about 20 minutes.
Stir matzo ball mix, eggs, vegetable oil, and 1
Lightly oil a 2 quart glass round baking dish.
Stir together undrained spinach, parmesan cheese and matzo ball mix. Add oil and mix lightly.
Beat in eggs thoroughly, one at a time.
Place mixture in baking dish, smooth top lightly, and cover dish tightly with aluminum foil.
Bake at 350 degrees for 50 minutes. Then uncover the dish and sprinkle shredded cheese on top.
Bake uncovered 5-10 minutes more or until cheese is melted.
To make the matzo ball dough using a food processor
o a boil.
Break matzo crackers into small pieces, and
b>mix. Whisk in salt, pepper, and cayenne. Mix in seltzer water. Add matzo
nstructions carefully.
Measure and mix dry ingredients into a bowl
he thyme, salt, pepper, soup mix (To taste) and parsley and
f all you make the matzo mixture because it has to
For the matzo balls;.in a small or
b>Matzo Balls: Beat the eggs. Add seltzer,oil, salt and pepper. Mix
Matzo Balls:
In medium bowl, mix eggs, seltzer, oil, salt and
Cook chicken in chicken broth for 1 hour.
Add carrots, onion, celery, and mushrooms.
Simmer 1 hour more.
Last 45 minutes of chicken cooking mix all ingredients for matzo balls put in refrigerator covered.
Pull out chicken and debone, adding meat back into soup. You can save some for chicken salad if you wish.
Make matzo balls and drop in boiling liquid.
Put in herbs and season to taste; cover for 20 minutes.
In a small bowl, mix eggs with the melted butter or margarine. Stir in matzo meal, parsley, salt, pepper, and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes.
To make the matzo balls, stir together eggs, butter
pepper, and seltzer . Stir in matzo meal. Cover; refrigerate at least
In large pot, boil 2 quarts water.
Add in order the broth, potatoes, carrots and onions.
Let cook at boiling.
Combine eggs and oil; beat well.
Add matzo meal and stir well.
Refrigerate matzo mixture for at least 15 minutes, then take teaspoon size portions of matzo meal, roll into balls and drop into broth. Reduce to simmer for 30 minutes or until balls are fluffy and veggies are tender.
Add peas and butter.
Serve hot with rolls or cornbread.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.
Add salt, pepper, paprika, poultry seasoning, celery (water chestnuts can be substituted for celery) and parsley flakes to matzo.
Mix in eggs.
Brown onions in a large frying pan.
Add all ingredients to pan and fry together until light brown.
Let cream cheese and Cheddar cheese come to room temperature. Mix cheeses, gradually adding dressing mix, a little at a time until entire package is used.
If too sticky, refrigerate or place in freezer 30 to 45 minutes.
Shape into ball and roll in pecans. Makes a large ball so recipe can be cut in half.
ombine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt in