Monthly Archives: May 2013

Ann Savino’s quick and easy White Bean Soup

1 onion chopped fine 2 carrots chopped 2 stalks celery chopped 1 can small white beans 1 qt low sodium chicken stock one tomato  chopped either a hand ful of orzo or rice or small macaroni salt, pepper to taste and … Continue reading

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Roasted-Beet Salad With Goat Cheese and Walnuts (NYT)

Ingredients 3 large or 6 medium beets 3/4 cup walnuts 6 cups torn greens, one type or an assortment 1/3 cup olive oil 2 tablespoons red-wine vinegar 1 tablespoon minced shallot 2 teaspoons Dijon mustard Salt and freshly ground black … Continue reading

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Mandelbroit

1/4 c. sliced walnuts (toast 5 min @350) 1/4 C mini choc chips 1/4 lb butter melted 1 T oil 3/4 c sugar 2 large eggs slightly beaten 1 t vanilla combine above and mix well  combine 2 c flour … Continue reading

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Challah

2 pkg. yeast (one pkg is 2 1/4 t or 1/4 oz) 8 C flour (white) 2 C warm water 3/4 C sugar 2 eggs 1 c oil (I use canola) 1 1/2 TBLE K salt Mix yeast with water, … Continue reading

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Passover Rolls

1 2/3 C matzo meal 1 teas salt 1/2 tsp sugar 4 eggs 1 C water and 1/2 C oil (I use canola) boiled together Pour boiled mixture over matzo meal and rest of dry ingredients and mix well. Mix … Continue reading

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Spare Ribs

2 lbs ribs 3 TBLE soy plus another 2 T soy 1 1/2 TBLE cornstarch (cornstarch should be mixed with cold water to dissolve before using) 3/4 C water 2 T vinegar 3 T sugar Select ribs with lots of … Continue reading

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London Broil–yogurt marinade

For marinade 1/3 C Dijon 1/3 C bourbon or scotch 1/4 C firmly packed brown sugar 1 small onion sliced thin 2 garlic cloves minced 1 TBLE Worcestershire sauce 1/4 C fresh lemon juice 2 TBLE olive oil 3/4 C … Continue reading

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