Nish Nosh Salad

Salad Part:
Romaine lettuce
Nish Nosh Sour Cream and Oinion Crackers (or any pareve brand), crumpled

Dressing:
5 cloves garlic, minced
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup sugar
1/4 cup water
1 tablespoon mustard
1 teaspoon lemon juice

Turkey Salad

From The Kosher Palette
Adapted by Carrie Friedman

Salad Part:
romaine lettuce
turkey

Dressing:
1/4 cup mayonnaise
1/4 cup olive oil
3 little packets of sweet and low's
2 cloves garlic, minced
1 tablespoon chopped chives
1 tablespoon parsley flakes
1/2 teaspoon dry mustard
1/2 teaspoon lemon juice
2 tablespoons BBQ sauce

Saucy Chicken Cutlets

2 packages chicken cutlets
1 egg
2 cups bread crumbs
1 (12 ounce) jar apricot preserves
1 cup ketchup
1 tablespoon brown sugar

Dip the cutlets in the egg and cover with breadcrumb, then fry the chicken cutlets.
Mix the sauce ingredients in a pot over low flame
pour sauce over chicken cutlets
Bake 20 min at 350

Kickin Chicken

Recipe is from the Kosher by Design Short on Time cookbook (page 132)

2 packs of drum sticks
2 cups duck sauce
1 (1.25 ounce) packet of taco seasoning packet (Ortega brand)

Mix the duck sauce and the taco seasoning and pour over chicken.
Bake uncovered at 350 for 1 and 1/2 hours

Hot and Spicy Potatoes

I think this recipe is originally from the Quick and Kosher cookbook by Jamie Geller
Adapted by Carrie Friedman

8-10 unpeeled potatoes
1/4 cup vegetable oil
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons sugar
A couple of shakes of Mrs Dash Extra Spicy

mix all of the ingredients in a large Ziploc bag, add potatoes, and shake until all the potatoes are covered in the sauce.

bake at 400 for 1- 1.5 hours depending on your oven

Tali's Squash Kugel

1 cup sugar (can substitute with < 1 cup of Splenda)
3/4 cup oil
1 teaspoon baking soda
2 eggs
1 cup flour
12 ounces squash baby food
1 teaspoon cinnamon

Directions:
Mix all the ingredients together and bake at 350 for 45 min

Spinach Quiche ala Stacey S.

frozen pie shell
one ten oz pkg frozen chopped spinach (thawed and drained)
4-5 eggs
1/2 a small onion (we use one whole small onion)
salt
(we add garlic power and minced garlic)

beat eggs and add a little salt
saute onion in a little bit of olive oil
add spinach to pan and stir/warm through (add oil if it looks like it needs it)
add salt and mix in (not sure how much, I just shake it in until it seems right).
cover edges of the pie shell with strips of foil to prevent burning.
add spinach/onion mixture to pie shell
add eggs to pie shell - mix well.

bake at 350 or 375 for 30-45 minutes, it's done when it's firm, if you overcook it a bit, it's not a big deal, it'll just start rising out of the pan.
carefully remove the foil strips on the edges (sometimes they stick to the quiche)

you can make it dairy by adding cheddar or feta cheese if you want.

Hawaiian Chicken

Ingredients:

chicken cutlets (1 or 2 packs)
2 eggs beated
bread crumbs

Sauce:
1 can (20 ounces) undrained crushed pineapple (or tidbits)
3/4 cup ketchup
1/4 packed brown sugar
1/4 cup red wine vinegar
1/2 green pepper

• Fry the chicken cutlets (first dip in egg, then bread crumbs, then fry)
• In a separate pot, heat up all the sauce ingredients, until it starts boiling (you should do this when the chicken is 3/4 of the way done frying)
• Place the cooked chicken in a disposable tin (or wtvr container you want) and pour the sauce over

That's it! No baking required! It is super easy and sooo good- I have yet to meet someone who didn't like it or didn't ask for the recipe!

Matzah Deli Roll

1. cover your counter with paper towels

2. run each piece of matzah (both sides) under cold water and place on the paper towels

3. cover the matzah with a soaking wet paper towel

4. wait about 20 minutes for the matzah to get an al-dente texture/ is easily bendable without cracking (check it every like 5-10 minutes thou)

5. remove the paper towel and let it sit for 5-10 minutes

6. make deli roll like you normally do (ketchup, mustard, deli,etc.) and roll

7. bake (350 for like 45 minutes-1 hour)

Beef Roast with Melted Tomatoes and Onions

Time: About 2 hours

1 silver tip roast, 5 pounds, or rib roast, 7 pounds

Fine sea salt

Freshly ground black pepper

4 tablespoons olive oil

2 onions, coarsely chopped

4 cloves garlic, cut into slivers

3 large or 4 medium ripe tomatoes

6 sprigs thyme, woody stems discarded.

1. Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast around while searing, as this will prevent crust from forming.

2. Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a third of the way up the roast. Place pot in oven, uncovered.

3. Braise about 1 1/2 to 2 hours depending on size, until meat thermometer inserted into center registers about 155 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.

Yield: 10 to 12 servings.

(Borrowed from: http://www.nytimes.com/2008/04/16/dining/161srex.html)