Kosher Jewish (Ashkenazi) Recipes

"This recipe originally comes from Kosher by Design by Susie Fishbein. I've been making this challah every week for the last two months, and it makes a delicious, rich challah. I don't use the bread machine method, making the dough in my Kenwood mixer and giving the final knead by hand, then braiding the challah and baking it in the oven. I'm posting..."

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Ingredients: egg yolks, eggs, oil...

"This is my locally famous chopped liver. It's definitely not healthy, but it is really good. I have been promised kingdoms and children have been named after me because of my chopped liver. ;-)"

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Ingredients: hard-boiled eggs, oil, onions...

"I have been eating potato kugel all my life - take it from me, this one is the absolute best. It's from the "Kosher Palette Cookbook" it is crispy on the outside and creamy and, well, 'lacy' on the inside. It freezes very well so I usually double the recipe. Enjoy!"

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Ingredients: fresh ground pepper, potato starch...

"OK, OK, I know; your bubbie made the perfect matzo balls. But they are finicky little rascals that are made a 1000 different ways and everyones bubbies always made them best. What I want to share here is the simplest, no nonsence methode of the creation of soft and/or firm matzo balls; for just like white and dark meat people, there are soft and firm..."

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Ingredients: pepper, dill weed...

"This banana bread is, without a doubt, one of the very best I have ever made. The loaves have a very nice deep color and a beautiful crumb. The secret is not the unusual liquid ingredient, the secret is slow baking. Oil makes this recipe parve, (thanks Mirj for explaining this to me & Chia and Miraklegirl for your help too)."

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Ingredients: cinnamon, Coca-Cola...

"This is the piece of meat you want to make when you want your guests to ooooooh and aaaaaah when you serve it. They'll make even more obscene noises when they start eating. Prep time allows for the meat and sauce to cool."

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Ingredients: pepper, dried basil...

"This is a family favorite, we eat it almost every week, but it's especially good on Passover."

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Ingredients: eggs, olive oil, onions...

"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..."

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Ingredients: eggs, lemon zest, margarine...

"A Jewish recipe, originally from "Foods From Eastern Europe Add Variety to Purim Menus" which I have adapted from one I found on www.jewish.com. Posted for the 2005 Zaar World Tour."

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Ingredients: fresh ground black pepper, egg noodles...

"I started making my own pickles when I discovered how easy it was to do so. Now I can make them as hot or as mild as I like."

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Ingredients: cucumbers, dill, garlic...

"Found on the Web in response to a request from a fellow Zaar member for a Montreal-style bagel. Malt powder or syrup is typically found in home-brewing (do-it-yourself-beer) stores."

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Ingredients: dry yeast, eggs, honey...