MATZO INGREDIENTS RECIPES
CLASSIC MATZO BREI RECIPE - NYT COOKING
In this matzo brei (rhymes with fry) recipe, the matzo sheets are browned in butter until crisp before being lightly scrambled with eggs. You make this either sweet or savory as you prefer. Add black pepper, plenty of salt and chives for a savory version, or Demerara sugar and maple syrup or honey if you would like something sweeter. It’s a fine breakfast or brunch any time of the year, and especially during Passover.
Provided by Melissa Clark
Total Time 15 minutes
Yield 2 servings
Number Of Ingredients 8
Steps:
- Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
- Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
- Add eggs, salt and pepper (if you’re making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you’re making it sweet) and toss well.
- Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).
Nutrition Facts : @context http//schema.org, Calories 398, UnsaturatedFatContent 10 grams, CarbohydrateContent 29 grams, FatContent 24 grams, FiberContent 1 gram, ProteinContent 16 grams, SaturatedFatContent 12 grams, SodiumContent 327 milligrams, SugarContent 5 grams, TransFatContent 1 gram
JOAN NATHAN’S MATZO BALL SOUP RECIPE - NYT COOKING
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.
Provided by Joan Nathan
Total Time 4 hours 15 minutes
Yield About 15 matzo balls
Number Of Ingredients 9
Steps:
- In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
- To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
- Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.
Nutrition Facts : @context http//schema.org, Calories 67, UnsaturatedFatContent 1 gram, CarbohydrateContent 4 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 4 grams, SodiumContent 60 milligrams, SugarContent 0 grams, TransFatContent 0 grams
More about "matzo ingredients recipes"
MATZO BALLS RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 25 minutes
Cuisine jewish-cooking
Reviews 4.7
Total Time 2 hours 25 minutes
Cuisine jewish-cooking
- Serve in chicken soup or use as a dumpling for other soups. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.
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MATZO BALLS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 55 minutes
Reviews 4.7
Total Time 55 minutes
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
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MATZO BALLS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 55 minutes
Reviews 4.7
Total Time 55 minutes
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
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MATZO BALL SOUP RECIPE | BON APPéTIT
This matzo ball soup stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.
From bonappetit.com
Reviews 4.0
From bonappetit.com
Reviews 4.0
- DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.
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KOSHER PERFECT MATZO BALLS RECIPE - FOOD.COM
OK, OK, I know; your bubbie made the perfect matzo balls. But they are finicky little rascals that are made a 1000 different ways and everyones bubbies always made them best. What I want to share here is the simplest, no nonsence methode of the creation of soft and/or firm matzo balls; for just like white and dark meat people, there are soft and firm matzo ball people.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 67.3 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 67.3 per serving
- 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.
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JEWISH PENICILLIN | CHICKEN RECIPES | JAMIE OLIVER
I’m sure every Jewish family has its own version of this absolutely classic feel-better soup. ‘Schmaltz’ is the Yiddish word for chicken fat, which makes the matzo balls in the soup so special. Traditionally the chicken fat would be rendered separately, but I think skimming the fat works just as well. If someone around you is feeling a bit under the weather, make a big batch of this for them and you’ll be their favourite person.
You have to try this absolute classic comfort food dish – you just can’t beat a feel-better chicken soup recipe. Heaven in a bowl.
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 525 calories per serving
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 525 calories per serving
- Rinse your chicken in cold water, pat it dry with kitchen paper and put it into your biggest pot. Cover with cold water to come about 8 to 10cm above the chicken. Bring to the boil, then turn the heat down and simmer for 30 minutes. Skim the froth off the top of the chicken.
- Add the chopped veg, garlic cloves, bay leaves and thyme sprigs, and season with a good pinch of sea salt. Bring everything back to the boil, then turn the heat down and leave it to simmer for 1 hour. Carry on skimming the broth, reserving 4 tablespoons of this fat for your matzo balls.
- To make your matzo balls, beat the eggs in a large bowl and add 70ml of cold water, your cooled chicken fat and 1 teaspoon of salt and ½ a teaspoon of freshly ground black pepper. Beat again, then slowly stir in your matzo meal until well blended. Leave, covered with clingfilm, in the fridge for 30 minutes, then wet your hands with cold water and roll the dough into about 20 small balls. Don’t roll them too big because they’ll double in size when you cook them.
- When the soup has had its hour and a half, use tongs to carefully transfer the chicken to a roasting pan. Leave to cool, uncovered, for a few minutes. Remove the soup from the heat and strain it through your biggest sieve or colander. Pull out the decent-looking bits of veg and put these back into the soup, getting rid of anything else. Put the pan back on a medium heat and bring back to the boil, then add your matzo balls. Put a lid on the pan, turn the heat down a bit and simmer for 20 minutes, until the balls are light and puffy. Halfway through the 20 minutes, add your noodles or spaghetti to the pan and cook gently for the final 10 minutes.
- When your chicken has cooled enough to handle, either use two forks or pop on a pair of Marigolds and use your hands to shred the meat off the bone. Pile it on to a plate and get rid of the skin and bones. Pick the leaves from your parsley and roughly chop them with the dill. Add all your shredded chicken meat to the soup, along with the chopped herbs, and warm through for 3 minutes. Have a taste, and season with salt and pepper. I’d usually serve soup with a nice crusty roll, but to be honest, this is a meal in itself and perfectly delicious and nourishing on its own.
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AUTHENTIC CAJUN GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME
I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. —Paul Morris, Kelso, Washington
From tasteofhome.com
Reviews 2.4
Total Time 01 hours 45 minutes
Category Lunch
Cuisine North America, Cajun
Calories 319 calories per serving
From tasteofhome.com
Reviews 2.4
Total Time 01 hours 45 minutes
Category Lunch
Cuisine North America, Cajun
Calories 319 calories per serving
- Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.
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INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES
From recipes.instantpot.com
Total Time 10 minutes
Cuisine Modern
Total Time 10 minutes
Cuisine Modern
- Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.
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MATZO BALLS RECIPE | ALLRECIPES
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OMA'S FABULOUS MATZO BALL SOUP RECIPE | ALLRECIPES
To make a comforting pot of matzo ball soup, simply combine moistened bits of matzo with butter, eggs, salt, pepper and finely minced onions and parsley. Add enough matzo meal to form balls and …
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MATZO - WIKIPEDIA
Matzo, matzah, or matza (Yiddish: מצה matsoh, Hebrew: מַצָּה matsa; plural matzot; matzos of Ashkenazi Jewish dialect) is an unleavened flatbread that is part of Jewish cuisine and forms an …
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HOME PAGE - MANISCHEWITZ
Matzo Ball Soup. ZUCCHINI FRITTERS WITH FRESH TOMATO SALSA AND TATZIKI SAUCE. More Recipes. Products / From holiday ingredients to everyday snacks, Manischewitz products help families make memories in the kitchen. Check out our diverse products and new items. Cookies. Matzo.
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HOMEMADE MATZO | HOW TO MAKE MATZAH AT HOME
Mar 16, 2021 · Matzo, sometimes referred to as matzoh or matzah, is a thin unleavened bread made from flour and water that’s traditionally eaten during Passover.. Similar in texture and taste to a thick crispy cracker and usually topped with salt and a schmear of butter, most Jewish families nowadays typically buy matzo …
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Mar 25, 2012 · Matzo balls actually freeze well and retain their flavor and texture. Simply cool the matzo balls to room temperature after cooking. Line a sheet tray with wax paper or plastic wrap, place the matzo …
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Jan 07, 2022 · The matzo balls should sink at first but will slowly start to float. Once all have floated to the surface of the water, reduce the heat to medium-high. Keeping the water at a gentle boil, cook until the matzo balls are slightly puffed (some bits of the exterior may come off while cooking, but most of the matzo …
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JEWISH CHICKEN SOUP WITH MATZO BALLS...THE REAL JEWISH ...
Apr 11, 2016 · Later, rereading, I could not find it in the Matzo Ball Soup information, and therefore, thought I must have seen it in another of your recipes. Then I read somewhere that on a TV show, somebody beat Bobby Flay with Matzo …
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From girlandthekitchen.com
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Matzo meal is widely available at supermarkets, and well worth keeping in store. I use tinned salmon here because I think, strangely enough, that's how they taste best (if it's good enough for Marguerite Costa, it's good enough for me) and it means you can have the …
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JEWISH CHICKEN SOUP WITH MATZO ... - GIRL AND THE KITCHEN
Apr 11, 2016 · Later, rereading, I could not find it in the Matzo Ball Soup information, and therefore, thought I must have seen it in another of your recipes. Then I read somewhere that on a TV show, somebody beat Bobby Flay with Matzo Ball Soup by simmering beef …
From girlandthekitchen.com
From girlandthekitchen.com
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HERB-INFUSED OLIVE OIL RECIPE - MARTHA STEWART
To season matzo: Place matzo on a baking sheet, brush with infused oil, and sprinkle with fresh herbs and coarse salt. Bake at 350 degrees until the matzo is lightly browned at the edges, 5 to 6 minutes.
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From marthastewart.com
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GRANOLA - WIKIPEDIA
Granola is a breakfast and snack food consisting of rolled oats, nuts, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until it is crisp, toasted and golden brown.During the baking process, the mixture is stirred to maintain …
From en.m.wikipedia.org
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FLATBREAD RECIPES - BBC FOOD
The earliest form of bread. Some flatbreads are leavened while others do not use a raising agent. Types of flatbread include Indian chappatis and naans, Jewish matzo, Middle Eastern pitta ...
From bbc.co.uk
From bbc.co.uk
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From topteenrecipes.com
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