Cooking recipes from "Cooking with Yiddishe mama" - page 37

Servings: 8-10 Time: 1 hour 30 minutes 165 g unsalted butter 10 ml coconut oil 100 g castor sugar 100 g brown sugar 3 eggs 1 1/2 .

Servings: 5 5 chicken thigh fillets, bone in, skin OFF 1 onion, chopped (brown, white or yellow) 2 cloves garlic (large), minced 2 t.

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield: 6 servings Ingredients 1 1/2 cup pearl barley 8 celery s.

Serves 10 100 gram dates, stones removed, halved 100 gram pitted prunes, halved 1 teaspoon baking soda 240 ml boiling water 140 gra.

Makes 6 large servings or 10 small servings 200 gram milk chocolate, broken into medium chunks 140 ml heavy whipping cream, cold 4 t.

Serves: 6 Servings 8 oz bow tie pasta (I used rotini) ½ cup greek yogurt (I used 3 tablespoons sour cream, 1 tablespoon mayonnaise and.

1 1/2 cups (210g) flour 1 teaspoon baking powder preferably aluminum-free 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon groun.

Makes: 4 to 6 servings This is a fab potluck salad.

CRUST (Joan Nathan's standard crust recipe) 6 tablespoons unsalted butter, Crisco, or coconut oil, or a combination of shortenings 1 1/.

1 English (or other seedless) cucumber 1 medium yellow squash 4 tablespoons canning-and-pickling salt 1 long, slender, medium carrot .

Makes 4 servings 3 tablespoons butter 1 1/4 cup yellow onions, diced 1/2 cup carrots, diced 1/2 cup celery, diced 4 teaspoons garli.

15 minutes to prepare serves 4-6 4-5 cucumbers, thinly sliced 3-4 radishes, thinly sliced 3 tablespoons green onions, finely chopped .

Make 10-12 servings Dough 2 & 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking power 1 cup butter, room temperature .

Makes 24 medium size cookies 1/2 cup butter, softened (1 stick) 4 ounces cream cheese, room temperature 1 cup granulated white sugar .

Yield 4 2 tablespoons olive oil 1 medium leek, white part only, thinly sliced 1 small bulb fennel, sliced 3 garlic cloves, sliced ½.

Make 4 dozens medium size cookies These cookies are soft, delicate and attractive for serving with hot tea spiced with cinnamon.

SERVES 8 1 & 3/4 cup (180g) white spelt flour, sifted (I used all-purpose flour) 2 teaspoons baking powder 1 & 1/2 cup almond flour .

Serves 4 (serving size: about 1 cup) 1/4 cup extra-virgin olive oil 3 tablespoons white wine vinegar 2 tablespoons grainy mustard 3/.

Yield: 4 servings 4 tablespoons olive oil, divided 2 large zucchini (total weight about 2 pounds), sliced 1/4-inch thick rounds or half.

Makes 1 loaf, which stays completely and surprisingly fresh for 4-5 days at room temperature 1 cup / 125g all-purpose flour 1 cup / 14.

Cooking with Yiddishe mama1,039 recipes