raizyscookin raizyscookin

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Raizy Fried  Jewish Woman👧, Homemaker🏡️❤️👫 Creative Entrepreneur💼, Strawberry Addict🍓 💥FREE recipes 💥FREE personal speculations raizy@raizyscookin.com


#קול_אשה Here's some inspo for your Shabbos or Shavuos tablescape.

Flowers: @gourmetglattlakewood
Dishes: @carmona_new_york
Goblets: @carmona_new_york

How I feel😉... #JustHadToShare
(Photo from @oliveetoriel)
To take it a step further, I say:
If you are happy with your life and what you have #KolHakavod👍, don't work.
But if you want more, work for it. .
I don't want to hear you complaining & being envious of the lifestyle of others, if you are not willing to work for it. You can't have it all.
Just the way I feel.... What do you guys think? .

DISCLAIMER: If you inherited an everlasting money flow, this message doesn't apply to you.
💕People don't agree with me all the time. I pay attention to the feedback, but not always do I agree. This time, after contemplating - I agreed.

Here's another addition to your Shavuos Menus.... It was a pleasure working along with @arrocreative for @monseyglatt . I especially loved❤️ the caption they put on the ad for Monsey Glatt where my recipe was featured in. Ready? Here it goes: "And the cheese stays alone..." 😂
. ➡️Coffee Garlic French Roast⬅️
1 3lb. French roast
8 cloves fresh garlic, crushed
2 teaspoons regular coffee/coffee granules, dissolved in 1 teaspoon hot water
¼ cup olive oil
1 tablespoon Brown sugar
½ teaspoon salt
¼ -1/2 teaspoon freshly ground black pepper
½ cup Coke

Preheat oven to 350
In a small bowl, combine the crushed garlic, coffee, oil, brown sugar, salt & pepper. Rub the mixture all over the roast.
Place the roast in a 9x13 pan and Broil on Hi for 5 minutes, uncovered.
Remove the pan from the oven and pour the coke over roast.
Cover pan tightly with silver foil. Place the pan back into a preheated oven at 350.
Bake for 3 hours.
Once removed, let it cool.
When cooled, slice and season with additional freshly ground black pepper, if needed.

I'm sure you see her beautiful styling in the Mishpacha, and own (and are obsessed over) her cookbook. She's also an integral player @betweencarpools (- a great site for the best recipes, tips and advice for Mamas). Renee has mastered the art of styling food to be Perfectly imperfect and rustic, yet in a polished manor - her signature style.
I see Renee as not just an extremely talented woman and amazing food stylist, she's a trend-setter, a nice person, and a Leader in her industry!

Not too long ago, when I was thrown into this career, I had lots of questions about the food styling industry.
I remember the first time I gathered the guts to call Renee with my petty questions... I was shy (yup, I can be pretty shy at times, believe it or not🙈) and had a whole dozen butterflies roaming my stomach.
But two minutes into the conversation, I relaxed. Renee was so kind and seemed so glad to help.
Renee answered all of my questions and even offered bonus tips and advice from her years of experience.

So Renee, this post is just to publicly Thank you for playing that very special part in my career, for helping and for pushing me to do it.
Finding someone like you was super refreshing in a world of many stuck-up snobs. So many people won't help and share with others, in terror of eventually losing out.
God has enough to give for everyone!
Renee, We need more people like you, in this world like you!

I was also fortunate to have attended a food styling class given by Renee, at the Kosher Food Bloggers Event in 2015. (That is where I heard Renee say the above quote.)

Who says dessert always gotta be mousse pies and compote? I'm going to prepare some homemade pops this year for Shavuos.
When the 🌞warm weather comes around I always like to have ice pops in the freezer. I like HOMEMADE pops, because they are a great activity to do with the kiddies 👫 and IMhO they taste way better when I actually know what's in there😋! I love💕 these stainless steel popsicle molds because they are super easy to use.
These also come along with a beautifully designed (😉) mini book with many recipes for both dairy and non-dairy ice pops.

When I was prepping the pops for the Cookbook Photo Shoot, I made a double batch of each. Just in case, they didn't come out perfect. (I was taught that it's always better to be rather safe, than sorry.) Guys, I just put the molds under a stream of warm water for a few seconds and every single-bingle pop slid out perfectly, I was amazed😁!
The molds, and the bamboo popsicle sticks are all re-usable and BPA free. #WinWin

Oh, and because I'm the nicest person around, and I want you to get THE BEST ONE, I made it super convenient for ya all, and put the amazon link to this particular product in my instagram bio! #GetYours #ThankMeLater
Besides for informing you all about this great product, I am so proud to show off this amazing product. I also wanted to show off my work I did for this product from Bopan Organix.
I did the Cookbook photography, Styling and graphic design (when it was still ❄️ outside ⛄) . Oh, and the mini promo video up there too😉!

#Shavuos2017 Regular stuffed shells are taken up a notch here, with a kick of horseradish flavor. If you are not a fan of spinach, feel free to omit it, it will taste great without it too. (This recipe can also be done with regular cream cheese and without the spinach, should you desire good old classic stuffed shells.) You can serve this in a 9x13 dish or in individual ramekins.
➡️Spinach stuffed shells with a Horseradish Kick⬅️
1 12 ounce package jumbo pasta shells, cooked according to package directions.
1 cup frozen spinach (defrosted, squeezed dry)

1 ½ cups Mehadrin farmer’s cheese
4 oz. J&J horseradish cream cheese
4 oz. whipped cream cheese (plain)
Sat & pepper, to taste
2 cups marinara sauce
½ cup milk
1 8 ounce package Mehadrin shredded cheese


Preheat oven to 375 degrees

Combine spinach, farmer’s cheese, horseradish cream cheese salt and pepper together. Stuff about 2 tablespoons of the mixture into each shell.

In a small saucepan, bring the marinara sauce to a boil. Lower the heat and add in the plain cream cheese, whisk well till combined.

Add in the milk and whish until a smooth sauce forms.

Place half the sauce in a 9x13 baking dish or in individual dishes. Top with the stuffed shells.

Pour remaining sauce and shredded cheese over the shells and bake uncovered for 25-30 minutes or until cheese is melted.

Serve hot out of the oven.

#TomorrowNight Looking forward to a great event iyh this Tuesday @gourmetglattlakewood.
The fabulous @naominachman will do a Cooking Demo.
The Winner of the contest will also be selected at the event. The judges - @naominachman, myself and a Guest Judge will taste & judge the four finalist's dishes.
Can't wait to meet some of you😊! .
#Cooking #KosherFood #Shavuot2017 #GourmetGlatt #Demo #Cheese

#BelatedBlandBreakfast 👌
Did you hear Bland food is sorta trending now😂? No?! Ok, so that's why you follow me. I'm here to tell you about it all. Right?😉
BLAND is a "flavor time-out" they say. Bland is a qiuet place to explore the nuances and distinction in food.

You just need Quality Wholesome ingredients and you've got a successful bland dish. Like this perfect piece of toast with a poached egg.
Another example of a bland trend: Noodles with Cottage cheese. (No Ketshup!😉)

Two favorites combined. Cheesecake plus milk’s (and yours) best friend – Oreos. Need I say more?
Yields: 1 9 inch cake
22 Oreo cookies, coarsely chopped
¾ stick Mehadrin butter, at room temperature
1 pound (2 8-ounce packages) Mehadrin cream cheese, at room temperature
1/2 cup granulated sugar
1teaspoon vanilla sugar
2 large eggs, at room temperature
3 tablespoons corn starch
1/2 cup Mehadrin sour cream
1/8 teaspoon fine salt
Topping Cream:
8-ounce (½ container) Mehadrin sour cream
1 ½ tablespoon sugar
½ tablespoon vanilla sugar
Oreo cookies, for decoration (optional)

In a food processor, coarsely grind the Oreo cookies. Remove ¾ cup of crumbs, and set aside for later. But in the butter and process a bit to combine with remaining crumbs. Press the crumb and butter mixture into the bottom of a 9 inch pan to form a crust.

Preheat the oven to 350°F.

In a large bowl, or an electric mixer to beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the vanilla, cornstarch, then add the eggs, one at a time, beating until combined. Beat in the sour cream and salt. Do not overmix. Stir in the ¾ cup of Oreo crumbs.
Pour batter into the pan. Bake for 40 minutes.
Transfer to wire racks to cool completely.
Meanwhile combine the topping ingredients in a small bowl. Once cake is cool, smear a layer of topping. Decorate with pieces of Oreos.
Refrigerate at least 4 hours, or overnight, before serving.

😊#SillySundaysRaizysCookin 📌#PinterestInspired
BREAKFAST SUSHI is pretty cool!
Kids, or no kids, I would make this even for myself!
You will need: banana, vanilla greek yogurt, fruity pebbles cereal, chocolate syrup

Peel the banana. Spread a layer of greek yogurt on the outside surface of the banana.
Place Fruity Pebbles in a shallow dish. Roll banana in the Fruity Pebbles, until fully coated.
Place banana on a plate. Slice into “sushi” sized pieces. Drizzle some chocolate syrup.
Dip “sushi” into “soy sauce” and enjoy

Here is more Shavuos Deliciousness.... #IveGotYouCovered 😉
A real treat. This roulade is filled with a delicious creamy filling that will be loved by young and old. A real crowd pleaser. 🍓
The combination of cinnamon and strawberries is divinely delicious. Yet, you can make this without the cinnamon or strawberries as well. ➡️ ️CINNAMON ROULADE with CHEESE FILLING & STRAWBERRIES⬅️
Cake Ingredients:
5 eggs
¾ cup sugar
1 cup flour
1 tablespoon vanilla sugar
1 tablespoon baking powder
3 tablespoons oil
3/4 teaspoon cinnamon, (optional)

Confection sugar, for dusting
Filling Ingredients:
1 ½ cups @mehadrindairy Vanilla Greek Yogurt
4 ounces Cream Cheese, softened
1 ½ sticks @mehadrindairy unsalted butter, softened
1 cup confectioners’ sugar
¾ teaspoon vanilla extract
8 oz. strawberries, cleaned & sliced very thinly

Preheat oven to 350°F.
In/ a mixer, beat the eggs and sugar on high speed until fluffy. Add in the rest of the ingredients one by one till batter is smooth and well combined. Pour the batter into a lined cookie sheet and spread out with spatula, to form an even layer.
Bake at 350 for 20 minutes.
For the filling, beat together the Greek yogurt, cream cheese and butter with sugar and vanilla till smooth. Cover and refrigerate.
While cake is baking, spread out a clean kitchen towel onto the counter and sprinkle with confection sugar.

When the cake is finished baking, invert the hot cake onto the prepared towel.
Carefully peel off the baking paper.
Starting from one edge, roll up the cake and the towel together, jellyroll style. Set aside and let cool.
Unroll the cake and spread filling evenly. Top with one layer of sliced strawberries. Re-roll. Cover with plastic or silver paper and refrigerate till firm.

There’s a lot that comes with being a social media influencer.
The ugly, the bad. -but some pretty fringe benefits too😉. Such as new friendships and connections that are formed, and caring fans💕.
Remember I posted about my struggle with Allergies?
This sweet lady reached out to me, and sent me some vitamins to try. I was skeptical, to say the least. But out of pure desperation, decided to give it a try.
She said its most effective if you start taking it abut 2-3 months before the season. Since I’m already in it, and suffering. I would need to take two pills every hour for two days for relief. (It’s fully natural, all herbs so it’s perfectly healthy.) To make a long story short, I kept popping the pills religiously for 2-3 days, by the 3rd day I started feeling relief bh.
I’ll be perfectly honest: Now I take them twice a day along with Allegra D 12 hour (twice a day), I can’t say I’m perfect, but I can wear eye liner and be fully functional as a Mom, Wife and Boss. (Why does the word Boss, give such negative vibes?!?😕)
She said that if I would have started them earlier, I would have been perfect.
Can another caring fan please remind me about it in February of 2018?
Thank you!
Anyway, this is part 2, of my Seasonal Allergies Saga.
Sorry for the humor deficiency, but there are no “Atchoos” this time. #BaruchHashem

These are part of a line of completely whole food based vitamins REJUVENATE.
Contact your local health food shop for purchasing, and special personalized directions.

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