ILLYSA Recipe Reviews (Pg. 1) - (18377427)

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Reviewed: Mar. 20, 2008
The reason these don't taste like a traditional Jewish bakery is the butter: a Kosher baker would use oil so that the hamentashen will be pareve. I've made these and the oil recipes; both taste great to me. However, for those of you needing a non-dairy hamentashen, go with the other hamentashen recipes.
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Reviewed: Dec. 27, 2005
excellent! And easy to follow recipe. Thanks so much for sending this in. My family has a new Chanukah tradition.
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Zucchini and Onion Pancake

Reviewed: Dec. 20, 2005
In response to the criticism that the "pancakes" do not hold together: the challenge is not with the recipe it's with expectations set up by the name pancakes. This is a recipe for a "latke", a yiddish word that is loosely translated as pancake. A latke is not a flour pancake, it is a vegetable pancake-like thing. Latkes don't hold together like a smooth pancake, even when made with potatoes - instead they have bits of vegetable that stick out, turn crispy, fall apart. So, you have to imagine you're living in Eastern Europe to enjoy this simple vegetable recipe or, if you really want a pancake, add flour and egg. Good luck!
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Baked Slow Cooker Chicken

Reviewed: Jan. 9, 2005
This recipe was fantastic -- I never would have thought up the aluminum foil idea. The chicken tasted like it had been roasting in the oven all day -- but I'd been at away at work while it cooked safely in the slow cooker. The meat just fell off the bone, I loved the ease of preparation and my family loved the juicy chicken dinner.
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