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PRESERVED LEMON VINAIGRETTE WITH HERBS Asparagus Salad w Preserved Lemon – this recipe has a built in dressing but this vinaigrette can step right in to the recipe with ease; Farmers’ Market Chopped Salad – skip the lemon juice and olive oil dressing and use this vinaigrette instead; Sheet Pan Harissa Chicken – sub in the vinaigrette in the sauce instead of the preserved lemons OR serve the chicken with the chopped salad APRICOT JAM CHICKEN WITH LEMON AND MUSTARD 1. Combine preserves, mustard, lemon rind, lemon juice, thyme, kosher salt and pepper in a medium size bowl. 2. Arrange your boneless skinless breasts or thighs (or bone-in) in the baking dish. If you are baking the chicken right away, pour the sauce over the chicken in the baking dish. Then lay a lemon slice on each piece of chicken. LEFTOVER PRIME RIB FRIED RICE: THE ULTIMATE BEEF FRIED Heat pan to med high heat and add about 3 tablespoons oil until almost smoking. Add crumbled cold rice and stir until it’s bouncy (very little moisture left) Make a space for the eggs (premixed and whipped) and add then mix quickly to coat the rice. BARBERRIES: EDIBLE PERSIAN JEWELS KNOWN AS ZERESHK Barberries: Edible Persian Jewels also known as Zereshk. Barberries or in Persian, zereshk, are a tart and tangy dried berry about the size of a currant. A featured ingredient in our Tasting Jerusalem group and a must-have on an Ottolenghi pantry list, you will love these little jewels once you try them! (published March 2013, updated Jan 2020) OTTOLENGHI PRESERVED LEMONS: MUST-HAVE KITCHEN STAPLE If following the Ottolenghi preserved lemons method, after a week, add enough lemon juice to cover and any flavorings you want to add such as a spicy pepper, rosemary, or thyme. Whatever sounds good to your palate. Now wait 3 more weeks, leaving the jar in a cool, dry, dark-ish place. After a month, place the jar in the fridge. POMEGRANATE MOLASSES RECIPES Pomegranate Molasses Recipes. Pomegranate molasses’ tart and tangy flavor enhances so many dishes — from cocktails to salads, from meats to desserts.Though it’s widely used in Middle Eastern cuisine, this pucker-worthy ingredient plays so well in dishes that reach beyond the Eastern Mediterranean borders. KALBI MARINADE FOR KOREAN SHORT RIBS 3 teaspoons roasted sesame seeds, slightly mashed) 2.5 – 3 tablespoons sugar. Dash of aji (MSG) optional. After quite a bit of experimentation, here are the changes I made to the original kalbi marinade recipe: Reduced the soy sauce to ¾ cup. Added ¼ cup of rice wine (sake) Increased the sesame oil to 2 teaspoons. THE BEST MATZO RECIPES FOR PASSOVER The basic matzo is flour and water and a touch of salt. Around Passover, you will usually see egg matzos – which have more color and are a bit less crunchy and dry than regular matzo. Often, unsalted matzo, whole wheat matzo, gluten-free matzo and even onion-flavored matzo is available around the Pesach (Passover) season. KOREAN SHORT RIBS (KALBI OR GALBI) Steps to grill the ribs. Drain the marinade (reserve if you want to boil it to serve with the rice and ribs). You do not need to wipe the marinade off the ribs, just drain the marinade. Put the ribs on a hot grill and don’t walk away. If the ribs are 3/8 inch thick they’ll HARISSA CHICKEN WITH PRESERVED LEMONS Harissa chicken with preserved lemons is a sheet pan dinner you’ll make over and over again.It’s flavor forward, flexible and a snap to pull together. You can buy the harissa and preserved lemons or whipthem up yourself.
PRESERVED LEMON VINAIGRETTE WITH HERBS Asparagus Salad w Preserved Lemon – this recipe has a built in dressing but this vinaigrette can step right in to the recipe with ease; Farmers’ Market Chopped Salad – skip the lemon juice and olive oil dressing and use this vinaigrette instead; Sheet Pan Harissa Chicken – sub in the vinaigrette in the sauce instead of the preserved lemons OR serve the chicken with the chopped salad APRICOT JAM CHICKEN WITH LEMON AND MUSTARD 1. Combine preserves, mustard, lemon rind, lemon juice, thyme, kosher salt and pepper in a medium size bowl. 2. Arrange your boneless skinless breasts or thighs (or bone-in) in the baking dish. If you are baking the chicken right away, pour the sauce over the chicken in the baking dish. Then lay a lemon slice on each piece of chicken. LEFTOVER PRIME RIB FRIED RICE: THE ULTIMATE BEEF FRIED Heat pan to med high heat and add about 3 tablespoons oil until almost smoking. Add crumbled cold rice and stir until it’s bouncy (very little moisture left) Make a space for the eggs (premixed and whipped) and add then mix quickly to coat the rice. BARBERRIES: EDIBLE PERSIAN JEWELS KNOWN AS ZERESHK Barberries: Edible Persian Jewels also known as Zereshk. Barberries or in Persian, zereshk, are a tart and tangy dried berry about the size of a currant. A featured ingredient in our Tasting Jerusalem group and a must-have on an Ottolenghi pantry list, you will love these little jewels once you try them! (published March 2013, updated Jan 2020) OTTOLENGHI PRESERVED LEMONS: MUST-HAVE KITCHEN STAPLE If following the Ottolenghi preserved lemons method, after a week, add enough lemon juice to cover and any flavorings you want to add such as a spicy pepper, rosemary, or thyme. Whatever sounds good to your palate. Now wait 3 more weeks, leaving the jar in a cool, dry, dark-ish place. After a month, place the jar in the fridge. OMG! YUMMY - RECIPES FROM A MULTICULTURAL JEWISH KITCHEN Browse traditional and modern variations of Jewish, Hawaiian, Korean and Middle Eastern recipes with detailed process shots, step-by-step directions and deep dives on how to find or substitute ingredients to fit your cooking style. THE BEST MATZO RECIPES FOR PASSOVER The basic matzo is flour and water and a touch of salt. Around Passover, you will usually see egg matzos – which have more color and are a bit less crunchy and dry than regular matzo. Often, unsalted matzo, whole wheat matzo, gluten-free matzo and even onion-flavored matzo is available around the Pesach (Passover) season. APRICOT JAM CHICKEN WITH LEMON AND MUSTARD 1. Combine preserves, mustard, lemon rind, lemon juice, thyme, kosher salt and pepper in a medium size bowl. 2. Arrange your boneless skinless breasts or thighs (or bone-in) in the baking dish. If you are baking the chicken right away, pour the sauce over the chicken in the baking dish. Then lay a lemon slice on each piece of chicken. LEFTOVER PRIME RIB FRIED RICE: THE ULTIMATE BEEF FRIED Heat pan to med high heat and add about 3 tablespoons oil until almost smoking. Add crumbled cold rice and stir until it’s bouncy (very little moisture left) Make a space for the eggs (premixed and whipped) and add then mix quickly to coat the rice. BARBERRIES: EDIBLE PERSIAN JEWELS KNOWN AS ZERESHK Barberries: Edible Persian Jewels also known as Zereshk. Barberries or in Persian, zereshk, are a tart and tangy dried berry about the size of a currant. A featured ingredient in our Tasting Jerusalem group and a must-have on an Ottolenghi pantry list, you will love these little jewels once you try them! (published March 2013, updated Jan 2020) POMEGRANATE MOLASSES DRESSING RECIPE Ingredients. 2 teaspoons minced shallot. 1/8 cup of balsamic vinegar. 3 ¼ teaspoons pomegranate molasses adjust up or down to your tangy taste buds. ¼ cup extra virgin olive oil. salt and pepper to taste 1/4 to 1/2 teaspoon each to start. SPICY KOREAN MEATBALLS WITH A GOCHUJANG GLAZE Spicy Korean Meatballs are ideal as a simple midweek meal or a crowd-pleasing Super Bowl snack. Hearty, spicy, sweet, and tangy, they are a great introduction to the Korean spice paste, gochujang, which will quickly become a new pantry staple. HOW TO GRILL PERFECT BABY BACK RIBS Empty the extra bourbon juice, pat the ribs dry, and slather the dry spice rub all over. 4. Close the packages back up and let them sit in the refrigerator until you are ready to pre-bake them. 5. Bake the ribs as directed while you also preheat the grill and soak your smokerchips.
HOW TO COOK GREEN CAULIFLOWER (OR ANY COLOR) How to Cook Green Cauliflower (or any color) Preheat your oven to 400 degrees or 375 degrees convect; I start by cutting the heads into florets. Then I pop them on a parchment-lined pan (a huge timesaver for clean-up), drizzle them with olive oil, salt and pepper. MELISSA CLARK'S MAKE-AHEAD CORN SALAD Don’t need to cook the corn, just take the chill off of it. Or, just let it sit out and defrost or leave it in the fridge to defrost. Make the dressing by squeezing the lime juice into a bowl, add the chopped garlic, salt and pepper, then whisk in the olive oil. Set this aside and let the flavors blend. OMG! YUMMY - RECIPES FROM A MULTICULTURAL JEWISH KITCHENABOUTSHOPCONTACTCOOKBOOK GIFT GUIDECHOCOLATE RUGELACH WITH APRICOT JAM AND CURRANTS Browse traditional and modern variations of Jewish, Hawaiian, Korean and Middle Eastern recipes with detailed process shots, step-by-step directions and deep dives on how to find or substitute ingredients to fit your cooking style. KALBI MARINADE FOR KOREAN SHORT RIBS 3 teaspoons roasted sesame seeds, slightly mashed) 2.5 – 3 tablespoons sugar. Dash of aji (MSG) optional. After quite a bit of experimentation, here are the changes I made to the original kalbi marinade recipe: Reduced the soy sauce to ¾ cup. Added ¼ cup of rice wine (sake) Increased the sesame oil to 2 teaspoons. POMEGRANATE MOLASSES RECIPES Pomegranate Molasses Recipes. Pomegranate molasses’ tart and tangy flavor enhances so many dishes — from cocktails to salads, from meats to desserts.Though it’s widely used in Middle Eastern cuisine, this pucker-worthy ingredient plays so well in dishes that reach beyond the Eastern Mediterranean borders. THE BEST MATZO RECIPES FOR PASSOVER The basic matzo is flour and water and a touch of salt. Around Passover, you will usually see egg matzos – which have more color and are a bit less crunchy and dry than regular matzo. Often, unsalted matzo, whole wheat matzo, gluten-free matzo and even onion-flavored matzo is available around the Pesach (Passover) season. LEFTOVER PRIME RIB FRIED RICE: THE ULTIMATE BEEF FRIED Heat pan to med high heat and add about 3 tablespoons oil until almost smoking. Add crumbled cold rice and stir until it’s bouncy (very little moisture left) Make a space for the eggs (premixed and whipped) and add then mix quickly to coat the rice. HARISSA CHICKEN WITH PRESERVED LEMONS Harissa chicken with preserved lemons is a sheet pan dinner you’ll make over and over again.It’s flavor forward, flexible and a snap to pull together. You can buy the harissa and preserved lemons or whipthem up yourself.
KOREAN SHORT RIBS (KALBI OR GALBI) Steps to grill the ribs. Drain the marinade (reserve if you want to boil it to serve with the rice and ribs). You do not need to wipe the marinade off the ribs, just drain the marinade. Put the ribs on a hot grill and don’t walk away. If the ribs are 3/8 inch thick they’ll OTTOLENGHI PRESERVED LEMONS: MUST-HAVE KITCHEN STAPLEOTTOLENGHI PRESERVED LEMON RECIPESPRESERVED LEMONS HOW TO USEPRESERVED LEMONS MIDDLE EASTERN STYLE If following the Ottolenghi preserved lemons method, after a week, add enough lemon juice to cover and any flavorings you want to add such as a spicy pepper, rosemary, or thyme. Whatever sounds good to your palate. Now wait 3 more weeks, leaving the jar in a cool, dry, dark-ish place. After a month, place the jar in the fridge. PRESERVED LEMON VINAIGRETTE WITH HERBS Asparagus Salad w Preserved Lemon – this recipe has a built in dressing but this vinaigrette can step right in to the recipe with ease; Farmers’ Market Chopped Salad – skip the lemon juice and olive oil dressing and use this vinaigrette instead; Sheet Pan Harissa Chicken – sub in the vinaigrette in the sauce instead of the preserved lemons OR serve the chicken with the chopped salad HOW TO COOK GREEN CAULIFLOWER (OR ANY COLOR) How to Cook Green Cauliflower (or any color) Preheat your oven to 400 degrees or 375 degrees convect; I start by cutting the heads into florets. Then I pop them on a parchment-lined pan (a huge timesaver for clean-up), drizzle them with olive oil, salt and pepper. OMG! YUMMY - RECIPES FROM A MULTICULTURAL JEWISH KITCHENABOUTSHOPCONTACTCOOKBOOK GIFT GUIDECHOCOLATE RUGELACH WITH APRICOT JAM AND CURRANTS Browse traditional and modern variations of Jewish, Hawaiian, Korean and Middle Eastern recipes with detailed process shots, step-by-step directions and deep dives on how to find or substitute ingredients to fit your cooking style. KALBI MARINADE FOR KOREAN SHORT RIBS 3 teaspoons roasted sesame seeds, slightly mashed) 2.5 – 3 tablespoons sugar. Dash of aji (MSG) optional. After quite a bit of experimentation, here are the changes I made to the original kalbi marinade recipe: Reduced the soy sauce to ¾ cup. Added ¼ cup of rice wine (sake) Increased the sesame oil to 2 teaspoons. POMEGRANATE MOLASSES RECIPES Pomegranate Molasses Recipes. Pomegranate molasses’ tart and tangy flavor enhances so many dishes — from cocktails to salads, from meats to desserts.Though it’s widely used in Middle Eastern cuisine, this pucker-worthy ingredient plays so well in dishes that reach beyond the Eastern Mediterranean borders. THE BEST MATZO RECIPES FOR PASSOVER The basic matzo is flour and water and a touch of salt. Around Passover, you will usually see egg matzos – which have more color and are a bit less crunchy and dry than regular matzo. Often, unsalted matzo, whole wheat matzo, gluten-free matzo and even onion-flavored matzo is available around the Pesach (Passover) season. LEFTOVER PRIME RIB FRIED RICE: THE ULTIMATE BEEF FRIED Heat pan to med high heat and add about 3 tablespoons oil until almost smoking. Add crumbled cold rice and stir until it’s bouncy (very little moisture left) Make a space for the eggs (premixed and whipped) and add then mix quickly to coat the rice. HARISSA CHICKEN WITH PRESERVED LEMONS Harissa chicken with preserved lemons is a sheet pan dinner you’ll make over and over again.It’s flavor forward, flexible and a snap to pull together. You can buy the harissa and preserved lemons or whipthem up yourself.
KOREAN SHORT RIBS (KALBI OR GALBI) Steps to grill the ribs. Drain the marinade (reserve if you want to boil it to serve with the rice and ribs). You do not need to wipe the marinade off the ribs, just drain the marinade. Put the ribs on a hot grill and don’t walk away. If the ribs are 3/8 inch thick they’ll OTTOLENGHI PRESERVED LEMONS: MUST-HAVE KITCHEN STAPLEOTTOLENGHI PRESERVED LEMON RECIPESPRESERVED LEMONS HOW TO USEPRESERVED LEMONS MIDDLE EASTERN STYLE If following the Ottolenghi preserved lemons method, after a week, add enough lemon juice to cover and any flavorings you want to add such as a spicy pepper, rosemary, or thyme. Whatever sounds good to your palate. Now wait 3 more weeks, leaving the jar in a cool, dry, dark-ish place. After a month, place the jar in the fridge. PRESERVED LEMON VINAIGRETTE WITH HERBS Asparagus Salad w Preserved Lemon – this recipe has a built in dressing but this vinaigrette can step right in to the recipe with ease; Farmers’ Market Chopped Salad – skip the lemon juice and olive oil dressing and use this vinaigrette instead; Sheet Pan Harissa Chicken – sub in the vinaigrette in the sauce instead of the preserved lemons OR serve the chicken with the chopped salad HOW TO COOK GREEN CAULIFLOWER (OR ANY COLOR) How to Cook Green Cauliflower (or any color) Preheat your oven to 400 degrees or 375 degrees convect; I start by cutting the heads into florets. Then I pop them on a parchment-lined pan (a huge timesaver for clean-up), drizzle them with olive oil, salt and pepper. OMG! YUMMY - RECIPES FROM A MULTICULTURAL JEWISH KITCHEN Browse traditional and modern variations of Jewish, Hawaiian, Korean and Middle Eastern recipes with detailed process shots, step-by-step directions and deep dives on how to find or substitute ingredients to fit your cooking style. PRESERVED LEMON VINAIGRETTE WITH HERBS Asparagus Salad w Preserved Lemon – this recipe has a built in dressing but this vinaigrette can step right in to the recipe with ease; Farmers’ Market Chopped Salad – skip the lemon juice and olive oil dressing and use this vinaigrette instead; Sheet Pan Harissa Chicken – sub in the vinaigrette in the sauce instead of the preserved lemons OR serve the chicken with the chopped salad HOW TO GRILL PERFECT BABY BACK RIBS Empty the extra bourbon juice, pat the ribs dry, and slather the dry spice rub all over. 4. Close the packages back up and let them sit in the refrigerator until you are ready to pre-bake them. 5. Bake the ribs as directed while you also preheat the grill and soak your smokerchips.
SPICY KOREAN MEATBALLS WITH A GOCHUJANG GLAZE Spicy Korean Meatballs are ideal as a simple midweek meal or a crowd-pleasing Super Bowl snack. Hearty, spicy, sweet, and tangy, they are a great introduction to the Korean spice paste, gochujang, which will quickly become a new pantry staple. POMEGRANATE MOLASSES DRESSING RECIPE Ingredients. 2 teaspoons minced shallot. 1/8 cup of balsamic vinegar. 3 ¼ teaspoons pomegranate molasses adjust up or down to your tangy taste buds. ¼ cup extra virgin olive oil. salt and pepper to taste 1/4 to 1/2 teaspoon each to start. BARBERRIES: EDIBLE PERSIAN JEWELS KNOWN AS ZERESHK Barberries: Edible Persian Jewels also known as Zereshk. Barberries or in Persian, zereshk, are a tart and tangy dried berry about the size of a currant. A featured ingredient in our Tasting Jerusalem group and a must-have on an Ottolenghi pantry list, you will love these little jewels once you try them! (published March 2013, updated Jan 2020) PORTUGUESE SAUSAGE, RICE, AND EGGS Portuguese sausage, soy sauce scrambled eggs, and rice are a staple in Hawaii and in our home.Learn more about how to cook Portuguese sausage and its roots in Hawaii, plus a little glimpse into the lesser-known North Shore of Oahu. (post first published in April 2012, updatedAugust 2019)
HANUKKAH CHICKEN RECIPES FOR ALL 8 NIGHTS! Hanukkah is the eight-night Jewish Festival of Lights, commemorating the rededication of the temple in 165 B.C. It is a celebration of the oil that miraculously lasted eight days (hence the length of the holiday) when they thought it would only last one. A “hannukiah”, the traditional candelabra lit on Hannukah – here it is the 6thnight.
MELISSA CLARK'S MAKE-AHEAD CORN SALAD Don’t need to cook the corn, just take the chill off of it. Or, just let it sit out and defrost or leave it in the fridge to defrost. Make the dressing by squeezing the lime juice into a bowl, add the chopped garlic, salt and pepper, then whisk in the olive oil. Set this aside and let the flavors blend. DIY STUFFING CUBES FOR THANKSGIVING Cut your bread into cubes: ½ – 1 inch. Place the cubes on cookie sheets. Add some olive oil and seasonings and mix (I do this right on the sheet tray to avoid another bowl to wash). Put in preheated 350 degree oven for about 15 minutes, checking frequently and mixing around to ensure even cooking. OMG! YUMMY - RECIPES FROM A MULTICULTURAL JEWISH KITCHENABOUTSHOPCONTACTCOOKBOOK GIFT GUIDECHOCOLATE RUGELACH WITH APRICOT JAM AND CURRANTS Browse traditional and modern variations of Jewish, Hawaiian, Korean and Middle Eastern recipes with detailed process shots, step-by-step directions and deep dives on how to find or substitute ingredients to fit your cooking style. KALBI MARINADE FOR KOREAN SHORT RIBS 3 teaspoons roasted sesame seeds, slightly mashed) 2.5 – 3 tablespoons sugar. Dash of aji (MSG) optional. After quite a bit of experimentation, here are the changes I made to the original kalbi marinade recipe: Reduced the soy sauce to ¾ cup. Added ¼ cup of rice wine (sake) Increased the sesame oil to 2 teaspoons. POMEGRANATE MOLASSES RECIPES Pomegranate Molasses Recipes. Pomegranate molasses’ tart and tangy flavor enhances so many dishes — from cocktails to salads, from meats to desserts.Though it’s widely used in Middle Eastern cuisine, this pucker-worthy ingredient plays so well in dishes that reach beyond the Eastern Mediterranean borders. THE BEST MATZO RECIPES FOR PASSOVER The basic matzo is flour and water and a touch of salt. Around Passover, you will usually see egg matzos – which have more color and are a bit less crunchy and dry than regular matzo. Often, unsalted matzo, whole wheat matzo, gluten-free matzo and even onion-flavored matzo is available around the Pesach (Passover) season. LEFTOVER PRIME RIB FRIED RICE: THE ULTIMATE BEEF FRIED Heat pan to med high heat and add about 3 tablespoons oil until almost smoking. Add crumbled cold rice and stir until it’s bouncy (very little moisture left) Make a space for the eggs (premixed and whipped) and add then mix quickly to coat the rice. HARISSA CHICKEN WITH PRESERVED LEMONS Harissa chicken with preserved lemons is a sheet pan dinner you’ll make over and over again.It’s flavor forward, flexible and a snap to pull together. You can buy the harissa and preserved lemons or whipthem up yourself.
KOREAN SHORT RIBS (KALBI OR GALBI) Steps to grill the ribs. Drain the marinade (reserve if you want to boil it to serve with the rice and ribs). You do not need to wipe the marinade off the ribs, just drain the marinade. Put the ribs on a hot grill and don’t walk away. If the ribs are 3/8 inch thick they’ll OTTOLENGHI PRESERVED LEMONS: MUST-HAVE KITCHEN STAPLEOTTOLENGHI PRESERVED LEMON RECIPESPRESERVED LEMONS HOW TO USEPRESERVED LEMONS MIDDLE EASTERN STYLE If following the Ottolenghi preserved lemons method, after a week, add enough lemon juice to cover and any flavorings you want to add such as a spicy pepper, rosemary, or thyme. Whatever sounds good to your palate. Now wait 3 more weeks, leaving the jar in a cool, dry, dark-ish place. After a month, place the jar in the fridge. PRESERVED LEMON VINAIGRETTE WITH HERBS Asparagus Salad w Preserved Lemon – this recipe has a built in dressing but this vinaigrette can step right in to the recipe with ease; Farmers’ Market Chopped Salad – skip the lemon juice and olive oil dressing and use this vinaigrette instead; Sheet Pan Harissa Chicken – sub in the vinaigrette in the sauce instead of the preserved lemons OR serve the chicken with the chopped salad HOW TO COOK GREEN CAULIFLOWER (OR ANY COLOR) How to Cook Green Cauliflower (or any color) Preheat your oven to 400 degrees or 375 degrees convect; I start by cutting the heads into florets. Then I pop them on a parchment-lined pan (a huge timesaver for clean-up), drizzle them with olive oil, salt and pepper. OMG! YUMMY - RECIPES FROM A MULTICULTURAL JEWISH KITCHENABOUTSHOPCONTACTCOOKBOOK GIFT GUIDECHOCOLATE RUGELACH WITH APRICOT JAM AND CURRANTS Browse traditional and modern variations of Jewish, Hawaiian, Korean and Middle Eastern recipes with detailed process shots, step-by-step directions and deep dives on how to find or substitute ingredients to fit your cooking style. KALBI MARINADE FOR KOREAN SHORT RIBS 3 teaspoons roasted sesame seeds, slightly mashed) 2.5 – 3 tablespoons sugar. Dash of aji (MSG) optional. After quite a bit of experimentation, here are the changes I made to the original kalbi marinade recipe: Reduced the soy sauce to ¾ cup. Added ¼ cup of rice wine (sake) Increased the sesame oil to 2 teaspoons. POMEGRANATE MOLASSES RECIPES Pomegranate Molasses Recipes. Pomegranate molasses’ tart and tangy flavor enhances so many dishes — from cocktails to salads, from meats to desserts.Though it’s widely used in Middle Eastern cuisine, this pucker-worthy ingredient plays so well in dishes that reach beyond the Eastern Mediterranean borders. THE BEST MATZO RECIPES FOR PASSOVER The basic matzo is flour and water and a touch of salt. Around Passover, you will usually see egg matzos – which have more color and are a bit less crunchy and dry than regular matzo. Often, unsalted matzo, whole wheat matzo, gluten-free matzo and even onion-flavored matzo is available around the Pesach (Passover) season. LEFTOVER PRIME RIB FRIED RICE: THE ULTIMATE BEEF FRIED Heat pan to med high heat and add about 3 tablespoons oil until almost smoking. Add crumbled cold rice and stir until it’s bouncy (very little moisture left) Make a space for the eggs (premixed and whipped) and add then mix quickly to coat the rice. HARISSA CHICKEN WITH PRESERVED LEMONS Harissa chicken with preserved lemons is a sheet pan dinner you’ll make over and over again.It’s flavor forward, flexible and a snap to pull together. You can buy the harissa and preserved lemons or whipthem up yourself.
KOREAN SHORT RIBS (KALBI OR GALBI) Steps to grill the ribs. Drain the marinade (reserve if you want to boil it to serve with the rice and ribs). You do not need to wipe the marinade off the ribs, just drain the marinade. Put the ribs on a hot grill and don’t walk away. If the ribs are 3/8 inch thick they’ll OTTOLENGHI PRESERVED LEMONS: MUST-HAVE KITCHEN STAPLEOTTOLENGHI PRESERVED LEMON RECIPESPRESERVED LEMONS HOW TO USEPRESERVED LEMONS MIDDLE EASTERN STYLE If following the Ottolenghi preserved lemons method, after a week, add enough lemon juice to cover and any flavorings you want to add such as a spicy pepper, rosemary, or thyme. Whatever sounds good to your palate. Now wait 3 more weeks, leaving the jar in a cool, dry, dark-ish place. After a month, place the jar in the fridge. PRESERVED LEMON VINAIGRETTE WITH HERBS Asparagus Salad w Preserved Lemon – this recipe has a built in dressing but this vinaigrette can step right in to the recipe with ease; Farmers’ Market Chopped Salad – skip the lemon juice and olive oil dressing and use this vinaigrette instead; Sheet Pan Harissa Chicken – sub in the vinaigrette in the sauce instead of the preserved lemons OR serve the chicken with the chopped salad HOW TO COOK GREEN CAULIFLOWER (OR ANY COLOR) How to Cook Green Cauliflower (or any color) Preheat your oven to 400 degrees or 375 degrees convect; I start by cutting the heads into florets. Then I pop them on a parchment-lined pan (a huge timesaver for clean-up), drizzle them with olive oil, salt and pepper. OMG! YUMMY - RECIPES FROM A MULTICULTURAL JEWISH KITCHEN Browse traditional and modern variations of Jewish, Hawaiian, Korean and Middle Eastern recipes with detailed process shots, step-by-step directions and deep dives on how to find or substitute ingredients to fit your cooking style. PRESERVED LEMON VINAIGRETTE WITH HERBS Asparagus Salad w Preserved Lemon – this recipe has a built in dressing but this vinaigrette can step right in to the recipe with ease; Farmers’ Market Chopped Salad – skip the lemon juice and olive oil dressing and use this vinaigrette instead; Sheet Pan Harissa Chicken – sub in the vinaigrette in the sauce instead of the preserved lemons OR serve the chicken with the chopped salad HOW TO GRILL PERFECT BABY BACK RIBS Empty the extra bourbon juice, pat the ribs dry, and slather the dry spice rub all over. 4. Close the packages back up and let them sit in the refrigerator until you are ready to pre-bake them. 5. Bake the ribs as directed while you also preheat the grill and soak your smokerchips.
SPICY KOREAN MEATBALLS WITH A GOCHUJANG GLAZE Spicy Korean Meatballs are ideal as a simple midweek meal or a crowd-pleasing Super Bowl snack. Hearty, spicy, sweet, and tangy, they are a great introduction to the Korean spice paste, gochujang, which will quickly become a new pantry staple. POMEGRANATE MOLASSES DRESSING RECIPE Ingredients. 2 teaspoons minced shallot. 1/8 cup of balsamic vinegar. 3 ¼ teaspoons pomegranate molasses adjust up or down to your tangy taste buds. ¼ cup extra virgin olive oil. salt and pepper to taste 1/4 to 1/2 teaspoon each to start. BARBERRIES: EDIBLE PERSIAN JEWELS KNOWN AS ZERESHK Barberries: Edible Persian Jewels also known as Zereshk. Barberries or in Persian, zereshk, are a tart and tangy dried berry about the size of a currant. A featured ingredient in our Tasting Jerusalem group and a must-have on an Ottolenghi pantry list, you will love these little jewels once you try them! (published March 2013, updated Jan 2020) PORTUGUESE SAUSAGE, RICE, AND EGGS Portuguese sausage, soy sauce scrambled eggs, and rice are a staple in Hawaii and in our home.Learn more about how to cook Portuguese sausage and its roots in Hawaii, plus a little glimpse into the lesser-known North Shore of Oahu. (post first published in April 2012, updatedAugust 2019)
HANUKKAH CHICKEN RECIPES FOR ALL 8 NIGHTS! Hanukkah is the eight-night Jewish Festival of Lights, commemorating the rededication of the temple in 165 B.C. It is a celebration of the oil that miraculously lasted eight days (hence the length of the holiday) when they thought it would only last one. A “hannukiah”, the traditional candelabra lit on Hannukah – here it is the 6thnight.
MELISSA CLARK'S MAKE-AHEAD CORN SALAD Don’t need to cook the corn, just take the chill off of it. Or, just let it sit out and defrost or leave it in the fridge to defrost. Make the dressing by squeezing the lime juice into a bowl, add the chopped garlic, salt and pepper, then whisk in the olive oil. Set this aside and let the flavors blend. DIY STUFFING CUBES FOR THANKSGIVING Cut your bread into cubes: ½ – 1 inch. Place the cubes on cookie sheets. Add some olive oil and seasonings and mix (I do this right on the sheet tray to avoid another bowl to wash). Put in preheated 350 degree oven for about 15 minutes, checking frequently and mixing around to ensure even cooking. OMG! YUMMY - RECIPES FROM A MULTICULTURAL JEWISH KITCHENABOUTSHOPCONTACTCOOKBOOK GIFT GUIDECHOCOLATE RUGELACH WITH APRICOT JAM AND CURRANTS Browse traditional and modern variations of Jewish, Hawaiian, Korean and Middle Eastern recipes with detailed process shots, step-by-step directions and deep dives on how to find or substitute ingredients to fit your cooking style. KALBI MARINADE FOR KOREAN SHORT RIBS 3 teaspoons roasted sesame seeds, slightly mashed) 2.5 – 3 tablespoons sugar. Dash of aji (MSG) optional. After quite a bit of experimentation, here are the changes I made to the original kalbi marinade recipe: Reduced the soy sauce to ¾ cup. Added ¼ cup of rice wine (sake) Increased the sesame oil to 2 teaspoons. POMEGRANATE MOLASSES RECIPES Pomegranate Molasses Recipes. Pomegranate molasses’ tart and tangy flavor enhances so many dishes — from cocktails to salads, from meats to desserts.Though it’s widely used in Middle Eastern cuisine, this pucker-worthy ingredient plays so well in dishes that reach beyond the Eastern Mediterranean borders. THE BEST MATZO RECIPES FOR PASSOVER The basic matzo is flour and water and a touch of salt. Around Passover, you will usually see egg matzos – which have more color and are a bit less crunchy and dry than regular matzo. Often, unsalted matzo, whole wheat matzo, gluten-free matzo and even onion-flavored matzo is available around the Pesach (Passover) season. LEFTOVER PRIME RIB FRIED RICE: THE ULTIMATE BEEF FRIED Heat pan to med high heat and add about 3 tablespoons oil until almost smoking. Add crumbled cold rice and stir until it’s bouncy (very little moisture left) Make a space for the eggs (premixed and whipped) and add then mix quickly to coat the rice. HARISSA CHICKEN WITH PRESERVED LEMONS Harissa chicken with preserved lemons is a sheet pan dinner you’ll make over and over again.It’s flavor forward, flexible and a snap to pull together. You can buy the harissa and preserved lemons or whipthem up yourself.
KOREAN SHORT RIBS (KALBI OR GALBI) Steps to grill the ribs. Drain the marinade (reserve if you want to boil it to serve with the rice and ribs). You do not need to wipe the marinade off the ribs, just drain the marinade. Put the ribs on a hot grill and don’t walk away. If the ribs are 3/8 inch thick they’ll OTTOLENGHI PRESERVED LEMONS: MUST-HAVE KITCHEN STAPLEOTTOLENGHI PRESERVED LEMON RECIPESPRESERVED LEMONS HOW TO USEPRESERVED LEMONS MIDDLE EASTERN STYLE If following the Ottolenghi preserved lemons method, after a week, add enough lemon juice to cover and any flavorings you want to add such as a spicy pepper, rosemary, or thyme. Whatever sounds good to your palate. Now wait 3 more weeks, leaving the jar in a cool, dry, dark-ish place. After a month, place the jar in the fridge. PRESERVED LEMON VINAIGRETTE WITH HERBS Asparagus Salad w Preserved Lemon – this recipe has a built in dressing but this vinaigrette can step right in to the recipe with ease; Farmers’ Market Chopped Salad – skip the lemon juice and olive oil dressing and use this vinaigrette instead; Sheet Pan Harissa Chicken – sub in the vinaigrette in the sauce instead of the preserved lemons OR serve the chicken with the chopped salad HOW TO COOK GREEN CAULIFLOWER (OR ANY COLOR) How to Cook Green Cauliflower (or any color) Preheat your oven to 400 degrees or 375 degrees convect; I start by cutting the heads into florets. Then I pop them on a parchment-lined pan (a huge timesaver for clean-up), drizzle them with olive oil, salt and pepper. OMG! YUMMY - RECIPES FROM A MULTICULTURAL JEWISH KITCHENABOUTSHOPCONTACTCOOKBOOK GIFT GUIDECHOCOLATE RUGELACH WITH APRICOT JAM AND CURRANTS Browse traditional and modern variations of Jewish, Hawaiian, Korean and Middle Eastern recipes with detailed process shots, step-by-step directions and deep dives on how to find or substitute ingredients to fit your cooking style. KALBI MARINADE FOR KOREAN SHORT RIBS 3 teaspoons roasted sesame seeds, slightly mashed) 2.5 – 3 tablespoons sugar. Dash of aji (MSG) optional. After quite a bit of experimentation, here are the changes I made to the original kalbi marinade recipe: Reduced the soy sauce to ¾ cup. Added ¼ cup of rice wine (sake) Increased the sesame oil to 2 teaspoons. POMEGRANATE MOLASSES RECIPES Pomegranate Molasses Recipes. Pomegranate molasses’ tart and tangy flavor enhances so many dishes — from cocktails to salads, from meats to desserts.Though it’s widely used in Middle Eastern cuisine, this pucker-worthy ingredient plays so well in dishes that reach beyond the Eastern Mediterranean borders. THE BEST MATZO RECIPES FOR PASSOVER The basic matzo is flour and water and a touch of salt. Around Passover, you will usually see egg matzos – which have more color and are a bit less crunchy and dry than regular matzo. Often, unsalted matzo, whole wheat matzo, gluten-free matzo and even onion-flavored matzo is available around the Pesach (Passover) season. LEFTOVER PRIME RIB FRIED RICE: THE ULTIMATE BEEF FRIED Heat pan to med high heat and add about 3 tablespoons oil until almost smoking. Add crumbled cold rice and stir until it’s bouncy (very little moisture left) Make a space for the eggs (premixed and whipped) and add then mix quickly to coat the rice. HARISSA CHICKEN WITH PRESERVED LEMONS Harissa chicken with preserved lemons is a sheet pan dinner you’ll make over and over again.It’s flavor forward, flexible and a snap to pull together. You can buy the harissa and preserved lemons or whipthem up yourself.
KOREAN SHORT RIBS (KALBI OR GALBI) Steps to grill the ribs. Drain the marinade (reserve if you want to boil it to serve with the rice and ribs). You do not need to wipe the marinade off the ribs, just drain the marinade. Put the ribs on a hot grill and don’t walk away. If the ribs are 3/8 inch thick they’ll OTTOLENGHI PRESERVED LEMONS: MUST-HAVE KITCHEN STAPLEOTTOLENGHI PRESERVED LEMON RECIPESPRESERVED LEMONS HOW TO USEPRESERVED LEMONS MIDDLE EASTERN STYLE If following the Ottolenghi preserved lemons method, after a week, add enough lemon juice to cover and any flavorings you want to add such as a spicy pepper, rosemary, or thyme. Whatever sounds good to your palate. Now wait 3 more weeks, leaving the jar in a cool, dry, dark-ish place. After a month, place the jar in the fridge. PRESERVED LEMON VINAIGRETTE WITH HERBS Asparagus Salad w Preserved Lemon – this recipe has a built in dressing but this vinaigrette can step right in to the recipe with ease; Farmers’ Market Chopped Salad – skip the lemon juice and olive oil dressing and use this vinaigrette instead; Sheet Pan Harissa Chicken – sub in the vinaigrette in the sauce instead of the preserved lemons OR serve the chicken with the chopped salad HOW TO COOK GREEN CAULIFLOWER (OR ANY COLOR) How to Cook Green Cauliflower (or any color) Preheat your oven to 400 degrees or 375 degrees convect; I start by cutting the heads into florets. Then I pop them on a parchment-lined pan (a huge timesaver for clean-up), drizzle them with olive oil, salt and pepper. OMG! YUMMY - RECIPES FROM A MULTICULTURAL JEWISH KITCHEN Browse traditional and modern variations of Jewish, Hawaiian, Korean and Middle Eastern recipes with detailed process shots, step-by-step directions and deep dives on how to find or substitute ingredients to fit your cooking style. PRESERVED LEMON VINAIGRETTE WITH HERBS Asparagus Salad w Preserved Lemon – this recipe has a built in dressing but this vinaigrette can step right in to the recipe with ease; Farmers’ Market Chopped Salad – skip the lemon juice and olive oil dressing and use this vinaigrette instead; Sheet Pan Harissa Chicken – sub in the vinaigrette in the sauce instead of the preserved lemons OR serve the chicken with the chopped salad HOW TO GRILL PERFECT BABY BACK RIBS A bit of bourbon, some dry spices, a few racks of ribs, your favorite barbecue sauce and you’re all set! Baby back ribs: If you buy your ribs at a butcher counter, ask them to remove the membrane on the back of the rack. If not, see below for a quick explanation of how to do ityourself.
SPICY KOREAN MEATBALLS WITH A GOCHUJANG GLAZE Spicy Korean Meatballs are ideal as a simple midweek meal or a crowd-pleasing Super Bowl snack. Hearty, spicy, sweet, and tangy, they are a great introduction to the Korean spice paste, gochujang, which will quickly become a new pantry staple. PORTUGUESE SAUSAGE, RICE, AND EGGS Portuguese sausage, soy sauce scrambled eggs, and rice are a staple in Hawaii and in our home.Learn more about how to cook Portuguese sausage and its roots in Hawaii, plus a little glimpse into the lesser-known North Shore of Oahu. (post first published in April 2012, updatedAugust 2019)
POMEGRANATE MOLASSES DRESSING RECIPE Pomegranate molasses dressing is simple and sophisticated, with the tart and tangy pomegranate punch and subtle shallots. Not familiar with pomegranate molasses? Learn all about it on my pomegranate molasses page. (first published Oct 2013, updated August 2019) Tantalize your Salads with this Tangy Dressing BARBERRIES: EDIBLE PERSIAN JEWELS KNOWN AS ZERESHK What are Barberries. Barberries are a tiny edible dried red berry that resembles miniature cranberries or a red version of a currant. The berries come from a plant known as Berberis Vulgaris, which is common in Europe, North Africa, the Middle East, and central Asia, and has more recently been introduced in North America. HANUKKAH CHICKEN RECIPES FOR ALL 8 NIGHTS! Hanukkah Chicken Recipes are a perfect complement to the symbolic fried foods like latkes that we love to eat for Hannukah. This post includes lots of information about the holiday and links to many great recipes including Apricot Jam Chicken. DIY STUFFING CUBES FOR THANKSGIVING What Types of Bread Can I Use for Stuffing Cubes? We’ve been making a variation of the same stuffing for Thanksgiving for a long time. It started as the Cornbread Sausage Stuffing from The Silver Palate Cookbook.In 2001 in Parade magazine I read about making your own cornbread stuffing cubes by seasoning and baking the cubes. MELISSA CLARK'S MAKE-AHEAD CORN SALAD Since I first posted this recipe for Melissa Clark’s make-ahead corn salad, variations of this salad have become a staple in our home. For Mother’s Day, summer gatherings, even in the dead of winter using frozen corn. This salad always hits the spot! * Skip to primary navigation * Skip to main content * Skip to primary sidebar* Home
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NUTELLA TOASTS: WHEN JUST A SPOONFUL ISN’T ENOUGH! Slather some Nutella chocolate hazelnut spread on these super cute Nutella toasts and you'll be the hero of your kitchen! Whether eaten by the spoonful, spread on these tempting toasts or transformed ...Read More
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WELCOME TO OMG! YUMMY Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together! See all myrecipes…
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