head of cabbage
1 bunch of green onions
1/2 cup sunflower seeds ( you can roast in the oven w/ butter for a few mins)
1 cup oil
1/2 cup rice vinegar- 1/4 cup sugar (salt & pepper to taste)
Chill in fridge
Before serving add dry roasted peanuts & chow mein noodles !
THis is awesome !
Sara:)
alright, this sound good, and very different so I am going to try it out this Shabbat. will let you know how it went over.
“SHORTCAKE” Another recipe that works well with variations, though the version with fresh strawberries is my favorite. Start with an Angel Food cake, either bought, from a box or from scratch. Tear into pieces about 1′ and place on a cookie sheet, place into freezer. Start 2 small/1 large box Jello, flavor to match whatever fruit you plan on using. I prefer not to use all of the water that is called for; instead of 4 cups total of water, use 3 1/2 cups to get a stiffer gel. When mixed, put in fridge to set. Then I clean the fruit if using fresh or just do something else until the jello is about half set. Add about 2 to 4 cups fruit to the half set jello until evenly mixed. Then add the half frozen cake pieces to the mix. When that is evenly blended, add a tub of Cool Whip or whip cream. Let set for about 2 hours and watch it dissapear! Blueberries and pineapple work well with this also. Use a box of grape and strawberry if you can’t find the blueberry jello. Orange jello using the pineapple juice drained from the can works well also. Even if you use the regular jello, this is good for diabetics as long as the fruit is not sweeten with sugar. Enjoy!
if we can get all the stuff together before the strawberry season is over I’m definetely gonna try it….thanks! and keep ’em coming 🙂
Hungarian Cucumber Salad
Sliced cucumbers; peel on or off, seeded or not – however you like them
About half and half water and vinegar; you can vary this quite a bit using different types of vinegar
Paprika; sweet or hot or a blend – just don’t forget it
Onion; mostly for a little flavor, sliced or minced
Pepper; bell or bannana, again sliced or minced
Salt, pepper, a little garlic and bay leaf
Let marinate and enjoy!
oh, we tried this one. Scott actually made it 2 different ways; one spicy, one HOT! it was received very well & will be added to our “keeper” box. thank you so much for the recipe, Ma.
Sorry this is late.
French Onion Soup
Onions, chopped, sliced or whatever (I like mixing different kinds, like red, green, etc) You can also use the peels in cheesecloth for more flavor and a darker color.
Salt, pepper, thyme, and whatever else sounds good at the moment
Enough water for a good broth. Simmer until the broth has a good taste. A little wine or sherry is good to add at this point.
Bread, whatever you have left over. Croutons even. Toast it for a different texture.
Cheese, I usually use provolone or a mozzarella.
Put bread in bottoms of a oven safe bowl. Fill with the onion soup. Then top with cheese and brown in the oven.
Hi Theresa.
Just checking out the new website. I don’t have a soup or salad recipe for you but a friend at work gave me this corn fritter receipe during the week, she is an excellent cook.
4 corncobs, half red capsicum, bunch coriander, spring onions, 1 cup plain flour, 1 tsp baking powder, 1 tsp sea salt, 1 tsp sugar, 1 tsp smoked paprika, half cup milk and 2 eggs.
Stir together flour, baking power, paprika, then salt and suar.
Whisk together milk and eggs.
Make a well in the flour mixture and gradually stir in the wet ingredients.
Cover and refrigerate until ready to use.
Strip kernels off corn cobs (I guess these would have been boiled already), mix with finely diced capsicum and spring onions.
Just before cookin add chopped coriander and vegetables to batter, stir.
Heat oil in frying pan and add spoonfuls of mixture over medium heat.
Cook on one side until brown then turn over and cook on other side.
Drain on paper towel.
Shalom.
OOH Robyn, this recipe sounds wonderful. we will definetely give it a try. and soon because it is now the season for corn on the cob in Israel! thanks & I’ll be sure to give you the heads up about what our taste-testers think.
Shalom, shalom