GLORIA

Syrup Ingredients:

2 tablespoons grated fresh ginger,

1/2 cup water,

1 cup granulated splenda or other sucrose,

Remaining Ingredients:

1/8 teaspoon active brewers yeast,

3 tbsp fresh lemon juice with lemon zest,

7 cups water,

1/2 cup whiskey (optional)

Equipment:

Clean 2-liter soda bottle with a cap,

Funnel

Directions:

1. Make the syrup!  In a saucepan, over medium high heat, stir the 1/2 cup of water, ginger, and Splenda, into a mixture with dissolved Splenda.  Turn off the mixture, cover, and let stand until cool or one hour. Next, strain the ginger from the cooled mixture.

2. Then, use a funnel to place yeast into the bottle; and follow with the addition of the ginger syrup, lemon juice, and 7 cups of water with the same funnel; and cover with the bottle cap.

3. Be sure to close the bottle tightly, with its' cap and shake the mixture, before placing it in a shady area for 24 to 36 hours at room temperature.

4. Chill and serve. 

CHEESEBURGER

Cheeseburger Ingredients:

1 lbs kosher ground beef for  cheeseburgers, 

1/2 small onion, grated, 

6 burger buns, toasted if desired,

Sea salt and freshly cracked black pepper to taste.

Double Cheeseburger Ingredients:

2 lbs ground beef for double cheeseburgers, 

1 small onion, grated, about 1/3 cup,

6 large burger buns, toasted if desired,

Sea salt and freshly cracked black pepper to taste.

Garnish, as desired with:

Ketchup,

Kosher Mayonnaise or Vegan Mayonnaise,

Sliced tomatoes,

Sliced Onion,

Sliced vegan cheese, typically 12 slices,

Sliced pickles,

Sliced cooked salami,

Fresh lettuce

Directions:

1. In a large bowl, gently mix the beef, onion, salt, and pepper.

2. Divide the meat mixture into six parts to shape into patties of equal volume for cheeseburgers or divide the meat mixture into twelve parts to shape into patties of equal volume for double cheeseburgers.

3. Grill or cook the burgers, while covered, on a grill or skillet until the burger patties are no longer pink in the middle; for about 8 to 10 minutes while turning occasionally.  

4. Feel free to toast the buns in an appropriate toasters or for approximately 2 minutes on a grill.  Also, be sure to toast the buns, cut side down, if toasting. 

5.  Top the burgers with a slice(s) of vegan cheese, during the last minute of frying or grilling.

6. Cheeseburger: place vegan mayonnaise and then lettuce on the bottom bun; top with tomato, onion, burger, vegan cheese, toppings, and bun top.  Cheeseburger: place vegan mayonnaise and then lettuce on the bottom bun; top with tomato, onion, burger, vegan cheese, burger, vegan cheese, toppings, and bun top.

ARE CALLAH BREAD ITEMS KOSHER?

Answer: 

Callah, also known as "kallah bread", is technically not kosher, and the consumption of it is, hence, forbidden during Passover.  Nonetheless, a large number of Jews, consume Callah  year-round; especially on Shabbat.  Also, in my secular opinion, the consumption of flattened bread is technically healthier for one who maintains a kosher for health lifestyle.

Further, no traditional bread items are technically Kosher, and are forbidden on Passover; according to how one can interpret Jewish cultural traditions.

In summary, traditional bread commonly made to raise through the use of yeast, can be  considered to not be kosher.

FILTERED WATER TECHNIQUE

 

The use of a water filter and/or filtered water to remove chlorine and other chemicals which can commonly create a bad smell and taste of sewer water; this includes the use of bottled water.

KOSHER CHEESE LASAGNA

 

Ingredients:

2 tablespoons olive oil,

3 teaspoons thai red curry, or other thai curry, dairy or pareve,

1 1/2 cups chopped  yellow or white onion,

2 cloves minced garlic,

4 (14.5 ounce) cans stewed tomatoes,

1/3 cup tomato paste,

1/2 cup chopped fresh basil,

1/4 cup chopped fresh parsley,

1/4 cup chopped fresh spearmint,

1 (16 ounce) package rice lasagna noodles, 

1 large red pepper,

2 pounds ricotta cheese,

1 teaspoon freshly cracked black pepper,

1 teaspoon sea salt or salt,

1/4 cup chopped fresh basil,

Freshly cracked black pepper to taste,

9 oz chopped fresh or frozen kale, or similar green leafy vegetable(s),

1 sliced thin zucchini, or similar summer squash,

3 cups grated kosher mozzarella, or any kosher pizza cheese combination.

1/3 cup grated vegan parmesan cheese,

Directions:

1. Make the sauce. In a large saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and sauté them until they are soft, for approximately 5 minutes. Add garlic, and cook for an additional 5 to 10 minutes.

2. Place the tomatoes, tomato paste, basil, parsley, and spearmint in the saucepan. Stir well, turn heat down to low, cover the saucepan with a lid, and let the sauce simmer for an hour. Add salt and pepper to taste.

3. In a large bowl, mix the kale, red pepper, zucchini, and Thai curry.

4.While the sauce is cooking, boil the lasagna noodles in salted water for 10 minutes, then drain and rinse well.

5.Preheat the oven to 400 degrees F.

6.Place the ricotta cheese in a large bowl. Add the salt and pepper to taste, and mash all the ingredients together. Mix Thoroughly.

7.Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the ricotta mixture over the noodles. Then sprinkle one cup of  mozzarella cheese. Distribute 4.5 ounces of the vegetable mixture evenly over the mozzarella. Next ladle 1 1/2 cups tomato sauce over the ricotta, and top it with another layer of the noodles. Then sprinkle another 1/3 of the ricotta mixture over the noodles. Top with one cup of  mozzarella cheese, and follow with a topping of the remaining vegetables. Top the mozzarella cheese with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the ricotta, and spread the remaining tomato sauce over everything. Top with 1 cup of  mozzarella cheese.  Top with vegan parmesan cheese.

 

8.Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

STRAWBERRY FIELDS

Ingredients:

1/2 Cup strawberries,

1/4 cup raspberries,

1/4 cup currants,

1/4 cup cranberries,

1 1/4 cups apple juice, or low sugar apple juice as a diabetic friendly option,

3/4 cup or 6 Oz Vodka,

Crushed ice (optional),

Directions:

1. Mix all of the ingredients in a blender.

2. Serve.

Ruby Fruit Shake without Vodka

Ingredients:

1/2 cup strawberries,

1/4 cup raspberries,

1/4 cup currants,

1/4 cup cranberries,

2 cups apple juice, or low sugar apple juice as a diabetic friendly option,

Crushed ice (optional),

Directions:

1. Mix all of the ingredients in a blender.

2. Serve.