- medium eggplants
- eggs
- olive oil
- feta cheese
- herbs
- tomato paste
- garlic
- jalapeño pepper
- big cans of tomatoes
- olive oil
- medium/large onion
- dried oregano
- dried basil
Delicious cookies for a parve shabbat dessert. Lots of proteins. The bigger you make them the fancier they look. Great for those with a gluten free diet. Can easily be made with almond butter for pesach also. Tried with hazelnut butter: with 1.33 cups sugar (1 cup white) and 1/4 cup cocoa and more kosher salt on top. For cashew butter: add 1 TBS garam masala. For both types of nut butters freeze before baking so its a little easier to form cookies.
- vanilla extract
- salt
Not much sugar!
- boiling water
- cocoa
- sugar
- milk
- dark corn syrup
- pepper
- chili powder
- bayleaf
- cornstarch
- cooking oil
- lean ground beef
- bread crumbs
- lentils - 2 cups of lentils
- garlic
- hot pepper
- canned tomatoes [SMALL]
- half a can of tomato paste
- paprika for color
- salt and pepper
- parsley or mint
modified from here:https://www.thekitchn.com/how-to-make-french-onion-soup-in-the-slow-cooker-start-to-finish-cooking-lessons-from-the-kitchn-215696
- Freshly ground black pepper
- water
- fresh thyme
this reminds me of the tzafradi my mom made when I was a child. I like to have it for rosh hashanah
- Filling
- caster suar
- About 10.5 oz walnuts roughly chopped
- double cream
- liquid honey
- Shortpastry
- plain flour
- butter
- caster sugar
- 1tsp vanilla or grated peel of half a lemon
- egg
- salt
- Other
- egg white
- egg yolk beaten with 2 Tbs double cream
modified from nytimes
- olive oil for frying
- freshly ground black pepper
- baking soda or a bit more
- large eggs
- all-purpose flour
Per 1 lb of “meat”