Recipes On Rails: New Recipes tagged with Jewish

Matzoh Balls

2012-05-19 21:56:36 UTC

Ingredients:

Matzoh Balls
4.0 each Egg
0.16 pound Chicken Fat melted
0.5 cup Stock, Chicken
1.0 teaspoon salt
0.27 pound Matzoh Meal

Instructions:

Separate the eggs and beat the whites.

Melt the fat. Add egg yolks and mix. Add stock, salt, and pepper to taste.

I usually add some chives at this point.

Mix in the Matzoh Meal.

Fold in the egg whites. Place in fridge for at least an hour.

Shape and cook balls in boiling salted water, covered, for about 20 minutes.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/52

Noodle Pudding

2012-05-19 21:44:57 UTC

Ingredients:

Default
0.5 pound Noodles, Broad
0.5 pound Cream Cheese
0.25 pound Butter
0.75 teaspoon salt
1.0 cup Sugar
3.0 each Egg
2.0 cup Milk

Instructions:

Cook noodles al dente
cream cream cheese and butter

add sugar and salt
cream some more. Should be light in color

add eggs, one at a time

Drain noodles and add to cream cheese mixture add milk turn into 13 X 9 cake pan Bake at 350 for 1 hour.

NOTE: I made homemade pasta with 2 eggs and 2 cups of flour (some salt and some water to hold it together). I processed this in the food processor, until it came together, adding a little of the water at a time. Let the dough rest, covered for about 15 minutes, and rolled it out to .5 on the pasta roller (very thin) and cut it with the pasta cutter on the roller. Cooked it briefly, drained, and used this in the recipe. Everyone commented about it being the best they've had...... It does look like too much pasta for the recipe, and it changes the texture of the kugel.... but we thought it was great!!!!

ThermoMix
Place butter and cream cheese in the TM and process for 30 seconds at speed 5.

Insert butterfly, close lid and remove cup. Process at speed 2 for 3 minutes. Add sugar through lid as butterfly is spinning. If not properly creamed or still gritty, process for another minute.

Turn on speed 2 and add eggs, one at a time, through lid. Cream till light in color. Turn mixture into a bowl and proceed with step 4 above.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/39

Passover Blintzes

2012-05-18 20:49:17 UTC

Ingredients:

Blintz
3.0 each Egg large
0.27 pound Potato Starch
1.0 pinch salt
1.25 cup water

Filling
2.0 pound Potatoes peeled
1.0 each Onion diced

Instructions:

First the filling:
Peeled potatoes set to boil and yellow onions sauteing in olive oil with salt and black pepper.

The onions need to cook on medium low for a while, until they're really dark and sweet.

Potatoes drained, mashed and mixed with onions and a little garlic powder - to taste.

Set aside and onto the batter.
The batter was 3 large eggs, pinch of salt, 3/4 C. potato starch and approximately 1 1/4 cups of water.

It should be very loose and well combined:

You can't tell if the batter is too thick until you make your first crepe. If it's too thick add some more water. If it's too thin, you can add a little potato starch.

Lightly grease a non-stick pan, heat over medium/medium low and pour in enough batter (a 2oz. ladle works well) to form a thin crepe (a small pan would work much better, but slim pickings at home). Pour out any excess batter:

Cook until the top of the crepe is dry, but the bottom hasn't browned. Turn over onto a lined tray:

Continue until all the batter is used - layering between sheets of wax or parchment paper. Makes about 12.

Place the crepe onto a work surface so that the side that was up in the frying pan is down on the work surface. Form the filling into a long, narrow shape and place on one end of a crepe :

Roll over once, then fold in each side:

Continue to roll the blitz up and finish all of them:

Before serving, finish the blintzes by browning them in a non-stick pan. I used oil here, but for a dairy meal they're great in butter.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/483