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2014 Manischewitz® ALl-Star Cookoff - Vote Now!
Thanksgiving Every Day

Thanksgiving Every Day

Name: Suzanne Banfield
Hometown: Basking Ridge, NJ
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INGREDIENTS:

  • 5 tablespoons vegan, non-hydrogenated buttery spread, divided
  • 1 package (6 ounce) Manischewitz® Homestyle Stuffing Mix
  • 2 large eggs, beaten
  • 12 ounces boneless roasted turkey breast, NOT sliced
  • 1 can (14 ounces) whole berry cranberry sauce
  • 2 medium shallots, minced
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 2 tablespoons Manischewitz® Potato Starch
  • 2 (14 ounce) cans Manischewitz® Turkey Broth, divided
  • Salt
  • Pepper

PREPARATION:

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.

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Bubby's Noodle Strudel

Bubby's Noodle Strudel

Name: Joe Carver
Hometown: Philadelphia, PA
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INGREDIENTS:

  • 4 cups Manischewitz® Vegetable Broth
  • 3 cups water
  • 16 ounces extra firm tofu
  • 12 ounces Manischewitz® Wide Egg Noodles
  • 8 ounces sour cream, reserve 2 tablespoons
  • 4 large eggs
  • 5-6 tablespoons extra virgin olive oil
  • 16 ounces frozen creamed spinach
  • 8 ounces sharp cheddar cheese
  • 1 teaspoon minced garlic
  • Salt
  • Pepper

PREPARATION:

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.

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Glazed Cod Del Sol

Glazed Cod Del Sol

Name: Julie DeMatteo
Hometown: Clementon, NJ
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INGREDIENTS:

  • 1 1/2 cups Manischewitz® Vegetable Broth
  • 1 cup orange juice with pulp, divided
  • 3 tablespoons lime juice, divided
  • 4 (6 ounce) cod fillets
  • 2 cups long-grain rice
  • 1/2 cup sliced green onion tops
  • 1 can chipotle chiles in adobo sauce
  • 6 tablespoons Manischewitz® Clover Honey
  • 1 cup chopped cashews
  • Salt

PREPARATION:

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.

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Black Bean Ravioli

Black Bean Ravioli with Tomato Basil Cream Sauce

Name: Michele Kusma
Hometown: Columbus, OH
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INGREDIENTS:

  • 8 cups Manischewitz® Vegetable Broth
  • 4 cups water
  • 1 (15 ounce) can plain black beans, rinsed & drained
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 cup freshly grated parmesan cheese, divided
  • 1 large egg
  • 1 tablespoon + 1/2 cup heavy cream, divided
  • 32 refrigerated 3inch x 3inch wonton wrappers (such as Nasoya brand)
  • 22 ounces Manischewitz® Tomato Mushroom Sauce
  • 3 tablespoons fresh chopped basil, divided

PREPARATION:

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.

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Coconut Chicken Noodle Bowl

Name: Sherry Ricci
Hometown: Mendon, NY
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INGREDIENTS:

  • 6 cups Manischewitz® Reduced-Sodium Chicken Broth
  • 3 cloves garlic, minced
  • 2 teaspoons ginger paste
  • 2 teaspoons Sriracha Hot Chili Sauce, plus extra for serving
  • 1/2 cup fresh cilantro, chopped, divided
  • 2 bone-in chicken breast halves
  • 3 cups frozen Asian blend vegetables
  • 4 cups Manischewitz® Extra Wide Yolk-free Noodles
  • 2/3 cup coconut milk
  • Salt
  • Pepper

PREPARATION:

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.

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You Be The Judge!

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....!)

*One vote per day per valid email address. Please note, you must validate your vote by clicking on the link in the email you will receive from Manischewtiz®. See OFFICIAL RULES.
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Recipe: Thanksgiving Everyday

Name: Suzanne Banfield

Hometown: Basking Ridge, NJ

ViewView

Recipe: Bubby's Noodle Strudel

Name: Joe Carver

Hometown: Philadelphia, PA

ViewView

Recipe: Glazed Cod Del Sol

Name: Julie DeMatteo

Hometown: Clementen, NJ

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Recipe: Black Bean Ravioli

Name: Michele Kusma

Hometown: Columbus, OH

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Recipe: Coconut Chicken Noodle Bowl

Name: Sherry Ricci

Hometown: Mendon, NY


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