what are the uses for fenugreek. How do I use it in cooking? Can you put it into a salad. tia, Reizl...
15526
Caroline Tabach
carolineil
Jan 1, 2010 8:56 am
Fenugreek reduces sugar in the blood and helps lactating mothers. ... -- Caroline Tabach ctabach@......
15527
Ruth Baks
posunltd
Jan 1, 2010 9:28 am
Medicinally, fenugreek (Hilbe in Yemenite, Hebrew and Arabic) is a popular folk remedy, among many benefits, it is used to lower high blood pressure and...
15528
Brandel D. Falk
nestleboycott
Jan 1, 2010 12:21 pm
... Correction: Fenugreek increases milk supply in lactating mothers. If a mother has a low supply, this can help. If her supply is fine, it is *not*...
15529
David Curwin
tdcurwin
Jan 1, 2010 2:03 pm
Does anyone have the book "Pashtidot Olamiot" by Ruth Sirkis (and could perhaps scan a few pages for me)? Thanks, David Curwin tobyndave@... ... ...
15530
alizah hochstead
ahochstead
Jan 2, 2010 6:47 pm
It is Hilbeh. I serve it almost every Shabbat Acts of Kindness Will bring Moshiach Menashe and Alizah Hochstead 050-54-770-04 To: israel-food@yahoogroups.com ...
15531
kestenbaum
shiraamsel
Jan 3, 2010 1:04 pm
just wanted to add (since nobody seemed to bring this up :-)): hilba has a very specific odor, and can cause the people who eat it to smell also. not everyone...
15532
Ruth Baks
posunltd
Jan 3, 2010 1:49 pm
LOL! I thought to mention this also, but hesitated. I believe this caution refers to people who eat the Yeminite relish, Hilbeh, in quantity, or regularly. I...
15533
fredmarn
marna_schwar...
Jan 3, 2010 7:42 pm
I know its sold in the states, but what is it and if I find a recipe that uses it, what can I put in place of it . thank you...
15534
donna
EinKerem
Jan 3, 2010 8:12 pm
I process a large bag of self rising flour with one package of m'chama margarine and keep it in the refrigerator and use it as a substitute. You can also...
15535
geoffrey mendelson
gsmendelson
Jan 3, 2010 8:13 pm
... Tradittionaly it was a mixture of flour, baking powder, baking soda, salt, lard and possibly some sugar and other trace spices. In the late 1980's or early...
15536
donna
EinKerem
Jan 3, 2010 8:37 pm
I wrote Batya off list but - confirmed by trusty google- http://www.qualiteas.com/features/decaffeinate_tea.html basically, brew loose tea 30 seconds, dump it...
15537
donna
EinKerem
Jan 4, 2010 8:12 am
I wrote Batya off list but - confirmed by trusty google- http://www.qualiteas.com/features/decaffeinate_tea.html basically, brew loose tea 30 seconds, dump it...
15538
leibler94
Jan 5, 2010 12:20 pm
I think you can get bisquick here- try the supermarket on Emek Refaim...
15539
Ruth Baks
posunltd
Jan 5, 2010 12:39 pm
The following comes from Sue Epstein. I haven't tried it, but Sue's a pro. Good luck! Ruth Baks Jerusalem ... From: "Simply Delicious" by Sue Epstein 2 cups...
15540
Alanh
alanhow007
Jan 5, 2010 3:47 pm
Hi, does anyone know where I can find some mascarpone cheese preferably in Efrat or in Jerusalem? I need some for a tiramisu recipe that I have. Alternatively,...
15541
Sue Epstein
bubbysoo
Jan 5, 2010 3:52 pm
Thanks Ruth, I was going to send it in. I've been using that recipe for well over 25 years and it works perfectly - and even in the States where Bisquick is...
15542
Mirjam Weiss
iammirj
Jan 5, 2010 4:08 pm
The Gad dairy makes a decent mascarpone. It comes in a dark blue plastic container. -- Mirj...
15543
Allison Kaplan Sommer
allisonsommer
Jan 5, 2010 4:08 pm
I'm pretty sure I've seen it/bought it at Meatland in Ra'anana. Allison...
15544
Ayala
ayalabatel
Jan 5, 2010 7:17 pm
Has anyone got any suggestions for stopping chicken breasts having that dry texture.even when I slice and braise in a casserole they have that dry texture. Is...
15545
Karen Eisenberg
eemalawyer
Jan 5, 2010 7:35 pm
Marinate them. And cook them less. If you're braising them and they're dry, it's because they're overcooked. Karen ... Marinate them. And cook them less. ...
15546
Shira Cheryl
shiracheryl
Jan 5, 2010 7:44 pm
Try to dip them in mayonaise - this adds flavour and a protective moisturizer for cooking. - Shira ...
15547
Ruth Baks
posunltd
Jan 5, 2010 7:46 pm
For tender chicken breasts, cook very briefly! Especially since you say you slice them... they will be cooked to perfection in less than a minute. In and out...
15548
SuperSavta
shiracheryl
Jan 5, 2010 7:50 pm
Maybe I've been here too long, but what would you use this 'Bisquick' for? My Mom never used it in Vancouver. -Shira ... that uses it, what can I put in place...
15549
Mirjam Weiss
iammirj
Jan 5, 2010 8:09 pm
According to one of my Jane Brody cookbooks, you should bring a pot of water to the boil, then when it boils, turn off the water and just add the chicken...
15550
Ayala
ayalabatel
Jan 6, 2010 8:17 pm
Thanks! The recipe I followed yesterday had me cook the chicken for 40 minutes in the sauce so I guess that wasn't a smart move! So .....when I have a nice...
15551
Ayala
ayalabatel
Jan 6, 2010 8:38 pm
Thanks everyone - I will try the suggestion! Ayala...
15552
fredmarn
marna_schwar...
Jan 6, 2010 8:39 pm
My mom never used it either, but when I look up recipes in different sites I find it often one of the ingredients. In the past I would have to skip it . Now I...
15553
Shelly Butcher
shellybutcha
Jan 6, 2010 10:22 pm
Chicken breasts are dry because they have been skinned and boned. The skin adds fat, moisture and flavor, and the bones proved gelatin and flavor. Try cooking...
15554
rdteitler
Jan 7, 2010 6:45 am
unless you are wedded to the idea of using "white meat" try substituting pargiot for skinless, boneless chicken beasts. Since they are the "dark met"...
