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"My own rendition of the hearty sweet and sour soup that reflects my Russian-Jewish heritage. Measurements are approximate and should be adjusted according to taste."

Ingredients: diced tomatoes, ketchup...

"Not sure where I copied this from. Haven't tried it yet but it's for safe keeping and for you to try."

Ingredients: pepper, dry mustard...

"I invented this recipe yesterday when I had a bottle of sweet white wine leftover from the Passover seder and couldn't bear to let it go to vinegar in the fridge. My future FIL was coming to dinner, and this is what I came up with, served with mashed potatoes and lemon broccoli on the side. The smell was amazing, and so were the leftovers the..."

Ingredients: eggs, sweet white wine...

"From a crock pot cookbook (not sure which one) submitted by Elaine Vigoda from Rochester, NY. Perfect for the busy Jewish holidays or for an interesting harvest side dish!"

Ingredients: apple pie spice, dried apricots...

"This is my version of Hungarian goulash. My father was from Transylvania, so this would be a great meal to serve Vlad the Impaler, or Dracula."

Ingredients: salt & freshly ground black pepper, olive oil...

"Major comfort food in our house!"

Ingredients: pepper, converted rice...

"I finally got a crock pot so I decided to try a recipe for Chulnt. It's a hearty mix of Beef, Beans, and Barley. Great on a cold rainy night with fresh baked bread."

Ingredients: white grape juice, garbanzo beans...

"This is so simple: ketchup, beer and dry onion soup mix. Makes a nice, sweet sauce. I love how easy it is to make brisket and have many recipes from all over! You can make this in the oven or in a crock pot! I'll give instructions both ways. I like to serve with egg noodles or rice."

Ingredients: ketchup, beef brisket...

"This is an easy recipe for a cheesecake with an unbelievably silky texture because the machine steams the cake as it bakes. Recipe is from Beth Hensperger and was printed in "Food & Wine" (November 2007). You must resist the urge to peek inside as it is cooking—the lid must stay closed to retain heat. Cake must be chilled for at least..."

Ingredients: cinnamon, cream cheese, eggs...

"I worked on my stew recipe for several years before I perfected it to what it is today! Every time I serve this for Shabbat lunch, it's completely devoured. It's ultra simple and always comes out great. If you're making this for shabbos, cook it fully Friday afternoon and keep the crockpot on the "warm" setting until serving.
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Ingredients: garlic salt, olive oil, onions...

"From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson. *You can make this overnight and once cooked, you can refrigerate it. When meat is cooled, slice thinly. Place in a Dutch oven, cover with sauce and reheat on stove top over medium-low until hot and bubbling."

Ingredients: red wine vinegar, tomato soup...

"From H-I-Tech Jewish Cooking. This is posted with 3 different methods and it's just called "Zucchini" in the book. I will also include the 3 different methods here. The microwave takes from 18 minutes while the crock pot is between 2-3 hours so for time I will put the oven method of about 1 hour."

Ingredients: pepper, dry mustard...