thank you I will start a recipe file for y'all when we get a few we can even have sections dividing it ok? for now it will be just alphabetical order hit the link and there you are.... any where in the whole CF site(they dont have to be posted just here ) or even anywhere on the internet....PM the Mods to add any more you see or have to the Recipe Link List ok...it will be stickied at the top of our subforumhere
Originally Posted by Torah613
who was that directed at Tishri? Here's my recipee for Linguinee with Bourgamelle sacue:
Linguinee with Bourgamelle sauce.
1. cup fresh mushrooms (nothing fancy here)
1 cup chopped olives of preffered cured variety
1 large onion
soupshon of EVOO (Extra Virgin Olive Oil)
1 teaspoon kosher salt
2 whole cloves of garlic, minced (two tablespoons pre-minced garlic) or more to taste
1 3/4 cups fresh diced tomatoes
1/4 cup sundried tomatoes (I use a bit extra--get those vitamins!)
various italian herbs to taste
1 can/jar preffered marinara sauce
1 standard bag of linquinee
Chop onion coursly. In a large skillet caramalize the onions with the EVOO and roast the garlic (high heat). Then add mushrooms, olives, and sun dried tomatoes. Sautee over medius-high heat until almost done. Then reduce heat to low and add tomatoes, seasoning and marinara sauce and simmer until ready. Should be thick enough toeat with a fork.
In a seperate pot cook the linguine until it reaches the al-dente stage. Whatever you do, do not throw it against the wall to see if it sticks to determine if its done. In so doing you will stop at the wrong point and the dish will be ruined.
Serve with garlic bread, sangria (see below), and fresh salad. Enjoy!
Sangria
Sangria is traditionally made with a burgandy and then sweetened. One actually good use for Meneshevitz wine (other than pancake syrup) is the following:
3 naval oranges, sliced (unpeeled)
2 McIntosh apples, cored and chunked
1 small cluster seedless grapes, halved
2 liters bottles Kosher wine (use either Mogen David or Meneshevitz as you prefer or have available)
In large punch bowl, place fruits in bottom (keep a few slices of orange for garnishing top of sangria and egg of bowl) and then pour the wine. Allow to sit for about an hour, chilled of course.
Voilla, the perfect party pleaser.
(use K4P varieties of Kosher wine to make for Pesach gatherings)
Kosher Baked Zitti
1.5 cups asparagus tips and spears, chopped
1.75 cups fresh diced tomatoes (romas are best)
.75 cup Kosher wine (the sickeningly sweet variety)
.25 cup chopped sundried tomatoes
1 cup sauteed mushrooms
.cup caramalized onions
2 tablespoons roasted garlic, minced
2 teaspoons Kosher salt
other seasonings to taste
1 standard bag cut zitti
Cook zitti until just before the al dente stage.
In a medius saucepan combine all other ingrediants and simmer until asparagus is tenderand flavors are well mended.
In a 9x13 baking dish (pyrex works best) poor cooked, drained zitti into bottom of pan and then top with the sauce. If you must, put Kosher motzarella and parmesean on top. Than finish in oven until pasta has reached the al dente stage (cheese melted if any)
Extra ideas, you can add Kosher ground beef that is previously seasoned and browned. I don't eat meat, so I wouldn't have any advice on how that would work in the dish.
A take on Greek Village Salad
3 avocados, peeled and sliced
2 Roma tomatoes (you need them for the meatiness), sliced
1 can black olives, sliced
2 tablespoons minced garlic
oregano, kosher salt, black pepper
On a platter arrange slices of avocado. Next layer on the slices of tomatoe, and then the black olives. Then add seasonings. Refrigerate for at least one hour before serving.
this is very similar to the traditional greek village salad which is made with cucumbers. Its also relativly easy salad to make considering you don't have to search so many leaves of lettuce.
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Last edited by Tishri1; 22nd June 2008 at 06:41 PM.
Here are two; I have a lot of recipes if there is an interest I will post more.
* * * *Israeli Chicken 1 chicken cut into quarters or 4 hind quarters. 2 tsp turmeric 2 tsp paprika 2 tsp cumin 2 tsp garlic powder Pepper/salt Olive oil to coat pan 2 large onions ¼ or 3 small 5 or 6 chop garlic. 1/2 cup of wine
In a bowl, combine about 2 tsp each of turmeric, paprika, cumin, garlic powder. Sprinkle pepper/salt on each piece of chicken, and then rub the spice mixture on both sides of each piece of Chicken. Brown the chicken on both sides in olive oil. . Also, may need to add more oil as you brown the chicken. As each piece browns, remove it to another bowl. While browning, slice two large onions and chop garlic. After all of the chicken is browned, add the onions and garlic to the pan and sauté until wilted. Layer the chicken and onions in the crock-pot. Add about 1/2 cup of wine to the skillet to de-glaze the pan. After all the little bits come off the bottom, pour the liquid into the crock-pot. Cook on high for about 3 to 4 hours then turn down to low. Serve over Cous-Cous.
Caramelized onion and garlic chicken
Pre-heat oven to 450
Peel and slice thinly about 5 cloves of garlic (Can do more if you really like garlic)
Peel and slice into rings 3 medium onions
Sauté in olive oil over medium heat until onions are transparent
Add 2 tablespoons white wine vinegar and
1/3 cup brown sugar - cook until liquid is reduced and thickened
Spray a baking dish with oil, put 4 boneless, skinless chicken breasts into dish. Spoon the onion and garlic mixture over top of the chicken. Cover the pan loosely with aluminum foil and bake for 25 - 35 minutes, until the chicken is done.
__________________ The flesh revels in the soul’s demise. ---- Prov 6 :23 "For the commandment is a lamp; and the law is light; and reproofs of instruction are the way of life. "
1 John 1:6-7 "If we claim to have fellowship with him yet walk in the darkness, we lie and do not live by the truth. But if we walk in the light, as he is in the light, we have fellowship with one another, and the blood of Yeshua, his Son, purifies us from all sin." ----
The Evil one hides in our secrets. Reveal our secrets, and we reveal the Evil one and he flees
Large brown mushroom caps stuffed with ground chicken & seasoned wild rice, coated in sesame seeds and a light soy vinegrette sauce poured over it all. Edamame on the side with a dash of sea salt.
That was what I made for dinner.
__________________ "He who joyfully marches to music in rank and file has already earned my contempt. He has been given a large brain by mistake, since for him the spinal cord would fully suffice." -- Albert Einstein (my hero)
"Those who love the Torah find great peace, and nothing can make them stumble." -Tehillim (psalms) 119:165
thank you I will start a 
) or even anywhere on the internet
....PM the Mods to add any more you see or have to the Recipe Link List ok...it will be stickied at the top of our subforum
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