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    130 Recipes

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    From Quick and Kosher. Saw this at aish.com and want to save it to try it. Let me know what you think.

    Recipe #269734

    A variation on the variation of the one Julie found at epicurious.com. Very refreshing and delicious. It can be made ahead to sit in the fridge for a while. A good use for leftovers.

    Recipe #268238

    Searching for pashtida recipes online I found this, originally from Classic Kosher Cooking by Sara Finkel. Cooking time includes the boiling of the potatoes.

    Recipe #261265

    My friend Rachel was visiting from Israel last week and made a delicious pashtida for us. Unfortunately, she left before I could get her recipe, though I will try to track it down. While looking for other pashtida recipes on the net, I chanced upon this one by Joan Nathan. Haven't tried it yet, but with these ingredients, how can it be bad? Let me know what you think.

    Recipe #261145

    Found this on the RFCJ Archive site, and it looks like a good holiday make-ahead, so I am posting it here. Let me know how you like it.

    Recipe #250850

    My mom is just amazing. After 70+ years of cooking for others, she keeps on coming up with new ideas for yet another delicious dish. Today she gave me this recipe for another soft apple cake (to distinguish them from her passover apple cake and her "hard" apple cake, my personal favorite). It whips up fast, makes a nice presentation, and freezes well if you dont gobble it down first. I think she got it from "America Cooks for Israel", a cookbook that happens to feature some of her recipes too, courtesy of her only daughter. ;-) Try it, and join in singing my mom's praise.

    Recipe #245500

    This one is for my friend Pam, who calls it "that cabbage potato thing". Simple, probably quasi-Indian, and delicious

    Recipe #237330

    This is a beautiful and delicious side dish, with layers of golden brown dough, magenta beets and white potatoes. If you do not like beets, you can substitute broccoli instead, for an equally delicious and beautiful dish. If you make it a dairy dish, you can serve it with sour cream, but it is wonderful as is.

    Recipe #237328

    From "A Treasury of Jewish Holiday Baking" by Marcy Goldman. I put it here to remind me to try it some time

    Recipe #228406

    from A Treasury of Jewish Holiday Baking by Marcy Goldman. Looks good to me. I'm submitting it so I remember to make it some time. Let me know what you think. The idea here is that a luscious "tunnel" of cream cheese and chocolate chips is surrounded by a yummy chocolate cake. The original version of this recipe was a Pillsbury Bake-off winner. To make it dairy free, use soymilk and soy cream cheese. This cake freezes well if wrapped well, and keeps for several days, covered, at room temperature.

    Recipe #228382

    One of our energetic shul members developed this variation of another shul's cholent recipe to feed our teeming masses. (Ok, they don't teem and they are not masses, but you get the idea.) Everyone loves it. I suspect it could easily be reduced for family size. I WANTED TO ADD TWO LOAVES OF FROZEN KISHKE TO THE INGREDIENT LIST BUT THE ZAAR DATABASE DOESN'T RECOGNIZE KISHKE AS A FOOD. (I know that many people feel the same way about it!) If you do add the kishke, cut it into 2" slices and add it at the end. It will sort of dissolve and be delicious. Lemme know how it goes.

    Recipe #223557

    Recipe #218164

    from his website. He writes, "Since salmon is a slightly oily fish, it plays beautifully against the clean flavors of ginger, scallion and bok choy. There's nothing more soothing than tender, cooked cabbage; it is often prescribed in China for relieving stomach pain." Serve with steamed rice.

    Recipe #217121

    Recipe #217122

    from his website. He writes, "This one is sure to please even finicky eaters, especially when served with steamed rice. A real kid-pleaser, too. Serve this with steamed brown basmati rice and raw vegetables for a kid-pleasing meal. Leftovers are delicious cold!"

    Recipe #217120

    from his website. He writes, "Traditional pâtés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is sophisticated, filled with flavor, and healthful. Enjoy it on a special occasion or as an everyday spread with whole-grain crackers."

    Recipe #217119

    from his website; he writes, "When some people hear the word "greens," they immediately conjure up childhood memories of overcooked canned spinach they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as chard, kale, mustard, collards and bok choy that are tasty as well as excellent sources of vitamins and minerals. ...Greens can have strong tastes, but we encourage you to experiment with varieties you've never tried or haven't had in a while. You'll be in for a pleasant surprise."

    Recipe #217118

    from his website. He writes, "This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers."

    Recipe #217117

    from his website. He writes, "This bright green, crunchy salad is bursting with Asian flavors and is so easy to prepare. Look for fresh, plump organic green beans if you can find them. Cook them until they are bright green and still crunchy-tender. At this point you can keep the green beans refrigerated. Toss them with the dressing just before serving or the acid in the dressing will dull the bright green color."

    Recipe #217116

    Found this online. My crowd is big on beets and big on things with a hot kick. This looks very promising. Hope to try it soon. If you don't like to boil beets, you can surely roast them instead (yum), or, if in a pinch for time, use canned beets.

    Recipe #217114

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