Shimon’s Cholent Recipe (Meat)

My personal preference is to thoroughly wash the potatoes in the Cholent, clean and not peel them, but my family prefers them peeled. Please Note: If Erev Shabbos is Yom Tov, have the crock-pot turned on before Yom Tov on a low setting and make sure to put up the cholent in the morning. Make sure to prepare enough hot water ahead of time to be able to use for the cholent. I would also recommend to prepare all the spices together in one cup before Yom Tov in order to avoid the prohibition of measuring spices on Yom Tov. ENJOY AND HAVE A GOOD SHABBOS!

ALMOND HAMENTASCHEN (dairy or pareve)

This recipe requires a little bit more time and effort than your typical Hamentashen recipe but the taste is soooooooo worth it.

FIG HAMENTASCHEN (dairy or pareve)

SAVORY HAMENTASHEN (dairy)

A truly unusual recipe for Purim that can be used as an appetizer or a simple main course.

KATI’S APRICOT PRUNE HAMMENTASHEN (dairy or pareve)

CHERRY HAMENTASHEN (pareve)

I love this cherry filled hamentashen but you can use any pie filling you like.

CREAM CHEESE HAMENTASHEN (dairy)

This recipe asks you to use squares to make the triangle shape. Unusual, yes, but they taste just as delicious as using the traditional circle to make hamentashen.

CHOCOLATE AND NUT HAMENTASHEN FILLING (dairy)

This thick filling will make a "brownie" like filling in your Hamantashen.

PRALINE AND WHITE CHOCOLATE FILLING (dairy)

The rice cereal gives the Hamentashen a nice crunchy texture.

Fig and Pistachio Couscous (pareve)

Fresh Basil and Green Onions (or scallions) tend to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for instructions on checking fresh herbs for insect infestation.

Roasted Salmon with Caramelize Onions, Figs and Red Wine (Fish)

For instruction on how to check Parsley for insect infestaton, please see the "Special Instructions" category below.

Chocolate Fig Pecan Bars (dairy or pareve)

Fancy Stuffed Dates (dairy)

Date Bars (dairy or pareve)

Sufganiyot FROM The Children’s Jewish Holiday Kitchen by Joan Nathan (Dairy)

The young State of Israel has created many of its own customs. One is serving jelly doughnuts at Hanukkah, which are fried in oil to symbolize the miracle of the oil that lasted for eight days instead of one.