Dairy Recipes

• Ingredients:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pound (500 grams) fresh spinach, washed, chopped, stems removed
  • 4 ounces Bulgarian cheese, crumbled
  • 1 16-oz package (500 grams) shell-shaped pasta
  • pinch salt (optional)
• Instructions:
  1. In a medium-sized saucepan over a medium heat, heat the oil and sauté the garlic. Add the spinach and saute until the spinach is cooked through.
  2. In a pot, boil water and cook the pasta according to package directions. Drain, but do not rinse with cold water.
  3. While the pasta is still hot, toss it with the spinach and cheese.
• Prep Time: 20 m
• Cook Time: 10 m
• Yield: 8-10 servings
• Course: Dairy Entree
• Occasion: Shavuot, Family Dairy Dinner
• Skill: Easy
• Special Consideration: Dairy

This Spinach and Cheese Pasta has become a regular family dinner in our home. It can be easily prepared in just 10 minutes, and it contains a starch, protein and green vegetable all in one. Plus, the pasta-spinach-cheese combination is so delicious that even those who are not pasta enthusiasts will like it.

• shavuot
• dairy

• Ingredients:
  • 2 pounds (1 kilo) pasta - baby shells or penne are best, medium shells or ridged pasta is also okay
  • 1/2 cup butter
  • 1 small onion, finely diced
  • 1/2 cup all-purpose flour
  • 2 cups cream (15-30%)
  • 1 1/2 cups milk
  • salt and pepper to taste
  • 1/4 teaspoon ground all-spice (optional)
  • 1 cup finely grated Cheddar
• Instructions:
  1. Cook pasta according to package directions. Drain and set aside.
  2. Preheat oven to 325° F (160° C).
  3. In a saute pan, melt butter. Lightly sweat the onions and whisk in the flour. Cook to a blonde roux.
  4. Add cream. Cook until it reaches a simmer, whisking constantly.
  5. Add milk. Bring to a light steam (just under simmering).
  6. Add spices. Give it a few more whisks and turn off the flame.
  7. Strain the sauce to get rid of the onion. Then mix the sauce with the pasta.
  8. Place mixture in a 12 x 2 1/2 inch pan, or any pan into which it will fit without making it too thick.
  9. Sprinkle Cheddar cheese on top.
  10. Bake for 25 minutes.
• Prep Time: 30 m
• Cook Time: 25 m
• Yield: 8-12 servings
• Course: Dairy Entree
• Occasion: Shavuot, Family Dairy Meal
• Skill: Advanced
• Special Consideration: Dairy

I had a problem. The boxed Macaroni and Cheese sets contain unhealthy chemicals, and my attempts to make homemade macaroni and cheese were failing because the cheese would get lumpy. My friend Jay Engelmayer, Senior Culinary Lecturer for the Jerusalem Culinary Institute, came to my rescue with this wonderful Pasta Bechamel recipe.

• Ingredients:
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt pepper
  • 6 eggs
  • 1 cup cottage cheese
  • 2 cups (8 ounces or 250 grams) grated cheese
  • 1/2 stick (2 ounces or 60 grams) butter, melted
  • 1 small onion, finely chopped
  • 4 ounces (115 grams) sliced mushrooms
  • 1 tomato, sliced
  • fresh parsley, chopped
• Instructions:
  1. Preheat oven to 350° F (180° C). Grease a 9x9 inch casserole dish.
  2. In a small bownl, mix flour, baking powder,, salt and pepper. Set aside.
  3. In a large bowl, beat eggs. Add all cheeses, butter, onion and mushrooms. Mix well.
  4. Stir in flour mixture.
  5. Pour into casserole dish.
  6. Place slices of tomato on top and push in slightly. Sprinkle with parsley.
  7. Bake at 350° F (180° C) for 40 minutes or until it is slightly browned on top and baked through.
• Prep Time: 20 m
• Cook Time: 40 m
• Yield: 8-10 servings
• Course: Dairy Entree
• Occasion: Yom Kippur Break Fast, Brunch, Family Dairy Meal
• Skill: Intermediate
• Special Consideration: Dairy

This light and cheesy kosher Egg Souffle, which was contributed to us from Atlanta, is perfect for Yom Kippur Break Fast, celebratory brunch or dairy family meal.  Serve with fresh bagels, cut veggies, and fruit salad.

• Ingredients:
  • 1/4 cup butter, melted
  • 12 frozen cheese blintzes
  • 6 eggs
  • 1 1/2 cup sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla
  • 1/4 cup orange juice or 2 tablespoons orange juice concentrate
  • cinnamon
• Instructions:
  1. Preheat oven to 350° F (175° C).
  2. Melt butter in a 9x13 inch pan.
  3. Line blintzes in one layer in the pan.
  4. In a bowl, beat eggs. Add sour cream, sugar, vanilla, and orange juice.
  5. Pour egg mixture over the blintzes.
  6. Sprinkle lightly with cinnamon.
  7. Bake, uncovered, for 45 minutes, or until golden brown on top.
• Prep Time: 5 m
• Cook Time: 45 m
• Yield: 12 servings
• Course: Entree
• Occasion: Shavuot
• Skill: Easy
• Special Consideration: Dairy

While Jews probably began making blintzes hundreds of years ago in Poland, they only began to use frozen blintzes to make this Blintz Souffle recipe in 20th-century America. When you have a crowd joining you for a dairy meal - such as for Sabbath, Shavuot, or the Nine Days - this easy-to-make, crowd-pleasing Blintz Souffle is the perfect dish to serve.

• shavuot
• dairy

• Ingredients:
  • puff pastry dough (thin is best), defrosted
  • 2 Tablespoons oil
  • 2 onions, chopped
  • 400-500 grams fresh mushrooms, chopped
  • 2 6-ounce cans (170 gram) tuna, drained
  • 10 ounces (300 grams) cheese grated
  • 4 Tablespoons mayonnaise
  • 6 Tablespoons plain yogurt (eshel in Israel)
  • 1-2 teaspoons paprika
  • 1/2-1 teaspoon salt
  • egg, yellow only
  • sesame seeds (optional)
• Instructions:
  1. Defrost puff pastry dough according to package directions.
  2. Preheat oven to 400° F (200° C). Grease a 9x12 inch pyrex pan.
  3. In a large skillet, heat oil and saute onions until soft. Add mushrooms and saute until cooked through. Cool and drain off liquid.
  4. In a large bowl, mix together the tuna, cheese, mayonnaise, yogurt, paprika and salt. Stir in the cooked onions and mushrooms.
  5. Lay half of the dough in the bottom of the pyrex, top with the tuna mixture, and then cover with the remaining dough.
  6. Paint the top of the pie with the egg yolk and sprinkle sesame seeds on top if desired.
  7. Use a knife to make cuts into the top of the pie dough.
  8. Cook at 400° F (200° C) for 30 minutes, or until the pie crust is golden brown.
• Prep Time: 20 m
• Cook Time: 30 m
• Yield: 12 servings
• Course: Dairy Entree
• Occasion: Family Dairy Meal
• Skill: Intermediate
• Special Consideration: Dairy

This Tuna Pie is not only a favorite recipe in our home, it is also a favorite recipe on our neighborhood. Whenever someone serves it for Sabbath lunch, guests ask for the recipe.