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    You are in: Home / Cookbooks / jewish
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    This was originally known as Morgan Hill Garlic Mushrooms, but since more people are familiar with Gilroy name from the annual Gilroy Garlic Festival in Gilroy, CA I am posting with the Gilroy name. This was from 1979 contest and oh so good. Marinated mushrooms became very popular in the late 1970's and this is a wonderful recipe highlighting both garlic and mushrooms.

    Recipe #315763

    16 Reviews |  By Mirj

    This makes a huge kugel, but it's so delicious it goes really quickly!

    Recipe #13178

    This is DH's grandmother's recipe. She is a wonderful baker and these are AMAZING biscotti: really crunchy and tasty. I am putting it on Zaar for safe keeping! (Yield is estimated...)

    Recipe #79157

    Although this is made with egg noodles, there are no added eggs to the recipe and it binds together well. This dairy kugel can also be prepared using low-fat sour cream and lowfat ricotta cheese. Even though this is a sweet side dish, I will confess to having it (cold) for beakfast on occasion!

    Recipe #117947

    I have looked high and low for this wonderful sweet from my childhood to no avail. I finally came up with a version that is very much the same in taste if not in looks. This is a treat for young and old alike. This recipe comes from one similar in an old cookbook from Temple Beth Israel with which I experimented.

    Recipe #113705

    I have always wanted to make delicious "Old Style" Gefilte Fish like my Grandma Else and Aunt Bessie used to made. So have tried making Gefilte Fish several times, however, without much success. Finally on my fourth try, I have come very close to their "Secret Recipe". I say "Secret Recipe" because it was not written down and I was not around the kitchen when it was make; because I was more interested in playing stickball outside. Also, many people said it is a lost tradition and they have given up trying to make it. There must be over 100 recipes (in books and on the Internet) and each recipe varies accordingly. That is, depending on their family's country of origin, the country they now live in or people have just created a recipe to their own liking. My grandparents came from Minsk, Russia & Warsaw, Poland and this regions' Gefilte Fish tends to be 'not sweet' in taste. Finally our family was originally from The Bronx/Brooklyn, New York (New York City). We would spend many wonderful summers at bungalow colonies in the Catskill Mountains aka "The Borsch Belt" or "Jewish Alps" (from 1950-1960) which also might have influenced my family's cooking. I still remember as a child eating my grandmother's Gefilte Fish and her Yiddish words, "Ess Tot-ta-la, Ess"!

    Recipe #119248

    Another recipe from my beloved teacher, Rivka. This makes a vegetarian "kishke" that is excellent in cholent. I suspect it can be baked and eaten on its own, but I never have. If you have other ideas for it, please let me know

    Recipe #186787

    This is the only knish recipe I've made. It always turns out so great and you can alter the filling to suit your tastes. Today I made the dough with yams instead of white potato. I also added some spinach and mushrooms to the filling. I added some dill and thyme to the filling instead of the parsley. The first 6 ingredients are for the dough.

    Recipe #234377

    We eat hamentashen on the holiday Purim. They are triangle shaped cookies because Haman had a triangle shaped hat. My dad owns a bakery and is a baker my whole life. He makes these hamentashen every Purim. They are my favorite. When I was in college he always mailed me a box. Now I just make them myself. Hamentashen are traditionally filled with poppyseed filling or prune filling, but my Dad makes other flavors too. Cherry is my favorite, but you can also use apricot jam or use your imagination.

    Recipe #55454

    Mal’s old friend postman Ammon Duul once told him about this recipe and gave him a copy. Easy to cook aboard ship, easy to store, with the noodles, oil, sugar, and water all readily available. Ammon said that on Earth that it was called Kugel Yerushalmi. Sweet, peppery, delicious! (Inspired by Joss Whedon’s television show “Firefly” and movie “Serenity.”)

    Recipe #241440

    These are good for lunch, as a snack or as breakfast on a matza. Of course they can be made with flour too. I usually make a bunch and freeze them.

    Recipe #111780

    The Voreniki are an excellent side dish and are handy to have available frozen. I have improved on this recipe since my Russian Grandmother taught me how to make them over 50 years ago. Using whipping cream in the dough mixture, tenderizes the dough

    Recipe #18128

    This recipe supposedly came from Katzinger's Deli in NYC. Clipped from an unknown magazine several years ago. Rich, wonderful, my favorite sweet kugel.

    Recipe #40617

    Another one of my yellow crumbling recipe cards. Have not made this in years, but remember it as a yumnmy kugel

    Recipe #95196

    This recipe was given to me by my aunt years ago and I have been making it ever since, it was my mother's favorite kugel, it bakes out light and fluffy, you my adjust the sugar amount taste --- cooking time does not include boiling the noodles.

    Recipe #71262

    5 Reviews |  By chia

    from the feb '05 issue of gourmet, this is a different presentation for kugel, as it bakes in a cupcake tin, great for portion control. UPDATE!!!!! Erindipity made this for freezer tag today, 3/08 and added this info, thanks so much-- "To freeze: I cooked as directed before allowing to cool. Wrap individulally and freeze. To serve: Place frozen kugels in a muffin pan. Add a small amount of water into the remaining muffin tins. Cover will foil and bake at 350 for approximately 20-30 minutes or until warmed through. "

    Recipe #111311

    This is the creamiest and best kugel. It feeds a large crowd. My girlfriend's mother always asks me to bring it and she always takes a big piece home with her. It reheats well.

    Recipe #138388

    from todays NY times, perfect for yom kippur break fast.

    Recipe #139299

    A wonderful make-ahead side dish that can be frozen and reheated. It uses things that are usually hanging around in the kitchen, is easily doubled, tripled,etc. I got this recipe from my beloved teacher, Rivka, who is a of grace, hospitality and kindness. Her food nourishes the body and the soul. For passover you can substitute matzo meal or potato starch for the flour. Add a bit less than a cup, I think.

    Recipe #186786

    This is a stick-to-the-ribs vegetarian delight! Good to prepare on a day when you can enjoy the creativity of cooking!

    Recipe #60819

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