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    You are in: Home / Caryn Gale's Public Recipes
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    63 Recipes

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    Perfect Passover breakfast. We love this sweet. My kids wait for every Passover so we can eat it.

    Recipe #58000

    This is my great grandmother's recipe. I even have her cast iron frying pan that she made them in. My kids look forward to this treat in their chicken soup every Passover.

    Recipe #57601

    We eat hamentashen on the holiday Purim. They are triangle shaped cookies because Haman had a triangle shaped hat. My dad owns a bakery and is a baker my whole life. He makes these hamentashen every Purim. They are my favorite. When I was in college he always mailed me a box. Now I just make them myself. Hamentashen are traditionally filled with poppyseed filling or prune filling, but my Dad makes other flavors too. Cherry is my favorite, but you can also use apricot jam or use your imagination.

    Recipe #55454

    This cake is a deep dark brown. It is so easy and comes out perfect everytime. When I moved to Israel, I gave Elyse cake decorating lessons and she shared this recipe with me. It is the only chocolate cake recipe I use. It is so easy, my husband (who can barely microwave a hot dog) made this for me and it turned out great. This is the perfect base if you are going to ice/decorate it. Just put it in the freezer overnight first and the icing spread beautifully. Just as easy as Duncan Hines and much cheaper too.

    Recipe #55134

    This sauce is so easy and can be used for a variety of foods. Just pour over meatballs or pour over cooked wings and put under the broiler.

    Recipe #53809

    Perfect for a cold night when entertaining a few couples or friends or even a weekend brunch as a change from cold juice or hot tea.

    Recipe #53788

    Since I love eggplant and kugel this sounded like a good combination. Using S'kar's recipe as a base, I really liked the results of this new creation. Nice colors and great served with beef.

    Recipe #53091

    Easy and right in the mixing bowl. Turn out beautifully every time.

    Recipe #50126

    Easy and different with a great taste.

    Recipe #50012

    Really easy, great tangy taste, nice color

    Recipe #49552

    This salad is so easy, colorful and perfect if you are growing cherry tomatoes.

    Recipe #66811

    We were staying with friends during Passover and this was the main course at the seder. The smell was wonderful, the color beautiful, and the meat literally fell off the bone. It is called "Shabbat Chicken" because religious Jews do not cook on Shabbat/Sabbath and this is meant to be prepared right before the start of the Sabbath and then placed on a warming tray until the men arive home from the synagogue. You will want to serve this with couscous or rice to get all the wonderful juice.

    Recipe #62771

    These is served traditionally at the Passover seder.

    Recipe #58140

    Charoset is served at the Passover seder and is meant to symbolize the mortar between the brick that the slaves had to use to build the walls. It is served as part of the seder.

    Recipe #58007

    Most people like to serve compote for dessert on Passover to help alleviate the effects of the matza and because there aren't too many easy or good Passover desserts. I got this recipe from a Passover cookbook called "Let My People Eat"

    Recipe #58006

    I got this out of a new cookbook called "Let My People Eat" It sounds really good and I hope to make this for seder night.

    Recipe #58003

    On Passover, I am always looking for something to make for dinner besides potatoes, eggs, or chicken. My sister-in-law sent me a new Passover cookbook called "Let my People Eat" and this looks like a winner.

    Recipe #57599

    Cholent is a meal made mostly by orthodox Jews. Since orthodox Jews do not cook on the Sabbath, but they want to eat something warm, this is the perfect answer. This is prepared before the Sabbath and then turned on and cooks for approx. 20 hours until lunch time. It is traditionally served with kishke cooked on top of it and then served along side of it.

    Recipe #57597

    This is traditionally stuffed inside intestines and then cooked on top of a cholent. Nowadays most roll it up in foil or baking paper. Definate unique taste. See instructions to learn about cholent. I am also posting a cholent recipe.

    Recipe #57594

    Perfect for a brunch. We always ate this for break the fast after Yom Kippur.

    Recipe #55133

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