Browsing in: Main Courses
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Posted on Passover Baked Schnitzel
Ingredients: Boneless skinless chicken breast, sliced into cutlets of about 3/4 inch thickness olive oil Jason’s flavored Passover coating crumbs Manischewitz Italian seasoned Passover coating crumbs garlic powder onion powder …
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Posted on Beef Tajine with Lemon Oregano Sauce
Ingredients: 3 pounds lean lamb, beef or bison chunks, 2×2″ squares 6 cups water 2 large onions, sliced very thin Good pinch saffron 1 teaspoon turmeric 2 tablespoons dry thyme …
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Posted on Balsamic-Roasted Chicken Breasts
You will never say your chicken breasts come out dry ever again. The marinating step is important here, so please do not skip it, the reward is a fabulous dish. …
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Posted on Baked Almond-Stuffed Salmon
Ingredients: 1 salmon, about 6-7 pounds, thoroughly cleaned, boned and butterflied Stuffing: 1 cup finely ground almonds 2 Granny Smith apples, peeled and grated 1 medium onion, very finely chopped …
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Posted on Baked Snapper in Sweet and Sour Sauce
Ingredients: 1/4 cup olive oil 1 medium onion, chopped 1 large tomato, peeled, seeded and diced small 1/4 cup wine vinegar 1/3 cup black or golden raisins 2 tablespoons sucanat …
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Posted on Curried Quinoa with Eggs (Parve or Dairy)
Ingredients: 1 cup quinoa 1 medium red potato, diced 1/2 medium onion or 1 small onion, diced 1/4 cup frozen peas 1/2 tsp (approx) dried ginger, or about 1tsp fresh …
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