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Russian Tea (Parve)
Monday, 04.26.2010, 12:51pm
To use: Put 2-3 teaspoons of dry mix in a cup. Fill with boiling water and stir
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Caramelized Carrot Strips (D)
Monday, 04.26.2010, 12:51pm
In a flat skillet, heat the water and butter until boiling. Add the carrots and turn heat to low and allow to cook gently until water and butter have been reduced.
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Champignons Sautées À La Provençale (Parve)
Monday, 04.26.2010, 12:51pm
Wonderful served with freshly cooked dried beans on the side, or if large mushrooms, serve them inside the mushrooms on a flat soup plate.
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Estouffade De Boeuf (M)
Monday, 04.26.2010, 12:51pm
Transfer beef to a cutting board and carve into slices. Arrange the slices on a heated platter and spoon on sauce and olives.
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Palacsinta (Crepes) (D)
Monday, 04.26.2010, 12:51pm
Holocaust Survivor Cookbook Recipes your family will enjoy......Stories they will never forget
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Orange Yogurt Crepes (D)
Monday, 04.26.2010, 12:51pm
A crêpe is a type of very thin cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled".
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Israeli Kibbutz Salad (Parve)
Sunday, 04.11.2010, 07:51am
Can be served as a side dish or added to falafel in pita bread.
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Healthy Israeli Salad (Parve)
Sunday, 04.11.2010, 07:51am
Salad tastes best eaten the same day it is made, but leftovers will keep for a day in the refrigerator. Drain off excess liquid in the bottom of the bowl before serving.
Not only is it delicious and healthy, but it is also a very pretty dish to have on your dinner table.
Note: This recipe makes quite a lot so either halve the recipe or invite someone over to help eat it.
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Israeli Salad (Parve)
Sunday, 04.11.2010, 07:51am
A mixture of finely diced vegetables served with a tart dressing
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Israeli Salad with Avocados (Parve)
Sunday, 04.11.2010, 07:51am
Yield 1-2 servings -- Time 10 minutes
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