Help! I Have A Fire In My Kitchen

Shrug is catching on to the lingo as you can tell from the last line in this recipe. Just goes to show you. A great deal of recipes though not originally kosher can be made so, and once you get the hang of it, even a milk based Apple Bread as is described below can be also Parve! Story & Description: Another one of my experimental creations. I thought this bread tasted pretty good, but not quite as appley as I wanted. I substituted the apple cider drink mix for the other seasonings it originally called for. The result is an incredibly moist and yummy bread that is almost cake-like. Then I wondered what the bread would taste like if I used diced apples instead of raisins. Now I vary the breads by using any combination of the optional ingredients. Now matter which way you make it, it still tastes great. Apple Bread - ( makes two 8" x 4" loaves ) 2 Tablespoon butter or margarine (softened) 1 cup packed brown sugar 1 egg ½ cup milk 1 cup applesauce 2 cup flour 1 ¼ te

Yet another Recipe from Paula ( I really should leave the kitchen ) (We will give you a few minutes for a shower Paula - then back to the kitchen and keep sending in those recipes!) Fudge Ingredients: 1 Bag Chocolate Morsels 1 16 oz package chopped Walnuts 2 Boxes of German Chocolate Squares 3 Tablespoons Butter 8 oz Marshmallow (fluff if available) 2 Teaspoons Vanilla 1 Can Evaporated Milk 4 ½ Cups Sugar If fluff is not available, you can melt marshmallows in a double boiler or placing a small pan inside a larger pan of water. Directions: In a large bowl, pour morsels, walnuts, chocolate squares (broken into small pieces) and marshmallow. In a 5 quart pan, melt butter. Add Sugar and Evaporated Milk. Over medium heat, bring to a boil. Keep stirring with a wooden spoon. Boil for 6 minutes. Pour over mixture in bowl. Stir until all chocolate is melted and mix until smooth. Pour into 10 x 13 pan and let set for 4 hours This is like too easy to believe. And Paula usually has to use a mini

A New Contributor has joined the ranks. Laurie has sent us this recipe for Couscous and Lentil Salad Here is my absolute favourite summer salad to take to BBQs and Pot Lucks. Dressing: The juice of one lemon 4 or 5 (or more!) chopped garlic cloves A third of a cup of light olive oil Salt and pepper Salad: 1 cup of couscous 1 and 1 quarter cups of chicken stock 1 can of lentils drained and rinsed Half a peeled and chopped cucumber Half a chopped red pepper 1 carrot peeled and grated 1 green onion minced At least half cup of fresh parsley (don't skimp - this makes the salad) Make dressing first to allow garlic to infuse. Directions: Cook couscous in chicken stock according to package directions. Remove from heat, fluff with fork and cool. When cool add lentils and the rest of ingredients. Toss with dressing. This tastes best if allowed to sit for a few hours to let the flavours meld. I will often make more dressing and add a bit more depending on how large the lemons and how big t

Paula our Insane, Nutty cook sent the following in as a comment on one of the recipes, which was published but I liked it so much I am going to include it as a Post as well: You asked for it Ted. On the weekends I generally spend 12 - 14 hours a day in the kitchen. Excessive you may think but I love to cook. I also have a thing about fresh ingredients and dislike to take shortcuts. I prepare a lot of my week's meals and freeze them. Another quirk for me is my hatred of the microwave. Insane as you have tagged me is fitting. Soon I will send you a couple of recipes for canning. Time consuming yes?Worth it? Definately. A month ago, I spent the weekend making relish and applesauce with my uncles. It was probably one of the best times I have had in a long time. Uncle Bob is a great cook. Uncle Sonny has set his kitchen on fire but bless his giant heart he wants to help. I let Sonny do the slicing of the veggies and kept him away from my stove. We talked, we laughed and made a mess

Kosher Meat & Meat Products It is commonly known that Kosher means not eating any Pig or pig by-products. Horse-meat is out too, just in case you were wondering. What is not so commonly understood, is that all the meat we are allowed to eat, must be slaughtered in a specific way. This is called "shechitah". Though we are allowed to eat the meat from a cow, lamb, turkey, chicken and so on, if it has not been slaughtered through the method of "shechitah" it is still not Kosher. Thus there are Kosher butchers and meat in the Kosher section of the supermarket. Snakes, turtles, frogs, snails (escargot), creepy crawlers are all not Kosher. But then again, I really never wanted to feed my kids a turtle. Fish Here again, Kosher means only certain fish. Shell-fish, lobster and shrimp are all out, (though today there is something called kosher shrimp.) A great many other fish are really off the books too. Once on a trip to back to my old neighborhood in Manhattan, I had t

Our Insane Cook Keeps On Going! - Paula just loves that kitchen! (This can go great with Paula's Sweet & Sour Chicken ) Fried Rice Ingredients: 2 Cups Rice 1 Cup Celery ( chopped small) 1 Bunch of Scallions (chopped small) 1 Red Pepper (chopped small) 1 Green Pepper (chopped small) 1 Cup Bean Sprouts ( cut in half) 1 ½ Cups Warm Water 1 Stick of Margarine (as usual Teddy's kitchen would use Extra Virgin Oil here and not margarine - but that is up to you.) ½ Cup Low Sodium Soy Sauce 2 Eggs Scrambled (optional) ***Rice is made while raw. Do not pre-cook. Directions: Melt stick of margarine in pan (with deep sides) over medium heat. Add Celery, Scallions, Peppers, and Bean Sprouts. Saute until veggies become transparent or less crisp. Add Rice and mix well. Add water and mix well. Lower heat and cover pan. Checking rice frequently, cook until water is gone. Add Soy Sauce (and scrambled egg) and mix well. What can be said? This will give you great fried rice. It is easy, and

Our Insane Cook Does It Again - Paula just loves that kitchen! Sweet & Sour Chicken Ingredients: ½ Cup Flour ¼ Cup Cornstarch ½ Cup Water 1 Large Egg (lightly beaten) 2 lbs Boneless Chicken ( Cut into ¾ inch pieces) Canola Oil for frying Sauce: 1 20 oz Can Pineapple Chunks (do not drain) ½ Cup Brown Sugar ½ Cup White Vinegar 2 Tablespoons Low Sodium Soy Sauce 2 Tablespoons Cornstarch 1 Cup of Water 2 Tablespoons Water 2 Tablespoons Canola oil 1 Cup shredded carrots 1 Red or Green Pepper (seeded and cut to thin slices) 1 Bunch of Scallions (diced small) 1 Clove Garlic Directions: Combine First 4 ingredients in a bowl. Stir with wire whisk until blended. Add Chicken and mix until coated. ( this is called dredging) Pour Oil into fry pan and heat to 375 degrees. Place coated chicken into hot oil and fry for 5 minutes (until golden brown) Drain on paper towel. Sauce: Drain pineapple, reserving the juice in a bowl. Set pineapple aside. Mix juice with 1 cup of water. Add brown sugar,

When I was a kid growing up in New York, Pop and his brothers for their business had one incredible "treat" for me. We had season seats to the Jets, Giants, Knicks and Rangers, while one of my aunts had a whole box smack on the Third Base Line, first row, for the Mets. If you are a sports fan you can just imagine what heaven that was for my friends and myself. Oh, don't think I had seats for any game I wanted to go to either. They were for "business clients" and I usually got to pick 2 Giant games (football) 1 Jet game (football) and a lot of Met games. The Knicks (basketball) and Rangers (hockey) well let us say, Pop and I went to a lot of those, while Mom loved to go to Hockey. She loved the fights in Hockey and would scream like a banshee when they started. That was my Mom! But there was one really yucky thing for me especially for the Baseball and Football games. We were kosher, and therefore all we could eat at the games were Peanuts, Crackerjacks and Coke.

Another Bread Recipe From Our Totally Insane Cook - Paula Banana Bread Ingredients: 3 ½ Cups Flour 2 Teaspoons Baking Soda 2 Teaspoons Cinnamon ( I add 3 Teaspoons because I love cinnamon) 1 Teaspoon Nutmeg 2 Cups Sugar 1 Cup Canola Oil 4 Eggs 2/3 Cup Water 3 – 4 Ripened Bananas (mashed with 2 teaspoons of vanilla) 2 Teaspoons Vanilla 1 Cup chopped nuts (optional) Directions: Mix Flour, Baking Soda, Cinnamon, Nutmeg and Sugar in a large bowl. Mix well with a spoon. Make a well in the center of the bowl ( push dry mixture along the sides) In the center of the bowl add Oil, Eggs, Water and Bananas. Mix together with dry ingredients until well blended. Grease either 2 - 9x5 loaf pans or 1 – bundt pan Bake for 1 hour on 350 degree oven. Toothpick inserted in center should come out clean. Note: This recipe works with Zucchini, Carrots or Pumpkin as well. Or you can use more than one and the flavor is great. Made ahead of time, they freeze well in air tight packaging. What can I say? Paula

Submitted by: Karen P. - A great cook with a great sense of humor PASTA WITH ITALIAN SAUSAGE ***Special Requirements: Blender or Electric Hand Beater or Really really really strong hands and arm muscles! Ingredients: 1 package sweet Kosher Italian sausage (grocery packs it in 20oz packages) 1 teaspoon dried onion flakes *(fresh onion is great here) 1 teaspoon dried garlic flakes *(fresh garlic is great here too!) 1 teaspoon basil *(fresh is great) 1 teaspoon oregano *(fresh is great) 1 teaspoon rosemary *(fresh is great) ¼ sweet red bell pepper , finely diced. 1 big fresh tomato, well chopped. 1 28 oz can of stewed tomatoes 4 tablespoon (at least Virgin preferably Extra Virgin) Olive oil 2 tablespoon red wine ½ teaspoon sea salt ½ teaspoon dark brown sugar 1 pinch of black pepper ½ pinch turmeric (if you like Turmeric then a bit more is great!) the barest sprinkle of nutmeg 1 box of whole grain pasta ( Or spinach pasta-linguine) * When using FRESH SPICES (as I have said you should wh