an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
Prepare mini matzoh balls and set aside.
Slice an onion and place in bottom of pan in small amount of oil.
Remove skin from chicken and braise for several minutes on each side.
Drain off excess oil.
Add tomato sauce, enough to cover chicken (allow for extra sauce since matzoh balls will absorb a sufficient amount). Add salt, pepper and garlic.
Cook on low to medium heat for approximately 1 hour.
Add matzoh balls into sauce and cook an additional 30 minutes.
*Nyafat can be substituted for oil.
Follow recipe on package.
melt chocolate chips in the microwave for 1 minute, stir.
in greased mixing bowl add nuts, matzoh and chocolate, stir to mix well (if you want to add dried fruit and coconut do it now).
place wax paper onto baking sheets.
drop by spoonfuls, refrigerate several hours.
nough to fit the one matzoh board.
You can use
or garnish.
YANGZHOU VEGETABLE FRIED RICE INSTRUCTIONS:
Add a
hicken and reserve.
Add matzoh dough to simmering broth, cooking
n another bowl soak the matzoh pieces in 1 cup warm
and place 2 or 3 fried dumplings on the side. Add
Sprinkle matzoh with water and wrap them with a damp towel. Let stand 10 minutes.
he Shiitake-And-Sweet Pepper Fried Rice (Recipe # 290685) and Pineapple-Plum
Cream fat and add egg, water and matzoh meal; beat well.
Add seasonings and place in refrigerator overnight.
Separate the eggs.
Beat whites until peaks form.
Beat yolks with fat.
Add water, salt and pepper to yolks and beat again. Fold in whites gently.
Slowly put in matzoh meal, a little at a time.
Refrigerate your mixture 3 to 4 hours.
Beat egg whites until stiff.
Beat egg yolks until light.
Add salt, pepper and melted fat to beaten yolks; fold gently into egg whites.
Fold in matzoh meal one spoonful at a time.
Refrigerate at least 1 hour.
Moisten hands and form batter into walnut-size balls.
Drop into rapidly boiling soup or water.
Reduce heat and cook slowly, covered, for 30 minutes.
Serves 12.
Break the matzoh and soak in boiling water for 15 minutes. Drain and squeeze dry.
Add the eggs and the salt and pepper to taste.
Combine first 3 ingredients.
Gradually stir in matzoh meal; keep stirring until mixture is pretty thick.
Refrigerate for about 1 hour.
Make balls about the size of large walnuts.
Drop into boiling, salted water.
Let boil for about 25 minutes.
Makes 10 to 12 rather large balls.
AKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP ONE
/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS
Fried Bake:
Sift flour, salt