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Rachel’s Orange Blossom Cake
2 small oranges, washed6 eggs, separated1 1/4 cup sugar1 1/4 cup ground almonds2 teaspoons orange blossom water or almond extract Preheat oven to 350 F. Line nonstick springform cake pan with removable bottom with parchment paper. Place unpeeled oranges in just enough water to cover them and boil for 1 1/2 hours or until they…
Spicy Fish Chowder
1/4 cup olive oil1 large onion, diced4 garlic cloves, chopped6 celery stalks, finely chopped 1 green bell pepper, diced1 yellow bell pepper, diced3 cups shredded green cabbage 3 medium zucchini, diced2 teaspoons salt1 teaspoon pepper2 14 ounce cans of fire roasted diced tomatoes1/2 cup white wine (can substitute with 2 tablespoons of wine vinegar)2 tablespoons tomato paste6…
Quajado de Carne Meat Pie
1 large onion, finely chopped2 tablespoons extra virgin olive oil2 pounds ground beef1 cup farfel (or crushed matzah)1 tablespoon salt1 teaspoon white pepper1 cup chopped Italian parsley10 eggs (set aside 2) Preheat oven to 400°F.Place the matzah farfel in a small bowl, then pour warm water over it.Warm olive oil in a pan over medium…
Pumpkin Mash
Cousin Rachel’s Delicious Pumpkin Mash 32 oz (4 cups) sweet potato, cubed 32 oz (4 cups) butternut squash, cubed 30oz can pumpkin pie mix 1 cup vegetable broth ½ cup vegetable butter or coconut oil, melted 1/2 cup pure maple syrup 1/2 cup brown sugar 2 cups mixed dried berries (Trader Joe’s cranberries, blueberries, and…
Tia Naomi’s Rolled Baklava
Filling: 2 cups almonds3 cups pecans1 cup sugar1 cup toasted sesame seeds2 teaspoons cinnamon Dough: 1 box phyllo dough1 cup oil (vegetable, canola, safflower, avocado) Syrup: 1 cup honey1 cup sugar1 cup waterPreheat oven to 350 F.In food processor, chop almonds and pecans.In large bowl, combine nuts, sugar, sesame seeds and cinnamon.Unfold phyllo dough and…