does anyone have a recipe that is jewish? can you tell me the recipe?

Answer 1

Potato Knish

Ingredients:
2 cups Flour
2 tbsp Oil
1 tsp Baking powder
2 Eggs
1/2 tsp Salt
4 tbsp Water

Filling:
3 tbsp vegetable oil or chicken fat
2 cups plain mashed potato's
2 cups finely chopped onions
Salt and pepper to taste

To make dough combine flour, baking powder and salt in large bowl. Make well and add 1 Tbsp of oil, eggs and 2 Tablespoons water. Gradually mix wet ingredients to flour. Knead dough until ball is formed. Knead dough, place in oiled bowl. Let stand covered for 1 hour.

Preheat oven to 350 degrees.

Put 2 Tbsp of oil in skillet and cook onions until tender, add salt and pepper to taste. Mix filling ingredients in bowl. Roll out dough and divide into thirds on a floured surface. Roll dough in jelly roll fashion and fill with mixture. Bake for 40 minutes, until golden brown.


Cooking Tips: Unbaked or baked knishes can be frozen and baked or reheated. Do not defrost. Unbaked knishes take about 45 minutes, baked 15 to 20 minutes.

Answer 2

a recipe for what? I am Jewishand have many recipies
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Answer 3

a few Jewish recipes...............
Blintz Casserole
Ingredients:
12 frozen blintzes
1/2 cup melted butter
2 cups sour cream
5 eggs
1/4 cup sugar
1 tsp. Vanilla
Dash salt
Cinnamon

Melt butter in casserole dish.
Dip blintzes in so butter is on both sides of blintz.

Combine all ingredients except cinnamon and pour over blintzes. Sprinkle with cinnamon and bake 1 hour at 325 degrees.




Lox and Cream Cheese Spread

2 cups dairy sour cream
1 pkg. (8 oz) cream cheese, softened
1/2 pound lox, cut in thin strips
1/4 cup chopped chives or sliced green onions

Beat sour cream into cream cheese until smooth and fluffy. Blend in lox and chives or onions. Chill and serve with crackers or bagels.
Note: Some do not mix Fish and Dairy

Marvelous Kugel

1 lb. Wide noodles
7 eggs
1 cup granulated sugar
3 cups milk
1 pint sour cream
1 1/2 teaspoons vanilla
1 lb. Cottage cheese
1 cube melted margarine
1 cup white raisins

Melt margarine in 11x13 Pan. Cook noodles and drain.

Beat eggs with sugar; then add milk, sour cream, vanilla, cottage cheese.

Add raisins, fold in noodles. Refrigerate overnight.

Topping can be made ahead too. Place cornflakes in plastic bag and crush with hand. Mix with melted butter, cinnamon, and sugar.

When read to bake, cover top of Kugel with toppings. Bake at 350 degrees for 1 1/2 hours

Serves. 15-20
Tzimmes 3 to 4 lb. Boneless brisket
2 Tbs. Schmaltz (rendered chicken fat)
3 large. Carrots
1/2 lb. Prunes pitted
1/2 lb. Dried apricots
1 Lemon thinly sliced 3 large. Sweet potatoes
Juice of 1 orange
5 cups Boiling water
1 1/2 Tbs. Brown sugar
2 Tbs. Flour

Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1 inch round slices. Place them around the meat. Add prunes, apricots and lemon slices. Peel sweet potatoes and cut in 1 inch slices. Place over meat and fruit in the roaster.
Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange juice mixture. Pour over the Tzimmes. If necessary, add more boiling water to bring liquid to the top of the Tzimmes. Cover. Bake at 400° F. For 1 hour. Reduce heat to 325° F. And continue baking 4 1/2 hours. Uncover and bake 30 minutes longer
Serves: 6



Chopped Chicken Liver Appetizer 1 lb Chicken livers
3/4 cup Chicken fat (available from your butcher)
1 cup Coarsely chopped onions 4 Hard cooked eggs, peeled
1 tsp. Salt
1/8 tsp. Pepper

Wash chicken livers and pat dry with towel. Set aside.
Cut up chicken fat and put in a skillet with onions. Sauté, stirring occasionally, to prevent burning the onions. Cook until the onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid chicken fat into a cup and set aside. Place livers in the same skillet with 3 tablespoons of the liquid chicken fat and sauté until well done. Add additional chicken fat, if necessary. Cool slightly.
Using a food grinder with a fine blade, a food blender at high speed, a food processor with a metal blade, or a chopping bowl, finely grind or chop livers, hard cooked eggs, and onions. Place mixture in a bowl, add salt, pepper and about 1/4 cup liquid fat. If additional fat is necessary, add salad oil, one tablespoon at a time, to the mixture. Mix until all ingredients are well blended. Fill a well oiled 3 cup mold or shape into a simple ball and refrigerate. Serve with cocktail size rye bread slices.
Makes 3 cups.