br>Salt to taste.
Joan Nathan shares her tips with Epicurious
Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.
Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.
Preheat oven to 300. Grease the sides of a 9-inch springform pan.
Melt the butter and combine with the graham cracker crumbs. Press the crumbs into the bottom of the pan. Save some crumbs.
Combine the egg yolks, cream cheese, sour cream, sugar, lemon juice, vanilla, and flour. Beat very well until light and fluffy.
Beat the egg whites until stiff peaks form. Fold into cream cheese mixture. Pour the batter into the pan and sprinkle with the remaining graham cracker crumbs.
Bake 1 hour. Turn off oven and leave cake in the oven 1 ...
et a hard candy topping -- Joan cooked it for just a
To make the dough, place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat).
Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. On a lightly floured surface roll the ...
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a ...
Preheat oven to 350 F, and grease a 9-inch springform pan with 2 Tbs. of the oil. Peel pears and cut all but one of them into 1-inch cubes.
Heat remaining 3 Tbs. of the oil over medium-high heat in a skillet. Lightly saute onions until they are translucent. Remove from heat, salt lightly and allow them to cool slightly.
Soak bread for a few seconds in lukewarm water, and squeeze dry. Put in large bowl and, using wooden spoon or spatula, mix with 1/4 cup of the sugar and the butter or parve margarine. Stir in eggs, onions and half of the ...
Place one cutlet at a time inside a large plastic bag. With a meat mallet, pound the turkey or chicken slice as thin as possible and season well with salt and pepper.
Spread the flour on a flat plate. Break the eggs into a pie plate and beat well. Put the bread crumbs on a third plate.
Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
Fry the schnitzels for 2 to 3 minutes on each side, until ...
To make the crust, pulse the flour, sugar, and butter or margarine together in a food processor until crumbled. Then add the egg yolk and pulse until the dough comes together.
Place the dough in the center of a 9-inch pie plate and with your fingers, dusted with flour if needed, pat it out to cover the bottom and up the side. Refrigerate for a half hour.
Preheat the oven to 450 degrees and pre bake the crust for 10 minutes. Reduce the oven to 375 degrees and bake another 5 minutes. Remove from the oven.
Mix the jam with the brandy in ...
Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan.
Add water to cover, about 6 cups.
Bring to a boil and reduce heat to simmer.
Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours.
Add small amounts of water as necessary to prevent sticking.
Add jam, remove from heat, and add wine.
Stir to combine.
May be made ahead of time.
Store in an airtight container in the refrigerator for up to 3 days.
Dissolve yeast in warm water with a big pinch of sugar.
Place the flour in a large bowl. Add the dissolved yeast and stir with a spoon. Add the remaining sugar, salt, eggs, and vegetable shortening. Beat about 1 minute and then mix by hand. When the dough begins to leave the side of the bowl, turn it onto a lightly floured surface to knead and Knead for about 15 minutes until soft, adding more water or flour as necessary.
Place the dough in a lightly greased bowl, turning the dough over so that the entire surface is lightly greased. ...
Cut potatoes, or potato and beet or zucchini, and onion into eighths; grate in food processor.
Combine grated vegetables with eggs, salt, pepper and parsley.
Add enough matzo meal to held mixture together.
Shape 2 tablespoons potato mixture with hands to make each pancake.
Fry pancakes, a few at a time, in 1/2 inch of hot oil in a heavy skillet.
When brown, turn and fry the other side.
Drain well and serve with sour cream or applesauce.
njoy.
Like most chili recipes, this one tastes better the
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Miso-Glazed Cod - Martha Stewart Recipes
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