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  Fried pickles texted sized

A KosherEye Signature Recipe
These are simply THE BEST!  

1 cup all-purpose flour 
1/4 cup cornstarch 
1 teaspoon baking powder 
1 cup ice water 
1 egg yolk 
46-ounce jar drained dill pickle rounds or ovals (We use OU certified Vlasic oval dills)  
2 tablespoons dill pickle juice from jar - reserved 
Vegetable oil for frying


In a colander, drain a 46-ounce jar of dill pickles and rinse with water, but reserve 1/8 cup of pickle juice. 
Refrigerate well-drained pickles covered only with paper towels or clean dish cloth. Pickles should be used when dry and well chilled. 
In a large bowl, whisk together flour, cornstarch and baking powder. Make a well in the center. All at once, add the water, egg yolk, and pickle juice. Whisk the mixture to make a smooth batter. Cover the bowl and refrigerate for 30 minutes. 
In a deep fryer or large deep saucepan, heat at least 2–inches of oil to 375 degrees F. 
In batches, use tongs to dip dry, chilled pickle slices in the batter, coating them evenly. Without crowding, place batter coated slices in hot oil. Fry until golden and crisp, about 1 1/2 to 2 minutes. Drain on paper towels; serve immediately or as soon as possible. If you need to reheat, place in 375-degree oven, uncovered just until hot.


Yield: Serves 6-8
Dipping sauce: Serve with ranch dressing or spicy sriracha mayonnaise.
These are fabulous – especially when served immediately. But still irresistible and almost as fabulous, when reheated. They are usually served as an appetizer, followed by blackened fish, coleslaw and key lime pie for dessert. 
Recipes: Appetizer, Pickles, Kosher, Parve


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1 frozen gefilte fish load, do not remove the paper wrapping
1 onion, chopped
2 tablespoons  oil
2 small cans tomato sauce
1/2 teaspoon oregano
1/2 teaspoon dill


Sauté 1 chopped onion in 2 tablespoons oil until translucent.

Add the 2 small cans of tomato sauce plus 1 can of water,  oregano, and dill; mix. Add the wrapped frozen gefilte fish load and spoon some of the sauce over the loaf. 

Bring to a slow boil, cover, lower  the heat so that it simmers, and cook for one hour.

Cool in pot. When cool, unwrap. Can be served at room temperature but tastes better when chilled in refrigerator.

Recipes: Appetizer, Gefilte Fish, Kosher, Parve

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A KosherEye Signature Recipe


1/4  cup  vegetable oil, such as peanut oil or canola
1 package faux shrimp or  well drained tofu
1/2 bag coleslaw mix (grated cabbage and carrots)
1 package (8-ounces) chopped fresh mushrooms
1/2 teaspoon black pepper
2 teaspoons chopped garlic
1/2 teaspoon ground ginger
3 tablespoons low sodium soy sauce
3 tablespoons hoisin sauce (optional)
1 egg – lightly beaten
1 teaspoon dried mustard
1-pound package egg roll wrappers (such as Nasoya OU certified)  


Brown crab or tofu in pan or wok; drain excess liquid.

Add coleslaw mix, mushrooms, black pepper, garlic,  ginger  to skillet. Stir and fry until tender; a few minutes.

Drain well. Stir in soy sauce, mustard and hoisin. Let cool slightly; add 1 slightly beaten egg.

Spoon 2-3 tablespoons of  mixture onto each wrapper. Roll up wrappers as you would a burrito. Seal edges of wrappers with water. (Instructions on wrapper package).

Heat oil to about 350 degree; add eggrolls and fry until brown,,turning once with tongs. Browning will take about 1-2 minutes. Drain on paper towels or brown paper bags.

Serve with dipping sauce such as hoisin, soy, or sweet and sour


Instead of crab or tofu, chicken or beef may be used

Recipes: Appetizer, Egg Rolls, Kosher, Parve

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Recipe adapted from the California Avocado Commission

You can almost hear the Mariachis singing.




4 ripe avocados, peeled and seeded
1/2 teaspoon ground cumin
1 ripe, medium Roma tomato, seeded, diced
1/2 cup minced sweet white onion
2 serrano chilies, seeded and minced (optional)
1/2 cup cilantro leaves, chopped (optional)
4 Tbsp. fresh lime juice
Hot pepper sauce, to taste
Sea salt, to taste
White pepper, to taste
3 hard boiled eggs - chopped (optional, but our favorite addition!)



Cut avocado in large chunks and mash coarsely in large bowl with a fork.
Add remaining ingredients and blend gently; leaving some small chunks is fine.
Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.


Yield: Serves 8

Serving Suggestions:
Serve in a molcajete (a bowl made from volcanic rock) for an authentic Mexican flair.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap directly against the surface of the guacamole.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly

Recipes: Appetizers, Dips, Avocado, Parve, Kosher

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rivky eggrolls done

Egg Rolls - It's a Wrap and Roll!
Traditional Chinese copycat kosher recipe
Don't be intimidated by the process of making eggrolls. Once you try doing it, you will find that this thousand year old delicacy is actually simple. The difficult part is creating the wrappers, and now wrappers can be purchased kosher certified and are very easy to handle.

1 lb. shredded poached or rotisserie chicken or shredded cooked beef
1 cup chopped scallions
6 ounces thin rice or cellophane noodles
1 cup bean sprouts
3/4 of package cole slaw mix
1 cup shredded carrots
2 Tablespoons low sodium soy sauce
2 teaspoons sesame oil
1 teaspoon garlic powder
1 teaspoon ground black pepper
2 beaten eggs for filling mixture plus 1 beaten egg for sealing wrappers
1 teaspoon chicken based bouillon mix
Optional: If omitting chicken or meat, add 1/2 cup fish sauce*


You will need a high smoke point vegetable oil like soybean, canola or safflower 
1 - 2 packages egg roll wrappers (like Nasoya and Frieda brands)

Soak noodles in hot water for about 10 minutes until softened but not mushy. Dry with paper towels. Cut with knife or scissors into 1" strands.Place carrots, sprouts and slaw In a food processor - pulse until chopped.
Put about 2" of oil In a pot or deep fryer, and pre-heat to 350 degrees F
In a large bowl, combine all filling ingredients gently, but well.

Place each egg roll wrapper on a counter or wooden board with a corner facing you (diagonally). Add about 2 tablespoons of filling near corner; With your fingers, shape filling into a log and roll up tightly envelope/burrito style, sealing the final edge with beaten egg. If you are not certain how to do this, watch our video on Youtube.

egg rolls rolled

Depending on the amount of filling used, this recipe makes about 30 eggrolls. Egg rolls can be made vegetarian; filled with tofu; or filled with faux kosher shrimp. Once you learn the wrapping technique - be creative.. Just be certain that there is not a lot of moisture left in the fillings, and that you roll your ingredients as tightly as possible.

For Dipping: We love sweet chili sauce. Panda and Kikkoman brands are both kosher.
Leftover wrappers: For scrumptious crispy Chinese style noodles---Slice the leftover wrappers into 1-2" wide strips and add them to the hot oil. In 2 minutes or less, you will have more deliciousness to add crunch to soups and salads.


Recipes: Appetizer, Egg Rolls, Kosher, Parve

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