Herb-Roasted Red Bliss Potatoes

Ingredients

• 3 pounds baby red bliss potatoes, halved
• 1/2 cup olive oil
• 2 T. dried parsley flakes
• 2 T. onion powder
• 1 T. garlic powder
• 1 1/2 tsp. dried oregano, crumbled
• 1 1/2 tsp. kosher salt
• 1 tsp. coarse black pepper

Instructions

1. Preheat oven to 400. Spray 2 9x13 inch pans with non-stick cooking spray
2. Divide potatoes evenly between the two prepared pans and drizzle with olive oil. Toss to coat.
3. In a small bowl, mix parsley, onion and garlic powders, oregano, salt and pepper. Sprinkle over potatoes and toss to distribute evenly.
4. Roast uncovered, at 400 for 30 to 40 minutes or until potatoes are soft inside and crisp and golden brown outside.

Source: Quick and Kosher

Marinated Baked Spareribs

Ingredients

• 10 spare ribs

Marinade:

• 2 tsp. vinegar
• 3 tsp. duck sauce
• 3 tsp. honey
• 1/4 C. soy sauce
• 2 T. oil
• 1/4 C. ginger ale

Instructions

1. Combine marinade ingredients.
2. Pour over spareribs in 9x13-inch pan.
3. Marinate overnight.
4. Bake, tightly covered, for 2 hours at 350 degrees.

Source: Dining In

French Fried Potatoes

Ingredients

• 4 potatoes
• oil, for frying
• salt, to taste

Instructions

1. Peel potatoes and slice thinly.
2. To bake, place into well greased baking pan and sprinkle salt and paprika.
3. Broil in oven at 400 degrees for 30 minutes until crispy on the outside and soft on the inside.

Source: The Heimishe Kitchen

Extra Crispy Chicken Nuggets

Ingredients

• 1 egg
• 1/4 C. duck sauce
• 1/4 C. flour
• 1 pkg. (3 to 4) chicken breasts, cubed
• 1 C. bread crumbs
• Oil, for frying

Instructions

1. In a bowl, combine egg, duck sauce, and flour.
2. Dip chicken cubes into batter until well coated, and then dip into bread crumbs.
3. Fry in oil in large skillet on both sides until browned.

Source: Dining In

Farfel

Ingredients

• 1 11 oz. pkg. Farfel
• 3 T. oil
• 1 1/2 tsp. salt
• dash of pepper
• 1/2 tsp. garlic or onion powder
• 1 1/2 T. sugar
• 1 quart water

Instructions

1. In a 3 quart saucepan, brown farfel in oil for 3-5 minutes, stirring continuously.
2. Add remaining ingredients and bring to a boil.
3. Cook for 20 minutes over low heat or until water is absorbed.

Source: The Heimishe Kitchen

Sweet and Sour Salmon

Ingredients

• 4-6 slices salmon fillet
• 2 onions
• A little oil
• 1 1/4 cups sugar
• 4-6 bay leaves
• 1 tsp. salt
• 2 T. lemon juice
• black pepper
• 2+ cups water

Instructions

1. Sauté onions for a little bit, add sugar.
2. Mix till its all mushy.
3. Add rest of the ingredients and bring to a boil.
4. Add fish and cook for 30 minutes.
5. Let it cool.

Source: I don’t cook but I give out recipes

Vegetable Puree Soup

Ingredients

• 2 meat bones
• 3 quarts water
• 1 onion
• 1 parsley root
• 3 carrots
• 2 stalks celery
• 2 cloves garlic
• 1 T. salt
• 1 large zucchini
• 2 potatoes

Instructions

1. Place all ingredients into a 6 quart pot.
2. Cook over medium-low heat for 1 1/2 hours.
3. Remove vegetables. Blend or mash and return to pot. Reheat.
4. Add Knaidlech or noodles.
5. Hand blender can be used to blend soup in pot.

Source: Heimishe Kitchen

Pepper Steak Pasta

Ingredients

• Peppers
• Pepper Steak
• Mikee Sesame Teriyaki sauce
• Oil
• Honey
• Pasta

Instructions

1. Sautee Peppers and meat.
2. Add mikee sesame teriyaki sauce with some oil and honey to thicken.
3. Simmer with pasta.

Source: “I don’t cook but I give out recipes”

Breaded Chicken Cutlets with Sauce

Ingredients

• 4 cutlets
• 1 egg, beaten
• 1/2 cup dry bread crumbs
• 1/2 cup oil

Sauce:

• 1 large onion, diced
• 2 stalks celery, diced
• 1 green pepper, chopped
• 1 T. oil
• 1/2 tsp. salt
• dash of pepper
• 4 oz. mushrooms, sliced
• 2 T. flour
• 1/2 cup water

Instructions

1. Dip cutlets in egg, coat with crumbs and fry on both sides until well browned and crisp. Place cutlets into large shallow baking dish.
2. Sauté onion, celery and green pepper in oil for 10-15 minutes or until tender. Sprinkle with salt and pepper. Add mushrooms and flour. Gradually add water, simmer for 20 minutes. Pour over cutlets.
3. Bake at 400 degrees for 30 minutes.

Source: Heimishe Kitchen

Cocktail Meatballs

Ingredients

• 1 lb. ground beef
• 1 egg
• 2 T. bread crumbs
• 1/4 cup seltzer
• 1 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 (15 ounce) can cranberry sauce
• Rice pilaf, cooked according to package directions (optional)

Instructions

1. Place beef, egg, bread crumbs, seltzer, garlic powder, salt and pepper in a bowl. Mix lightly but well enough to combine all ingredients.
2. Shape into 3/4 inch round balls, using your hands, a melon baller or a small scoop. Don’t over handle them, though, or they’ll get tough. Set aside.
3. In a 2- to 3- quart saucepan, heat cranberry sauce over medium heat, stirring. Bring to a simmer.
4. Drop meatballs into sauce. Return to a simmer. Cook, covered for 45 minutes.
5. Serve with a toothpick in each meatball or over rice pilaf if desired.

Source: Quick and Kosher