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58 Yom Kippur - Echoes of a Shofar |
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| Date: 15 September 2010 - Added by: dmo |
| Views: 1499 - Votes: 0 - Rating: 0 |
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54 Vezot HaBracha - Rabbi Pinchas Winston - Part 2 -Deuteronomy 33:1-34:12 Devarim |
| The Torah ends with a eulogy of Moshe Rabbeinu so that we can appreciate how important he was to the process of receiving and understanding Torah, something to appreciate when dancing with the Sifrei Torah on Simchas Torah. |
| Date: 15 September 2010 - Added by: dmo |
| Views: 2648 - Votes: 0 - Rating: 0 |
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58 - Yom Kippur - Rabbi Herschel Finman |
| You Parsha - Weekly YouParsha show read by Rabbi Herschel Finman |
| Date: 15 September 2010 - Added by: dmo |
| Views: 2179 - Votes: 0 - Rating: 0 |
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58 - Yom Kippur - Rabbi CHAIM RICHMAN |
| Have you ever made a mistake? Have you ever wished you could turn back the clock, press a delete button, wipe clean your own personal slate? Yom Kippur is G-d's certificate of guarantee that if you have it within you to leave your past errors behind and draw near to Him, He will forget your past mistakes, and accept you as you are today, new and improved, and ready for tomorrow. |
| Date: 15 September 2010 - Added by: dmo |
| Views: 3116 - Votes: 0 - Rating: 0 |
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Avocado and Seared Tuna Steak Salad - Simply Kosher with Jamie Geller |
| Jamie Geller from Kosher.com shows you how to make an Avocado and Seared Tuna Steak Salad. Prep: 12 minutes Cook: 4 minutes Chill: none Yield: 4 to 6 servings Ingredients 1 tablespoon olive oil 2 pounds tuna steak 1½ teaspoons kosher salt ½ teaspoon black pepper 2 red onions, peeled and diced 2 scallions, white and half of the green part (about 6 inches), sliced 2 ripe Hass avocados, peeled, pitted and diced For dressing: 4 tablespoons olive oil 1½ teaspoons Gold's wasabi sauce 4 tablespoons lime juice 10 dashes Tabasco sauce (about ½ teaspoon) 1 teaspoon dried coriander or 1 tablespoon fresh minced cilantro Preparation Instructions - Heat olive oil in a 12-inch skillet over medium-high heat. - Wash tuna, pat dry and rub with salt and pepper. - Sauté 2 minutes on each side, until seared. Tuna should be cooked outside and still raw inside. Set aside. - In a small sauce pan, combine dressing ingredients and warm over medium-low heat. - Place onions, scallions and avocado in salad bowl. - Cut tuna into 1-inch chunks and add to bowl. - Pour dressing over salad. Serve at room temperature. Prep Time: 12 minutes Cook Time: 4 minutes Yield: 4 to 6 servings Ingredients: 1 tablespoon olive oil 2 pounds tuna steak 1½ teaspoons kosher salt ½ teaspoon black pepper 2 red onions, peeled and diced 2 scallions, white and half of the green part (about 6 inches), sliced 2 ripe Hass avocados, peeled, pitted and diced For dressing: 4 tablespoons olive oil 1½ teaspoons Gold's wasabi sauce 4 tablespoons lime juice 10 dashes Tabasco sauce (about ½ teaspoon) 1 teaspoon dried coriander or 1 tablespoon fresh minced cilantro Preparation Instructions: • Heat olive oil in a 12-inch skillet over medium-high heat. • Wash tuna, pat dry and rub with salt and pepper. • Sauté 2 minutes on each side, until seared. Tuna should be cooked outside and still raw inside. Set aside. • In a small sauce pan, combine dressing ingredients and warm over medium-low heat. • Place onions, scallions and avocado in salad bowl. • Cut tuna into 1-inch chunks and add to bowl. • Pour dressing over salad. Serve at room temperature. |
| Date: 15 September 2010 - Added by: dmo |
| Views: 2621 - Votes: 0 - Rating: 0 |
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58 - Eating and Drinking on Yom Kippur - Hilchot Elul 23 WebYeshiva |
| WebYeshiva is the world's first online Yeshiva and Midrasha. To learn more about WebYeshiva please visit our website at http://www.webyeshiva.org. You can also sign-up for a free 14-Day trial to WebYeshiva at http://www.webyeshiva.org/student/register.php |
| Date: 15 September 2010 - Added by: Guest |
| Views: 2697 - Votes: 0 - Rating: 0 |
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54 Vezot HaBracha - Rabbi Pinchas Winston -Deuteronomy 33:1-34:12 Devarim |
| The Torah ends with a eulogy of Moshe Rabbeinu so that we can appreciate how important he was to the process of receiving and understanding Torah, something to appreciate when dancing with the Sifrei Torah on Simchas Torah. |
| Date: 14 September 2010 - Added by: dmo |
| Views: 2676 - Votes: 0 - Rating: 0 |
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Simply Kosher with Jamie Geller - Pink Rimmed Gefilte Fish |
| Prep: 5 minutes Cook: 2 hours Chill: 4 hours Yield: 8 servings Ingredients 4 (24-fluid ounce) jars Gold's Borscht 20 baby carrots 1 large onion, sliced 2 teaspoons sugar 1 (22-ounce) loaf frozen gefilte fish Preparation Instructions - Drain beets from borscht broth and place into a large sealable container and refrigerate. Pour liquid into a 4-quart soup pot. - Add carrots, onions and sugar to borscht broth, cover and bring to a boil. - When broth boils, add frozen fish loaf and return to boil; immediately lower heat to simmer. - Simmer, uncovered, for 1 ½ to 2 hours, turning occasionally to immerse loaf in borscht broth. - Drain in colander, transfer fish, carrots and onions to sealable container along with the beets. - Cover and refrigerate until cold, at least 4 hours. - Serve sliced with carrots, onions and beets as garnish and top with Golds' Wasabi Sauce and or White and Red Horseradishes -| Jamie Geller from Kosher.com shows you how to make Pink Rimmed Gefilte Fish. |
| Date: 14 September 2010 - Added by: dmo |
| Views: 2648 - Votes: 0 - Rating: 0 |
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59 Yom Kippur - The Meaning of Kol Nidrei - Rabbi Jonathan Sacks |
| The extraordinary history and lesson of this moving prayer. |
| Date: 14 September 2010 - Added by: dmo |
| Views: 1756 - Votes: 0 - Rating: 0 |
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58 Yom Kippur LAST YEAR - Rabbi Krebs - Parshat Hashavua Yom Kippur. |
| Parshat Hashavua Yom Kippur |
| Date: 14 September 2010 - Added by: Guest |
| Views: 2361 - Votes: 0 - Rating: 0 |
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