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Piroshki Recipe: Russian Turnovers

These little Russian turnovers called Piroshki are sensational finger foods perfect for any occasion.

image via Wikipedia


1/4 cup minced onion
1 cup chopped, cooked fish
2 Tbsp minced parsely
2 Tbsp margarine
1/4 teaspoon crushed dill seed

  • Sauté minced onion in the margarine, add the other ingredients
  • you may add a little water if the mixture is too dry for your liking
  • Place it in the middle of the prepared piroshki pastry, fold over and carefully press the edges together to ensure they stay attached.

 Pastry Recipe
2 cups flour
1 teaspoon salt
2/3 cup margarine
2/3 cup water

  • Roll out thin and cut in 3-inch rounds;
  • put in filling
  • dampen the edges and press together firmly
  • Brush lightly with melted margarine and bake in a 400 - degree oven until nicely browned

Simple Guacamole Recipe

image via Wikimedia commons

Whip up an easy appetizer dip with this easy guacamole recipe.


1 large, ripe avocado
1/3 teaspoon salt
3 teaspoons onion, minced or grated

Mix ingredients well and serve alongside tortillas or with raw vegetables such as crudites.

Get Crudites Recipe

Crudites Recipe

Try this low calorie and healthy appetizer made of raw vegetables. Modify and add vegetables as you wish.

image via wikimedia 
Cauliflower, broken into flowerettes
green pepper, sliced
carrot sticks
radishes, peeled back to flowers
green onions
button mushrooms, raw and fresh

  • Soak the raw vegetables in salted water and refrigerate.  
  • When ready to serve, arrange the vegetables in mounds on a large serving dish or place them in small shot glasses.

Place a dip on a separate bowl.

Dip and serving suggestions:

  • Make a dip using safflower oil mayonnaise mixed with soy sauce with some chopped chives and  parsley.
  • Serve alongside guacamole and tortillas.  Get Guacamole Recipe

Cooking Ideas for Food Leftovers

Don't throw your leftover food yet. Of course, you should check for food safety.  If they are recently cooked these can be recycled.  Here are some tips on recycling leftover food. In the long run, you will save hundreds of dollars yearly on food if you follow these tips!

Pound cake or pieces of sponge cake
- Soaked in sweet wine or liqueur or topped with custard or fruit sauce, these can be excellent desserts. You may also crumble them as toppings for ice cream.

Broken cookies
- Crush cookie pieces into coarse crumbs then mix melted chocolate and coconut and for a pie topping.
- Crumbled cookies between ice cream layers gives that surprise "crunch."  They may also be sprinkled on top of puddings and parfaits.

Leftover Bread
- Combine bread cubes with orange juice and rind to create a savory citrus-bread pudding.
- Almost-stale or day-old bread slices can be slathered with butter or margarine, sprinkled with grated cheese, toasted, and topped with egg.

Cooked Vegetables
- Top with blue cheese or Italian dressing and serve chilled.
- Slice them and use as an added ingredient for omelets and frittatas.
- Preserve the vegetable stock by freezing and use it for making stews, soups and casseroles.

Heavy cream
Heavy cream can be frozen for future in tart fillings, quiches, cream soups and sauces. However, be aware that cream, once frozen, can't be whipped anymore.

- Freeze unused coffee in ice cube trays. These can be used for iced coffee later. If you prefer blended iced coffee, spin them in the blender mixed with ice cream for a delightful frappe.
- Add some coffee to meat gravies to give a robust flavor.
- Add coffee to cake frostings to achieve a luscious mocha cream taste.

Pieces of Cheeses
- Shred cheese or slice them thinly for use in  tacos, grilled cheese sandwiches, salad, chili, or potato toppings.
- Use them as fillings for stuffed fish, poultry, or vegetables. 

Flat beer
- Flat beer can be used for simmering pot roasts or other cuts of meat to achieve an excellent taste.
- To add zest to boiled shrimp, use flat beer instead of water.
- Use for making beer batter for clams, fish fillets, and other seafood dishes.

Fresh mushrooms going brown
- Sauté mushrooms with garlic and parsley. Add thyme and wine and use as a sauce for flank steak, pork chops, or chicken.
- Use them to create an antipasto appetizer by marinating mushrooms in vinaigrette dressing.
- Mix the mushrooms into a sherried mushroom soup.

- Perk up bland tomato sauces by adding a little wine.
- Use wine as a marinade to tenderize tough meats.

Egg whites      
Beat egg whites to be used for meringue tarts and for baking crusts. Use them as fillings for fruits or pastries.

Egg yolks       
- Use beaten egg yolks for making custard, pastry cream for eclairs, and cream puffs.
-Beat yolks and mix with confectioners' sugar and almond paste to create excellent almond macaroons.

© 2012 Athena Goodlight

Teriyaki Chicken Wings Recipe

A tasty Japanese dish inspired version of chicken wings.

flickr image by blue.tofu


1 cup soy sauce
1 cup water
1/4 cup cooking wine
3 Tbps sugar
1 Tbsp ginger, grated
20 chicken wings

  • Mix first 5 ingredients and pour over wings.
  • Marinate in refrigerator overnight.
  • Preheat oven to 325 F.
  • Bake at 325 F for 1 1/4 hour.
Serves 6-8

Kaparah Chicken Soup Recipe

A religious ritual known as shlugen kaporos is practiced by many religious Jews of Eastern European origin practice on the morning preceding the Day of Atonement. A fowl (or, in its place, money) is used as a kaparah (an expiatory ransom offering). Prayers petitioning God for a year of life are recited. The value of the fowl (or the money used) is given to charity, and the owner utilizes the fowl by making chicken soup for the forthcoming holiday.
image credit

1 chicken (4 to 5 pounds), quartered
4 quarts cold water
Chicken giblets (except liver), cleaned
1 large onion
1 parsnip, peeled
1 parsley root, peeled
1 small celery knob, peeled
3 carrots, scraped
2 to 3 celery stalks, including leaves
Salt and white pepper to taste
A few sprigs of fresh parsley (optional)
A few sprigs of fresh dill (optional)

Scald the chicken and clean it very well. Place the quartered chicken into a large soup pot with the cold water. Add the cleaned giblets. Bring the water to the boiling point, reduce the heat, and simmer uncovered. Skim off the scum from the top as it rises. When no more scum seems to appear, cover the pot and simmer for 1 hour. Add all of the prepared vegetables along with the salt, pepper, and optional herbs. Simmer covered for an additional 1 1/2  hours or until the chicken is fork-tender. With a slotted spoon remove the chicken and vegetables. Set aside. Strain the soup and chill to degrease. To serve, return the chicken and vegetables to the broth and bring it slowly back to simmer.

For a gilded-lily kind of chicken soup, discard the greens and puree the vegetables in a blender. Return to the soup, which will now take on a creamy consistency.
Note: Goldena yoich came to be used as an appellation for
chicken soup because of the golden globules of fat often seen
floating on top of the broth. If you degrease your soup, you can
still enjoy a goldena yoich by adding a few drops of pure yellow
food coloring to the cooked broth.       

Makes 2 ½  to 3 quarts

Source: Kosher Cookery

Passover Recipe: Nahit (Chickpeas)

flickr image by
Chickpeas, known as Nahit among the Jews, is called garbanzos in Spain and Mexico, and ceci in Italy.  Nahit is a traditional dish served during family celebrations.  The nut-like flavor and crunchy texture makes them an excellent substitute of nuts or popcorn. As a savory snack or appetizer, sprinkle the chickpeas liberally with salt, pepper, and onion or garlic powder.

1 lb dried chickpeas
2 Tbsp salt
2-3 qrts water
Salt and black pepper to taste

  • Place the dried chickpeas in a large saucepot and cover with cold water by 3 to 4 inches.
  •  Soak the beans overnight, adding in more water as needed during the soaking period.  Drain well in the morning. 
  • Cover the beans with cold water and bring to a boil. 
  • Remove the scum, lower the heat, add the salt and cook uncovered until the beans are almost done (approximately 1 hour).
  • Cover and cook until tender
  • Drain well.
  • Sprinkle with salt and pepper to taste.
  • Serve hot or cold.

ref: Kosher Cookery

Chocolate Fountains and Chocolate Supplies for Your Party!

No matter what the event, the chocolate fountain easily becomes the favored gathering place at the table.

Whether you're a party host or a caterer, there's a chocolate fountain that can suit your needs. Get creative with the different styles and shapes serving as a centerpiece for you party. Healthy option? Try the Gluten - Free chocolate desserts and still enjoy the chocolate fountain experience. Aside from chocolate fountains, there are several candy-making products also offered. Free shipping and delivery is offered.>>> READ MORE

Ideas for a Chocolate Themed Party