Today is November 23, 2024 / /
Today is November 23, 2024 / /
OUR GOOD BUDS OVER AT BITAYAVON SENT THESE RECIPES FOR YOUR JULY 4 CELEBRATION. ENJOY! Dress Up Your Hot Dogs Here are 3 ways you can add some zing to your 4th of July BBQ. By: Bitayavon Magazine www.bitayavon.com For more summer and grilling recipes check out bitayavon’s sensational summer issue available July 13th in Continue Reading »
In 1976, we stayed in Yosemite National Park. We were leading a group of 43 Jewish teens, traveling across the USA and having a blast. In Yosemite, we were put in tent/cabins. That is to say, you walk up steps to get to your tent room. The room had a wooden floor, electricity and a Continue Reading »
We are pleased to present this amazing recipe from Bitayavon. We will be featuring their recipes from time to time. Please subscribe to the magazine. Chocolate cookie cheese cake This recipe allows you to sidestep using a mixer by using already whipped cream cheese. It is very simple to make and is delicious and fun Continue Reading »
One of our hobbies is compiling chrestomathies of linguistic curiosa. In simple words, we like compiling lists of odd words. We recently found a word, a real honest to goodness word, that seems to sum up Pesach very neatly. ABLIGURITION: spending an unconscionable amount of money on food. Yup- that pretty much sums it up!
Honey-Orange Chicken Legs With Roasted Beets by Meghan Pembleton Special for The Republic | azcentral.com 4 small beets (about 2-inch diameter) 1 orange 1 clove garlic, minced 1/4 teaspoon each coarsely ground sea salt and black pepper 4 chicken legs, skin removed 1 tablespoon honey Heat oven to 425 degrees. Cut off both ends of Continue Reading »
WE FOUND THIS ON THE INTERNET Matzoh Brei with Bananas and Pecans serves 2 2 1/2 matzoh crackers (I like lightly salted), crushed into smallish pieces 2 eggs 1/2 cup whole milk 1/2 teaspoon cinnamon 1 teaspoon vanilla 1/4 cup maple syrup pinch of salt 1/2 cup pecans, chopped 1 banana, split in half and Continue Reading »
FROM PHIL LEMPERT, SUPERMARKET GURU Splendid spuds? Yes were talkin’ Yukon gold, russet, fingerling, long white, red, yellow, Nordland and more! Potatoes were the main staple of indigenous populations in the Andean region of South America for centuries. The Spanish conquistadors brought potatoes with them back to Europe, along with tons of gold and silver. Continue Reading »
FROM TABLET MAGAZINE Albóndigas de Pirasa (Leek Meatballs) Albóndigas de Pirasa (Leek Meatballs) adapted from The Ottoman Turk and the Pretty Jewish Girl, by Beyhan Cagri Trock 6 medium leeks 1 lb. ground beef 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup matzoh meal or matzoh cake flour, divided 4 large eggs, Continue Reading »
FROM THE CHICAGO SUN TIMES They call matzo the “bread of affliction,” but for many, Passover food is a sought-after treat. During Passover, which starts at sunset Friday and runs through April 14, Jews in Chicago and worldwide avoid yeast breads and eat matzo, unleavened crackers made from just flour and water, to commemorate the Continue Reading »
FROM PHIL LEMPERT, SUPERMARKET GURU Banana Nut Cake & Mocha Coffee Glaze April 2, 2012 bannana bread cake on wicker table coaster Matzoh cake meal and potato starch are used during the Passover holiday as a substitute for self-rising flour yet savvy bakers use them all year round because it absorbs liquid, holds onto the Continue Reading »
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