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 Mexican Taco Salad - Simply Kosher with Jamie Geller
Jamie Geller from Kosher.com shows you how to make a super easy kosher Mexican Taco Salad. Prep. Time: 7 minutes Yield: 12 servings Ingredients: 2 romaine hearts, shredded about ¼-inch thick 2 stalks celery, diced ½ cup packaged shredded carrots 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can sweet yellow corn Niblets, drained 1 cup light mayonnaise ½ cup Gold's prepared chunky salsa, mild 1 cup crushed tortilla chips 1 ripe Hass avocado, peeled, pitted and diced Preparation Instructions: • Place romaine, celery, carrots, black beans and corn in a large salad bowl. • Mix mayonnaise and salsa in a small bowl and add to salad. • Add chips and avocado, and toss lightly. Serve immediately so the chips don't get too soggy or the avocados mushy. Try crushed hard tacos in place of or in addition to tortilla chips. For a heartier version, add chopped meat sautéed with Mexican spices.
Date: 2010-09-21 09:48:26 - Added by: dmo
Views: 3522 - Votes: 1 - Rating: 1
 
59 - Sukkos Succot 2
Mitzvah of Building a Sukkah
Date: 2010-09-21 05:51:44 - Added by: dmo
Views: 1142 - Votes: 0 - Rating: 0
 
59 - Sukkos Shmuz - Rabbi Shafier
Joy and a Mitzvah
Date: 2010-09-21 05:09:16 - Added by: dmo
Views: 1560 - Votes: 0 - Rating: 0
 
Chilean Sea Bass with Pineapple and Corn Chutney - Simply Kosher with Jamie Geller
Jamie Geller from Kosher.com shows you how to make Chilean Sea Bass with Pineapple and Corn Chutney. Prep. Time: 6 minutes Cook Time: 15 to 20 minutes Yield: 6 servings Ingredients: 6 Chilean Sea Bass fillets, about 3 pounds ½ teaspoon salt ½ teaspoon coarse black pepper 4 tablespoons olive oil For chutney: 2 tablespoons olive oil 1 (11-ounce) can sweet yellow corn Niblets, drained 1 (11-ounce) can white shoepeg corn, drained ¾ cup dried pineapple bits ¼ cup raisins ½ cup Gold's prepared chunky salsa, mild Preparation Instructions: • Preheat broiler. Lightly grease a broiler pan with non-stick cooking spray • Rinse sea bass, pat dry and place in prepared pan. • Season with salt and pepper and drizzle with olive oil. • Broil about 4 to 5 inches from heat for 6 to 10 minutes until opaque and moist on the inside. • To make chutney: In a 2-quart saucepan, heat olive oil over low heat. Add both kinds of corn, pineapple, raisins and salsa. Stir to mix. • Cover and simmer for 8 minutes. Remove from heat. • Place sea bass on platter and spoon chutney on top. Serve immediately.
Date: 2010-09-19 09:46:24 - Added by: dmo
Views: 2551 - Votes: 0 - Rating: 0
 
59 - Sukkot
webyeshiva
Date: 2010-09-19 04:20:28 - Added by: dmo
Views: 1156 - Votes: 0 - Rating: 0
 
Storks put IAF on alert
Half a million storks migrating to Africa from Europe are a bird watcher's delight but a nightmare for pilots in the Israeli air force, which has lost more jets to birds than all the Arab air forces combined.
Date: 2010-09-19 04:15:11 - Added by: dmo
Views: 1962 - Votes: 0 - Rating: 0
 
58 - Yom Kippur Message
What Can WE do? - Rabbi Shafier |
Date: 2010-09-16 19:23:34 - Added by: dmo
Views: 2375 - Votes: 0 - Rating: 0
 
58 YK - Everyone Falls
It's getting up afterwards that matters.
Date: 2010-09-16 18:59:51 - Added by: dmo
Views: 3135 - Votes: 0 - Rating: 0
 
Easy Kosher Deli Roll
Jamie Geller from Kosher.com shows you how to make a delicious deli roll using puff pastry, deli mustard, pastrami, turkey, and roast beef.
Date: 2010-09-16 11:03:13 - Added by: dmo
Views: 2367 - Votes: 0 - Rating: 0
 
58 Yom Kippur - The Tipping Point
Make this Rosh HaShanah extraordinary.
Date: 2010-09-16 00:28:03 - Added by: dmo
Views: 3008 - Votes: 0 - Rating: 0
 
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