Terra Chip Schnitzel

8 pieces boneless, skinless chicken breasts or thighs
1 cup flour
2 teaspoons granulated garlic
½ teaspoon pepper
2 eggs
2 tablespoons Dijon mustard
2 teaspoons lemon juice
1 bag Terra chip sticks or regular Terra chips, crushed
1 cup margarine, melted

Preheat oven to 350 degrees. On a flat plate, mix flour with garlic and pepper. In a separate bowl, combine eggs, mustard and lemon juice. Dredge each chicken piece with the flour mixture, then dip in the eggs. Roll in the terra chips and place in a baking pan. Drizzle with margarine and bake for 30 to 45 minutes.

Greek Fish Fillets

2 tablespoons olive oil
1 onion, diced
2 tablespoons minced garlic
1 (15 ounce) can diced tomatoes with their liquid
2 teaspoons capers
2 teaspoons oregano
1 teaspoon crushed red chili pepper
4 fish fillets – white fish of your choice

Preheat oven to 425 degrees. Heat oil in a medium saucepan and sauté onion and garlic until onion is soft. Add tomatoes, capers and spices and cook over low heat for about 10 minutes. Arrange fillets in single layer in greased baking pan. Pour sauce over fish and bake for about 15 minutes.

Roasted Vegetables

1 red pepper, cut in strips
1 orange pepper, cut in strips
1 yellow pepper, cut in strips
1 red onion, sliced
2 zucchini, cut lengthwise
1 (8 ounce) box sliced mushrooms
2 teaspoons kosher salt
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Preheat oven to 400 degrees. Place vegetables in a pan – the more you can spread them out, the better. Sprinkle with salt and olive oil. Bake for 1– 1-1/2 hours, turning in the middle. Remove from oven and toss with balsamic vinegar. Cool. Refrigerate until ready to serve. Serve at room temperature.

Chinese Dry Green Beans

2 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound green beans
1 teaspoon chili paste

In a wok or frying pan, heat the oil over a high flame. Add garlic and ginger and sauté briefly. Add beans and sauté rapidly over high flame, stirring continuously until oil is almost used up. Stir in chili paste and remove from heat.

Chicken and Potatoes in a Crock Pot

1 chicken, cut into 1/8ths or the pieces of your choice
8 potatoes, cut into chunks
1 cup white wine
2 tablespoons minced garlic
1 (8 ounce) box sliced mushrooms
½ teaspoon pepper
Water to cover

Place all ingredients in crock-pot and turn on high. Dinner will be ready in 6 to 8 hours. Also good with a crusty bread to dip in the liquid.

Butternut Squash Soup

2 medium-sized butternut squash, peeled and cut into large chunks
2 carrots, peeled and chopped
1 onion, chopped
2 teaspoons chopped fresh ginger
1 teaspoon minced garlic
¼ teaspoon red chili flakes
¼ teaspoon cinnamon
¼ teaspoon pepper
1/8 teaspoon nutmeg
3 quarts chicken stock, either real or the Imagine pareve boxes

Place all ingredients in a medium stockpot. Bring to a boil, then reduce heat and simmer until vegetables are soft. Allow to cool and purée with an immersion blender. Serve warm.

Split Pea and Barley Soup

This can be made with a base of leftover chicken soup or with the parve Imagine chicken soup.
4 quarts chicken soup
2 cups split peas
2 cups barley
4 carrots, peeled and sliced
4 stalks celery, sliced
1 (8 ounce) package sliced mushrooms
½ cup white wine
½ cup soy sauce
2 teaspoons dill

Combine everything in a large stockpot. Bring to a boil, reduce heat and simmer 2 – 3 hours. Serve alone or with a fresh loaf of bread. For a richer soup, add some flanken.


I’ve used this recipe before but it’s so good I keep coming back to it. It’s your Yom Tov staple.

1 5-6 pound brisket
1 onion, sliced
2 tablespoons paprika
1 can tomato soup

Preheat oven to 350 degrees F. Place brisket in roasting pan and cover with the remaining ingredients in the order listed. Bake for 3 hours until soft, checking halfway through to see if you need to add any water ( but you shouldn’t). If not for immediate consumption, allow brisket to cool, then slice. Return meat to gravy for reheating

New Year’s Coleslaw

1-1/2 packages cole slaw mix
¼ cup candied pecan pieces
1 can mandarin oranges, drained
1/3 cup pomegranate seeds

1 cup canola oil
2/3 cup rice wine vinegar
¼ cup sugar
1 teaspoon pepper

Combine and shake to mix well.

Combine all salad ingredients including mandarin oranges if desired. Toss with about ½ cup of the dressing and serve.

Burnt Broccoli



head of broccoli
olive oil
kosher salt


Break up broccoli and place in a roasting pan with low sides.
Drizzle with olive oil and season with salt and pepper to taste (you can generously spray with cooking spray if you would like to make this more lowfat).
Bake in a 400 degree oven until edges of broccoli start to turn black (about a ½ hour).

Easy Delicious Super Rich Chocolate Cake

1 box Duncan Hines devil’s food cake mix
1 box instant chocolate pudding
½ cup brewed coffee (1 teaspoon instant coffee in ½ cup hot water)
4 eggs
1 cup toffuti sour cream or mayonnaise
½ cup oil
½ cup dark rum or any liqueur of your choice
2 cups chocolate chips

Mix all ingredients together except for chocolate chips. After thoroughly mixed, stir in chocolate chips. Pour into greased bundt pan. Bake at 350° for 55-60 minutes.

Glaze: (can be halved)
1-lb box powdered sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla
3 tablespoons margarine
1/3 cup brewed coffee
Mix well and pour over cake.

Teriyaki Chicken

This is another one of those simple recipes that everyone raves about.
4 chickens, cut in 1/8th’s
2 heaping teaspoons granulated garlic
2 teaspoons ginger
2 bottles (20 ounces each) Sesame Teriyaki Sauce

Preheat oven to 350 degrees. Place chicken skin side up in two baking pans and sprinkle with garlic and ginger. Bake for ½ hour. Remove from oven and pour sesame teriyaki sauce over the chicken. Return to over and bake, uncovered for another 1-1/2 hours.

Coconut “Fried” Chicken



2 chickens, cut in 1/8th’s or 12 – 14 boneless, skinless chicken cutlets
2 cups plain bread crumbs
2 cups sweetened coconut
½ – 1 cup canola oil


Preheat oven to 350 degrees. Mix together bread crumbs and coconut. Dip each chicken piece in that mixture, then place in baking pan, skin side up. Drizzle canola oil over the top. Bake until well cooked, 1-1/2 -2 hours for the chicken pieces and about 45 minutes for the cutlets. These can be served warm or at room temperature.

Heirloom Tomatoes with Avocadoes and Hearts of Palm


8 tomatoes, a combination of colors and types
2 (15 ounce) cans cut hearts of palm, drained
2 ripe avocadoes, cut into chunks
1 teaspoon kosher salt
2 tablespoons lemon juice
4 tablespoons olive oil

Just before serving gently mix all ingredients together. Try to keep each element slightly separate in order to highlight the flavors.

Dijon Chicken



½ cup canned unsalted chicken broth
½ small onion, finely chopped
¼ cup Dijon mustard
4 garlic cloves, finely chopped
1 teaspoons dried thyme, crumbled
6 boneless skinless chicken breast halves, well trimmed


Combine first 5 ingredients in heavy large skillet. Bring to gentle simmer over medium low heat. Add chicken and season with pepper. Cover and poach until chicken is just cooked through, about 20 minutes. Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve.

Serves 6

Beer Barbeque Chicken



1 chicken cut in 1/8th’s
1 cup your favorite barbeque sauce
¼ cup your favorite beer


Marinate the chicken in the beer for 2 hours. Pour off the beer and add the barbeque sauce and marinate for about 3 hours. Preheat the barbeque. Take the chicken out of the sauce and barbeque for 7 minutes turn over and cook for 7 more minutes or until cooked through.

Carrot Kugel


4 jars (about 3.5 ounces each) baby food carrots
½ cup canola oil
2 cups sugar
4 eggs
2 cups flour
3 teaspoons baking powder
2 teaspoons vanilla

Preheat oven to 350 degrees. Combine all ingredients, mixing well to make sure there are no lumps. Pour into 9×13-inch pan and bake for 1 hour. Can also be made into muffins (makes about 24). Cool on rack. This is delicious warm or at room temperature.

Zesty Bean Salad

2 cans northern white beans, rinsed and drained
1 jalapeno, seeded and deveined, chopped
1 red pepper, chopped
¼ cup cilantro, chopped
¼ cup red onion, chopped

3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon paprika
2 tablespoons fresh lemon juice

Mix all salad ingredients together. Mix dressing ingredients together. Toss to combine. Refrigerate to let the flavors blend together for about 1 hour or more. Serve room temperature or chilled.

5 Minute Chocolate Cake




4 tablespoons flour 

4 tablespoons sugar 

2 tablespoons cocoa 

1 egg 

3 tablespoons milk 

3 tablespoons oil 

3 tablespoons chocolate chips (optional) 

A small splash of vanilla extract 

1 large coffee mug (Microwave Safe)


Spray the mug with nonstick cooking spray. Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. 
Pour in the milk and oil and mix well. 
Add the chocolate chips (if using) and vanilla extract, and mix again. 
Put the mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! 
Allow to cool a little, and tip out onto a plate if desired.