Ingredient: Oil

Honey Cake

Print Recipe
 Honey Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Grate the apple and orange
  2. Mix ingredients well
  3. Line bottom of greased pan with wax paper and grease lightly the wax paper
  4. Pour into large rectangular or square pan
  5. Bake at 350 for 1 to 1.25 hours

Chicken Paprika and Dumplings

Print Recipe
 Chicken Paprika and Dumplings
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Chicken
  1. Brown 2-3 onions and chicken in oil.
  2. When brown, add enough water to cover chicken, soup mix and paprika to taste
  3. Add carrots
Dumplings
  1. Beat 3 eggs
  2. Add flour until semi-thick
  3. Dip spoon into boiling water then into mixture and drop in water
  4. Cook for 20 minutes
Recipe Notes

Note - Jodie prefers using the dumpling recipe from Red International Cookbook

Challah

Print Recipe
 Challah
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix everything together except flour and eggs in a bowl
  2. Let sit 5 minutes until it forms like a sponge
  3. Add flour (start with 6 cups) and eggs
  4. Mix and knead
  5. Turn into large oiled bowl, then turn dough so dough is completely covered with oil
  6. Loosely drape bowl with towel and put in a warm place to rise for about 1 hour (dough should be doubled in bulk)
  7. Punch down dough and shape
  8. Brush with beaten egg
  9. Bake immediately at 350 degrees

Knishes

Print Recipe
 Knishes
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soft dough. Roll thin and fill with potato or kasha
  2. Potatoes: cook well and mix in fried onions, salt and pepper

Kosher Perfect Matzo Balls

Print Recipe
 Kosher Perfect Matzo Balls
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Matzo Balls
Ingredients
For Soft Matzo Balls
For Firm Matzo Balls (Add to the above)
Optional Ingredients
Servings
Matzo Balls
Ingredients
For Soft Matzo Balls
For Firm Matzo Balls (Add to the above)
Optional Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Follow these instructions carefully.
  2. Measure and mix dry ingredients into a bowl.
  3. Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
  4. Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
  5. Pour egg mixture into the dry mixture and gently mix with the fork.
  6. DO NOT OVER MIX. Treat it like a muffin mixture; if you over mix they will be tough.
  7. Place in the fridge for 1 hour.
  8. Bring a large pot of water to a rolling boil on the stove.
  9. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
  10. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
  11. DO NOT STIR AT ANY TIME.
  12. The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.