Yeshiva World News

Honey-Garlic Meatballs

I’m not a big meatball fan but my kids are so once a year, I make this family favorite! 2 eggs ¾ cup nondairy creamer 1 cup bread crumbs 1 tablespoon granulated onion 2 pounds ground beef 2 teaspoons minced fresh garlic 1 tablespoon margarine ¾ cup ketchup ½ cup honey ¼ cup soy sauce Preheat oven to 400 degrees. In a large bowl, whisk together the eggs and creamer. Stir in the bread crumbs and granulated onion. Add beef and mix well, stirring until completely combined. ...

Amaretto French Toast

This is sooo good. It’s worth saving a challah from Shabbos. I’ve made it pareve but you could use dairy ingredients instead if you want. 1 cup brown sugar 1/3 cup margarine ¼ cup amaretto 2 tablespoons corn syrup 1 challah, cut into 8 slices 4 eggs 2 cups nondairy creamer 1-1/2 teaspoons vanilla ¼ teaspoon nutmeg ¼ teaspoon cinnamon Lightly grease a 9 x 13-inch baking pan. In a small saucepan, combine brown sugar, margarine, amaretto and corn syrup. Bring to a low boil ...

Almond-Raspberry Cake

My husband loves marzipan and all things almond. I came late to the party but now also enjoy anything with almond paste in the ingredients. ¾ cup sugar 1/3 cup almond paste 1 cup cake flour 1-1/2 teaspoons baking powder 1 cup (2 sticks) margarine, softened ½ teaspoon vanilla 3 eggs 1/3 cup raspberry jam Powdered sugar for dusting Preheat oven to 350 degrees. Blend sugar and almond paste in food processor until finely ground. Beat almond paste, margarine and vanilla until fluffy. ...

Chocolate Topped Caramel Cheesecake

With Shavuos coming up, it is time to start looking for that perfect cheesecake. Go no further this may be it! Ingredients Servings Crust 1 1/4 cup/s Wafer Crumbs 1/4 cup/s Melted Butter Cream Cheese Mixture 24 ounce/s Cream Cheese Softened 3/4 cup/s Brown Sugar 1 tablespoon/s Vanilla 3 Eggs Topping 3/4 cup/s Caramel Cream (ribat Chalav) Or More 1 bar/s Milk Chocolate With Nuts Preparation Preheat oven to 350F. Crust: Mix together the wafer crumbs and the melted butter and ...

Easiest Lasagna

Ingredients 1/2 box lasagna noodles 1 jar (500 grams) pasta sauce (or more) 2 containers (250 grams each) cottage cheese (whatever percentage you want) 2 containers (250 grams each) givinah livana (Israeli white cheese) grated cheese Preparation Preheat the oven to 350F. Mix together the cottage cheese and givinah livanah. In a 9x13 pan put a thin layer of sauce on the bottom. Put a layer of noodles (do not cook them first) on top and then some of the cheese mixture (about 1/3). ...

Strawberry Meringue Torte

Crust: 1-½ cups crushed almond or coconut macaroons 2 tablespoons unsalted margarine, melted ½ cup finely chopped nuts, such as pecans or walnuts ½ cup sugar Filling: 2 large egg whites, at room temperature 1 cup sugar 2 cups sliced strawberries 1 tablespoon lemon juice 1 teaspoon vanilla Sauce: 1 (10-ounce) package frozen sliced strawberries 2 tablespoon orange marmalade 1 tablespoons currant jelly 1 cup sliced strawberries Process the macaroons and the margarine until ...

VIDEO: Jamie Gellers Gefilte Fish Cakes

This kosher for Passover gefilte fish recipe is so good you will want to make it all year. It is a fantastic way to change up your jarred gefilte fish.

VIDEO: Jamie Gellers Potato Chip Chicken Schnitzel

Jamie Geller shows you how to make Potato Chip Chicken Schnitzel

Chocolate Fruit Nut Bark

3 cups chocolate (whatever kind you like, depending on your taste preferences and if you would like it to be dairy or pareve) 1-1/2 cups toasted matzah farfel ¾ cup toasted chopped nuts (pecans, cashews, walnuts or almonds or some combination) ¼ cup dried apricots, diced ¼ cup chopped marshmallows ¼ cup dried cranberries Melt chocolate over very low heat, stirring until smooth. Add rest of ingredients, mixing well. Line cookie sheets with waxed paper. Drop tablespoonfuls of the ...

Asparagus With Red & Yellow Pepper Coulis

This is adapted from The New York Times Passover Cookbook. 2 yellow peppers 2 red peppers ½ cup olive oil 2 tablespoons red wine vinegar Salt and pepper to taste 40 fresh asparagus spears Cut the peppers in quarters and boil in separate pans until soft. Drain. Combine the red peppers with half the olive oil, 1 tablespoon red wine vinegar and salt and pepper. Purée. Do the same with the yellow peppers. Place in separate containers and refrigerate. Steam asparagus until tender – ...

Chicken Cacciatore

Great – and easy – Chol Hamoed or even Yom Tov dinner. 4 tablespoons olive oil 8 to 10 boneless, skinless chicken breasts 1 onion, chopped 2 green peppers, chopped 2 red peppers, chopped 2 yellow peppers, chopped 2 carrots, chopped 1 (29 ounce) can stewed tomatoes ½ cup sliced black olives ½ cup sliced green olives 1 pound mushrooms, sliced 1 teaspoon oregano 1 teaspoon basil ¼ teaspoon pepper Heat oil in a large skillet over a medium heat. Cook chicken until lightly ...

Video: Tips & Tricks for Making Perfect Matzo Balls (Kneidlach)

These quick and easy tips will pay big dividends. This year, make your Matzo Balls deliciously perfect! Ingredients: 6 Eggs 1 cup Oil 1 cup Water ½ tsp Baking Powder 1 pinch Salt and Pepper 18 oz (or 500 gram) Matzo Meal Fine Directions: 1. Mix all the ingredients with a fork. Adding the matzo meal gradually until the mixture is thick but not too hard. Add more matzo meal if too soft. 2. Let harden in fridge for an hour. 3. With wet hands form into about 60 balls and drop ...

Chocolate-Dipped Frozen Banana Bites

This is an easy and fun Pesach dessert or snack. 2 cups bittersweet chocolate chips 2 tablespoons oil Assorted toppings for coating banana (such as toffee bits, chopped salted pecans, or toasted shredded sweetened coconut) 3 ripe bananas, peeled, cut into ½-inch-thick slices Melt chocolate and oil in heavy small saucepan over low heat, stirring until smooth. Let stand 15 minutes to cool. Place each topping separate shallow dish. Line baking sheet with foil. Arrange banana slices on ...

Chicken Françese

4 skinless, boneless, chicken breasts (about 1-1/2 pounds), pounded flat Potato starch for dredging Kosher salt and freshly ground black pepper 4 large eggs 3 tablespoons water 1/4 cup extra-virgin olive oil 1/2 lemon, with rind, cut in thin rounds 1/2 cup dry white wine 1 cup chicken broth 1/2 lemon, juiced Directions Put potato starch in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 ...

Roasted Tomato & Portobello Mushroom Salad

Roasted tomatoes: 9 vine ripened tomatoes 6 cloves garlic, chopped 2 sprigs fresh thyme Olive oil Salt Cut tomatoes in half and scoop out the sides. Toss with olive oil, salt and fresh thyme. Slow roast the tomatoes; cut side down for two hours at 225 degrees. Turn the tomatoes over and roast another two hours. Set aside. 5 Portobello mushrooms, sliced 3 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons red wine Salt and pepper Toss the mushrooms with olive ...

Chocolate Mousse Cake

This dessert has become a Pesach family tradition in our home and it is the job of the oldest girl at home to make it every year. 8 ounces semisweet chocolate ½ cup (1 stick) margarine 8 eggs, separated 1 cup sugar 1 teaspoon vanilla Preheat oven to 325 degrees. Melt chocolate and margarine over very low heat. Stir until smooth and set aside. Beat egg yolks with ¾ cup sugar. Gradually stir in chocolate and vanilla. Beat whites until soft peaks form. Gradually add remaining ¼ ...

Balsamic Chicken With Pears & Cherries

Serves 6 6 chicken breast halves, boneless and skinless Kosher salt and freshly ground pepper 1 tablespoon extra virgin olive oil 1 shallot, chopped 2 medium pears, peeled, cored, and sliced 1 cup chicken broth 1/4 cup good quality aged balsamic vinegar 2 tablespoons sugar 2 teaspoons potato starch 1/4 cup dried tart cherries Pound chicken breasts to a uniform thickness of 1/2″. Season with salt and pepper on both sides. In a large frying pan over medium-high heat, add the ...