Tag archive for "Lemon"

Lamb Kebobs with Rosemary Skewers

kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes

Lamb Kebobs with Rosemary Skewers

No Comments 14 September 2013

This dish was a great hit on my Rosh Hashanah table  last year. Its great to throw these on the grill just after the men and kids come home from synagogue Rosh Hashanah or  Sukkot night.

The grilled lamb kebobs threaded with rosemary can be served along side grilled figs.

Don’t over cook them as they get tough and chewy.

Try it!  you will get rave reviews!

Serves 20 people.

Inspired by Mark Bittman.

  • 5 pounds boneless lamb shoulder, cut into chunks
  • 12 fresh figs
  • Rosemary branches
  • 1/2 cup extra virgin olive oil, more or less
  • Salt and freshly ground black pepper to taste
  • One and 1/4 cup freshly squeezed lemon juice
  • 6 cloves garlic, crushed
  • 4 tablespoons minced fresh rosemary.
  1. Marinate lamb chunks with lemon juice, olive oil, salt and pepper,and chopped rosemary.
  2. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot.
  3. Thread lamb chunks with a wood skewer in order to make a hole for the rosemary to slide in easily.
  4. Make  lamb rosemary skewers – using 3 chunks per rosemary skewer.
  5. Thread several rosemary skewers with 3 figs each, that have also beem marinated in lemon oil marinade. You will find that most of the men and kids will go for the lamb and not the figs- but the figs add an elegance to the dish.
  6. Grill, turning skewers as each side browns; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

Subscribe Now and get the best holiday recipes and Jewish Hostess Deals to your inbox every week!

Enhanced by Zemanta
Agave Lemonade

kids, kosher dessert recipes, kosher drink recipes, kosher pareve recipes, kosher recipes, rosh hashanah drinks

Agave Lemonade

2 Comments 17 August 2011

This recipe is easier than regular lemonade recipes because it uses raw agave syrup.  Agave is a liquid sugar (with a low glycemic index), so you don’t have to spend the time dissolving the sugar in the water, or ending up with the sugar sitting on the bottom of your lemonade glass.

Serves 6

Ingredients:

  • 1 cup lemon juice
  • 2/3 cup raw agave syrup
  • 6 cups water
  • ice

sliced lemons and limes for garnish

1. Combine the lemon juice, agave and water in a pitcher.
2. Stir to combine.
3. Pour over ice and serve.

Subscribe Now!

CLICK and Sign up for our free newsletter!

Recipe Courtesy of Weelicious.com

Enhanced by Zemanta
Mini Caprese Salad- 6 Ingredients

kosher dairy recipes, kosher recipes, kosher salad recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Mini Caprese Salad- 6 Ingredients

No Comments 28 July 2011

Thanks to Esther for sending in this great summer recipe-please keep sharing your favorite recipes- EMAIL me at marlene@thejewishhostess.com

“Hey Marlene its Esther Mosseri, I have a great 6 ingredient recipe for you, i saw it on TV by Rachael Ray I made it a bunch of times and everyone loved it!”

Mini Caprese Salad

  • 1 lemon juiced
  • 1 sm clove garlic minced
  • 1 cup basil leaves (about 20 leaves) plus a few for garnish
  • 1/3 cup olive oil
  • 1 pint cherry tomatoes (multicolored makes it prettier)
  • 1 cup bite size mozzarella balls in water, drained and halved
  • salt and pepper

Combine lemon juice, garlic, basil in cuisinart or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.

Enhanced by Zemanta
Grilled Lamb Chops with Sun Dried Tomato Paste

kosher meat recipes, kosher recipes, rosh hashanah roast , lamb, and brisket recipes

Grilled Lamb Chops with Sun Dried Tomato Paste

2 Comments 17 July 2011

adapted from Ruth Coustineau

LAMB CHOPS WITH SUN-DRIED TOMATO PASTE

SERVES 4

ACTIVE TIME:15 MIN START TO FINISH:25 MIN

You will  find yourself craving this sun-dried tomato paste. Not just spreading it on lamb chops or even hamburgers, but also tossing it with pasta and smearing it onto slices of toast. All Jewish moms will agree that this meal will be a winner with most of the gang on a moonlit summer night!

  • 1 garlic clove
  • 1/4 cup chopped sun-dried tomatoes packed in oil, drained
  • 1/2 cup walnuts
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 tablespoon chopped flat-leaf parsley
  • olive oil
  • 1/2 teaspoon fresh lemon juice
  • 8 rib lamb chops (3/4 inch thick; 2 lb)

GARNISH: lemon wedges

Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in olive oil and lemon juice, then season with salt.

Preheat broiler. Lightly oil rack of a broiler pan.

Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then grill on barbeque

4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato paste over chops.

Enhanced by Zemanta
SYRIAN MEAT KEBABS FOR ENTERTAINING

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

SYRIAN MEAT KEBABS FOR ENTERTAINING

4 Comments 25 May 2011

Re-post by : Lisa Ades

This is a recipe I developed, featured in the New York Times dining section, as part of a piece by Julia Moskin called Burgers Without Borders.  These kebabs are savory and delicious and even good cold the next day (if there are any left over). (Year-round you can tuck them into a pita with salad, but during Passover, when you can’t eat any more matzah, why not go Atkins-style and just have them with a crunchy refreshing salad?)

SYRIAN BEEF KEBABS
Adapted by Lisa Ades
Time: 30 minutes, plus 1 hour for chilling

2 pounds ground beef (not extra lean)
4 tablespoons tomato paste
2/3 cup minced onion
2 teaspoons salt
Juice of 1 lemon
1/2 teaspoon cinnamon
2 dashes cayenne
1 tablespoon ground allspice
1/3. cup pine nuts
Oil to brush on grill rack
Lemon wedges  for serving
Lemony cucumber salad, for serving (recipe follows).

1. Combine all ingredients but oil, lemon wedges, and salad in a bowl, and mix to combine.

2. You can make these on skewers, but it is much easier to form them and turn them on the grill without.  So just form mixture into torpedo shaped kebabs about 1 inch by 3 inches or into small patties.

3. Lay finished kebabs on a sheet pan and refrigerate at least 1 hour.

4. Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.

5. When rack is heated through, place kebabs on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, several minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on all sides and juicy, but cooked through. Serve hot with lemon wedges and lemony cucumber salad (when it’s not passover, serve also with pita bread that’s been warmed on the grill).

Yield: 4 to 6 servings.

LEMONY CUCUMBER SALAD
Time: 5 minutes

6 cups romaine lettuce (about 2 hearts)

1 long seedless cucumber or 3 Kirbys, peeled, halved lengthwise, and sliced crosswise 1/4-inch thick

3 tablespoons olive oil

2 teaspoons lemon juice

1/4 cup chopped fresh mint

1 clove finely minced garlic (optional)

Salt and black pepper to taste.

Toss all ingredients. Serve chilled.

Yield: 4 to 6 servings.

SubsrcibeHERE for great Passover recipes!

Enhanced by Zemanta
Pareve Stuffed Grape  with Tamarind Sauce-Meatless Monday Kosher Recipe

kosher pareve recipes, kosher recipes, shavuot recipes and ideas

Pareve Stuffed Grape with Tamarind Sauce-Meatless Monday Kosher Recipe

2 Comments 22 May 2011

With all of the dairy dishes that are prepared for the festive holiday of Shavuot, its a good idea to serve some lighter sides like this pareve yebrat, or stuffed grape leaves recipe. Stuffed grape leaves also are frequently called Dolma which is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as RussiaIran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include zucchinieggplanttomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Dairy stuffed grape leaves are often eaten with yogurt. (source Wikipedeia)

This recipe is from Nina Cohen, who is famous for her  elegant entertaining and gourmet dishes. She is our very own Jewish Martha Stewart!

Pareve Yebra (Stuffed Grape Leaves Recipe)

  • 2 ½ cups goya white rice rinsed three times
  • ¾ cup pitted prunes
  • ¾ cup California apricots
  • 4 cups water
  • 1 ½ Tbsp kosher salt
  • 2 Tbsp olive oil
  • 6 shallots chopped, about 1 cup
  • 2 Tbsp olive oil
  • 1 16oz jar of grape leaves (available at specialty supermarkets such as Kosher Corner in Brooklyn)

Place prunes and apricots in food processor with steel blade and process until chopped and forms a ball. Boil water and add salt, oil, rice and prune and apricot mixture. Wisk mixture to combine well.

Cover and simmer on low flame for 15 – 20 minutes, or until rice is tender. Mix after 10 minutes while cooking.

While rice is cooking, sauté shallots in olive oil until golden.

Add shallots to cooked rice. Let mixture cool before rolling.

Rinse grape leaves and cut off stems.

Place leaves in a large pot of boiling water and cook for 15 minutes to soften leaves. Drain in colander.

Place leaves vein side up and roll as you would an egg roll. May be frozen at this point. Yield about 50-60 yebra

Place 36 yebra in a 3 quart pyrex    Preheat oven 350

Sauce:

  • 2 Tbsp tamarind -this is traditionally called “ourt”-this sweet and tangy sauce is available at specialty supermarkets such as Kosher Corner and Pomegrante in Brooklyn.
  • ½ cup fresh lemon juice,
  • 2 Tbsp dried mint,
  • ¼ cup olive oil,
  • 2 tsp sugar,
  • 1 Tbsp salt
  • 1 cup water.

Combine and pour over yebra. Cover and bake about 60 to 75 minutes. Serve hot or cold. Garnish with lemon slices.

Subscribe Now for weekly freebies and recipes!

CLICK and Sign up for free recipes!

Enhanced by Zemanta
Susie Fishbein’s Greek Chicken for Passover

kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Susie Fishbein’s Greek Chicken for Passover

1 Comment 17 March 2011

Ever since I bought Susie  Fishbein‘s Passover by Design cookbook, I’ve been using her chicken recipes all year round . Her Greek Garlic Chicken is so quick and easy, and really looks like a magazine photo when done!

The fresh oregano and some fresh sliced lemons should be sprinkled on top as a garnish.

Kosher Recipe Ingredients:

  • 2 chickens, cut into eighths, skinned
  • 2 onions, cut into chunks
  • 2-3 lemons
  • 12-16 sprigs of oregano
  • 8 cloves of fresh garlic, halved
  • sea salt, black pepper
  • 1/2 cup of olive oil
  • 1 cup of Passover white cooking wine
  • 1 and 1/2 cup of pitted kalamata olives
  • 1/2 cup  whole kalamata olives for garnish

Directions for this Kosher Recipe:

  • Preheat oven to 450 degrees
  • Place chicken pieces in a roaster. (I buy my chicken pieces without the skin.)
  • Add the onion chunks. Slice the lemons legnthwise and squeeze the lemons over the chicken.
  • Throw the lemon slices over the chicken. Scatter some whole and  some stripped oregano leaves over the chicken.
  • Add the garlic and season with salt and pepper.
  • Drizzle with oil and wine.
  • Toss the mixture together.
  • Sprinkle chopped olives over chicken.
  • Baked covered, if using chicken without the skin, bake until chicken is fully cooked  and uncover for 15 minutes till brown in color.
  • Garnish with fresh oregano and sliced lemons.
Enhanced by Zemanta
Steamed Sweet Potato Hummus

kosher appetizer recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Steamed Sweet Potato Hummus

No Comments 09 December 2010

This recipe is an interesting variation of the typical hummus. Jewish women are always trying to dream up ways for the family to eat more vegetables. Serve with crudites or whole wheat  Pita chips when entertaining, or serve this healthy new side dish with a Shabbat lunch…

Makes 4 cups

  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 can (19.5 ounces) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, chopped
  • Coarse salt and ground pepper
  • Whole-wheat pita and crudites such as red pepper and broccoli
  1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
  2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

WIN A FREE COOKBOOK! CLICK HERE

Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to you favorite shops!

The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:

adapted from marthastewart.com

Enhanced by Zemanta
Easy Lemon, Cumin, and Dijon Salad Dressing

kosher recipes, kosher salad recipes

Easy Lemon, Cumin, and Dijon Salad Dressing

1 Comment 31 October 2010

“I like to make this in the beginning of the week. My kids love to take salad for lunch, so to have homeade dressing accessible at all times is must.” Sara (Steve) Mamiye

  • equal parts fresh lemon juice and olive oil
  • kosher salt
  • cumin
  • dash black pepper
  • squeeze of dijon mustard
  • 2 fresh garlic
  1. Put all in blender and blend for two minutes. Can be refrigerated in small take away containers.

Subscribe Now: and win the cookbook of the month:

The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy (HBI Series on Jewish Women)

Enhanced by Zemanta
Quick Apricot Curry Chicken

kosher chicken recipes, kosher meat recipes, kosher recipes

Quick Apricot Curry Chicken

No Comments 07 October 2010

I made this chicken for dinner and everyone LOVED it. There was not a morsel left. Preparation time-under 15 minutes.

Ingredients:

1  teaspoon  curry powder (curry is known to be great for  brain health, and is said to help prevent Alzheimers)

1/2  teaspoon  salt

1/4  teaspoon  freshly ground black pepper

4  (6-ounce) skinless, boneless chicken breast halves

Cooking spray

1/3  cup  apricot spread (such as Polaner All Fruit)

2  tablespoons  fresh lemon juice

2  tablespoons  water

2  teaspoons  grated lemon rind

Preparation

1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.

2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm. You can slice, and serve.

3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

  • Modern Gorgeous Challah Covers
  • CLICK HERE to win a chic exercise legging and top!
  • Blossom Bleu has the latest accessories for your table .

Courtesy of  Myrecipes.com

Enhanced by Zemanta
Parve Knafe Dessert for the Holidays- Revised!

kosher dessert recipes, kosher pareve recipes, kosher recipes

Parve Knafe Dessert for the Holidays- Revised!

2 Comments 01 September 2010


This  recipe is  sweet, easy , and impressive.

Don’t live near a mediterranean grocery store? Click the link below to buy Kataifi (knafe) for this recipe!
Athens Kataifi Dough – Shredded Fillo (Phyllo)

  1. Shred Knafe (shredded filla dough), and cut into fine pieces with a knife. Melt two sticks of margarine and pour on top. Mix thoroughly with your hands so that margarine is evenly distributed. Toast on a cookie sheet for 15 minutes at 350 degrees.
  2. Pat half of knafe onto bottom of Pyrex.
  3. Make filling: Heat  ingredients in a saucepan till thick:
  • 16 oz cup of Parve Haddar whip
  • 16 0z Coffee Rich
  • 6 tbsp sugar
  • 4 tbsp cornstarch
  • 4 tbsp orange blossom water

4. Cool and pour filling on top of knafe in Pyrex

5.Add rest of knafe on top of filling

6. Make Sugar Syrup:

  • 2 cup sugar
  • 1 cup water
  • 2 tsp lemon juice

7. Boil in saucepan for 20 minutes. Let cool till thick and place in a jar in the fridge .

Freeze knafe if desired in advance.

Defrost before baking. Bake at 350 for an hour or until toasty on top. Cut into squares.

Pour cold syrup before serving. Enjoy!

by Diane Catton

CLICK and Sign up for our free newsletter!
Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!

Enhanced by Zemanta
Walnut Lemon Dressing Over Grilled Vegetables

kosher pareve recipes, kosher recipes, kosher vegetable recipes

Walnut Lemon Dressing Over Grilled Vegetables

No Comments 28 July 2010

Vinaigrettes come and go, but this walnut dressing is a tasty  and healthy addition to a grilled vegetable platter. Walnuts contain polyphenols and other anti-oxidants and essential fatty acids. These help in boosting memory, behavioral skills and even support and keep the nervous system healthy.  Research on mice that were kept on a walnut mixed feed, that is equivalent to a human consuming 7-9 walnuts daily has shown remarkable results in age-related motor skills and improved cognitive shortfalls and improved memory.

Lets start  adding walnuts to our family recipes.  This walnut-lemon dressing is a great place to start!

    • 2  zucchini, sliced diagonally 1/3 inch thick
    • 1/2 pound shiitake mushrooms, stemmed
    • 1/2 pound thick asparagus, peeled
    • 1 red onion, sliced 1/3 inch thick
    • 1/2 cup extra-virgin olive oil, plus more for brushing
    • Salt and freshly ground black pepper
    • 1 cup walnuts
    • 1 small shallot, very finely chopped
    • 1 teaspoon thyme leaves
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 teaspoon finely grated lemon zest
  1. Preheat the oven to 350°. Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
  2. Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant. Let cool completely.
  3. Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper and drizzle over the grilled vegetables. Serve.
Enhanced by Zemanta
Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes

Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

No Comments 28 July 2010

I have been trying to dig up some new summer salads to serve and I think I hit the jackpot with this refreshing crunchy combo  that I found

on Ronni Fein’s blog.

I am adding this salad to this week’s menu – without the cheese so I can serve it late Saturday afternoon and not worry that  Shabbat passerbys may have had a meat lunch and wont be able to eat it. Let me know if you decide to try it too!

1 cup fine grain bulgur wheat

1-1/2 cups boiling water

1 large ripe tomato, chopped into bite size pieces

1 small, slim zucchini, diced

assorted colored peppers, chopped, (optional)

1 medium cucumber, peeled, deseeded and diced

2 scallions, chopped, optional

3/4 cup crumbled feta cheese, optional

2 teaspoons chopped fresh thyme, oregano, savory or marjoram leaves (or a mixture of herbs)

1/4 cup extra virgin olive oil

3-4 tablespoons lemon juice

salt and freshly ground black pepper to taste

Place the bulgur in a bowl and pour the boiling water over it. Stir and let rest for about 15 minutes, or until the water has been absorbed. Add the tomato, zucchini, cucumber and optional scallions and cheese. Sprinkle with the herbs. Toss ingredients to distribute them evenly. Add the olive oil and 3 tablespoons lemon juice. Toss the salad, taste and add more lemon juice if desired, plus salt and pepper to taste. Best to let rest for 15 minutes before serving (at room temp). Makes 4-6 servings

Enhanced by Zemanta
Mediterranean Slaw with Mint and Pistachios

kosher pareve recipes, kosher recipes, kosher salad recipes

Mediterranean Slaw with Mint and Pistachios

1 Comment 30 June 2010

Try something different for your 4th of July BBQ – this is a light and refreshing cabbage slaw with Middle Eastern flavors of lemon, mint and pistachios.  It’s great with grilled fish, chicken or kebabs.

  • 14 oz. bag of coleslaw mix or 5-6 cups finely shredded green cabbage
  • 1.5 tablespoons fresh mint, chopped
  • 1/3 cup unsalted toasted pistachio nuts, coarsely chopped

Dressing:

  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1 tsp. dried mint
  • 1/2 tsp. ground sumac
  • 1/2 tsp sea salt
  • 4 T olive oil
  • pinch of sugar

Smash garlic clove with the back of a knife to bruise and combine with other dressing ingredients.  Let dressing sit for a bit,  remove garlic clove, and mix with shredded cabbage. Refrigerate for 1/2 hour to an hour. Add in fresh mint and toasted pistachios. Season to taste with salt and pepper.

CLICK and Sign up for our free newsletter!
Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!

Enhanced by Zemanta
Organic Quinoa Salad with Fresh Mint

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes

Organic Quinoa Salad with Fresh Mint

2 Comments 10 May 2010

I am not even sure where my mother got this recipe from (when I find out I will credit you- whoever you are). Anyways, I know that every day, magazines and blogs are posting another quinoa recipe and it is beginning to get tired. But, this recipe really has a unique flavor from the fresh mint, so I suggest you give it a go!

2 cups Organic Quinoa uncooked

2 Israeli cucumbers, chopped

1 small bunch fresh mint leaves, cleaned and chopped

2 Tablespoons Safflower Oil

Juice of 2 freshly squeezed lemons

Salt to taste

1/2 tsp cumin

Cook quinoa according to package directions and let cool.

Add chopped cucumbers and chopped mint.

To make dressing, mix oil, lemon juice, salt and cumin. Taste, and adjust seasoning if necessary.

Pour over quinoa salad and mix

Madeline’s Roast in a Bag

kosher recipes

Madeline’s Roast in a Bag

No Comments 28 April 2010

Madeline’s Roast in a Bag

Saute 1 chopped onion and 3 cloves garlic in oil.

Then combine:

1/2 cup ketchup

3/4 cup brown sugar

1/2 water

1/4 cup lemon juice

1 tbsp potato starch (optional)

Directions

Mix.

Pour over roast inside large Turkey Cooking Bag, tie it closed and place in a roaster uncovered and roast for at 350 for  2 hours.

Watch the roast to make sure it doesn’t burn or get overcooked.

Remove the roast, slice and pour the juices over the roast.

Enhanced by Zemanta

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®