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    You are in: Home / An Italian Jew, but Irish!'s Public Recipes
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    7 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is not the stuff the kids serve at the fast food chains, this here is the real deal. it is simple, but you must stick to the recipe to enjoy the actual flavor, in other words, don't use vegtable oil instead of peanut oil. Do it like I say and you will be a superstar.

    Recipe #313791

    If you are Italian, or were lucky enough to grow up with some, this is the red sauce that you knew. you may have called it "gravy", or "red sauce". whatever you called it, you loved it. it is a marinara sauce, and look for my meatball recipe, as this is what you should be cooking them in.

    Recipe #313788

    This potato salad is the one you have at hotel buffets, upscale country clubs, and other places above the average persons means. The funny thing is, it is just a simple poor man's salad. Enjoy.

    Recipe #313776

    Jewish/polish/German style full sour pickles.

    Recipe #313488

    Those of you who had the pleasure of growing up on the East Coast of the United States may have had one of these traditional Kosher pickles, made primarily by Jewish businesses. They are by no means your store bought pickles. They are even better then your favorite deli's pickles. These pickles are what all other pickles are founded on; quality. DO NOT be scared of making pickles. This is easy, and I will give it to you in layman's terms. In a good authentic Kosher pickle there is no vinegar. None, not a drop. What kind of pickle has no vinegar? A good one. Think of it this way, a pickle with vinegar is a pickle that could have been really good, but the maker decided to cheat, and quicken the process. How long is the process? 5 days, from start to finish. Too many for you? Then its time to move on. Want a fantastic, authentic, Kosher/Jewish pickles? You have found your recipe. Let us begin. P.S. The jar. I get my jar(s) by buying a big jar of crap pickles from a food warehouse. Then I wash it and pour some boiling water in it, and it is ready for use. I also boil the cap just in case, but have made many batches without ever using boiling water and I have never taken ill. Only reason I do use the boiling water on occasion is because my wife is around.

    Recipe #232103

    This is the only way to make calamari that will satisfy a true Italian. the sauce you serve it with is your choice, but I recommend a marinara or wine based sauce, or none at all.

    Recipe #131435

    This recipe is the only one my family has ever used, and it will soon be the only one your family uses. It is not ready in a short period of time, so it takes patience. The wait is worth it.

    Recipe #131032


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