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.

Moussaka

August 28, 2008, by

Here is a recipe I’ve made numerous times for Mousaka. Ingredients: 2 Med Eggplant Oil for frying Meat Sauce: 1 Med Onion chopped 1 LB Ground Beef 1 Tsp Crushed Garlic 1/2 Tsp Oregano 1 Cup Tomato Sauce Cut off ends of Eggplant. Do not peel. Slice the long way and sprinkle with salt. Rinse

Fricasee

August 27, 2008, by

Try this one out – Ingredients: 1 Tbsp. Margarine 1-1/2 tsps. vegetable oil 1 chicken, about 3 lb each, cut into serving pieces 3 carrots, cooked, cut into 1 inch pieces 2 celery ribs, cut into 1 inch pieces 1 onion, cooked, cut into wedges 2 Tbsp. all purpose flour 1-1/2 cups chicken stock 1

Pareve Vegan Cholent

August 14, 2008, by

Just take any Chulent recipe you’re happy with and eliminate the meat. You might want to add a little Pareve Beef base . It will be just as good! Reader’s Note: Dear Rebbe: I have perused your recipe’s and wan tto coment on the one for Parve Chulent. Simply taking the meat out and adding

Categorizing Romanian Food

June 19, 2008, by

Here is some info I dug up. Perhaps it will shed some light on your question. Romania has had influence from both invaders and neighbors where its traditional cuisine is concerned. Romania’s traditional food sees touches of Turkish, Hungarian, Austrian, and other cuisines, but over the years, these dishes have become just as traditional as

Parve Chicken Boullion Jars

May 2, 2008, by

Pareve Bouillion (not the cubes) comes in Plastic Containers from many different companies (such as Liebers’ Consomme). It’s the same as the cube product and dissolves a lot easier.

Non-Gebrokts Chocolate Chip Pesach Cookie Recipe

April 10, 2008, by

I was able to dig up this Chocolate Chip Cookie recipe (non Gebrokts) 2 cups sugar 2 eggs 2 sticks margarine 2 pkg vanilla sugar 1- 7oz. Pkg ground filberts 1-7oz. Pkg ground walnuts 2 cups potato starch 12 ounces Chocolate Chips Cream together the sugar, eggs, margarine & vanilla sugar till fluffy. Add nuts and

Gluten-Free Pesach Dumplings

March 30, 2008, by

Here is a Gluten Free potato matzah ball recipe which you can try out for Dumplings. Good Luck!! GLUTEN-FREE POTATO KNEIDLACH (PASSOVER DUMPLINGS) 2 medium russet potatoes, peeled 2 Tbsp vegetable oil 2 eggs, beaten 1/3 cup plus 1 Tbsp potato starch 1/2 tsp salt 1/4 tsp ground white pepper 1 Tbsp fresh dill, minced

Mishnas Chayim – Vayikra: Remembering Torah by Remembering Amalek

March 11, 2008, by

View pdf – Parashat Vayikra 5768 Kindly take a moment to study MISHNAS CHAYIM in the merit of פנינה חנה בת אברהם ע”ה a fellow Jew who passed away with no relatives to arrange Torah study on behalf of her Neshamah. There is a well known story about two friends—let’s call them Moishe and Yankel—who

Mishnas Chayim – Pekudei: Heavenly Haven

March 5, 2008, by

View pdf – Parashat Pekudei 5768 Kindly take a moment to study MISHNAS CHAYIM in the merit of אברהם יוסף אלי בן משה ע”ה a fellow Jew who passed away with no relatives to arrange Torah study on behalf of his Neshamah The Torah devotes a tremendous amount of space to dealing with the Mishkan

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