i need a kosher italian cuisine!!?

Question

why is that some foods you have to use pork, beer, or wine to make the food taste good! i am looking for any type of website that has all types of food, greek, italian, indian anything except it must be kosher!! help me out please!!!

Answer 1

Baked Lasagna
(Basic Tomato/Meat Sauce)

1 lb. ground lean beef
1 medium onion, minced
1 large can (29 oz.) Hunt's brand tomato sauce
1 small can (15 oz.) Hunt's brand tomato sauce
5 c. water
1/2 lb. fresh mushrooms (Optional)
3 T. oil (vegetable or olive)
1 t. sugar
salt to taste

In skillet, add oil and thoroughly brown beef. Add onion and sauté 2-3 minutes. Add small amount of salt to beef and onion. Drain fat and transfer into 4-6 quart pan. Add cans of tomato sauce (Hunt's brand already contains all needed seasonings) and water. Bring to boil for 5-10 minutes. Reduce heat and simmer for approximately 30 minutes on low boil. Add mushrooms, if desired, and continue cooking (simmer) for 30-40 more minutes, stirring frequently. Sauce will be sufficient for one pound of pasta.

.
(Baked Lasagna)
1 lb. pkg. lasagna noodles
2 15-oz. containers Ricotta cheese (Sorrento brand)
1 8-oz. (glass) jar Kraft Parmesan or Parmesan/Romano blend grated cheese
1 6-oz. package Kraft Four Cheeses (contains Provolone, Mozzarella, etc.)

Use double recipe of Basic Tomato/Meat Sauce and 1 lb. lasagna noodles cooked according to instructions on package. Assemble layers in 10" x 15" shallow casserole. Cover bottom of dish with sauce. Sprinkle on grated cheese. Add single layer of cooked lasagna noodles. Top with generous amount of sauce and grated cheese, lightly. Second layer: noodles, sauce, Ricotta, grated cheese, shredded four cheeses, lightly. Third layer: noodles (no sauce this layer) topped with Ricotta cheese spooned heavily, grated cheese and shredded four cheeses. Top layer: noodles, heavy amount of sauce; decorate top with slices of Ricotta in the center of slices that will be served and sprinkle with grated cheese. Cover with foil and bake at 350 degrees 45 minutes or until bubbling in center. Remove from oven; uncover and top with 1 cup of shredded four cheeses, or if preferred, Mozzarella or Muenster cheese. Bake 10 minutes more, or until cheese melts. Let stand 10 minutes before cutting into squares and serving.

Tiramisu


3 c. mascarpone cheese
1 1/2 c. confectioners' sugar
1/4 c. Marsala wine
3/4 c. double creme
2/3 c. water
5 t. instant espresso
1 store-bought butter pound cake
In a medium bowl, using electric mixer set on medium speed, beat the mascarpone cheese, 1 cup confectioners' sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute.; set aside. In a small saucepan over high heat, combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool. Slice pound cake 1/4-inch thick. In a 2 quart oval or rectangular glass or ceramic dish, arrange slices of cake in a single layer over bottom of dish, trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do layer number 2. Brush expresso over cake slices and top with remaining cheese. Cover with plastic and refrigerate until firm. Before serving, sift cocoa evenly on top. Use a large scoop to serve on plates.
Another Italian Recipe
Fast but fit for a wedding...Transform a traditional three-hour soup recipe into a quick, midweek dinner possibility by using frozen meatballs (readily available in the supermarket frozen food section) and Quickie Italian Wedding Soup is only 25 minutes away. Canned broth is another time-saving ingredient in this soup!


Quickie Italian Wedding Soup

1 10-oz. package frozen chopped spinach
1 t. olive oil
1 medium onion (for about 3/4 c. chopped
8-10 already-peeled baby carrots (for about 3/4 c. chopped)
2 stalks celery (for about 3/4 c. chopped)
1 t. bottled minced garlic
1 t. Italian seasoning blend
2 c. water
2 cans (14 oz. each) fat-free chicken broth
1 pkg. (1 lb.) frozen Italian-style meatballs (about 30 meatballs)
1 can (15-ounces) cannellini beans (white kidney beans), see Cook's note
3 T already-shredded Parmesan cheese
1/4 t. ground black pepper
1/4 t. salt
1 large egg
Remove the spinach from its packaging and place it on a microwave-safe dish. Microwave, uncovered on high for 5 minutes to thaw.
Meanwhile, heat the oil on medium in a 4 1/2-quart Dutch oven or soup pot. Peel and finely chop the onion, adding it to the pot as you chop. Dice the carrots, adding them to the pot as you chop. Dice the celery and add it to the pot. Add the garlic and Italian seasoning. Stir and cook until the onion is tender, about 1 minute more.

Add the water and broth. Raise the heat to high and bring the liquid to a boil. Drain the spinach well, squeezing out the excess water. Add it to the pot. Add the meatballs. Stir to mix well. Bring the soup back to a boil.

Drain and rinse the beans. Add them to the pot. Reduce the heat to medium, maintaining a slow boil and cook until the meatballs are heated through, about 5 minutes more.

Meanwhile in a 2-cup or larger bowl, combine the Parmesan cheese, salt, pepper and egg. Stir vigorously with a fork or a small whisk until egg and cheese are thoroughly mixed.

When the meatballs are heated through, reduce the heat to low and slowly drizzle the egg mixture over the soup, stirring constantly. Stir and cook for 2 minutes until egg mixture is thoroughly incorporated and soup begins to thicken slightly. Remove the pot from the heat. Spoon the soup into shallow soup bowls and serve immediately

Answer 2

Kosher food is blessed by a priest.You have to go to a specialty shop.

Answer 3

links on here

Answer 4

try and enjoy