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.
- Beat eggs with water and seasoning salt in mixing bowl.
- Clean chicken thoroughly. Remove any fat or bone chips that have been left on chicken. Often, the butcher doesn’t take the time to skin the wings. The best way I’ve found to do it is to just grab the skin with a paper towel and pull. Most of the skin can be removed this way. Add chicken to beaten eggs and mix well. (If you have the time, let the chicken sit in the eggs and salt, covered with waxed paper, for about an hour in the refrigerator.)
- Pour about one cup of flour into another large mixing bowl. Remove two or three pieces of chicken from egg mixture and place on top of the flour. Sprinkle more flour on top of the chicken. Continue this process until all the chicken has been layered in the bowl with flour in between each layer. Pour remaining egg mixture over chicken and (with wet hands) mix all the chicken together. The chicken will be very moist and sticky. Chill for at least 30 minutes in the refrigerator to allow coating to set.
- Pour about two inches of oil into skillet. Heat over medium- high flame until oil is very hot. You can test the heat of the oil by dropping a bread cube into the pan. If it browns right away, the oil is hot enough for the chicken. Carefully, using a long handled tongs, place three or four pieces of chicken in the hot oil. Do not overcrowd the pan.
- Fry chicken for about ten minutes on each side until chicken is tender and golden brown. After you brown the chicken on the second side, reduce heat and cover frying pan. Steam chicken five or six minutes. Carefully remove cover (the oil will be sizzling and the steam will come rushing out). Raise heat again, and turn chicken to be sure it is well browned. If you are nervous about the breasts being cooked through, make a small slit with a sharp knife into the thickest part and test it.
- Remove chicken from oil and drain in a single layer on paper towels. Serve hot or at room temperature.
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
- Preheat oven to: 350 F.
- Beat eggs until foamy. Add sugar gradually and beat on medium speed until a thick pale yellow mixture has formed. Pour flour over this mixture and continue beating until it has been thoroughly incorporated into eggs. Add vanilla and beat again.
- Pour in corn (with liquid from cans) and beat slowly until the custard and corn have blended.
- Spray casserole with non-dairy spray. Pour corn mixture into casserole. Dot the top with chunks of non-dairy margarine. Bake 30-45 minutes until the top is golden brown and the mixture is firm. A cake tester should come out clean if it is inserted into the pudding. Serve hot.
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
- Preheat oven to: 400 F.
- Wash and cut off end of zucchini. Cut into ½ inch rounds or on the bias. Place in mixing bowl.
- Rinse tomatoes and halve them. Add to zucchini.
- Peel onion. Cut onion in half and slice thinly. Add to other vegetables. Toss with olive oil and spread in single layer in pan. Place in oven and roast about 10 minutes or until zucchini begins to brown. Turn vegetables over with a slotted spoon or spatula and roast about 5 minutes longer. The onions should be translucent and soft but the zucchini and tomatoes should retain their shape. Remove pan from oven. Sprinkle with freshly ground black pepper to taste. Add a dash of salt if you need it. Serve warm or at room temperature.
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
- Peel the thick skinned fruit: melons, pineapple, peaches, and apples. Plums and apricots need not be peeled. Slice or chunk fruit and put into mixing bowl. Add grapes. Toss gently. Add bananas last.( Bananas turn brown when exposed to air.) Toss fruit lightly. Cover bowl. Chill 30 minutes. Taste.
- Add orange juice and sugar for a sweeter taste. Add lemon juice for a tarter flavor.
- Know your guests. A splash of liqueur always perks up a fruit salad for adults although children usually find it an odd taste.
- I like to add the berries as a decoration on top of the fruit salad. First of all, it looks pretty; and second of all you avoid the berries staining all the other fruit.
- Mint leaves can also be added as decoration and also to impart a more exotic flavor.
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.
- Cream margarine and white sugar in the mixer. Add almonds, flour and salt. Beat on medium speed until all ingredients are well blended.
- Preheat oven to 350 F. Line cookie sheets with parchment.
- Pinch off a small amount of dough. Gently, roll the dough between your palms to form the shape of a log. Place the log on the parchment and bend it into a crescent (half moon). Repeat process until all the dough has been shaped. Place cookies about one inch apart. They will spread during baking. Bake cookies about 15 minutes or until the edges have browned slightly. Remove cookies carefully from the cookie sheet with a spatula. Place them on racks to cool completely.
- Dust cookies with confectioners sugar before arranging in serving dish.
- To Freeze: Arrange cookies in single layers with waxed paper between them in freezer container. Remember- the cookies are fragile. Defrost them 30 minutes before sugaring them.