Today is November 27, 2024 / /
Today is November 27, 2024 / /
Matzel Bits Chock full of tidbits, morsels, goodies and all other things Matzel Toff! Matzel Toff! Makeover! Matzel Toff! Gift BoxMatzel Toff! got a new “do!” Part of growing up means redefining your image and improving yourself – inside and out. So as Matzel Toff! matures, we’re excited to share with you some of the Continue Reading »
Poached Pears With Brandy Sabayon Feb. 15, 2010 04:55 PM Chef Carol Blonder of Sur la Table 5 cups unsweetened apple juice 2 tablespoons brown sugar 3 tablespoons mild-flavored, light molasses 3 tablespoons finely chopped crystallized ginger 3 cinnamon sticks, broken in half 1/4 teaspoon ground nutmeg 4 firm but ripe large Bosc pears, about Continue Reading »
We love jambalaya. We liked the song by Hank Williams, and we love the food. Kosher jambalaya is a gift! Here is a recipe that uses our favorite sausage- kosher Andouille. Chicken and Andouille Jambalaya 1 tablespoon canola oil 1 tablespoon unsalted margarine 1/2 pound chopped andouille sausage 2 boneless, skinless chicken breasts or 3 Continue Reading »
Apple ‘n Cheddar Grilled Cheese Serves: 1 • Prep time: 5 min • Cook time: 5 min * 2 slices thickly sliced cheddar cheese (about 2 oz.) * 1/4 Granny Smith apple, thinly sliced * 2 slices whole grain or whole wheat bread * 1 Tbsp. margarine or butter Layer 1/2 of the cheese, apple, Continue Reading »
This recipe comes from an old and dear friend. Let’s just call her Chef Rae. Here is a great dairy soup for those stay at home, cold weekend afternoons……….. Squash Apple Bisque. Serves 6-8 4 cups vegetable stock (not broth) 1 medium butternut squash, peeled, seeded, chopped 2 large tart apples, peeled and chopped (OR Continue Reading »
We meant to change the line in the previous post about the Hollandaise sauce being good on chicken! We meant to change it to fish!! Needless to say, we took the recipe from a non kosher source and were sloppy in our editing. Please forgive us!!
How to make hollandaise sauce by Karen Fernau The Arizona Republic Hollandaise is proof that food is a science. This rich, classic sauce must be prepared slowly or the egg yolks will cook too long and scramble. The butter will separate if it’s too hot and solidify if too cold. It’s tricky, but worth the Continue Reading »
Salmon in Cranberry-Clementine Butter Sauce by Meghan Pembleton 2 clementines or tangerines, or 1 orange 1/4 cup sweetened dried cranberries 1/2 tablespoon olive oil 2 skinless salmon fillets (about 4 ounces each) 1/2 teaspoon each salt and pepper 3 tablespoons butter 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary Scrape zest from clementines, Continue Reading »
FROM A/Z CENTRAL 3 cups finely chopped cooked chicken breast 1/2 cup honey-mustard salad dressing 1/2 cup sweetened dried cranberries 2 cups fresh broccoli florets 2 cups grated fresh carrot 8 ounces cooked pasta shells Bring a large pot of water to a boil over high heat. Fill a large salad bowl with ice water. Continue Reading »
Fruit and Nut Couscous Salad Ingredients 1 tbsp. Grated orange peel 3 tbsp. Raisins 1/4 cup Chopped walnuts, lightly toasted 1/4 cup Finely chopped fresh parsley 1 Large orange 1 cup Uncooked Israeli Couscous 1 1/2 cups Orange juice 2 tbsp. Olive Oil 2 tsp. Fresh lemon juice 1 tbsp. Freshly grated ginger Directions 1. Continue Reading »
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