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Recipes |
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Kosher Recipe favorites ...
Strawberry Chocolate Shortcake A crumb crust shortcake topped with layers of Reddi-wip and juicy strawberries, all for less than 100 calories. Hands On: 10 minutes Total: 10 minutes Makes: 1 serving (1 shortcake each) Ingredients 1 chocolate-flavored graham cracker, crushed (1 cracker = 1 square) 1 tablespoon crushed pretzels Reddi-wip Original Whipped Light Cream 1/4 cup chopped fresh strawberries Directions Combine crushed graham cracker and pretzels in serving dish. Top with one serving (2 tablespoons) Reddi-wip, strawberries and another serving Reddi-wip. Serve immediately. Brought to you by:
Reddi-filled Cupcakes Ordinary cupcakes become extraordinarily FUN cupcakes when filled with creamy Reddi-wip -- gather family & friends to make individualized filled and topped cupcakes! Hands On: 10 minutes Total: 50 minutes Makes: 24 servings (1 filled cupcake each) Ingredients PAM Baking Spray 1 pkg (18.25 oz each) extra moist cake mix, any flavor1 can (7 oz each) Reddi-wip Original Whipped Light Cream Topping suggestions - Reddi-wip, prepared frosting, ice cream toppings, optional 'Sprinkle' Suggestions -- candy sprinkles, chopped nuts, toasted coconut, fresh fruit, candy pieces, optional Directions
Cook's Tips: To fill cupcakes, shake Reddi-wip can. Turn can completely upside down, insert tip into bottom of cupcake and press nozzle sideways to gently fill without cracking cupcake. (Don't worry -- 'blow outs' are tasty too!) Cupcakes may be baked the day before. Store between sheets of parchment paper in an airtight container. Fill and enjoy as desired. Brought to you by:
Potato Crusted Salmon A simple, quick and easy salmon dish with only three ingredients - Delicious! 4 – 6 to 8 ounces salmon fillets Pre-heat oven to 450 degrees F. Lightly spray a baking sheet with Manischewitz® Non-Stick Cooking Spray. Place salmon fillets skin-side down on prepared baking sheet. Spread horseradish sauce evenly over the top of each piece of salmon. Sprinkle, and then gently press the Manischewitz® Pancake Mix onto the salmon fillets so they are evenly coated. Bake for 8 to 10 minutes or until salmon is cooked through (salmon flakes with a fork.) Serving Suggestion (as per photo): Serve salmon with steamed or sautéed baby vegetables. Brought to you by:
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. |
