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.
OU Kashrus’ Harry H. Beren ASK OU OUTREACH program journeyed to Brooklyn Sunday night for the first of a two-part session highlighting the expertise of OU Kosher and its policies. In a session that drew a standing-room audience of 500, both men and women, Rav Yisroel Belsky, OU halachic decisor, and Rabbi Moshe Elefant, OU
Just as a multi-faceted jewel reveals its beauty in a myriad of reflections, so too the Seder expresses a rich array of meaning. For the Rav, one of the most important aspects of the Seder is its role as a medium for teaching Torah. The Seder is celebrated by a community within which one shares
Based on a commentary in the new Haggadah, The Seder Night: An Exalted Evening, with the commentary of “the Rav”, Rabbi Joseph Soloveitchik . Compiled by Rabbi Simon Posner. For the Rav, one of the themes that resonates throughout the Haggadah is the eternal spark of holiness in the Jewish soul that is never extinguished
Based on a commentary in the new Haggadah, The Seder Night: An Exalted Evening, with the commentary of “the Rav”, Rabbi Joseph Soloveitchik . Compiled by Rabbi Simon Posner. Sometimes the Torah creates connections and equations that seem puzzling when taken at face value but which contain a profound message. One example of this phenomenon
I was not able to find a recipe without any fat, sugar or eggs. Here is a recipe with minimal amounts: Water Challah Makes 3 challahs. Ingredients: 2 oz. fresh yeast ½ cup oil 9 cups flour ½ cup sugar 2 teaspoons sugar 3 cups water 2 teaspoons salt Instructions: Dissolve yeast and 2 teaspoons sugar in ½
It sounds to me like a Heimish kugel. Take your favorite potato kugel recipe and add Matzoh Meal to thicken it up and put it in a high pan and cook overnight. Start off at 375 for an hour or so and then on a low heat (200 degrees) Good luck!
I never use “packaged stew meat” since you are getting a mixture of all kinds of “Schriem” from the butcher or should I say you really don’t know what you’re getting. Most of the time they cut up tough meat. You must use a marble textured (fatty) meat, such as Flanken or a Marbleized Chuck.
Ingredients: Dough: 2 cups Flour ½ teaspoon Salt 2/3 cup Pareve margarine 1/3 to ½ cup Orange Juice Filling: 1 cup raisins 3 cups apples; peeled, cored and sliced ¼ cup honey ½ teaspoon cinnamon 1 teaspoon grated lemon rind 1/3 cup stale breadcrumbs or cake Instructions: Preheat oven to 400°F Mix flour and salt; rub
Try this one out – Ingredients: 1 Tablespoon Margarine 1½ teaspoons vegetable oil 1 chicken, about 3 lbs. 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 Tablespoons all purpose flour 1½ cups chicken stock 1