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Fish Chowder (Dairy)
Fish Chowder (Dairy)
By Jamie Stolper @ 15:14 :: 10818 Views :: 784 Comments :: :: All, Soups, Entrees / Main Courses, Fish, Dairy
I have tried several fish chowder recipes, but this is my favorite – a basic chowder brimming with fish and vegetables, fit for a main course as well as an appetizer. I like a thick chowder, but you can substitute milk for some or all of the cream if you prefer a thinner soup. This recipe is adapted from one contributed by Ruth Kotlier to Specialty of the House, a cookbook put together in the mid-seventies by the Sisterhood of Temple Israel in Boston.
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Doughnut Holes
Doughnut Holes
By Judy Rosenberg @ 15:03 :: 7584 Views :: 350 Comments :: :: All, Desserts, Holidays, Dairy, Pareve
I bow to no one in my love of doughnuts. Not the fancy-shmancy ones, mind you, but your basic, old-fashioned doughnutty doughnut that's crunchy on the outside and soft on the inside - like these doughnut holes. My family devours them in bulk at Chanukah, when tradition calls for doughnuts (for any fried food, actually) to commemorate the oil that miraculously kept the Temple's sacred light burning for eight days and nights. Even divine intervention wouldn't keep these doughnut holes around my house that long, so it's a good thing that they're quick to prepare.
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Double Chocolate Brownies
Double Chocolate Brownies
By Karla Hailer-Fidelman @ 15:01 :: 5531 Views :: 266 Comments :: :: All, Desserts, Dairy, Pareve

I like this recipe for a lot of reasons. First, it makes a really nice rich brownie that holds up well as a base for brownie sundaes or on its own. Second, I can do it all in one 3-quart saucepan, which cuts down on clean-up time. It’s also easy enough that kids are able to help make this – of course, for them, that usually means licking the spoon clean.

 

I’ve also tried variants on the flavor by using different extracts, such as orange or mint, instead of vanilla. They give a nice subtle change to the flavor, but we tend to stick with the traditional vanilla extract around my house. I’ve also made these as “negative chip” brownies, using traditional semi-sweet chocolate chips for the base and mixing in half a bag of white chocolate chips instead of the rest of the semi-sweet chips.

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Cheese Kugel
Cheese Kugel
By Carol Rosenstock @ 14:49 :: 8933 Views :: 479 Comments :: :: All, Entrees / Main Courses, Holidays, Passover, Dairy, Vegetarian

This is a recipe that a friend gave me a few years ago.  I add raisins to it and think it makes a great lunch or dairy dinner with a salad.  It is very rich and creamy.

Food Editor's Notes:  This is one of our 2006 Passover Recipe Contest winners!  You won't believe how light and fluffy (yet still rich and creamy) a Passover kugel can be!  This is basically a sweet cheese noodle kugel without the noodles.  The farfel helps to hold it together, but doesn't make it dense or heavy.  This is a sweet treat – it comes out of the oven a beautiful golden brown and puffed up high.  It's best served like this, right from the oven – perfect for a brunch or company supper - but it's also wonderful reheated for breakfast, lunch, or a special snack.

 
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Cheese Blintzes
Cheese Blintzes
By Jamie Stolper @ 14:48 :: 3936 Views :: 391 Comments :: :: All, Entrees / Main Courses, Holidays, Dairy, Vegetarian

Cheese blintzes are delicious and are much easier to make than most people imagine. The crepe batter mixes up in a minute and each pancake slips out of the pan in just about the same amount of time. The filling is also a snap to mix up and the forming of the blintzes is easily learned and quick work.

Small blintzes may be served as hors d’oeuvre, but I prefer to make larger ones and serve them as a main course, topped with sour cream. My mother eats them sprinkled with sugar, but I think this recipe produces blintzes which are sweet enough on their own. Of course blintzes may also be served for dessert, with or without a fruit topping or cinnamon and sugar. If you like blintzes that are less sweet, reduce the amount of sugar in the filling.

Blintzes are often served on Shavuot, as it is traditional to eat dairy foods on this holiday. But do yourself and your family a favor and make these filling, nutritious bundles more than once a year. They freeze well, and will be a welcome treat for any meal of the day!

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Fresh Corn, Cheddar, and Scallion Cornbread
Fresh Corn, Cheddar, and Scallion Cornbread
By Sue Friedman @ 18:54 :: 2820 Views :: 165 Comments :: :: All, Holidays, Dairy
My family is pretty conservative when it comes to food, so I didn't think they would like additions to the traditional plain corn bread. But they did, even my husband and mother, the least likely among us to try something new. After baking, the cheese and scallions are mild, providing just the right kick in flavor to make this an adventurous, yet comforting, accompaniment to a salad or entrée. The shape of this bread is a little different, too, baked relatively flat in a large pan. I kept nibbling small pieces long after the meal was over! This recipe is adapted from one found on the Internet and originally published in Gourmet magazine many years ago.
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Cole Slaw, Creamy-Style
Cole Slaw, Creamy-Style
By Jamie Stolper @ 18:49 :: 3551 Views :: 127 Comments :: :: All, Salads, Holidays, Dairy

Food Editor's Note:

Most people like cole slaw, especially with a deli sandwich or at an outdoor barbecue. But ask them about their favorite type of cole slaw and you will get a wide range of answers. Some prefer creamy cole slaw, while others like a vinaigrette style. Some like it sweet, some not sweet at all, and others sweet and tangy. You can vary the vegetables (red or green pepper, yellow or red onion, celery) and the spices (celery seed, mustard seed, garlic). With this creamy version, you can even add nuts or raisins. To thin the very creamy dressing, add additional vinegar or a little bit of water. Cole slaw is a snap to make if you use a food processor with its separate blades for slicing, grating, and chopping. Or, try a vinaigrette-style cole slaw.

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Cold Fresh Tomato and Corn Soup
Cold Fresh Tomato and Corn Soup
By Jamie Stolper @ 18:46 :: 8571 Views :: 278 Comments :: :: All, Soups, Dairy, Pareve, Vegetarian
This recipe has been adapted from one found on the Internet and credited to Bon Appetit in 1992. It is a variation of gazpacho, with the addition of sweet corn for added flavor, texture, and color. Make sure to serve it very cold!
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Chocolate Souffle Roll
Chocolate Souffle Roll
By Joan Nathan @ 18:44 :: 21175 Views :: 1324 Comments :: :: All, Desserts, Holidays, Dairy, Pareve

Food Editor's Notes:

Joan Nathan is just about the most well known Jewish cook in America. This is one of her most popular recipes, a cake designed for Passover, but delicious enough to serve year-round. It is sweet and chocolatey, but light and elegant. Even if you serve multiple desserts at your seder, everyone will want a slice of this one.

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Chocolate Bread Pudding
Chocolate Bread Pudding
By host @ 18:14 :: 3861 Views :: 140 Comments :: :: All, Desserts, Holidays, Dairy

Food Editor's note:

We did some research into bread pudding, as one of our visitors suggested we put a bread pudding recipe on our food page.  After reading many recipes and testing a few, our vote went to this chocolate version.  Julie found the recipe in a recent issue of Bon Appetit – it is from a restaurant called Red Fish Grill in New Orleans.  Purists may prefer a plain, vanilla-flavored version, but if we have a choice, we almost always go for the chocolate!  This is like having a bowl of delicious warm brownie batter, with added texture from the bread.  Serve it warm, alone or with added cream, whipped cream, or vanilla ice cream.  It is heaven!
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