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Home » Dinner Recipie
Dinner Recipie

Pasta WITH Meat Sauce

1 lb. Ground Beef
1 Large Onion (diced)
1 Green Pepper (diced)
1 Clove Garlic (chopped)
16 oz. Gefen Tomato Sauce
2 oz. Bartenura Balsamic Vinegar
3 oz. Alfasi Special Reserve Merlot
1-cup Beef or Chicken Stock
Salt to-Taste
Pepper to-Taste
2 tbs. Italian Herbs

2 Boxes Favorite Pasta

1) Boil pasta as per directions on the box, drain and reserve.
2) Sauté onions & peppers until translucent.
3) Add meat & let brown.
4) Add balsamic, wine and garlic and let reduce by half.
5) Add sauce & spices and let simmer for 45 min.
6) Serve over pasta.
Note: The longer cooked the better.
Note: Can be increased proportionately as needed.

Rib Roast

W/ Sun-Dried Tomatoes

4 lb. Rib Roast
1 Large Onion (sliced)
4 oz. Button Mushrooms (cut in quarters)
1 Bottle Savion French Dressing w/ Sundried Tomatoes
4 oz. Baron Herzog Merlot
2 oz. Bartenura Balsamic Vinegar
1 Clove Garlic
Salt to Taste
Pepper to Taste

1) Rub meat with garlic and sprinkle with salt and pepper.
2) Place onions and mushrooms in pan and place meat on top.
3) Mix dressing, wine and balsamic and pour on meat.
4) Roast uncovered at 350° for approximately 15-20 min. per pound.

Chicken Cacciatore

2- 3½ lb. Chickens (cut in ¼'s)
4 oz. Baron Herzog Cabernet Sauvignon
2 oz. Bartenura Balsamic Vinegar
1 cup Flour
4 oz. Gefen Cooking Oil
1 lg. Onion (sliced)
6 oz. Mushrooms (sliced)
2 med. Red Peppers (sliced)
2 med. Green Peppers (sliced)
3 clove Garlic (crushed)
12 oz. Gefen Tomato Sauce
6 oz. Chicken stock
1 tsp. Gefen Lemon Juice
Salt and Pepper to taste

1) Season flour with salt and pepper and add chicken.
2) Sauté chicken until brown and reserve on side.
3) Sauté onion, until brown, in the same oil.
4) Add peppers and garlic.
5) Add wine and balsamic and reduce by ½. Add stock and let reduce again.
6) Add tomato sauce, mushrooms and lemon juice & season.
7) Place chicken in a covered casserole, cover with sauce and bake @ 350°for 45 min.- 1 hr..
8) Great over rice or noodles.

FANCY Broiled Salmon

4 8 oz. Salmon Steaks or Fillet
3 oz. Baron Herzog Chenin Blanc
2 oz. Lemon Juice
1 tsp. Favorite Spices
Salt and Pepper to Taste

1) Rinse fish in cold water.
2) Place fish in pan.
3) Pour liquid ingredients over fish.
4) Season.
5) Broil for about 4-5 minutes each side.

Grilled Salmon with Balsamic Glaze

4 8-oz. Salmon Fillet
1 tsp. Favorite Spices
Salt and Pepper to Taste

3 oz. Baron Herzog Champagne
3 oz. Bartenura Balsamic Vinegar
3 oz. Sugar

1) Rinse fish in cold water.
2) Place fish in pan.
3) Season.
4) Grill for about 4-5 minutes each side.
5) Remove.
6) Place all ingredients for glaze in a saucepan.
7) Bring to a boil and let simmer until reduced by half and syrupy.
8) Spoon over salmon.
9) Serve hot or cold.

CLUB Steak Diane

4 Boneless Club Steaks Cut 3/4-inch Thick
1 tbsp. Margarine
2 tbsp. Finely Chopped Shallots Or Onion
2 cloves Garlic, Crushed
1 cup Sliced Fresh Mushrooms
¼ cup Beef Stock
2 tsp. Deli-Style Mustard
1 tsp. Bartenura Balsamic Vinegar
2 tsp. Parsley (chopped)
4 oz. Bartenura Chianti

1) Melt margarine in a large non-stick frying pan over medium heat.
2) Add shallots and garlic. Cook 2 minutes.
3) Stir in mushrooms and cook 3-4 more minutes. Remove from pan and set aside.
4) Increase heat to medium-high. Add steaks and cook 6-7 minutes for medium-rare (140°F), turning once. Remove steaks to a warm platter.
5) Decrease heat to medium. Add stock, wine, mustard, balsamic and reserved mushroom mixture. Bring to a boil.
6) Stir until liquid is slightly reduced, about 1 minute.
7) Spoon sauce over steaks and sprinkle with parsley.

BEEF Stuffed Cabbage

2 lb. Ground Beef
½ Cup Rice
1 head Cabbage
1 Onion (grated)
2 Eggs

½ cup Beef Stock
½ cup Kedem Concord Grape Wine
16 oz. Gefen Tomato Sauce
3 oz. Lemon Juice
Brown Sugar To Taste
½ cup Black Raisins
Pinch Of Ground Cloves
Salt To Taste
Pepper To Taste

1) Core cabbage and put whole head in boiling water for 3 minutes.
2) Remove and separate leaves.
3) Trim heavy membrane that runs down the center of the leaf.
4) Set aside as many leaves as you want to stuff. Cut up remaining cabbage and line bottom of heavy roasting pan with them.
5) Mix ground beef, rice, eggs, onion, salt and pepper.
6) Put 1 tablespoon of beef mixture in each leaf and roll up, roll tight and make sure that the sides are tucked in.
7) Put stuffed cabbage leaves in pan with fold side down.
8) Put tomato sauce, wine, beef stock, sugar, seasoning and lemon juice in a saucepan and bring to a boil.
9) Brown cabbage rolls in a 350° oven.
10) Remove from oven and scatter with raisins and cover with sauce.
11) Add water to cover, if needed, and bake, covered for 2 hours at 350°.

CHICKEN en Chardonnay

1- 3-4 lb. Chicken
8 oz. Baron Herzog Chardonnay
2 Cloves Garlic
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Chili Powder
½ tsp. Paprika
1 tsp. Dried Herbs

1) Rinse chicken in cold water & let drain.
2) Rub chicken w/garlic inside and out.
3) Mix spices w/2 oz. wine to form a paste & spread on chicken.
4) Place in pan breast side down and pour ½ wine on top.
5) Roast, covered, at 350° for ½ hr..
Uncover & pour remaining wine over chicken and finish cooking ( ½ hr.), basting every 10 min.

Broiled Tuna

4-6 oz. Tuna portions
2 oz. Bartenura Balsamic Vinegar
3 oz. Teal Lake Shiraz
2 oz. Olive Oil
½ tsp. Garlic Powder
½ tsp. Onion Powder
Pinch Cayenne Pepper
Pinch Salt
2 sprig Rosemary

1) Mix all ingredients, except for the fish, in a corningware or glass bowl.
2) Add fish and let marinate for 1 hour.
3) Remove and broil for 3 or 4 min. per side.


2 1/2 lb Kosher-cut beef short ribs 1/3 c Cubed onion 1/3 c

Celery 1/3 c Carrots 1 Bay leaf 1/4 c Brandy

2 c Beef stock 1 tb Arrowroot Salt, pepper 1 Onion –

cut int - 3-inch julienne pieces 1 Turnip -- peeled and cut into

- 3-inch julienne pieces Parsley -- chopped

Heat 2 tablespoons oil in large skillet. Add ribs and sautés 2 minutes on

Each side or until browned. Remove from pan. Set aside. Add another 2

Tablespoons oil to skillet and heat. Add cubed vegetables and bay leaf and

Sautés 5 minutes or until browned. Place sautéed vegetables and ribs in

Roasting pan. Bake at 450F 15 to 20 minutes. Add brandy and stock. Reduce

Oven heat to 350F and bake, covered, 1 hour and 45 minutes to 2 hours, or

Until meat falls away from bone. Remove ribs from pan. Set aside. Discard

Cubed vegetables. Strain pan liquid. Heat 1 tablespoon oil in small

Skillet. Stir in arrowroot until smooth. Cook and stir until golden brown.

Stir in 1/2 cup strained liquid until well blended. Cook, stirring, until

Smooth and slightly thickened. Gradually add remaining strained liquid and

Continue cooking over medium-low heat, stirring until sauce is smooth and

Slightly thickened. Strain again. Season to taste with salt and pepper.

Heat 1 to 2 tablespoons oil. Add julienne onion and turnip and sautés until

Lightly browned. Place julienne vegetables on short ribs and pour sauce

Over all. Garnish with parsley.
2 cups and 2 tablespoons of water (bottled water yields a tastier sobret)
1/4 cup of sugar
1/2 cup best quality honey
5 cups of peeled, cored, diced apples
(4 to 5 large apples ; use 2 or more varieties for best flavor)
1 teaspoon high quality ground cinnamon
1 cup of chopped walnuts (optional)
1/2 cup of chopped pitted dates
1/2 cup of chopped dried apricots
1 tablespoon pomegranate molasses
3 tablespoons of honey
5 apples, preferably granny smith, peeled, cored & sliced
2 teaspoons cinnamon
1/2 cup raisins or dried cranberries
2 tablespoons of vanilla
4 eggs
1 cup of oil
1/4 cup of orange juice
1/4 cup of sugar
3 cups flour
3 teaspoons baking powder
2 cups of sugar

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