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!

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

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.

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.
   

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.

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!

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!
    

Borsht for Pesach

Ingredients:

1 jar pickled beet slices with their juice
1 jar sauerkraut with it's 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!
   

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.

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!