Around the Passover Table: 75 Holiday Recipes for the Food by Jayne Cohen

By Jayne Cohen

Recipes for celebrating Passover from Jayne Cohen's Jewish vacation Cooking
This is the appropriate book for domestic chefs who need to make Passover much more scrumptious and significant than ever sooner than. It gains greater than seventy five vintage and modern recipes, plus diversifications, in addition to pleasing tales on Jewish nutrition traditions. Recipes from fowl and Olives with Preserved Lemons to Hazelnut Macaroons are easy-to-follow and followed through necessary feedback that may attract domestic chefs and be the highlights of your loved ones table.

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These beans, or legumes, are rich in protein, iron, calcium, and B vitamins. They are also high in fiber, contain zero cholesterol, and are practically fat-free. While beans come in many different shapes and sizes, the methods used to presoak and cook them are similar. Although water amounts and cooking times may vary slightly, the following general guidelines can be applied when preparing most dried beans: • Always pick through the dried beans for any debris, discolored beans, or empty shells.

1. Add the herring and egg whites to a food processor and process until finely ground. Transfer to a bowl. 2. Add the apple and onion to the food processor and process until finely ground, then add the fish mixture. Process until all the ingredients are well-combined. 3. Place the mixture in a covered bowl and refrigerate until chilled. 4. Serve as a topping on unsalted crackers. 4 g Sodium: 115 mg Potato Knishes Yield: 15 knishes DOUGH 2 packages dry yeast (¼ ounce each) 2 tablespoons warm water 2 cups unbleached all-purpose flour ¼ cup pear baby food 1 medium egg white, unbeaten ¼ cup granulated sugar 1 medium egg white, beaten FILLING 3 large baking potatoes, peeled and cut into chunks 1 medium onion, cut into chunks 2 medium egg whites ¼ teaspoon ground black pepper Serve these delicious knishes with mustard on the side.

Separate the wings at the joints and discard the small tips. 3. In a bowl, combine the barbecue sauce, water, and vinegar. 4. Place the wings in a single layer in the baking dish and coat lightly with the sauce mixture. 5. Bake for 30 minutes, or until wings are no longer pink inside. 6. Pile the wings onto a platter and serve. 8 g Sodium: 88 mg Cold Sesame Noodles Yield: 8 servings 8 ounces spaghetti 1 tablespoon reduced-fat smooth peanut butter 1 teaspoon low-sodium soy sauce ¼ cup water 1 teaspoon sesame seeds 1 medium scallion, white and light green part only, thinly sliced These flavorful noodles are theperfect accompaniment to serve with Peanut Butter Chicken (page 98).

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