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    You are in: Home / Cookbooks / jewish
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    228 recipes in

    jewish

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    8 Reviews |  By Karen67

    This was my grandma's noodle kugel and is really easy to make. Leftovers are great cold for lunch the next day! It's a lot lighter than many of the other kugels I saw here, but I'm still looking for ways to make it healthier without changing the taste too much. I've already switched the sour cream & cottage cheese to 'light', and the milk to skim. I'd love suggestions for ways to lighten it even more. UPDATE: In an effort to recreate a sweet topping I tasted on another relative's kugel, I came up with a new optional oatmeal topping. I like it a lot better than the cornflakes or plain.

    Recipe #204208

    This Broccoli Kuegel is a simple & tasty. Parve, or even can be made for Passover

    Recipe #215742

    This is a take-off on the more common apple noodle kugel [OR more specifically on KITTENCAL's Recipe #182117, here on Zaar], & although it doesn't have the cheddar cheese taste of the good ol' apple-pie-and-cheese [from my childhood], it's a pleasant, mild-tasting variation!

    Recipe #226512

    Turnovers inspired by the Sephardic tradition-simple and delicious. Adapted from Nava Atlas' cookbook Vegetarian Celebrations.

    Recipe #135695

    From a Sephardic community cookbook submitted by Isabel Wolfson. Haven't tried it but hope to soon. I totally guessed at time to prep and cook. Goes well with couscous.

    Recipe #194259

    2 Reviews |  By Joyce18

    I was looking through (forgive me) another recipe site, and found this. I have been making it for the last four Thanksgivings. It has become a "traditional" Thanksgiving side dish (and for any other meal). I made it the first year and brought it to my daughter-in-law's house, now three years later, she is making it for Thanksgiving.It can be used with chicken and pot roast too) The peeling & cutting of the potatoes and squash is a little bit of a bother, but it's worth the work. You will love this dish! I usually double the ingredients so we will have leftovers.

    Recipe #146080

    8 Reviews |  By Mirj

    This is a traditional fruit salad that we always serve in the summer. It is traditionally served on the holiday of Tu Be'Shvat, but we love to eat it all summer long.

    Recipe #28345

    This is posted per a request. The recipe is from The World Of Jewish Desserts cookbook. This is a traditional Passover and Purim candy. The candy should be chewy since it is cooked to less than 300F, the temperature at which syrup becomes brittle. Also, the candy is sticky since honey absorbs moisture from the air. Therefore, do not make this on a very humid day (unless you have on the air conditioner). The base recipe indicates to cook until soft-crack stage (280F). Cook times do not include cool times.

    Recipe #109332

    I've always loved okra, and was so pleased to come across an interesting way to cook it! The recipe calls for whole okra pods, but I like to "smash" mine a little bit before cooking them, so they'll break down a little more. This is great as a hot veggie dish, or it can be served chilled as an appetizer, with bread or crackers.

    Recipe #67016

    This is my first post! Every time I make this cake people beg me for the recipe. Its adapted from an authentic Italian recipe and it's incredibly quick and easy to make. It uses everyday ingredients (omit the Amaretto if you don't have any) and the result is a moist, almost pudding-like cake which is full of flavour. Perfect for a decadent afternoon tea or to serve as a dessert. Hope you like it!

    Recipe #82828

    My dad makes the best cheese cake in the world! This is his recipe and it uses cream cheese, whipping cream and sour cream!

    Recipe #205801

    From www.TopSecretRecipes.com People will beg you to make this again and again! I found this one in a copy cat recipe book. I decided to try it because Cheesecake Factory makes awesome cheesecakes... and this turned out sooo yummy! Great in the summer time.... or any time. Rich and creamy!

    Recipe #114872

    I put two old recipes together to create this recipe and have had many compliments on it being a "professional cheese cake."

    Recipe #77771

    Adopted! Original poster's note: This is a healthy whole wheat challah recipe with a light texture.

    Recipe #178203

    I owned a bakery for 9 years and this was a favorite. I had a Rabbi that came every Friday for his challah. He liked it so much that it was the only non kosher food allowed in his house!

    Recipe #217226

    23 Reviews |  By Mirj

    I started making my own pickles when I discovered how easy it was to do so. Now I can make them as hot or as mild as I like.

    Recipe #13070

    3 Reviews |  By Mirj

    This is from one of my favorite cookbook authors, Joan Nathan. It's a great combination of Jewish and American cuising, perfect for Thanksgiving or Sukkot

    Recipe #13232

    1 Reviews |  By Mirj

    I got this recipe from a cookbook I received as a wedding present -- A Taste of Tradition- The How and Why of Jewish Gourmet Holiday Cooking by Ruth Sirkis

    Recipe #13239

    2 Reviews |  By Mirj

    Source: Classic Cuisine of the Italian Jews by Edda Servi Machlin. This is an ancient Venetian dish according to the author and may not be for everyone's taste.

    Recipe #13243

    4 Reviews |  By Mirj

    My mother makes this all the time, she used to test my boyfriends' mettle by offering them some of the liqueur in a small shot glass, with a cherry on the bottom. If they survived the potency of the drink (she would really age it) then she would evilly say, "Bite into the cherry." If they survived that then they were good enough for her daughter.

    Recipe #13345

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