Today is November 23, 2024 / /
Today is November 23, 2024 / /
Serves10 Preparation Time30 min Cooking Time45 min Cooking MethodCasserole, Oven Ingredients 4 pounds red potatoes 4 cups grated Cheddar cheese 24 ounces sour cream Salt and pepper, to taste Instructions Preheat oven to 350 degrees F. Boil potatoes in a large pot until fork-tender. Allow potatoes to cool, and then peel. Using the large holes Continue Reading »
Mini Treats a Big Hit as Mom Pops Prepares to Hit Kosher Stores Secaucus…by Kosher Today Special Correspondent Sandy Eller…After 30 years as a music teacher, Sandra Ostrander had seen it too many times – kids with food allergies and those who struggled with weight issues who couldn’t enjoy the treats that everyone else was Continue Reading »
What You’ll Need 3 cups cooked rotini pasta, rinsed and drained 1 cup chopped carrots 1 cup chopped celery 1 cup frozen peas, thawed 1/2 cup diced green bell pepper 1/2 cup chopped onion 1 cup chopped broccoli 1/8 teaspoon lemon pepper seasoning 1 cup fat-free French dressing What to Do In a large bowl, combine pasta, carrots, Continue Reading »
Andrea’s IP Chili 1 lb ground beef 1 large onion, chopped 2-4 cloves garlic, minced 1 green bell pepper, chopped 1 red bell pepper, chopped 30 oz fresh tomatoes, chopped finely 1 can vacuum packed corn (like green giant, or other corn, just drain well) 1 28 oz (approx.) can pinto beans, drained and Continue Reading »
Prep Time: 7 minutes Cook Time: 40 to 50 minutes Chill Time: 4 hours Yield: 6 to 8 servings Ingredients 1½ (8-ounce) packages cream cheese, softened ¼ cup sugar ¼ cup light brown sugar, packed 2 eggs 1 teaspoon pure vanilla extract 1 cup chocolate chips 1 (9-inch) prepared chocolate or plain graham cracker crust Continue Reading »
FROM CHEF ANDREA IN THE UTJ SOUTHERN TEST KITCHEN Pot Roast (Instant Pot Recipe) 3 to 4 lbs. beef chuck roast saltto taste 4 Tbsp. olive oildivided 2 c. beef broth 1 pkg onion soup mix 1 white or yellow onion, quartered 1 lb. potatoes (cut into 2 in chunks or you can use whole small red or white potatoes) 1 c. baby carrots Instructions Sprinkle Continue Reading »
FOUR BEAN CHILI FROM THE KOSHER NEXUS SOUTHERN TEST KITCHEN, CHEF ANDREA PRESENTS: Four Bean Chili by Andrea Herrera 4 Tablespoons water or low sodium vegetable broth (for sautéing) 3 bell peppers (red, green, orange, or combo of colors) cut into 1 inch squares 1 medium (sweet) onion, coarsely chopped 3 to 4 garlic cloves, Continue Reading »
Sabra announced a new limited edition flavor – Salsa Verde Hummus. Inspired by traditional flavors of Mexico, the new Salsa Verde Hummus packs a punch. The limited time offering includes Sabra’s Classic Hummus topped with tangy roasted tomatillos, jalapenos, bright cilantro and lime. “We’re really excited to bring the Salsa Verde Hummus to market,” Continue Reading »
What You’ll Need 1 cup mayonnaise 2 tablespoons fresh lemon juice 3 tablespoons sugar 1/2 teaspoon celery seed 1 teaspoon salt 1/4 teaspoon white pepper 6 cups (1 small head) shredded cabbage (see Notes) 1 cup (about 2) shredded carrots What to Do In a large bowl, combine mayonnaise, lemon juice, sugar, celery seed, salt, and pepper. Continue Reading »
1 pound ground beef 1 onion, chopped 1 (15-1/2-ounce) can tomato sauce 2 tablespoons chili powder 1/2 teaspoon cumin 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup water What to Do In a large skillet over medium heat, sauté ground beef and onion 6 to 8 minutes or until beef is browned, stirring often. Add Continue Reading »
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