Today is May 1, 2025 / /
Today is May 1, 2025 / /
Someone sent us this recipe last year. Reviewing our personal archives, we stumbled across it once again. We apparently noted on the recipe that it was a hit last year. 1 can cranberry sauce (we use whole berry)4 cups matzo farfel/ferfel4 eggs2/3 cup oil1/2 cup sugar2 tsp. vanilla1/2 tsp. cinnamon Pour cold water over farfel, Continue Reading »
This has got to be one of the best kugels I have tasted in a long time. Some Passover kugels are a hit and some are a miss. This one is an outrageous hit! It’s been tested on several “guinea pigs” and they LOVED it! Enjoy! A happy, healthy and kosher Pesach to y’all!–Andrea 4 Continue Reading »
THE NEW, UPDATED FOR 5772, PASSOVER FAQ IS HERE Every year, the number of questions we receive at the Operation Pesah Hot Line continues to grow and grow. We are most pleased to note this increase as it points to a heightened level of awareness and observance of the holiday. Included in this special edition Continue Reading »
We saw this recipe and decided that it looked pretty neat. We were too lazy to try it, so we asked a friend to cook some for us and invite us over. First conclustion: Our friends are not as close as we thought they were. It took several friends to get one to agree. Second Continue Reading »
I’ve been cooking for a friend lately, and she has been sharing some neat recipes with me. Here’s one I really liked. 2 Cups Green Lentils, washed and sorted (watch for little stones) Put the lentils in a soup pot and cover with water. The water should be about 1/2 inch above the lentils. Cook Continue Reading »
This is an awesome and super easy soup to prepare. Make it a day ahead for an even better taste! Brown and completely cook 1lb ground beef in bottom of large stockpot. Add in 1/2 to 1 chopped onion. Once sauteed, add in: 1 15oz can tomato sauce 1 15oz can black beans rinsed 1 Continue Reading »
Here is another winner of a recipe that we got out of Cook”s Country magazine. We tried it. It worked. We liked it. We hope you will, too. 1 1/2 pounds of carrots peeled and cut into 2 inch by 1/2 inch pieces. (Hint: first cut the carrot straight down the middle in half.)2 tablespoons Continue Reading »
Here is a great recipe we found in Cook”s Country magazine. We hope you will enjoy it. Ingredients:6 ounces ofsoftened cream cheese3 tablespoons of sugar1/4 teaspoon of cinnamon1 large egg1 cup of cold water1/2 cup of all purpose flour1 teaspoon of vanilla extract4 tablespoons of unsalted butterMaple syrup8 slices of large, good quality sandwich bread Continue Reading »
We saw this recipe in Bon Appetit magazine, and, frankly, we were impressed. Lox sure has come a long way! Check out this easy to make hoity toity attention grabber: (For an easy Creme Fraice recipe see the KN newsletter, Vol 13, No. 1. Go to www.utj.org and look in the KN archives.) 1/4 cup Continue Reading »
As a kid in Philadelphia, we ate it all the time. We called it Kamish bread. It always had nuts and fruit in it. It was not quite as crunchy as a biscotti nor as dry as Mandebrot. In our home, our mom baked it all the time. Often michiqs, it was the one treat Continue Reading »
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