Recipes
Matzoh Balls
4 extra large eggs
1 1/2 level cups of matzoh meal
1 tablespoon Kosher salt
1/4 teaspoon Kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1 tablespoon baking powder
1/3 cup soy oil
Directions:
Fill a stockpot with water, adding a tablespoon of salt to the boiling water.
Combine the eggs with the oil.
Add matzoh meal, baking powder, 1/4 teaspoon each of salt, pepper, garlic, and onion.
Blend until smooth. Let it sit in the refrigerator for approximately fifteen minutes.
Bring the water and salt to a boil. With some oil on your hands, roll the mixture in your hands, continue rolling in your hand into round balls.
Place them into the boiling water.
Simmer for twenty to twenty-five minutes or until fork comes out clean when the balls are pierced (Yikes).
Should make about 12 matzoh balls.
Matzoh Farfel Pudding (adapted from Mama Sterenberg's recipe)
1 quart matzoh fearful
2 cups seasoned homemade chicken stock
2 cups chopped yellow onions
3 tablespoons soy oil
2 cups sliced mushrooms
1 cup chopped celery
3 tablespoons chopped fresh parsley
3 extra large eggs, beaten
1/4 teaspoon white pepper
Directions:
In a large bowl, combine matzoh farfel with homemade chicken stock. Allow to soak until all liquid is absorbed. Cool if necessary .
In a large skillet, cook and stir onions in hot oil until tender. Add mushrooms and celery. Cook until tender. Stir in parsley. Remove from heat and cool.
Combine matzoh farfel, vegetable mixture, eggs and pepper. Mix thoroughly.
Pour into a greased 9" by 9" pan. Bake in a 350 degree oven for one hour approximately.
Should make about 6 servings.
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