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    You are in: Home / Cookbooks / ZWT II - All Chefs - Kosher & Jewish
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    179 recipes in

    ZWT II - All Chefs - Kosher & Jewish

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    I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

    Recipe #130470

    I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

    Recipe #126858

    I've been saving this since 1997 from McCall's magazine. Here are the last three recipes. Go to Chicken Soup With Matzo Balls to read more.

    Recipe #127081

    This is the recipe we use for observing Passover at Our Saviour's Lutheran Church. You can use syrup or sugar instead of the honey, but I like the honey. I'd also make this for the kids and I to eat as a snack.

    Recipe #134022

    10 Reviews |  By PaulaG

    I was gearing up from the Zaar World Tour. When looking at some Jewish cooking websites I stumbled onto an old favorite and then realized it wasn't posted here. So, here goes, feel free to adjust seasonings for your personal taste.

    Recipe #135161

    Found this recipe last year and made it for Hanukkah, but is great anytime! Soooo delicious! This is made in an oven cooking bag.

    Recipe #141523

    I've seen shows on them and I want to try these one day.

    Recipe #150590

    From Jewish Holiday Kitchen by Joan Nathan--great cook book.

    Recipe #153845

    I made these up and they turned out light and fluffy.

    Recipe #159502

    I got this recipe from our local newspaper several years ago. It was in the food section about Jewish recipes. My family loves this dish. We serve it over rice.

    Recipe #164569

    I've always loved "Family Treasure" recipes more than any others, so I'm very pleased my set of ZWT II recipes includes this recipe. Among the 1st to visit us here in Iceland were our friends (Cyd & Don pictured on my "About Me" pg) from Canada. This is Cyd's mom's recipe that she so kindly shared w/me. She also explained ... "Knish is an eastern-European Jewish or Yiddish appetizer, lunch dish or dinner side-dish. It's a dumpling covered w/a dough shell that is either baked or fried. It's sometimes combined w/onion (fabulous!) or filled w/cheese as shown here. In the most traditional version, the dumpling is made entirely of mashed potato." Thank you Rose & Cydney! (Times shown do not include time for the dough to rest overnight)

    Recipe #169933

    Serve with macaroons.

    Recipe #170136

    1 Reviews |  By Sage

    Here's an interesting pareve side dish for US Thanksgiving.

    Recipe #170442

    This is a recipe I found for World Tour 2006.I was told it is a very delicious Passover dish. Have not tried but it sure looks good.I would cut the recipe in half.

    Recipe #171780

    A great variation of an old traditonal favorite. Suggestions: Cook the onions until they are fairly crisp and add a bit of lox to the skillet as you are frying the eggs and some dill toward the end for a perfectly fabulous dish. Decrease the salt if you add lox.

    Recipe #133937

    A wonderful cake that surprises many that it can actually be a Passover dessert. Cake keeps, covered and chilled, 1 day. Bring to room temperature before serving. Gourmet. April, 2000.

    Recipe #133940

    These crisp potato pancakes come from the Brombergs' grandmother, Martha Finkelstein, who insisted that there is no flavor substitute for schmaltz (rendered chicken fat). Schmaltz is available at kosher delicatessens. MAKE AHEAD: The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° oven. NOTES To make schmaltz, use the large clumps of fat from the neck, body cavity, and from under the skin. In a small, heavy saucepan, cook the fat over low heat until completely melted. Cool, then strain the clear fat into a glass jar and refrigerate for up to 1 week or freeze. Vanilla Applesauce makes 2 1/2 cups and can be refrigerated for up to 1 week.

    Recipe #134042

    As part of the 2005 RecipeZaar World Tour I've been searching for International recipes to introduce new flavors and ideas to our meal plans. This one is from Diabetic Gourmet via a friend, but it looks quite promising. For those like me following the WW Core plan it's Core plus the points for the matzo meal.

    Recipe #134228

    Corn latkes? Yes, corn latkes. Why should the humble tuber have all the fun? These are tasty variation on a Hanukkah favorite. So good, you shouldn’t wait ‘til then to make some. Depending on your mood you can serve them sweet or savory.

    Recipe #135115

    4 Reviews |  By PanNan

    This is posted for the World Tour 2005 RecipeZaar event. I won't have time to try it right away, but it looks wonderful. This kosher recipe is from The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens - this particular one was contributed by Lori Newberg, Buffalo Hadassah in New York. To make this South Beach friendly, skip step 1, and start with 6 cups fat free chicken broth for step 2; use 4 cups roasted (or rotisserie) chicken or turkey breast for step 3.

    Recipe #135368

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