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    74 Recipes

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    Recipe #477690

    This is my wife's recipe and I have no idea where she got it from.

    Recipe #477688

    From the California Kosher cookbook.

    Recipe #477687

    A tasty recipe my wife found in her dad's recipe box.

    Recipe #477686

    1 Reviews |  By AbbaGav

    Adapted from the "Sundays at Moosewood Restaurant" cookbook. We make this kosher by using water and imitation chicken soup powder as a substitute for the chicken stock. We also use about double the original recipe's amount of Parmesan cheese, and double the wine

    Recipe #477668

    A simple pesto sauce.

    Recipe #477665

    This is a variation on a Daal in Julie Sahini's "Classics of Indian Cooking".

    Recipe #477656

    2 Reviews |  By AbbaGav

    Originally from the Vegetarian Resource Center in Boston, this is a dish we've been making for nearly 20 years and the family still likes it. Our only change to the original is to use crushed red pepper instead of cayenne because the cayenne was too hot for the kids.

    Recipe #477654

    1 Reviews |  By AbbaGav

    Based on a recipe from "Feast of India" by Rani, but adapted to make it kosher.

    Recipe #477646

    From "Simply Thai Cooking"

    Recipe #477645

    This is one I made up myself with the memory of an old dish from a local restaurant as my inspiration and bits and pieces of a lot of other recipes as guides. The kids eat it so it can't be too bad.

    Recipe #477644

    This is a recipe I found on the internet a very long time ago. Sadly, at this point I have no memory where the original came from beyond that. I've made only minor and superficial modifications since then.

    Recipe #477643

    Originally from the Sunset Chinese Cookbook. Much of the recipe is similar to Recipe #53595 except for proportions and a few different extra ingredients. The original Sunset recipe recommends using fresh pineapple rather than canned, and using the remaining pineapple half-shells for serving or as bowls. I did this the first time I made it and it was a really great presentation, but ever since I've just used canned pineapple and made big batches that are popular with the whole family (other than our vegetarian). I often make just a little extra of the sauce.

    Recipe #477642

    From Willams-Sonoma, "Chicken for Dinner"

    Recipe #477641

    From the "California Kosher" cookbook.

    Recipe #477616

    A miso soup from the Moosewood Cookbook, with a couple slight modifications for ingredients to fit the ingredient filter.

    Recipe #477615

    Made with turkey instead of pork to keep it kosher, and often made with fake chopped meat and vegetarian chicken soup mix for our vegetarian daughter which is almost as good.

    Recipe #477583

    From the "Wok Cuisine" cookbook.

    Recipe #477580

    A salad my wife makes, its origins now shrouded in mystery.

    Recipe #477576

    A hearty soup the kids will eat and which works fine when made vegetarian as well.

    Recipe #477570

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