Recipes On Rails: New Recipes tagged with side,ethnic

Korean Gobo with Rice

2012-05-18 23:59:45 UTC

Ingredients:

1.0 each gobo Julianne
2.0 tablespoon Soy Sauce
2.0 tablespoon Honey
1.0 splash Oil, Sesame

Instructions:

Julianne the gobo and add it, the soy sauce, the hone and some water to the pot. Bring to a boil and boil slowly till virtually all the liquid is gone. Toss with a splash of sesame oil.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/693

Noodle Pudding

2012-05-21 18:08:44 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

2012-05-21 08:04:36 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

Potato Gnocchi

2012-05-18 05:04:04 UTC

Ingredients:

2.0 pound Potatoes Red are better
1.0 pinch Salt, Morton Kosher
1.0 cup Flour, all-purpose

Instructions:

First off, all the measurements are estimates. Potatoes never weigh out evenly, and the flour depends on the moisture content of the potatoes.

Steam the potatoes till done. Length of time will depend on the size of the potatoes. When done, peel the skins off. They will come off easily.

Flour your work surface well.

Rice the potatoes onto the floured work surface.

Adding as much flour as is needed, work the potatoes into a dough. This is a feel type of thing. Too much flour will make the gnocchi tough, and not enough will cause them to fall apart when boiled. Knead the flour into the dough till it's smooth, but still somewhat sticky.

Roll the dough into a rope about the thickness of your thumb.

Cut off pieces that are about 1/2 inch long. You can roll them off the tines of a fork if you like to give them more sauce holding ability.

Cook in boiling well salted water. Gnocchi are done about 2 minutes after they rise to the surface. DO NOT bring water to rolling boil like in the picture, as it's easy to over cook them and they'll fall apart.

Cut off a portion of the dough.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/530