Search

"Wanted to make a "honey-dinner" on Rosh Hashana and this was the main course."

Ingredients: cumin, curry powder, honey...

"This recipe was published in a free cookbook put out by Empire Kosher Poultry to celebrate its 50th anniversary. It is very easy to prepare and very good with rice."

Ingredients: boneless chicken breast halves, fresh thyme...

"This easy and great soup I found on the internet! What a find! I love it - the whole thing will take 20 minutes. Keep all the ingredients on hand for this quick and satisfying chicken noodle soup."

Ingredients: fresh ground black pepper, dried dill...

"Easy to make and it's the "Jewish penicillin" for anyone who isn't feeling well."

Ingredients: salt & freshly ground black pepper, eggs...

"This childhood favorite takes a third of the time with equal success. Refrigerator biscuits make the dumplings. It really is very tasty and delicious. Cottage Living Magazine, 10/2007 issue."

Ingredients: cornstarch, fresh ground black pepper...

"This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before...."

Ingredients: yellow mustard, cornstarch...

"This is such a tasty, easy and quick recipe it just requires store cupboard ingredients. It's just right for a mid-week supper when you're rushing around."

Ingredients: cider vinegar, dried apricots...

"Here the onions are salted first to draw out the moisture and then fried. If you are pressed for time or don't want to bother, omit the soaking and fry the onions a little longer over medium heat. Using a high proportion of savory fried onions to the chicken ensures that the filling for the kreplach won't be dry - even if the chicken left its..."

Ingredients: fresh ground black pepper, eggs...

"This is a quick, easy and yummy recipe that is like a gourmet version of chicken schnitzel. From the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah).
Tips: To crush chips and still maintain texture, put them into a sealable plastic bag and use a rolling pin for crushing. For a finer texture,..."

Ingredients: pepper, Dijon mustard...

"I have been ordering stuffed chicken breast in restaurants for years and have been playing with ingredients to find the right mix. The layering of flavors in the stuffing works perfect together and keep the breast moist and tender."

Ingredients: dry white wine, fresh basil leaves...

"This chicken is superb. Your guests won't be able to guess what the great topping is made of. the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). To reheat, cover pan with foil."

Ingredients: cornstarch, curry powder...

"This recipe is from Joan Nathan's book "The Foods of Israel Today". It's a basic recipe and you can add whatever spices you like. Paprika is standard. Cumin is nice, as are garlic, turmeric, cardamom, and za'atar. Enjoy! NOTE: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then,..."

Ingredients: salt & freshly ground black pepper, eggs...

"Schnitzel came to Israel via immigrants from Austria and is very popular in the restaurants across the country. This recipe takes the common schnitzel and gives it a Mediterranean twist."

Ingredients: fresh ground black pepper, egg whites...

"Both my father and my aunt served this during those months, when fresh carp is not available.
There are many versions of " Gefilte Fish", "Fish Balls", "Falsher Fish" or what my dad called "Polish Carp". Theirs was sweeter than most others I sampled, but it must closely resemble the taste they remembered..."

Ingredients: pepper, eggs, onions...