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Kosherbyte.com
3926 W Touhy Ave # 325
Lincolnwood, IL 60712

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TOLL FREE: 866-656-5560
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Recipes

Our products are very versatile. You can design delicious and nutritious meals using our products. All recipes include items from our online store. We will be updating this page once a week for your information.

Honey Sweet & Sour Sauce

1/2 c ketchup
1/4 c Honey Acres honey
2 tbp. lemon juice
1 tsp. cornstarch
1/2 tsp garlic salt

Combine ingredients and cook over medium heat 2-3 minutes or until mixture boils and thickens. Serve over fish or chicken.


Sweet Potato Tzimmes

6 cups sweet potatoes, peeled and sliced
6 cups sliced peeled cooking apples
1 1/2 cups carrots, peeled, sliced
1 cup small, pitted prunes, cut in half
2 tsp. grated orange peel
1/4 cup unsweetened orange juice
1/4 cup Honey Acres honey
2 Tbls. light brown sugar
pinch of cinnamon

Preheat oven to 350 degrees. Spray a 9x13 baking pan with Pam. Layer half of the potatoes in the bottom of the pan, cover with a layer of half the apples. Layer carrots and prunes over these layers. Repeat. Combine remaining ingredients and pour over the vegetables. Cover tightly with a sheet of aluminum foil that has been pierced with several slits so steam may vent.
Bake for 1 to 1 1/2 hours or until dish is steamed and tender.



Salmon Artichoke Tidbits

1 cup smoked salmon, flaked
4 eggs
1/2 pound cheddar cheese, grated
2 6 oz. cans marinated artichoke hearts, drained and chopped
3 green onions, finely chopped
12 Partners or Wisecrackers crackers, crushed

Mix all ingredients thoroughly. Place in a buttered 9 inch baking pan. Bake at 325° for 1 hour. Cut into 32 tidbits.


Clear Brook Farms PreservesGrandmothers Thumbprint Cookies

½ cup shortening
¾ cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla extract
¾ cup flour
½ teaspoon salt
1 ¼ cups rolled oats
1 ¾ cups finely chopped walnuts or pecans
Clearbrook Farms Preserves
In a large mixing bowl, cream shortening and sugar. Add egg and vanilla
and beat well. Gradually sift in the flour and salt and blend thoroughly.
Add oats and ¾ cup of the nuts and mix well.
Cover and refrigerate until well chilled.

Preheat oven to 300 degrees

Shape the chilled dough into balls about 1-inch in diameter. Roll balls
in the remaining walnuts or pecans and place on greased cookie sheets.
Make a thumb print in the top of each ball and fill dents
with your favorite Clearbrook Farms Preserves

Bake in the center of the oven for 25 - 30 minutes, or until lightly browned.
Makes about 35 cookies.


Sauce for Grilled Chicken

6 tbp Clearbrook Farms Wild Maine Blueberry
4 tbs white vinegar
½ tsp ground ginger
1 tbs soy sauce
4 tbs margarine

In a heavy saucepan, add first 4 ingredients. Stir over low heat until it thickens slightly. Stir in soy sauce. Just before serving, add margarine and stir. Spoon over chicken.


Bone Suckin Meatloaf

1 ½ lbs ground beef
1 med onion
½ c Bone Suckin Sauce
1 egg, beaten
1 ½ tbs salt
½ tbs pepper
1 c toasted bread crumbs

Combine all ingredients. Place in a loaf pan and bake at 350 for 1 hour. Baste with additional sauce during cooking time. Serves 4-6.


Partners Perfect Northwest Salmon Spread

5 oz Kasilof Smoked Salmon
8 oz cream cheese
1/3 c sour cream
1 med garlic, crushed
2 tbs green onion, minced
2 tbs Morton & Bassett Dill Weed
2 tsp fresh lemon juice
pinch cayenne pepper
pinch Morton & Bassett Black Peppercorns, freshly ground

Cream together softened cream cheese, garlic, green onion & lemon juice. Blend in sour cream. Add finely shredded smoked salmon, blending thoroughly. Stir in Dill, cayenne and black peppers. Refrigerate 6-8 hours before serving. Serve with Partners Fresh Garlic crackers.


Black & White Coffee Chip Cookies

1 ½ c flour
½ c tsp baking soda
¼ tsp salt
2/3 C of marg
2/3 c firmly packed brown sugar
½ c white chocolate chips
½ c sugar
1 lg egg
4 tsp Perfect Potful ground coffee
½ c semi-sweet chocolate chips
1 tsp instant coffee powder dissolved in 1 ½ tsp Morton & Bassett pure vanilla extract

Preheat oven to 375 Degrees. Lightly grease baking sheet or line with parchment paper. Sift together the flour, baking soda, and salt in a small bowl. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg, instant coffee-vanilla mixture and Perfect Potful ground coffee and blend for 1 minute. Add the flour mixture and mix until blended, 1 minute. Stir in both types of chocolate chips. Drop rounded tablespoons on to baking sheets. Bake for 12 - 14 minutes. Cool on wire racks. Makes about 40 cookies.



SMOKED SALMON SALAD

1 lb. KASILOF FISH SMOKED SALMON
1/2 c. sour cream
1/3 c. cucumber peeled, seeded and diced
1/4 c. almonds, slivered
1/2 green pepper, chopped
2 tbsp. chives, chopped
1/2 tsp salt
1/8 tsp. white pepper
1/2 tsp MORTON & BASSETT DILL WEED

Cut KASILOF FISH SMOKED SALMON into bite sized pieces. Toss gently with sour cream, cucumber, almonds, chives, salt, pepper and dill. Heap into lettuce cups.


BERRY FRUIT BARS

2 c. all purpose flour
1 1/2 c. sliced almonds (divided)
1 c. cold butter or marg.
1 c. brown sugar, firmly packed
1 tsp. MORTON & BASSETT PURE VANILLA EXTRACT
1 1/3 c. CLEARBROOK FARMS BLUEBERRY, STRAWBERRY OR PEACH Preserves

In the bowl of a food processor fitted with the blade, combine the flour, 1 c. of almonds, butter or marg., brown sugar and vanilla. Process until the mixture resembles coarse crumbs. Reserve 3/4 c.of the crumb mixture.
Pre-heat the oven to 350*F.
Press all of the remaining crumb mixture into an 11 X 17 jelly roll pan (ungreased). Prebake the crust for 10 to 15 minutes or until lightly browned. Remove from oven and spread CLEARBROOK FARMS PRESERVES over the crust.
Sprinkle the reserved crumbs and remaining 1/2 c. of almonds over the preserves. Return to the oven and bake for 25 to 30 minutes or until lightly browned. Cool and cut into bars.
Makes 36 - 2 1/2" X 1 1/2 " bars.
HINT: Microwave the preserves for 20 seconds to soften.


FETTUCCINE WITH MUSHROOMS AND ARTICHOKE HEARTS

4 tbsp. olive oil
1 lb. mushrooms, sliced
3 lg. garlic cloves, minced
1 lg. bell pepper, diced
1 9oz package frozen artichoke hearts, thawed and drained
1/2 c. whipping cream
1/2 c. vegetable stock or milk
1/2 c. grated parmesan
1 tsp. salt
12 oz AL DENTE PASTA

Saute mushrooms and garlic in oil over medium high heat for 6 minutes. Add peppers for 3 more minutes. Add artichokes, cream, stock and cheese. Simmer for 3 minutes. Season with salt and pepper. Cook AL DENTE PASTA 3 minutes. Drain. Toss pasta with sauce.


Please check back often. We are always updating our recipes.