Adapted from the files of Daniel Rogov, author of Rogov's Guide to Kosher Wines 2010 A Traditional Italian dish, consisting of braised veal shanks in white wine. Two wines are suggested that complement the dish. Ingredients: 1/2 cup olive oil or less 1/2 cup flour, approximately Salt and pepper as...

Adapted from Quick & Kosher Meals in Minutes by Jamie Geller If you really crave a bun with your burger, then go traditional. To warm tortillas: Microwave, covered with a damp paper towel for 20 to 30 seconds on medium. Ingredients 1 pound ground beef 1 poblano pepper, seeded & finely diced 2...

Adapted from Cooking Light Magazine Ingredients: 2 tablespoons red wine vinegar 1 1/2 tablespoons Dijon mustard 4 garlic cloves, minced 1 pizza crust 1 1/2 cups shredded cooked chicken breast (about 8 ounces) 1 cup chopped plum tomato 1 cup chopped mushrooms Daiya Mozzarella Shreds, dairy-free...

KosherEye.com Adapted by KosherEye from an Atlanta Journal–Constitution Newspaper Golden Whisk Award winning recipe. Can easily make only half of the recipe. From the Atlanta Journal-Constitution article: Catering consultant Nancy Lutz provided this recipe, a sure-fire crowd-pleaser, for our Super...

KosherEye.com Adapted by KosherEye - Vegetarian or Meat Ingredients: 2 Tablespoons oil 2 cans beans - pinto, garbanzo, kidney, great northern or chili 1 can Heinz vegetarian baked beans 6 garlic cloves, minced 2 onions, chopped 1Tablespoon chili powder 1/4 teaspoon red pepper flakes 1 Tablespoon...

Adapted by KosherEye Ingredients: 1 pound ground beef* 2 jars Marinara sauce 3, 6 ounce cans tomato paste 1/4 cup sugar 3 cloves garlic, chopped 1 onion, chopped 1 1/2 tablespoons dry Italian seasoning 1 bay leaf Pinch crushed red pepper 8 ounces spaghetti Directions: Brown ground beef and place...

Adapted from a recipe by renowned artist Barbara Ladin Fisher Ingredients: Crust: 2 cups flour 3 tablespoons dried onion flakes 1 teaspoon salt 1 teaspoon sugar 1 egg 1/2 cup margarine or oil 2-4 tablespoons water Filling: 2 cups onions, minced 2-3 pounds ground beef 1 /2 pounds chopped mushrooms...

Adapted by KosherEye.com Ingredients: 5 pounds potatoes, cooked and mashed 1 onion, chopped 2 garlic cloves, chopped 1 lb. beef, browned 1 beaten egg 1/2 teaspoon each pepper, cumin (to taste) 2 cans creamed corn Directions: Grease a 9 x 13-inch baking dish. Preheat oven to 300 degrees. Brown meat...

A KosherEye Signature Recipe Made with Daiya parve alternative kosher cheddar -– Have it Your Way! Because of shrinkage during cooking, we start off with more than 1/4-pound of meat in order to end up with a "Quarter Pounder". Ingredients: 1 lb. ground chuck for 3 burgers Salt, pepper or your...

Sautéed Center-cut Veal Chop with a Green Peppercorn Sauce by Chef Shaya Klechevsky, At Your Palate This KOSHER VEAL RECIPE was CONVERTED from the NON-KOSHER Côte de Porc, Sauce au Poivre Vert , Sautéed Center-cut Pork Chop with a Green Peppercorn Sauce. This is a familiar dish on a variation of...

by Chef Shaya Klechevsky, At Your Palate Infusing French influences on a brisket recipe leads to a rich, moist and soft brisket. It includes multiple dimensions with wine and delicious aromatics like carrots, potatoes and turnip. A divine dish! Ingredients: 1 large onion, diced 2 cloves, whole 4...

Adapted from The Kosher Express I admit that when I first heard the concept of boneless ribs, I was quite the skeptic. I didn’t believe that they could ever taste as good as the Bone-in ribs. I was wrong. Here is the recipe I created to make the perfect BBQ ribs. Ingredients: One package of...

KosherEye.com A KosherEye Signature Recipe Ingredients: 5 pounds beef short ribs, boneless or with bone 2 medium onions, chopped 6 medium carrots, peeled and chopped 4 celery stalks, chopped 4 cloves garlic, roughly chopped 1 (15-ounce) can tomato paste 1 bay leaf 1/2 teaspoon dried thyme 2...

Adapted from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in Franceby Joan Nathan A RÖMERTOPF, A PORUS CLAY POT developed in the 1960s by a German company, is often used in Alsace and southern Germany for long- simmering stews. These stews may be akin to Alsatian baeckeoffe, a pot...

KosherEye.com From Sue Fishkoff, author of Kosher Nation This is my great-grandmother's recipe, although I use 1 cup of sugar to reflect contemporary taste buds. She was from Ukraine, where sweet-and-sour sauce was the only way to cook stuffed cabbage. Ingredients: 1 large head of green cabbage 2...

KosherEye.com Recipe adapted from 97 Orchard by Jane Ziegelman (Harper Collins) This stuffed-cabbage recipe is from Frieda Schwartz, born on the Lower East Side in 1918. Her special touch is the addition of grated apple to the filling. Ingredients: 1 pound ground beef1 egg3 cups canned tomatoes1/2...

Courtesy of Strauss Brands Incorporated Ingredients: 2 lamb racks, trimmed 1 1/2 teaspoons stone ground mustard 1/2 cup unseasoned dry bread crumbs 1/4 cup finely chopped fresh parsley 1/2 teaspoon dried rosemary leaves, crushed 1/4 teaspoon pepper Directions: Preheat oven to 375ºF. On roasting...

Courtesy of Strauss Brands Incorporated Ingredients: 2 lamb racks, French cut Salt and pepper, to taste 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 tablespoon chopped fresh Italian parsley leaves 1 tablespoon chopped fresh cilantro leaves 1 tablespoon grated fresh gingerroot...

Adapted from Norene’s Healthy Kitchen (Whitecap) by Norene Gilletz They’ll never guess that the sauce for these scrumptious meatballs is made with diet cola and barbecue sauce. These do double duty as a main dish or appetizer. Ingredients: Meatballs:1 lb (500 g) extra-lean ground beef (or lean...

KosherEye.com Adapted from How to Cook Everything by Mark Bittman My favorite beef brisket recipe is about as basic as it gets, with no more additional flavoring than onion, garlic, and tomato. Searing the brisket before you braise it develops the flavor of the meat somewhat, but if you’re in a...