Tag archive for "Sour cream"

Two New Mac and Cheese Recipes

kosher dairy recipes, kosher recipes, kosher rice and pasta recipes

Two New Mac and Cheese Recipes

2 Comments 17 December 2012

by Michelle Safdieh

  • 1 stick butter melted
  • 4 – 5 Tblspoons flour
  • 2 cups milk
  • 1-1/2 C grated cheese (can mix if you like (muenster,cheddar)
  • Salt and white pepper
  1. Boil 1 lb pasta ( I like large shells).
  2. Put in 3 qt pyrex (spray w/ pam). Top with slices of tomato, sprinkle panko bread crumbs on top.
  3. Bake covered 350 for 40 min uncover for 10-15 min more.

Mac n Cheese  Recipe#2

by Vicki Hoffstein

2 cups dried elbow macaroni

1/2 C of grated cheddar

1/2 C of grated mozzerella

1/2 C of grated muenster cheese

1/2 cup of sour cream

4 Ttbsp.butter cut into pieces

3 eggs

1/2 tsp salt

1/2 tsp pepper

1 C of milk

1/2 C of bread crumbs

1/2 C of Cornflake  crumbs

cook macaroni until aldente-about 8 to 10 min. drain pasta and put in large bowl, add cheeses while pasta is hot. in a separate bowl, using a whisk, combine sour cream, butter,eggs, salt and pepper. Add to macaroni mixture. Spray oven proof baking dish with pam, pour mixture in and top with combined bread and cornflake crumbs. Bake at 350 for 30-45 min. Enjoy!


Enhanced by Zemanta

Two New Macaroni and Cheese Recipes on FoodistaMacaroni and Cheese

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.


Enhanced by Zemanta
Blintz Casserole Souffle- An Easy Addition to Your Passover Dairy Menu

kosher passover recipes,seder table Ideas, Passover Recipes

Blintz Casserole Souffle- An Easy Addition to Your Passover Dairy Menu

1 Comment 11 March 2011


Here is an easy dairy dish that I honestly can take no credit for. Its by Susie Fishbein on page 184 of  Passover by Design. I make it every year, and everyone loves it. From the grampas who used to eat blintzes for breakfast as a kid, to the kids who view it as a Passover treat, your casserole dish will be swept clean by all of the spoons digging in.

  • 12 frozen Tuv Taam cheese blintzes or 3 boxes of the flavor of your choice.
  • 6 large eggs
  • 4 tbsp butter melted
  • 1 1/2 cups of sour cream
  • 1/4 cup orange juice
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 1/4 tsp salt
  • cinnamon /sugar

Preheat oven to 350 degrees. Grease a casserole dish. Arrange blintzes in a single layer. Beat all remaining ingredients and pour over blintzes. Sprinkle with cinnamon/sugar. Bake for 45 minutes until baked and golden. Enjoy!


Enhanced by Zemanta
Shabbat Lunch Chicken Wraps by Susie Fishbein

kosher chicken recipes, kosher meat recipes, kosher recipes

Shabbat Lunch Chicken Wraps by Susie Fishbein

No Comments 26 October 2010

The Jewish Hostess readers are the first to get a sneak peek recipe from Susie Fishbeins new book Teens and 20 Somethings.

This is the perfect cookbook for teens and young adults – fun food that’s delicious and quick to prepare .Order her new book HERE.

Southwest Rotisserie  Chicken Wraps

yields 6 servings

Give your boring leftovers new life! This dish is a great way to use up leftover chicken, but it is yummy enough that I have even made a fresh roasted chicken to use in this recipe.

  • 1    whole rotisserie chicken, skin discarded, meat shredded with 2 forks
  • 3⁄4   cup canned black beans, drained and rinsed
  • 1  (8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted (or kernels from 2 fresh corn on the cob-steamed)
  • 1/2  small red onion, peeled, very finely chopped (about 1/2 cup)
  • 1/2  cup fresh cilantro, stems discarded, leaves chopped
  • 1/2  cup favorite bottled barbecue sauce, such as  KC Masterpiece®
  • 2  tablespoons low-fat mayonnaise
  • 2  tablespoons parve sour cream, such as Tofutti brand Sour Supreme®
  • 1/4  teaspoon fine sea salt
  • 1/4  teaspoon freshly ground black pepper
  • 6  (10-inch) flour tortillas
  • 1  head Boston lettuce, leaves chopped (about 6 cups, loosely packed)
  • 3  plum tomatoes, halved, seeded, cut into 1/4-inch dice

1. In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.

2. In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sour cream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.

3. The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.

Please visit our sponsors:

  • Check out Surrey Lane for exquisite table settings
  • Blossom Bleu’s gorgeous netilat yadayim cups now on sale.
  • Brooklyn Makeup Studio has all of your beauty needs on Avenue U in Brooklyn.
  • Healthy ingredients for all of your recipes at Omni Health.
  • Modern exquisite challah covers for a gorgeous Shabbat meal.

Subscribe Now for a chance to win a brand new fall capri legging and top of your choice and size.

Get the latest recipes and great deals at all of your favorite shops!!

Winner to be picked at random with random.org.

Click HERE to subscribe.

Email Jeanette Sabbagh or call (917-678-6000) for  the chicest activewear holiday gifts.

Enhanced by Zemanta
Make Your Own Greek Yogurt-Video

kosher dairy recipes, kosher recipes

Make Your Own Greek Yogurt-Video

2 Comments 01 April 2010

Mark Bittman has done it again.

This DIY greek yogurt is yummy with the Syrian spice zaatar, olive oil, lemon, and salt sprinkled in.

Serve with Matzoh crackers  (or pita chips after  Passover), of course with a dairy lunch.  Spending many summers by my in-laws home in New Jersey, I can still see the blob of yogurt  inside the tied handkerchief  that was dangling over the sink. Its always considered a delicacy for the family, and my mother-in-law still drops off a batch of home-made yogurt every so often. The time has come for me to start making it myself!!  Watch the video and PLEASE send in pictures if you decide to make it yourself!!

Reprint from the New York Times

THE so-called Greek yogurt that has become popular in recent years is neither a special kind of yogurt nor uniquely Greek. It’s simply yogurt from which much of the water has been removed, a concoction that in its thickest form can be called yogurt cheese. You can find yogurt cheese in every country that has a history of yogurt making. In addition to being thicker and richer when eaten straight, it makes superior spreads and dips.It can be made at home from ordinary yogurt, and its consistency can be varied: it can be similar to sour cream, crème fraîche, or mayonnaise, for which it’s a good substitute, or it can be thick enough to cut with a knife.

Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.

To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality.

Enhanced by Zemanta

Personalize Your Party and Chic Gifts!



“Like” us on Facebook!

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