Meat Recipies
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Mexican Skirt Steak with Corn

Mexican Skirt Steak with Corn | Meat Recipies | Scoop.it
In a large resealable plastic bag, combine steak with lime zest, juice, and cumin. Marinate meat at room temperature for 15 minutes, or in the fridge for as long as 24 hours.  Heat olive oil in a 12-inch (or larger) skillet over medium high heat.
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About Jamie Geller

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

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Garlic Herb Crusted Rib Roast

Garlic Herb Crusted Rib Roast | Meat Recipies | Scoop.it
Prep: Pureé all ingredients, except roast, in a food processor until they form a paste. Place meat in a roasting pan. Cut 3 deep slices in the top of the roast and fill each with 1½ teaspoons of herb paste.
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About Rebecca Naumberg

Order your copy of the Dash Cookbook at GetYourDash.com, all proceeds go to TAG, Mention JoyofKosher and get Free Shipping. Rebecca is a lawyer by trade and loves to cook. The recipes featured in dash are sampling of Rebecca's collection. She coauthored the Dash Cookbook with Sori Klein. Available from The Torah Academy for Girls.

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Beefy Mushroom Barley Soup

Beefy Mushroom Barley Soup | Meat Recipies | Scoop.it
Heat 1 tablespoon oil in a medium soup pot over medium heat.

Dry beef with paper towels; season with ½ teaspoon salt and ¼ teaspoon pepper. When oil is shimmering hot, sear beef until crusty brown all over, about 6 to 8 minutes per side.
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About June Hersh

June Hersh is teacher, writer, speaker, cook and mom. She combines her talent for cooking with her dedicated support of the Museum of Jewish Heritage — A Living Memorial to the Holocaust - by writing Recipes Remembered. She recently completed her second book, The Kosher Carnivore (St. Martin’s Press, 2011) and is at work on her third book Simple, Simpler, Simplest. Find out more about June and by her books here!

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Bollywood Beef

Bollywood Beef | Meat Recipies | Scoop.it
1. Preheat the oven to 180 Deg. C or 350 Deg. F.
2. Place the meat in a bowl and sift over a little cornflour. Mix well to coat.
3. Fry the meat in the peri oil in a frying pan, in small batches so that it browns quickly.
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About Sharon Lurie

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious

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Homemade Freezer Chili

Homemade Freezer Chili | Meat Recipies | Scoop.it
Add ground meat, steak, and onions to a large pot over medium-high heat. Brown for a few minutes. Add cumin, paprika, garlic powder, cayenne, smoked paprika, and crushed red pepper; mix until the meat mixture is very thick.
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About Melinda Strauss

Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way.

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Asian Meatballs

Asian Meatballs | Meat Recipies | Scoop.it
1 Preheat oven to 375o.
2 Line a large baking tray with parchment paper.
3 Mix all ingredients together and form into desired size meatballs.  Place on parchment lined baking tray.
4 Loosely cover tray with foil and bake for about 30 minutes.
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About Shifra Klein

Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.

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Ropa Vieja

Ropa Vieja | Meat Recipies | Scoop.it
Preheat oven to 350°F.

In a medium ovenproof Dutch oven or heavy pot, place steak, carrots, yellow onions, celery, garlic, bay leaf, and peppercorns. Cover with water, and put a lid on the pot.
Jamie Geller's insight:
About Jamie Geller

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

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Stuffed Roll of Beef

Stuffed Roll of Beef | Meat Recipies | Scoop.it
For the stuffing -

1. Fry onions in oil until golden brown. (Browning the onions gives it that special taste)

2. Add mushrooms, sage and parsley and allow most of liquid from the mushrooms to evaporate.
Jamie Geller's insight:
About Sharon Lurie

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.

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Veal Meatballs

Veal Meatballs | Meat Recipies | Scoop.it
In a medium bowl, mix together veal, beef, breadcrumbs, parsley, garlic, salt, oregano, and pepper. Scoop into 18 heaping tablespoons, and roll each scoop between the palms of your hands to form a compact ball.
Jamie Geller's insight:
About Jamie Geller

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

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Old Fashioned Sweet and Sour Meatballs

Old Fashioned Sweet and Sour Meatballs | Meat Recipies | Scoop.it
First prepare sauce in a 5-6 quart pot.  Combine the tomato paste, tomato juice, brown sugar, salt, lemon juice, and sliced onion.
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About Dvora Rotter

After making aliyah in 2006, Dvora, a former teacher, reinvented herself as a home baker. A serious obsession with cookie baking blossomed into a reputation for delicious, inventive, and beautiful baked goods. Dvora now runs a successful cake and cookie business and relishes the opportunity to help enhance people's happy occasions. Her husband and four children enjoy the leftovers. To see more of Dvora's desserts,

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Sweet Cabbage Brisket with Thyme Roasted Potatoes

Sweet Cabbage Brisket with Thyme Roasted Potatoes | Meat Recipies | Scoop.it
Place brisket in a large Dutch oven or heavy pot. Add cabbage, crushed tomatoes, tomato sauce, sugar, vinegar, salt, and onion powder and cover. Bring to a boil. Reduce to a simmer and cook about 3 hours or until meat is very tender.
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About Jamie Geller:

 

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

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Sauteed Spicy Sausage and Mushrooms

Sauteed Spicy Sausage and Mushrooms | Meat Recipies | Scoop.it
Bring a large pan over high heat.  Add oil and onion, saute a few minutes.  Cut sausage links into 4 even pieces about 2 inches long.  Add to pan and let brown, stirring with a spoon as needed, not too often you want it to brown.  After about 8...
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About Tamar Genger MA, RD

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

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Baked Epplant with Ground Meat

Baked Epplant with Ground Meat | Meat Recipies | Scoop.it
Preheat the broiler. Set the rack in the broiler pan and cover it completely with heavy foil.

Trim the ends of the eggplants, peel, and out into 1/4-inch (6 mm) slices.
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About Helen Nash

Helen Nash was born in Krakow, Poland, and arrived in the United States as a teenager in 1949. She is the author of two classic kosher cookbooks, Kosher Cuisine and Helen Nash’s Kosher Kitchen. Since the publication of these books, she has developed many more kosher recipes, all of which embody her principles of nutritious, uncomplicated, and attractive kosher food for every day as well as entertaining

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Bronzed Bag of Beef

Bronzed Bag of Beef | Meat Recipies | Scoop.it
Place all the vegetables with the thyme in a bowl and coat with the oil. Sprinkle with the sugar and coarse salt.
Place the vegetables into a large cooking bag together with the meat. Roast for 2 hours at 180 Deg.
Jamie Geller's insight:
About Sharon Lurie

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

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Red Kubba

Red Kubba | Meat Recipies | Scoop.it
Prepare the Meatballs with the shell Mix together all the meatball ingredients Put two cups of semolina in a mixing bowl Add a touch of salt pepper and turmeric Add water gradually until you make a smooth dough Fill a small dish to wet your...
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About Beth Torah Caterers 

We are the Best of Kosher 2011 best Kosher cater. Based in Queens, we proudly serve the New York, New Jersey and Connecticut area. A strictly Glatt Kosher Caterer we specialize in weddings, Bar/Bat Mitzvahs and morning Kiddush’s in traditional Jewish cuisine as well as a unique focus on Mediterranean or Middle Eastern food.

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Boerewors Muffins

Boerewors Muffins | Meat Recipies | Scoop.it
Place flour, sugar, salt and yeast into a large bowl.  Add water and oil and mix until well combined.

Note:  This is a very wet and sticky dough.

Allow to double in size for about 1 hour, covered.
Jamie Geller's insight:
About Sharon Lurie

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

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Pomegranate BBQ Sauce Meatballs

Pomegranate BBQ Sauce Meatballs | Meat Recipies | Scoop.it
Preheat your oven to 350ºF.

Put your meat into a large mixing bowl.  Finely mince the garlic and add it to the meat along with an egg, breadcrumbs, allspice and very finely chopped parsley.  Season the mixture with salt and pepper.
Jamie Geller's insight:
About Tamar Genger MA, RD

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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Roasted Garlic Rib Eye Crostini

Roasted Garlic Rib Eye Crostini | Meat Recipies | Scoop.it
1 Preheat the oven to 450.
2 Slice top off garlic head and place garlic in silver foil. Drizzle a bit of oil on top of garlic, seal in silver foil and roast for about 30 minutes, until center becomes soft and garlic pops out easily.
Jamie Geller's insight:
About Shifra Klein

Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.

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Good Old-Fashioned Stir-Fry

Good Old-Fashioned Stir-Fry | Meat Recipies | Scoop.it
Heat peri-peri oil in a frying pan or wok. Fry chicken or beef in small batches, approximately 2 to 4 minutes per side. Thicker strips may take longer. Remove and set aside in a large bowl. Combine all sauce ingredients.
Jamie Geller's insight:
About Sharon Lurie

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.

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Ryan’s Glazed Beef Spare Ribs

Ryan’s Glazed Beef Spare Ribs | Meat Recipies | Scoop.it
If using plain ribs, precook by adding ribs and Coca-Cola to a saucepan over high heat. Bring to a boil, then cover, lower heat, and simmer for 20 minutes. Do not pre-cook smoked ribs. Preheat oven to 350°F.
Jamie Geller's insight:
About Sharon Lurie

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious

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Steak Roll Ups

Steak Roll Ups | Meat Recipies | Scoop.it
Preheat oven to 350°F.
Pound steak on each side with a meat mallet, until tender. Season both sides with salt, and pepper if using.
Place 3 tablespoons of mashed potatoes on one end of each sandwich steak; form potatoes into a neat mound.
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Joy of Kosher with Jamie Geller Magazine is a bimonthly publication revolutionizing the way people think about kosher. Featuring famous chefs and Jewish food personalities, it is available in kosher supermarkets and national chains such as Shop Rite and Barnes & Noble as well as Internationally in Canada, Australia, the UK, South Africa and Israel.

 

Subscribe to the magazine for quick & kosher and gourmet recipes, the latest food trends, affordable meal ideas, tabletop, décor, entertaining tips and more.

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