Aidel's Recipe Blog

Won Ton wrapped chicken with apricot dipping sauce

Marinated Chicken 
3 tsp brown sugar 
2 tsp salt 
4 cloves garlic minced 
4 tsp dry sherry 
2 tsp corn startch 
6 T. vegetable oil 
1 tsp soy sauce 
1 lb boneless skinless chicken breats cut into approximately 32 1 inch squares 
1 12 oz package wonton wrappers 
2 cups peanut oil 
Apricot Dipping Sauce 
6 oz apricot preserves 
2 tsp yellow mustard 
2 tsp teriyaki sauce     
Marinate chicken in mixture for (preferably at least) 8 hours. 
Wrappers: Lay the wont ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the wont ton wrapper. Dab a small amount of marinade on each of the corners. Fold the won ton over the the chicken by bringing each of the corners to the center of thesquare, overlapping slightly, like a squared envelope. Heat the peanut oil in a large skillet until hot. Cook the wont ton wrapped chicken for about 2 minutes per side turning once. 
Serve won tons on a plate with the dipping sauce in the center.  
Freezes well. To reheat, bake at 475 for 10 minutes.

Hamentaschen for Purim

2/3 cup sugar 
6 T. stick margarine or butter, softened 
1 teaspoon vanilla extract 
1/4 cup (2 ounces) block-style fat-free cream cheese 
1 large egg 
2 cups all-purpose flour 
1 1/2 tsp bakign powder 
1/4 tsp salt 
Any jam, choc chips, cookie crumbs with jam, rum balls, crushed nuts with jam, prune butter     

 To prepare dough, combine first four ingredients in a large bowl; beat at med speed of a mixer for two minutes or until light and fluffy. Add eggs beaten on high speed for 1 minute or until very smooth. Add flour, baking powder and salt, beating at low speed just until flour mixture is moist. Chill 30 minutes. Preheat oven to 400. Divide dough in half. Shape each ball of dough into a log. Cut each log into 10 - 1 inch slices. Place on tray lined with wax paper. Flatten each to a 3 1/2 in circle. Spoon 1 level spoon filling into center of each. Fold dough over filling to form a triangel and pinch edges together to seal. Bake for 10 minutes or until lightly browned. Yield: 20 pastries.


2 chicken breasts 
1 pack wonton wrappers (not eggroll wrappers) 
Soy Sauce      
Cut chicken breasts into small pieces about the size of a nickel or quarter (not too small to eat but not too big that it will rip the wonton wrapper when folded over).  Trim down the wontons so that they’re a perfect square instead of a slight rectangle.  Place one “nickel-piece” of chicken in the center of each wonton square.  Chiffonade (ultra-fine-slice) the scallions and sprinkle a few pieces atop the chicken.  Fold the wonton and seal shut by moistening the edges with water.  Place in a lightly greased frying pan.  Continue with remaining 50 pieces and lie them closely together in the frying pan (2 or 3 shifts) just slightly overlapping if necessary.  When the pan is full, turn on the flame to medium heat and allow to fry for just about 2 minutes until lightly brown and oil is almost gone.   Fill a cup of a water ¾ full and add 3 tbsp of soy sauce.  Pour the liquid over the potstickers in the pan, lower the heat, and cover the pan for about 8 minutes or until the water is basically gone (don’t let it stick).  Serve hot or cold.   Simple and incredible.  If the soy sauce taste is too strong for your liking try a lighter soy sauce or lessen the proportion to the water – or vice versa.

2-day Chicken Soup with Matzo Balls


2 – 12 Quart Pots 
Sharp knife for vegetables 
Vegetable peeler 
Large strainer lined with cheesecloth 
cutting board for vegetables 
measuring spoons 
Soup ladle 
Slotted spoon 
bowls for chilling matzo balls 
bowls and spoons for serving soup

1 Chicken cut up into 8 pieces 
12-16 carrots 
2 heads celery 
3 parsnips 
2-4 yellow onions (large if possible) 
1-2 leeks 
I bunch parsley 
2 bunches dill 
3 Telma chicken bullion cubes 
6-8 quarts of canned chicken broth (for making matzo balls) 
1 box Manischewitz matzo ball mix 
liquid vegetable oil


Day 1

Into a 12 quart pot add 8 quarts of water and the following and bring to a boil

1. 1 chicken cut up into 8 pieces

2. 8-10 large carrots scraped. Trimmed and cut into 1/2” thick rounds

3. 1 large yellow onion peeled and cut into ½“pieces

4. 1 head of celery, base and tops removed, and cut into 1/2” pieces

5. 2 parsnips scraped cut into quarters lengthwise and cut into ½'” pieces

6. 1-2 leeks trimmed and washed thoroughly and cut into ½ wide slices

7. 1 bunch of parsley washed and chopped fine

8. 1 bunch dill washed and chopped fine

9. 2-4 Telma chicken bouillon cubes


After bringing to a boil, lower heat to simmer for 2 hours. Strain off any scum that comes to the top. When all vegetables are thoroughly cooked and the chicken falls off the bone easily remove from heat and chill overnight


Day 2

1. Skim all fat from top of soup

2. Remove chicken pieces and set aside

3. Strain soup into a new pot and discard cooked vegetables

4. Peel and cut 4-6 carrots into 1/4” pieces

5. Peel and cut 1 large onion into 1/4” pieces

6. Clean and cut 6 celery stalks into 1/4” pieces

7. Peel and cut 1 parsnip into 1/4” pieces 

8. Add above vegetables into remaining soup in 2nd pot and bring to boil then lower to simmer for 1 hour while making matzo balls. 

9. Remove skin and bones from cooked chicken and cut into 1” square pieces, set aside and refrigerate 

10. Wash pot from Day 1 and fill with 6 quarts of canned broth and 2 quarts water and bring to boil then lower to simmer. 

11. Make Matzo balls (see recipe on box and comments below) 

12. When all matzo balls have been formed drop into broth and cover pot – cook per instruction on box

To serve

Place some diced chicken and 2 matzo balls in soup dish. Ladle in some 2 day Chicken Soup with vegetables and top with a sprig of dill.



**Matzo ball preparation

Follow package instructions. It is important to follow these steps in the final process:

After chilling the mixture roll into ball about 1 1/2” diameter, working quickly and keeping hand wet in cold water to avoid letting the dough get too warm. After all matzo balls are ready do step 12 above.


Note: There is no salt or pepper in the recipe. The soup is rich and falvorful without it but it can be added at the table to taste.

Tiramisu for Shavuot


4 cups heavy cream
3/4 cups confectioners' sugar
8 oz whipped cream cheese at room temperature
2 pkgs (7 oz each) lady fingers (sugared if possible)
1/2 pkg vanilla pudding (optional)

coffee mixture
2 T. strong instant coffee dissolved in 1/2 cup water
1 T. coffee liqueur
1/2 cup dutch process unsweetened cocoa for dusting

1. In a bowl of a mixer fitted with a beater, whip heavy cream until stiff.
2. Add confectioners sugar and mix until incorprated. Add whipped cream cheese and mix until smooth. Do not over mix.
3. Combine ingredients for coffee mixture in shallow bowl. Quickly roll each lady finger in the coffee, coating both sides, and place at the bottom of a spring form pan to cover completely.
4. add half the cream
5. Arrange additional undipped ladyfingers upright around the edge of the pan, side by side.
6. dust cocoa over cream
7. Add another layer of lady fingers
8. Pour remaining whipped cream mix
9. Dust with cocoa
10. Cover and refrigerate overnight to let flavors meld.

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