Kosher Newest Recipes

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Passover Banana Cake

  • Posted by ADMIN on 09/26/2007
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1. Beat egg yolks with sugar until light and creamy. 2. Combine banana, salt, cake flour and potato flour, add to egg mixture. 3. Add a pinch of salt to the whites, and beat unitl stiff, fold into the banana mixture. 4. Fold nuts lightly into the batter, and pour into a lightly greased cake...


Zucchini Napoleon

  • Posted by ADMIN on 09/26/2007
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Cut zucchini into 1/2" slices. Saute onions in margarine until tender. Add tomatoes and cook 5 min. Then add zucchini, salt, oregano, and pepper. Cook covered over low heat until zucchini is tender (abt. 12 to 15 min.) If a thicker sauce is desired, sprinkle in flour and cook a few minutes...


Yom Tov Poulet

  • Posted by ADMIN on 09/26/2007
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Cut chicken in to 8 pcs. Season with salt and peper and dredge with flour. Pour enough shortening into lge. skillet to cover bottom and heat to 375 F. Slowly brown chicken on both sides, keeping skillet covered. Remove and set aside. In separate lge. saucepan, melt margarine; add onion and...


West Bank Veal Birds

  • Posted by ADMIN on 09/26/2007
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Pound cutlets with mallet until thin, being careful not to split meat. Season with salt and pepper. Lay squares of veal on a flat surface; put a spoonful of dressing in center of each one. Roll up squares and secure with toothpicks. Roll in flour and brown in hot fat. Add 1/2 c. cold water and...


Walnut Filling for Nut and Poppyseed Rolls

  • Posted by ADMIN on 09/26/2007
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Mix together and add enough cold water to moisten, about 1 to 2 tbs. Mixture should be moistnot wet. Will fill 1/2 of #164 dough.


Vieux Carre' Spinach Salad

  • Posted by ADMIN on 09/26/2007
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Wash spinachdrain. Chill to crisp. Combine oil, sugar, vinegar, onion, salt & mustard. Beat or blend in blender until dressing becomes thick and syrupy and sugar is thoroughly dissolved. Tear spinach in bite-sized pcs. and place in lge. salad bowl. Crumble Beef Frye and add with chopped...


Veal Grillades

  • Posted by ADMIN on 09/26/2007
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Cut meat into serving-size pcs. and pound with mallet until 1/4" thick. Heat 4 tbs. schmaltz in lge. skillet over med. heat. Saute meat until brown (abt. 5 min. per side). Remove meat to a platter. Lower heat and saute onion, green pepper, garlic, tomato and thyme until light brown,...


Veal Jambalaya

  • Posted by ADMIN on 09/26/2007
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Dissolve bouillon cube in water. Heat margarine in skillet and saute shallots until soft; add veal and rice. Stir until thoroughly heated; then add pimento, hard-cooked eggs, and bouillon. Cook for 5 min. on low heat, stirring gently to blend. Mix nondairy creamer with egg yolks, salt, and...


Tzimmmes Deluxe

  • Posted by ADMIN on 09/26/2007
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Pare and cut the carrots and potatoes into thick slices. Rinse prunes. Sear meat on all sides in heavy pan until brown. Add vegetables, seasoning, honey, cold water to vocer and cook for 2 1/2 to 3 hrs until meat is tender. shake from time to time so vegetables do not stick. Add water if...


Trout Appetit with Remoulade Sauce

  • Posted by ADMIN on 09/26/2007
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REMOULADE SAUCE 4 tb Horseradish mustard 1/2 c Tarragon vinegar 2 tb Catsup 1 tb Paprika 1/2 ts Cayenne pepper 1 ts Salt 1 Clove garlic 1 c Salad oil 1/2 c Shallots 1/2 c Chopped celery Remove skin and bones from fish. Flake and place in cocktail glasses...


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