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The Kosher Freezer - OAMC

I don't know anything about being kosher but I know we have a lot of people here on 'zaar that would enjoy having an OAMC cookbook for Kosher cooking...and I think I could find some great recipes for my family. These probably aren't your "standard" OAMC but I have been assured by those that know that they are freezable!
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If you are looking for a dish that takes some time to prepare, but is worth every second because the presentation is so pleasing, this is the dish for you! This recipe came from The Soy of Cooking by Marie Oser and is a great low-fat, vegan version of homemade lasagna. ENJOY!

Recipe #13535

3 Reviews |  By Lennie

This is not a recipe I have tried, but comes from Diane Deiber from Santa Cruz, California. I would be tempted to cook it longer, but I am not an experienced crock pot user.

Recipe #16761

2 Reviews |  By Lennie

Found this recipe on the Net in response to a request. Here's what the recipe said: "Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it. It is not the easiest of reci

Recipe #16928

95 Reviews |  By Lennie

I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away -- just freeze the stock!

Recipe #24576

33 Reviews |  By Lennie

This is a fabulous recipe, especially when made with my Rescued Turkey Stock (#24576). It also freezes very well.

Recipe #24638

1 Reviews |  By Leigha

I have to thank my mom for this always good soup. You can make it for friends or have it all for your self. Fresh ingredients make it best!

Recipe #38696

If potatoes are on sale, buy a bag and make your own frozen french fries. Prep and cooking times are approximate. The true time will depend, of course, on how many fries you make and how thick you cut them.

Recipe #52058

33 Reviews |  By Kishka

I have been eating potato kugel all my life - take it from me, this one is the absolute best. It's from the "Kosher Palette Cookbook" it is crispy on the outside and creamy and, well, 'lacy' on the inside. It freezes very well so I usually double the recipe. Enjoy!

Recipe #71313

I combined different spices to achieve what tastes almost as good, if not better than regular sausage. Be sure to use regular ground turkey (not ground turkey breast, which is too lean so it doesn't have enough moisture). UPDATE: After all the positive reviews, I decided to submit this to Taste of Home's Light & Tasty and they published it in the Dec/Jan 2008 issue. It's also in the Light & Tasty Annual Recipes 2008 Cookbook.

Recipe #100408

This Chicken Stew recipe is tried and true and has warmed the hearts and sated the stomachs of any who has enjoyed it. My wonderful mother has made this for me for as long as I can remember. I couldn't get enough of it, and mom couldn't keep up with the demand so I learned and mastered it. This recipe takes a bit of time 2 1/2 - 3 hours, but only 1/2 an hour of real preparation, but it is well worth it. The few extra steps (TLC) ensure perfection. A very basic chicken stew without any extra fat, very inexpensive, nutritious and loaded with Vitamin A, which is proven to prevent colds (I'm hardly ever sick, the stew, perhaps?) and most importantly the best chicken stew you will ever eat!

Recipe #120997

1 Reviews |  By Smirk

Very healthy and good. Easily doubled and freezes well. I usually add additional green herbs on hand.

Recipe #139775

7 Reviews |  By Kishka

Makes a nice big pot of cure a cold, feel-good, Friday Night chicken soup. If you are looking for crisp veggies and a light, clear broth, this is not the recipe you want. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth (leaving the veggies quite soft), and keeping the cover off concentrates the flavors further. Add fine egg noodles or kreplach (Jewish meat dumplings) and you'll want to dive into the bowl! Enjoy!

Recipe #144258

2 Reviews |  By Kishka

Given the opportunity, I think my husband might request this soup as his last meal. (Or second to last - nothing compares to a really good steak.) The recipe is really easy, but there is a lot of babysitting involved, so this soup is a good bet when you will be in the kitchen for while anyway. Serve in individual soup crocks topped with toasted french bread and cheese slightly browned and bubbling from the broiler for the full onion soup experience!

Recipe #158306

This was originally a WW recipe, from, I am guessing, the early 70s. I am pretty sure it has been altered somewhat, but it is super-easy and very tasty. We make it often in spite of its low calorie/low fat attributes ;-). My Nana always had a pot of it on the back burner because it was a “free” food, and boy, did the house smell good! Makes lots, but freezes well, also.

Recipe #185071

This sweet stew is a traditional Ashkenazi Jewish dish for Rosh Hashanah (Jewish New Year). It's a great showcase for fall vegetables and is straightforward enough for even an inexperienced cook to make. Serve in bowls as a stew, or plate it with brisket, roast chicken or roast beef as a side dish.

Recipe #190417

This bread is best when made with "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" (Recipe #189120) but any all-purpose gluten-free flour mix that uses mostly rice flour can be used as long as it contains xanthan or guar gum. Eat it warm, or toast individual slices and serve with butter.

Recipe #200198

A delicious gluten-free adaptation of a traditional family Chanukah recipe. Serve with sour cream and applesauce. TO MAKE GLUTEN-FREE: The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. TO MAKE WITH REGULAR (WHEAT) FLOUR: Use only 1/2 cup of unbleached all-purpose white (wheat) flour.

Recipe #201068

A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead.

Recipe #201192

healthy source of protein for vegetarians

Recipe #202108

4 Reviews |  By Karen67

I got this recipe from Cooking Light. I made it according to the recipe directions, except it was the first time I cooked with leeks and I think I used a little of the dark green parts. The magazine picture showed it as orange, and mine came out a little oniony, and green, but it was still good. I'd love reviews to see what you think.

Recipe #204284

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