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Stuffed Vegetable Marrow - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Stuffed Vegetable Marrow - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Stuffed Vegetable Marrow


Time—½ hour



1 marrow, 1 lb. cold meat, pepper and salt to taste, ½ teaspoonful herbs, ½ gill stock or gravy.


Cut a small piece off the end of the marrow, scoop out the seeds, and replace them with the meat, chopped fine and seasoned, and moistened with stock. 

Cork up the end with the piece cut off, roll up in a pudding cloth, cover with boiling water, and cook about twenty minutes. 


Serve with gravy. This dish may also be baked, but must be basted occasionally with dripping.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Beef Sausage Rolls - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Beef Sausage Rolls - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Sausage Roll



Time—1 hour



4 sausages, ½ lb. flour, ¼ lb. dripping, 1 egg.



Skin the sausages, make flaky pastry, after the final rolling, cut the pastry into 4, place a sausage in the centre of each piece of pastry, egg half-way round the edges, fold over, press the edges together, trim neatly, place on a greased baking-tin, brush over with beaten egg and bake in a hot oven about ½ hour.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen


Hash - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Hash - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Hash


Time—2 hours


Ingredients:



1 lb. cold cooked meat and bones, 2 onions, 1 carrot, a small bunch of herbs, ½ oz. dripping, 1 tablespoonful flour, 1 dessertspoonful ketchup, 1 saltspoonful salt, ½ saltspoonful pepper.


Instructions


Chop the bones of the meat into small pieces, and put them into a saucepan with enough cold water to cover them. Add to them the herbs, chopped onion, and the carrot, washed, scraped and cut into slices. 


Simmer 1½ hour, strain, and add the seasoning. Cut the other onion into thin slices, fry it brown in the dripping, add it to the stock, and thicken with the flour. 


Stir well till it boils, then add the ketchup, the meat cut into neat slices, and heat thoroughly without boiling. Serve with small pieces of toast, or in a ring of mashed potatoes.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen


Minced Meat - Sweet Dishes - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Minced Meat - Sweet Dishes - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Minced Meat


Take one pound of tender roasted meat, two pounds of shred suet, three pounds of currants, six chopped apples, a quarter of a loaf grated, nutmegs, cloves, pepper, salt, one pound of sugar, grated lemon and orange peel, lemon juice, and two wine glasses of brandy, the same of white wine, and two ounces of citron, and the same of candied lemon peel; mix all well together; the ingredients ought to be added separately. 

Minced meat should be kept a day or two before using. The same proportions, as above, without meat, will be very good; a little port wine is sometimes substituted for the brandy.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Braised Leg Of Mutton - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Braised Leg Of Mutton - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Braised Leg of Mutton


Time—4 hours


Ingredients 


5 lbs. leg of mutton, ¼ lb. smoked beef, 1½ pint stock or water, 1 lb. Brussels sprouts, 3 carrots, 1 turnip, 1 onion, 3 sticks celery, a little thyme and parsley; pepper and salt to taste.


Instructions



Place the mutton in a stew-pan on a layer of slices of smoked beef, add some pepper and salt, the stock or water, and simmer gently 3½ hours (in the oven, if possible). 

Prepare and cut up the vegetables, and add all the ingredients, except the sprouts, to the meat 1 hour before serving. 

Boil the sprouts separately and add them when serving. Thicken and brown the gravy if liked.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Brazilian Stew - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Brazilian Stew - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


Brazilian Stew



Time—3 hours


Ingredients


1 lb. beef, 1 carrot, 1 turnip, herbs, pepper and salt to taste, ½ gill vinegar.

Instructions


Cut the meat into neat pieces, dip each piece in the vinegar, and pack closely in a saucepan. Sprinkle with pepper and salt. Cut the vegetables into slices, and put them with the herbs into the saucepan. Close the lid, and steam 2½ hours, stirring occasionally.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen



Mustard Sardine Paste For Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Mustard Sardine Paste For Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food


Mustard Sardine Paste For Sandwiches



Take one box of mustard sardines; bone and mash; add to the mixture one tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice of one lemon, a pinch of cayenne pepper, as much white pepper as will cover the end of a knife, two tablespoons of vinegar, and one tablespoon of olive oil. 

Mix thoroughly until it becomes a paste. Then spread on thinly cut bread for sandwiches.


Bread should be twenty-four hours old and cut in thin, even slices. If fancy forms are desired, shape before spreading with butter. Cream butter and spread evenly.


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Poached Egg Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Poached Egg Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Poached Egg Sandwiches



Slice as many pieces of bread, from a round loaf, as you have persons to serve. Toast these slices and let cool. 


Across each slice place three strips of pimentoes (use the canned pimentoes), on top of that place a cold poached egg, put a teaspoon of Mayonnaise on the top of the egg and sprigs of watercress encircling the toast.


Bread should be twenty-four hours old and cut in thin, even slices. If fancy forms are desired, shape before spreading with butter. Cream butter and spread evenly.


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Why Students Eat And Prefer Junk Food

Why Students Eat And Prefer Junk Food


One of the many problems that students face while living away from home is their unhealthy diets they live on.  Many students find it annoying or find it too expensive to eat a healthy meal and therefore resort to fast food and junk food because it is cheap and easy to get and clean up after.


Many students don't have the normal schedule as they used to have while they were in grade school.  They don't have a time mandated to them for when they can eat breakfast and lunch and don't get out of school by 3 so they can eat dinner at home.  In fact most college students have very ugly schedules depending on what classes they are taking this semester or quarter.  Some classes begin at 8 in the morning and others start at 7 in the afternoon and end at 9 at night.


Because of these time slots are all over the place a college student can not always find the time available when they usually eat their meals. For many students they have a problem of just trying to get the classes they need to take for that quarter or semester so they try to take the classes for the time slot they have free to the best of their convenience but that can conflict with the time when a student usually eats their meals interfering with their diet.


Students who are used to eating at around noon seem to have trouble accomplishing this simple task because they might have a class during that time period or they just finished one class and are heading to their next one.  Feeling hungry a student might end up buying a quick bite to eat at a vending machine or from a fast food vendor during their small interval break.  Grabbing fast food once in a while isn't all that bad but many students now resort to this method of getting food into their system because of the simplicity and quickness.


Because of the excess of junk food and fast food entering their system a student's diet becomes more and more unhealthy the more they rely of fast food and junk food to curve their hunger.  Not only is it bad for your body it doesn't contain the necessary ingredients that a person may need to properly function. 


Supplements are one way to fill in the gaps but they are an unhealthy way to maintain one's diet.  And they are also pretty expensive.  It may be cheap if you look at it long term, but you still need to pay it all at once.  Paying fifty or sixty dollars for a bottle of supplements may seem a lot of money to many students who have to support themselves.


Also many students fall victim into the trend of relying on fast food and junk food because of the plain fact that they cannot cook for themselves.  Which isn't all that surprising because for the first eighteen years of their lives most students have had someone else supply the meals for them and it was up to that person for what kind of food entered their bodies.


One of the ways to counter this problem is probably learn to cook and appreciate a good and healthy meal but that requires time and money to learn such a method.



Thursday Blessings - Free Printable Artwork For Your Home Or Office - Mint Gold Theme - 10 Image Pictures

Thursday Blessings - Free Printable Artwork For Your Home Or Office - Mint Gold Theme - 10 Image Pictures


 Free Printable Thursday Blessings Artwork To Frame

Thursday Blessings - Free Printable Artwork For Your Home Or Office - Mint Gold Theme - 10 Image Pictures



Free Printable Thursday Blessings Artwork To Frame
Thursday Blessings - Free Printable Artwork For Your Home Or Office - Mint Gold Theme - 10 Image Pictures



Free Printable Thursday Blessings Artwork To Frame
Thursday Blessings - Free Printable Artwork For Your Home Or Office - Mint Gold Theme - 10 Image Pictures



Free Printable Thursday Blessings Artwork To Frame
Thursday Blessings - Free Printable Artwork For Your Home Or Office - Mint Gold Theme - 10 Image Pictures



Free Printable Thursday Blessings Artwork To Frame
Thursday Blessings - Free Printable Artwork For Your Home Or Office - Mint Gold Theme - 10 Image Pictures



Free Printable Thursday Blessings Artwork To Frame
Thursday Blessings - Free Printable Artwork For Your Home Or Office - Mint Gold Theme - 10 Image Pictures



Free Printable Thursday Blessings Artwork To Frame
Thursday Blessings - Free Printable Artwork For Your Home Or Office - Mint Gold Theme - 10 Image Pictures



Free Printable Thursday Blessings Artwork To Frame
Thursday Blessings - Free Printable Artwork For Your Home Or Office - Mint Gold Theme - 10 Image Pictures



Free Printable Thursday Blessings Artwork To Frame
Thursday Blessings - Free Printable Artwork For Your Home Or Office - Mint Gold Theme - 10 Image Pictures



Free Printable Thursday Blessings Artwork To Frame
Thursday Blessings - Free Printable Artwork For Your Home Or Office - Mint Gold Theme - 10 Image Pictures

How To Decide On The Best Type Of Barbecue Grill To Buy

How To Decide On The Best Type Of Barbecue Grill To Buy 


Summer is here, which means that it is time to begin grilling and preparing awesome barbeque parties. The only problem is, you have not bought your barbeque grill yet. When purchasing your first grill, you will find that you have a large array of options available to you. It may seem overwhelming at first due to the almost endless amount of possibilities and options available. The best way to decide on what type of grill is right for you is by educating yourself about them.


Cost


Barbeque grills can range from extremely cheap to very expensive depending on the type and features available on it. 


If you are looking for a cheaper grill, then you should probably consider a charcoal grill.  While larger charcoal grills are available, smaller grills can be purchased for as little as $10 to $15 at your local department store. Fancier, large charcoal grills can be purchased for about $60 to $75. Charcoal requires purchasing charcoal and lighter fluid each time you, so you must remember this when considering the cost.


Propane grills are slightly more expensive, starting around $100 dollars.


A smoker grill is slightly more expensive then a propane grill at about $130 each.


Natural gas grills on the higher end of cost. The mechanical part of this grill make it larger and more complex. The Natural gas grills are meant to be hooked up to your home line. Typically these types of grills start at about $300.


Multiple fuel grills are the most expensive at about $450 and up. Multiple fuel grills allow you to grill using one or a combination of fuels.


Ease Of Use


The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home's natural gas line, eliminating the need to provide the fuel source. Natural gas grills are also one of the easiest grills to clean since you do not have to worry about cleaning out the charcoal or wood.


The next in line would be the propane grills, as they have similar features of the natural gas grills. The only issue keeping Propane grills from being equal to natural gas grills is the fact that you must provide the propane somehow. This usually means hauling and handling propane tanks.


The hardest grills to use are charcoal and smoker grills. Both types of grills require additional purchases of supplies, and then requires extra cleaning once grilling is complete. 


Remember that bigger grills require more space to store and more time to clean. Bigger is not always better when it comes to grills. If you want a grill that is easy to clean, you will want to think about a smaller grill.


Flavor


If you are concerned with flavor, you first choice should be a charcoal or smoker grill. Both of these grills allow you to replicate a true smoked flavor. Smokers are especially nice because you can also control the flavor by changing the type of wood or wood chips you use. This is good if you are wanting to slow cook your meat.


If you are wanting to cook something a little quicker, you may want to stick with the charcoal grill. A Charcoal grill will cook quickly if you want it too, and it will still provide a good smoked taste.

 

Space


Finally, the space you have available should be a consideration. When you grill is not in use, you must have a proper place to store it. Charcoal and Propane grills are ideal for smaller areas such as apartments and city homes. If you have a large amount of space available, then you may want to consider the larger options.





Yom-Tov Soup - Matzoth Meal Kleis - Passover Food Recipe - Cooking Jewish Food

Yom-Tov Soup - Matzoth Meal Kleis - Passover Food Recipe - Cooking Jewish Food


Yom-Tov Soup - Matzoth Meal Kleis - Passover Food Recipe - Cooking Jewish Food


Yom-Tov Soup


Take two pounds of ribs of beef and one chicken. Place in a large cooking-vessel with plenty of water and add a split carrot and onion, a head of celery, a little parsley root, pepper and salt to taste, and a pinch of saffron. Let the whole simmer for two hours.


The meat is then removed and can be used as a separate dish.


Matzoth Meal Kleis, No.1



This is an accompaniment of the Yom-tov soup described above. To each tablespoon of matzoth meal take one egg. Beat the egg separately, adding a very little ground ginger, powdered cinnamon, ground almond, pepper and salt.


Now stir in the matzoth meal and make into a paste with chicken fat or clarified dripping. Form this paste into small balls and boil them for twenty minutes in the Yom-tov soup.


Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum