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For the on-the-go iPhone and iPod Touch users. Hundreds of Kosher recipes and custom meal plans.
The Kosher Cookbook is uniquely designed for the on-the-go iPhone and iPod Touch users, offering hundreds of Kosher recipes, custom meal plans and the ability to create personalized shopping lists.
The Kosher Cookbook makes dinner planning easy, allowing users to sort by course, cuisine and type of food. You can even choose recipes and add the needed ingredients to a one-click shopping list, which can then be viewed by store aisle or by recipe.
One of my favorite parts of the Kosher Cookbook App for the iPhone is that, not only can you get all sorts of wonderful recipes, but it also helps you figure out your menu planning.
Wouldn't the end of your week go more smoothly if you didn't have to figure out for yourself what to make for Shabbat?
Here's a great winter dinner menu. Why not download the app and try it out this Friday night?
To download the Kosher Cookbook application, search for "Kosher Cookbook" on your iPhone, iPod Touch, or iTunes and download this application for $4.99.
Shabbat Meal Plan
Add a little this and a little that to some leftover cabbage leaves and you have a delicious soup!
Prep time: 15 min. Simmering: 45 min. Finishing: 10 min.
INGREDIENTS EQUIPMENT 4-5 cups sliced parboiled cabbage leaves 4 quart stock pot 3 tablespoons vegetable oil 1 large sweet onion-finely chopped 1 28 ounce can crushed tomatoes 10 cups instant pareve beef stock ¾ cup dark brown sugar juice of 1 large lemon
- Heat oil in stock pot. Add cabbage and onions and saut? until onions are soft.
- Add crushed tomatoes and beef stock. Stir well. Bring mixture to a boil. Reduce to a simmer and cook for 45 minutes. Remove from heat.
- Add brown sugar and lemon juice. Stir well. Taste. Adjust with more sugar or lemon juice as needed. Serve hot.
SKINLESS FRIED CHICKEN
YIELD: 24 PIECES
The outside is crisp and well-seasoned and the inside is moist and delicious.
Prep time: 60-90 min. Frying time: about 60 min.
INGREDIENTS EQUIPMENT 3 frying chickens-skinned and cut into joints large mixing bowl 3 eggs large plastic bag 2-3 tablespoons seasoning salt* large cookie sheet 3 tablespoons water long handled tongs 2 cups flour vegetable oil *Use 2 tablespoons seasoning salt for small joints-3 tablespoons for large ones.
Note: It’s hard to know for sure how much chicken to prepare. I count on at least two pieces of chicken per person if the pieces are small. I don’t even use the wings in my count. To be on the safe side, order three chickens for eight people. If you are serving an additional main course, you can order only two chickens.
This is rich and gooey and oozing with flavor from caramelized sugar, corn and vanilla.
Prep time: 15 minutes Baking time: 30-45 minutes
INGREDIENTS EQUIPMENT 4 eggs electric mixer 2 cups sugar 3 quart oven-to-table casserole 4 tablespoons flour 2 teaspoons vanilla extract 60-65 ounces of canned kernel corn ½ cup non-dairy margarine non-dairy baking spray
Note: Transfer any leftovers to a smaller dish. If you reheat it in the same dish the empty spaces will burn.
ROASTED ZUCCHINI, TOMATOES & RED ONION
Roasting gives these vegetables a wonderful flavor and they don’t fall apart!
Prep time: 15 minutes
INGREDIENTS EQUIPMENT 6 large zucchini and/or yellow squash large jelly roll pan 2 boxes grape tomatoes large mixing bowl 1 large red onion ¼ cup olive oil freshly ground black pepper
Fresh is always better than purchased!
Prep time: 30 min.
INGREDIENTS EQUIPMENT 8-10 cups fresh fruit: peaches, plums, apricots, seedless grapes, apples, melon, pineapple, bananas, assorted berries large mixing bowl OPTIONAL ADDITIONS: ¾ cup orange juice 3 tablespoons sugar mint leaves juice of 1 lemon 1/8 cup liqueur
YIELD: 48 COOKIES
They are so light, they melt in your mouth; except for that little bit of powdered sugar that melts on your hands.
INGREDIENTS EQUIPMENT 2/3 cup ground blanched almonds electric blender 1 cup non dairy margarine-softened 2 large cookie sheets 1/3 cup sugar baking parchment 1 2/3 cup flour 2 cooling racks 1/8 teaspoon salt 1 cup confectioner’s sugar
Prep time- 20 min. Baking time: 15 min.