Hanukkah Recipes: Glazed Yeast Doughnuts

3/4 cup scalded milk1/3 cup granulated sugar1/4 teaspoon salt1 (.25 ounce) envelope active dry yeast1/4 cup warm water4 cups sifted all-purpose flour1 teaspoon freshly grated nutmeg (optional)1/3 cup butter or margarine2 eggs, beatenoil for deep frying2 cups confectioners' sugar6 tablespoons milkIn a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended. In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light. Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar. To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool. Amount Per Serving  Calories: 194 | Total Fat: 7.1g | Cholesterol: 25mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 194

Total Fat: 7.1gCholesterol: 25mgSodium: 54mgTotal Carbs: 29.4g    Dietary Fiber: 0.6gProtein: 3.2g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Hanukkah Recipes: Angel's Old Fashioned Beef Stew

4 tablespoons vegetable oil1/2 cup all-purpose flour1 tablespoon garlic powder1 teaspoon salt1 teaspoon black pepper2 pounds beef chuck, cubed12 small boiling onions6 large potatoes, peeled and diced6 carrots, sliced3 stalks celery, sliced3 (10.5 ounce) cans beef broth3 tablespoons all-purpose flour1 tablespoon cold waterIn a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned. Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot. To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally. For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew. Amount Per Serving  Calories: 348 | Total Fat: 19.6g | Cholesterol: 54mg Powered by ESHA Nutrient Database

Angel's Old Fashioned Beef Stew

Servings Per Recipe: 12

Amount Per Serving

Calories: 348

Total Fat: 19.6gCholesterol: 54mgSodium: 520mgTotal Carbs: 25.7g    Dietary Fiber: 3.4gProtein: 16.9g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Hanukkah Recipes: Seasoned Skewer Roasted Chicken | Submitted By: Callisons Fine Foods, recipe developed by Kathy Casey

6 Callisons Holiday Herb Seasoned Skewers1 (4 pound) roasting chicken, preferably organic or free-range1 tablespoon melted butter or olive oil1 teaspoon kosher salt1/2 teaspoon freshly ground black pepperCooking sprayRemove the neck and any giblets from the chicken cavity. Rinse the chicken with cold water inside and out, and pat dry. Insert 2 skewers, lengthwise, through each side of the breast and then 2 through the legs and thighs. With the last 2 skewers, insert them into each side of the breast, crisscrossing the first skewers. Let sit at room temperature for at least 30 minutes or refrigerated overnight. Preheat oven to 425 degrees F. To roast the chicken, spray a roasting rack with cooking spray. Place the chicken on the prepared roasting rack and set on a rimmed baking sheet. Brush the chicken all over with the butter or olive oil and then sprinkle with the salt and pepper. Roast the chicken for about 45 minutes, or until the inner, thickest part of the thigh registers 160 degrees F on an instant-read thermometer inserted in the back side of thigh by the body. Remove from the oven and let rest for 10 minutes to allow the juices to settle before carving. Remove skewers before carving or serving. The chicken is beautiful presented on a platter and carved at the table. Amount Per Serving  Calories: 596 | Total Fat: 37.1g | Cholesterol: 202mg Powered by ESHA Nutrient Database

Seasoned Skewer Roasted Chicken

Servings Per Recipe: 4

Amount Per Serving

Calories: 596

Total Fat: 37.1gCholesterol: 202mgSodium: 688mgTotal Carbs: 0.2g    Dietary Fiber: 0.1gProtein: 61.3g VIEW DETAILED NUTRITION
About: Nutrition Info

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Hanukkah Recipes: Carrot Pudding | Submitted By: Joyce Rehagen

1 cup grated carrots1 cup peeled and shredded potatoes1 cup white sugar1 cup raisins1 cup all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground allspice1 teaspoon ground cloves1/2 cup butter1/2 cup heavy whipping cream1 cup white sugar1 1/2 teaspoons vanilla extractIn a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer. Steam the cake for 2 hours. Serve warm. Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve. Amount Per Serving  Calories: 552 | Total Fat: 19.9g | Cholesterol: 58mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 552

Total Fat: 19.9gCholesterol: 58mgSodium: 296mgTotal Carbs: 93.8g    Dietary Fiber: 2.5gProtein: 3.6g VIEW DETAILED NUTRITION
About: Nutrition Info

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Hanukkah Recipes: Cheesy Acorn Squash | Submitted By: Linda

1 acorn squash, halved and seeded3 tablespoons butter1 cup diced celery1 cup finely chopped onion1 cup fresh mushrooms, sliced1/8 teaspoon salt1 pinch ground black pepper1 teaspoon chopped parsley1/2 cup shredded Cheddar cheesePreheat oven to 350 degrees F (175 degrees C). Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover. Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles. Amount Per Serving  Calories: 414 | Total Fat: 27.2g | Cholesterol: 75mg

 view all reviews »

Oh my, oh WOW, and HOLY COW! Made this last night, and my BF ate an ENTIRE SQUASH!!! He loved it so much he didn't hardly touch the main dish, which was one of his faves. Omitted the butter, started with 4 slices thichk cut bacon (cut into pieces) and sauteed veggies in the grease, used a little less onion and a little more mushrooms, and added a bit more salt. As another reviewer noted, had MORE than enough filling, but I just heaped 'er in!!:) This was a fantastic recipe!!! Was this review helpful? [ YES ]
24 users found this review helpful Oh my, oh WOW, and HOLY COW! Made this last night, and my BF ate an ENTIRE SQUASH!!! He...

View the original article here

Hanukkah Recipes: Sweet and Sour Beetroot | Submitted By: Fast Wellies

1/2 pound beets3 tablespoons vegetable oil1 onion, diced1 tablespoon all-purpose flour1 cup chicken broth2 tablespoons brown sugar6 tablespoons malt vinegarsalt and pepper to tastePlace beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice. Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper. Amount Per Serving  Calories: 171 | Total Fat: 10.5g | Cholesterol: 1mg

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Hanukkah Recipes: Apricot Chicken II | Submitted By: Marsha Timblin

6 skinless, boneless chicken breasts1 cup apricot preserves1 tablespoon distilled white vinegar1 tablespoon brown sugarPreheat oven to 350 degrees F (175 degrees C). Place the chicken breasts in a 9x13 inch baking dish. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes. Amount Per Serving  Calories: 280 | Total Fat: 1.5g | Cholesterol: 68mg

 view all reviews »

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here