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    You are in: Home / pesachz's Public Recipes
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    8 Recipes

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

    1 Reviews |  By pesachz

    Homemade for half the price of the off-the-shelf stuff. Just made this for dinner, it tasted great albeit a bit spicy (just how I like it). The cornstarch is to make it a thick consistency, you can add more or less depending on how you like it. Feel free to leave the salt out for a sodium free alternative, it'll still taste great.

    Recipe #494101

    1 Reviews |  By pesachz

    This is a recipe for flavored hummus. I use jalapeno most often, but the recipe can just as well be used with any other flavor, just replace the pepper with whatever you like i.e. olives, roasted red pepper, etc.. You can adjust the strength of the flavor by increasing or decreasing the amount of pepper or whatever flavor you add.

    Recipe #498778

    1 Reviews |  By pesachz

    From the Quaker carton (current as of 2012). Also includes variations for Bar Cookies and High Altitude Cooking. I like to substitute the craisins instead of raisins. You might also want to add a dash of nutmeg for an even better taste.

    Recipe #497150

    1 Reviews |  By pesachz

    We LOVE sushi, and it makes a wonderful appetizer for a summer Shabbos meal. But sushi takes time to prepare. This Sushi Salad is a great way to enjoy the great taste of sushi without all the time and effort required to prepare sushi. Adapted from http://kosherfood.about.com/od/koshersaladrecipes/r/sushi-salad.htm by Giora Shimoni http://kosherfood.about.com/bio/Giora-Shimoni-17142.htm

    Recipe #510194

    This is a very simple, easy recipe my mom used to make for us frequently. There were never any leftovers.

    Recipe #510960

    A deliciously sweet and easy recipe, frequently prepared unaided by my nine year old niece.

    Recipe #498632

    A nice full egg challah for shabbos

    Recipe #505163

    Very quick and easy to make recipe, can be dairy or pareve. Special thanks to my mom, this was her recipe that we always made and enjoyed as children, and I still love it today.

    Recipe #494103


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