Instructions

Step 1

In three separate bowls combine: 1/2 cup chopped onion, 2 eggs + 1/2 cup matzoh meal each. Season with salt & pepper.

Step 2

In bowl #1 add and mix gefilte fish mixture, lemon zest, juice & dill.

Step 3

In bowl #2 add and mix salmon and carrots.

Step 4

In bowl #3 add and mix the white fish.

Step 5

Preheat oven to 350 degrees F and double line an 16" x 4" loaf pan with parchment paper.

Step 6

Layer the fish evenly in the pan with the gefilte fish mixture as bottom layer, salmon mixture as second/middle layer, and white fish mixture as top layer.

Step 7

Bake at 350 degrees F for 60 minutes. Internal temperature of loaf should read 145 degrees F.

Step 8

Remove from oven and cool to room temperature. Refrigerate once cooled.

Step 9

To remove loaf from pan, place pan upside down on a baking sheet. Slice and serve chilled on a bed of lettuce with horseradish.

Instructions

Step 1

Rinse chicken under cool water until water is clear.

Step 2

Season generously with kosher salt & pepper and place in pot with chopped vegetables, herbs & bay leaves.

Step 3

Cover with cold water.

Step 4

Bring to a boil and immediately reduce to a simmer. 

Step 5

Simmer uncovered for an hour, constantly skimming fat/scum off of top. Remove chicken breast, cool chop and reserve for later.

Step 6

Continue to simmer soup for 3 - 4 hours.

Step 7

Cool and strain.

Step 8

Add reserved chicken and fresh chopped carrots, celery, and dill to the strained broth. Reheat, check seasonings and ladle soup over warm matzoh balls

Instructions

Step 1:

Place all the ingredients in slow cooker pot.

Step 2:

Turn slow cooker on high and set for 4 hours.

Step 3:

Strain soup and remove bay leaf, chicken feet + bones.

Step 4:

Adjust seasoning (often times needs more salt) and enjoy!

Instructions

Step 1

Combine egg yolks and chicken shmaltz. Then add the matzoh meal, chopped dill and salt & pepper

Step 2

Add seltzer water to egg yolk mixture (a few tablespoons as needed) to make mixture moist.

Step 3

In a separate bowl, beat egg whites until stiff.

Step 4

Fold in egg whites to mixture.

Step 5

Refrigerate for 15-30 minutes. Meanwhile bring soup to a boil.

Step 6

Make golf ball size balls out of mixture, and place in boiling soup. Boil 35 minutes, then turn down heat to a simmer and serve.

Instructions

Step 1

Season brisket, fat side up.

Step 2

Cover brisket with sliced carrots, celery, onions, fennel & garlic.

Step 3

Pour canned tomatoes on top.

Step 4

Mix beer/coke, broth & brown sugar together. Pour over brisket.

Step 5

Cover tightly with aluminum foil and cook for 1 hour at 350 degrees F.

Step 6

Reduce heat to 300 degrees F and cook another 3+ hours. For a tender brisket, the internal temperature should reach 180 - 200 degrees.

Step 7

Remove from oven and let brisket cool to room temperature. Then cover with foil and refrigerate overnight.

Step 8

Remove from refrigerator to slice. First slice off fat and then slice brisket against the grain into thin pieces.

Step 9

Place back in pan with sauce.

Step 10

Reheat uncovered at 300 degrees F after pouring more BBQ sauce over brisket. When reheating the meat you want the internal temperature to be 165 degrees.

Instructions

Step 1

Cream butter/margarine & sugar. Add salt, egg & flour.

Step 2

Pat flat onto a jelly roll pan. Bake 20 minutes @ 350 degrees F.

Step 3

Remove from oven and sprinkle with chocolate chips onto hot toffee. Spread melting chocolate chips like frosting all over toffee.

Step 4

Immediately sprinkle with chopped nuts.