Adina's Famous Recipes

Honey Cake 

• 4 eggs
• 1 cup of sugar (can do less if you want)
• 1 cup oil
• 1 cup honey
• 1 cup strong tea
• Squeeze of lemon juice
• 2 ½ cups flour
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• Pinch of salt
• Cinnamon (a sprinkle, optional)
• ½ teaspoon vanilla extract

(This recipe can be made into a 9x13 pan, 2 8" rounds, or 24 cupcakes)

1. Preheat oven to 300
2. Beat first 6 ingredients, then add the remaining ingredients
3. and mix well. Pour into parchment lined baking pans and bake at 300 for 30 - 50 depending on your size pan, your oven ete.
4. Check your cake at 30 minutes (check at 20 minutes for cupcakes) and add time accordingly until the top of cakes sponge back when lightly pressed)

Brisket  

• 1 (5 pound) brisket
• 1 tspn salt
• 1/2 tspn black pepper
• 1/2 tspn paprika
• 1 onion chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 cup chilli sauce
• 1 cup water
• 1/4 cup fresh parsley, chopped
• 1 10 oz bottle of beer

1. Preheat oven to 325 degrees.
2. Wash and dry the brisket, cutting away most of visible fat.
3. Sprinkle the brisket with salt, pepper, and paprika.
4. Place the brisket, fat side up, in a heavy baking pan.
5. Surround with onions, celery, and garlic.
6. Pour chili sauce on top of the brisket.
7. Slowly pour the water into the pan, around the brisket.
8. Sprinkle with the parsley.
9. Bake, uncovered, for 1 hour.
10. Remove from oven and pour the beer over the brisket.
11. Do this slowly so it doesn't wash off the chilli sauce.
12. Cover the brisket and cook 3 hours longer or until tender.
13. Cool to room temperature.
14. Place in refrigerator.
15. Remove any accumulated fat from the top.
16. Slice and reheat in the sauce.

Garnish with a sprinkling of fresh minced parsley

Sushi Salad       

• 2 cups of cooked sushi rice
• 2 sheets of sushi nori (seaweed)
• Fake crab (or whatever kind of fish you want)
• grated carrot
• avocado
• cucumber 

Official dressing:

• 2 tblspn rice vinegar
• 1/4 c. sugar
• 1 tspn salt
• 5 tblspn canola oil
• 2 tblspn sesame oil
• 2 tblspn soy sauce 

my changes/additions: (I don't put in the cherry wine, I put in less sugar than the recipe calls for, and I also add about 2 Tblspns of sesame oil and some soy sauce)

Challah Recipe  

• 2 Tblspns yeast
• 3 Tblspns sugar
• 1 c. warm water
  • put together, wait till bubbles
• add 1 c. warm water
• 1 c. sugar
• 1 c. oil
• 4 eggs
• 8 or more cups of flour (usually more)

(if you need more directions, let me know - it's basically letting it rise, shaping it, letting it rise some more and then on 350 until golden brown - 25-30 minutes usually)

Matzah Ball Soup  

• 1 pound matzah meal or 1 pound ground matzah 
• 3-4 eggs, well beaten 
• pinch of salt 
• 3/4 cup soup stock 
• 1/4 cup water 

1. Mix matzah meal, eggs and salt. Form into balls and boil in 6-quart pot filled with salted water for 20-30 minutes.
2. Remove and drain. Put in soup broth until ready to serve.

Taco Salad  

• 2 heads of Romaine Lettuce
• 2 tomatoes, diced
• 1 avocado, diced
• 1/2 red onion, sliced
• 1 bag Barbeque Taco Chips
• 1/2 cup mild salsa
• 1/2 cup mayonnaise
• Sprinkle of garlic powder

In a medium sized bowl mix the salsa, mayonnaise, and garlic powder and set aside. In a large bowl combine salad ingredients and lightly coat with dressing.

Olive Dip

• 1 jar good quality green olives with pimento
• 3 tbsp. mayonnaise (adjust to personal preference)
• 2 cloves of fresh garlic

Drain olives, and in a food processor or with a hand blender, pulse the olives and mayonnaise to desired consistency. Do not over pulse.

Chicken Soup  

• 1 chicken or chicken bones
• 8 cups of water
• 1 Tblspn salt
• 4 carrots peeled and cut into thirds
• 4 stalks of celery cut into thirds
• 1 onion, peeled and cut into quarters
• 4 zucchinis peeled and cut into thirds
• 2 cloves of garlic peeled and crushed

1. Place chicken in pot with water and salt. Bring to a boil.
2. Add vegetables and return pot to a boil.
3. Remove chicken and discard bones.
4. Add chicken pieces back to the pot.
5. Simmer for 1 ½ hours or more (the longer the better)

Potato Boreka Recipe  

• 1 sheet puff pastry
• 2 russet potatoes, peeled cut, in ½ inch cubes
• ½ brown onion “ “
• 1-2 cloves of peeled garlic
• Salt and pepper
• 1 egg beaten

1. In rapidly boiling water boil potatoes onion and garlic until tender 20 min, mash, season with salt and pepper, mix in egg.
2. On a well-flowered surface, gently roll each puff pastry to 12/16
3. Cut into 12 squares, place 2 teaspoons of potato filling in middle of each square, moisten the corners of each square, fold into triangular half, seal edges, brush with egg wash, bake 20-25 minutes
4. Puff pastry, cook potatoes, saute a lot of onions in generous amt of oil until well done.
5. Add eggs (maybe 1 egg for every 6-8 potatoes, salt to taste. i add salt before eggs so that i can taste.)

Potato Kugel

For 2 pans of potato kugel:

• 10 potatoes
• 5 onions
• 10 eggs
• 1 Oil -not mixed, but put on bottom of pan and on top
• 2 heaping Tbsp Salt 
• 1 tsp Pepper

1. Beat the eggs in a bowl first so that grated potatoes and onions can go straight into the eggs (keeps the potato kugel white).
2. Grate 2 potatoes, then one onion, 2 potatoes, then one onion (keep alternating).
3. Add spices. Oil goes in pan and on top of kugel
4. Covered for 2 hrs
5. Uncovered for an hr or two

Challah Kugel

1. 2 medium challahs - soak in water, soymilk or apple juice for about 10 minutes (I use soymilk).
2. Remove crust, squeeze off excess liquid
3. Put wet, squeezed challah into bowl
4. Add:
   • 5 eggs 
   • 1 cup of sugar
   • 2 tspn vanilla extract
   • ½ cup oil
   • 1 packet of dry vanilla pudding
   • 2-3 apples (optional) - I skip

5. Sugar to sprinkle on top

6. Mix all ingredients together.

7. Bake uncovered for 1 hour on 350 in a 9 by 13 pan

Sweet noodle kugel. 

• 8 oz. medium noodles
• ¼ c. margarine cut into small pieces
• 4 eggs, beaten
• ½ c. sugar
• 1 can of crushed (or tidbits) or pineapples
• 1 tsp cinnamon
• 1 tspn salt
• Topping:
• 1 tsp cinnamon
• ¼ c. sugar
• ¼ c. corn flake crumbs

1. Cook noodles in 4-qt pot of boiling salted water for 10 minutes.
2. Rinse. Drain and put into large bowl.
3. While noodles are still hot, add margarine and mix until all the margarine is melted.
4. Allow to cool 5 minutes.
5. Preheat oven to 350.
6. Add eggs, sugar, cinnamon, pineapple, and salt to noodles and mix well.
7. Pour into a greased 8 by 8 inch baking pan.

TOPPING: Combine cinnamon, sugar, salt, and corn flake crumbs. Sprinkle over top of kugel, cover, and bake for 50 minutes. Uncover and bake 10 minutes longer until golden brown.

Serve warm or cold.

Chicken Dressings

Glaze:

• 1/3 c. oil
• 1 tspn salt
• 1 Tblspn garlic powder
• 1 Tblspn onion powder
• 2 Tblspns paprika

Honey-soy sauce:

• 1/3 c. honey
• 3 Tblspns prepared mustard
• 3 Tblspns soy sauce
• 2 3-lb chickens, quartered. Rinse chickens, remove excess fat, and pat dry. Preheat oven to 350.

For Glaze: Prepare chicken and place in a large roasting pan. Combine oil and seasonings in a cup and brush on chicken quarters with a pastry brush. Bake covered for 1 hour and uncovered for ½ hour.

For Honey-soy sauce: Prepare chicken as above and place in a large roasting pan. Combine all ingredients in a cup and brush on chicken quarters. Bake uncovered for 1 ¼ to 1 ½ hours.

Babka  

• 7 cups flour
• 2 Tbs dry yeast
•  3 eggs
•  3/4 c sugar
• 1 c oil
• 1 tsp salt
• 1 1/4 c lukewarm water

Filling:

• 2 cup sugar
• ½ cup confectioners sugar
• 1 cup sifted cocoa
• 2 Tbsp coffee granules
• 1 Tbsp vanilla sugar

Topping:

• 4 oz margarine (1stick)
• ½ cup sugar
• 1½ cup flour
• 1 Tbsp vanilla sugar

To assemble:

1. Divide dough into 3 parts.
2. Roll out into rectangle.
3. Smear with oil and spread 1/3 of the filling over. Roll jelly roll style. Then fold it in half and twist it 3 times.
4. Sprinkle with topping.
5. Repeat with other two portions
6. 1 egg, beaten for egg wash
7. Bake at 350 for 45-1 hour