Shabbat Fish Recipes That You Will LOVE Come & Cook With Me 9 Delicious Fish Recipes Sonya's Prep
Shabbat Fish Recipes That You Will LOVE Come & Cook With Me 9 Delicious Fish Recipes
#food #fish #howtocookfish #orthodoxjewish #shabbatfish #recipes
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Chapters:
00:00 Intro
00:51 Bass Fish With Pineapple Salsa
03:07 Salmon Teriyaki With Whole Roasted Garlic
04:06 Garlic Mayo Salmon With Dill
05:38 Spicy Brown Mustard Salmon With Vinaigrette
09:13 Moroccan Salmon Fish
13:13 Flounder With Vegetable Medley And Capers
15:17 Salmon Appetizers On Egg Roll Wrapper
19:06 Rosh Hashana Salmon With Acorn Squash
22:16 Fried Flounder With Garlic Mayo Dip
Recipes:
Black Bass With Pineapple Salsa:
Season fish with Salt, pepper and fish seasoning. Drizzle with some oil and bake on broil for 7 minutes.
Dice pineapples, red peppers, red onion, cilantro s/p lime juice and avocado oil.
Fried flounder:
Dip flounder first into egg mixed with S&p, garlic powder and then into panko crumbs. Fry on both sides.
Salmon Teriyaki:
Put teriyaki sauce over salmon. Sauté whole head of garlic until brown. Add on top of salmon. Bake covered for 20- 30 minutes at 375F.
Salmon in Mayo garlic dill sauce:
Mix 2 tbsp mayo with dill, crushed garlic, S/P. Smear onto salmon. Bake covered at 375F for 25 minutes.
Flounder Fish with capers:
5-6 flounder fillets
10 cherry tomatoes
2 jalapeños
1 small pepper
6 garlic cloves
1 lemon sliced
3-4 tbsp of oil
Fish seasoning
S/p
Paprika
Garlic powder
Cilantro
Capers
Bake @ 400F for 15 minutes covered. Uncover for additional 7 minutes.
Bbq salmon cups marinade:
2 tsp teriyaki sauce
3 tsp sesame oil
1/2 cup bbq sauce
Bake at 350F for 10 minutes.
Moroccan Fish Recipe:
Salmon Fillet
1-2 Red Chili
1-2 Green Jalapenos
Cilantro
5 Garlic Cloves
1 Tbsp of Tomato paste
1/4 Cup of Paprika
2 tbsp of Tumeric
S/P
1/2 Cup of Neutral Oil
1 Can of Chicpeas
Spicy Brown Mustard Salmon Recipe:
Mince 5-6 Garlic cloves with S/P
Smear it on the Salmon
Add chopped dill to the top with sliced lemons
Spray with Cooking Spray
Bake at 350F for 30 mnutes
Mustard Sauce:
1.5 tbsp of sugar
1.5 tbsp Vinegar
1-2 tsp of Mustard
1/4 Cup Of Oil
1/4 Cup of Dill
2 tsp of Salt
????Salmon Fish:
1 (3-3½ lb) side of salmon
2 tsp sea salt
½ tsp coarsely ground black pepper
¾ cup pure pomegranate syrup
1/2 Cup Date Syrup
⅔ cup soy sauce
4 cloves garlic, crushed
2 lemons, sliced
1 acorn squash halved, seeded, and cut
into half moons
2 Tbsp olive oil, plus more for the pans
Bake at 425 for 10 minutes. Bast with marinade and bake for an additional 5 minutes, repeat the process 1 more time. Garnish with greens of choice.
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Cooking with Jamie Deen
Pan-Roasted Halibut With Ratatouilleby Jamie Deen, Author, Jamie Deen's Good FoodIngredients2 pints cherry tomatoes1/4 Cup olive oilKosher salt and freshly ground black pepper1 Medium red onion, finely chopped4 cloves garlic, roughly chopped1 TBS tomato paste1 Medium eggplant (1 1/2 pounds) peeled and cut into1-inch cubes1 Medium zucchini, chopped1 Cup Homemade chicken stock1/4 Cup fresh basil leaves, torn2 TBS butter1/8 tsp crushed red pepper flakes (optional)2 TBS olive oil4 Pieces skinless halibut (6 ounces each)Kosher salt and freshly ground black pepperFresh basil leaves for servingInstructionsPreheat the oven to 400 degrees.Place tomatoes on a tray and drizzle with 1 tsp oil. Season with salt and pepper.Toss it all together and roast for 15 minutes.To make the ratatouille, heat 3 TBS oil in a large Dutch oven over medium-high heat.Once it's hot, add onion, garlic and bell pepper and saute until tender, about 5 minutes.Season with a big hit of salt and pepper. Stir in tomato paste and cook for 1 minute, stirring continually, toasting it to really develop the flavor.Add the eggplant and the zucchini next, saute until the eggplant is completely tender, about 6 minutes more.Add the roasted tomatoes and their juices and the stock and simmer until everything is nice and stew like, about 25 to 30 minutes more. You may need to adjust the seasonings at this point.Stir in basil, butter and red pepper flakes (or skip the flakes if it is too hot for the kids)Cover to keep warm.In a large nonstick skillet, heat the oil until it shimmers. Pat the fish dry with paper towels and season on both sides with salt and pepper. Add the halibut to the hot oil and cook over medium heat until nicely browned on the bottom, about 5 minutes.Flip the fish to the other side and cook about 3 minutes longer.Garnish with some fresh basil and serve the ratatouille on the side.NotesServes 4Prep time: 25 minutesCook time: 45 minutesSalted Caramel Pecan Pie With Pretzel Crustby Jamie Deen, Author, Jamie Deen's Good FoodIngredients1 1/4 cups salted pretzel crumbs (from 5 ounces pretzels)2 tablespoons all-purpose flour3 tablespoons granulated sugar7 tablespoons unsalted butter, melted, plus 6 tablespoons, cut into pieces1 cup firmly packed dark brown sugar1 cup light corn syrup1 tablespoon flaky sea salt (preferably Maldon)3 large eggs, lightly beaten2 cups chopped pecans InstructionsPreheat the oven to 350 degrees.Add the pretzel crumbs, flour, sugar, and melted butter to a medium bowl and stir until combined. Dump the crumb mixture into a 9-inch deep-dish pie plate and press it evenly around the bottom and sides of the pan. Place the pie plate on a sheet tray to catch drips and bake for 10 minutes, until the crust is firm.In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter pieces, and sea salt and bring it up to a boil, while stirring. Remove from the heat and cool. Whisk in the eggs, then switch to a wooden spoon to stir in your pecans. Pour the mixture into the pretzel crust and bake for 50 minutes. Cool the pie completely before serving. NotesThis pie can be made a day ahead. In fact, you want to prepare the pie with enough time for it to cool and set up. If not completely cool, pecan pies can be runny
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Sweet Corn Soup (Veg & With Egg)
Sweet Corn Soup Resturent style
(Veg & With Egg )
Servings-4
Sweet corn soup, a soup that is easy to prepare with simple ingredients this corn soup always ready to satisfy your food cravings, and can be easily made at home with this recipe.
-3 Corn boiled
-1/2 veg/chicken stock
-1/2 tsp black pepper
-3 cups of water
-salt to taste
MAKE VINEGAR CHILLI MIX
-4 green ,1 red chillies chopped
-5 tbsp white vinegar
-Combine chopped chillies and vinegar in a deep bowl & mix well set aside
MAKE CORNSTARCH SLURRY
-4 tbsp cornstarch
-6 tbsp water
-Combine water & cornstarch together and mix well to form a smoothie slurry.
METHOD
-In a pressure cooker add enough water dash salt place corn inside close the lid and pressure cook for 3 whistles.
-Allow the pressure to reduce naturally open the lid? Remove corn cobs with the help of tongs & place them on a bowl/plate
Leave the corn cobs to cool at room temperature
-Separate the corn kernels from the cobs reserve 1 cup corn kernels and remaining transfer to a blender
-add very little (1/2 cup) Walter and blend the corn kernels until smoothie paste
-strain the liquid completely drain through the strainer
-Transfer strained liquid to a pot, add the dissolved cornstarch slurry stir continuously to mix well, add water, add 1 tsp vinegar chilli mix, black pepper, chicken/veg stock, salt to taste
-switch on the flame cook over medium heat continuously mixing , bring to a boil, cook until soup turns little thick allow to boil for 3-4 minutes
-Check and adjust seasonings if necessary
-VEG SWEET CORN SOUP
-Pour the corn soup into soup bowls garnish with green onion
-SWEET CORN SOUP WITH EGG
-Before turning off the flame
Whisk 1 egg and pour the egg into boiling soup & stir gently you will see strands of egg
-turn off the flame .
-Pour the Egg Corn soup into soup bowls garnish with green onion
(Along with soup serve chilli vinegar mix)
It is so delicious that I cook it almost every day! Simple recipe!
It is so delicious that I cook it almost every day! Simple recipe!
This delicacy dish is worthy of any first class restaurant or holiday table! Incredibly tasty, very satisfying! Unforgettable by anyone! Cooking is also very easy!
Pancakes with a magnificent filling of mushrooms and eggs, in a very tasty creamy sauce flavored with cheese. Ready in the oven in just minutes. Eaten instantly!
Recipe and Ingredients:
1. Hard boil 3 eggs.
2. Finely chop 2 onions.
3. Cut about 16 mushrooms.
4. Fry the onion and mushrooms in a mixture of butter and vegetable oil.
5. Finely chop a bunch of dill.
6. Salt and pepper the mushrooms.
7. Grate eggs.
8. Put eggs, mushrooms, dill, 2 tablespoons of mayonnaise in a deep bowl and mix everything.
9. In 1 cup of sifted flour, add 2 eggs, 2 tablespoons of sugar, half a teaspoon of baking soda, 1 cup of milk and mix everything thoroughly until all the lumps of flour dissolve.
10. Add 1/3 cup water and mix again. You should get a homogeneous batter as in the video.
11. Bake pancakes over medium heat, each time greasing the pan with vegetable oil, spilling the dough as in the video.
12. Fill pancakes with stuffing as in the video.
13. Put the pancakes in a baking dish greased with vegetable oil as in the video.
14. Melt 4 tbsp butter (40 g) in a saucepan, add 3 tbsp. flour and mix everything. Add 2 cups of milk, salt, pepper, dill. Cook everything until a thick mass forms over medium heat.
15. Pour pancakes with sauce, sprinkle with cheese.
16. Bake at 365 F/180 C for approximately 15 minutes.
Enjoy your meal!
Note: If, when baking pancakes, you see that the dough thickens a little and spills worse in the pan, just add a little more water. It happens. It depends on the gluten content of the flour used.
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#verfügbarerezepte#tastyandhomemaderecipes#delicious#dinner#lunch#tasty#easyrecipe#yummy#cooking#homecooking#food#recipe#foodie#chef#homemade#howtocook#pancakes#pancakeswithfilling#pancakesinsauce#pancakeswithmushroomfilling#pancakesintheoven#pancakesintheovenwithsauce#deliciouspancakes#pancakeslikeinarestaurant#frenchpancakes#frenchpancakeswithstuffing
Classic Homemade Shepherd’s Pie Recipe
You will absolutely love this classic shepherd’s pie with the most amazing mashed potatoes and lamb filling of all time.
Shepherd’s pie consists of a meat-based filling with vegetables that is topped off with mashed potatoes and then baked in a pie casserole dish. This classic dish believe it or not has deep roots in England and Scotland before it made its way to Ireland.
The unique concept of Shepherd’s pie is that when it was created, the ingredients, outside of lamb and potatoes, were based on what was available. If you go to 10 different Irish pubs, you’re going to get 10 different versions of Shepherd’s Pie. I tell you this because while this recipe is absolutely delicious, you can tailor it to make it your own.
Ingredients for this recipe:
For the Filling:
• 3 tablespoons oil or fat
• 1 peeled and finely minced yellow onion
• 1 finely minced celery stalk
• 1 peeled and finely minced carrot
• 3 finely minced cloves of garlic
• 1 ½ pounds ground lamb
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 1 cup beef stock
• 2 tablespoons finely minced fresh parsley
• 1 teaspoon minced fresh rosemary
• sea salt and pepper to taste
For the Potatoes:
• 2 ½ pounds peeled and roughly chopped russet potatoes
• 1 stick unsalted melted butter
• 2 egg yolks
• 3 tablespoons sour cream
• ½ cup shredded Dubliner cheese
• sea salt and ground white pepper to taste
Serves 10
Prep Time: 15 minutes
Cook Time: 60 minutes
Procedures:
1. Preheat the oven to 375°.
2. Filling: Add the oil to a large frying pan over medium heat and sauté the onions, celery, carrots, and garlic for about 6-8 minutes or until lightly browned and cooked.
3. Add in the lamb and cook until lightly browned and cooked throughout, which takes about 5-7 minutes.
4. Mix in the tomato paste completely, and then mix in the flour until combined.
5. Pour in the beef stock and then finish by mixing in the parsley, rosemary, salt, and pepper until combined. Set aside.
6. Potatoes: Add the potatoes to a large pot of boiling water and cook for 10-12 minutes or until tender.
7. Strain the potatoes and mash using a food mill, hand masher, stand mixer, or hand beaters until very smooth.
8. Mix in ¾ stick of melted butter, egg yolks, sour cream, cheese, salt, and pepper until completely combined.
9. To Assemble: Transfer the lamb filling to a deep 10” pie pan and spread evenly. Add the potatoes on top using a spoon or a piping bag. See video.
10. Drizzle on the remaining ¼ stick of melted butter to help brown the potatoes.
11. Bake in the oven at 375° for 20-25 minutes or until the potatoes are browned.
12. Serve with optional chopped fresh parsley or rosemary.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten immediately; however, you can keep it warm in the oven at low temperatures for up to 1 hour before serving.
How to Reheat: If you are reheating the entire pie, place it in the oven at 350° for 10-15 minutes or until warmed. When you are heating up a single portion, I recommend warming in the microwave.
How to Store: Cover and place in the refrigerator for up to 4 days. This will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
If you do not have a deep 10” pie dish, please feel free to use a 13x9 casserole dish.
When using a regular 9” pie tin, reduce the recipe by one-half.
Other ingredients you could add to the filling include peas, corn, and root vegetables
If you can’t find Dubliner cheese then you can substitute for gruyere or your favorite white
5 Easy Desserts For One - You will want dessert everyday!
Five easy desserts for one person that you can be enjoyed as a guilty pleasure anytime or at the end of dinner!
If you love these cooking for one ideas, you will love 3 Simple Dips For One For Your Netflix Binge Night -
00:00 Intro
00:14 Small Batch Brownies
01:23 Key Lime Pie
02:59 Deep Dish Chocolate Chip Cookie
04:42 No Bake Cheesecake
06:12 Mini S’mores Dip
07:05 Outro
Detailed recipes for each dessert in the video:
Small Batch Brownies:
Key Lime Pie:
Deep Dish Chocolate Chip Cookie:
No Bake Cheesecake:
Mini S’mores Dip:
Egg White Recipes:
Desserts for One Playlist:
Other Dessert Recipes For One here:
Flan For One:
Mini Oatmeal Chocolate Chip Skillet Cookie:
Mini Boston Cream Pie:
???? The Ultimate Cooking For One Cookbook:
⭐ Cookware items used can be found on One Dish Kitchen's Store page:
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