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    166 Recipes

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    From the Joan Nathan Book " Jewish Cooking in America". I made this using the Kitchen Aid.

    Recipe #464279

    Delicious-my own recipe- this recipe is designed for the Le Creucet Round Tatin Pan. The Tatin is made of enameled cast iron. It measures approx 9 3/4 " in diameter and about 3" tall.

    Recipe #462673

    Uses fresh peaches, left-over challah and almond extract.

    Recipe #461814

    this is my own recipe - adapted from a bunch of different recipe on the internet Use the flanken cut ( cross) short ribs for this recipe! Hawaiian cooking is a combination of Asian and South Pacific styles.

    Recipe #457882

    delicious! For the best taste, use high quality rums. Beware this is potent!

    Recipe #457832

    posted for zw7 - from the internet

    Recipe #457751

    adapted from the internet-posted for zw7

    Recipe #457749

    Recipe #457685

    posted for ZW7 -adapted from the internet

    Recipe #457682

    from the internet for ZW7

    Recipe #457672

    You can make a challah in under 2 hours using quick rise yeast. This recipe is for one small loaf of challah.

    Recipe #457452

    My recipe - loosely adapted recipe from the internet.. Great!

    Recipe #454780

    Really good - you can change, substitute, mix..the vegetables...to whatever you have on hand.

    Recipe #452879

    Excellent choice for left-over chicken. For a richer pie , use half and half instead of milk.

    Recipe #448972

    Excellent bread - very easy .Use a perforated french loaf pan for best results.

    Recipe #448169

    I know there are alot of challah recipes on here but this is really great! I use bread flour but the recipe calls for all purpose. I also use the kitchenaid mixer to make the dough. This challah is not too sweet , if you like a sweeter challah then add 1 Tb honey and increase the sugar to 4 tsp.

    Recipe #445558

    There is always some meat left on it.. this soup is wonderful.

    Recipe #429965

    This is the easiest way to make great pudding.

    Recipe #429594

    This is another baked ziti recipe. If available, use authentic Italian brands of sauce and crushed tomatoes. The italian brands of canned tomatoes are all 28 oz--just use a bit less. When forming the meatballs, test for consistency: the meatball should hold together well. If too soft then add some bread crumbs. If too stiff then add a bit of water. I use a lasagna pan for this ( spray with non-stick spray for easiest cleanup)

    Recipe #427211

    Use fresh juicy navels! Navel orange juice taste a bit different than the usual. 1 large Florida navel has about the same juice contents as w smaller California navels. Use good Vodka for the best taste! YUM!

    Recipe #420967

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