My Jewish neighbor brought this over as a gift, and I couldn’t stop eating it!

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My Jewish neighbor brought this over as a gift, and I couldn’t stop eating it!

Jewish Apple Cake is a beloved recipe that has graced family gatherings and holiday tables for generations. This delightful cake, rich with apples and cinnamon, harkens back to old-world traditions brought to the Midwest by Jewish immigrants. Its dense, moist texture and rustic charm make it perfect for enjoying with loved ones around the table, … Read more

Ginger, garlic, and lemongrass are essential ingredients in many cuisines around the world, but they also have medicinal properties that make them indispensable in any home. Growing these plants at home is simpler than it sounds, and the best part is that you can do it using traditional methods that farmers have used for generations. In this article, we explain step by step how to plant and care for these three aromatic plants so that you always have fresh and healthy ingredients on hand.

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Ginger, garlic, and lemongrass are essential ingredients in many cuisines around the world, but they also have medicinal properties that make them indispensable in any home. Growing these plants at home is simpler than it sounds, and the best part is that you can do it using traditional methods that farmers have used for generations. In this article, we explain step by step how to plant and care for these three aromatic plants so that you always have fresh and healthy ingredients on hand.

Ginger is a root that grows well in hot, humid climates. Follow these steps to grow it at home: Materials: A rhizome of fresh ginger Deep pot with good drainage Fertile and moist soil Method: Choose a ginger rhizome that has several buds or “eyes.” Cut the rhizome into pieces, ensuring that each one has … Read more

Semolina Cake (basboussa) with Lemon

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Semolina Cake (basboussa) with Lemon

If you are a fan of tangy flavors, this lemon semolina cake (basboussa) is for you, otherwise skip it because this soft basboussa is very lemony. Ingredients and Preparation The syrup: Take the zest of the 4 lemons (for the cake) and squeeze the juice. In a saucepan, put 135 ml of organic lemon juice … Read more

Baked dish with potatoes and ground beef

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Baked dish with potatoes and ground beef

Ingredients: 1 small onion, chopped 2 pieces of garlic, finely chopped 1 cup of grated cheddar cheese 1 cup of grated mozzarella cheese 1 pound of minced beef 4 cups of chopped potatoes 1 can (10.75 ounces) mushroom soup concentrate 1/2 cup of milk 1 small spoon of paprika Add salt and pepper according to … Read more

Brought this for a party and the crowd went nuts! Everyone didn’t believe me when I said they were just 3 ingredients

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Brought this for a party and the crowd went nuts! Everyone didn’t believe me when I said they were just 3 ingredients

Introducing the delectable 3-Ingredient Crescent Sausage Bites, a crowd-pleasing appetizer that is ready in a flash! These savory bites combine the irresistible flavors of flaky crescent rolls and flavorful sausage, making them an absolute delight for your taste buds. While the origins of this dish are uncertain, it has become a staple at parties, potlucks, … Read more

Step 1: Prepare the Broth Boil the Beef: Place the beef on the bone in a large pot. Add 3 liters of water and bring to a boil. As the water heats, skim off any foam or impurities that rise to the surface. Simmer: Once boiling, reduce the heat to low and let the beef simmer for about 1.5-2 hours. This slow cooking helps extract all the flavors from the beef and bones, creating a rich broth. Strain and Set Aside: After the beef is fully cooked, remove it from the pot. Strain the broth and set aside. You can remove the meat from the bone and set it aside for later use in the soup. Step 2: Prepare the Vegetables Prepare the Sauerkraut: If the sauerkraut is too sour, rinse it under cold water to reduce the acidity. Drain well and set aside. Chop the Vegetables: Peel and chop the carrots, onions, and potatoes into bite-sized pieces. Mince the garlic and chop the parsley. Step 3: Sauté the Vegetables Sauté Onions and Carrots: Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onions and carrots, sautéing until softened and lightly golden, about 5-7 minutes. Add Tomato Paste: Stir in the tomato paste and cook for an additional 2 minutes to release its flavor. Step 4: Combine Everything in the Pot Add Vegetables to the Broth: Add the sautéed onions and carrots to the strained beef broth. Then, add the sauerkraut and potatoes to the pot. Stir well. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 30-40 minutes until the potatoes are tender and the flavors meld together. Add the Beef: Shred the cooked beef and add it back into the pot. Stir in the minced garlic, black pepper, and chopped parsley. Adjust the salt to taste. Step 5: Serve the Soup Once everything is cooked, remove the pot from heat and let the soup rest for about 10 minutes before serving. Serve hot, garnished with extra parsley, alongside a slice of crusty bread or a dollop of sour cream for added richness. Cooking Tips Adjusting the Sourness: If your sauerkraut is too sour for your liking, feel free to rinse it under cold water before adding it to the soup. You can control the tanginess by adjusting the amount of sauerkraut or adding a little sugar to balance the acidity. Using Pork: If you prefer, you can substitute the beef with pork. Pork adds a slightly sweeter, richer flavor to the broth. Tomato Paste: For a deeper flavor, allow the tomato paste to sauté for a few minutes until it slightly darkens in color, bringing out its natural sweetness. Add Some Heat: If you enjoy a bit of spice, feel free to add a pinch of red pepper flakes or a finely chopped chili pepper. Storage Refrigeration: Store leftover shchi in an airtight container in the fridge for up to 4-5 days. The flavors of the soup improve as it sits, making it even more delicious the next day! Freezing: Shchi freezes well! Transfer the cooled soup to freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating. Nutritional Facts (Per Serving) This is based on dividing the recipe into 6 servings. Calories: 320 kcal Protein: 22 g Carbohydrates: 25 g Fat: 15 g Saturated Fat: 5 g Fiber: 4 g Sodium: 1000 mg Sugar: 7 g FAQs

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Step 1: Prepare the Broth Boil the Beef: Place the beef on the bone in a large pot. Add 3 liters of water and bring to a boil. As the water heats, skim off any foam or impurities that rise to the surface. Simmer: Once boiling, reduce the heat to low and let the beef simmer for about 1.5-2 hours. This slow cooking helps extract all the flavors from the beef and bones, creating a rich broth. Strain and Set Aside: After the beef is fully cooked, remove it from the pot. Strain the broth and set aside. You can remove the meat from the bone and set it aside for later use in the soup. Step 2: Prepare the Vegetables Prepare the Sauerkraut: If the sauerkraut is too sour, rinse it under cold water to reduce the acidity. Drain well and set aside. Chop the Vegetables: Peel and chop the carrots, onions, and potatoes into bite-sized pieces. Mince the garlic and chop the parsley. Step 3: Sauté the Vegetables Sauté Onions and Carrots: Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onions and carrots, sautéing until softened and lightly golden, about 5-7 minutes. Add Tomato Paste: Stir in the tomato paste and cook for an additional 2 minutes to release its flavor. Step 4: Combine Everything in the Pot Add Vegetables to the Broth: Add the sautéed onions and carrots to the strained beef broth. Then, add the sauerkraut and potatoes to the pot. Stir well. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 30-40 minutes until the potatoes are tender and the flavors meld together. Add the Beef: Shred the cooked beef and add it back into the pot. Stir in the minced garlic, black pepper, and chopped parsley. Adjust the salt to taste. Step 5: Serve the Soup Once everything is cooked, remove the pot from heat and let the soup rest for about 10 minutes before serving. Serve hot, garnished with extra parsley, alongside a slice of crusty bread or a dollop of sour cream for added richness. Cooking Tips Adjusting the Sourness: If your sauerkraut is too sour for your liking, feel free to rinse it under cold water before adding it to the soup. You can control the tanginess by adjusting the amount of sauerkraut or adding a little sugar to balance the acidity. Using Pork: If you prefer, you can substitute the beef with pork. Pork adds a slightly sweeter, richer flavor to the broth. Tomato Paste: For a deeper flavor, allow the tomato paste to sauté for a few minutes until it slightly darkens in color, bringing out its natural sweetness. Add Some Heat: If you enjoy a bit of spice, feel free to add a pinch of red pepper flakes or a finely chopped chili pepper. Storage Refrigeration: Store leftover shchi in an airtight container in the fridge for up to 4-5 days. The flavors of the soup improve as it sits, making it even more delicious the next day! Freezing: Shchi freezes well! Transfer the cooled soup to freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating. Nutritional Facts (Per Serving) This is based on dividing the recipe into 6 servings. Calories: 320 kcal Protein: 22 g Carbohydrates: 25 g Fat: 15 g Saturated Fat: 5 g Fiber: 4 g Sodium: 1000 mg Sugar: 7 g FAQs

Traditional Russian Sauerkraut Soup

Traditional Russian Sauerkraut Soup

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Traditional Russian Sauerkraut Soup

his recipe for Traditional Russian Sauerkraut Soup (Shchi) is a warming, satisfying dish that’s perfect for cold days. With a rich beef broth base, tangy sauerkraut, and hearty vegetables, this soup is packed with flavor. Originating in Russia, shchi has been a staple dish for centuries, known for its depth of flavor and ease of … Read more

CLASSIC CLUB SANDWICH

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CLASSIC CLUB SANDWICH

This classic New York club sandwich recipe is layered with smoky ham, roasted turkey, smoked bacon, crisp lettuce, juicy tomatoes, cheddar cheese, and mayonnaise spread on every slice of this triple toasted bread extravaganza.  My family and I just love this tasty sandwich and I think I even have my picky son hooked on them. … Read more

Salmon Patties Recipe

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Salmon Patties Recipe

These Mediterranean Salmon Patties are bursting with flavor and nutrition, combining flaky salmon chunks, fresh spinach, and Mediterranean seasonings. These patties are crisp on the outside and tender on the inside, infused with ingredients like garlic, lemon, herbs, and a touch of feta cheese for extra zest. Perfect for a healthy lunch, dinner, or meal … Read more