Ingredients: 1 Asian eggplant, unpeeled or small Italian eggplant, peeled, cut into ¾-inch dice 1 medium yellow squash, with skin, cut into ½-inch dice medium zucchini, with skin, cut into… [Continue Reading]
Author: Diane Israel
Diane Israel is a Chicago native who has an unmistakable passion for the culinary arts. Many of her recipes have been passed down from generations through her Jewish heritage. She can be reached at Diane@DianeIsraelChicagoRecipes.com
CHICKEN EGG ROLLS: peanut or canola oil 12 egg roll wrappers 2 boneless, skinless chicken breast halves fine sea salt freshly ground black pepper AVOCADO EGG ROLLS: peanut or canola… [Continue Reading]
Ingredients: 1 (12-inch) French baguette or Italian bread 2 tablespoons balsamic vinegar; divided 5 tablespoons olive oil, divided teaspoon dried rosemary, divided 2 boneless, skinless chicken breast halves fine sea… [Continue Reading]
Preheat oven to 350 F. Heavily grease and flour a 12-cup fluted bundt pan or tube pan. You can use the cooking spray that has both oil and flour in… [Continue Reading]
Place the oil and 4 popcorn kernels into a large heavy-bottomed or nonstick pot 01 wok, with a lid. Turn the heat to just under medium. Cover the pot. When… [Continue Reading]
Ingredients: 1 cup /2 sticks) unsalted butter or margarine, at room temperature 1 cup sugar 1 ½ teaspoons pure vanilla extract 1 teaspoon fine sea salt 2 cups all-purpose flour… [Continue Reading]
Ingredients: 1 (8-ounce) block cream cheese or nondairy cream cheese such as Tofutti brand 1 cup creamy peanut butter 1 tablespoon pure vanilla extract 1 cup confectioner’.s sugar, sifted 1… [Continue Reading]
Slice enough onions to blanket bottom of an aluminum foil pan (much easier to use since you can dispose of it). Wash brisket and pat dry and lay on top of onions. Sprinkle with garlic and onion powders…
Preparation: 1 1/2 lbs. extra lean ground veal 1 large onion, chopped 1/2 tsp. garlic powder 1/2 tsp. oregano 1/4 tsp. pepper 1/4 tsp. ground cumin (careful) 1 1/2 tsp…. [Continue Reading]
Ingredients: 2 pounds green beans, trimmed 2 tablespoons olive oil 3 large shallots, thinly sliced 3 cloves fresh garlic, thinly sliced ½ red bell pepper, cut into ¼-inch dice ½… [Continue Reading]