Author: Doris Schechter
If you're looking for something comforting to warm you from your lips to your toes, this applesauce will do the trick. I like to use brown sugar in my applesauce sometimes instead of white, plus I like...
Author: MarthaStewartWanabe
A farm-girl friend of mine taught me how to make applesauce about 10-years ago, and recent trips to a local orchard brought all her teaching back to me. This can be made with a food processor, but I love...
Author: Cook4_6
Author: Shawn McClain
Author: Bon Appétit Test Kitchen
This Thanksgiving punch cocktail combines sweet rum with dry apple cider, rounded out by vermouth, lemon juice and Angostura bitters.
Author: Chris Morocco
A favorite retaurant was featured making this dish to serve over pork tenderloin or chops. A true fall Southern dish.
Author: SB61287
Author: Ruth Cousineau
From Kosher Tasty Meals, Kadimah Toras-Moshe Cookbook. It's different from the other apple meatloaf recipes posted. This has ground beef, onion, apple, ketchup, honey, soy sauce, egg, and bread crumbs....
Author: Oolala
The biggest challenge in preparation of this recipe is ensuring the braiding stays intact. Once braiding is complete and liquids poured and brushed generously over the fillets, transferring to a backing...
Author: TOOLBELT DIVA
Core or only 1 point. Use purchased matchstick carrots to save time. The cooking time is the chilling time
Author: Dreamer in Ontario
This is the way I have prepared my Charosis for the last 30 odd years. Originally in the Fairmount Temple Cookbook. My children liked this after the seder, during the week.
Author: Manami
This pie, modeled after recipes made by the ancient Romans, is cheesecake-like in texture and gets its gentle sweetness from a good bit of honey.
Author: Sam Worley
Author: Lidia Bastianich
Author: Kerry Simon
Author: Shelley S. Stewart
Recipe from October 2010 Vegetarian Times. It says that the author, Matthew G. Kadey, RD, prefers sour to sweet and this recipe proves it. I did add a little extra Splenda, oil and a squeeze of fresh lemon...
Author: januarybride
This comes from a 1963 cookbook published by a local chapter of B'nai B'rith Women. This is a divine sweet kugel, worthy of making through the year and not just at Passover.
Author: Susiecat too
Author: Scott Winkelhausen
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
A dear friend shared this recipie with my mother. It is a simple standby with wonderful flavor, and fairly healthy. The frozen orange juice is the key!
Author: lil ladybug
I found this recipe while searching for an additional kugel to add to my Passover holiday menu. This was a HUGE success. You can pre-make the kugel and then right before you start your seder as your dinner...
Author: TSUalum93
Author: Melissa Roberts