Imitation Crab and Pasta Salad

12 ounces pasta shells, cooked according to package directions and drained
½ pound imitation crab meat, broken into small pieces
1 cup mayonnaise
½ cup non-dairy creamer
1 teaspoon lemon juice
12 teaspoon pepper
½ red pepper, chopped
½ yellow pepper, chopped
½ orange pepper, chopped
¼ cup sliced black olives


Mix together mayonnaise, non-dairy creamer, lemon juice and pepper. Toss with pasta and crab. Refrigerate. Just before serving, stir in peppers and olives.

Whitefish Salad

This can be used for one of the simanim – and shaped like a fish with thin lemon slices for the scales. This is easy and delicious.

1 whole smoked white fish (about 1-1/2 pounds), skin and bones removed
½ red onion, diced
¼ cup mayonnaise
1 tablespoon lemon juice
1 head boston lettuce
cherry tomatoes

Mix together white fish, onion, mayonnaise and lemon juice. Mash well and make sure there are no bones. Mount on top of lettuce. Garnish with cherry tomatoes if desired.

Chocolate Chip Noodle Kugel

1 (12 ounce) package wide egg noodles, cooked and drained
1 cup semisweet chocolate chips
2 eggs
¼ cup sugar
1 cup tofutti cream cheese
1 cup tofutti sour cream

½ cup flour
½ cup oats
½ cup brown sugar
2 teaspoons cinnamon
¼ cup butter, melted

Preheat oven to 350 degrees. In a large bowl, combine all ingredients except topping. Pour into a lightly greased 9 x 13- inch pan. Combine topping ingredients and crumble over noodle mixture. Bake for 1 hour.

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.

Sour Cream Coffee Cake


1 cup (2 sticks) margarine
1 cup sugar
4 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 cup tofutti sour cream

½ cup sugar
½ cup brown sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Cream margarine and sugar until fluffy. Add eggs and mix well. Stir in vanilla. Mix baking soda into sour cream. Combine dry ingredients. Add flour mixture and pareve sour cream alternately to egg mixture, beginning and ending with the dry ingredients. Do not overbeat. Pour half of batter into greased 10-inch bundt pan. Combine topping ingredients and pour ¾ of mixture over batter in pan. Add rest of batter and cover with rest of topping. Bake for 50 minutes or until cake tests done. Cool in pan before removing.

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.

Roasted Onions and Romaine Salad


3 small red onions
¼ cup plus 2 tablespoons good balsamic vinegar
1 cup good olive oil
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
¼ cup good red wine vinegar
2 heads red leaf, washed, spun dry, and torn into pieces
Sliced cucumbers
Cherry tomatoes
Pitted green olives
Toasted pine nuts


Preheat into 375ºF
Cut the onions in ½ and slice ¼ inch thick, place on a baking sheet and toss with ¼ cup balsamic vinegar, ¼ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Bake for 20 minutes, until the onions are tender.

Whisk together the shallots, mustard, red wine vinegar, ½ teaspoon salt and ½ teaspoon pepper in a small bowl. While whisking add ¾ cup olive oil until emulsified.

Toss together all salad ingredients, add onions and dressing.

Baby Lamb Chops with Chianti Vinaigrette

Adapted from Giada De Laurentiis

15 baby lamb chops
2 cups Chianti (or other red wine)
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt , plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.
Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine. This can be made up to 3 days in advance and should be made at least one day in advance so that the flavors really blend well together.
Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat. This should be served at room temperature which makes it great for Shabbos day.

Moroccan Rice Salad



6 cups water
1 teaspoon kosher salt plus additional to taste
1 ½ cups Lundberg Jubilee brown rice blend or 1 cup white rice and 1 cup wild rice
¾ cup hazelnuts (about 3 ½ ounces)
1 teaspoon cumin
6 scallions
2 cups fresh cilantro sprigs
1 ½ cups golden raisins
½ cup fresh orange juice
1 tablespoon fresh lemon juice, or to taste
¼ cup extra-virgin olive oil
½ teaspoon orange oil ** (optional)
1/8 teaspoon cayenne, or to taste


In a 3-quart saucepan bring water with 1 teaspoon salt to a boil. Stir in rice and simmer, partially covered, until just tender, about 35 minutes. Drain rice in a colander and rinse briefly under cold water. Cool rice in colander.

While rice is cooking, preheat oven to 350°F. In a shallow baking pan toast hazelnuts in middle of oven until lightly colored and skins are blistered, 10 to 15 minutes. Wrap nuts in a kitchen towel and steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool. Coarsely chop nuts

In a dry small heavy skillet toast cumin seeds over moderate heat, stirring, until fragrant and a shade or two darker, about 3 minutes. Transfer seeds to an electric coffee/spice grinder or mortar and pestle and grind fine.
Finely chop scallions and chop cilantro. In a large bowl combine rice, nuts, cumin, scallions and cilantro with remaining ingredients and toss well. Season salad with additional salt. Salad may be made 2 days ahead and chilled, covered. Bring salad to room temperature before serving and reseason if necessary. Serves 6 to 8.

Pecan Squares

adapted from Ina Garten


1 1/4 pounds unsalted margarine, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1 pound unsalted margarine
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup pareve whipping cream
2 pounds pecans, coarsely chopped
1 package chocolate chips
2 tablespoons margarine

Preheat the oven to 350 degrees F.
For the crust, beat the margarine and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the margarine, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the margarine is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the pareve cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars. Melt chocolate chips with the margarine. Dip the pecan squares in the chocolate so that half the bar is coated with chocolate. Let cool in the refrigerator. Serve cold or room temperature.

Hot and Sour Soup



4 boxes Imagine pareve chicken broth
¼ cup soy sauce
1 pound fajita beef (or any small slices of beef stew meat)
1 tablespoon garlic chili sauce
¼ cup white vinegar
1 can bamboo shoots, drained
1 block tofu, drained and cut into small cubes
1 egg, beaten
2 scallions, diced
1 teaspoon toasted sesame oil


Bring broth to a simmer in a medium-sized stockpot. Add soy sauce, meat and red chili sauce. Simmer for 20 minutes to ½ hour. Add vinegar, bamboo shoots and tofu. Keep simmering. In a slow stream pour beaten egg into soup and stir. Add scallions and sesame oil. Remove from heat and serve.

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.

Fried Rice



4 tablespoons peanut oil
2 cups cooked long-grain rice
½ cup frozen petite peas
2 scallions, chopped
4 slices pastrami, chopped
2 eggs, beaten
¼ cup soy sauce


Heat oil in skillet. Add peas, scallions and pastrami and sauté until soft. Drizzle beaten egg slowly into pan, mixing quickly with a fork to create thin ribbons of egg. Mix in the cooked rice and sauté until it is well combined and most of the rice has been in the oil. Add soy sauce and mix well. Cook for a few more minutes.

Zucchini with Hoisin Sauce


4 tablespoons peanut oil
2 teaspoons minced garlic
About 40 mini zucchini
¼ cup soy sauce
¼ cup hoisin sauce
1/8 cup dry red wine
1 teaspoon toasted sesame oil
½ teaspoon red chili flakes


Heat oil and add garlic. Allow garlic to sizzle for a few minutes, then add the zucchini. Cook, stirring continuously for about 10 minutes. Mix together remaining ingredients and pour over zucchini. Continue stirring for about 10 more minutes.

Chinese Almond Cookies



1 cup margarine, room temperature
1 cup sugar
1 egg
½ teaspoon almond extract
2-1/2 cups flour
1 teaspoon baking powder
1 egg yolk
1 tablespoon non-dairy creamer
1/3 cup blanched whole almonds


In a large mixing bowl, cream together margarine and sugar. Add and almond extract and beat until blended. Beat in flour and baking powder. Cover bowl and chill for about 1 hour.

Preheat over to 325 degrees. Line baking sheet with parchment or a silpat mat. Shape dough into balls, flatten slightly and place on baking sheets.

Beat together egg yolk and non-dairy creamer. Brush on tops of cookies and then press an almond in the center.

Bake for about 15 minutes then cool on sheets for 5 more minutes before transferring to wire rack to finish cooling.

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.

Pineapple Kugel


¾ cup flour
¾ cup oil
¾ cup sugar
1 (20 ounces) can crushed pineapple, drained
4 eggs
1 teaspoon baking powder
2 teaspoons vanilla


1 cup graham cracker crumbs
3 tablespoons margarine, melted


Preheat oven to 350 degrees. Combine all kugel ingredients and mix well. Pour into a 9-inch square pan. Mix together topping ingredients and sprinkle over kugel. Bake for 50 minutes. Can be served warm or at room temperature. (The leftovers can be eaten straight out of the fridge!)

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.

Hawaiian Chocolate Cake



1-3/4 cups freshly brewed coffee
¾ cup margarine
7 ounces bittersweet chocolate
2 eggs, beaten
½ teaspoon vanilla
2 ½ cups flour
½ cup cocoa
1 ½ cups sugar
1 teaspoon baking soda
2 tablespoons instant coffee


Preheat oven to 350 degrees. In a microwave or on the stove top, melt together the coffee, margarine and chocolate. Mix well and pour into large mixing bowl. Beat in eggs and vanilla. Stir in dry ingredients over low speed. Pour into greased bundt pan and bake for approximately 50 minutes.


1/3 cup Rich’s whip
3 tablespoons margarine
1 tablespoon instant coffee
4 ounces bittersweet chocolate, chopped

Over low heat, combine all glaze ingredients and stir, continuously until chocolate is melted. Pour over cake.

Imitation Crab Meat Salad Served in a Martini Glass


½ lb imitation crab meat, chopped
1 red pepper, chopped
4 tablespoons red onion, chopped
1 jalapeno pepper, membrane and seeds removed, chopped
¼ cup cilantro, chopped
¼ cup celery, chopped
¼ cup coconut milk
3 tablespoons lime juice
kosher salt and pepper to taste

Toss together all ingredients and refrigerate for a few hours to let the flavors blend.

Butter lettuce or iceberg lettuce
2 tablespoons lime juice
4 tablespoons olive oil
salt and pepper
lime wedges

Shred the lettuce and put in individual martini glasses. Mix the lime juice, olive oil and salt and pepper. Drizzle a small amount over each dish of lettuce. Top with the imitation crab meat salad. Garnish with lime wedges and cilantro.

Michael Chiarello’s Cocorico Roast Chicken



1 whole chicken
Olive oil
Salt and pepper
Potatoes, peeled and cubed
Zucchini, cubed
Squash, cubed
Other desired vegetables
1 cocorico or vertical roasting pan


Preheat the oven to 450 degrees. Rub chicken with olive oil and generously sprinkle with salt and pepper. Place chicken on the cocorico with the legs facing up. Place the vegetables around the chicken in the platter. Drizzle the vegetables with a small amount of olive oil. Place the chicken in the oven and roast for 15 minutes. Turn the heat down to 375 degrees and cook for 1 – 1 ½ hours (it should be crisp on the outside and juicy on the inside). Let the chicken rest for 15 minutes before carving. If the vegetables need a few more minutes take the chicken off the cocorico and return the vegetables to the oven until done.

Avocado and Grapefruit Salad

3 1/2 teaspoons white grape juice and 2 1/2 teaspoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons minced shallot
3/4 cup walnut oil
1/4 cup olive oil
kosher salt
8 large butter lettuce leaves
3 ripe avocados, halved, pitted, peeled, thinly sliced, rinsed under cold water
3 large Ruby Red grapefruits, all peel and white pith cut away, segments cut from between membranes

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper.

Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.

Serves 8