do you have some Jewish recipes?

Question

baking

Answer 1

Potato Pancake Pie
Serving Size : 6

3 to 4 Tbs. olive oil
4 or 5 large baking potatoes
2 tsp. coarse salt, or to taste
Freshly ground pepper, to taste
1/4 tsp. Hungarian paprika, or to taste
1/2 bunch fresh flat-leaf parsley, stems discarded and leaves chopped

Preheat an oven to 425°F. Oil a 10-inch ceramic quiche dish or a 10-inch glass pie dish with 1 tsp. of the olive oil.

Shred the potatoes into a bowl, working as quickly as possible to prevent them from turning brown. Transfer the shredded potatoes, a few handfuls at a time, to the prepared dish. Sprinkle each batch with some of the coarse salt, a few grindings of pepper and a few drops of olive oil. Repeat the layering until the potatoes are level with the rim of the dish. Drizzle the top with the remaining olive oil, then season with salt, pepper and the paprika.

Roast until the potatoes are dark brown and crisp on top and soft inside when pierced with a fork, 50 to 55 minutes. If the potatoes begin to brown too quickly, reduce the oven temperature to 350°F.

Remove from the oven and let rest for 5 to 10 minutes, then cut into wedges. Sprinkle with the parsley and serve immediately.
Adapted from Williams-Sonoma Lifestyles Series,Everyday Roasting,by Janeen Sarlin (Time-Life Books, 1998).
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=52FC8DB2-3B37-4768-AD99C8E382024B5E
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Sweet Apple Noodle Kugel
Serving Size : 12

12-ounces wide noodles
4 medium cooking apples, peeled, cored, and thinly sliced (4 cups)
2 tablespoons margarine or cooking oil
4 eggs, beaten
2 cups apple juice
3/4 cup sugar
2 tablespoons honey
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 cup dried tart cherries or raisins
1/2 cup chopped pecans

Cook noodles according to package directions in a large saucepan or a Dutch oven. Drain noodles, rinse, and drain the noodles again. Set aside. Lightly grease a 3-quart rectangular baking dish; set aside.

Cook apples in a large skillet in hot margarine or oil over medium heat for 3 minutes; set aside. Whisk together the eggs, apple juice, sugar, honey, cinnamon, and vanilla in a large mixing bowl. Layer half of the noodles in the prepared dish. Top with the apples and cherries or raisins. Add remaining noodles. Sprinkle pecans over the top. Pour apple juice mixture over all. Cover dish with foil.

Bake in a 350 degree F oven for 40 minutes. Uncover and bake 15 minutes more. Cool on a wire rack about 30 minutes. Serve warm.

http://www.midwestliving.com/recipe/recipedetail.jhtml?recipeId=39262

Answer 2

Bailik (buy-lick)
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
3 eggs
2 tablespoons Hungarian paprika, divided
2 tablespoons prepared yellow mustard
1 pinch salt and pepper to taste
2 cups matzo meal
1 cup oil for frying
DIRECTIONS
In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.

Shabbat Challah
INGREDIENTS
3 tablespoons active dry yeast
4 cups warm water
2 tablespoons salt
1/2 cup white sugar
1 cup vegetable oil
4 eggs
12 cups all-purpose flour
1 egg
3 tablespoons water
1/2 teaspoon vanilla sugar, or vanilla extract
1/4 cup sesame seeds
DIRECTIONS
In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.
Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.

Answer 3

here are a few jewish baking recipes

CHEESE CAKE WITH MERINGUE FOR SHAVUOTH
Source: "OUGOT BE KHAMESH DAKOT" (Cakes Prepared in 5 Minutes) by Ruth Yoles

4 eggs
1 pound cream cheese 9% (I use one 9% and one 5% or even both 5%)
1 cream (shamenet)
1 tablespoon self raising flour
1/2 teaspoon vanilla extract
1 tablespoon of lemon juice
Rind of a whole lemon
1 cup sugar
Well greased round cake pan (26 cm diameter) I use a T- fal springform or a square pyrex dish

1. Heat the oven to 180 degrees Celcius.

2. Mix one egg and 3 yolks with cheese, cream, flour, vanilla, lemon juice, lemon rind and 3/4 of cup sugar.

3. Pour the cake mix in the cake pan and bake for 20 minutes.

4. Prepare the meringue by mixing well the 3 egg whites, then add sugar.

5. Spread the meringue on top of the cake, return to the oven and continue baking for 20 minutes.

6. After cooling, keep in the fridge.

BEIGELE
3/4 cup oil
3/4 cup sugar
3 eggs
3 teaspoons baking powder
5-6 cups of flour
1/2 cup orange juice
1 teaspoon vanilla extract
Anise- according to taste
Knead the dough together. Break off small pieces and form into pretzel shape or just into small circles. Brush with beaten egg and sprinkle with sesame seeds. Bake in a moderate oven until golden brown.

KICHEL
Source: Jewish Cooking in America by Joan Nathan

Yield: about 20

1 large egg
1/4 teaspoon salt
1/4 cup sweet red wine
1/2 to 1 cup all-purpose unbleached flour
Vegetable oil or Crisco for deep-frying
Confectioners'sugar
1. Beat the egg well. Then add salt, wine, and gradually the flour until you have a sticky elastic dough, almost like the consistency of molasses.

2. Flour your hands and break off pieces not much bigger than a marble. Roll out paper-thin on a floured surface. Cut in segments approximately 2 by 4 inches (dough the size of a large marble will make about 3), or cut on the diagonal very thin strips or whatever shape you wish.

3. Pour about 2 inches of oil into a heavy frying pan and heat to 375 degrees. Slide the strips carefully into the hot oil. Let cook a few seconds on each side. Soon they will bubble and puff up like hazenblosen. Remove with a spatula and drain on paper towels. When cool sprinkle with confectioners' sugar. Eat immediately or let sit, covered well, for one day with plastic wrap

Answer 4

ASHKENAZIC SOUR CREAM COFFEE CAKE (SMETENEH KUCHEN)
Coffee cakes rank among the most popular of comfort foods, welcomed at breakfast, lunch, afternoon tea, dinner, and as the name indicates, coffee breaks. A coffee cake batter is generally more liquid than a quick bread one and contains a bit more sugar, and as a result, the final product is lighter and moister. On the other hand, coffee cakes tend to be less sweet than butter cakes. There are many versions of kuchen, this streusel-topped sour cream type being a very popular one. It is commonly served at the meal following Yom Kippur, or Shavuot, and on Sabbath afternoons or the melaveh malcha ("accompanying the queen") party following the Sabbath. For the later occasion, spices are added to the batter and topping, reflecting those used during the havdallah ceremony signaling the end of the Sabbath.
Streusel Topping:
1/2 cup granulated or brown sugar, or 1/4 cup each
1/2 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg or cloves (optional)
1/4 cup (1/2 stick) unsalted butter or margarine, softened
1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination (optional)
Batter:
2 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter or margarine, softened
1 cup granulated or brown sugar or 1/2 cup each
4 large egg yolks, or 3 large eggs
1 cup (8 ounces) sour cream or plain yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest (optional)

Glaze (optional):
1 cup confectioners' sugar
1/2 teaspoon vanilla or almond extract
1 to 2 tablespoons milk or water




1. Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.
2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. If desired, stir in the nuts.

3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.

4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.

5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.

6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

HINT:
When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.

VARIATIONS
Single-Layer Coffee Cake:
Spread all the batter in a 13-by-9-inch pan, sprinkle with all of the topping, and bake for 30 to 35 minutes.

Fruit-Filled Coffee Cake:
After adding the middle layer of streusel, top with 1 cup peeled, cored, and thinkly sliced cooking apples, 1 cup peeled, pitted, and sliced peaches, or 1 cup pitted cherries, blueberries, blackberries, or raspberries.

Cheese Coffee Cake:
Combine 8 ounces softened cream chees, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract. Spread over the top of the batter, leaving a 1-inch border on all sides. If desired, spread 1/2 cup melted blueberry, cherry, raspberry, or strawberry preserves or pie filling over the cheese mixture. Sprinkle with the streusel.

One 9-inch square or Bundt cake; 6 to 9 servings
The World of Jewish Desserts

Answer 5

I do not personally have any but I know where you can get some.
Go to www.midash.org.

This site has the best Jewish recipies I have ever seen. You name it, they have it!! All of the recipies are authentic and very
good. I know you will enjoy this site very much. Have fun!!

Answer 6

Reservations

Answer 7

10-Minute Lasagna
Servings [Reset]
Keys : Pasta Jewish Jewish Kosher
Ingredients :

1boxlasagna noodles
1can(large) tomato sauce
2ctCottage cheese
American cheese to taste
2cupWater

Method :

* I feel it is my personal responsibility to let everyone in the world know about my 10-minute lasagna. It requires no boiling of noodles and you can cook it in a fleishig oven because the pan is tightly sealed ( at least according to my understanding).
* In an aluminum lasagna tin, layer as follows:
* 2 layers of lasagna noodles
* sauce
* cottage cheese
* sauce
* 1 layer of lasagna noodles
* American cheese
* sauce
* rest of lasagna noodles
* sauce
* Pour 2 cups of water over the whole thing. Courage! It will look terrible.
* Put a sheet of tin foil over it and tightly seal it. Bake in a 425 degree oven for about 1 hour. Let it rest before cutting it so it will not fall apart.
* That's it. You may make any additions you wish. I have added vegetables and different seasonings according to my mood and what I find in the pantry, but it is very acceptable to children plain.


















5-Fruit Kugel * RATING * 5 out of 5 1 reviews
[Reset]
Keys : Kugels Side Dish Desserts Jewish Jewish Kosher Warm Room
Ingredients :

8ozMedium-wide noodles
1/4cupDark seedless raisins
12xPitted dates cut in small pieces
10xSoft pitted prunes cut in small pieces
1xSweet apple - peeled and coarsely chopped
(Golden Delicious or Washington State)
12xUnsweetened canned pineapple chunks drained and cut in small pieces
2tblFresh lemon juice
1cupPart-skim ricotta cheese
1cupReduced-fat sour cream
1/4cupHoney
1/4tspSalt
1/4tspFreshly grated nutmeg
1/2tspGround coriander
1/2tspGround cardamom
1/2tspCinnamon
2tblGranulated sugar
(or firmly packed light brown sugar)
2tblFrozen orange juice concentrate
(or frozen pineapple juice concentrate)
2tblMelted sweet pareve margarine
(or sweet margarine/butter blend) plus
1 1/2tspCold sweet pareve margarine to grease casserole
2lrgEgg yolks
3lrgEgg whites

Method :

* Preheat oven to 350 degrees. Cook noodles in a large pot of boiling water until tender but not oversoft. Pour into a colander and drain well. Transfer to a large bowl.
* Put raisins, dates, prunes, apple, and pineapple into a small bowl. Stir in lemon juice.
* In a third bowl, combine and blend ricotta cheese (stir it up first), sour cream, honey, salt, spices, sugar, and concentrate. Stir in melted shortening. Put eggs into a cup and beat with a fork; combine with mixture. Pour over noodles and fold in. Then fold in fruits.
* Grease an 8- or 9- by 12-inch Pyrex casserole with shortening. Fill with kugel, distributing fruit evenly. Cover tightly with a sheet of heavy-duty aluminum foil and bake for 40 minutes. Uncover and bake until surface looks set (about 10 minutes). Remove from oven and place on a trivet to cool for 10 minutes before cutting into serving pieces. Serve warm or at room temperature.
* May be served as a side dish or a dessert.
* This recipe serves 8 to 10.























A Gahntze Tzimmes
Servings [Reset]
Keys : Beef Meats Jewish Jewish Kosher
Ingredients :

3xTo 4 lbs boneless brisket
2tblSchmaltz (rendered chicken fat)
3lrgCarrots
1/2lbPrunes--pitted
1/2lbDried apricots
1xLemon--thinly sliced
3lrgSweet potatos
Juice of 1 orange
5cupBoiling water
1 1/2tblBrown sugar
2tblFlour

Method :

* Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices.
* Peel sweet potatos and cut in 1-inch slices. Place over meat and fruit in the roaster.
* Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange juice mixture. Pour over the Tzimmes. If necessary, add more boiling water to bring liquid to the top of the tzimmes.
* Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer.

Answer 8

http://www.recipesource.com/ethnic/non-regional/jewish/

here are some