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Meat & PoultryAny food made with meat or fowl is considered "meat" (basari in Hebrew, fleishig in Yiddish) by Jewish Dietary Laws. Kosher certified meat 1) comes from an animal that chews its cud and has split hooves, 2) is slaughtered according to Jewish dietary laws by a trained kosher slaughterer, and 3) has been salted before cooking.
E.T.'s Honey Marinade (Meat)
Everyone in our neighborhood in Israel knows to call E.T. with marinade questions. I like E.T.'s Honey Marinade best on boneless chicken thighs (pargiot in Hebrew), but E.T. says this marinade works well on any poultry. E.T.'s Lemon Marinade (Meat)
This marinade couldn't be easier. It works great with all kinds of poultry, but we usually use this marinade on boneless chicken breasts. For best flavor, make sure to use fresh lemons and garlic. E.T.'s Marinade for Steak (Meat)
The lemon in this marinade tenderizes the steaks. The soy, garlic and parsley work with the lemon to add super flavor to the meat. E.T.'s Marinade for Steak is easy and tasty. Farfalle Hotdogs
You just walked in the door to find a house full of hungry kids? In ten minutes, this hot, child-friendly, and all-inclusive meal can be on the table. Just boil the pasta, boil the hotdogs, saute the carrots, and mix. Now you can go take a hot bubble bath! VJ: Meat and Poultry
Virtual Jerusalem provides kosher recipes for meat and poultry dishes such as almond chicken, barbecued veal chops, beef stew, brisket with carrot tzimmes, broiled chicken livers, fruit spiced beef pot roast, lamb chops, meat balls and cabbage, sweet and sour shnitzel and much more. |
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