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    You are in: Home / Cookbooks / Zaar-Jewish/Kosher Recipes
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    61 recipes in

    Zaar-Jewish/Kosher Recipes

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    This looks so good. Try it along with me, won't you? From Kosher Cooking.

    Recipe #103352

    This is so good! I love the flavors and I hope you do too! I got this off the internet (I don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!

    Recipe #88968

    This can be relied upon to spike pasta, seared shrimp, sauteed spinach or potatoes, pizza sauce, the list can go on forever! And keeps indefinitely!

    Recipe #75366

    These tasty morsels make a great side dish and a great breakfast too! Adapted from Cook Now Serve Later cookbook. African, Scandinavian, New England, Southern, Mid Atlantic, Mid West

    Recipe #149006

    This is an easy sauce using cherry preserves, that is great served alone, or over latkes, chicken, etc. Adapted from Bon Appetit(Dec. 2001) A Russian recipe.

    Recipe #174849

    A great Spanish influenced recipe!

    Recipe #61103

    This delicious salad comes from the Barefoot Contessa show. Enjoy!

    Recipe #81747

    This is inspired by linzer torte pastry, which is flavores with ground up nuts and spices, and is delicious filled with lemon curd! A Jewish recipe.

    Recipe #172932

    Mmmmm, yummy! The fruits and dressing can be prepared a day ahead; the salad arranged, covered, and refrigerated up to 6 hours in advance; and the dressing added at the last minute. This recipe is Southwestern, but also African, Middle Eastern

    Recipe #101961

    Attention Garlic Lovers! This is a recipe from Israeli chef Avi Biton of the Adora restaurant, Tel Aiv. Enjoy!

    Recipe #158764

    These become tender and soft in the oven, and are finished off under the broiler to crip them up! Adapted from Cooking Pleasures magazine. Potatoes and leeks were used throughout Europe and are considered Irish, Russian and Southern USA foods.

    Recipe #156080

    Crunchy and creamy, these look so pretty sitting on lettuce leaves! Adapted from Vegetarian Times cookbook. A north African recipe!

    Recipe #143412

    Requiring just under 20 minutes cooking time, this flavorful soup, which is made with both fresh and dried mushrooms in a pressure cooker,is well suited to an impromptu supper with friends. If you wish, you may make this on the stovetop and simmer for serveral hours. Just serve with a whole grain bread and mixed greens salad. Adapted from Great Vegetarian Cooking Under Pressure and Country Living magazine. Enjoy! Soups like this are popular in the Northeast, Mid West, West, actually anywhere it gets cold!

    Recipe #119409

    Try this instead of the traditional hush puppies!

    Recipe #52532

    This recipe makes a great appetizer, a fun way to eat your eggplant!

    Recipe #58240

    A great recipe using eggplant and spices. Adapted from Gourmet magazine. A Russian recipe! The ingredients are also typically African/Middle Eastern.

    Recipe #174779

    Ezekiel Bread / Bible Bread/ Ezekiel 4:9

    Recipe #626

    I got this from Better Homes and Gardens. A delicious way to eat tofu!

    Recipe #91097

    Adapted from a recipe from Garlic Central, these can be an appetizer or a snack or a side to dinner! They say these will disappear faster than a vampire on a summer's day!

    Recipe #140383

    A cool way to use peaches, adapted from BH&G! Peach seeds were carried all over the world. They grow best in warm temperate climates and were grown in Persia before being transported to Europe. Because the Romans thought that peaches came from Persia, they were given the botanical name prunus persica. In 1629, peach seeds were ordered by the Governor of Massachusetts Bay Colony. It is believed that Spaniards brought peaches to the United States, Central and South America. The Spanish missionairies planted the first peach trees in California. Georgia grows peaches and they are popular all over the USA. They are also very popular in Australia.

    Recipe #180566

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