Today is November 26, 2024 / /
Today is November 26, 2024 / /
This dessert works well all year ’round. Although it is kosher for Passover, people have enjoyed this recipe (from Aish). When it is not Passover, we refer to this as a flourless cake. During Passover, we just call it a super dessert. Enjoy! Yield: Serves 10 – 12.Description: This is a very thin, rich chocolate Continue Reading »
The Passover issue of the Kosher Nexus Newsletter has been posted on the UTJ web site. You can view it at: http://utj.org/Kitchen/knexus/knv13n3.pdf The html version is at: http://utj.org/Kitchen/knexus/knv13n3/index.html We hope you will enjoy it.
We saw this recipe and decided that it looked pretty neat. We were too lazy to try it, so we asked a friend to cook some for us and invite us over. First conclustion: Our friends are not as close as we thought they were. It took several friends to get one to agree. Second Continue Reading »
I’ve been cooking for a friend lately, and she has been sharing some neat recipes with me. Here’s one I really liked. 2 Cups Green Lentils, washed and sorted (watch for little stones) Put the lentils in a soup pot and cover with water. The water should be about 1/2 inch above the lentils. Cook Continue Reading »
This is an awesome and super easy soup to prepare. Make it a day ahead for an even better taste! Brown and completely cook 1lb ground beef in bottom of large stockpot. Add in 1/2 to 1 chopped onion. Once sauteed, add in: 1 15oz can tomato sauce 1 15oz can black beans rinsed 1 Continue Reading »
Beit Yitzhak makes fruit products that are 100% natural and 100% taste bud excitement! With two hashgachot (Chug Chatam Sofer and the Rav of Moshav Beit Yitzchak), these products are sure to be big hits here. In fact, we would not be surprised to find these items in gourmet food stores. NO ADDED SUGAR FRUIT Continue Reading »
Here is another winner of a recipe that we got out of Cook”s Country magazine. We tried it. It worked. We liked it. We hope you will, too. 1 1/2 pounds of carrots peeled and cut into 2 inch by 1/2 inch pieces. (Hint: first cut the carrot straight down the middle in half.)2 tablespoons Continue Reading »
Here is a great recipe we found in Cook”s Country magazine. We hope you will enjoy it. Ingredients:6 ounces ofsoftened cream cheese3 tablespoons of sugar1/4 teaspoon of cinnamon1 large egg1 cup of cold water1/2 cup of all purpose flour1 teaspoon of vanilla extract4 tablespoons of unsalted butterMaple syrup8 slices of large, good quality sandwich bread Continue Reading »
We saw this recipe in Bon Appetit magazine, and, frankly, we were impressed. Lox sure has come a long way! Check out this easy to make hoity toity attention grabber: (For an easy Creme Fraice recipe see the KN newsletter, Vol 13, No. 1. Go to www.utj.org and look in the KN archives.) 1/4 cup Continue Reading »
As a kid in Philadelphia, we ate it all the time. We called it Kamish bread. It always had nuts and fruit in it. It was not quite as crunchy as a biscotti nor as dry as Mandebrot. In our home, our mom baked it all the time. Often michiqs, it was the one treat Continue Reading »
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