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Archive: February 2012

KOSHER CARE PACKAGES- EVERYTHING YOU NEED FOR PURIM!

Posted on February 29, 2012

Purim is March 8, 2012 FREE SHIPPING ON PURIM GIFTS plus 10% off for our loyal customers See bottom of page for details KCP Customer Favorite! top’d hats dipped and topped hamentashen A KCP customer fave in three awesome combinations …Chocolate Raspberry Nut Crunch, Double Chocolate Sprinkle, and Chocolate Apricot Coconut. (OK-pareve pas yisroel) One Continue Reading »

PICK A PECK OF PICKLED VEGGIES

Posted on February 28, 2012

Recently we bought a jar of pickled veggies. We bought it on a whim. We loved it! It reminded us of our ill spent childhood when our bubby used to pickle everything, including watermelon rinds. We found this recipe, tried it and loved the results. It is from About.com American Foods. This colorful and crisp Continue Reading »

CHICKEN WITH OLIVES

Posted on February 27, 2012

Ingredients 2 tablespoons pareve margarine 2 tablespoons minced garlic 1 large lemon, juiced 1/2 teaspoon dried tarragon 4 boneless, skinless chicken breasts 20 pitted green olives Directions Preheat an oven to 350 degrees F (175 degrees C). Melt the butter in an oven-safe pan over medium heat. Stir the garlic, lemon juice, and tarragon into Continue Reading »

VEGGIE FARFALLE- BOWTIES AND VEGGIES

Posted on February 24, 2012

This recipe is so simple, we can’t believe we had to see it on line and never thought to do it on our own. Ingredients 1 (8 ounce) package farfalle (bow tie) pasta 1 tablespoon olive oil 1 zucchini, chopped 1 large onion, chopped 1 large red pepper (sweet) salt and pepper to taste Directions Continue Reading »

FLATBUSH VAAD VINDICATES MORRELL CATERERS

Posted on February 23, 2012

FROM KOSHER TODAY Preserving the Integrity of Kashrus The initial accusations that a large Long Island catering company was using the same kitchen for kosher and non-kosher foods seemed ominous and quite disturbing. But then as the story took on more traction even making it onto the major news channels, you learned that the accusations Continue Reading »

NASSAU COUNTY DA TO INVESTIGATE MORRELL CATERERS

Posted on February 22, 2012

Nassau DA To Probe L.I. Kosher Caterer It’s a kosher consumer’s worst nightmare: charges that pork, shrimp were prepared in temple kitchen. Tuesday, February 14, 2012 Stewart Ain Staff Writer (Jewish Week) The office of Nassau County District Attorney Kathleen Rice has opened a criminal investigation into allegations that Morrell Caterers of Woodbury, L.I., prepared Continue Reading »

FLATBUSH VAAD VOUCHES FOR MORRELL CATERERS

Posted on February 21, 2012

FROM VIN Mineola, NY – Flatbush Vaad Vouches For Morrell Sandy Eller • VIN Mineola, NY – The rabbi who provides kashrus supervision for Scott Morrell at the Woodbury Jewish Center came out strongly in support of Morrell and his catering business today, saying that the Vaad Hakashrus of Flatbush has supervised and will continue Continue Reading »

OU ON WORMS IN FISH (AS IN FAILED MESSIAH BLOG)

Posted on February 20, 2012

Worms In Canned Fish Found Kosher By DNA Anaysis Are the worms now found in many canned sardines kosher? Can the sardines be eaten as is? DNA has provided the answer. The OU brought samples of canned sardines to a parasitologist at the American Museum of Natural History to determine through DNA testing if worms Continue Reading »

ACME SMOKED FISH INTRODUCES KING SALMON JERKY

Posted on February 17, 2012

Acme Smoked Fish Launches RubyBay® King Salmon Jerky Wild Salmon Snack Packs now available in peppered and teriyaki flavors. Share ThisShareThis Email Contact Email PDF Version PDF Printer Friendly Version Print King Salmon Jerky Ruby Bay King Salmon Jerky Quote startOur newest King Salmon Jerky line extends the healthy, upscale Ruby Bay smoked seafood brand Continue Reading »

FILET WITH BALSAMIC

Posted on February 16, 2012

THIS RECIPE CAN BE KOSHER ONLY IN ISRAEL DUE TO THE FACT THAT IN MOST OF THE WORLD, REAR QUARTER MEAT IS NOT PREPARED FOR THE KOSHER MARKET. filet with balsamic Ingredients 2 (4 ounce) filet mignon steaks 1/2 teaspoon freshly ground black pepper to taste salt to taste 1/4 cup balsamic vinegar 1/4 cup Continue Reading »