Cooking with Yiddishe mama

Cooking with Yiddishe mama1,030 recipes

На кухне с еврейской мамой

Cooking recipes from "Cooking with Yiddishe mama" - page 37


Refrigerator Pickles (light pickled salad)

Refrigerator Pickles (light pickled salad)

1 English (or other seedless) cucumber 1 medium yellow squash 4 tablespoons canning-and-pickling salt 1 long, slender, medium carrot .

Fresh Corn Zucchini Chowder

Fresh Corn Zucchini Chowder

Makes 4 servings 3 tablespoons butter 1 1/4 cup yellow onions, diced 1/2 cup carrots, diced 1/2 cup celery, diced 4 teaspoons garli.

Polish Cucumber Salad

Polish Cucumber Salad

15 minutes to prepare serves 4-6 4-5 cucumbers, thinly sliced 3-4 radishes, thinly sliced 3 tablespoons green onions, finely chopped .

Spiral Cherry Snail Cake (eggless)

Spiral Cherry Snail Cake (eggless)

Make 10-12 servings Dough 2 & 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking power 1 cup butter, room temperature .

Cream Cheese Cookies

Cream Cheese Cookies

Makes 24 medium size cookies 1/2 cup butter, softened (1 stick) 4 ounces cream cheese, room temperature 1 cup granulated white sugar .

Vegetable Soup With Pearl Couscous and Salmon

Vegetable Soup With Pearl Couscous and Salmon

Yield 4 2 tablespoons olive oil 1 medium leek, white part only, thinly sliced 1 small bulb fennel, sliced 3 garlic cloves, sliced ½.

Ginger & date cookies

Ginger & date cookies

Make 4 dozens medium size cookies These cookies are soft, delicate and attractive for serving with hot tea spiced with cinnamon.

Spiced plum and honey cake (no extra sugar)

Spiced plum and honey cake (no extra sugar)

SERVES 8 1 & 3/4 cup (180g) white spelt flour, sifted (I used all-purpose flour) 2 teaspoons baking powder 1 & 1/2 cup almond flour .

Fingerling Potato Salad with Mustard Vinaigrette

Fingerling Potato Salad with Mustard Vinaigrette

Serves 4 (serving size: about 1 cup) 1/4 cup extra-virgin olive oil 3 tablespoons white wine vinegar 2 tablespoons grainy mustard 3/.

Sauteed Zucchini with Garlic and Tomato Juice

Sauteed Zucchini with Garlic and Tomato Juice

Yield: 4 servings 4 tablespoons olive oil, divided 2 large zucchini (total weight about 2 pounds), sliced 1/4-inch thick rounds or half.

Lemony Olive Oil Banana Bread

Lemony Olive Oil Banana Bread

Makes 1 loaf, which stays completely and surprisingly fresh for 4-5 days at room temperature 1 cup / 125g all-purpose flour 1 cup / 14.

Alaskan Halibut And Salmon Gefilte Fish Terrine

Alaskan Halibut And Salmon Gefilte Fish Terrine

Yield 20 servings 2 pounds halibut fillets, skinned and boned 1 pound salmon fillets, skinned and boned 3 tablespoons vegetable o.

Italian Vegetable Barley Soup

Italian Vegetable Barley Soup

Serves 8 Salt 1 cup pearled barley (I used 1/2 cup quick barley and skipped first paragraph of the recipe) 3 tablespoons oliv.

Oat Potato Pancakes

Oat Potato Pancakes

Yield 5 servings 2 ½ cups rolled oats 1 tablespoon baking powder ¾ teaspoon salt 2 cups milk of your choice (I used 1 & 1/2 cups) 2.

Low-fat Moosewood Egg Salad

Low-fat Moosewood Egg Salad

Makes 2 cups 6 eggs, boiled 1 celery stalk 1/2 red bell pepper 1-2 tbsp minced dill pickle or relish 1/4 c minced red onion .

Curry Apple Carrot Soup

Curry Apple Carrot Soup

Serving Size: 4 1 tablespoon vegetable oil 1 onion 6 medium size carrots 2 medium size apples 3 medium size potatoes 1 teaspoon cu.

Cinnamon Apple Quinoa Breakfast

Cinnamon Apple Quinoa Breakfast

Makes 2 servings 1/2 cup quinoa 1 1/2 cups water 2 large apples 2 teaspoons cinnamon Honey Some milk (I added) Peel and core .

Banana-Coconut Bread (diabetic friendly)

Banana-Coconut Bread (diabetic friendly)

Makes 12 servings 1 cup all-purpose flour ½ cup whole-wheat pastry flour or whole-wheat flour 2 teaspoons baking powder ½ teaspoon p.

"Mock" Garlic Mashed Potatoes

"Mock" Garlic Mashed Potatoes

Yield: 4 servings 1 medium head cauliflower 1 tablespoon cream cheese, softened 1/4 cup grated Parmesan 1/2 teaspoon minced garlic .

Kale Tabbouleh with Pomegranate and Quinoa

Kale Tabbouleh with Pomegranate and Quinoa

Servings: 4 -6 servings Ingredients 1 bunch of kale stems removed and finely chopped Small bunch of fresh parsley stems removed and c.

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