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    33 Recipes

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    Cholent is a traditional meat stew made by many Jewish families every Sabbath. It is prepared on Friday afternoon - rarely measured, so all measurements listed are approximate - and cooks slowly until it is served at lunch on Saturday. I would consider this a basic Ashkenazi cholent, with the flavors of the meat and the onion being dominant. it is open to interpretation, of course, and I often modify the flavors and ingredients depending on my mood. The optional additions are some I've encountered, feel free to add your own!

    Recipe #465421

    For the uninitiated, a Babka is a kind of swirled coffee cake - a sweet yeast dough is rolled out very thin, sprinkled with filling, rolled up and twisted, sprinkled with streusel and baked. The filling for this babka was submitted by someone named Lilia on - it is the best chocolate babka filling in my experience. I use my favorite challah recipe - Andrea's Challah - for the dough. Feel free to use the yeast dough of your choosing. For brevity's sake, I'm starting this recipe with the assumption that the dough has already been made and risen once, and there is enough for 2 Babkas (about 1/4 of the Andrea's Challah recipe).

    Recipe #463998

    This challah comes from a friend who gave me HER friend's recipe - and I don't even know if she knows how many people it has been given to! WARNING: This recipe makes 8 medium sized loaves, so if you don't a bowl big enough or the freezer space, you might want to reduce it. This challah is sweet, rich and a little dense (not hard, just... weighty), so if you are looking for light as air and fluffy, this is not what you're looking for. It's addictive fresh out of the oven, perfect for french toast, and a wonderful base recipe for yeast cakes such as Chocolate Babka. A note: the recipe says to bake it at 350, but I found that with the high sugar content the challahs browned too quickly so I bake mine at 325. If your oven is more even than mine (likely) feel free to try the higher temperature.

    Recipe #463995

    My mother's recipe - my favorite food in the world. When I eat it I get that blissed-out happy look normally reserved for chocolate truffle commercials. Perfect for lemon meringue pie, lemon tarts, meringue shells and berries, anything that calls for a lemon filling.

    Recipe #445764

    1 Reviews |  By Kishka

    Another variation on the spinach/raisin/pine nut theme. This comes from the Williams-Sonoma website. I have never actually made it with raisins or pine nuts - I usually use slivered almonds and currants and it turns out great. Perfect accompaniment to just about anything!

    Recipe #437514

    I'm generally not a huge fan of lamb, but this is my exception. Ridiculously good, make only for company that deserves it. From "The New York Times Passover Cookbook"

    Recipe #437513

    From "Kosher by Design Entertains"

    Recipe #437511

    From "The Kosher Palette II" - had it at friend's house, soooo good. The filling has a velvety soft texture, and the flavors are wonderful.

    Recipe #425951

    Another variation on the spinach/raisin/pine nut theme. This comes from the Williams-Sonoma website. I have never actually made it with raisins or pine nuts - I usually use slivered almonds and currants and it turns out great. Perfect accompaniment to just about anything!

    Recipe #345199

    Disclaimer: this is not an 'authentic' German Potato Salad! But it's good, so don't let that stop you. My mother adapted it from an old pressure cooker cookbook she had (the original recipe called for bacon, but for dietary reasons she switched it to hot dogs) and I adapted it further by removing the pressure cooker from the equation. They scare me to pieces.

    Recipe #344147

    A Rachael Ray recipe from the Food Network site. I get requests to make this often. It's dairy-free for those among us who are allergic/sensitive to dairy/kosher! I'm sure it can be adapted to suit individual tastes (keeping with the Greek theme, you can add feta cheese, chopped mint, ouzo...). These improve after a day in the fridge, so don't be afraid to make them in advance.

    Recipe #344145

    3 Reviews |  By Kishka

    Easy and delicious. Can be made with tiny new potatoes also.

    Recipe #344140

    Whoever created this recipe called it "Mushroom Toss," which I never understood, since the mushrooms are no more important than the other ingredients in this salad. So I am re-naming it after the artichokes - equally random, I suppose, but they're more interesting than the mushrooms. (FYI: ignore the ounces on the ingredient list - I have no idea how many ounces a bag of spinach weighs, but the site needs the amount to be specific, so I made it up. This goes for the jar sizes, too - just use whatever you find in the supermarket)

    Recipe #344138

    I used frozen pie crusts, but feel free to use your favorite pie crust recipe.

    Recipe #344126

    Ok, technically, this is not my sister Avi's original recipe - it comes from the Fannie Farmer cookbook. But she tweaked it by adding the chopped crystallized ginger (and eliminated the sugar coating) which elevates this cookie from good to the kind people ask you the recipe for. Careful, these are highly addictive!

    Recipe #344124

    1 Reviews |  By Kishka

    I grew up with this recipe. It is very reliable - I have never had the "upside down" effect with this recipe, where the filling sinks to the bottom and the crust rises to the top.

    Recipe #344122

    Recipe #342639

    Recipe #327025

    1 Reviews |  By Kishka

    From the Kosher Palette Cookbook. Very moist and delicious. Make them in mini-muffin tins for bite size portions. Kids and adults love them.

    Recipe #241284

    The name says it all - not authentic, but satisfying nonetheless. The happy result of a brainstorm session when faced with leftover cooked chicken and leftover rice from chinese takeout...

    Recipe #187252

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