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Recipes |
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Kosher Recipe favorites ...
Salmon Patties 1 15 oz. can pink salmon Drain salmon well. Remove skin. In a medium mixing bowl, flake salmon well while crushing any bones. Add onion, dill weed, eggs and mayonnaise to salmon and mix well. Form into patties; carefully coat with bread crumbs. In a medium frying pan heat 1/8- to 1/4-inch of oil on medium heat. Fry patties four at a time, turning when browned. Drain on a paper towel. Serve hot. Salad with Creamy Ranch Dressing 2 hearts of Romaine, washed, dried and cut into bite-size pieces Toss all ingredients in a large salad bowl. Add enough dressing to coat lettuce. Mix thoroughly. Serve immediately. Ranch Dressing: Combine all ingredients in a small bowl. Mix thoroughly. Store extra dressing in refrigerator. Potato and Onion Frittata 2 tablespoons olive oil In a medium 10-inch nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine. Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes. Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet. Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes. Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges. Pasta with Garlic and Oil 1 pound angel hair pasta, cooked al dente, reserving 1/2 cup pasta cooking water Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 3/4 teaspoon table salt or 1 teaspoon seal salt flakes to pasta; toss well to combine. Serve immediately, sprinkling individual bowls with portion of Parmesan, if desired. Raspberry Buckle ½ cup unsalted butter or margarine, room temperature Preheat oven to 350°. Butter a 2-quart oval or square baking dish. In a large bowl, whisk together flour, salt, and baking powder. In another large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. With mixer on low speed, gradually add flour mixture until incorporated. Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired. |