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    You are in: Home / GalicioBocharit's Public Recipes
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    28 Recipes

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    This is an easy and healthy dinner after a hard day at work, and can be thrown in the oven with some foil-wrapped potatoes and some frozen broccoli for a square meal to feed a small family.

    Recipe #441648

    This is another one from my Bubby. Galicianers made this for Friday lunch, while preparing Shabbos, because it's easy and parve. It's like a lighter latke, so I like to make it on Chanuka. Goes well with sour cream on top or just a sprinkle of sugar or jam, and a salad on the side.

    Recipe #110481

    My sister-in-law Bracha's meatballs are soft and perfect in soup or sauce. They can be made Italian by adding some Italian spices (oregano, basil, parsley) or Middle Eastern by adding coriander, cumin & tumeric. But for child-friendly meatballs, we leave them as they are. They can also be made with breadcrumbs (not on Passover) instead of the potato flour, or to use up leftover potato flour after Passover.

    Recipe #428102

    Usually I don't go for "healthy" sweets, but these are actually convincing as chocolate chip cookies, and my kids loved them! They're also super easy, and can also be made with whole wheat.

    Recipe #447195

    My husband used to buy this from a local Yemenite restaurant until one day he asked me to give it a try and--bullseye! Saucy, savory and it can be re-heated.

    Recipe #256357

    I make this recipe when I have no energy to make one of my more elaborate desserts. It's very easy to make, and the cookies come out soft and bakery-perfect! I love this recipe so I've translated it off the site, which credited Osnat Roth of the Tusha Patisserie in Tel Aviv.

    Recipe #168445

    I love the Indian spice combinations, but I had to alter some recipes to get to something that I could make with the ingredients and tools on hand...the result pleased the whole family, and that is truly rare! This one will have Indian spices wafting through your kitchen into every room of the house. There will be enough sauce left over to pour over a bed of saffron rice.

    Recipe #438220

    I'm told Persians make this same recipe with fresh dill instead of coriander. There are three ways to make this dish: (1) as a regular rice dish, (2) as stuffing--do everything but the last stage of simmering and stuff inside a chicken, or (3) as a "sausage"--in this case the meat should be very fatty and you need a good cloth bag to pack the rice into tightly.

    Recipe #194257

    This is my sister-in-law's recipe and makes a tray-sized cake that can be sprinkled with powdered sugar, cut up into small rectanular pieces, and brought to an event.

    Recipe #427179

    A colorful traditional dish with a mixture of delicious flavors and visual appeal. Thanks to my friend Susi for getting it from her sister for me! All of the parts can be prepared the night before except for the rice, then warmed and mixed while the rice is cooking before serving.

    Recipe #256513

    This is a full meal in a pot: ground beef, chicken, spaghetti noodles and potatoes swimming in a savory sauce. Thanks to the Yerushalmi caterer Moshe Goldin for this recipe--the only cholent my family is willing to eat! Note to people doubling or halving the recipe: this is meant to be cooked in layers that completely fill the pot, so change your pot size accordingly and make sure you still have nice separate layers in the new pot, and that it is filled to the top.

    Recipe #480670

    This is a traditional one-pot Buchari dish cooked in layers that, when served together, are a feast for the eyes and stomach alike. Each layer absorbs some of the flavor of the other layers, and the bottom layer of carrots comes out kind of caramelized and delicious. I make it with brown rice on erev Yom Kippur and we don't feel hunger for the next 20 hours!

    Recipe #465668

    Ground beef and onions all wrapped up in flaky pastry dough, authentic like from the old country...thanks to my wonderful mother-in-law for this recipe! Start the night before with the dough.

    Recipe #448677

    A savory one-pot dish that's simple and tastes great on a bed of rice.

    Recipe #430679

    This recipe uses low-fat white cheese common here in Israel. I do not know what the US equivalent would be, as cream cheeses are much heavier. It looks beautiful with its white top layer on top of the brown cake, and tastes best after a day or two in the fridge.

    Recipe #427184

    Soft and chewy, chocolatey and peanut-buttery! And easy...this is a variation on the Hershey's Doubly Chocolate Cookies recipe.

    Recipe #432536

    Traditional recipes are my favorite--nothing beats generations of perfecting the recipe, and they don't contain all the processed garbage you find in modern recipes. The problem is that quantities are very undefined, because my Savta just knew intuititively how to make the dishes she grew up on. This dish is VERY SIMPLE and also great for Shabbos evening--do everything in advance up to the last step, the simmer. An hour before candle lighting, bring it to a boil and then move to the hot plate/blech. By the time you bring it out as the main course, everything will be soft and the tastes will have mingled together.

    Recipe #109961

    Translated from the original Hebrew, I found this recipe on the Mako food site. It can also be made not for Passover using 100 grams of breadcrumbs instead of the ground nuts. It is easy and truly decadent--my chocaholic family gave it 5 stars! Also great a la mode...

    Recipe #433973

    This year I finally figured out the secret to converting a regular cake recipe to a Passover cake recipe! The secret is that when you replace the flour in the recipe with matzo meal, you sub 40% of it with something else, like shredded coconut or ground nuts. This way you avoid baking a brick (like the ones our ancestors made during the slavery in Egypt!). The bananas in this recipe also help to moisten the cake.

    Recipe #365591

    My kids love helping out with this cake--and we all love eating it! It's best after sitting for a day.

    Recipe #427165

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