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Shelomo Dobkin

In his capacity as Torah Content Editor for the OU, Rabbi Jack Abramowitz, MS Ed., creates and coordinates content for such programs as Taryag and Mishna Yomit. His clear and down-to-earth explanations of even the most esoteric Torah concepts has been the hallmark of projects from NCSY's Torah on One Foot series of educational pamphlets to negiah.org, the first sexual abstinence web site designed specifically for Jewish teens. Rabbi Abramowitz is the author of The Shnayim Mikra Companion on Torah, the two-volume Nach Yomi Companion on the books of the Prophets and the Writings, and The Tzniyus Book.

Pareve Ice Cream

February 13, 2006, by

Try this recipe out. As far as salmonella, if you are working with fresh eggs, you will not have a problem. Meaning, if you start with fresh eggs, and freezing the product, which you will, all will be fine. Ingredients: 1 container Pareve Whip 4 eggs, (separated) ½ cup sugar 2 teaspoons vanilla Beat egg whites,

Oyster Sauce

February 13, 2006, by

As far as I know, there is not, since oyster sauce contains Extract of Oyster. OUKosher note: The following OU certified companies make kosher artificial flavor oyster sauce (as listed on the OUKosher Product Search): Jen Mai Oyster Sauce (Industrial) Kosher Depot Oyster Flavor Sauce (Consumer) Lotus Blossom Foods Oyster Flavor Sauce (Consumer) Sugar Mill

Pizza Crust and Sauce

February 13, 2006, by

Pizza Dough: Ingredients: 2½ teaspoons (1 envelope) dry yeast ½ teaspoon sugar ¾ cup lukewarm water 2 cups all-purpose flour 1 teaspoon salt 3 Tablespoons olive oil Instructions: Mix the yeast, sugar, 1/2 cup water and 1/4 cup flour together in a bowl and let proof for 10 minutes. Mixture should look frothy. Add remaining

Vital Gluten and Whole Wheat Bread

February 13, 2006, by

Try this recipe for Whole Wheat Bread Ingredients: 1¼ cups warm water (110°F/45°C) 1½ Tablespoons instant powdered milk 1/3 cup honey 3 Tablespoons margarine, softened 2 Tablespoons white sugar 1½ teaspoons salt 3 cups whole wheat flour ¼ cup cornmeal 2½ teaspoons active dry yeast Instructions: Place all ingredients in your machine and follow the

Tilapia Baked in Wine Sauce

February 13, 2006, by

Here is a lovely recipe for Tilapia 4 servings Ingredients: ½ cup butter or Margarine 4 tilapia fillets lemon pepper 1 teaspoon fresh chopped basil 1 teaspoon fresh chopped tarragon ¼ cup lemon juice ½ cup white wine 1 lemon, sliced 4 parsley sprigs Instructions: Melt butter in non-stick skillet Season tilapia with dash of

Frosting and a Recipe for Spaghetti Sauce

January 27, 2006, by

Actually, Cake decorating is not one of my fortes. I do know that you can also make roses from Gum Paste. There is kosher gum paste on the market which can be made in many colors. There are many great books on the market which will help you in decorating and frosting cakes. If you

Whole Wheat Cookies

January 26, 2006, by

For Whole Wheat cookies try this recipe out, and I’ll post again soon with a sugar free/no sugar added cookie recipe: Ingredients: 1½ cup sugar 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon baking soda ½ cup butter flavored shortening 2 Tablespoons milk (or parve soy milk) 1 teaspoon apple pie spice 1 teaspoon vanilla

Heavy Cream Alternatives

January 20, 2006, by

In regards to replacing Heavy Cream in a soup, here are a few ideas you might want to try. First you might want to puree some of the bulk of the soup in a food processor. Another way is cook up some navy beans or potatoes, and process the same way, blending in as much

Corn Chowder

January 20, 2006, by

Ingredients: 2 Tablespoons butter Extra-virgin olive oil 1 onion, diced 2 garlic cloves, minced ¼ cup all-purpose flour 6 cups vegetable stock or Broth 2 cups heavy cream 2 Idaho potatoes, peeled and diced 6 ears corn or ( 3 cans of kernels) Salt and freshly ground black pepper ¼ cup chopped fresh parsley leaves