Tag archive for "Recipe"

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Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices

kosher chicken recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, rosh hashanah chicken recipes, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Stuffed Eggplant Skins Roasted with Chicken and Eggplant Slices

2 Comments 06 September 2011

This recipe for Syrian stuffed eggplant skins, chicken, and eggplant is a favorite of mine, and there is never a piece of eggplant or chicken left in the tin by the Monday night after Shabbat.  Its perfect for a large crowd because you can fit so many chicken pieces,specha,and baked eggplant slices in one large roasting pan. Just by looking at these pictures I can really almost smell the succulent eggplant roasting with the spiced chicken!!! I’m really not kidding!!
I’m sure that many Syrian Jewish housewives have their own technique for making this Shabbat dish. Please comment below if you have a different variation!
Ingredients:
  • 3 packs of dried eggplant skins available at most Syrian markets here in Brooklyn, NY.
Ingredients for this kosher recipe:
  • 2 lbs of chop meat. mixed with allspice, cinnamon, salt, 2/3 cup arborio rice, and 1/2 cup water.
  • 2 packs of chicken cut into 8 or 10. (The chicken tastes better with the skin on but honestly, I hate cleaning chickens so I tell the butcher to remove the skin for me.)
  • 2 eggplants sliced (white eggplants are sweeter)
Open up the little packs of dried eggplant and place in a pot with water. Boil 2-3 minutes to soften.
Make the hashu (filling) mixture above: 2 pounds lean chop meat mixed with 2/3 cup of arborio rice, mixed with a small palmful each of allspice, salt, and cinnamon. Add 1/4 to 1/2 cup of water and mix very, very well. (I use kitchen gloves)
Stuff each eggplant pocket with the hashu filling.If you have extra meat you can make “hashu balls” into torpedo shapes and freeze for a later date to throw into any chicken or “peas and hashu” recipe.
  1. Place sliced eggplants on a parchment lined sheet pan and brush lightly with safflower oil.
  2. Bake for 25 minutes until similar to the picture above.
  3. Pour oil  0nto bottom of  a large roaster to coat.
  4. Place chicken pieces into pan.
  5. Sprinkle some garlic salt, salt, paprika, and allspice on top of chicken.
  6. Layer with eggplant slices.
  7. Top with stuffed specha (dried eggplant skins). You can place some more eggplant slices on top of  specha.
  8. Drizzle with more safflower oil.
  9. Drizzle about 3/4 cup of water around edge of ingredients in the roaster to ensure it doesnt dry out. If you are using chicken without skin, then add some extra water.
  10. Bake at 350 degrees for A VERY LONG TIME!. (about 3-4 hours maybe more!) Keep checking until chicken is roasted and the specha is nice and dried and eggplant is melted over the chicken. If it seems watery, you may uncover and roast for an extra half hour. Enjoy and let me know how your chicken with specha comes out!!!

Just click HERE to get weekly discounts to your favorite stores and the best gourmet recipes in town!

 

 

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Artichoke Caponata for a Holiday Lunch Appetizer

hanukka recipes and tablesettings, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah pasta, salads, and lunch ideas, sukkot and rosh hashanah recipes

Artichoke Caponata for a Holiday Lunch Appetizer

No Comments 03 September 2011

Kosher Recipe: Artichoke Caponata

Caponata di Carciofi (Caponata of Artichoke), Courtesy of Chef Laura Frankel, author of Jewish Cooking for All Seasons

This caponata does not have the usual tomatoes and eggplant. Caponata is a relish of vegetables and can really include anything in season. This version is a concoction of early spring and late winter vegetables. I serve it with roasted chicken, duck and even fish. It adds springtime flair to any table and for Passover we drizzle our matzah with olive oil and herbs and then dollop some of this caponata on top of it for a crunchy snack.

Yields about 2 cups

RECIPE INGREDIENTS

1 pound baby artichokes or frozen artichoke hearts

1 fennel bulb-julienne (save fronds for garnish)

2 leeks-white parts only, chopped

3 cloves garlic

1 tablespoon tomato paste

½ cup white wine

½ cup golden raisins (optional)

¼ cup pine-nuts

¼ cup fresh mint-torn or cut into thin strips (chiffonade)

½ cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh thyme-

Olive oil

Salt and pepper

Kosher Recipe

Directions cont’d
  1. To clean the artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Be sure to leave the stem intact. You can peel some of the tough green fibers from the outside. The stem gives the artichoke a pretty shape! Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with lemon juice squeezed into it to keep the artichokes from turning dark.
  2. Place a large sauté pan over medium high heat and coat the bottom lightly with olive oil. Add the fennel pieces and leeks. Sauté the vegetables until they are lightly browned and have softened. Add the garlic, tomato paste raisins and white wine. Stir together.
  3. Transfer the mixture to the insert for the slow cooker. Cover and cook on high for 3 hours.
  4. Place a small sauté pan over medium heat and add the pine-nuts. Toast the pine-nuts until they are lightly browned. Watch them carefully as then can burn quickly.
  5. Add the pine nuts, artichokes and fresh herbs to the mixture to the mixture. Salt and pepper to taste. Cover and continue cooking for an additional on HIGH.
  6. Serve the caponata warm or cold. The caponata can be made three days before serving and stored covered in the refrigerator.

More Kosher Recipes

Check out Chef Laura Frankel’s site for more fabulous kosher recipes.

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Whole Wheat Apple or Peach Crisp with Granola Crunch Topping

breakfast recipes, kosher dessert recipes, kosher recipes, mothers day recipes, rosh hashanah desserts, shavuot recipes and ideas

Whole Wheat Apple or Peach Crisp with Granola Crunch Topping

1 Comment 05 August 2011

This recipe is adapted from Bitayavon- the fabulous new kosher recipe and food magazine . Check it out!!!

The original recipe called for apples but I had tons of ripe peaches that I needed to use up….

I also doubled the Bitayavon recipe for a large Shabbat crowd.

  • 10 ripe peaches, you can add 1/2 cup blueberries
  • 2 tablespoons of brown sugar
  • 2 tablespoons of honey
  • 1 teaspoon of cinnamon
  1. Mix the above ingredients with cubed peaches in a bowl.
  2. Bake in a baking dish till soft and bubbly.

Granola Topping:

  • 2 cups of whole wheat flour
  • 2 cups of oats
  • 6 tbspoons of brown sugar
  • 3/4 cup of safflower oil
  • 6 tablespoons of honey or maple syrup or more to taste.
  1. Mix above ingredients except for honey or maple syrup  and press into a baking dish.
  2. Bake 15-20 minutes till firm.
  3. Drizzle honey or maple syrup over hot granola crunch.
  4. Serve peaches in individual pretty bowls with granola sprinkled on top.

This is an easy and very healthy, gourmet looking dessert. Try it and let me know if your family liked it as much as mine did!!!

Thank you  Bitayavon for the great recipes!!!!

Keep them coming!!!

Shabbat Shalom!

Did you enter our Shabbat Table Setting Contest yet????

Marlene

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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.

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Pareve Stuffed Artichokes with Eggplant (Medias)

kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, rosh hashanah vegetables, shavuot recipes and ideas

Pareve Stuffed Artichokes with Eggplant (Medias)

5 Comments 01 June 2011

Photo permission of Bridget Ben Dayan

Hi -I really enjoy your website and I have a delicious and easy recipe for a new twist on medias (stuffed artichoke). When I’m in a health conscience mood i bake, other times I sauté. They are really delicious and deceiving, they look like meat every time I make it, I’m asked for the recipe.” Bridget Ben-Dayan

Ingredients for this Kosher Recipe:

  • 1 medium eggplant – peeled & chopped
  • 1 box of baby bella mushrooms – chopped
  • 1/3 c. flavored breadcrumbs
  • olive oil to saute
  • salt to taste
  • 1 pkg frozen artichoke hearts (10-12 pcs)
  • 3 cups of boiling water
  • 1/4 c. fresh lemon juice
  • 1/4 c. flavored breadcrumbs
  1. Preheat oven to 350 degrees.
  2. Place frozen artichoke bottoms in a bowl and cover with boiling water,
  3. Add lemon juice to the water.  Leave the artichokes in water until tender.
  4. Saute chopped eggplant in saucepan
  5. When almost soft add in chopped mushrooms and continue to saute until soft.
  6. Puree mixture with hand held mixer, add in breadcrumbs and salt to taste.
  7. Spoon mixture into the artichoke bottoms. (If you find that your mixture is too loose, add more breadcrumbs.)
  8. Fill a small bowl with approx 1/4 c of  breadcrumbs.  Dip filled artichoke, mixture side down into the bowl with breadcrumbs.  Then place artichoke, mixture side down onto greased tray, use oil not spray to insure the desired texture to the top of the artichoke.  Repeat for all of the artichokes, then bake for 15 minutes at 350 degrees.

Send in your  favorite easy, healthy recipes to marlene@thejewishhostess.com.

Every submission will be entered to win any Susie Fishbein cookbook!

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Need Help with Shavuot Cooking? Call These Top Kosher Bakers and Cooks!

kosher cooks and bakers, shavuot recipes and ideas, SHOP HERE

Need Help with Shavuot Cooking? Call These Top Kosher Bakers and Cooks!

8 Comments 01 June 2011

 

sponsored post


Having company and no time to cook or bake like a  gourmet for Shavuot?

In my book, being a Jewish Hostess means getting delicious and kosher gourmet food on the table even if you didn’t have time or energy to cook or bake it yourself. The real reason for your beautiful table is to get the family and friends together for Jewish Holidays and family occasions, not to collapse on the couch after everyone leaves.

This Mother’s Day and Shavuot don’t be a slave in the kitchen.

If you live in the New York area, then you are in luck. I’ve chosen some of the best kosher cooks in the neighborhood that you can call for excellent appetizers, dishes, and desserts. All of  the talented women on this list are widely known in the Jewish community for their culinary skills.

Please inquire individually about hashgacha.

Relax and Enjoy! Marlene

Keep checking back as this list is growing daily! add your name to the list! email marlene@thejewishhostess.com!

1. Lisa Grazi is famous for her cheesy spinach tarts, kelsonnes, cheese semboosak, and mini pizzas. This dairy  list of delicacies is perfect for Shavuot! Packaged  by the dozen. Buy fresh frozen, and you cook it fresh.

Lisa’s utensils are dairy and dipped.

Call her at (718) 986-3810.

2. Terry Esses has been baking the most delicious healthy whole wheat and spelt lowfat muffins in New York. Flavors include: banana chocolate chip, banana walnut, bran chip, bran nut and raisin, carrot nut raisin, zuchinni nut and cranberry, and corn. (WOW!)

Her utensils are pareve and dipped. For more info please call Terry at  (917) 301- 0006.

3. Mary Sutton and Teri Blanco make the most delicious home made Syrian Twisted Cheese in town. You can order plain twisted cheese, zaatar flavor or with olives.

Cholov Yisroel cheese available upon request.

call Mary-(917) 902-6595 or  Teri (732) 996- 3690

4- Known as the Granola Gal, Esther Sabbagh’s batches of healthy granola are gobbled up by kids and adults 24/7. Ingredients are: Pure maple syrup, whole grain rolled oats, canola oil, hard red whole wheat flour, almonds, pure vanilla extract, and cinnamon. (Yum!) call Esther at (646) 236-3983.

5- Eat Gracefully with Grace Benun

  • Parve lachmagene on whole wheat dough 1 dz.- 20$
  • Parve lachmagene on large Ezekial tortillas 6pc- 20$ tehine – 8$
  • Chummus- 8$
  • Parve yebrah a piece -$1.50
  • Parve specha a piece -$2.00

gracebenun1@gmail.com-

6- Jane Choueka- Click here to email Jane for her delicious:

  • Syrian string cheese
  • cheesy olive balls (which are a semboosak dough made w/cheddar cheese stuffed with an olive)
  • caak dough – just defrost, roll & bake fresh ca-ak!
  • Delicious Homemade Stringcheese –  plain, olive & zatar. Only $8 Each delivered to your home.

Perfect for all your Shavuot  dairy meals! Chalav Yisrael, utensils are dipped .Call Jane at 917-647-1620

Or email janec2000@aol.com

 

7- Esther Chabot’s specialty is mazza.- fried kibbe, meat lahamagine, samboosak, enwarat, empanadas, knishes, chicken nuggets, filla meat triangles, bastelle with meat, and more. She is famous for her crunchy cauliflower and pickled peppers, turnips,celery, carrots, and her mix of pickles. Tehine ,bazergan, and taboule salad also top her list. All orders are freshly made to your customizations! Click HERE to email Esther.

8- Fresh Challah by Frieda and Shelly! $6 each.! Everything spice, plain, sesame, zata, whole wheat, challah rolls, breakaways and our famous sticky buns! (732) 485- 7931. free delivery in Deal, New Jersey

 

9- Delicious dairy, chalav yisroel, or pareve DIPPED Shavuot “Soph’s Famous CheeseQuakes” by Sophia Betesh

Guaranteed to ROCK your world!

Caramel, Chocolate, or Fruit on Top,

- 8 inch and 10 inches available. (917)620-9869

$26-$42.  

 

add your name to the list!

email marlene@thejewishhostess.com!

 

 

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Esther’s Spiced Barbecued Slider Recipe

kosher main dish recipes, kosher meat recipes, kosher recipes

Esther’s Spiced Barbecued Slider Recipe

7 Comments 15 May 2011

My very good friend Esther Saada is known to be a gourmet cook and entertains with first rate quality and class. This slider recipe is a great weeknight dinner or perfect for upcoming summer barbecues The secret to these sliders being gobbled up is the small size and the slider buns that she buys from Jimmy Hanon who sells mezonot or Hamotzei buns.  They come in 1 bite or 2 bite size. Esther recommends the 2 bite size bun. Jimmy Hanon sells his slider buns to a lot of the NYC kosher caterers, and he sells to individual customers as well. Give Jimmy a call at (718) 753-3213. Tell him Esther sent you!

p.s. You can also try this square slider burger press that I own from Williams Sonoma! It really gives the burgers that perfect shape and looks very restaurant style!

 

Hi Marlene,

I made these sliders about 2 inches in diameter. Allow for shrinkage when u cook meat. I barbecued the  sliders and had the fixings on the side. Ketchup, pickles, and I fried fresh onions.   It was a hit! Not one left!

Esther

Kosher Beef Slider Recipe:

  • 2 lbs lean ground beef
  • 2 tablespoons Onion soup mix with a  1/4 cup hot water
  • 1/8 cup Ketchup
  • 2 tablespoons Soy sauce
  • 1/8 cup parsley
  • 1 Onion chopped fine
  • 2 cloves crushed garlic
  • Salt and  pepper
  • Mix all ingredients and shape.
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Low- Fat Fresh Salmon Burgers

kosher fish recipes, kosher recipes, shavuot recipes and ideas

Low- Fat Fresh Salmon Burgers

1 Comment 11 May 2011

On nights when some of the  kids really want meat or barbeque, I like to make this salmon burger recipe when the rest of us want something light. Double the recipe to make about 12 burgers. Try making them mini and serve them with mini whole wheat challah rolls!
Kosher recipe ingredients:
  • 1 pound salmon fillet, skin removed, cut into chunks
  • 1/4 cup chopped shallots
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoon fresh lemon juice
  • 2 egg whites
  • 1/2 cup plain breadcrumbs (I use whole wheat Panko crumbs)
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • dash of tabasco sauce- optional
  • 2 teaspoon olive oil

Directions for this kosher recipe:

1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.

2. Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.

3. Combine chopped salmon, egg whites,  1/4 cup shallots, breadcrumbs, remaining 1 tsp mustard, salt and pepper and optional tabasco sauce in another bowl; mix well; watch the video above to learn the perfect way to shape salmon burgers so that they don’t fall apart and so that you don’t have to touch the salmon with your bare hands.

4. Shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Serve with sliced tomato, mustard, your favorite whole wheat bun and salad with vinaigrette.

adapted from http://www.epicurious.com/

 

 

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4 Perfect Flan or Creme Brulee Recipes- Try One or All!

hanukka recipes and tablesettings, kosher dairy recipes, kosher dessert recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas, Sukkot Recipes

4 Perfect Flan or Creme Brulee Recipes- Try One or All!

1 Comment 06 May 2011

Creme Brûlée Ramekins and Accessories at Amazon.com

Product DetailsServed all over Europe and the Middle East, flan is the ultimate dairy comfort dessert food that is traditionally baked in a rich caramel sauce.  In Mexico and Spain it is titled Flan, and in France it sounds much more gourmet as Creme Caramel. To see the French technique of making Creme Brûlée, just watch the video above by French chef Mark Bauer.

When I tasted this delectable dessert at Debbie Gindi’s birthday party luncheon, I knew I had to get the recipe for this  fantastic creamy treat.

Mrs. Renee Gindi, Debbie’s mother in law, was so thoughtful and sweet to write up three of her favorite flan recipes, and here they are to share with all of my Jewish hostesses. Serve your flan at your dairy holiday lunch, Shavuot, Mother’s Day, or Father’s Day.

(These dairy versions are the best, and I don’t even recommend trying to make it pareve because the calories are just not worth it.)

Just remember that there are 2 necessary steps to making the perfect flan:

1- Caramelizing the sugar (below)

2-Hot water bath (below)

Three Dairy Recipes for Flan:
First Step- Caramel as the base for your Flan:

  • To make caramel: Melt 3/4 to 1 cup sugar directly in “flan” pan over medium heat, stirring constantly to melt evenly until lit liquefies and turns golden. Don’t let it get too dark watch it without taking your eyes off the pan!
  •  Turn pan to spread caramel over bottom and sides to about 1 inch from top edge. Set aside to cool while preparing “flan”.

Hot Water Bath:

Set your flan pan inside  a larger pan and pour water into the pan into the larger pan until the water level comes to 1/2 inch to the top of the cake pan. Remove your cake pan and place water bath into a preheating 350 degree oven while you mix your flan. Pan should be in the exact center of the oven. Remove all extra oven racks in the oven. When flan is mixed and poured into ramekins or your pan, place gently into the water bath and bake.

Decorate your flan with sugar corkscrews- check out the video HERE.

 

Flan Recipe 1:

  • Boil and scald 1 quart of milk cool. Add 1 tbsp. of vanilla.
  • Beat 6 eggs very lightly and add ¾ cup of sugar. Add milk.
  • Pour over caramelized pan and cook in oven 350 over a baking tray filled with water for about 1 hour.

 

Flan Recipe  2:

  • 2 cans of evaporated milk- add 1 tbsp. of vanilla
  • 6 eggs
  • ¾ cup of sugar
  • Beat lightly
  • Pour over into a caramelized pan and bake as above in a 350 degree oven for one hour.

Flan Recipe 3:

  • 1 ½ qts. regular milk- Boil and cool. Add 2 tbsp. vanilla
  • 2 cans evaporated milk 12 oz.
  • 1 can of condensed milk 14 oz.
  • 10 eggs
  • ¾ cup of sugar
  • Beat and pour in a caramelized pan.
  • Cook in oven 1 ½ hours 300 degrees as above in a hot water bath as above.
Creamy Low-Fat Passover Cheesecake with A Chocolate or Coconut Macaroon Crust

kosher dessert recipes, kosher passover recipes,seder table Ideas, Passover Recipes

Creamy Low-Fat Passover Cheesecake with A Chocolate or Coconut Macaroon Crust

20 Comments 20 March 2011

 

Enjoy another great Passover recipe from my mother in law Shirley Mamiye. Though there are hundreds of Passover dessert recipes out there, its not always that  you get a good one- especially a low fat Passover recipe, so- think of me on Passover,  when you sit down with a good cup of coffee snuggled up on the couch with your favorite book and a creamy slice of this passover cheesecake, because I will probably be somewhere not too far away, doing exactly the same thing!  Marlene.

p.s. You can also pour this recipe into mini cheesecake teflon pans and bake for about 15 minutes less.

Kosher Passover Cheesecake Recipe:

  • 4 egg whites
  • 2 packages low fat Passover cream cheese
  • 1 pint low fat Passover sour cream
  • 1 teaspoon kosher for Passover vanilla sugar
  • 1 1/2 tsp lemon juice
  • 1 box macaroons, coconut or chocolate flavor
  • 1/2 cup of sugar
  • vegetable spray
  • Beat egg white till stiff.

Directions for this Passover Recipe:

  1. Blend sugar, cream cheese, sour cream.
  2. Add lemon juice and vanilla sugar.
  3. Fold in egg whites.
  4. Spray bottom of 9 inch pan.
  5. Line bottom with smashed macaroons.
  6. Pour in cream cheese mix
  7. Bake 1 hour and 15 minutes in preheated 350 degree oven.
  8. Turn oven off.
  9. Let cake rest in oven 1 hour.
  10. When cool, refrigerate.
  11. Add sliced strawberries, and/or blueberries on top.

 

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Passover Pizza Dough

kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Passover Pizza Dough

11 Comments 19 March 2011

 

My friend Jamie is one of the best friends that a girl can have. She also is a gourmet cook and has tons of great tried and true kosher recipes at the tip of her tongue. She is also one of those girls that would never leave out an ingredient so I know all of her recipes are perfected. If I could just find about two hours to  write them all down, I would have enough great kosher dishes to keep this blog going for at least another six months!

Keep checking in to The Jewish Hostess to get more of Jamie’s favorites! Marlene


“We are all looking for easy Passover recipes, especially great Passover recipes for kids tastes.

This is really the best Passover recipe for  pizza dough . You can use with  any dairy pizza topping or with a meat topping such as lahamagine.

I form balls out of the dough, flatten them with a (Passover) tortilla press and shape with a (Passover) cookie cutter.” Enjoy! -Jamie

Ingredients for this Kosher Passover Pizza Dough Recipe

  • 2 cups of matzo meal
  • 1/2 cup cake meal
  • 1 tbsp salt
  • 1 egg
  • 1 cup  of warm water
  • 2 tbsp oil

Directions

  1. -Mix dry Passover pizza ingredients by hand
  2. - add egg, add oil
  3. -then add water slowly to form a dough ball
  4. - form into balls and flatten by hand.
  5. -pizza tastes better if flattened by tortilla press or rolling pin as stated above.
  6. - top with your favorite kosher for Passover pizza toppings!
  7. or shape and freeze for instant use.

 

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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 chicken recipes, sukkot and rosh hashanah 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.
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Passover Ground Lamb on a Cinnamon Stick

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

Passover Ground Lamb on a Cinnamon Stick

5 Comments 16 March 2011

“Hey Marlene, I cooked up a batch of these for a sheva berachot in my house!they were a big hit. I thought you might like the photo and recipe! They’re super easy to prepare, freeze well uncooked,and are a fun addition to any type of Jewish holiday menu including Passover, Rosh Hashanah, Sukkot, Thanksgiving and Hanuka! Enjoy!” Debbie Gindi

Ground Lamb on Cinnamon Stick

  • 1 lb ground lamb
  • 1/4 c tart cherry juice or pomegranate juice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground cardamon
  • 1/2 shredded or finely chopped medium onion
  • 1/4 c toasted pine nuts
  • 18 cinnamon sticks

Directions for this Kosher Recipe:

Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes. May be served with apricot wasabi dipping sauce.

Apricot Wasabi Sauce:

  • 1/2 c apricot preserve
  • 3 TBSP soy sauce
  • 1 TBSP wasabi sauce (such as “golds”) or Passover wasabi sauce.

Combine all ingredients together. Delicious as a dip for chicken beef and lamb.

 

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The Best Sephardic Charoset Recipe Ever

kosher passover recipes,seder table Ideas, Passover Recipes

The Best Sephardic Charoset Recipe Ever

6 Comments 16 March 2011

This Sephardic Charoset Recipe has been handed down for generations by my husband’s side of the family- the Shamah’s of Aleppo.

Medjool dates are used. Even though they are double the price, you will find that fresh medjool dates are juicy and extra delectable.

My Mother in law makes the best charoset  or haroset) of all time.  Of course although its a seder plate item, its’ sweet simplicity is just perfect every single morning of Passover as we slather it on (I love whole wheat) matzoh. Sitting down with a cup of coffee and the newspaper on Passover completes this delectable breakfast.

Every year, about 2 weeks before the holiday, my mother in law drops off three medium size tupperwares full of her home made charoset . We put it in the freezer and defrost a container one or two days before enjoying it down to the last drop.

Im so glad that I finally asked her for the recipe and I’d love to share it with all of my Passover hostesses.

Ingredients:

    1. 6 pounds of Medjool dates, sliced lengthwise, pit removed.
    2. Each date must be checked for worms or bugs. (you’d be surprised at what you may find lurking in there!)
    3. Soak the pitted and checked dates in water for 2 hours. Drain.
    4. Boil dates till soft. Cool and slip off the peel if you want a smoother Charoset consistency.
    5. Grind witha Cuisinart with a metal blade.
    6. When serving mix in 2 tbspoons sweet wine per  1 cup of charoset.
    7. Sprinkle with chopped walnuts. The combo is an unforgettable, once a year treat!
    8. Thats it! Store in airtight containers and freeze if its more than three days before Passover. You can store it in pretty jars, wrap with a ribbon and give out as a made -with- love Passover gift.

Enjoy- Happy Holiday!

p.s.- please submit your passover  recipes! I would love to post them!

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Syrian Style Lamb Shanks for your Pesach Seder Plate

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes

Syrian Style Lamb Shanks for your Pesach Seder Plate

6 Comments 08 March 2011

Besides the hard boiled boiled egg, one of the foods of the Pesach seder meal that needs a real recipe is the shank bone. The shank bone is symbolic of the lamb sacrifice offered for Passover during the days of the Beit Hamikdash (The Holy Temple in Jerusalem).

There are many variations of how to cook the shank bone, but this is a delicious Syrian style recipe handed down to my mother-in-law from her grandmother for your Pesach seder plate. My mother in law boils the shank as an extra step to remove the extra grease and fat.

  • 2 lamb shanks
  • 1 large onion, chopped
  • 4 cloves of garlic, crushed
  • 1/2 teaspoon of pepper
  • 1/2 tsp allspice
  • 2 tsp salt
  1. Boil shanks in water in onion for 20 minutes. Rinse in cold water. In a roasting pan coated with non-stick vegetable spray, season shanks in garlic, pepper and salt, and allspice.
  2. Add 1 inch of water to the pan.
  3. Bake covered at 350 degrees for 2 hours, basting.
  4. Uncover, bake 15 minutes longer.
  5. Variation- After boiling for 20 minutes, throw out water and add fresh water, add onion and spices, return to boil, reduce heat, simmer 1 and 1/2 hours. Broil 15-20 minutes, turning once.

 

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Easy and Yummy Passover Crepes

kosher passover recipes,seder table Ideas

Easy and Yummy Passover Crepes

3 Comments 07 March 2011

Thank you Patricia for sharing your great Passover recipe. There are so many Passover dessert recipes out there, its so nice when a friend shares a good one!! To all my Jewish Hostess readers- Keep sending your favorite recipes to marlene (at) thejewishhostess.com! Marlene

“Marlene,

 

As you can tell I am a little obsessed with your website ( making comments on the recipes and all ) but the truth is… it is gorgeous and I cant wait to try delicious recipes for this Pesach!!
Since I am getting so much from your site  I am sharing the recipe with you!
I just made these crepes 2 hours ago and they came out delicious!!
I am making them for the holiday lunch with a savory filling ( ricotta, parsley, mushrooms and parmesan cheese with tomato sauce and heavy cream sauce ). But the choices are endless. Any dairy filling would do ( or vegetables ) but you can also try a sweet version with nutella, chocolate paste, jam and sugar, almond butter and bananas…. anyway… Great recipe I did this batch ( 24 crepes approx. ) and I am considering doing more since I can freeze them and defrost a day in advance for a yummy breakfast.
Chag Sameach and keep up the amazing work!
Patricia Toussie”
DAIRY  PASSOVER CREPE RECIPE
  • 5 cups of milk
  • 2 2/3 cups matzo meal
  • 8 eggs
  • 1/2 cup oil ( and more for making the crepes )
  • 1 teaspoon salt
  1. Blend all the ingredients and let the batter rest for 30 minutes
  2. Make the crepes in the skillet VERY THIN ( I used 3/4 of a soup ladder ) like you normally do…. make sure it is not to thick.
  3. Make sure to brush oil in between crepes
  4. Brush a good non-stick skillet with oil in between.
    I used silicone brushes.
    Plus 2 spatulas to flip the crepes.

 

 

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