Nice Recipes photos

May 20, 2014 · Posted in Recipes 

Some cool recipes images:

thai chicken soup
Image by elana’s pantry
I have to give full credit for this photo to my boys. They helped me stage the shot and then sat with me at the computer to crop and size the photo. They are becoming such little artists, having far surpassed me in this arena.

This delicious Thai Chicken Soup Recipe is based on a recipe from Cook’s Illustrated.

Passion For Peaches — Summer Peach Cake Recipe (August 28, 2011 / 28 Av 5771) …item..2f.. PEACHY CREAM CAKE (dairy) – Jun 27th, 2012 ….
Image by marsmet542
You should look for peaches that are unblemished and not too firm. Fresh peaches spoil quickly so don’t buy too many unless you’re going to use them. Peaches don’t get sweeter after they are picked so make sure get the ripest ones you can.

……..***** All images are copryrighted by their respective authors ……..


There is nothing better than combining peaches with cake and whip cream. This cake as an awesome example of that. Adding the almond extract flavoring just gives these roasted peaches that extra zing that makes it delicious! This original recipe for this cake is dairy, so feel free to substitute the pareve [non-dairy] ingredients for the real thing.

…..item 1)…. … Passion for Peaches … Cooking with peaches makes everything taste sweet and savory.

by Sarah Lasry

August 28, 2011 / 28 Av 5771

My kitchen is full of luscious summer peaches. These juicy, succulent fruit are at their tastiest from mid-June to late August. However because peaches and nectarines have a very short shelf life on my counter, my passion for peaches merges with my love for cooking. Some of my best summer-time recipes include these delicious fuzzy fruit. Whereas I realize it is not the same as eating them raw, these tasty fruits are still quite delicious when cooked and added to some delicious ingredients like ice cream, pastries, fish, or salads. They make everything taste sweet and savory, just like summer.

For more great peach recipes and summer meal ideas go to

—–..item 1a.. Summer Peach Cake Recipe:

img code photo……Peach Cake

There is nothing better than combining peaches with cake and whip cream. This cake as an awesome example of that. Adding the almond extract flavoring just gives these roasted peaches that extra zing that makes it delicious! This original recipe for this cake is dairy, so feel free to substitute the pareve [non-dairy] ingredients for the real thing.

12 peaches or nectarines, pitted and cut into 1/2 inch wedges
5 tblsp. orange or peach liquor
4 Tsp. lemon Juice
6 tbsp. + 1 tsp. granulated sugar
1 1/4 tsp. baking powder
3/4 tsp. salt
1/2 cup packed light brown sugar
2 large eggs
1 stick margarine, melted and cooled
1/4 tofutti sour cream
1/2 tsp. rum extract
1 tsp. almond extract
1/3 cup panko crumbs, crushed

Heat your oven to 425.

Step 1. Trow all your peach slices into a large mixing bowl. Add 4 tbsp. granulated sugar, orange liqour, and lemon juice. Toss well making sure to coat all the peach slices. Spread out all your peaches onto a baking sheet that has been lined with aluminum foil and sprayed with non stick spray . Bake in the oven for about 20-25 minutes.

While peaches are cooking:

Step 2: In a small mixing bowl add the flour, baking powder, salt and whisk them all together.

Step 3: In a separate small mixing bowl whisk together 1/3 cup granulated sugar and eggs until they have become thick (about 45 seconds) Slowly whisk in the margarine until combined.

Step 4: Add the sour cream and both extracts, whisk till combined.

Step 5: Add the flour mixture to the wet mixture and whisk everything together until combined

Step 6: Transfer half the batter into a greased 9 inch spring form pan. Then take 3/4 of your cooked and cooled peaches and press them into the batter.

Step 7: Sprinkle the panko crumbs generously over the peaches.

Step 8: Pour the rest of the batter over the top of the peaches and spread batter to cover the peaches as best as possible with a spatula.

Step 9: Bake in a 350 degree oven for about 40 minutes (rotating at least once) – Do the toothpick test to see if middle is cooked before removing.

Step 10 – let cake cool on counter for at least 30 minutes before running a knife around the edge and removing from spring form pan.

Serve with generous amounts of whip cream or ice cream and top with the remainder cooked peaches.

TIP: if you do not have panko crumbs feel free to use regular no spice bread crumbs
For the original recipe that was put out by cooks illustrated – all you would have to do is double the batter ingredients. Layer half the peaches on the bottom, cover with batter, and then layer again with peaches – sprinkle with breadcrumbs and a little more sugar and bake. – Also use real sourcream and butter.

—–..item 1b.. Roasted Peaches with Nutty Ice cream and Peach Sauce

imge code photo….Peach Roast


I am addicted to broiled/roasted peaches. I make a batch of them every Friday morning and I treat myself to them throughout Shabbos. I eat them as a snack plain out of the Tupperware, or throw them in yogurt and salads, or just serve them up for a simple dessert with a dash of whip cream . But when I have company I love to serve them this really easy delicious summer dessert that’s always is a big hit.

4 ripe Peaches, sliced into 1inch thick sections
1 tbsp. raw sugar
Favorite Vanilla Ice Cream
½ cup crushed walnuts or pecans
1 tbsp. lemon juice

Put your oven on high broil

Lay your peach slices onto a sprayed cookie sheet. Sprinkle peaches generously with the raw sugar. Put in oven and roast for about 2-3 minutes until sugar has caramelized . Watch the peaches carefully as not to burn them. Remove from oven and set aside. When cooled store half in airtight container and reserve other half for peach sauce.

Precut 5 squares of plastic wrap and lay them on your counter for easy access. Put your crushed nuts onto a paper plate. Put on gloves and working quickly scoop out balls of vanilla ice cream. Roll ice cream ball into the nuts generously coating with nuts. Place onto one square of pre-cut plastic and wrap ice cream ball tightly . Place in between palm of your hands and gently smoosh and flatten your ice cream ball into a round hockey puck shape. Place back into freezer immediately. Repeat and continue to desired amount of ice cream servings are made.

Take half of your roasted peaches and place in food processor. Add the lemon juice and if desired another tsp. of sugar for extra sweetness. Pulse until peaches are totally smoothed into a sauce like consistency. Remove and store in airtight container.

To serve: Unwrap nutty ice cream and lay on plate. Top with sliced roasted peaches and add peach sauce generously and serve immediately.

Tip: Roasted Peaches last up to 2 weeks in airtight container in fridge . The sliced peaches can be frozen but when defrosted they will be a lot mushier because of water content. The peach sauce freezes beautifully.

—–..item 1c.. Grilled Tilapia with Peach and Nectarine Chutney

img code photo….Peach Fish


Believe it or not Fish and Fruit is a great fresh tasting summertime meal combination. I often see a lot of fish recipes with fruit relish toppings which are all cold and not cooked. Because of my allergies I had to tweak these recipes and create chutney to top my simple fish with. This recipe works best on white fishes like tilapia and sea bass and have even used it as a topping for plain grilled chicken.

4 pieces of Fresh Tilapia Fillets
1 tsp. extra virgin olive oil
Kosher Salt & Fresh ground black pepper
For Chutney:
1 small red onion, sliced thin
2 tsp. olive oil
1 garlic, minced
2 peaches, diced into cubes
2 nectarines diced into cubes
¼ cup orange juice
¼ cup sweet white wine (like a moscato)

Fresh salt and pepper to taste

Lemon wedges as garnish

In a frying pan on med-high heat your olive oil. Sprinkle both sides of your tilapia generously with salt and pepper. Add the fish one piece at a time into the hot olive oil and cook your fish about 3-4 minutes on each side. Or until fish is cooked. Remove to platter and set aside.

In the same frying pan , add the olive oil for the chutney and heat on med high. Using a wooden spoon scrape up any cooked bits that are on the bottom of the pan and mix into the oil. Add the sliced onions and sauté for 4-5 minutes until onions have cooked. Add the garlic mix with onions and sauté for another 30 seconds and then add the diced peaches and nectarines. Mix and sauté everything for about 4 minutes then add the orange juice and white wine. Let the mixture cook down until the juices have mostly evaporated and thickened with the fruit, about another 4-5 minutes.

Remove from flame and season with salt and pepper to taste. Serve on top of freshly grilled tilapia.
……item 2)…. ORTHODOX UNION … … Enhancing Jewish Life

Peaches & Cream
By Eileen Goltz | Jun 27th, 2012…

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

Fresh peaches are starting to appear in the produce sections and I thought having a guide to help you pick out the very best of the best will set you on the road to delicious.

Peaches have been grown in the United States since the Spaniards brought them to North America in their early explorations. They’ve played an integral part in making the fruit industry in Georgia, South Carolina and California as successful as has been (just check out the names of a lot of Atlanta streets to see what type of influence the peach has).

You should look for peaches that are unblemished and not too firm. Fresh peaches spoil quickly so don’t buy too many unless you’re going to use them. Peaches don’t get sweeter after they are picked so make sure get the ripest ones you can. If you need to peel your peaches (and you don’t have to, there’s bunches of good-for-you stuff in the skin), you should first blanch them in boiling water for about 1 minute and then drop them into ice water immediately to cool. The skin should come off easily. Just know that peaches will turn brown very quickly after they are cut so you should sprinkle them with lemon or lime juice if you aren’t going to use them immediately.

The phrase “peaches and cream” can literally mean eating “peaches” and “cream” together in a dish or pie or cake or whatever way your imagination (or taste buds) desire. The following recipes all combine peaches and some kind of cheese or cream (sometimes pareve) and every single one of them is going to make you say you’all come back and try it again real soon!


img code photo … Peaches and Cream Pie…


Servings: 8


3/4 cup flou

1/2 teaspoon salt

1 teaspoon baking powder

1 (3 ounce) package non-instant vanilla pudding mix

3 tablespoons butter, softened

1 egg

1/2 cup milk

1 (29 ounce) can sliced peaches, drained and syrup reserved

1 (8 ounce) package cream cheese, softened

1/2 cup white sugar

1 teaspoon ground cinnamon

1 tablespoon sugar


Preheat oven to 350. Grease sides and bottom of a 10 inch deep-dish pie pan.

In a mixing bowl or a food processor combine flour, salt, baking powder and pudding mix. Process just to combine. Add the butter, egg and milk and process until combined. Pour the mixture into the prepared pie pan. Arrange the peach slices on top of the pudding mixture. Don’t clean the processer bowl. Put the cream cheese in the bowl and mix until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Process until smooth.

Spoon the cream cheese mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon and sprinkle it over the top of the peaches. Bake for 30 to 35 minutes, until golden brown. Chill completely before serving.

Modified from a recipe by Debbi Borsick, source unknown. Submitted by Tracey Malrick.

—–..item 2e.. PEACHES AND CREAM BAKE (dairy or pareve)

Servings: 8


1 lb French bread or challah egg bread, cut into chunks

8 large eggs

2 1/2 cups milk or half-and-half or non-dairy substitute

1/3 cup sugar

2 teaspoons vanilla

2 15-oz. cans sliced peaches packed in juice, drained

2/3 cup packed brown sugar

1 teaspoon cinnamon


Grease a 9X13 baking pan. Arrange the bread pieces so they fit tightly in the pan. In a large bowl, combine the eggs, milk, sugar and vanilla and whisk to combine. Pour the liquid over the bread. Arrange peach slices on top of the mixture and sprinkle the brown sugar and cinnamon over the top. Cover tightly with plastic wrap and refrigerate for at least 8 hours.

30 minutes before baking, take the pan from the refrigerater. Preheat oven to 350. Bake uncovered until the top is lightly browned and cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.

Modified from

—–..item 2f.. PEACHY CREAM CAKE (dairy)

Servings: 8


3/4 cup self-rising flour

1 package cheesecake or vanilla instant pudding mix (3.4 ounce)

3 tablespoons butter, softened

1 egg

1/2 cup milk

1 large (about 28 oz) can sliced peaches, drained; save the juice

8 oz cream cheese, softened

1/2 cup sugar

1/4 teaspoon cinnamon mixed with 1 1/2 teaspoons sugar


Preheat oven to 350. Grease a 10-inch deep dish pie plate. In a mixing bowl combine the flour, pudding, butter, egg and milk. Mix to combine. Spread the batter into the prepared pan. Arrange the peach slices over the top of the batter. In the bowl of an electric mixer or food processor combine the cream cheese, sugar and 3 tablespoons peach juice and process for 2 minutes. Spread the topping over the top of the peaches, leaving a 1-inch border. Sprinkle the cinnamon sugar over the top of the cream cheese mixture. Bake for 35 to 45 minutes. Cool and refrigerate.

Submitted by Charlie Aronoes of New York, NY; original source unknown.


Servings: 8


2 cups cubed cooked chicken

1 tablespoon herbs de Provence

1 1/2 cups seedless red or green grapes, halved

1/2 cup chopped celery

1/2 cup slivered almonds, toasted

1 fresh pineapple cut into tidbits

3 to 4 peaches, sliced

1 head of romaine lettuce, shredded

2 cups fresh baby spinach


3/4 mayonnaise

1 teaspoon herbs de Provence

1/2 cup frozen pareve whipped topping, thawed

1/2 teaspoon salt

3 tablespoons pine nuts


In a salad bowl combine the chicken, 1 tablespoon herbs de Provence, grapes, celery, almonds, pineapple and peaches. Mix to combine. In small bowl combine the mayonnaise, herbs de Provence, pareve whipped topping, salt and pine nuts. Mix to combine. Pour the dressing over the chicken mixture; stir gently to combine. To serve, arrange the lettuce and spinach on a serving platter or individual plates; spoon chicken mixture over greens.

Modified from

—–..item 2h.. CREAMED CHICKEN AND PEACHES (meat)

Servings: 4


1 tablespoon olive oil

4 boneless skinless chicken breasts

salt and pepper

3 peaches, cut into wedges

1 shallot or 1 tablespoon onion, minced

1/2 cup white wine

2 tablespoons Dijon mustard

1/2 cup non-dairy almond milk or soy milk

1/3 cup snipped chives or green onions


Heat the oil in a large frying pan. Lightly sprinkle both sides of chicken with the salt and pepper and then cook them just until golden on each side so that it’s just done in the middle, 10 to 12 minutes. Immediately remove the chicken from the pan and set it aside on a plate.

After removing the chicken from pan, reduce heat to medium and add the wine. Stir so that the bits on the bottom are scraped up. Add the peaches and onion and stir to coat, 3 to 4 minutes. Stir in the mustard and non-dairy substitute; whisk to combine. Place the chicken into the sauce and cook, uncovered for 2 to 3 minutes. Spoon the sauce over the chicken as it cooks. Season with more salt and pepper if needed. Place on a serving platter and sprinkle the top with chives and serve.

Modified from Chatelaine magazine.


Servings: 8


1 lb block or ball of mozzarella, cut into slices

5 to 6 ripe peaches (not too mushy), cut in half, pitted

1 tablespoon minced onion

2 tablespoons oil

1 head each romaine and bibb lettuce, combined

1/3 cup rice wine vinegar

1 tablespoon fresh lime juice

zest of one lime

1 tablespoon honey

1/2 cup olive oil

salt and pepper to taste

1/3 cup shredded basil leaves


In a small bowl combine the minced onions and vinegar. Whisk in the lime juice, zest, honey, salt and pepper. After the mixture is combined add olive oil and whisk to combine, then set it aside. Arrange lettuce on a large platter and set it aside.

Brush a grill pan with oil and then grill the peach halves, cut side down for about 3 or 4 minutes or until there are grill marks and the peaches are warm. Flip them over and grill for 2 to 3 more minutes. Place the peaches on a cutting board and cut them into thin slices. Arrange the peaches and mozzarella slices on top of the lettuce in whatever pattern you like. Sprinkle the shredded basil over the top and then drizzle the dressing over the top and serves.

From my files, source unknown.

—–..item 2j.. CREAMY PECAN PEACH PIE (dairy)

Servings: 8


1 readymade pie crust, uncooked

4 cups sliced peeled peaches

2 tablespoons peach preserves

1 cup sugar

1 cup (8 oz) sour cream

3 egg yolks

1/4 cup flour

1 teaspoon vanilla


1/2 cup flour

1/2 cup packed brown sugar

1/4 cup sugar

3 tablespoons chopped pecans

1 teaspoon ground cinnamon

1/4 cup cold butter, cubed


Preheat oven to 425. In a large bowl, combine peaches and preserves. Spoon the mixture into the pie shell. In a bowl combine the sugar, sour cream, egg yolks, 1/4 cup flour and vanilla. Whisk to combine and then pour the mixture over the peaches. Bake for 30 minutes.

Meanwhile, in a small bowl, combine the 1/2 cup flour, sugar, brown sugar, pecans and cinnamon. Cut the butter into the mixture until it resembles crumbs. Sprinkle the crumb mixture over the top of the peaches.

Bake for 15 to 20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving.

Modified from

—–..item 2k.. KIWI PEACH AND CREAM SALSA (dairy)

You can vary the amount of fruit or onion in this salsa and a few drops of a hot sauce if you like a little kick.

Servings: 8 – 10


1 package (8 oz) cream cheese, softened (you can use chive cream cheese too)

2 peaches, chopped

2 to 3 kiwis, peeled, chopped

1 red pepper, finely chopped

4 to 6 green onions, sliced thin, green and white parts

2 to 4 tablespoons finely chopped parsley or cilantro

1/2 to 2/3 cup creamy Italian Dressing

corn chips or crackers


Spread the cream cheese on to the bottom of serving plate, leaving about an inch around the edge. In a bowl combine the kiwi peaches, red pepper, green onion, parsley and the Italian dressing. Mix to combine and then spoon the mixture over the cream cheese. Serve with chips and crackers.

My files, source unknown.

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen.


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