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Kosher recipies

Delicious Recipes for every Occasion..

Everyone’s Favorite Chocolate Memories
These simple and versatile rich chocolate cake recipes will always create long lasting memories for very satisfied eaters.

Moist Chocolate Cake
3 cups flour
6 Tablespoons cocoa
2 teaspoons baking soda
2 cups white or brown sugar
 1 teaspoon salt
10 Tablespoons oil
2 Tablespoons white vinegar
2 teaspoons vanilla extract
2 cups water

Combine wet and then dry ingredients and mix with electric mixer just until well combined.
This cake is so versatile it can be baked either in 2 – 9 inch round pans, 1- 9x13 pan or in muffin tins for cup cakes.  .  For cup cakes, add a few chocolate chips into each muffin tin before pouring batter into it. Layer or top with your favorite frosting.  This cake will soon become a favorite for everyone around!

Really Rich Brownie Cake

2 sticks margarine
6 Tablespoons dark or unsweetened chocolate chips
6 Tablespoons semi-sweet chocolate chips
2 cups granulated sugar
3 teaspoons vanilla extract
4 eggs
2 ½ cups flour
½ tea salt

Melt margarine and chocolate in medium saucepan.  Mix for a smooth chocolate mixture.  Remove from heat.  Add into the saucepan with chocolate mixture in it -- sugar and extract, eggs (checked for blood spots), flour and salt – mixing just until well combined.  Pour batter into 9 x 13 baking pan lined with parchment paper. Bake in 350 degrees preheated oven for approximately half hour.  If wooden toothpick inserted in the middle comes out clean, it’s ready.  Very satisfying!

 

 

 

Kosher Recipes:

Moist Chocolate Cake
Really Rich Brownie Cake
Chicken Cacciatore

Sloppy Joe
Fancy Mushroom Broccoli Chicken
Whole Chicken Dinner
Classic Chicken Noodle Soup
Split Pea Soup
Simple and Tasty Avocado Dip
Favorite Avocado Salad
Garlic Bread
Baked Sweet Potato Latkes
Shape and Bake Cookies
Butternut Squash Soup
Roasted Sweet Potato
Best Banana Muffins
Honey Cake
Wraps & Fillings
Sponge Cake
Salads
Side Dishes
Fish Dishes
Cheese Blintzes
Cheesecake
Pesach Recipes
Hamentashen
Chicken Soup
Matza Ball
Gefilte Fish
Cholent
Potato Kugel
Mock Chicken Liver
Cranberry Kugel
Soofganiyot
Borscht
Stuffed Cabbage

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Quick and healthy Crockpot meals that nourish the body and soul.

Chicken Cacciatore
3 lbs. chicken boneless chicken breasts cut into strips
2 onions, chopped
2 cloves garlic, finely chopped
¼ cup flour
1 cup chicken broth or water or apple juice
2 tablespoons ketchup
1 15 oz. can of diced tomatoes, drained
1 bell pepper (any color), cleaned and thinly sliced
1 can mushrooms (optional)
Salt and garlic powder to taste

Place chicken into Crockpot.  Combine remaining ingredients and then pour over chicken.  Cover and cook 7 to 9 hours on Low. Serve with any kind of pasta.  It’s great with Vermicelli pasta which cooks fairly quickly (cook separately).

 

 

Sloppy Joe

Ingredients

1 lb ground beef
1 lb ground turkey
1 small onion, chopped
1 cup chopped red bell pepper (optional)
2 cans (15 oz each) tomato sauce
1- 6 oz. can tomato paste
1/3 cup red wine or cider vinegar
1/2 cup brown sugar (firmly packed)
Salt and garlic powder to taste

Brown ground meat with onions over medium-high heat about 6 to 8 minutes. Drain excess liquid.
Put meat, onion and remaining ingredients into Crockpot. Stir to combine well. Cover and cook 6 to 7 hours on low. Serve on toasted burger buns or toasted Kaiser rolls.

 
   

Fancy Mushroom Broccoli Chicken

Ingredients

6 boneless chicken breasts halves cut into strips
1 1/4 cups uncooked rice
½ bag of pre-checked frozen broccoli florets
2 tablespoons Dijon mustard
1 can cream of mushroom soup
1 cup chicken broth or water
2 teaspoons of cornstarch
Salt and garlic powder to taste

Place rice in Crockpot and then broccoli florets on top. Sprinkle spices. Top with chicken pieces. Separately, combine first broth or water with cornstarch and then the remaining ingredients. Pour over chicken and rice. Cover and cook on low for 6 to 8 hours on low.


 
   

Whole Chicken Dinner

Ingredients

1 whole chicken (3-4 pounds)
1 large onion, sliced
1 Potato, peeled and cubed
1 Sweet Potato, peeled and cubed
4 Tablespoons oil
Salt and garlic powder to taste
½ cup dry white wine
½ cup water

Put vegetables in Crockpot.  Mix oil and spices and rub into chicken.  Put chicken on top of vegetables.  Pour the wine on top of the chicken and vegetables.  Cover and cook 8 hours on low. 

 
   
Classic Chicken Noodle Soup

Ingredients


1 package of chicken pieces (approximately 3 lbs) or boneless chicken breasts
8  cups water
1 medium onion chopped
4 carrots, peeled and chopped
1 parsley root or parsnip, peeled and chopped
Salt to taste
Put all ingredients in Crockpot.  Cover and cook for 6-8 hours on low. When ready, remove meat from bones, dice, and return to broth, and add the noodles (cooked separately) to the Crockpot.
 
   

Split Pea Soup

Ingredients:

1 – 16 oz. package (or 2 cups) dried green split peas, rinsed
2 cups diced salami (optional)
3 carrots, peeled and sliced
1 small onion, chopped
2 cloves of garlic minced (or garlic powder to taste)
8 cups of hot water
Salt to taste

Layer ingredients in Crockpot. Pour in water gently. Do not stir. Cover and cook 8-10 hours on low.  Serve with croutons. 

 
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Simple and Tasty Avocado Dip

3 Avocados - cubed in the shell, scooped out with a spoon and mashed in the plate
Garlic powder and salt to taste and dash of cumin

Cut avocados in half.  Take out pit.  While holding one half in your palm – inside of avocado facing up, slice avocado while still in the shell, then slice across  to make cubes.  Spoon the avocado cubes out and repeat with other half.  Mash with fork and add garlic powder, salt and cumin to taste.  Serve with Tortilla chips or spread on crackers.

 
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Favorite Avocado Salad
4 Avocados, halved, thinly sliced while still in the shell and then scooped out with a spoon
2 medium tomatoes, cut in half and then thinly sliced
½ purple onion, thinly sliced
¼ cup of canola or vegetable oil
Salt to taste

Toss lightly so as to not mash the avocado.  A refreshing, easy and healthy salad. Serve immediately.

 

 

 

 
   

Garlic Bread
1 loaf of any crusty bread such as Italian/French or Baguette 
½ c. of Smart Balance or Earth Balance margarine substitute – room temperature softened or
2 tablespoons of Smart Balance or Earth Balance margarine substitute and 2 tablespoons of Extra virgin olive oil
3 cloves of garlic, crushed or chopped finely

Preheat oven to 350 degrees.  Combine healthy margarine substitute with crushed garlic until well blended.  Slice bread loaf horizontally and spread half of the butter mixture on to the bread.  Close the loaf to make it whole again and cut diagonal slices in it.  Place the loaf on a sheet of aluminum foil and insert the remaining half of the butter mixture in between each slice.  Wrap the aluminum foil into a tent around the loaf and bake 10-15 minutes.  To make the garlic bread more crusty uncover foil and bake another 5 – 7 minutes.

 
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Baked Sweet Potato Latkes
3 medium sweet potato, grated (food processor grated is the easiest)
1 small onion, grated (you can throw it into the food processor along with the sweet potato)
2 well beaten eggs     
½ teaspoon baking powder   
¼ cup flour
½ teaspoon salt
½ teaspoon of garlic powder or 1 teaspoon of fresh crushed garlic

Preheat oven to 425 degrees.  Cover 2 baking sheets with wax or parchment paper (spray with olive oil cooking spray – optional). Combine all ingredients and drop 1/4 cup at a time onto baking sheet making sure there is enough space in between each latke. A large baking sheet will fit approximately 7 or 8 latkes. Flatten, bake 20 minutes, turn onto other side and bake another 10-15 minutes.

 
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Shape and Bake Cookies

1 c. sugar
1 stick margarine
2 teaspoons vanilla extract
½ teaspoon baking soda
½ teaspoon salt
2 eggs
3 cups flour

Cream margarine with sugar and add remaining ingredients mixing on high speed.  Dough should resemble play-doh if it doesn’t; add enough flour to get it that consistency.

These cookies can be literally shaped and baked or flattened for a cookie cutter cut outs.

Optional: Batter can be colored with your choice of food coloring or split into 4 parts for 4 different colors for the kids to mold.  Also cookies can be sprinkled with colored sprinkles or decorated with chocolate chips.  If baking with the kids, watch them get really creative with this recipe!

Adapted from “Culinary Creations” by Bnos Zion of Bobov

 
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Butternut Squash Soup

Ingredients
1 Medium butternut squash
2 large potatoes
5 carrots
1 stalk of celery
1 small parsley root
1 large onion
2 garlic cloves
Salt, Garlic Powder, Dash of Cumin and Mrs. Dash Table blend spice mix

    Directions:
  1. Coarsely chop onion and sauté in a bit of oil, then add coarsely chopped potatoes, carrot, parsley root, garlic cloves.
  2. Wash celery with vegetable brush under heavy running water, rubbing both sides, finely chop and add.
  3. Cut butternut squash lengthwise and then into half-rounds; Using a very sharp knife or peeler – peel off skin , throw out seeds. Cut into pieces.
  4. Pour into the pot – just enough water to cover the vegetables.  Cook until butternut squash chunks are soft.
  5. Puree with hand held blender until desired consistency.  If too watery, cook longer until soup thickens.
  6. If too thick, add some water to it.  Serve with small dollop of Non-dairy Tofutti brand Sour cream and garlic toast.
 
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Roasted Sweet Potato

    Directions:
  1. Peel and slice 2 Sweet Potato into ½ “ thickness rounds. Place in 9X13 baking pan.
  2. Drizzle ¼ cup of oil over the rounds and spice with salt and garlic powder ( or fresh minced garlic)
  3. Mix sweet potato rounds to make sure they are covered with oil mixture.
  4. Roast uncovered in 425 degree pre-heated oven for 45-60 minutes, turning over once.

Healthy, fresh and delicious with any meat, poultry or grains.

 

 
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Best Banana Muffins - “A Banana a Day Keeps the Doctor Away”

Back to school and going bananas! Our great banana recipes are all easy, quick and make great healthy snacks for kids and adults alike.  Bananas can be kept in the freezer in their original form in the peel, to always have on hand for smoothies, muffins and popsicles, or as an addition to morning oatmeal, cereal or yogurt.

The health benefits of Bananas are endless.  Bananas are high in potassium, high in fiber, have an antacid effect, electrolyte effect, and pro-biotic effect. They also have a low glycemic index, allowing for higher blood sugar levels. 

Best Banana Muffins
Our recipe for Banana Muffins can be used for cake if baked in 2 – 9 inch round pans, layered with Easy Pareve (non-dairy) Cream Cheese Frosting or baked in loaf pans as Banana Bread.

Ingredients
1 ¾ pre-sifted, all purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil
½ cup sugar
2 eggs well beaten
1 cup mashed bananas (2 medium bananas)
1 cup of raisins (optional)

    Directions:
  1. Combine all ingredients in medium size bowl.
  2. Bake in 350 degrees pre-heated oven for 20 minutes or until a toothpick inserted comes out clean.  As a cake or bread – bake for approximately 1 hour. 

Easy Pareve (non-dairy) Cream Cheese Frosting

Ingredients
1 stick of margarine
1 - 8 oz container of Tofutti non-dairy cream cheese
1 cup of confectioner’s sugar
1 teaspoon of maple syrup or vanilla extract

    Directions:
  1. Beat all ingredients with electric mixer until smooth.

Banana-Berry Smoothie

Ingredients
½ cup blueberries
1 cup apple juice
½ teaspoon vanilla extract
1 cup partially frozen strawberries
1 cup partially frozen banana slices

    Directions:
  1. Add ingredients to blender in order listed. 
  2. Pulse twice then blend until smooth.

Healthy and Easy Banana Popsicles

Ingredients
3 medium firm bananas
6 wooden craft sticks or chop sticks
Your favorite yogurt or plain melted chocolate
Chopped nuts or sprinkles

    Directions:
  1. Peel banana and cut in half horizontally.  Use firm bananas. If they are too soft, this won’t work.
  2. Insert a wooden stick into each half.  Roll either half or entire banana in either your favorite flavored yogurt or melted chocolate, then roll in a plate of sprinkles or chopped nuts.
  3. Place on wax paper and freeze at least one hour. 

Banana Ice

    Directions:
  1. Place on wax paper and freeze at least one hour. 
  2. Process bananas with a little bit of orange juice in the food processor and freeze for a quick healthy, creamy treat.

Banana Split

    Directions:
  1. Process bananas with a little bit of orange juice in the food processor and freeze for a quick healthy, creamy treat.
  2. Split a banana in half, lengthwise.  Put a half on each side of an oval dish or bowl.
  3. Scoop three scoops of your favorite flavored ice cream in between the banana slices.  This could be a variety of vanilla, chocolate and raspberry ice cream.  Top with Banana Desert Sauce, chocolate flavored syrup and crushed cookies, sprinkles or chopped nuts. 


Trifle Bowl Banana Split

    Directions:
  1. This can also be made as one giant desert in a trifle bowl.
  2. Layer scoops of ice cream layered with crushed cookies – 3 times, top with Banana Desert Sauce, chocolate syrup and chopped nuts.  Put banana slices all around the bowl touching the glass, vertically. 

Banana Desert Sauce

Ingredients
Pareve (non-dairy) coffee creamer
Margarine
Sugar

    Directions:
  1. Melt enough butter to cover the bottom of a sauce pan with ½ an inch in the pot. When the butter begins to bubble, add thinly sliced bananas to cover one layer of the pot.
  2. Cook until soft.  Add brown sugar and stir until it thickens.
  3. Add some pareve coffee creamer and stir until desired consistency.
  4. This sauce is delicious on any desert or on its own as a pudding type of desert.

 

 
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Delicious Recipes..

Honey Cake for Rosh Hashana
A traditional Rosh Hashana favorite

Ingredients
1 lb honey
2 eggs
1 cup sugar
3/4 cup brewed dark coffee
8 oz apple sauce
3/4 cup vegetable oil
2 tsp. baking powder
1/8 tsp. salt
1 tsp. baking soda
1 cup chopped walnuts(optional)
4 cups flour
2 Tbsp. whiskey
1/8 tsp. allspice

    Directions:
  1. Mix flour, salt, baking powder, baking soda, and allspice together.
  2. Add sugar and oil.
  3. Mix the honey with the eggs, coffee, and apple sauce, and
    whiskey.
  4. Stir in flour mixture and nuts. Grease two 9 inch loaf pans. Turn the batter into the pans.
  5. Bake at 325 for 50 minutes, or until browned. Cool on a cake rack before removing from pan

Gottorah.com and the Oorah family wish you and your family a happy, healthy, sweet new year!

 

 
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Wrap it up with these delicious and unique fillings…

  • Avocado
    Mash avocado, spice with salt and garlic powder, spread on wrap with fresh onion and tomato slices.
  • Cream Cheese
    Combine cream cheese with garlic mayonnaise (mayonnaise and fresh garlic or garlic powder), sliced almonds and fill with Swiss or Havarati cheese.
  • Fish Spread
    For an unusual but surprisingly delightful taste, try one layer of scallion cream cheese topped with another layer of white fish salad.
    Or try lox spread with fresh cucumber and pre-checked fresh dill.
  • Cold Cuts
    Spread with mayonnaise and mustard and then layer Pastrami, and Turkey, top with pre-checked lettuce or ready deli cole slaw and sliced onion.
  • Israeli Style
    Spread with Tehina or Hummus, add falafel balls and pre-checked lettuce.
  • Quick pizza
    Spread tomato sauce and sliced cheese.  Melt in a toaster oven until cheese is bubbly.
  • Grilled vegetables
    Spread thin layer of Honey-Dijon mustard on wrap and fill with an assortment of grilled vegetables such as peppers, zucchini, carrot, mushroom and onion sprinkled with balsamic vinegar, garlic powder and salt.

Home Made Wraps

Ingredients
1 ¾ flour
½ teaspoon salt
¼ teaspoon baking powder
¼ cup of vegetable shortening or vegetable oil
½ cup of hot water (not boiled, but hot)

    Directions:
  1. Combine flour, salt, baking powder and shortening until there are no large lumps.  Pour in hot water and mix until it resembles a soft dough.  Knead on a well floured surface for approximately 3 minutes.  Put the dough into a bowl and let rest for 15 minutes.
  2. Roll out into one long rope and using the side of your hand, cut into approximately 8 equal parts.  Roll each part into a ball and then flatten with a rolling pin to approximately 6 inches in diameter. 
  3. Fry in DRY, pre-heated frying pan (no oil added) flipping wrap 3-4 times to prevent burning. 
  4. Freeze in between sheets of wax or parchment paper stored in plastic zip lock bags.
 
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Light and Airy Sponge Cake:

Ingredients:
9 large eggs
1 ½ cups granulated sugar
2 tablespoons vanilla sugar (or 2 teaspoons of vanilla extract)
1 ¾ cups flour
1 can cherry pie filling

Topping:
1 lb. of Bodek frozen strawberries with sugar
1 jar of pitted cherry compote or 1 can of sour pitted cherries
Whipped cream

    Directions:
  1. Beat 9 egg whites on high speed of electric mixer until frothy, add sugar a bit at a time while continuing to beat.
  2. Add 9 egg yolks, one at a time, the vanilla and then the flour, also a bit at a time, just until well mixed.  Do not over mix. 
  3. Pour into a parchment paper lined 9 X 13 inch baking pan and bake at 350 degrees for 45 minutes - 1 hour or until toothpick inserted in the center comes out clean.
  4. When cake is cool enough to handle, gently take out the cake, using a large knife, cut the entire cake in half lengthwise.
  5. Spread the center of the cake with 1 can of cherry pie filling and cover with the other half making the cake whole again.
  6. Serve in  dessert cups or clear plastic cups, by alternating layers of strawberry topping, whip cream, a square piece of cake, then topping and whip cream again, ending with whip cream on top.  Add a spoon to each cup and place on large tray.  Bring the tray out to a crowd and watch your dessert disappear.

Note: This sponge cake can be used in a variety of ways.  You can use your favorite frosting to spread in the middle and top of cake or you can spread frozen strawberries in sugar mixed with whip cream in the center of the cake, topping with plain whip cream for a quick strawberry short cake.

By Bella Feldman

 

 
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Salads

Hearty Russian Potato Salad 

Ingredients:
3 medium Yukon Gold Potatoes peeled, cooked and diced
3 Eggs, cooked and diced
2 pickles, diced
1 small can of peas and carrots

    Directions:
  1. Mix all of the above, with mayonnaise, salt, a sprinkle of garlic powder.
  2. Optional:  Add cubes of cold cuts or smoked turkey breast.

Very filling and colorful.
From Sara Shaina Rubanov

 

 
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Side Dishes

Lo Mein

Ingredients:
One package of thin spaghetti, cooked
One bag of kosher frozen stir fry vegetables
3/4 cup oil
¼ cup soy sauce
1 Tablespoon garlic powder or fresh minced garlic
1 Tablespoon  salt

    Instructions:
  1. Combine all ingredients
  2. Bake at 350F, covered, for one hour.

From Mirel Goldwasser

 

 
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Fish Dishes

Honey-Mustard Tilapia (Amnon Fish)

Ingredients:
4 Tilapia Fillets (or any other white fish)
Salt and Pepper
¼ c olive oil
¼ c lemon juice
2 Tablespoons Honey
1 teaspoon Dijon Mustard
Onions

    Instructions:
  1. Slice onions into rings and place under fish.
  2. Sprinkle salt and pepper on fish
  3. Mix rest of ingredients together and pour over fish.
  4. Bake at 350 F for 20 minutes or until fish is cooked.

From Batsheva Kolodny

 

 
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Cheese Blintzes for Shavout

Cheese blintzes are usually served hot, with sour cream or applesauce. They are a special favorite on Shavuot when it is customary to eat dairy products (not hard cheese) before the main lunch meal.

Batter:
4 eggs
1 cup milk
1 cup flour
1 Tbsp. sour cream
1/4 cup sugar
1 package vanilla sugar
pinch of salt

Filling:
16 ounces cottage cheese
2 egg yolks
2 Tbsps. margarine or butter, melted
2 Tbsps. sugar
1 tsp. vanilla sugar
1/4 cup raisins (optional)

Batter:

  1. Combine eggs and milk.
  2. Add sour cream and blend well.
  3. Add flour gradually.
  4. Mix well until batter is smooth.
  5. Heat on a low flame a small amount of oil in an 8-inch frying pan until hot but not smoking.
  6. Ladle a small amount of batter (approx. 1 ounce) into pan, tipping pan in all directions until batter covers the entire bottom of the pan.
  7. Fry on one side until set and golden, approx. 1 minute. Slip pancake out of pan and repeat until all batter is used.
  8. Add oil to pan as necessary.

    Filling:
  9. In another bowl mix all ingredients for filling.

    Assemble:
  10. Fill each pancake on golden side with 3 Tbsps. of filling. Fold in sides to center and roll blintz until completely closed. Replace rolled blintzes in pan and fry for 2 minutes, turning once.

    Enjoy Kosher Dairy Blintzes!
 
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Cheesecake for Shavout

Ingredients:
2.5 lbs of cream cheese at room temperature
1 3/4 granulated sugar
3 Tbs. all-purpose flour
Zest of 1 lemon
Zest of 1 orange
1/4 reaspoon vanilla extract
5 eggs
2 additional egg yokes
1/4 cup whipping cream

9-inch springform pan lined generously with butter and pattedwith graham cracker crumbs

Directions:

  1. Heat oven to 500 degrees.
  2. Prepare springform pan.
  3. With and electric beater,mix the cheese, sugar, flour, orange and lemon zests and vanilla until smooth. Add the eggs and yokes, beating in one at a time, and finally the cream.
  4. Pour the mixture into the prepared springform pan and bake for 10 minutes or until the top of the cake turns golden brown.
  5. Reduce oven temperature to 200-225 and bake for one hour longer.
  6. Remove cake from oven and cool on a rack until it reaches room temperature.Then release the sides of the pan. Do not remove the bottom of the pan.Place cake on a platter.
  7. Top with fruit or glaze, if desired, and serve.
 
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Kosher for Passover Recipes

These Kosher for Passover Recipes contain ingredients that can be found with Kosher  for Passover certification at your local supermarket.

Easy and Delicious Brownies for Pesach

1 cup oil
4 eggs
1 ½ cups sugar
½ cup potato starch
1 teaspoon vanilla extract
1 cup cocoa powder
1 bag of chocolate chips (approximately 2 cups)

Instructions:

  1. Preheat oven to 350 degrees.  Mix all ingredients well with electric mixer on medium speed.
  2. Pour into a 9x9 baking pan.  Bake for approximately 30 minutes or until toothpick inserted in the center comes out clean.

Refreshing Lemon Ice for Pesach

2 cups of water
¾ cups sugar
½ cup lemon juice

Instructions:

  1. Dissolve sugar in water, mix in lemon juice.Place in bowl and freeze for two hours.
  2. Process in food processor metal S-blade until ice is smooth.  Freeze again for two hours.
  3. Repeat until completely frozen and ice is smooth.
 
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Borsht for Pesach


Ingredients:

1 jar pickled beet slices with their juice
1 jar sauerkraut with its juice
1 lb flanken
2 ribs of celery
2 tbsp. lemon juice
1/2 tsp black pepper
sugar to taste

Instructions:

  1. Do not add salt as the sauerkraut has enough in it.
  2. Put everything in a pot.
  3. Add 6 cups of water and bring to a boil.
  4. Cook until meat is done. Cool, then put in fridge.
  5. Next morning remove any fat that has congealed on top.
  6. Cut meat into small pieces and put back into pot.
  7. To serve, reheat.

    This is Kosher & delicious!
 
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Hamentashen

Cookie Dough, Ingredients:

1 cup (2 sticks) of unsalted margarine or butter substitute, at room temperature
1 ½ cups sugar
2 tablespoons orange juice
2 teaspoons vanilla extract
2 large eggs
4 cups sifted all-purpose flour
4 teaspoons baking powder
½ teaspoon salt

Instructions:

  1. In bowl of mixer, cream butter and sugar together on medium speed until flluffy, approximately 5 minutes.  Add orange juice, vanilla extract and 2 eggs, one at a time, scraping the sides of the bowl if necessary.
  2. Adjust mixer to slow speed and add flour, baking powder and salt just until combined.  Do not over mix.
  3. Divide dough into 2 or 3 sections, wrap in plastic wrap or wax paper inside of a plastic bag and refrigerate for at least 1 hour.
  4. When dough is well chilled, pre-heat oven to 350 degrees.  Remove one section from the refrigerator at a time.  Roll dough out to 1/8 inch thickness with rolling pin, dusting it with flour if necessary to keep dough from sticking to it. 
  5. Using a medium or large sized, round cookie cutter, cut out circles and place on baking sheet.  Note:  If dough seems too soft to work with, place the baking sheet in refrigerator to chill until firm. 
  6. Place approximately 2 teaspoons of apricot or raspberry preserves in the center of each circle and fold in sides to form a triangle, leaving some of the center exposed.  Pinch to tighten.
  7. Bake cookies on center rack of oven until golden, 12-15 minutes.  Cool on baking sheets for 5 minutes and then on wire racks to cool completely.
  8. Optional:  Beside other store bought fillings such as strawberry, cherry or blueberry preserves, you may also use home-made filling such as poppy seed, caramel-nut or chocolate fillings.  Please see below.

Poppy Seed Filling, Ingredients:

2 C. poppy seeds
1 C. pareve milk or other non-dairy substitute such as soy milk
3/4  C. honey
1 tablespoon of lemon peel
1/2  C. raisins

Instructions:

  1. Grind the poppy seeds; combine with milk substitute and honey.
  2. Cook over low heat until thickened. Add 1 teaspoon lemon peel and 1/2 cup raisins.
  3. Refrigerate to cool.

Chocolate Filling

1 cup semisweet chocolate chips
1/2 cup sugar
1 tablespoon margarine
1 tablesppon non-dairy creamer or other milk substitute such as soy milk
1 tea spoon vanilla extract
1 egg

Instructions:

  1. Melt chocolate with margarine and milk substitute in sauce pan over low-medium heat.
  2. Add sugar and vanilla. Stir until just melted.
  3. Stir in beaten egg. Use immediately..

Caramel-Nut Filling

3/4 cup sugar
1/4 cup water
2 cups toasted chopped pecans or other nut
7 tablespoons margarine
1/2 cup non-dairy creamer or other milk substitute such as soy milk
1/4 cup honey

Instructions:

  1. Dissolve sugar and water over low-medium heat in sauce pan, stirring constantly, add pecans, margarine and milk.
  2. Remove from heat when thickened and stir in honey. Refrigerate until cooled.


 
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Chicken Soup Recipe for Shabbat

Ingredients:

One whole chicken
1 onion cut in quarters
3 garlic cloves
1" ginger root shredded
2 tsps. salt
1 pound potatoes
4 large carrots cut in 1" slices
2 stalks celery cut in 1" slices
1 zucchini (optional)
1 sweet potato (optional)
matzo balls (optional - can add before ready to serve - see next recipe)

Instructions:

  1. Place all ingredients in a large stock pot and add water to cover (3 to 4 liters).
  2. Bring water to boil over medium heat, but watch the pot so water never comes to rolling boil (to avoid clouding the soup).
  3. When water is just about to boil, turn heat to lowest setting so only a few lazy bubbles break the surface. Cover pot and let simmer for 4 hours. (Longer simmering will not hurt soup.)
  4. Remove pot from heat, fish out most of the chicken parts and vegetables and discard. Strain the liquid through a fine strainer. Adjust salt to your taste.

    Makes about 3 to 4 liters of chicken stock.
    Enjoy your Shabbat with scrumptious Kosher Food.
 


Matza Ball Recipe for Shabbat


Ingredients:

4 eggs, slightly beaten
4 tbls. oil
4 tbls. ice cold water
1 cup matza meal
1 tsp. salt
1/2 tsps. pepper

Instructions:

  1. Place all the ingredients in a large mixing bowl and mix well.
  2. After mixing, refrigerate for one hour covered in the refrigerator.
  3. Fill a large pot with 8 cups of water and one tsp. of salt. Bring to a boil. The matza balls will expand in the pot as they cook, so choose a large pot to allow for expansion.
  4. After the water comes to a boil, reduce the flame to low.
  5. Take the matzah ball mixture out from the refrigerator and in your hand gently make the balls. Make sure that your hands are wet before proceeding to make the matzah balls.
  6. Slowly add the newly formed balls to the hot water.
  7. Cook for thirty minutes, then turn off fire, but keep the pot covered and let it cool for another ten minutes

    Adds a good taste to a great Kosher meal!
 
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Elegant And Easy Gourmet Gefilte Fish Recipe for Shabbat


Ingredients:

3 pounds whitefish and pike fish fillets (1-1/2 pounds each)
4 medium onions, peeled and diced (about 2 pounds)
3 tbls. vegetable or canola oil
4 large eggs
2 cups cold water
6 tbls. matzah meal
1 tbl. salt to taste
2 tsps. ground white pepper
2 tbls. sugar
2 large carrots, peeled
Parsley for garnish

Instructions:

  1. Have your fish store grind the fillets or grind them yourself in a food processor or meat grinder. Do not puree but fine grind.
  2. Saute the diced onions in the oil until soft and transparent but not brown. Cool.
  3. In the bowl of an electric mixer - place fish, onions, eggs, water, matzah meal, salt, white pepper, and sugar. Beat at medium speed for 15 minutes.
  4. Grate in the carrots and mix well.
  5. Pour the mixture into a greased 12-cup bundt pan.
  6. Smooth the top with a spatula and bake in a preheated 325 degrees F. oven, for 1 hour in a larger pan filled with 2 inches of water.
  7. Cover with aluminum foil and continue baking for 1 hour or until the center is solid.
  8. Cool for 5 minutes and then invert onto a flat serving plate.

    Refrigerate for several hours or overnight. Slice as you would for a torte and serve as an appetizer. Garnish with parsley.

    Yield: 20 appetizer servings

    If you enjoy cooking, you will love this Kosher recipe. Otherwise, you can simply use prepackaged Frozen Gefilte Fish found in your local Kosher supermarket. You can also shop online at A & B Gefilte Fish

 

 
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Chulent

Chulent is a delicious Kosher dish that is customarily eaten as part of the Shabbat lunch meal after Shul (synagogue).

Ingredients:

1/2 package Beef Stew
1/2 cup Chulent Mix Beans or Kidney Beans1/2 cup Barley
3 big Potatoes
1 Onion
Garlic & Salt to taste
Oil

Instructions:

  1. Fill the bottom of a large silver pot with oil. Put it on a low flame.
  2. Peel and chop an onion. When the oil is bubbling put the onions in the pot. Fry the onions until brown.
  3. Take the meat, which should be defrosted the night before, out of the fridge. Put it in a mixing bowl, and wash it with cold water. Then, cut the meat into smaller pieces. Put the meat back in the bowl and wash it again. When the onions get brown, add the meat.
  4. Add the beans, and barley.
  5. Peel 3 big potatoes, and cut them into slices. Add it to the chulent stew.
  6. Sprinkle in the salt and garlic. Cover everything completely in water. Raise the flame. When it boils, lower to the lowest flame.
  7. Let it cook for 2-3 hours before Shabbat. Put it on a blech when Shabbat starts, and be sure to keep it off to the side of the flame through Saturday noon, when it's ready to be eaten!*

    Tip - Throw in garlic, paprika, cinnamon, thyme, Italian Seasoning, Oregano, and more, in varied amounts to keep it unique from week to week.
 
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Potato Kugel Recipe for Shabbat


Ingredients:

1/2 grated onion
8 medium potatoes
6 eggs
1/2 tsp salt
1/2 tsp pepper
1/2 cup oil

Instructions:

  1. Grate potatoes and onions together.
  2. Mix all other ingredients together (excluding the oil).
  3. Preheat oven to 250 degrees F. Cover the bottom of a baking pan with cooking oil.
  4. Heat the oil in the oven until warm, but not hot to the touch. This usually takes 10-12 minutes.
  5. Remove pan. Increase temperature in the oven to 350 degrees F.
  6. Pour oil into potato mixture, then mix together with dry ingredients.
  7. Place mixture in pan. Bake for 1 1/2 hours or until golden brown.

    Tip: For the best crust, bake at 450 degrees F for the first 30 minutes, then lower to 350 degrees for the remaining time.
 
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Mock Chopped Liver for Shabbat

Ingredients:

3 large onions, chopped
2 tbls. vegetable oil
2 cups green beans, cooked and drained
1 3/4 cups green peas, cooked and drained
3 hard boiled eggs
20 Tam Tams or other salty crackers
salt and pepper to taste

Instructions:

  1. Saute the onions in the oil over very low heat for 20 minutes until
    limp, translucent and golden. (Do not rush this step.)
  2. Combine the sauteed onions with the remaining ingredients in a food
    processor. Grind until well processed. Season with salt and pepper.

Prep time: 30 minutes.

Yields: 5 Servings

This recipe is for Mocked liver, and therefore, it's Kosher Parve.

 
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Cranberry Kugel for Shabbat


Ingredients:

1 cup flour
1 cup oats
1/2 cup brown sugar
Oil
Apple
Cinnamon
1 can cranberries

Instructions:

  1. Take 1 cup flour, 1/2 cup brown sugar, 1 cup oats, and enough oil to mush it together. That's the crust.
  2. Put 3/4 in kugel pan, place cut apple on top, sprinkle cinnamon, cover with can of cranberry, then put in rest of crust. That's it.
  3. Bake at 350 degrees F for about an hour or until it bubbles.

    Enjoy as a delicious Kosher side dish!
 
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Soofganiyot for Hannukkah

(Hanukkah doughnuts)

Ingredients:


Oil for frying
1/4 cup warm water
1 tbl. sugar
2 packages dry yeast
½ cup orange juice
1/4 pound butter
5 tbls. sugar
dash of salt
2 eggs lightly beaten
3 cups all-purpose flour

Instructions:

  1. In a heavy pot, heat oil to 350-375 degrees.
  2. Combine sugar with water and add yeast.
  3. To proof yeast, put in a warm, moist place or put a pot of boiling water in an enclosed space such as the oven or clean, empty dishwasher.
  4. While yeast proofs, heat orange juice, butter, sugar and salt in a small pan. When lukewarm, pour into bowl and add beaten eggs and proofed yeast. Stir to mix.
  5. Add flour and make into a pliable dough.
  6. Knead on floured board or in bowl.
  7. Grease bowl and allow dough to rise in a warm moist place for about a half hour.
  8. Punch down.
  9. Cut dough in strips or into circles.
  10. Place on greased, floured cookie sheet at least one inch apart.
  11. Return to warm, moist place to rise. Allow to rise for 20 minutes or longer.
  12. Fry in preheated deep fat until nicely browned on both sides.
  13. Drain on paper towels.
  14. Sprinkle with confectioners sugar or cinnamon and sugar mixture.
  15. These may also be served with honey or jam and may be reheated to restore freshness.

    Yield: 18 - 24, depending on size.
    Enjoy your delicious Kosher Doughnuts!
 
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Stuffed Cabbage
for Simchat Torah

Ingredients:

Head of cabbage
4 cans of tomato sauce, Italian herb style
1 to 1.5 pounds hamburger
2 medium yellow onions
1 and half cups of bread crumbs, Italian style
3 tbls of garlic powder
3 tbls of parsley
3 tbls oregano
2 to 3 tbls of salt

Directions:

  1. Cut each individual leaf of the cabbage off. Wash then boil for 5 minutes. Drain.
  2. Mix your ground beef, chopped onion, bread crumbs, oregano, parsley, salt and 2 cans of the e tomato sauce. Mix well.
  3. Take a cabbage leaf, one at a time, add a little filling and roll it like you would a burrito. Place into a deep pot.
  4. Pour the other 2 cans of tomato sauce in the pot and 2 cans of water over the stuffed cabbage. Let it come to a boil, then reduce heat to medium.
  5. Cook for 1 hour and 45 min.
 
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