Chillul Tefila Bifarhesia, as well as halachicly challenged verbiage and dress, are external manifestations of a critical lack of personal yiras shomayim which has lethal consequences.
By Ruby G.
This is a simple recipe for chicken thighs or breasts. You need chopped onions, low fat French dressing, fresh apricots (or if they are not in season, apricot jam that’s natural with no sugar added), and slivers of almonds.
Sprinkle garlic powder over the chicken, cover with chopped onions and liberally coat with dressing and fresh apricots. Bake in a 350° degree oven until browned (about 15 minutes on each side). Add slivered almonds and bake another 10 minutes. This dish can be refrigerated and reheated the next day.
Serve over rice or quinoa.
Fruit and Cinnamon Noodle Kugel
By Tzvia Ehrlich-Klein
Cook 1 bag of broad noodles according to package directions and then drain.
Add 1/4 cup each dried apricots, raisins, pears and pineapple; 1 large green apple, sliced thin; ¾ – 1 cup sugar; ½ tsp vanilla; 1-2 tsp cinnamon; 3 eggs and ½ cup oil or margarine. Mix well. Bake in greased pan in a 350° degree oven.
By Rachel Bluth
Challa Kugel, or bread pudding as it is better known in the culinary world, is one of the most versatile foods – it can be served hot or cold, for breakfast, lunch or dinner, as a main dish (if it’s put in the middle of plate and served on good china), side dish (served on the side and grudgingly allowing the fish or meat imposter to steal the glory) or as the elegant dessert, served warm, in a parfait glass with a drizzle of its yummy caramel glaze and a scoop of ice cream or a dusting of confectionary sugar.
It is also one of the most forgiving concoctions in that measurements are not written in stone, and you can make it your own by adding or subtracting ingredients – the only rule to follow is to bake it at 350 degrees in a pre-heated oven until it is firm and a rich brown color.
1 large egg challa (or any kind you like)
2 large eggs
¾ cups dark brown sugar
¼ cup regular granulated sugar
3 teaspoons ground cinnamon
¾ cups canola oil
2 apples (or any firm fruit) peeled, cored and sliced thinly
1 tablespoon vanilla (or any compatible) extract
½ cup raisins (soaked in 1 cup warm water to plump up) *optional
Preheat oven to 350° degrees
Grease 9×13 aluminum foil baking pan
Moisten challah under warm tap water, squeezing off gently most of the water, then put into large bowl.
Add remaining ingredients and mix well with your hands, not a spoon.
Pour mixture into prepared greased tin foil pan.
Bake for about 1 hour until completely firm and golden brown.
By Tova Younger
This sorbet was invented when we had a bunch of kiwis on our counter for about a month. They never softened! In desperation and perhaps out of fear that they would be tossed into the trash, we decided to blend them with sugar and freeze. The results were not that great – after all, those kiwis were not quite ripe – but we saw that we were on to something. We made the next batch with ripe kiwis, and it was delicious.
450 grams/one pound sweet ripe kiwis
1/3 cup sugar
Optional – 1 egg white
Simply wash off the kiwis and cut them in half. Scoop out the fruit and blend with sugar. Taste, and add more sugar if desired. Transfer to large, flat container and freeze. A few hours – or weeks – later, re-whip. For more volume, add an egg white. Refreeze and surprise your family and guests with a beautiful and delicious dessert.
To serve, use a small scoop, and put two or three scoops on a plate with some fresh kiwi slices.
Sweet Berry Apple Pie
By Nina Safar
1 regular frozen pie crust
2 cups of frozen berries
1 can apple pie filling
¼ cup white sugar
¼ cup light brown sugar
1 cup flour
½ cup margarine
1 tsp cinnamon
Preheat the oven to 375° degrees. Put in a regular frozen pie shell in the oven for 10 minutes to cook it a little. Then take it out and cool it on a cooling rack.
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It’s all over.
The orchestra is still, the lights are dimmed. Your simcha outfits hang in your closet, silent witnesses to a time you will treasure in your mind and heart forever.
Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech.” But this is me saying it, so let’s break it down logically, and you’ll see that the idea isn’t as far-fetched as you might think. [...]
With our focus now turned to the upcoming Pesach holiday, I wanted to share with you some lighter and healthier meal ideas. We have some baked, not fried eggplant, low-carb “rice” created in a unique way, a nice salad and a refreshingly light dessert. I hope this will enhance your Pesach and bring you many nice compliments.
When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.
So here’s what most of you missed Monday night while you were at home being lazy. The Gush Etzion Wine Festival (have to work on the name) was held in Elazar, which at 20 minutes south of Jerusalem is no big deal to get to. Ten boutique wineries presented over thirty different wines in a setting [...]
So there is good news and bad. Which one do you want to hear first? Me? I always want to hear the bad news first. I need to get it over with. So here goes. Purim 2013 is now something we can discuss in the past tense and that can only mean one thing. Actually two.
Makes 40-45 villain’s severed ears!
In 2001, David Ehrlich, an Israeli promotional filmmaker originally from New York, was down on his luck. He and his wife, Gail, a pre-school teacher, had recently moved their family from Jerusalem to Efrat, but the Second Intifada and a dip in the finances of non-profits had thrown a wrench into his business.
Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.
A green bell pepper affectionately dubbed “Godzilla” by the children of Moshav Ein Yahav in the northern Arava desert has won a place in the Guinness Book of World Records.
Though the permissibility of watching hired sports players go to battle in a large stadium is a source of controversy amongst Torah observant Jews, the food being served at the upcoming Super Bowl games in New Orleans is not.
We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.
Artisan gefilte fish.
For some, the phrase seems like an oxymoron. While salmon, chilean sea bass and tilapia may all be in vogue, gefilte fish, the traditional ground fish mixture that is de rigueur in Ashkenazic Jewish households at Shabbos and Yom Tov meals, is like the Henny Youngman of fish: it gets no respect.
Goodbye humdrum. Hello, gorgeous!!
With the release of CHIC Made Simple, an all new cookbook written by food stylist, columnist and recipe developer Esther Deutsch, kosher food continues to blaze new trails, offering sophisticated, appealing recipes that are, (surprise, surprise!) both delicious and deceptively easy to prepare.
An eyewitness fought back tears as he recalled seeing the killers attacking the man “like a piece of meat.”
Observers of the world body in Geneva said the annual hypocrisy reached a new low this year.
The Hamas and Hezbollah fingerprints are on the yeshiva student’s murder as they are on the multi-million dollar smuggling operation.
Leah Katz, a TeenZone camper at Oorah’s TheZone summer camp and an 11th grader at Midwood High School, read her winning essay about how TheZone changed her views on Judaism at the Jewish Heritage Awards Ceremony held at Brooklyn District Attorney Charles Hynes’s office in April. The purpose of the Jewish Heritage Essay Contest is to acquaint public school students with Jewish history and customs and to help foster a deeper understanding of Jewish culture. The contest is open to students of all ethnic and religious backgrounds. Leah’s essay is reproduced in full below.
Human Rights Watch recommends that any party with the power to do so should do all it can to keep weapons from reaching the brigade.
“Our policy is not aimed at regime change, but rather at changing the regime’s behavior.”
Printed from: http://www.jewishpress.com/food/recipes/a-fruit-filled-holiday/2013/01/24/
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