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    You are in: Home / Cookbooks / jewish
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    19 Reviews |  By Mirj

    I grew up drinking this in the Bronx. Once you could get it at almost any corner soda fountain, now it's considered a relic.

    Recipe #14127

    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

    1 Reviews |  By Saturn

    Found on the net. I haven't made these yet but plan to do so in the very near future. These look like they would taste really neat and are so easy to prepare.

    Recipe #134953

    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 a sweet little dessert/snack from Jewish Cooking!

    Recipe #171946

    6 Reviews |  By Mirj

    This is amazing on toasted bagels.

    Recipe #15189

    SOO delicious, soo easy to make and loved by all!

    Recipe #204670

    I found this recipe on a Jewish website and thought it sounded pretty interesting. I like Kahlua! I will admit I have not tried it YET. Let me know what you think!

    Recipe #170326

    2 Reviews |  By Manami

    This is the way I have prepared my Charosis for the last 30 odd years. Originally in the Fairmount Temple Cookbook. My children liked this after the seder, during the week.

    Recipe #164353

    World Tour Zaar 2005- Jewish/Kosher Keeps for one year in fridge. Also makes great gift as it is a jarred sauce. Wonderful on roast lamb or beef. Being a widely used condiment this could also fit into British cuisine as well as other regions.

    Recipe #134941

    2 Reviews |  By Rita~

    I found this on line yet to try! A Spicy Yemenite condiment,(Pronounced Zzzz-Hoog, One Syllable) good for soups, stews, or spread on toast when your MIL comes to visit. Also very nice stirred into chicken soup when you have a bad sinus cold. This version is from Claudia Roden's New Book of Middle Eastern Food (Penguin, 1985).

    Recipe #166724

    This moist cake is a request by family members at holiday gatherings. You'll love the moist texture.

    Recipe #70182

    2 Reviews |  By Sue Lau

    A fine example of "fusion" cooking, these tasty potato latkes are positively divine! Taken from the "Potato Harvest Cookbook" by Ashley Miller.

    Recipe #29009

    This is the best version of "mock" chopped liver I've ever tasted (Thanks Sid). Makes a great vegetarian deli-style sandwich on some good pumpernickel, with some lettuce, tomato, and sliced raw onion.

    Recipe #37833

    Love how I got this recipe! I bought a cookbook at an estate sale and inside was a very yellowed newspaper clipping from the Chicago Daily News and this recipe was printed on it. I am guessing the yield but correct me if I am wrong if you make these before I do. These sound very different. * Watch the peanut oil for allergies!

    Recipe #137641

    I remember my Dad making sandwiches for the family with this tasty treat. He always used pumpernickel bread. When I make it now, I use lowfat mayo, he used rendered chicken fat.

    Recipe #161904

    7 Reviews |  By Mirj

    This is something I discovered when I moved here, I always make a batch every Chanukah.

    Recipe #15203

    These are the best flavoured fish cakes ever! You can use leftover cooked fish in this recipe.

    Recipe #128020

    This is from the "moosewood restaurant cooks at home" and I decided to post it since it was such a big hit with my husband who usually avoids cauliflower. Serve with egg noodles or spatzle.

    Recipe #82972

    This is a nice treat from the Middle East. Makes a nice gift too.

    Recipe #85048

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