Peanut Butter Pie

Ingredients

• 1/2 C. Sugar
• 3 T. cornstarch
• 2 C. non-dairy creamer
• 1/2 C. peanut butter
• 2/3 C. chocolate chips

• 1 graham cracker pie crust

• 1 C. dessert topping

Instructions

1. Combine sugar and cornstarch in saucepan over low heat.
2. Add creamer and stir until smooth.
3. Bring to a boil.
4. Stir in the peanut butter and then shut off the flame.
5. Remove 1 3/4 cups of the mixture and immediately combine with the chocolate chips.
6. Mix until chocolate chips are melted.
7. Spread into the pie crust and freeze.
8. Beat dessert topping and fold into the remaining peanut butter mixture.
9. Spoon over frozen pie and refreeze.
10. Garnish with chocolate shavings.

Source: Dining In

Garlic Bread

Ingredients

• 1/2 cup butter or margarine, melted
• 3 cloves garlic, minced
• 1 (1 pound) loaf French bread, halved lengthwise
• 2 tablespoons minced fresh parsley

Instructions

1. In a small bowl, combine butter and garlic.
2. Brush over cut sides of bread; sprinkle with parsley.
3. Place, cut side up, on a baking sheet. Bake at 350 degrees F for 8 minutes.
4. Broil 4-6 in. from the heat for 2 minutes or until golden brown.
5. Cut into 2-in. slices. Serve warm.

Source: All Recipes

Split Pea Soup

Ingredients

• 1 C. green split peas
• 1/2 C. yellow split peas
• 1/3 C. barley
• 2 turkey necks or flanken pieces, optional
• 1/2 C. lima beans
• Salt and Pepper to taste
• 2 medium onions, diced
• 2 stalks celery, diced or sliced
• 3 carrots, diced or sliced
• 1 parsnip, diced
• 3/4 cup fine noodles, optional

Instructions

1. In a 4-quart pot about three fourths full of water, bring split peas, barley, and meat to a boil.
2. Lower heat and stir. Cover and simmer for one hour.
3. Add beans. Season with salt and pepper to taste.
4. Simmer an additional hour, adding water as needed.
5. Add vegetables to pot.
6. If soup becomes too thick, add water to desired consistency.
7. Cook about 45 minutes longer.
8. Noodles can be added, if desired, 15 minutes before cooking is done.

Source: Dining In

Lo Mein

Ingredients

• One package of thin spaghetti, cooked
• One bag of kosher frozen stir fry vegetables
• 3/4 cup oil
• 1/4 cup soy sauce
• 1 T. garlic powder or fresh minced garlic
• 1 T. Salt

Instructions

1. Combine all ingredients
2. Bake at 350 degrees, covered, for one hour.

Source: Got Torah

Glazed Chicken Strips

Ingredients

• 1/4 cup flour
• 1 tsp. garlic powder
• 1 tsp. paprika
• 10-15 chicken cutlets, the thick ones, cut into strips
• 1/4 cup oil
• 1 cup BBQ sauce
• 2 T. honey

Instructions

1. Combine flour and spices and cover the chicken cutlet strips in a bag or container and shake to mix it so it’s covering well.
2. Heat oil in a skillet and cook chicken on both sides till slightly browned.
3. Arrange chicken in single layer in a pan.
4. Combine BBQ sauce and honey and spread over the chicken.
5. Bake in the oven for around 10 minutes uncovered.

Source: Kosher in the Kitch

Vanilla Lukshen Kugel

Ingredients

• 2 1/2-12 oz. pkgs. medium egg noodles
• 1 C. oil
• 1 dozen eggs
• 1 box confectioners’ sugar
• 1 C. sugar
• 1 tsp. salt
• 3 T. vanilla sugar
• 1 T. baking powder

Topping:

• 2 T. cinnamon
• 1 C. bread crumbs
• 1 C. ground almonds
• 1 1/2 C. sugar

Instructions

1. Preheat oven to 350 degrees.
2. Cook noodles according to package instructions. Drain.
3. Add remaining seven ingredients and mix well.
4. Pour into three greased 9-inch round pans.

Topping:

1. Combine topping ingredients together in a separate, medium-size bowl and sprinkle one-third of the mixture evenly over each pan.
2. Bake for 1 hour.

Source: Dining In

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

Sautéed Flanken

Ingredients

• 4 pounds flanken
• 2 onions, diced
• 2 stalks celery, sliced
• 5 cloves garlic, crushed
• 1 tsp. salt
• 2 bay leaves
• 1 T. paprika

Ingredients for 2 people

• 1/2 lb. flanken
• 1/4 onion
• 1/4 stalk celery
• 1 clove garlic
• 1/8 tsp. salt
• 1 bay leaf
• 1/8 T. paprika

Instructions

1. heat oil in an 8 quart pot
2. add all vegies and sauté for 20 min.
3. add flanken and rest of ingredients.
4. sauté until meat is rather tender.
5. add water to cover meat.
6. simmer for 2 1/2 – 3 hours.

Source: The Balabusta’s Choice

Potato Kugel

Ingredients

• 3/4 cup olive oil, divided
• 3 eggs
• 2 tsp. kosher salt
• 1/2 tsp. coarse black pepper
• 6 large Idaho potatoes
• 1 onion, quartered

Instructions

1. Preheat oven to 425.
2. Liberally oil pan
3. Place eggs in a small bowl and beat, add salt and pepper, mix well and set aside.
4. Fill a large bowl with cold water and as you peel potatoes, place them in the water to prevent browning.
5. Heat remainder of oil in a small saucepan on the stove over medium low heat.
6. Cut potatoes lengthwise into halves or quarters so they fit into food processor feeding tube. Process potatoes and onions using the blade that creates thin, shoe string like strips.
7. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well, remove any large pieces of potatoes or onions that weren’t processed properly.
8. Spoon potato mixture evenly into hot oiled pan.
9. Bake at 425 for 1 hour, or until the tops look crunchy and sides look golden browned. Loose edges with a knife.

Source: Quick and Kosher

Cucumber Salad

Ingredients

• 3/4 cup sugar
• half a cup oil
• half a cup vinegar
• 2 T. water
• 2 tsp. salt
• 10-12 Kirby’s
• 1 onion

Ingredients for 2 people

• 1/8 cup sugar
• 1/8 cup oil
• 1/8 cup vinegar
• 3/8 tablespoon water
• 3/8 teaspoon salt
• 2 Kirby's
• 1/4 onion

Instructions

1. Slice the Kirby's and onion thinly, with a food processor.
2. Add rest of the ingredients.
3. Mix well.
4. Let marinate overnight

Source: Rain Strap

Franks N Potatoes

Ingredients

• 2 onions, diced
• 5 franks, sliced
• 8 medium potatoes, cubed
• 1 1/2 tsp. salt
• 1 tsp. paprika

For 2 people: 1/2 onion, 2 Franks, 2 potatoes, 1/3 tsp. salt, 1/4 tsp. paprika.

Instructions

1. Sauté onions in oil until transparent.
2. Add franks, brown for 3 minutes.
3. Add potatoes and seasoning.
4. Add water to cover.
5. Cook over medium heat for 30-45 minutes.

Source: Heimishe Kitchen

Bissli Chicken

Ingredients

• Chicken Cutlet
• Duck sauce
• Bag BBQ flavored Bissli, crushed
• Bag onion ring flavored Bissli, crushed

Instructions

1. Mix the bissli flavors together in a bowl.
2. pour some duck sauce in another bowl.
3. dip chicken in duck sauce then cover with crushed bissli.
4. place in aluminum pan and bake at 350 for about 35 minutes or a bit longer until desired crunchiness is achieved.

Source: I Don’t Cook But I Give Out Recipes

Pastrami Rice

Ingredients

• Onion
• Mushrooms
• Pieces of pastrami
• Cooked rice
• Salt & Pepper to taste

Instructions

1. Sauté an onion with mushrooms.
2. Add pieces of pastrami and sauté until flavorful.
3. Don’t let it get crispy.
4. Add it to cooked rice.
5. Add salt and pepper to taste.

Source: I Don’t Cook But I Give Out Recipes

Fruit Delight

Ingredients

• 1 C. water
• 1 pkg. jello, any flavor
• 1 C. orange juice
• 1 C. crushed pineapple
• 1 pkg. frozen strawberries
• 4 kiwifruit

Instructions

1. Boil 1 cup of water and dissolve the jello.
2. Add orange juice and crushed pineapple.
3. Cut the strawberries and kiwifruit into small wedges.
4. Add to jello mixture.
5. Refrigerate until ready to serve.

Source: Dining In

Chip In for My Dishwasher Fund

Chicken Kishka Roll

Ingredients

• 1 sheet puff pastry
• 1 pkg. Fleishige Kishka
• 1 lb. ground chicken or turkey
• 1 egg, beaten, for glaze
• Mushroom sauce

Instructions

1. Roll out puff pastry to 10x14 inch.
2. Cut two pieces of parchment paper to the same size as the puff pastry.
3. Roll the kishka out between the two sheets of parchment paper.
4. Take off top paper and invert (kishka-side down) onto puff pastry.
5. Remove second sheet of parchment paper.
6. Spread ground chicken over the kishka and roll up jelly roll fashion.
7. Brush with egg wash.
8. Bake on large cookie sheet at 350 degrees for 45 minutes to 1 hour.
9. Serve with mushroom sauce.

Source: Dining In

Mushroom Sauce

Ingredients

• 2 T. Margarine
• 2 T. Flour
• 1 T. Soy Sauce
• Sprinkle of dry onion soup mix
• 1 C. Water
• 1 Can Mushrooms, drained

Instructions

1. Melt margarine in a pot.
2. Add flour and mix together.
3. Add all other ingredients except the mushrooms.
4. Heat and stir until thickened.
5. Add mushrooms.
6. Pour over Chicken Kishka roll when serving.

Source: Razzle Dazzle Recipes

Mushroom Barley Soup

Ingredients

• 1 Onion
• 3 carrots, grated
• 2 Stalks celery, diced
• 1/2 lb. Mushrooms, diced
• 2 T. Flour
• 2 Tsp. Salt
• 1/4 Tsp. pepper
• 2 Garlic cloves, minced
• 1/4 Cup barley
• 2 Quarts Water

Instructions

1. In a 4 Qt. pot, sauté onion, carrot and celery in oil until golden.
2. Add mushrooms and sauté until limp.
3. Add Flour and spices and stir for 1 minute.
4. Add remaining ingredients and cook for 1 hour.

Source: Heimishe Kitchen

Sesame Noodles

Ingredients

• 1 pack spaghetti
• 1/2 cup sesame oil
• 1/2 cup soy sauce
• 1/3 cup sugar
• 1/4 cup sesame seeds
• 3 scallions thinly sliced

Instructions

1. Cook spaghetti according to package directions.
2. Place in 9x13 pan.
3. Mix remaining ingredients well and pour over cooked noodles.
4. Mix well.
5. Bake uncovered for 30 minutes on 350.

Source: More than Kosher Cooking

Fancy Grilled Chicken

Ingredients

• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 2 clove minced garlic
• 1/4 cup brown sugar
• 1/4 teaspoon ginger
• 1 pound chicken cutlets
• sesame oil for frying

Instructions

1. Mix all ingredients together and refrigerate for 2-3 hours.
2. Remove Chicken from marinade and sauté for 10 minutes.
3. Let cool.
4. Cut into thin strips and serve over sesame noodles.

Source: More Than Kosher Cooking

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