Lipton kosher ebook

The Lipton Kosher Holiday Ebook 速

Take traditions to the next level

Recipes for The holidays & all year round www.liptonkosher.com

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hether you're cooking dinner for the family or a feast for the holidays, Lipton® Kosher products from Israel add a whole new level of flavor to your kosher dishes. Utilize the variety of soup, dip, consommé, and recipe mixes to create the perfect combination of home-cooked traditions with contemporary convenience.

In the pages before you lay a collection of timeless recipes, specifically designed and inspired by various Jewish holidays, but so good

you will find yourself making these recipes for your weekly Shabbat meals and weeknight dinners. For instance, the ranch latkes will wow your guests on Chanukah but make a perfect party appetizer or side dish any time. The chicken stir fry tastes better than takeout, is ready in minutes, and elegant enough for your holiday table yet easy enough for a quick dinner. Challah, tzimmes, and spinach kugel are a handful of traditional Jewish recipes that fall alongside modern kosher dishes such as onion soup mac and cheese and kale Caesar salad. The mix of tradition with flavors and cooking techniques of 2015 is what makes this collection one you and your family will treasure.

Lipton® Kosher products are seamlessly incorporated into modern, traditional dishes that were triple-tested and photographed to represent the dish in an authentic light.

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RECIPE GUIDE ONION-FILLED HONEY CHALLAH

RANCH CHICKEN TENDERS

P.4

P.18

ITALIAN STUFFED MATZO BALL SOUP

RANCH STYLE STEAK

P.6

P.19

KALE CAESAR SALAD

SWEET & SAVORY BEEF BRISKET

P.7

P.20

ROASTED ROOT VEGETABLE SALAD

SECRET-SPICE-RUB ROAST BEEF

P.8

P.22

FRENCH ONION MAC & CHEESE

BRAISED FLANKEN

P.10

P.24

SLOW COOKER SPINACH LASAGNA

SPINACH NOODLE KUGEL

P.12

P.26

CHICKEN STIR-FRY

PASTRAMI-RANCH POTATO LATKES

P.14

P.28

ONION-ROASTED CHICKEN & VEGETABLES

CARROT TZIMMES

P.16

P.30

SESAME GLAZED CHICKEN P.17

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Onion-Filled Honey Challah

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HOLIDAY: ROSH HASHANA & SUKKOT & SHABBAT Makes: three round challahs or two large braided challahs

INGREDIENTS 1 tablespoon active dry yeast 1 tablespoon sugar ½ cup warm water ⅓ cup honey LAURA ⅓ cup canola oil FRANKEL 1 egg 1 teaspoon salt 1 cup water 5 cups flour, plus more for kneading dough FOR THE FILLING: 1 packet Lipton® Recipe Secrets® Kosher Onion Soup & Dip Mix 2 tablespoons hot water 2 tablespoons canola oil 1 tablespoon honey FOR THE GLAZE: 1 egg, lightly beaten ½ cup chopped onion (optional) Sea salt (optional) Poppy seeds (optional)

DIRECTIONS 1. Combine the yeast, sugar and warm water in a bowl and set aside in a warm spot for ten minutes so yeast can activate. Combine the honey, oil, salt, water, egg and 4 cups of flour and mix until dough starts coming together.

3. Add the yeast mixture and the remaining cup of flour and mix until dough is formed. Sprinkle a few tablespoons of flour onto your counter or cutting board and knead challah dough for 10 minutes until dough is smooth.

5. Place dough back in mixing bowl and cover with plastic wrap or a large plastic bag. Set dough aside in a warm spot and allow to rise for three hours. Combine filling ingredients and set aside until ready to use. Once dough has risen remove plastic wrap and punch down dough to remove all the air bubbles.

9. Preheat oven to 350 degrees. Sprinkle a bit of flour, as necessary, onto counter and divide dough into three or six parts. If you are making a round challah, divide into three parts; for a traditional three-braid challah divide into six pices.

11. Roll out each piece of dough into a 1/8 inch rectangle and brush filling ingredients onto dough, leaving a 2-inch border along the edges of the dough. Roll the dough as tight as possible, into one long strand.

13. Roll strand into a circle, placing one end inward, creating a snail-like shape. Continue to roll until strand is fully rolled, tucking the loose end of the challah under the roll.

14. Another option: braid the three filled strands as you would a traditional challah. Combine glaze ingredients together and brush over challah.

16. Bake for forty minutes. Allow to cool and serve. Store in large Ziploc bags for two days. Keeps well in the freezer.

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Italian Stuffed Matzo Ball Soup Serves: 6 Prep Time: 15 minutes | Chill Time: 10 minutes | Cook Time: 20 minutes

INGREDIENTS 1/2 lb. lean ground beef 1 Tbsp. matzo meal 1 Tbsp. dried chopped onion 1/4 tsp. chopped fresh parsley leaves 1/8 tsp. ground black pepper 1 egg 1 package Lipton速 Soup Secrets速 Kosher Matzo Ball & Soup Mix

DIRECTIONS 1. Combine all ingredients except Lipton速 Soup Secrets速 Kosher Matzo Ball & Soup Mix in medium bowl. Refrigerate 10 minutes.

2. Meanwhile, prepare both Matzo Ball Pouch Mixes according to package directions, forming into 1-1/2 inch balls. Press thumb into center of each matzo ball to form a well. Place about 1 tsp beef mixture into center of each matzo ball, then gently close matzo mix around stuffing. Roll gently with damp hands to form ball.

3. In a large saucepot, bring 10 1/2 cups chicken broth or water to a boil, reduce heat. Carefully place matzo balls into the gently boiling soup. Simmer covered 20 minutes.

4. Extra beef mixture can be frozen for future use.

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Kale Caesar Salad HOLIDAY: CHANUKAH (CUSTOM TO EAT DAIRY) The chicken soup mix adds an umami quality to the salad dressing, which brings all the ingredients together.

Serves: 6

INGREDIENTS 1 bunch kale, washed and dried ½ cup Greek yogurt 1 tablespoon Lipton® Kosher Chicken Flavor Consommé & Recipe Mix ⅓ cup parmesan cheese, plus more for garnish 1 teaspoon lemon juice 1 teaspoon hot sauce 1 cup grape tomatoes 3 cups of your favorite croutons

DIRECTIONS 1. Coarsely chop kale.

2. Mix dressing ingredients together and massage into kale.

3. Mix in grape tomatoes and croutons.

4. Top with more parmesan cheese.

5. Serve immediately.

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Roasted Root Vegetable Salad HOLIDAY: PASSOVER & YEAR ROUND By using assorted root vegetables, and by roasting instead of boiling, the unique tastes and textures of this dish make for a great twist on a traditional potato salad. The creaminess of the balsamic mayo and the crunch of the chives make this one memorable recipe.

Serves: 4

INGREDIENTS FOR THE ROASTED ROOT VEGETABLES 3 pounds assorted potatoes or root vegetables (we used baby potatoes, sweet potatoes, and parsnips) 2 tablespoons Lipton® Recipe Secrets® Kosher Onion Soup & Dip Mix 1 tablespoon canola oil 1 tablespoon water FOR THE SALAD DRESSING 1/3 cup mayonnaise 1½ tablespoons balsamic vinegar 1 tablespoon honey 1 teaspoon Lipton® Recipe Secrets® Kosher Onion Soup & Dip Mix 1 tablespoon boiling hot water FOR THE TOPPINGS 1/3 cup chopped chives 1/3 cup chopped cooked beef bacon or pastrami, (optional)

DIRECTIONS FOR THE POTATOES 1. Preheat oven to 375 degrees.

2. Lay out root vegetables on baking tray and mix in Lipton® Recipe Secrets® Kosher Onion Soup & Dip Mix, canola oil, and water.

3. Roast in oven for 40 minutes or until vegetables are tender.

FOR THE DRESSING 1. Combine all dressing ingredients in a bowl and whisk together.

TO ASSEMBLE Option 1: Mix the warm roasted vegetables with the dressing, chives, and pastrami and serve immediately.

Option 2: Lay out roasted vegetables on plate. Drizzle dressing over the vegetables. Top with chives and pastrami (if using).

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French Onion Mac & Cheese HOLIDAY: CHANUKAH & YEAR ROUND This dish is a mash-up of two decadent treats; mac and cheese and French onion soup. The wine cooks out and adds a depth of flavor unique to French onion soup.

Serves: 8

INGREDIENTS 1 package macaroni 4 tablespoons butter 2 large onions (2 cups sliced) 3 tablespoons flour ¼ cup white wine 5 cups milk 1 packet Lipton® Recipe Secrets® Kosher Onion Soup & Dip Mix Salt and pepper, to taste 2 cups shredded cheese such as Swiss or gouda cheese (or a combo)

DIRECTIONS 1. Preheat oven to 375 degrees.

2. Bring a large pot of water to a boil. Pour in macaroni and cook for 10 minutes. Drain and set aside.

3. In a heavy-bottom 3-quart pot, heat butter on medium heat until melted.

3. Dip a wooden skewer or edge of wooden spoon in oil; if oil starts to slowly sizzle and bubble it is ready for frying.

4. Add onions and a pinch of salt to taste.

5. Sauté on medium heat until lightly golden brown, about 20 minutes.

6. Add flour and stir to coat onions.

7. Stir in wine until a thick paste forms.

8. Slowly pour in milk, whisking to incorporate.

9. Mix in the Lipton® Recipe Secrets® Kosher Onion Soup & Dip Mix and salt and pepper to taste.

10. Bring to a boil and lower to a simmer.

11. Cook for 10 minutes until sauce has thickened and can coat the back of a spoon.

12. Mix macaroni into onion-milk mixture.

13. Pour into a 9x13 baking tray.

14. Top with shredded cheese.

15. Bake uncovered for 25 minutes.

16. Serve hot.

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Slow Cooker Spinach Lasagna This classic family favorite has all the flavor without slaving over a hot stove. Guaranteed to please!

INGREDIENTS 2 containers (15 oz. ea.) ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 eggs 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 envelope Lipton速 Recipe Secrets速 Kosher Vegetable Soup & Dip Mix 2 jars (1 lb. 8 oz. ea.) pasta sauce 12 lasagna noodles, uncooked

DIRECTIONS 1. Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, eggs, spinach and Lipton速 Recipe Secrets速 Vegetable Soup & Dip Mix in medium bowl; set aside.

2. Spread 1 cup sauce in 6-quart slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Sauce. Cook covered on LOW 5 to 6 hours.

3. Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Sauce, heated.

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Chicken Stir-Fry HOLIDAY: SHABBAT OR HOLIDAY This stir-fry will rival Chinese takeout any day. It is simple to prep and all comes together in minutes.

Serves: 6

INGREDIENTS FOR THE STIR FRY: 1 pound chicken breast, cut into strips ⅓ cup cornstarch 1 red onion, thinly sliced 2 cups frozen broccoli florets 1 zucchini, sliced one inch thick (1 ½ cups) 1 large carrot sliced ½-inch thick (1 cup) Pinch of salt and black pepper 2 tablespoons canola oil FOR THE SAUCE: ¼ cup Lipton® Kosher Chicken Flavor Consommé & Recipe Mix ½ cup hot water ⅓ cup teriyaki sauce 1 teaspoon ground ginger 1 tablespoon toasted sesame oil Sesame seeds, for garnish

DIRECTIONS 1. Mix the chicken with the cornstarch, then salt and pepper to taste.

2. Heat canola oil on medium heat in a wok or large sauté pan.

3. Once oil is hot, add chicken and cook for ten minutes until strips are golden brown on both sides.

4. Remove chicken from pan and add the red onions, broccoli, zucchini and carrots.

5. While vegetables are sautéing, combine all sauce ingredients.

6. Stir vegetables for three minutes, add chicken that was set aside and sauce.

7. Cook for ten minutes on medium heat until everything is combined.

8. Serve immediately with rice or noodles.

9. Top with toasted sesame seeds.

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Onion-Roasted Chicken & Vegetables INGREDIENTS 1 envelope Lipton® Recipe Secrets® Kosher Onion Soup & Dip Mix 1/4 cup olive oil 1/2 tsp. garlic powder 4 bone-in chicken breast halves (about 2 lbs.)

2 medium all-purpose potatoes 2 carrots, sliced

DIRECTIONS 1. Preheat oven to 450°. Combine all ingredients in large plastic bag or bowl. Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated.

2. Arrange chicken, breast side up, and vegetables in 13 x 9-inch baking or roasting pan; discard bag.

3. Bake uncovered, basting halfway through, 45 minutes or until chicken is thoroughly cooked and vegetables are tender.

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Sesame Glazed Chicken Serves: 4 Prep time: 10 minutes | Cook time: 25 minutes

INGREDIENTS 1 Tbsp. Olive or vegetable oil 4 boneless, skinless chicken breast halves (about 1 ¼ lbs.)

1 envelope Lipton® Recipe Secrets® Kosher Vegetable Soup & Dip Mix 1 cup apricot preserves or orange marmalade ½ cup water ½ tsp. ground ginger 1 package (10 oz.) frozen broccoli florets, thawed and drained 1 Tbs. sesame seeds, toasted

DIRECTIONS 1. In a 12 inch skillet, heat oil over medium-high heat and brown chicken, turning once, about 6 minutes 2. Stir in soup mix blended with preserves, water and ginger. Stir in broccoli. Bring to a boil. Reduce heat to low and simmer covered for 25 minutes or until chicken is thoroughly cooked. To serve, sprinkle toasted sesame seeds over chicken and vegetables.

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Ranch Chicken Tenders Serves: 4 Prep time: 5 minutes | Cook time: 14 minutes

INGREDIENTS 2 Tbsp. parve margarine, melted 1 envelope Lipton® Recipe Secrets® Kosher Ranch Soup & Dip Mix 1½ lbs. chicken tenders or boneless, skinless chicken breast halves, cut into strips

DIRECTIONS 1. In medium bowl, combine margarine with soup mix. Add chicken to soup mixture and let stand 5 minutes 2. Heat 12 inch nonstick skillet over medium-high heat 3 minutes or until hot.

3. Add chicken mixture and cook, stirring occasionally, 6 minutes or until chicken is thoroughly cooked. Serve, if desired, with your favorite dipping sauce OR on buns with lettuce and tomato OR in warm flour tortillas with salsa.

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Ranch Style Steak Serves: 6 Prep time: 5 minutes | Cook time: 18 minutes

INGREDIENTS 2 lb. boneless steak 1 envelope Lipton速 Recipe Secrets速 Kosher Ranch Soup & Dip Mix 2 Tbsp. olive or vegetable oil 1/2 cup hot water

DIRECTIONS 1. In broiler pan, without the rack, arrange steak. Brush both sides of steak with soup mix combined with oil.

2. Broil steak until desired doneness, turning once.

3. Remove steak to serving platter. Add water to pan and stir, scraping brown bits from bottom of pan. Serve sauce over steak. Garnish, if desired, with sliced red onion and avocado.

4. Also terrific with Lipton速 Recipe Secrets速 Kosher Onion Soup & Dip Mix

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Sweet & Savory Beef Brisket Serves: 8

Prep time: 10 minutes | Cook time: 3 hours

INGREDIENTS 3 pound silver tip roast (shoulder roast) 1 envelope Lipton® Recipe Secrets® Kosher Vegetable Soup & Dip Mix 1 can whole peeled tomatoes, undrained and chopped ½ cup orange juice 1/3 cup firmly packed browned sugar 3 lb boneless brisket of beef 1 pack (10 oz.) mushrooms, quartered

DIRECTIONS 1. Preheat oven to 325. In large bowl, combine soup mix, tomatoes, orange juice and brown sugar.

2. In 13x9 inch baking or roasting pan, arrange brisket and mushrooms. Pour soup mixture over brisket and mushrooms.

3. Loosely cover with aluminum foil and bake 3 hours or until brisket is tender.

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Secret-Spice-Rub Roast Beef HOLIDAY: SHABBAT & HOLIDAY Use the secret rub on roasted chicken, fish and vegetables. The roast beef is a versatile dish that works as a main dish, in a sandwich and salad.

Serves: 10

INGREDIENTS

3 pound silver tip roast (shoulder roast) 1 packet Lipton速 Recipe Secrets速 Kosher Ranch Soup & Dip Mix 1 tablespoon smoked paprika 1 teaspoon ground cumin 1 teaspoon finely ground black pepper

DIRECTIONS 1. Combine ranch mix, smoked paprika, ground cumin and black pepper. Add a few drops of oil to make a paste.

2. Rub all over the roast and place in 9x13 baking pan or roasting dish.

3. Allow roast to sit out at room temperature for twenty minutes, absorbing the rub.

4. Preheat oven to 375 degrees.

5. Place roast in preheated oven and roast for 30 minutes.

6. Lower oven temperature to 350 and roast for an additional hour for medium doneness. If you would like the roast well done, roast for an additional 15 minutes.

7. Remove from oven and allow to rest for 20 minutes before slicing so juices redistribute properly.

8. Thinly slice and serve..

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Braised Flanken HOLIDAY: PASSOVER & YEAR ROUND This dish is a real winner. So easy to make, yet it tastes as if you spent all day in the kitchen.

Serve with mashed potatoes, noodles, or rice.

Serves: 8

INGREDIENTS 4 pounds short rib or flanken with bone 1 onion, sliced (1 cup) 1 large carrot, sliced (1 cup) 2 celery stalks, sliced (1/2 cup) 2 bay leaves 3 sprigs thyme 1½ cups red wine ¼ cup Lipton® Recipe Secrets® Kosher Onion Soup & Dip Mix 1 tablespoon tomato paste ½ teaspoon black pepper

DIRECTIONS 1. Preheat oven to 350 degrees. Combine all ingredients in 9x13 baking dish. Cover tightly with foil and braise in oven for 3½ hours.

2. Once meat is done, pour gravy out of pan and place in gravy separator to separate the sauce from the fat.

3. Turn oven to broil and place meat under broiler for 5 minutes. Pour strained sauce over the meat and serve immediately.

4. You can also refrigerate the meat overnight and skim the fat off the surface the following day. Reheat and serve.

NOTE: This dish freezes beautifully.

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Spinach Noodle Kugel HOLIDAY: HOLIDAY & SHABBAT Serves: 12

INGREDIENTS 10 ounce bag wide egg noodles 16 ounces frozen spinach, deforested, squeezed dry (packed into 1 cup) 6 eggs, beaten ½ cup canola oil 2 packets Lipton® Recipe Secrets® Kosher Vegetable Soup & Dip Mix 1 teaspoon salt ¼ teaspoon black pepper

DIRECTIONS 1. Preheat oven to 350 degrees.

2. Bring a large pot of water to a boil. Add noodles and cook until just done, about 10 minutes. Drain and cool.

3. Combine all ingredients with the noodles in a large mixing bowl with a spatula.

4. Line a 9x13-inch baking tray with parchment paper. Pour ingredients into pan 5. Bake uncovered for 40 minutes.

6. Serve hot or warm.

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Pastrami-Ranch Potato Latkes HOLIDAY: CHANUKAH Serves: 4 Makes: 12 party size latkes

INGREDIENTS 2 Yukon gold potatoes 1 egg, lightly beaten ½ cup diced pastrami 2 scallions finely chopped 1 packet Lipton® Recipe Secrets® Kosher Ranch Soup & Dip Mix, divided 1 tablespoon flour of choice Canola oil, for frying ¼ cup non-dairy sour cream ¼ cup mayonnaise ½ cup pastrami, for garnish Chives, for garnish

DIRECTIONS 1. Peel and grate Yukon gold potatoes. Squeeze out any excess moisture with a clean kitchen towel or thick paper towels.

2. Combine the potatoes with egg, pastrami, 2 scallions, 1 tablespoon ranch mix and flour.

3. Pour 1 inch of oil in a heavy-bottom frying pan and heat on medium-high heat, until oil is sizzling.

3. Dip a wooden skewer or edge of wooden spoon in oil; if oil starts to slowly sizzle and bubble it is ready for frying.

4. Once oil is hot enough, form tablespoon-size latkes from mix and fry until golden brown on both sides.

5. Drain on paper towels.

6. Combine the remaining ranch dressing, sour cream, and mayonnaise.

7. Once you finish frying latkes; fry up the pastrami for three minutes. Drain on paper towels, then use as garnish.

8. To serve: place latkes on platter and top each latke with a dollop of ranch crème, topped with more scallions or chives and crunchy pastrami, if desired. s.

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Carrot Tzimmes (Braised Carrots) HOLIDAY: ROSH HASHANA

Serves: 8 as a side dish

INGREDIENTS 1 pound carrots, peeled and cho pped into two-inch chunks 1 cup orange juice 1 packet Lipton® Recipe Secrets® Kosher Onion Soup & Dip Mix ½ cup water 3 whole cloves 1 cinnamon stick ¼ cup brown sugar ½ cup raisins

DIRECTIONS 1. Place all ingredients into 3-quart pot.

2. Turn heat on high and bring to a boil.

3. Lower heat and cook, covered, about twenty minutes, until liquid is reduced by half.

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MEET THE

THE KOSHER FAMILY LINE-UP

Lipton® Kosher Recipe & Soup Secrets Onion Soup & Dip Mix

Ranch Soup & Dip Mix

PARVE

Noodle Soup Mix

Vegetable Soup & Dip Mix

PARVE

PARVE

Matzo Ball & Soup Mix

Matzo Ball Mix

PARVE

MEAT

PARVE

Lipton® Kosher Consommé & Recipe Mixes Chicken Flavor Consommé & Recipe Mix

Consommé & Recipe Mix For Chicken Dishes

MEAT

PARVE

Chicken Flavor Consommé & Recipe Mix

Lower Sodium Chicken Flavor Consommé & Recipe Mix

Consommé & Recipe Mix For Chicken Dishes

MEAT

MEAT

PARVE

www.liptonkosher.com