Miscellaneous

(Pareve)
November 14, 2013

2 apples — Granny Smith peeled, cored, shredded 2 potatoes — Idaho peeled, shredded 2 tablespoons matzo meal, as needed 2 scallions diced 2 eggs large 4 tablespoons canola oil for frying 1/4 teaspoon cinnamon 1⁄2 pint of sour cream Peel, core and shred apples, and soak them in 12 ounces of Sprite or lemon CONTINUE »

(Meat)
November 14, 2013

1/4 pound pastrami sliced 1 pound fresh brussels sprouts/sliced 1⁄2 pound shallots or onions / chopped small salt and pepper to taste 4 tablespoons margarine Cook pastrami in one tablespoon of margarine, until crispy, them remove from pan, let cool, and roughly chop, and reserve. In the same pan add the remainder of margarine, add CONTINUE »

(Dairy)
November 14, 2013

1⁄2 stick unsalted butter 1 large onion, diced 21⁄2 pounds fresh carrots, peeled and diced (try to use the ones with greens on them; they are much sweeter) 2 ribs celery, leaves included, diced (or use leeks, white parts) 8 cups chicken stock or broth 1⁄4 cup plus 2 tablespoons fresh dill 1⁄2 teaspoon salt CONTINUE »

BY (pareve/dairy)
November 6, 2013

2 cups canned pumpkin puree (1 regular-size can) 1 package (8 ounces) regular or pareve Tofutti cream cheese, slightly softened 1 cup dark brown sugar 2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon pumpkin pie spice or a dash of nutmeg Cream together pumpkin and cream cheese. Add in all other ingredients until CONTINUE »

(pareve)
November 6, 2013

1 can pumpkin 1 can chick peas, drained and rinsed 3 tablespoons tahini (sesame paste) 1 clove garlic 3/4 teaspoon cayenne pepper (more or less) 1/4 teaspoon cinnamon (or more to taste) 21/4 tablespoons olive oil 2 tablespoons lemon juice salt and pepper to taste Place the pumpkin and all remaining ingredients in a food CONTINUE »