Our community favorites:

 BAY Shul Community Recipes

    Enjoy and share great recipes from the art of Jewish cooking:

Chicken with Artichoke and Capers

 

  • 2 (3 lb.) chicken                                                      

  • 1 (14 oz.) can artichoke

  • 1 (28 oz.) can stewed tomatoes

  • 2 tbsp. Capers

  • 1/3 cup Olive oil

  • 1/3 cup Dried Parsley

  • ½ cup Red or White wine

  • ½  tsp. each salt and black pepper

 

Cut chicken into pieces, put in a baking dish and bake at 350F for 30 min. Meanwhile, cut the stewed tomatoes and mix with all the other ingredients in a bowl. Pour the sauce over the chicken and bake for another 45 min. 

Pineapple/Dried Fruit Chicken Casserole
 

  • 2 3½-pound chickens, cut into pieces

  • 3 tablespoons oil

  • 3 tablespoons brown sugar

  • 2 cups water

  • 1 clove garlic, crushed

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • ½ cup crushed almonds

  • 10 prunes, pitted

  • 8 dried apricots

  • ½ cup jumbo raisins

  • 1 8-ounce can crushed pineapple

 

Place chicken in a baking pan and bake in a preheated 350° oven for 30 minutes. Meanwhile, in a skillet, heat oil, add crushed garlic, salt and pepper. Stir in nuts and add water. Bring to a boil. Add dried fruits and pineapple. Cook for 10 minutes. Pour this sauce over pre-baked chicken and bake an additional 45 minutes until tender.

Spinach and Carrot Quiche

 

  • 1 tbsp. vegetable oil                                                   

  • 1 diced onion

  • 1/2 cloves minced garlic

  • 20 oz. spinach (frozen chopped thawed)

  • 1 1/2 cup shredded carrots

  • 6 eggs

  • ½ tsp red pepper flakes

  • ½ tsp ground nutmeg

  • ½ tsp salt

  • 12 tsp pepper

 

Preheat oven to 350F. Heat the oil in skillet over medium heat and cook the onion until tender. Mix in the garlic, spinach and carrots and cook until the spinach liquid has evaporated. Remove skillet from the heat and mix in eggs. Season with red pepper, nutmeg, salt and pepper. Bake 30 min in the preheated oven until a toothpick inserted in the center of quiche comes out clean.

Sweet and Sour Eggplant

 

  • Eggplants

  • Olive oil

  • LA Choy sweet and sour sauce

 

Cut eggplant with skin on into half circles 1/2 in thick. Fry eggplants in olive oil then drain on paper towels to remove excess of oil. Mix LA Choy sweet and sour sauce with the eggplants and fry more till they are dark in color. Serve cold.