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Fried hotdogs? So good you’ll not want to share the technique. Score one of those super-sized kosher dogs. Deep fry (if you are baking French Fries – pop a couple of these in the oil). The dogs flare up and bulk in size – offering a crisp exterior and hot, juicy interior. Ballpark mustard, a fresh poppy seed roll and you’ve got game. A super 4th of July snack.
Nothing out of a box can touch this.I like the combination of Havarti and orange cheddar for this or use Monterey Jack and cheddar. A toasty, buttery crumb topping makes this cafeteria style classic. This reheats like a charm, freezes well but is sublime, fresh and bubbling from the oven with a green salad and grilled hot spiced sausages and Dijon mustard. Did I tell you it even helps you build strong bones? If you are out of breadcrumbs, use soda cracker crumbs.
A pastry bag does quick work of filling casings. You can also make this into sausage patties, fry what you need and freeze the rest. Then prepare what you need for your own breakfast sandwiches at home (sans drive thru). Although this is primarily turkey meat, it uses some chicken and veal but all turkey is fine too.
This is slick and sumptuous. Five minutes of your time, no candy thermometer and just rave reviews. You can also stir in chunks of Oreo cookies, a jar of marshmallow cream, dried cherries. dollops or dulce de leche, or chunks of mint chocolate.
These are lickity split to make but wonderful, served with chilled salmon or turkey.
If measures and precision were not part of recipe writing or too-zealous bakers (who forget it's not about the measure, it's about the heart of the matter..), how would this baker write the perfect recipe for an Old-Fashioned Apple Pie? Easy as pie....you write from the heart and true spirit of the baker. It's pie recipes as they really should be written.....for the recipe that goes with this tribute, visit Old Fashioned Apple Pie.
This dreamy, ambrosial apple sauce wil never make it from the pot to the dessert dish. Forget about leftovers! It is outstanding on its own, or atop chesecake, yogurt and granola, or with vanilla ice-cream. The combination of apples, vanilla and a few other goodies makes this a new classic.
This is rich, smooth and sumptuous. Perfect for Rosh Hashanah or break-the-fast Yom Kippur or a Sunday brunch dish.
This tastes remarkably like the real thing. It is inspired from the kosher kitchen but it is an appetizer (or sandwich filling) that suits vegetarians too (or kosher vegetarians or those wanted a pareve appetizer)
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What’s more inviting that spice and warmth in a cup? This is a seasonal perk that will make your espresso pot beam. If you have a steamer for the milk, that’s super. If not, simmer the milk and half and half to simmering, so that is shivers with foam. The pumpkin puree is canned. Best to use most of it in pie, muffins or pumpkin bread and ‘borrow’ ½ cup or so that you can keep refrigerated or in half ice-cubes (frozen) and use it as you need for this marvelous potion. For a less rich drink, use all milk.