26 July 2015 - 10 Av 5775 - י' אב ה' אלפים תשע"ה
Cashew Sesame Noodles Print E-mail

For sauce
2 large garlic cloves, chopped
3 tablespoons soy sauce
1 ½ tablespoons rice vinegar
1/4 cup sesame oil
¾ teaspoon dried hot red pepper flakes, or to taste
1 teaspoon sugar
½ cup salted roasted cashews
1/3 cup water

1 pound thin spaghetti
1 ½ cups loosely packed fresh coriander sprigs, washed well, spun dry, and chopped fine
Garnish: chopped salted roasted cashews and fresh coriander sprigs


Make sauce:

In a blender blend sauce ingredients with salt and pepper to taste until smooth. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature and stir before using.

Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente. In a colander drain spaghetti and rinse well under cold water. Drain spaghetti well and in a bowl toss with sauce and chopped coriander. Garnish sesame noodles with cashews and coriander.

This is a simple dish that is not too heavy for hot summer days and has just a bit of Asian-flare.

Taken from the oukosher website.

Strawberry & Mango Mesclun Salad Print E-mail

½ cup sugar
¾ cup canola or vegetable oil
1/3 cup balsamic vinegar
1 teaspoon salt
8 cups mesclun or gourmet mixed salad greens
2 cups sweetened dried cranberries (cranraisins)
8 ounces strawberries, quartered
1 large mango, peeled, pitted and cubed
½ cup chopped onion
1 cup slivered almonds

Combine sugar, oil, vinegar, and salt in a crust or jar. Cover tightly, and shake vigorously.
Combine greens, cranberries, strawberries, mango and onion in a large bowl, tossing well. To serve, toss with enough, dressing to coat. Sprinkle with almonds.

Serves 6 to 8

This is a great summer recipe, perfect for warm weather days. It is sure to become one of your favorites.

The Kosher Pallette, editors Susie Fishbein & Sandra Blank
Livingston, New Jersey, Joseph Kushner Hebrew Academy, 2000.
Blintze Souffle Print E-mail

2 Packages blintzes
1/2 stick melted margarine (roughly ¼ cup margarine)
4 eggs
1 cup sour cream
1 teaspoon vanilla
1/4 cup sugar
1/4 cup orange juice
Dash cinnamon (optional)

Preheat oven to 350
Melt margarine in 13-1/2 X 8-3/4 X 1-3/4 Pyrex dish
Arrange frozen blintzes in pan in a single layer. Do not overlap.
Mix remaining ingredients (except cinnamon)
Beat until smooth
Pour mixture over blintzes
Sprinkle with cinnamon
Bake in 350 degree oven for 1 hour
This can be served with slightly thawed frozen strawberries with syrup.

This is an easy recipe that is perfect for a Shavuot lunch or anytime. By using frozen packaged blintzes, preparation time is significantly cut down. It is best with the cheese blintzes and some strawberries to finish it off but any variety can be used. It is an easy recipe that is fun to play around with and the result is a dish that seems like you spent much more time on it than you did. It is a Shavuot favorite in my family.

Submitted by Phyllis Light
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