“There is no love sincerer than the love of food.” ~ George Bernard Shaw

Monthly Archives: September 2013


●1 package shnitzle
●Barbecue sauce
●Granulated garlic
●Granulated onion
●Tomatoes, cut into pieces
●Flour tortillas

●1/2 cup mayonnaise
●1/3 cup barbeque sauce
●2 tbls ketchup


Preheat oven to 350 degrees

Take the chicken and brush barbecue sauce over them. Sprinkle the garlic, onion and paprika over the chicken.
Place on a greased baking sheet and put in oven. Cook for about 35-45 minutes or until chicken is fully cooked.

For the sauce, mix the barbecue sauce, mayonnaise and ketchup in a bowl. Spread onto flour tortilla.

Take the cooked chicken, cut into pieces and place on tortilla with the lettuce and tomatoes.

Roll up and enjoy right away!


Cooking for the Holidays once again and the house smells great. Especially from the homemade Challah…..What are you cooking???


  • 1 mango – peeled, seeded and diced
  • 1 avocado – peeled, pitted, and diced
  • 4 medium tomatoes, diced
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped red onion
  • 3 tablespoons olive oil


In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.



  • 4 cups apple juice
  • 1/2 cup brown sugar
  • 1 tablespoon prepared mustard
  • 1 4-6 pound Corned Beef, Shoulder Pastrami or Beef Brisket
  • 10 small red potatoes, scrubbed
  • 4 carrots, cut into chunks
  • 2 onions, cut into 8 wedges
  • 1 head cabbage, cored and cut into large chunks

Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.

Cover and cook on High (350 degrees) until corned beef is very tender, 4 to 5 hours; or cook on Low (200 degrees) for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.


  • 1 medium eggplant
  • 2 red bell peppers, seeded
  • 1 red onion, peeled
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon tomato paste


Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.




  • 1 Onion
  • 1 Green Pepper
  • 1 Red Pepper
  • 1/2 cup Ketchup
  • 1/2 cup Apricot Jam
  • Oil, for sauteing


Preheat oven to 350 degrees.

Cut the onion and peppers into strips. Saute the onion and peppers until soft. Add the ketchup and jam and let simmer for about 10 minutes on a low flame.

Pour over chicken and let bake for about 1 hour.

Serve Hot & Enjoy!


  • Chicken
  • 2 Onions
  • 2 Garlic Cloves
  • 1 1/3 cup Ketchup
  • 3/4 cup Brown Sugar
  • Oil, for sauteing


Preheat the oven to 360 degrees

Saute the onion and garlic. Add the ketchup and brown sugar. Let simmer for about 10-15 minutes.

Pour over the chicken and let cook for about 1 1/2 hours.


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