Preheat oven to 375 degrees. In a medium saucepan, boil 1 cup Manischewitz® Turkey Broth with 2 tablespoons buttery spread; stir in seasoning packet from stuffing mix. Place stuffing crumbs in medium bowl; pour in stock and mix well. Cool 5 minutes; stir in eggs.
Melt 1 tablespoon buttery spread; brush it on the insides of 4 -10 ounce ceramic casserole dishes. Pull the turkey into large chunks. Layer half the stuffing mixture, turkey, cranberry sauce and the remaining stuffing mixture into casseroles. Place dishes on a baking sheet; bake 25 minutes or until crusty and golden brown. Cool for 5 minutes.
In a medium saucepan, melt remaining 2 tablespoons buttery spread. Add shallots and thyme. Cook 3-5 minutes. Stir in Manischewitz® Potato Starch; cook another 2 minutes. Stir in remaining 2 1/2 cups of Manischewitz® Turkey Broth. Cook over low heat, stirring constantly for about 10 minutes or until thickened and smooth. Taste and season as needed with salt and pepper.
To serve, slide a thin, flexible spatula around the edges and under the bottom of each casserole; invert onto plates. Spoon gravy over each cake and serve extra gravy on the side. Serves 4.
Fill an 8 quart pot with 3 1/2 cups Manischewitz® Vegetable Broth and 3 cups of water and bring to a boil. Cut tofu in half by width and then into 5x5 cubes and marinate in remaining 1/2 cup Manischewitz® Vegetable Broth in a 3 quart mixing bowl. When the “pot boils”, add Manischewitz® Wide Egg Noodles and cook for 9-10 minutes.
Make Mixture “A”: While the noodles are cooking, microwave the spinach thoroughly to defrost. In a 5 quart bowl, whisk the eggs and then mix in the sour cream, cheese, and 1/4 teaspoon ground black pepper. Mix in the spinach.
Drain the cooked noodles and incorporate them into Mixture A. Add tofu and marinating broth and gently fold together being careful not to break up the tofu. Oil the bottom of a 12 inch skillet, heat and then add mixture and cook over medium heat for 15 minutes. Remove from heat and invert on a 12 inch plate or pizza pan. Re-oil the skillet and place the uncooked side back in the skillet over medium heat for another 10 minutes.
Make the sauce: While the noodles are cooking, mix the reserved 2 tablespoons sour cream, 3 tablespoons oil, minced garlic with a dash of pepper and a dash of salt. Mix thoroughly.
Plate the noodle strudel and drizzle sauce on top. Serves 6-8.
In a ziptop plastic bag, combine 1/2 cup orange juice, 2 tablespoons lime juice and 1 teaspoon salt. Add cod fillets and let stand 15 minutes.
In a medium pan add 1/2 cup orange juice, 1 1/2 cups Manischewitz® Vegetable Broth and 1/2 teaspoon salt. Bring to a boil. Add rice, cover and simmer for 20 minutes undisturbed. Fluff rice with fork and stir in green onions.
Combine chiles, honey, 1 tablespoon lime juice and 1/2 teaspoon salt in bowl to make glaze. Discard marinade from fish. Place on foil-lined baking pan and pour glaze over top. Sprinkle with cashews. Bake at 350 degrees until fish flakes, about 10 minutes. Spray a 3/4 cup bowl with non-stick spray and pack with 1/4 of the rice. Invert into serving plate. Repeat with other 3 servings and then drape fish over rice. Serves 4.
In a large pot, add Manischewitz® Vegetable Broth and water together and bring to a slow boil over medium-high heat. While broth is heating, put the rinsed and drained black beans, garlic powder, salt, 1/2 cup parmesan cheese, egg, and 1 tablespoon heavy cream into the bowl of a food processor. Process until smooth, about 1 minute.
On wax paper, lay out 8 wonton wrappers. Place 1 tablespoon of bean filling in the middle of each wrapper. Using a pastry brush, or your fingers, brush a little water around all four edges of each wrapper. Place another wrapper over the top of the filling and press the edges of the top and bottom wrappers together to seal. Gently press around the filling to remove any air bubbles. Carefully, press the tines of a fork into the sealed edges of the wonton wrappers to seal them tighter.
Place the ravioli in the slowly boiling vegetable broth and cook until tender, about 3-5 minutes. While these ravioli are cooking, fill and seal 8 more ravioli. When the first batch of ravioli are tender, use a slotted spoon to remove the ravioli to a paper towel lined plate to drain momentarily. After draining, place them on a serving platter and cover lightly to keep warm. Place the second batch of ravioli in the same slowly boiling broth and repeat the cooking, draining, and plating process.
While the second batch of ravioli are cooking, place the tomato sauce and 1/2 cup heavy cream in a medium saucepan over medium-high heat and stir. Simmer the sauce until it thickens to your desired consistency, stirring occasionally. Add 1 tablespoon chopped basil and simmer 1 additional minute.
Serve ravioli with sauce, additional grated parmesan cheese, and chopped basil, to taste. Serves 4.
Add 6 cups Manischewitz® Reduced-Sodium Chicken Broth to a soup pot and bring to a boil. Add chicken, ginger, Sriracha and 1/4 cup cilantro. Reduce to a high simmer, cover and cook 18 minutes. Remove chicken from pot; let cool slightly and remove meat from bones and then return to pot.
Bring broth to a boil again and add noodles. Cook for 5 minutes and add vegetables, cooking 5 minutes more. Reduce heat and stir in coconut milk. Adjust salt and pepper to taste.
To serve, ladle into bowls. Top with fresh cilantro and pass more Sriracha sauce. Serves 4.
THIS YEAR, you get to help pick one of our All-Star Finalists! While our judges are determining the other four finalists, you will help decide who the fifth All-Star will be. The best of the rest are here, but only one will join in the fun at the 2014 Manischewitz® All-Star Cook-Off in New York City. Take a look and see which recipe makes your mouth water and taste buds jump with glee. Cast your vote today* (and tomorrow and the next day....!)