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    69 Recipes

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    From Gourmet Magazine, April 2008. Potato starch is a seamless substitute for cornstarch.

    Recipe #299276

    This is the best potato salad I've ever eaten. Everyone who has tasted it, converts to make this one as their standard. I'm surprised nobody has posted the same recipe. Key is to cut into a nice 1/2inch dice. I serve this at every major holiday and occasion. Time posted is your chopping time.

    Recipe #298210

    Quick-cooking chicken cutlets are paired with an elegant but easy light sauce. This dish can be made without the sprouted beans, but is especially delicious with them. Make it a meal: serve over pan-seared rounds of prepared, store-bought polenta and open a bottle of sauvignon blanc. Description and recipe from Eating Well magazine

    Recipe #297820

    Description from Hungry Girl "Attention, Fiber One skeptics! We DARE you to try this recipe and not love it. Okay, if you're absolutely opposed to using F1 for baking, leave it out and double the graham cracker amount instead (each serving will then have 141 calories, 1g fat, 2.25g fiber and a POINTS® value of 2*). BTW, try spooning some of this stuff on top of light vanilla ice cream or yogurt... IT ROCKS!!! " Serving Size: 1/4th of cobbler (about 1 cup) Calories: 126; Fat: 1g; Sodium: 236mg; Carbs: 33g; Fiber: 5.5g; Sugars: 16g; Protein: 2g POINTS® value =2

    Recipe #294365

    I was in a bit of tropical mood, but we don't like our chicken sweet, so I created this recipe, and it was a huge hit!

    Recipe #293858

    Gefilte fish is the traditional first course of the Passover Seder meal in Ashkenazic homes. Horseradish is the accompaniment. The combination of fish listed is only a suggestion, and other proportions may be used, depending on tradition. What most non-Jews don't understand is what IS Gefilte fish?? Gefilte means stuffed and refers to actual fish being stuffed with this mixture and then cooked - rarely done these days. I hope you enjoy this! Recipe from Ray Sokolov. Make in advance. Refrigeration time not included.

    Recipe #293851

    I love those boxed rice pilaf, but the price is killer. Why buy when making this at home is so much easier and so inexpensive? This recipe will use only a little oil, and more seasonings to make this very tasty. A quick and beautiful dish that's sure to impress.

    Recipe #293836

    There may be other recipes that look similar to this, but none with these proportions - which are what make it outstanding. 3 matzah for 4 eggs! This is a basic recipe which you can add different vegetables to if you wish, or sauteed onions, but these are the proportions that will make the best matzo brei ever! I could eat this all year long, though my cholesterol would be through the roof!

    Recipe #293793

    Saw my very good Yemenite friend do this, and took it to the next level. This is serious comfort food and perfect for a cold winter day or night. With a piece of crusty French or sourdough bread, it's a meal.

    Recipe #293790

    Have you tried a recipe like this but came out with dry chicken and overcooked or mushy rice? Throw that recipe away and try this one. It won't fail you for deliciously juicy chicken, perfect rice, and perfectly cooked peas. Modified from America's Test Kitchen.

    Recipe #293782

    Vegetarians' Passover Pleasure! You'll never know there's no noodles in this, tastes wonderful.

    Recipe #293529

    Genius cake, that is so rich and delicious! Modified from allrecipes.com

    Recipe #293527

    You'll want to make this all year long. This is from Allrecipes.com. Prep time includes rest time. Recipe can easily be lightened up by making simple substitutions, 3/4 cup splenda, 6 egg whites, smart balance light for margarine, and 1/3cup raisins. Calorie/fat count dramatically goes down, and then ww points per serving (9 servings) becomes 2!

    Recipe #293525

    When I was in high school, I found this recipe in the Los Angeles Times. Although I never tried this recipe, I gave it to some friends who said the effort was very well worth the time it takes to make this. Prep time does not include standing time.

    Recipe #293501

    Modified from a Canadian newspaper - this is AMAZING stuff! The best description of texture I can give is that this is not totally dry, but it's still crunchy. You will be questioned if it's really Kosher for Passover, you will be questioned how this is possible to make without flour. It's possible AND it's delicious, just try it! Don't half this recipe, it makes a lot, but they will fly off your table! Try variations like cranberries and your favorite nut or dried cherries and almonds instead of the chocolate chips and walnuts.

    Recipe #293486

    Adapted from Bobby Flay, but the fat is cut by almost 80%! It doesn't make much, but the flavor is strong, and enhances a salad very well.

    Recipe #290574

    This dish is traditionally made with leftover bits of chicken (necks, feet, etc), but are harder to get than the breast these days! So this recipe calls for a whole chicken, cut up. Tomatoes are not authentic at all (but I like them) - they are a North American addition! Instead, to retain authenticity, eliminate the tomatoes and stir in 1tsp paprika before you add the chicken pieces and 1-1.5 cups water after you've added the chicken. The fricassee is delicious either way! For the meatballs, you can use ground beef, but I use ground turkey instead to make this healthier.

    Recipe #289982

    Extremely delicious!! The use of farmer cheese, not cottage cheese is what makes this special.

    Recipe #289963

    A little sweet, and very delicious! As posted, this will be lower fat, for fuller fat, use regular sugar and butter.

    Recipe #289958

    Delicious casserole made from leftover Mamaliga (see my recipe)

    Recipe #289858

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