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EL AL ISRAEL AIRLINES: PASSOVER RECIPES
CAULIFLOWER-LEEK KUGEL WITH ALMOND-HERB CRUST a la Executive Chef Steven Weintraub of Borenstein Caterers Ingredients: – 2 medium heads cauliflower florets...
EL AL ISRAEL AIRLINES: Passover Recipes
LEEK- PARELEY MATZO BALLS a la Executive Chef Steven Weintraub of Borenstein Caterers Ingredients: Yield 36 – 4 large eggs – 6 tablespoons margarine –...
Abalone Cioppino
Made with: Abalone from The Abalone Farm, Cayucos, CA Ingredients: 1 large Onion 1 bunch Green Onions – (including tops, sliced) 1 Green Pepper 2 whole...
EcoTulips Organic Tulip Salad
I started making this salad last year once I discovered tulip petals are edible. I tasted all of our different varieties and chose the ones I like the best....
Chicken and Sausage Gumbo
Ingredients: 1 whole chicken cut up 1 ½ lbs smoked sausage sliced 1 large onion chopped 1 Bunch of parsley chopped ½ bundle of green onions chopped Slap Ya...
Roland’s Bombay Authentics Kashmiri Chicken Curry
Roland’s Bombay Authentics Kashmiri Chicken Curry 1 Tbsp. cooking oil 1 large onion, chopped 1 inch of fresh ginger, peeled and finely chopped 3 cloves of fresh...
Ajiaco Bogotano
(Creamed Chicken and Potato Soup with Avocado and Capers) Classic Latin American Recipe Serves: 6 Ingredients: 3- 3 1/2 lb. Chicken (cut into 6 to 8 serving pieces) 1...
Ahi Tempura
By Executive Chef Gary Chu, Osake, Santa Rosa, CA Ingredients: 1/2 sheet of Nori Seaweed 3 ounces of long strip Sushi Quality Tuna 1/2 oz. Wasabi TT Salt and...
Chicken Fried Lobster & Chipotle Glazed Quail
Chicken Fried Lobster & Chipotle Glazed Quail with Wild Mushroom Risotto and Truffle Butter Sauce By Chef David Holben, Culpeppers, Dallas, TX Made with: CulinArte’...
Braised Pork Belly with a Spinach-Onion
This beautiful recipe is from the kitchen of Chef Matthew Bousquet, Mirepoix Restaurant in Sonoma County. CA. While attending the California Culinary Academy,...
