Kosher Dinner Meals

You can stuff eggplant and zuccinni with egg, breadcrumbs, the inside of the veggie with some cheese. That could be a dairy dish.

Awe, thats so sweet that want to do something so nice for the family. I bet you are a good nanny. I have some websites where you might find some recipes, but I have never tried them myself http://www.koshercooking.com/ http://ourworld.compuserve.com/homepages/Susieq/easyfoo1.htm http://www.kashrut.com/recipes/ http://www.kosherdelight.com/KosherRecipes.shtml

Well seeing as we now have a kosher recipe market place I thought that I would share some recipes that I have learnt. Lentils and Rice with Caramelized Onions 2/3 cup dried lentils 1 small onion, halved 2 cups water 3 Tablespoons oil 3 cups sliced onions 1 cup long grain rice 2 teaspoons cumin or to taste 1/2 teaspoon salt In a medium saucepan, combine lentils, onion halves and water. Bring to a boil, lower heat and simmer covered for 15 minutes. Meanwhile heat oil and saute chopped onion in medium skillet over medium-low heat, stirring often, until onions are translucent. Reduce heat and continue cooking, stirring occasionally until onions are a rich, golden-dark brown, about 30 minutes. Set aside. Drain lentil cooking liquid into a 2-cup measure. If necessary, add water to equal 2 cups. Discard onion halves. Return liquid to saucepan with rice, cumin and salt. Stir. Bring to a simmer and cook covered over very low heat until all liquid is absorbed and rice and lentils are tender, about 30 minutes. Serve topped with caramelized onions. Serves 4-6. and my favourite :) SWEET POTATO AND SPICED APPLE CASSEROLE ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 6-7. Keeps 2 days under refrigeration. Do not freeze. 3 lb. (1.5 kg) sweet potatoes 3 Granny Smith apples 2 oz. (50 g) butter or margarine 3 oz. (75 g) light brown muscovado or demerara sugar 1 teaspoon cinnamon 2 oz. (50 g) tenderised, coarsely chopped pitted prunes 2 teaspoons lemon juice 1 teaspoon salt In a large saucepan, cover the unpeeled sweet potatoes with cold water, bring to the boil and simmer covered for 20 minutes, or until they feel just tender when pierced with a small, sharp knife. Meanwhile, peel, core and cut each apple into 16 slices. In an 8-inch (20 cm) frying pan, gently sauté the apple slices in the fat until softened — about 3 minutes — then sprinkle with the sugar, cinnamon, chopped prunes and lemon juice and cook for a further 2 minutes, turning them over gently until they are glazed and golden. Drain the potatoes and leave on a plate until cold enough to handle, then strip off the skin and cut into 1/2-inch (1.25 cm) slices. Arrange the slices overlapping slightly in a greased gratin or other shallow casserole (measuring around 12 x 7 x 2 in./ 30 x 17.5 x 5 cm) and sprinkle with the salt. Spoon the apple and prune mixture on top of the sweet potatoes and drizzle over them any glaze remaining in the pan. Bake at Gas no. 5 (375 F, 190 C) for 20 minutes until bubbly and golden brown, or heat in the microwave uncovered for four minutes on 100 per cent power, or until bubbling.

I don't have much idea about the Kosher Dinner Meals.

Here is one website that has a lot of information on keeping Kosher and some of the traditional meals, and traditional meals with a twist. I have made a few of them and they are great. www.aish.com

well have varieties.....there areso many cookery shows..c'mon what are they for so..... thats it be cool eat enjoy

Egg & Onion Matzoh Brei One piece of matzoh for each person 2 Tablespoons chopped onion for each piece salt & pepper to taste 1 egg for each piece butter for pan break up each piece of matzoh & lightly cover with water saute onions in small amount of butter squeeze water out of matzoh,mix with egg,and onions,season to taste-and pour in pan and cook until brown,turn over cook other side.

Mom's Authentic Kosher Cholent Recipe SUBMITTED BY: Sherrie D. "This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame." INGREDIENTS 3 onions, quartered 4 tablespoons vegetable oil 4 pounds chuck roast, cut into large chunks 1 cup dry kidney beans 1 cup dried pinto beans 1 cup pearl barley 5 large potatoes, peeled and cut into thirds boiling water to cover 2 (1 ounce) packages dry onion and mushroom soup mix 2 tablespoons garlic powder salt and pepper to taste DIRECTIONS In a large oven safe pot or roasting pan, saute onions in oil over medium heat. Add meat, and brown well on all sides. Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top. Preheat oven to 200 degrees F (95 degrees C). Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes. Pareve Corn Kugel SUBMITTED BY: Sigarillo "This slightly sweet side dish contains no dairy, and is a perfect accompaniment for all your main dishes! Cranberries add an unusual and delicious flavor." INGREDIENTS 1 (10 ounce) can white corn, drained 1 (11 ounce) can cream-style corn 3 eggs 1/2 cup all-purpose flour 2 teaspoons salt 2 tablespoons sugar 1 cup liquid non-dairy creamer 2 tablespoons vegetable oil 1/3 cup dried cranberries DIRECTIONS Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking dish. In a medium bowl, mix together the white corn, cream corn and eggs until well blended. Combine the flour, salt and sugar; stir into the corn mixture. Mix in the creamer and oil, then fold in the cranberries. Pour into the greased pan, and spread evenly. Place the baking dish in a large pan with 1 inch of water. Bake for 1 hour in the preheated oven, until firm.