Ingredients:
A steak of your preference, approximately 1.6lbs
5 tablespoons of pomegranate extract
2 tablespoons of bbq sauce
1 teaspoon of honey
1 tablespoon premium olive oil
crushed black pepper
sesame seeds
1 teaspoon of rosemary.

Directions:
Combine the pomegranate extract with the bbq sauce. Marinate the steak in the pomegranate marinade. Place on wood cooking plank. Under grate place 1 or 1.5 cups of wood chips. (Soak wood plank prior to placing on grill.) Take remaining marinade and mix in one teaspoon of honey, 1 tablespoon premium olive oil. Brush onto steak 1-2 times during 20-30 minute cooking time. Prior to end of cooking, place final liberal coating onto steak and sprinkle crushed black pepper, sesame seeds and a hint of rosemary.

Different wood planks and chips will give different hints of taste in the cooking. In the photo I threw in some pine needles which goes well with with the rosemary. This recipe, like all of mine, are meant only as a basis. Alter it to your tastes as desired.

~ Recipe submitted by David Zimand of creagency

Ingredients:
1/2 box of spaghetti
chicken breast cut into small pieces
corn starch or flour
olive oil or canola oil for frying
vegetables such as pepper slices, mushrooms, baby corn or whatever you like

Sauce:
Half cup of soy sauce
1/4 cup of cup oil
3 cloves crushed garlic or garlic powder

Directions:
Dip the chicken pieces into corn starch or flour. Fry for 1 or 2 minutes until golden and crispy. While you fry up the chicken prepare the spaghetti as directed on the box. Once the pasta is cooked, put it in a 9×13 pan and add the cooked chicken pieces. Add the vegetables such as pepper slices, baby corn & mushrooms. Pour the sauce on top, mix well so everything is combined then bake for about 30-45 minutes on 350′

~ Recipe submitted by Rechy Kaufman

Ingredients:
1 16oz box whole grain or white pasta
3-4 tbs oil
1 onion, diced
1/2 box mushrooms, chopped
1/2 can black olives, sliced
1 tomato, diced
2.5 cups heavy cream and 1 jar marinara sauce of choice
2 small handfuls of grated cheese
Salt, pepper and garlic powder to taste

Directions:
Boil the pasta with salt and cook until al dente. Heat up the oil in a medium to large pot. Saute the diced onion and then add the tomatoes, mushrooms and black olives. Saute the vegetables for about 5-6 minutes, until the mushrooms are slightly browned. Add the heavy cream and marinara sauce. Once that is combined, add the cheese. Bring to a low boil and stir in the salt, pepper and garlic powder to taste. Keep the flame on low and add the pasta to the pot. Mix it with the sauce and allow it to sit on the fire for a few additional minutes. Then turn off the flame and it’s ready to serve!

~ Recipe submitted by Rivka Putter

Ingredients for Sauce:
1/2 cup corn starch
2 tablespoons water
3/4 teaspoon fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
3/8 cup sugar (just under 1/2 cup)
1/4 cup soy sauce
1 cup chicken broth
2 tablespoons vinegar
2 tablespoons white wine or sherry

Ingredients for Batter:
1 1/2 pounds boneless chicken cut into chunks
1 egg beaten
1/2 cup corn starch
1 cp sliced onions
4 small dried hot pepper

Directions:
For the sauce, place all ingredients in a jar and shake well to dissolve cornstarch.
For the batter, place an egg in a ziploc bag and shake to coat chicken evenly. Add cornstarch and mix until chicken is covered. Deep fry until chicken is crispy and then drain. Heat 1 tablespoon of oil in a frying pan and add onions, peppers and stir fry for 30 seconds. Add the sauce mixture. Cook until thick. Then add the chicken and cook long enough to heat through. Adjust the heat according to your taste - or omit all the peppers for a delicious dish without the heat. ENJOY!

~ Recipe submitted by Chaya Sara Roth

Ingredients:
Boneless Chicken breasts
Flour
1 Red pepper, diced
1 Yellow pepper, diced
1 Yellow onion, diced
2 cloves of garlic, diced
1 large can of Tomato Sauce
2 tablespoons olive oil
Salt
Pepper
Garlic
Paprika

Directions:
Dip chicken breasts into flour, coating it well. Then fry them up in olive oil. (I use a little bit of olive oil at a time and slowly add more if needed) Once cooked place the chicken on a plate and keep in on the side. Then saute onions and garlic in the same pan, cooking until golden. Add the peppers and cook until soft. Then add the tomato sauce, mix to combine with the onions, garlic and peppers. spice with salt, pepper, garlic & paprika. Add the chicken breasts to the pan and cook in the sauce for a few minutes. Serve over rice.

~ Recipe submitted by Nina Safar

This recipe is a deliciously sweet addition to Turkey. It has a subtle crunch from the walnuts and will have everyone asking for more!

Ingredients:

1 or 2 cans of whole cranberry sauce (depending on how much you want)
mandarin orange segments
crushed pineapple
candied walnuts

Directions:

Mix the above ingredients together.

~ Recipe submitted by Sarrit Kovacs

I spent Rosh Hashana with my sister Rivky in Florida and was amazed at how much food she was able to prepare within the few hours she had off of work. This is only one of the main dishes she prepared, and I liked it so much I was able to convince my mother to try it on Suchot instead of the recipe she has been making for the past 20 years! Everyone was a fan of the sweet new dish, and I have a feeling that the old recipe will be gathering dust while this one takes it’s place at future holiday meals!

Ingredients:

Cabbage leaves
Ground Beef
1 onion
1/2 cup of water
3 16 oz can of tomato sauce
2 tablespoons water
1 cup of raw rice
1 tsp. of salt
1 tsp. of pepper
1/2 cup of sugar

Directions:

Sauce & Base for Stuffed Cabbage:
Dice the onion and saute it in a large pot over a low flame. Then divide into two, keeping one half in the pot and setting the other aside for later use. Add a few cabbage leaves to cover the bottom of the pot. Pour in a 1/2 cup of water and 1 16 oz can of tomato sauce. Cover the pot and allow to cook while you prepare the stuffed cabbage.

Stuffed Cabbage:
In a bowl combine 2 tablespoons of water, 1 cup of raw rice, 1 tsp of salt, 1 tsp of pepper, the remaining sauted onion that was set aside and the chopped meat. Mix all together. Then stuff the cabbage leaves. Once stuffed, layer them in the pot with the sauce. Combine two 16 oz cans of tomato sauce and 1/2 cup of sugar then pour in the pot on top of the stuffed cabbage. Cover and cook for 2 hours on a low flame. (add water if necessary)

~ Recipe submitted by Rivky Teitelbaum

When my sister Tova told me she was serving meatballs, chicken AND Sloppy Joe for dinner, I thought she was crazy. I mean, that’s sorta taking supermom to a new level don’t you think? But then I watched her throw together this recipe and I felt a sigh of a relief when I noticed how easy it was and realized I could do it to.

Ingredients:

ground beef

1 can of Hunts Sloppy Joe sauce

Directions:

Brown the beef in a frying pan. Add the sauce to the beef. Combine and let it cook until bubbling. Serve with spaghetti or on a bun.

~ Recipe submitted by Tova Berger

Ingredients:
1 box of rotini pasta ( I use whole wheat or whole grain)
1 onion, diced
3 cloves garlic, diced
1 red pepper, cut into strips
ground beef
1 can of diced tomatoes
1 small can of tomato sauce
1/4 cup ketchup
1/4 cup of sugar

Directions:
Prepare pasta as directed on box. While the pasta cooked, fry up the onions and garlic in a pan. Once golden add the strips of pepper. Cook until soft and tender. Then add the beef and brown until no longer red. Once that has cooked add the can of diced tomatoes and the tomato sauce, the ketchup, the sugar and spice with: salt, pepper, paprika, garlic and oregano. (I sprinkles in about 2 teaspoons each and taste to see if more is needed) Let it simmer for about 5 minutes then combine with pasta.

~ Recipe submitted by Nina Safar

My older sister Rivky lives in Florida and juggles taking care of her energetic (and adorable!) three sons while working full time. She is probably the only person I know who can whip up shabbos meals two hours before candle lighting and still fit in making home baked brownies! When I need a dinner that is quick and tasty, she is on my speed dial of who to call (along with my sister Tova and certs!) The following is a delicious blend of pasta, sauce and tender chicken that wont leave room for dessert.

Ingredients:

- Pasta such as fettuccine or spaghetti (whole wheat, whole grain or white can be used)
- 1 large can of diced tomatoes with basil, garlic & oregano
- 1 small can of tomato sauce
- Chicken breast cut into pieces
- 1 onion chopped
- 3 cloves of garlic diced

Directions:

Cook the pasta as directed on the box. While the pasta is cooking saute the onions and garlic. Once that has browned add the pieces of chicken and cook until white and no longer pink. Once that has cooked add the can of tomatoes and the tomato sauce. Then combine with the pasta and mix well.

~ Recipe submitted by Rebbecca Teitelbaum