Today is April 20, 2025 / /
Today is April 20, 2025 / /
FROM ALL RECIPES Ingredients 1 (4 pound) whole chicken salt and pepper to taste 1 large lemon, sliced 6 cloves garlic, sliced 6 sprigs thyme Directions Preheat oven to 325 degrees F (165 degrees C). Place a large sheet of parchment paper into the middle of a roasting tray. The parchment must be large enough Continue Reading »
We found a grrrreat blog. It is for people who keep kosher and who have allergies. It includes great recipes, tips for back to school, and much more. You MUST check out this web site: http://www.kosherfoodallergies.blogspot.com/
Ingredients 2 pounds lean ground beef 1/2 cup prepared barbecue sauce 1 (8 ounce) can sliced pineapple 8 slices pastrami Directions Prepare grill for indirect cooking. In a large bowl, mix together hamburger meat and barbecue sauce. Season with salt and pepper. Shape mixture into 4 large patties. Place a slice of pineapple on top Continue Reading »
With Labor Day not far off, it is time to think of great side dishes to serve at your BBQ. Here is one you probably would not have come up with on your own: 2 pounds of red beets 2 pounds of seedless watermelon 1 bunch of basil, carefully checked and cleaned 1/4 cup of Continue Reading »
Gifford’s Ice Cream to Sell Its Popular L.L.Bean “Muddy Bean Boots” Flavor in Grocery Stores Maine’s Gifford’s Ice Cream, responding to unprecedented demand at ice cream stands, will sell its popular L.L.Bean Muddy Bean Boots ice cream in grocery stores. Muddy Bean Boots will be available in quart containers at supermarkets and grocery chains throughout Continue Reading »
FROM ALL RECIPES.COM Ingredients 4 ears fresh corn 2 tablespoons butter OR pareve margarine 1 small sweet onion, diced salt and pepper to taste Directions Cut corn kernels from cob. Melt butter/margarine in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is Continue Reading »
FROM THE SACRAMENTO BEE By CAROLE KOTKIN McClatchy Newspapers Published: Monday, Jul. 30, 2012 – 5:12 am Moroccan food could well be poised to become the next major trend in American dining. Many consider it to be one of the world’s greatest cuisines with its blend of Mediterranean, Middle Eastern and African ingredients and a Continue Reading »
Ingredients Boiling salt water 1 tsp olive oil 1 pkg (1 lb) farfalle (bow tie pasta) 2 Tbsp butter, divided use 3 dinner-size skinless salmon fillets Kosher salt and freshly ground black pepper ¼ cup water Zest of 1 lemon 1 Tbsp fresh lemon juice 2 Tbsp white wine 10 oz pkg green peas (about Continue Reading »
Moroccan Sweet Potato Skins with Marrakesh Dip Luscious sweet potatoes strips are cooked to a crispy golden color and topped with a sprinkling of fresh cilantro. A refreshing Marrakesh dip made from Greek yogurt, orange marmalade and chopped mint leaves accompanies this side. Yield: 24 – 4 strips/potato skins; 2 Tbsp Marrakesh Dip Serving Size: Continue Reading »
FROM BITAYAVON MAGAZINE PERFECT FOR THE NINE DAYS Grilled tuna steak marinated in Mexican sauce Serves: 4 Tuna is one of the more popular fish on the market. It is incredibly delicious, full of flavor and has great texture. Tuna is best served medium/rare to retain juiciness; you want to see a pink center. If Continue Reading »
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