Recipezaar: Jewish (Ashkenazi) recipesThe newest Recipezaar recipesin:Jewish (Ashkenazi)Savory Matzo Brei- March 21, 2008 Easy for adventurous cooks but family friendly. Just another way to prepare matrzo brei! Mushrooms and herbs have been added to this traditional breakfast treat, which we sometimes have for lunch. This is a slight change of pace for the regular matzo brie with the caramelized onions, mushrooms and rosemary and thyme. Marth Stewart. I hope you wil enjoy as much as we did. -- posted by DiScharfhttp://www.recipezaar.com/293471 Doris' Shavuot Cheesecake- March 19, 2008 My dear friend Doris gave it to me. Her mother passed it on to her. It takes a while, but makes a lot -- posted by Chef 200870http://www.recipezaar.com/292878 Chicken Soup- March 19, 2008 This is my first attempt at old fashioned chicken soup from scratch, and I'm quite proud of the finished product. I seasoned and reseasoned with salt and pepper several times throughout the cooking process until I achieved the taste I was looking for. The broth was a last minute addition, and though purists may disagree with its inclusion, I thought it added a great depth of flavor to the stock. I served with thin egg noodles that I cooked with each serving of the soup. -- posted by BxChickhttp://www.recipezaar.com/292569 Slow Cook Potato Kugel (Gluten Free!)- March 14, 2008 Potato Kugel is always better the longer you bake it! So keep it in that oven!!! A good tip for potato kugel, is always to use a food processor - otherwise you end up with a gooey grey mess - and I don't know anyone that actually likes grey potato kugel! Keep a bowl of cold water on had for your peeled potatoes as well, to keep them that much whiter! -- posted by Rutihttp://www.recipezaar.com/291971 Flop-Proof Light Fluffy Matzo Balls- March 13, 2008 I brought this recipe with me from South Africa. We now go for firmer ones. You might want to double this for larger crowds. -- posted by Maxxrhttp://www.recipezaar.com/291675 The Potato Pancake Principle by Joan Nathan- March 11, 2008 From Food Editors' Favorites. Joan Nathan submitted this. The blurb said "Recently, when demonstrating how to make potato latkes for Hanukkah, I discarded my recipes and put together a ratio of potatoes to other ingredients. I call it the potato pancake principle". You can use 1 potato plus a beet or a zucchini instead of 2 potatoes. Note-Joan recommends making them early in the day, letting them drain all day long (do not refrigerate), then crisping again just before eating by...http://www.recipezaar.com/291029 Cholent- March 11, 2008 This is Jewish dish that is usually served on Shabath. This recipe to me is the greatest. I found it on Chabad.org. I don't know if this recipe is by Rebbetzin Esther Winner or not. You'll have a great sucess the vary first time. I can't get enough of it, so I don't wait till Sabbath to enjoy it. -- posted by Chef 714470http://www.recipezaar.com/290990 Veal Brisket in a Pressure Cooker - Fast, Easy and Wonderful- March 6, 2008 This comes out so good !! Not a drop will be left. -- posted by petloverhttp://www.recipezaar.com/290585 Potato Latkes- March 6, 2008 Perfect with any pot roast, or at any Hanukkah feast. -- posted by JackieOhNo!http://www.recipezaar.com/290398 Chicken Fricassee With Meatballs- March 4, 2008 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,...http://www.recipezaar.com/289982 |