Dafina

• 3 lbs of assorted meat (lamb, beed, veal, etc.)
• 2 potatoes, peeled and cut into into big pieces
• 1 carrot, peeled and sliced
• 1 yellow onion, chopped
• 3 cloves of garlic, chopped
• 1/2 cup of rice
• 1/2 cup of barley
• 4 dates
• 5 raw eggs in shell
• 3 tbsp organic honey
• 2 tbsp paprika
• 1/2 tbsp hot paprika
• 5 whole black peppers
• salt to taste
• other spices

Use a medium sized crockpot with a crockpot-bag. Spread out onion and garlic on the bottom. Place meat on top of the onion and garlic. Wash the rice and barley and put it on top of the meat. Lay out potatoes, eggs, carrots, dates and the black pepper on top. In a small pot, combine all off the ingredients and heat for a couple of minutes to disolve the honey. Pour the contents into the crockpot. Set on medium 2 hours before shabbat.
I like using lamb breast or lamb shank as one of the meats. If you live next to Glatt Mart, get their rau fleish.

Curry

• 1.5 lbs of veal stew or chicken breast
• 1 big potato, peeled, cut lengthwise and then into triangles
• 1 carrot, peeled and sliced
• 1 big tomato, cut lengthwise and then into triangles
• 1 yellow onion, chopped
• 2 cloves of garlic, chopped
• 2 tbsp curry powder
• 1 tsp cayenne sauce
• 1 tbsp ground nutmeg
• flavored mashed potato mix
• salt to taste
• vegetable oil for frying
• 2 cups of rice

Pour a little oil in a wok and sautee onion and garlic. Add meat and sprinkle salt and ground nutmeg on the meat. When the meat looks mostly cooked on the outside (not inside), add potato and carrot and stir everything around with a wooden spoon. Start cooking rice Let the ingredients cook for around 10 to 15 minutes. Add water to cover, curry powder, cayenne sauce and turn up the flame. When the water starts boiling, add the tomato, let boil for 5 minutes, then turn down the flame and set to simmer. The amount of time that the curry should be left to simmer depends on whether you're using chicken or veal. When the meat looks thoroughly cooked, add mashed potatoes, while mixing to prevent clumps, until the curry is thick enough.
Place rice on half of the plate and curry on the other half and pour the liquid over the rice where the rice and curry are next to each other.

Beer Butt Chicken

• 1 chicken
• 1 thin can of beer
• broccoli or barley
• your favorite rub

Delicious and creative meals don't have to be complicated. Try the irresistible Beer Butt Chicken. Next time you invite your friends over to watch the game or play bingo games on http://www.foxybingo.com/, treat them to this unforgettable dish. Here you see the chicken wielding a knife, but you can create your own serving presentation too. Easy to make and to enjoy!

Rub the chicken inside and outside with your favorite rub or sauce. Drink one third of the can. Carefully, cut off the top of the can. Place can in the middle of the cooking tray. Carefully place the chicken on top of the can. Cover the openning on top with the neck and secure it with toothpicks. Spread broccoli or barley around the chicken and add a little water. Bake at 375 until done.

Cheese Platter

Veal Neck Roast

• Veal Neck Roast
• Frozen or fresh broccoli and/or cauliflower and/or brussel sprouts
• Dry Red Wine
• Salt, pepper, cumin and thyme
• Bay leaves and allspice

Take the mesh off of the roast. Place roast in a big enough pot or container. Pour in enough wine to cover the meat and add bay leaves and allspice. Marinade outside of the fridge for 24 hours. Place the roast in a pyrex or aluminum tray and rub it down with the salt, pepper, cumin and thyme. Place the vegetables around the meat and add a little water. Cook at 325 degrees, 35 minutes per pound. For the first 30 to 45 minutes cook covered. After removing cover, baste every 30 minutes.

Beer Roast

• Beef Roast
• Frozen or fresh broccoli and/or cauliflower and/or brussel sprouts
• Beer
• Teriyaki Sauce

Take the mesh off of the roast. Place roast in a big enough pot or container. Pour in enough beer to cover the meat. Marinade in the fridge for 24 hours. Place the roast in a pyrex or aluminum tray and brush it with the teriyaki sauce. Place the vegetables around the meat and add a little water. Cook at 325 degrees, 35 minutes per pound. For the first 30 to 45 minutes cook covered. After removing cover, baste every 30 minutes.

Russian Meatballs (Котлеты)

• per 2lb of Ground Beef or Veal
• 4 eggs
• 4 heaping tbsp mayonnaise
• 1/2 cup flavored coating crumbs
• 4 cloves of garlic, finely minced
• 1 large onion, finely minced
• salt and ground black pepper to taste

Combine all ingredients in a mixing bowl and make sure everything is well mixed. Add enough oil into frying pan to cover bottom quarter of the meatballs. Form ingredient mix into patties approximately one inch thick. Fry on one side until top is not red anymore but a grayish color. Flip meatballs over and press each one down with the spatula. Fry for a couple minutes more. Flip over one last time and fry for about a minute.

Pesach Chicken

• 1 pack of chicken parts
• 1/2 bottle Gefen Chicken Sauce (Original Recipe)
  or any other Chicken sauce with peaches and/or apricots

So, you don't have a self cleaning oven, you're too lazy to kasher it but you were smart enough to buy a wok you're in luck. Wash the chicken but don't pat dry. Dump the chicken in the wok and cover with chicken sauce. Cover wok with foil and move the chicken around occasionally so that it's brown on all sides. If you don't have a wok, you can try using a deep frying pan, however, you will need enough liquid to cover half the chicken.

Turkey Breast

• 2lb Turkey Breast
• Shawarma spices

Coat turkey breast in shawarma spices. Place in a 6 cup rectangular pyrex dish. Add a little water. Place in the refrigerator for an hour. Cover with foil and cook at 325 degrees for 2 hours. Preferably, baste every 30 minutes. If you don't have a 6 cup rectangular pyrex dish, you can try a round or rectangular pyrex dish of a bigger size. This will not work in an aluminum pan.