Miscellaneous

May 29, 2013

Pareve/Dairy Ingredients 8 ice cream sandwich bars 1⁄2 cup Kahlua, or any coffee flavor liqueur 1⁄2 cup toffee bits 1 8-ounce container frozen whipped topping, thawed Chocolate ice cream syrup 1⁄2 cup chopped walnuts, pecans or even salted peanuts, optionalCONTINUE »

May 29, 2013

Pareve Ingredients 2 large or 4 small pieces of homemade or gefilte fish from a jar, including jelled broth Small carrots from fish, optional 4 ounces pareve Tofutti cream cheese, room temperature 1 to 2 teaspoons white horseradish or white pepper, to taste Dry dill, to taste and garnishCONTINUE »

May 29, 2013

This star was born just recently on a crazy-hot day, where I was ready to go to all lengths to avoid using the oven. I just mixed everything, poured and prayed. I fretted all day and sampled smidgens of the mixture a dozen times on the sly to see if it was setting. I needn’t CONTINUE »

May 29, 2013

You will create a sensation with this dish! It will make you look like a chef without too much hard work. You will like the freedom it gives you on party day, as you can make it a day or two ahead of time and keep it chilled. Passover winner, too! If you get ambitious, CONTINUE »

May 29, 2013

With $25,000 in prizes for the first-place winner, the Manischewitz Cookoff has now become one of the biggest annual cooking contests. I was at the latest Manischewitz Cookoff and got to taste every recipe from the five finalists. The winning recipe, a takeoff on Thai “Pho” (pronounced “Fuh”) soup, was delicious. It was simple, creative CONTINUE »