Sue Bilich: Mother of Steve, did not know Sylvana , but her talented son Steve did. Steve actually worked as one of Sylvana's actors when she cast people for trial lawyers t read transcripts. Steve is an award-winning writer/director and actor who hails from Austin , Texas. "SueB" is also a talented actress and a creative soul. Namaste..
BREAD MACHINE CHALLAH
Ingredients:
1 cup warm water
½ c white sugar (I use ¼ c sugar and ¼ c honey)
½ c veg. oil ( use 1/3 c applesauce and the remaining amt. oil)
2 ½ tsp. salt (you can use less salt if you like)
2 eggs (room temp)
4 cups bread flour
2 ¼ tsp. bread machine yeast
1 egg, beaten
1 tblsp. Water
@ ½ tsp. honey (egg, water & honey is mixed tog. , and put on top of bread before baking to give crust a luster)
Sprinkle with sesame or poppy seeds
1. Place warm water, sugar, honey, veg. oil, salt, 2 eggs, flour and yeast in the bread machine pan. Select dough cycle (9), press start.
2. After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 min.
3. Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 in., and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with
2-
plastic wrap, and let rise for 1 to ½ hours in a warm, draft free place, until double in size.
4. Preheat oven to 350 degrees F in a small bowl, beat tog. the other egg mixture.
5. Brush risen loaves with the egg mixture, bake in preheated oven for @ 20 to 25 min. If it begins to brown too soon, cover with foil.
6. ENJOY!
Tuesday, November 1, 2011
Friday, October 14, 2011
More Zorro Quotes
Happy new year 5772. Had a great Break The Fast with the Posner Clan at Jessica and Issac's home IN NJ. Met their new granddaughter Callie. Jessica's "mixture" rivaled the best ever, as did her kugle (I will have to get her to give us the recipes for this blog). Aunt Alice will be 98 on Thanksgiving Day. Happy Birthday , Aunt Alice!! Keep swinging! (she is still sharp as a tack and read the NY Times cover to cover every day). Katie and Chris are expecting (and will make amazing , loving parents). Max is looking forward to having Chinese baby cousins. Swayzee and Brian are engaged (its about time Brian). The Wedding is December 2012.
Max is knee deep in his Nickelodeon series (HOW TO ROCK) and is co-writing some amazing new songs (42 in past 2 months). The show will probably launch in Jan/Feb. of 2012.
Cooper Grodin is about to open his new musical (ZORRO) in Shanghai and then take it on a worldwide tour. He plays the lead (Zorro). I found out we have Spanish blood in the family, so it is appropriate for Cooper to play Zorro.
and now for the new Zorro quote:
Alejandro Murrieta: Do you surrender?
Elena: Never, but I may scream.
Alejandro Murrieta: I understand. Sometimes I have that effect.
Keep swinging,
Dan
Max is knee deep in his Nickelodeon series (HOW TO ROCK) and is co-writing some amazing new songs (42 in past 2 months). The show will probably launch in Jan/Feb. of 2012.
Cooper Grodin is about to open his new musical (ZORRO) in Shanghai and then take it on a worldwide tour. He plays the lead (Zorro). I found out we have Spanish blood in the family, so it is appropriate for Cooper to play Zorro.
and now for the new Zorro quote:
Alejandro Murrieta: Do you surrender?
Elena: Never, but I may scream.
Alejandro Murrieta: I understand. Sometimes I have that effect.
Keep swinging,
Dan
Saturday, August 27, 2011
Zorro Quotes- a new section of the Cookbook
In honor of my Cousin Cooper landing a lead (as ZORRO) in the new world tour of the new musical ZORRO, I will be posting my favorite quotes from the 1998 film on the same legend (I loved that film). If Cooper's live musical is half as good, and I know it will be, he will be a major star soon. We are all proud!! ..Go Cooper!!
Today's quote:"Don Diego de la Vega: You have passion, Alejandro, and your skill is growing. But to
enter Montero's world, I must give you something which is completely beyond your
reach.
Alejandro Murrieta: Ah, yes? And what is that?
Don Diego de la Vega: Charm."
Today's quote:"Don Diego de la Vega: You have passion, Alejandro, and your skill is growing. But to
enter Montero's world, I must give you something which is completely beyond your
reach.
Alejandro Murrieta: Ah, yes? And what is that?
Don Diego de la Vega: Charm."
Sunday, July 3, 2011
July 4th weekend 2011
Well its not a "beach day" today in NY, but tomorrow looks good.
Andrea was not a relative, as far as I know, but sounds like a cool lady..(I especially like the: " Can be frozen" at the end of the recipe)
Please send me any jokes or recipes you may have for my cookbook/jokebook (*
sylvanacookbook*.blogspot.com)
Happy 4th!
Cheers,
Danny
With great sorrow and deepest affection, Zabar's announces the passing of
our creative director, Andrea Watman, on June 14, 2011. Andrea was an
employee of Zabar's for over 30 years. In addition to being our creative
director, Andrea was head of our customer service department, our catering
department, and all signage and graphics.
She was also responsible for heading up Zabar's award winning mail-order
catalog, which was her pride and joy. All of this was done with a smile on
her face and a sense of humor no matter what the situation. Andrea was loved
and adored by all of us at Zabar's, and the love and caring that she gave to
us all will be terribly missed and felt by us all.
Andrea was not just a loyal and dedicated employee but a true friend, a
confidant, and a mother to us all. We will miss her dearly. Andrea is
survived by her loving family, sister Joy Segal, brother-in-law Alan Segal,
and nephews Ben and Sam, the loves of her life.
My sister Joy and I spent summers with our grandparents in Long Beach, NY.
We had a four bedroom bungalow on Georgia Avenue (four bedrooms, an indoor
toilet, outside shower, no closets and just a few termites).
It was in that kitchen I learned to cook by watching my Grandma make dinner.
Sunday’s were always exciting. Our relatives would journey out to “the
beach” from the Bronx – actually they never went to the beach, but they did
breath in the ocean air.
Now – most families would barbecue – but not at my house. My grandmother
hated the barbecue – it was never clean enough, she hated the flavor or the
charcoal and lighter fluid and yes, she knew sooner or later we would set
the house on fire.
She would crack out the Kraft Macaroni & Cheese Dinner, in the trusted blue
box, and make the best Tuna Casserole ever. She baked it in the afternoon so
that the kitchen would cool before we ate. She would slice cucumbers and
fresh tomatoes – and dinner was served.
I no longer use the blue box – but this is her recipe, just slightly
updated.
Enjoy!
*View a print ready
page.
*
*Serves at least 12 hungry people.*
*Ingredients:*
2 Pounds De Cecco Elbow Macaroni
2 Cans Campbell’s Cream of Mushroom Soup
8 Large Eggs
1 Large Bag Frozen Peas
1 Large Sweet Onion - Finely Minced
½ Cup Mayonnaise
2 Large Cans Solid White Tuna – in Water
4 Cups Shredded Cheddar Cheese
1 Cup Shredded Fontina Cheese
1 Cup Shredded Mozzarella
Corn Oil for the Pan
Corn Flake Crumbs or Bread Crumbs for Topping
(I really prefer the corn flake crumbs – you should be able to find them
near the bread crumbs in your local supermarket. Its not corn flake cereal –
it is a box of corn flake crumbs)
*Preparation
*Bring a large pot of salted water to the boil. Cook pasta according to the
directions on the box. Do not overcook. You want the pasta to be firm since
it is going to be baked. Drain well.
In a large bowl add the tuna (drain and discard water then mash with a fork
to break apart) mushroom soup, frozen peas, mayonnaise, minced onion,
lightly beaten eggs, and shredded cheese. (Yes, you can use the packages of
shredded cheese – but fresh cheese really makes a big difference). Mix well
and add drained pasta then mix thoroughly too evenly distribute tuna mixture
and pasta.
Add a few teaspoons of oil to bottom of a large lasagna pot – or large
disposable aluminum roasting pan. Add pasta mixture – sprinkle corn flakes
crumbs on top for crunch - and bake in a preheated 375 degree oven for 50-60
minutes or until bubbly and golden brown. Please Note: Because of the eggs
the casserole will raise slightly while cooking so I usually bake on a
cookie sheet to prevent a sticky oven mess.
Allow to cool at least 20 minutes before serving.
Serve warm, serve room temperature – just enjoy!
CAN BE FROZEN!
PS: You can omit the peas, you can add carrots, you can use cheddar cheese
only or substitute your favorite cheese. You can use celery not onion. You
can omit one can of soup and add a can of unsweetened condensed milk (or
unsweetened evaporated milk), use can even change the shape of the pasta –
the one thing you can not do to this recipe is mess it up!
Andrea was not a relative, as far as I know, but sounds like a cool lady..(I especially like the: " Can be frozen" at the end of the recipe)
Please send me any jokes or recipes you may have for my cookbook/jokebook (*
sylvanacookbook*.blogspot.com)
Happy 4th!
Cheers,
Danny
With great sorrow and deepest affection, Zabar's announces the passing of
our creative director, Andrea Watman, on June 14, 2011. Andrea was an
employee of Zabar's for over 30 years. In addition to being our creative
director, Andrea was head of our customer service department, our catering
department, and all signage and graphics.
She was also responsible for heading up Zabar's award winning mail-order
catalog, which was her pride and joy. All of this was done with a smile on
her face and a sense of humor no matter what the situation. Andrea was loved
and adored by all of us at Zabar's, and the love and caring that she gave to
us all will be terribly missed and felt by us all.
Andrea was not just a loyal and dedicated employee but a true friend, a
confidant, and a mother to us all. We will miss her dearly. Andrea is
survived by her loving family, sister Joy Segal, brother-in-law Alan Segal,
and nephews Ben and Sam, the loves of her life.
My sister Joy and I spent summers with our grandparents in Long Beach, NY.
We had a four bedroom bungalow on Georgia Avenue (four bedrooms, an indoor
toilet, outside shower, no closets and just a few termites).
It was in that kitchen I learned to cook by watching my Grandma make dinner.
Sunday’s were always exciting. Our relatives would journey out to “the
beach” from the Bronx – actually they never went to the beach, but they did
breath in the ocean air.
Now – most families would barbecue – but not at my house. My grandmother
hated the barbecue – it was never clean enough, she hated the flavor or the
charcoal and lighter fluid and yes, she knew sooner or later we would set
the house on fire.
She would crack out the Kraft Macaroni & Cheese Dinner, in the trusted blue
box, and make the best Tuna Casserole ever. She baked it in the afternoon so
that the kitchen would cool before we ate. She would slice cucumbers and
fresh tomatoes – and dinner was served.
I no longer use the blue box – but this is her recipe, just slightly
updated.
Enjoy!
*View a print ready
page.
*
*Serves at least 12 hungry people.*
*Ingredients:*
2 Pounds De Cecco Elbow Macaroni
2 Cans Campbell’s Cream of Mushroom Soup
8 Large Eggs
1 Large Bag Frozen Peas
1 Large Sweet Onion - Finely Minced
½ Cup Mayonnaise
2 Large Cans Solid White Tuna – in Water
4 Cups Shredded Cheddar Cheese
1 Cup Shredded Fontina Cheese
1 Cup Shredded Mozzarella
Corn Oil for the Pan
Corn Flake Crumbs or Bread Crumbs for Topping
(I really prefer the corn flake crumbs – you should be able to find them
near the bread crumbs in your local supermarket. Its not corn flake cereal –
it is a box of corn flake crumbs)
*Preparation
*Bring a large pot of salted water to the boil. Cook pasta according to the
directions on the box. Do not overcook. You want the pasta to be firm since
it is going to be baked. Drain well.
In a large bowl add the tuna (drain and discard water then mash with a fork
to break apart) mushroom soup, frozen peas, mayonnaise, minced onion,
lightly beaten eggs, and shredded cheese. (Yes, you can use the packages of
shredded cheese – but fresh cheese really makes a big difference). Mix well
and add drained pasta then mix thoroughly too evenly distribute tuna mixture
and pasta.
Add a few teaspoons of oil to bottom of a large lasagna pot – or large
disposable aluminum roasting pan. Add pasta mixture – sprinkle corn flakes
crumbs on top for crunch - and bake in a preheated 375 degree oven for 50-60
minutes or until bubbly and golden brown. Please Note: Because of the eggs
the casserole will raise slightly while cooking so I usually bake on a
cookie sheet to prevent a sticky oven mess.
Allow to cool at least 20 minutes before serving.
Serve warm, serve room temperature – just enjoy!
CAN BE FROZEN!
PS: You can omit the peas, you can add carrots, you can use cheddar cheese
only or substitute your favorite cheese. You can use celery not onion. You
can omit one can of soup and add a can of unsweetened condensed milk (or
unsweetened evaporated milk), use can even change the shape of the pasta –
the one thing you can not do to this recipe is mess it up!
Thursday, June 9, 2011
Dad's Favorite Chicken
Makes 6 servings of Leon's Chicken Paprikash
(serve with scotch on the rocks as a beverage)
Prep Time: 20 minutes
Cook Time: 95 minutes
Total Time: 115 minutes
Ingredients:
3 1/2 pounds chicken pieces, skin on, rinsed and patted dry
Salt and pepper
3 tablespoons rendered chicken fat (shmaltz, see below) or vegetable oil
1 medium chopped onion
Water to cover
2 teaspoons sweet Hungarian paprika
2 cups long-grain rice, soaked in cold water 30 minutes and drained
4 cups hot liquid (water from the simmered chicken plus chicken broth)
Preparation:
Generously season both sides of chicken pieces with salt and pepper and let sit while you saute the onions.
In a large lidded skillet, heat shmaltz or oil, and saute onions til light golden brown. Remove from skillet and place in a lidded casserole dish or Dutch oven.
Brown chicken pieces on all sides in same skillet onion was sauteed in. Move some chicken pieces aside and add the paprika and cook 30 seconds to toast it slightly. Then add water to almost cover the chicken, mixing in with the paprika. Cover and simmer on low for 1 hour.
Heat oven to 350 degrees. Place soaked, rinsed and drained rice in same casserole dish or Dutch oven as sauted onions. Measure the liquid from the simmering chicken and add chicken broth to make 4 cups of liquid. Pour over the rice, mixing well.
Place cooked chicken on top of the rice, cover and bake 30 minutes. Uncover casserole or Dutch oven and cook another 5 minutes. Serve hot with a green vegetable.
(serve with scotch on the rocks as a beverage)
Prep Time: 20 minutes
Cook Time: 95 minutes
Total Time: 115 minutes
Ingredients:
3 1/2 pounds chicken pieces, skin on, rinsed and patted dry
Salt and pepper
3 tablespoons rendered chicken fat (shmaltz, see below) or vegetable oil
1 medium chopped onion
Water to cover
2 teaspoons sweet Hungarian paprika
2 cups long-grain rice, soaked in cold water 30 minutes and drained
4 cups hot liquid (water from the simmered chicken plus chicken broth)
Preparation:
Generously season both sides of chicken pieces with salt and pepper and let sit while you saute the onions.
In a large lidded skillet, heat shmaltz or oil, and saute onions til light golden brown. Remove from skillet and place in a lidded casserole dish or Dutch oven.
Brown chicken pieces on all sides in same skillet onion was sauteed in. Move some chicken pieces aside and add the paprika and cook 30 seconds to toast it slightly. Then add water to almost cover the chicken, mixing in with the paprika. Cover and simmer on low for 1 hour.
Heat oven to 350 degrees. Place soaked, rinsed and drained rice in same casserole dish or Dutch oven as sauted onions. Measure the liquid from the simmering chicken and add chicken broth to make 4 cups of liquid. Pour over the rice, mixing well.
Place cooked chicken on top of the rice, cover and bake 30 minutes. Uncover casserole or Dutch oven and cook another 5 minutes. Serve hot with a green vegetable.
Monday, March 28, 2011
Big Mack Disclosure
In the interest of full disclosure, Dr. Iris Mack does not want to claim creation of the aforesaid recipe for "The Big Mack" (my name for the Carrot Rice Nut Burger), so here is the true source:
The Carrot Rice Nut Burger recipe is not mine. I got it from here - http://allrecipes.com//Recipe/carrot-rice-nut-burger/Detail.aspx
as far as my posted jokes go, I stole (or borrowed) them all.. (I admit it) but here is an original:
"Have you heard about the new Kosher Sushi restaurant on Columbus Ave.?
Its called " So Sue Mi"..."
The Carrot Rice Nut Burger recipe is not mine. I got it from here - http://allrecipes.com//Recipe/carrot-rice-nut-burger/Detail.aspx
as far as my posted jokes go, I stole (or borrowed) them all.. (I admit it) but here is an original:
"Have you heard about the new Kosher Sushi restaurant on Columbus Ave.?
Its called " So Sue Mi"..."
New Recipe: The Big Mack
A healthy recipe from my new friend and advisor Dr. Iris Mack (she is already becoming a major contributor to the Cookbook/Jokebook). Thanks Iris!!
Cheers,
Dan
Carrot Rice Nut Burger
Prep Time:
1 Hr Cook Time:
1 Hr 30 Min Ready In:
2 Hrs 30 Min
Servings (Help)
USMetricCalculate
Original Recipe Yield 20 servings
Ingredients
3 cups uncooked brown rice
6 cups water
1 cup toasted cashews
1 pound toasted unsalted sunflower seeds
1 sweet onion, chopped
6 carrots, chopped
1 tablespoon extra virgin olive oil
salt to taste
Directions
In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
Preheat the grill for high heat.
Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.
Nutritional Information
Amount Per Serving Calories: 270 | Total Fat: 16.2g | Cholesterol: 0mg
Cheers,
Dan
Carrot Rice Nut Burger
Prep Time:
1 Hr Cook Time:
1 Hr 30 Min Ready In:
2 Hrs 30 Min
Servings (Help)
USMetricCalculate
Original Recipe Yield 20 servings
Ingredients
3 cups uncooked brown rice
6 cups water
1 cup toasted cashews
1 pound toasted unsalted sunflower seeds
1 sweet onion, chopped
6 carrots, chopped
1 tablespoon extra virgin olive oil
salt to taste
Directions
In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
Preheat the grill for high heat.
Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.
Nutritional Information
Amount Per Serving Calories: 270 | Total Fat: 16.2g | Cholesterol: 0mg
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