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Sweet Potato Purees

Sweet Potato Purees
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Servings
1-2 cups
Servings
1-2 cups
Sweet Potato Purees
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Servings
1-2 cups
Servings
1-2 cups
Ingredients
Option 1
Option 2
Servings: cups
Units:
Instructions
  1. Peel and cube sweet potato (If making option 2, peel and chop apple).
  2. Add sweet potato and water to a small saucepan (along with apple and cinnamon).
  3. Bring to a boil, cover, and reduce heat. Simmer for 13-15 minutes until sweet potatoes are tender. Allow to cool slightly.
  4. Pour everything into a food processor or blender. Pulse until the desired consistency is reached.
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General

Dragon bowls

Dragon bowls
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Servings
4
Servings
4
Dragon bowls
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Servings
4
Servings
4
Ingredients
Dragon bowls
Sauce:
Servings:
Units:
Instructions
  1. Cook rice according to package directions.
  2. Heat a pan with your olive oil. Cut tofu into strips and place them in the pan, on medium heat. Let eat side cook for about 4-5 minutes, or until golden brown on each side. Then remove from heat.
  3. Shred your cabbage, grate the carrots and spiralize or grate your beets. Set aside.
  4. To make your sauce, mix all ingredients in a bowl or a salad dressing bottle and stir or shake until combined.
  5. To assemble your bowl, spoon some rice onto the bottom of your bowl. Place your cabbage, beets, carrots, and alfalfa sprouts and tofu in little piles on top. Finish it off with dragon sauce, and enjoy!
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Dessert

Teething cookies

Teething biscuit - baby food
Teething biscuit - baby food
Teething cookies
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Teething biscuit - baby food
Teething cookies
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Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 425
  2. Mix everything together in a medium sized bowl, starting with 4 tbsp of water and adding more if necessary. Mix well until a dough forms (I used my hands).
  3. Roll out on a floured surface until about 1/4"-1/2" thick. Cut out shapes using cookie cutter or cut into squares. Place on a cookie sheet lined with parchment and bake for 15 minutes
  4. Let cool completely. Store in airtight container. These can also be stored in the freezer
Recipe Notes

Supervise child closely while eating these!

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Dessert Holidays Shabbat

Dinie’s Babka

Dinie's Babkas
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Servings
8
Servings
8
Dinie's Babkas
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Servings
8
Servings
8
Ingredients
Dough
Filling
Crumb Topping
Servings:
Units:
Instructions
Dough
  1. Use the yeast, the water and 2 tbsp. of sugar mix together, Let yeast rise for about 15 minutes
  2. Mix all ingredients together
  3. Add flour to mix if dough sticks to walls
  4. let rise for 1 hour
Filling
  1. Mix all filling ingredients by hand
  2. Roll out the dough as thin as possible
  3. Spread filling out over the dough
  4. Roll into a log
  5. Cut in half lengthwise
  6. Twist and braid together
  7. Place on a greased pans
Crumb topping
  1. Mix all the crumb ingredients by hand, add the cumb to the top of the braided babka.
  2. Bake at 350 degrees for 35 minutes
Recipe Notes

If you don't want to add the crumb to the top you can wash the babka once braided with an egg wash and sprinkle sesame seeds on top

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Appetizers Soup

Chicken Soup with Matzo Balls

Matza ball, chicken soup, jewish comfort food, Federation CJA, Jewish food project
Matza ball, chicken soup, jewish comfort food, Federation CJA, Jewish food project
Chicken Soup with Matzo Balls
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Servings
12-15 Servings
Servings
12-15 Servings
Matza ball, chicken soup, jewish comfort food, Federation CJA, Jewish food project
Chicken Soup with Matzo Balls
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Servings
12-15 Servings
Servings
12-15 Servings
Ingredients
Soup
Matzo Balls
Servings: Servings
Units:
Instructions
Soup
  1. If making chicken stock from scratch: Bring a large pot of water to a boil, and scald chicken in the boiling water.
  2. Bring another pot of fresh water to a boil, add the chicken and the rest of the ingredients.
  3. If making from re-made chicken stock: Bring 4 liters of chicken stock to a boil and add the rest of the ingerdients.
  4. In both cases cover and simmer for 1.5 hours then strain.
Matzo Ball
  1. Beat eggs in a bowl. Then add water, margarine, salt and pepper. Mix well. Add matzo meal and stir. Refrigerate for at least an hour.
  2. Form into balls and drop into pot of soup or boiling water. Cook for 20 minutes.
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