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Jewish Archives - Page 2 of 2 - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Jewish Load previous Chocolate Rugelach Moroccan-Style Brisket with Dried Fruit & Capers Sweet Noodle Kugel Middle Eastern Kofta Whipped Feta Dip Smoked Salmon Dip Honey Cake Apricot Hamantaschen Chocolate-Filled Hamantaschen Coconut Macaroons Flourless Chocolate Almond Cake with Chocolate Ganache Frosting Chocolate Toffee Matzo Crack Curried Sweet Potato Pancakes Chocolate Rugelach Chocolate Rugelach Moroccan-Style Brisket with Dried Fruit & Capers Moroccan-Style Brisket with Dried Fruit & Capers Sweet Noodle Kugel Sweet Noodle Kugel Middle Eastern Kofta Middle Eastern Kofta Whipped Feta Dip Whipped Feta Dip Smoked Salmon Dip Smoked Salmon Dip Honey Cake Honey Cake Apricot Hamantaschen Apricot Hamantaschen Chocolate-Filled Hamantaschen Chocolate-Filled Hamantaschen Coconut Macaroons Coconut Macaroons Flourless Chocolate Almond Cake with Chocolate Ganache Frosting Flourless Chocolate Almond Cake with Chocolate Ganache Frosting Chocolate Toffee Matzo Crack Chocolate Toffee Matzo Crack Curried Sweet Potato Pancakes Curried Sweet Potato Pancakes
Bundt Cake - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Most Popular Bundt Cake 1 Sour Cream Coffee Cake with Cinnamon-Walnut Swirl 2 Marble Cake 3 Lemon Poppy Seed Cake 4 Sour Cream Chocolate Chip Coffee Cake 5 Rum Cake 6 Kentucky Butter Cake 1 Sour Cream Coffee Cake with Cinnamon-Walnut Swirl 1 Sour Cream Coffee Cake with Cinnamon-Walnut Swirl 2 Marble Cake 2 Marble Cake 3 Lemon Poppy Seed Cake 3 Lemon Poppy Seed Cake 4 Sour Cream Chocolate Chip Coffee Cake 4 Sour Cream Chocolate Chip Coffee Cake 5 Rum Cake 5 Rum Cake 6 Kentucky Butter Cake 6 Kentucky Butter Cake 22 Quick and Easy Recipes in 30 Minutes (or less) Latest Bundt Cake Lemon Poppy Seed Cake Marble Cake Rum Cake Kentucky Butter Cake Sour Cream Coffee Cake with Cinnamon-Walnut Swirl Sour Cream Chocolate Chip Coffee Cake Lemon Poppy Seed Cake Lemon Poppy Seed Cake Marble Cake Marble Cake Rum Cake Rum Cake Kentucky Butter Cake Kentucky Butter Cake Sour Cream Coffee Cake with Cinnamon-Walnut Swirl Sour Cream Coffee Cake with Cinnamon-Walnut Swirl Sour Cream Chocolate Chip Coffee Cake Sour Cream Chocolate Chip Coffee Cake
Crab Soup
 This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore. Ingredients 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 4 cups half & half 1 teaspoon Dijon mustard 1 tablespoon Old Bay seasoning, plus more for serving (see note) ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 2 tablespoons dry sherry ½ pound lump crabmeat, picked over to remove any shells Finely chopped chives, for garnish Lemon wedges, for serving (optional; see note) 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 4 cups half & half 1 teaspoon Dijon mustard 1 tablespoon Old Bay seasoning, plus more for serving (see note) ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 2 tablespoons dry sherry ½ pound lump crabmeat, picked over to remove any shells Finely chopped chives, for garnish Lemon wedges, for serving (optional; see note) Instructions Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended. Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired. Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch. Note: Lemon is really only necessary if not using the sherry. Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended. Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired. Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch. Note: Lemon is really only necessary if not using the sherry. Nutrition Information Powered by Per serving (4 servings) Calories: 475 Fat: 37 g Saturated fat: 23 g Carbohydrates: 17 g Sugar: 11 g Fiber: 0 g Protein: 18 g Sodium: 580 mg Cholesterol: 167 mg Per serving (4 servings) Calories: 475 Fat: 37 g Saturated fat: 23 g Carbohydrates: 17 g Sugar: 11 g Fiber: 0 g Protein: 18 g Sodium: 580 mg Cholesterol: 167 mg
Recipes - Page 4 of 35 - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Recipes Explore over 1,200 tested and perfected recipes. Browse by Category 22 Quick and Easy Recipes in 30 Minutes (or less) Latest Recipes Load previous Shortbread Cookie Recipe Linzer Cookies Peanut Butter Blossoms Gingerbread Cookies Breakfast Casserole Cream of Mushroom Soup French Onion Soup Gougères Sweet Potato Pie Pecan Pie Bars Pumpkin Scones Perfect Pumpkin Pie Cheese Ball Double Chocolate Chip Cookies Perfect Pie Crust Chocolate Pecan Pie French Onion Dip Pecan Pie Apple Pie Filling Hungarian-Style Goulash Halloween Bat Cupcakes Zuppa Toscana Recipe Popovers Kaiserschmarrn (Fluffy Austrian Torn Pancake) Brazilian Cheese Bread Baked Sweet Potatoes Pierogi Maple Dijon Vinaigrette Philly Cheesesteaks Khachapuri (Georgian Cheese Bread) Shortbread Cookie Recipe Shortbread Cookie Recipe Linzer Cookies Linzer Cookies Peanut Butter Blossoms Peanut Butter Blossoms Gingerbread Cookies Gingerbread Cookies Breakfast Casserole Breakfast Casserole Cream of Mushroom Soup Cream of Mushroom Soup French Onion Soup French Onion Soup Gougères Gougères Sweet Potato Pie Sweet Potato Pie Pecan Pie Bars Pecan Pie Bars Pumpkin Scones Pumpkin Scones Perfect Pumpkin Pie Perfect Pumpkin Pie Cheese Ball Cheese Ball Double Chocolate Chip Cookies Double Chocolate Chip Cookies Perfect Pie Crust Perfect Pie Crust Chocolate Pecan Pie Chocolate Pecan Pie French Onion Dip French Onion Dip Pecan Pie Pecan Pie Apple Pie Filling Apple Pie Filling Hungarian-Style Goulash Hungarian-Style Goulash Halloween Bat Cupcakes Halloween Bat Cupcakes Zuppa Toscana Recipe Zuppa Toscana Recipe Popovers Popovers Kaiserschmarrn (Fluffy Austrian Torn Pancake) Kaiserschmarrn (Fluffy Austrian Torn Pancake) Brazilian Cheese Bread Brazilian Cheese Bread Baked Sweet Potatoes Baked Sweet Potatoes Pierogi Pierogi Maple Dijon Vinaigrette Maple Dijon Vinaigrette Philly Cheesesteaks Philly Cheesesteaks Khachapuri (Georgian Cheese Bread) Khachapuri (Georgian Cheese Bread) Load more
Spoon Bread
 Spoon bread is a creamy, comforting twist on cornbread. This easy recipe combines fresh ingredients for a rich, buttery side dish that’s perfect any time of year—from summer cookouts to holiday dinners. Ingredients 1 cup all-purpose flour, spooned into measuring cup and leveled-off ½ cup yellow cornmeal ½ cup sugar 1 teaspoon salt 2 teaspoons baking powder 1 stick (½ cup) unsalted butter, melted, plus more for the baking dish 1 (8.5 oz) can creamed corn 1⅓ cups raw fresh corn kernels, cut from 2 ears of corn (frozen kernels may be substituted) 1 cup sour cream 2 large eggs, beaten 1 cup all-purpose flour, spooned into measuring cup and leveled-off ½ cup yellow cornmeal ½ cup sugar 1 teaspoon salt 2 teaspoons baking powder 1 stick (½ cup) unsalted butter, melted, plus more for the baking dish 1 (8.5 oz) can creamed corn 1⅓ cups raw fresh corn kernels, cut from 2 ears of corn (frozen kernels may be substituted) 1 cup sour cream 2 large eggs, beaten Instructions Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-quart or 8-inch baking dish with butter. In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. In a large bowl, mix the melted butter, creamed corn, and fresh corn kernels. Add the sour cream and beaten eggs and mix until evenly combined. Add the dry ingredients and mix until the batter is uniform. Transfer the batter to the prepared baking dish and bake until the top is golden brown and the center is set, 40 to 45 minutes (a cake tester or toothpick inserted into the center of the spoon bread should come out clean). Serve warm or room temperature. Make-Ahead Instructions: Spoon bread can be made up to 2 days ahead of time. To reheat, cover the baking dish with aluminum foil and warm in a 300°F-oven for 30 to 35 minutes, or until warmed through. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-quart or 8-inch baking dish with butter. In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. In a large bowl, mix the melted butter, creamed corn, and fresh corn kernels. Add the sour cream and beaten eggs and mix until evenly combined. Add the dry ingredients and mix until the batter is uniform. Transfer the batter to the prepared baking dish and bake until the top is golden brown and the center is set, 40 to 45 minutes (a cake tester or toothpick inserted into the center of the spoon bread should come out clean). Serve warm or room temperature. Make-Ahead Instructions: Spoon bread can be made up to 2 days ahead of time. To reheat, cover the baking dish with aluminum foil and warm in a 300°F-oven for 30 to 35 minutes, or until warmed through. Nutrition Information Powered by Per serving (8 servings) Calories: 370 Fat: 19 g Saturated fat: 11 g Carbohydrates: 45 g Sugar: 15 g Fiber: 2 g Protein: 6 g Sodium: 363 mg Cholesterol: 92 mg Per serving (8 servings) Calories: 370 Fat: 19 g Saturated fat: 11 g Carbohydrates: 45 g Sugar: 15 g Fiber: 2 g Protein: 6 g Sodium: 363 mg Cholesterol: 92 mg
Corn, Zucchini & Tomatoes with Goat Cheese
 Searching for the perfect summer side dish to wow your guests? This colorful corn, zucchini, and tomato sauté with creamy goat cheese pairs beautifully with simply grilled chicken, salmon, or steak. Ingredients 1 tablespoon extra-virgin olive oil ½ cup chopped shallots, from 1 to 2 shallots 1 large clove garlic, minced 2¼ cups fresh corn kernels, cut from 3 large ears corn 1½ cups seeded and diced zucchini, from 2 small zucchini 1½ cups seeded and diced tomatoes, from 2 to 3 tomatoes ¾ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon sugar 1 (4-oz) log creamy goat cheese 2 tablespoons fresh chopped basil 1 tablespoon extra-virgin olive oil ½ cup chopped shallots, from 1 to 2 shallots 1 large clove garlic, minced 2¼ cups fresh corn kernels, cut from 3 large ears corn 1½ cups seeded and diced zucchini, from 2 small zucchini 1½ cups seeded and diced tomatoes, from 2 to 3 tomatoes ¾ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon sugar 1 (4-oz) log creamy goat cheese 2 tablespoons fresh chopped basil Instructions Heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the garlic and cook 1 minute more. Do not brown. Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently. Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down. Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined. Off the heat, stir in the fresh basil along with 3 tablespoons of warm water. Taste and adjust seasoning with more salt and pepper, if necessary. Serve warm. Make-ahead: This dish can be made a day ahead of time and stored in a covered container in the refrigerator but wait to add the water until reheating. Heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the garlic and cook 1 minute more. Do not brown. Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently. Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down. Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined. Off the heat, stir in the fresh basil along with 3 tablespoons of warm water. Taste and adjust seasoning with more salt and pepper, if necessary. Serve warm. Make-ahead: This dish can be made a day ahead of time and stored in a covered container in the refrigerator but wait to add the water until reheating. Nutrition Information Powered by Per serving (6 servings) Calories: 167 Fat: 7 g Saturated fat: 3 g Carbohydrates: 20 g Sugar: 5 g Fiber: 3 g Protein: 7 g Sodium: 420 mg Cholesterol: 9 mg Per serving (6 servings) Calories: 167 Fat: 7 g Saturated fat: 3 g Carbohydrates: 20 g Sugar: 5 g Fiber: 3 g Protein: 7 g Sodium: 420 mg Cholesterol: 9 mg
Chesapeake Corn, Tomatoes & Basil
 This summery combination of corn, tomatoes, and basil gets a subtle kick of flavor from Old Bay seasoning. Ingredients 3 cups fresh corn kernels, sliced off about 4 ears of corn 4 tablespoons unsalted butter 1 cup seeded and diced tomatoes, from 2 tomatoes 2 teaspoons Old Bay seasoning 3 tablespoons chopped fresh basil 3 cups fresh corn kernels, sliced off about 4 ears of corn 4 tablespoons unsalted butter 1 cup seeded and diced tomatoes, from 2 tomatoes 2 teaspoons Old Bay seasoning 3 tablespoons chopped fresh basil Instructions Combine the corn and 1¼ cups water in a 10-inch skillet. Bring the liquid to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, for about 10 minutes -- or until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan (it's fine to eyeball it; it doesn't need to be exact). Stir in the butter, tomatoes, Old Bay, and continue cooking until the butter is melted and the tomatoes are warmed through. Taste and add salt to taste, if necessary. Stir in the basil, then serve warm. Make Ahead: This dish can be made up to a day ahead of time but wait to add the basil until right before serving. Combine the corn and 1¼ cups water in a 10-inch skillet. Bring the liquid to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, for about 10 minutes -- or until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan (it's fine to eyeball it; it doesn't need to be exact). Stir in the butter, tomatoes, Old Bay, and continue cooking until the butter is melted and the tomatoes are warmed through. Taste and add salt to taste, if necessary. Stir in the basil, then serve warm. Make Ahead: This dish can be made up to a day ahead of time but wait to add the basil until right before serving. Nutrition Information Powered by Per serving (4 servings) Calories: 234 Fat: 13 g Saturated fat: 7 g Carbohydrates: 30 g Sugar: 5 g Fiber: 4 g Protein: 5 g Sodium: 75 mg Cholesterol: 31 mg Per serving (4 servings) Calories: 234 Fat: 13 g Saturated fat: 7 g Carbohydrates: 30 g Sugar: 5 g Fiber: 4 g Protein: 5 g Sodium: 75 mg Cholesterol: 31 mg
Cacio e Pepe
 Cacio e pepe is a deceptively simple dish packed with flavor. Featuring pasta, Pecorino Romano cheese, and black pepper, this version uses a foolproof technique to ensure a creamy, clump-free sauce every time! Ingredients Salt 8 oz bucatini, spaghetti, or tonnarelli 2 tablespoons unsalted butter 1½ - 2 teaspoons freshly ground black pepper, depending on how peppery you like your pasta 1 cup finely grated Pecorino Romano cheese Salt 8 oz bucatini, spaghetti, or tonnarelli 2 tablespoons unsalted butter 1½ - 2 teaspoons freshly ground black pepper, depending on how peppery you like your pasta 1 cup finely grated Pecorino Romano cheese Instructions In a Dutch oven or large pot, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain. Set the same pot over low heat and melt the butter. Add the pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Remove the pot from the heat. In a blender, combine the cheese and ⅔ cup of the pasta cooking water. Blend until smooth and creamy, 10 to 15 seconds. Add the sauce to the pasta in the pot and toss with tongs. Place the pot back over low heat and cook, stirring constantly with the tongs, until the sauce is the consistency of a thin cream sauce, a few minutes. Add more of the reserved pasta water to thin the sauce only if necessary. Be careful at this stage: if the sauce gets too hot, it will start to clump up and stick to the pot and tongs. Once the sauce is the right consistency, immediately transfer the pasta to bowls and serve. Pass more cheese and pepper at the table, if desired. In a Dutch oven or large pot, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain. Set the same pot over low heat and melt the butter. Add the pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Remove the pot from the heat. In a blender, combine the cheese and ⅔ cup of the pasta cooking water. Blend until smooth and creamy, 10 to 15 seconds. Add the sauce to the pasta in the pot and toss with tongs. Place the pot back over low heat and cook, stirring constantly with the tongs, until the sauce is the consistency of a thin cream sauce, a few minutes. Add more of the reserved pasta water to thin the sauce only if necessary. Be careful at this stage: if the sauce gets too hot, it will start to clump up and stick to the pot and tongs. Once the sauce is the right consistency, immediately transfer the pasta to bowls and serve. Pass more cheese and pepper at the table, if desired. Nutrition Information Powered by Per serving (2 servings) Calories: 785 Fat: 31 g Saturated fat: 19 g Carbohydrates: 89 g Sugar: 4 g Fiber: 4 g Protein: 36 g Per serving (2 servings) Calories: 785 Fat: 31 g Saturated fat: 19 g Carbohydrates: 89 g Sugar: 4 g Fiber: 4 g Protein: 36 g