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This Month's Recipes
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Meat
Enjoy, enjoy!
We hope to be adding recipes on a regular basis - click here 
to have a feast. |
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Dairy
We hope to be adding recipes on a regular basis.
Enjoy a refreshing dessert for your evening pleasure or a great main dish that can become your family favorite for years and years . |
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Parve/Vegetarian
We hope to be adding recipes on a regular basis.
pareve; parve
[PAHR-uh-vuh; PAHR-vuh]
A Jewish term describing food made without animal or dairy ingredients.
According to KOSHER dietary laws, animal food cannot be consumed at the same meal with dairy food, but a pareve food may be combined or eaten with either. In order to be pareve, breads and cakes must be made with vegetable oils and not with butter or other animal fat . |
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Soups
We hope to be adding recipes on a regular basis.
Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick (like GUMBO), thin (such as a CONSOMMÉ), smooth (like a BISQUE) or chunky (CHOWDER or BOUILLABAISSE). Though most soups are hot, some like VICHYSSOISE and many FRUIT SOUPS are served cold. Soups are often garnished with flavor enhancers such as CROUTONS, grated or cubed cheese or sour cream. They can be served as a first course or as a meal, in which case they're often accompanied by a sandwich or salad . |
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Breads
We hope to be adding recipes on a regular basis.
A staple since prehistoric times, bread is made from flour, water (or other liquid) and usually a LEAVENER. It can be baked (in an oven or, as with pancakes, on a griddle), fried or steamed. Yeast is the leavener in yeast bread, which requires KNEADING to stretch the flour's GLUTEN. A yeast batter bread uses strenuous beating instead of kneading to the same end. Quick breads are so called because they require no kneading and use baking soda, baking powder or eggs to leaven the bread. As the name implies, unleavened bread (such as MATZO) uses no leavening and therefore is quite flat. Grains, seeds, nuts and fruit are often added to bread for flavor and texture . |
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Side Dishes and Salads
We hope to be adding recipes on a regular basis.
Side Dish:
Function: noun
Date: 1725
A food served separately along with the main course.
Salad
Pronunciation: 'sa-l&d
Function: noun
Etymology: Middle English salade, from Middle French, from Old Provençal salada, from salar to salt, from sal salt, from Latin
Date: 14th century
1 a : green vegetables (as lettuce, endive, or romaine) and often tomatoes, cucumbers, or radishes served with dressing b : a dish of meat, fish, shellfish, eggs, fruits, or vegetables singly or in combination usually served cold with a dressing
2 : a green vegetable or herb grown for salad; especially : LETTUCE
3 : a usually incongruous mixture : HODGEPODGE . |
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