🔹️1.25 Ibs ( 570 grams ) flour

🔹️1. 1/2 cups of warm water

🔹️1 tbsp yeast

🔹️1 tbsp sugar

🔹️2 tbsp oil

🔹️1/2 tbsp kosher salt

Extra ingredients

🔹️oil

🔹️1 egg

🔹️Sesame seeds

For the blessing you need to multiply it by 4 and using 5 Ibs, this makes enough to do the Mitzvah.

Place all ingredients in the bowl of a stand mixer. Mix on slow until dough comes together. Increase speed to medium and let the mixer knead the dough for 10 - 15 minutes.

Remove the dough from the mixer and form into a ball. Coat lightly with oil and place in a clean bowl. Cover with a damp towel and let rise for 1 hour.

Divide and braid the dough and Place on a baking sheet lined with parchment paper.

Brush the loaves with a beaten egg and sprinkle with sesame seeds.

Cover and let it rise for another 30 minutes. Bake at 350°F (180°C) for 45 minutes. 

This recipe is for two loaves

🔹️2-3 tbsp sugar

🔹️1tbsp oil

🔹️2-3 cups lima beans

🔹️1-2 cups Glicks barley

🔹️1 cup rice

🔹️1/4 tsp pepper

🔹️1 onion

🔹️7to 8 medium size potatoes

🔹️3 cloves garlic

🔹️2  pounds meat or chicken

🔹️a can diced tomatoes

🔹️7 cups of water

kishke

🔹️a large onion

🔹️1 tsp salt

🔹️2 carrots

🔹️1-2 cup oil

🔹️1-4 cup of water

🔹️2-3 cups of flour

🔹️1/2 tsp pepper

Cut the potatoes in 8 parts and put them in a stainless steel pan, put sugar in oil, stir and as soon as the sugar is brown, add a cup of water to prevent it from burning. Add the beans and then the barly.

In a separate pan, put onion in oil. Combine onion with rice and wrap in baking paper. Completely immerse bag of rice in water with beans and barley. Add the meat, ketchup, and seasonings.

Place potatoes on top. Add water to cover all ingredients. Cover and bring the cholent to a boil. Lower heat and simmer for about one hour. If necessary, add a little more water. The water should not quite cover the food. Add kishke.

Place pot on a covered stove-top (blech) over low heat to cook overnight; or place in a 225-degree-Fahrenheit oven until lunchtime the next day, or put cholent ingredients into a slow-cooking crockpot, cook on high for about one and a half hours, then cook overnight on low. Do not stir while cooking.

To serve, place kishke and meat, and rice ono a large platter. Serve potatoes, beans, and barley separately in a large bowl.give it all a stir and serve combined, with the kishke on top of the Cholent until Shabbos.

Baking & Spices

🔹️3-4 cup Bittersweet or dark

chocolate

🔹️1 tsp Cinnamon

🔹️1 tbsp Cocoa powder, Dutch-process

🔹️1-4 tsp salt

🔹️6 tbsp Sugar

🔹️1 tsp Vanilla extract, pure

Dairy Products

🔹️113 grams butter

🔹️3 tbsp butter

🔹️8 tbsp cream cheese

More ingredients

🔹️1 cup and 2 tbsp flour ( and som extra )

🔹️1egg

Place the flour, sugar and salt into a bowl and mix until the dough starts to come together into a well-moistened, crumbly mass, 20 to 30 seconds.

Add the chunks of butter, cream cheese, and egg yolk

Take the dough to a clean work surface.

The crumbly dough into a ball and knead, dusting, until it comes together into a smooth ball, add some flour when needed.

Shape the dough into a rectangle, then cut into 4 portions.

Flatten each piece of dough into a 1/2-inch-thick rectangle.

Wrap each section of dough in plastic wrap and refrigerate for at least one hour or overnight.

Make the filling. Place the chocolate in a medium microwave- bowl and melt in 30-second intervals, stirring in between, until almost melted. Stir, allow to residual heat in the bowl to melt the chocolate completely, add the sugar and the salt and mix well.

Place the dough on a floured work service.Leave the dough to get to room temprature, then roll it out with a rolling pin into 8 to 11 parts, to shape them into triangles use a pizza cutter. Use a spoon to spread the chocolate filling, leave the edges clear, nou carefully roll the dough and place it with the seams down onto a prepared baking sheet, and place the the rolled dough for 20 or 30 minutes in the refrigerator, untill it firm enough.

Place into the oven for 18 to 20 minutes, til the rugelach is light brown. Take them out the oven and let the Rugelach cool down.

Unleavened bread is a flat bread with no leavening and it is easy to make.

🔹️18x13 baking sheet

Ingredients

🔹️2  1/3 cup flour

🔹️4 tbsp olive oil

🔹️1/2 tsp salt

🔹️1 cup water

Mix all the ingredients together and make a ball of dough.

Cut a piece of percament paper  18" long. Sprinkle some flour and roll the dough into a 15x8 oval parchament paper and place this on top of the baking sheet.

Lightly run a knife through the top of the bread, in a diamond shape.

Transfer the the baking sheet and place it on the bottom rack of the oven.

Bake for about 5 minutes on each side.

When using flour other than Matzo flour, make sure it is Kosher for Pesach certified. 

🔹️6 sheets of Matzos

🔹️1/2 cup milk

🔹️1 lb cottage cheese

🔹️8 ounces Shredded cheese

🔹️8 slices American cheese

🔹️2 eggs

🔹️pizza sause ( 32 ounces)

🔹️2 cups chopped brocoli or spinach

2-4 tbsp of pizza sause in the pan, dip the Matzah sheets in the milk on both sides and lay on top of the sause, poor some sause over the Matzah.

Mix the cottage cheese with the eggs and pour this over the sause, and layer the American cheese over the cottage cheese, add some chopped vegetables over the cheese.

Place a second layer of dipped Matzah sheet over the vegetables and cover it with another layer of sause.

Bake 400 F( 200 C ) oven for 30 minutes. Remove the dish from the oven, add shredded cheese on top and put the dish back into the oven, untill the cheese is melted.

🔹️3 large carrots

🔹️4 sweet potatoes, sliced

🔹️1/2 cup of brown sugar

🔹️Salt - for the taste

🔹️pepper- for the taste

🔹️3 tbsp margarine

🔹️3  tart appels, sliced

🔹️1 cup water.

In a large sause pan over high heat, put the carrots, potatoes and enough water to cover  and bring to boil. Reduce heat to medium and cook 15 to 20 minutes, untill the vegetables are tender and drain.

In a 21/ 2 quart baking dish, layer  the carrot slices to cover the bottom, sprinkle 1/3 brown sugar, salt and pepper on top and 1 tbsp margarine, continue layering untill all ingredients are used up, sprinkle each layer with bown sugar and dotting with margarine.

Pour 1 cup water over the mixture. Cover and bake 30 minutes at 350 F ( 180 C ) untill the apples are tender. Uncover and bake 5 more minutes untill the top is golden brown

🔹️1/2 cup olive oil

🔹️Ib onion, chopped

🔹️8 large garlic cloves,chopped

🔹️3 tbs grated lemon peel

🔹️2 tsp sweet Hungarian paprika

🔹️1.5 tsp grounded ginger

🔹️1/4 tsp cayenne pepper

🔹️8 tbps fresh parsley, chopped

🔹️8 tbps fresh dill, chopped

🔹️8 tbps fresh mint, chopped

🔹️4 Ib boneless skinless chicken thighs

🔹️4 cups low sodium chicken broth

🔹️3 fresh fennel bulbs, quartered vertically.

🔹️5 large carrots, sliched in 1 inch chunks

🔹️1 can artichoke hearts, unseasoned, drained and rinsed

Heat 1/4 cup oil in heavy large skillet over medium- high heat. Add onions and saute until translucent, about 5 minutes.

Add next 7 ingredients and 6 tbsps, each parsley,dill and mint, saute 3 minutes longer.

Scrape contents of skillet into a heavy large pot, reserve Skillet.

Sprinkle chicken with salt and pepper

Heat 2 tbsps, oil in same skillet over medium heat. Add 1/3 of chicken and saute until golden, about 3 minutes both sides. Transfer to a pot with onion mixture.

Repeat witg remaning chicken in 2 more batches, adding more oil by tablespoonfuls if needed.

Add the broth to Skillet, bring to boil, scraping up browned bits. Transfer broth to the pot, add then fennel and the carrots.

Drain artichokes and add them to the pot.

Bring Tagine to boil. Cover, reduce heat to medium -low, and simmer until the chicken is almost tender, about 20 minutes.

Uncover and simmer until the chicken and all the vegetables are tender, about 20 minutes. Using slotted spoon, transfer the chicken and vegetables to a large bowl.

Boil sauce until reduced enough to coat spoon,about 10 minutes. Season with salt and pepper.

 Add the chicken and vegetables to the sauce.

This dish can be made 1 day ahead. Cool slightly, leave uncovered until it is cold, then cover it and keep it refrigerated. Re- heat tagine over medium heat, transfer to a large bowl.

Sprinkle with 2 tbsps, each parsley, dill and mint.

For the crust

🔸️1.5 cups of flour

🔸️1/2 cup of sugar

🔸️2 tsps of baking powder

🔸️113 grams of butter ( 0.5 cup)

🔸️2 eggs

🔸️ tsps of vanilla extract

🔸️ a handful of raisins

 For the filling

🔸️3 eggs

🔸️ 1 cup of sour cream

🔸️ 1 tsp of vanilla extract 

🔸️1/2 cup of butter, room temperature

🔸️1 and 1/4 cups of sugar

🔸️8 oz cream cheese, room temperature

🔸️16 oz farmer cheese

Preheat the oven at 350 F ( 175 C)

Mix all the ingredients together.

Press the dough into the bottom of a ungreased 9 inch sprinform pan, use a fork to prick on the surface.

Spread the raisins onto the crust, bake for about 15 minutes until golden brown.

Remove  from the oven and let it cool down.

To prepare the filling

Take a large bowl, put cream cheese and the farmer cheese. Use a electric mixer until it is smooth. 

Blend the sour cream, vanilla extract and the eggs(on at the time)

Bake the cheesecake

Poor the filling  over the crust with raisins, tap to remove any air pockets. Bake the cheesecake in about 50- 60 minutes.

Once the baking is done, turn off the oven and leave the cheesecake to cool down inside the oven.

Before refrigerating, run a knife around the edge of the springform to loosen the sides.

Leave the cheeschake refrigerating for about 2 to 4 hours.

🔹️6 patatoes

🔹️medium onion peeled

🔹️2 large eggs, beaten

🔹️1/2 cup all-purpose flour

🔹️6~8 tbsp. vegetable or canola oil

🔹️2 tsp salt

🔹️1/2 tsp. freshly ground black pepper

🔹️sour cream

🔹️applesauce

🔹️1 sprig dill for garnish (optional)

Using a box grater or the grating blade of a food processor, grate potatoes and onion. Drain in a colander and press with your hands to remove all of the excess liquid. Put into a large bowl.

Add flour to the potatoes and onions. Gently fold in beaten eggs. Add salt and pepper.

Heat oil to medium-high heat in a large skillet. Using a large spoon, place potatoes in the oil, and flatten with the back of the spoon. Let them to cook for about 3-4 minutes before turning, and cook for another 3-4 minutes. Adjust the time if needed.

Put latkes on a wire rack. Place paper towels under the wire rack to catch the excess oil. Arrange latkes on large platter. Serve with sour cream and applesauce on the side. Garnish with a sprig of fresh dill.

🔹️1 tsp gefen dry yeast

🔹️water1/2 cup warm milk, Whole milk  do not use skimmed milk.

🔹️1~1/3 cup unsalted butter, at room temperature

🔹️1/4 cup sugar, divided3 egg yoks at room temprature.

🔹️1 tsp. vanilla1 tsp.     

🔹️1/2 tsp salt  

🔹️4-5 cups flour 

🔹️1 egg white, beaten.     

🔹️canola oil for frying.

🔹️1 cup raspberry jelly 

In a small bowl, add the yeast to the warm water to dissolve. Set aside. In the bowl of a standing mixer or with a handheld mixer at low speed, combine milk, butter, 1/4 cup sugar, egg yolks, vanilla, salt, yeast mixture and 3 cups of flour. Beat until well combined and smooth. Stir in another 1/2 cup flour until the dough is smooth. Place dough in a greased bowl and turn it once to make sure the dough is greased on all sides. Cover with a towel and let rise in a warm place until doubled (1 hour).

After an hour (when dough appears to have doubled), punch dough down and cut in half. Roll out each half of the dough on a flour board to 1/4" thickness. Use a 1/2" cookie cutter or a small floured glass to cut out circles. Place each circle on a greased baking sheet or sheet lined with a Silpat mat. Place 1/2 tsp. of jelly or preserves in the center of the circles. Brush around the edges of each circle with the beaten egg white.

Roll out the remaining half of the dough, making more dough circles. Top each jelly circle with a plain circle of dough. Press the edges together tightly. Cover with a towel and let rise for 45 minutes.

Heat oil in electric fryer to 375 degrees. While oil is heating, place the remaining cup of sugar in a shallow bowl or wide pie dish. Fry doughnuts a few at a time (be careful not to crowd them) for 2 minutes on each side. Drain on paper towels and roll in remaining sugar while stil warm.

Salade Dressing 

🔹️1/2 box rotini pasta.

🔹️1 large zucchini

🔹️1 large red onion

🔹️a  cup of Chickpeas

🔹️ feta cheese 

Ingredients 

🔹️4 tbsp olive oil

🔹️2 tbsp red wind vinegar

🔹️2 tbsp rice vinegar

🔹️1 tsp sugar

🔹️1/2 tsp kosher salt

🔹️1/2 tsp garlic powder

🔹️1/4 tsp oregano

🔹️pince of red pepper flakes

🔹️pepper.

Cut zucchini and red onion into quarter rounds and roast on a sheet pan with a bit of oil and salt at 450°F (220°C) for 20 minutes.

Cook the pasta in salted water to al dente. Drain and whisk the dressing ingredients together.

Pour half into the pasta and toss to coat. Add the roasted vegetables, the chickpeas, and the feta cheese.

Mix and add the remaining dressing and serve it warm.