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Archive: January 2013


Posted on January 16, 2013

FROM ALL RECIPES.COM Fluffy French Toast Original recipe makes 12 french toast sticks 3 eggs 1/4 cup milk 2 cups corn flakes, crushed 4 slices bread, cut into thirds 1 tablespoon butter Directions Whisk the eggs and milk together in a bowl. Spread the crushed corn flakes onto a plate. Dip each piece of bread Continue Reading »


Posted on January 15, 2013

Dental care is a necessary part of your health and wellness. Being able to provide your own dental care is a great way to establish your self-sufficiency and save your family money. Basic Toothpaste Recipe • 1/2 cup Baking Soda • 1/2 cup Coconut Oil • Drops of Peppermint or Spearmint (optional) How to make Continue Reading »


Posted on January 14, 2013

Matzobraü: The Beer of Affliction In preparation for Passover each spring, Jews stock their cupboards with matzo, observing the Biblical injunction to abstain from leavened food for eight days. And when the holiday ends, a box or two of matzo is usually pushed to the back of the pantry or tossed out with the trash. Continue Reading »


Posted on January 11, 2013

Why Everyone’s Going Crazy for Greek Yogurt by Carlon Colker MD What’s all the buzz about Greek yogurt? At many markets, the shelves are full of Greek yogurt options. The luscious, creamy goodness just happens to be incredibly healthy. Greek yogurt is really just regular yogurt that undergoes a straining process using a cloth or Continue Reading »


Posted on January 10, 2013

When last we stayed here, boys and girls, a new chef came to town. Since August, that new chef has done a most remarkable job of designing a breakfast that is amazing to see and even more amazing to eat: The dining room is a vast array of brilliant colored foods: salads, cheeses, sliced fruits, Continue Reading »


Posted on January 9, 2013

One of the joys of flying Business Class on El Al is that you get some amazing meals during your flight. Over the many flights we have taken, one thing we know we can count on is mystery meat in the meat dish offered for dinner. The chicken looks and tastes like chicken. The fish Continue Reading »


Posted on January 8, 2013

FROM THE NEW YORK TIMES MAGAZINE Heat oven to 400 degrees. Peel and thinly slice all-purpose potatoes. Toss with with three tablespoons of melted margarine or oil. Neatly layer in a ten or twelve inch ovenproof skillet. Bake for 30 minutes. Slide the cake out onto a plate, cover with another plate, invert it, and Continue Reading »


Posted on January 7, 2013

Acme Smoked Fish Corporation Introduces Smoked Fish Dip for Retail Made with a select mix of wild-caught exotic fish Brooklyn, New York – January 1, 2013 – Acme Smoked Fish Corporation, a fourth-generation family-owned and operated business since 1906 and one of the most popular smoked fish brands in North America, is announcing the launch Continue Reading »


Posted on January 4, 2013

FROM ALL RECIPES Original recipe makes 4 servings 4 skinless, boneless chicken breasts 2 tablespoons real maple syrup 1 cup chopped pecans 3 tablespoons all-purpose flour 1 teaspoon salt 2 tablespoons pareve margarine 1 tablespoon vegetable oil Directions On waxed paper, combine pecans, flour, and salt. Brush chicken breasts all over with maple syrup. Coat Continue Reading »


Posted on January 3, 2013

The annual voting for the best kosher food blog has begun. Do a great chesed and vote for your good buddies here at the KN blog! We thank you very much. Vote early, vote often, but vote!!