MATZO PIZZA RECIPES

Name: Slow-Cooker Matzo Ball Soup Recipe by Tasty
Yield: 5 servings
Ingredients: 2 g chicken breast; 1 cup onion, diced; 2 stalks celery, chopped; 2 carrots, chopped; 3 cloves garlic, minced; 1 teaspoon salt; ½ teaspoon pepper; 4 cups chicken stock; 2 cups water; 1 bay leaf; 2 sprigs fresh thyme; 1 cup matzo meal; 1 teaspoon baking powder; 1 teaspoon salt; ½ teaspoon pepper; ¼ cup water; ¼ cup vegetable oil; 4 eggs, beaten; 1 teaspoon fresh dill, to taste, optional

SLOW-COOKER MATZO BALL SOUP RECIPE BY TASTY

Slow-Cooker Matzo Ball Soup Recipe by Tasty image

Here's what you need: chicken breast, onion, celery, carrots, garlic, salt, pepper, chicken stock, water, bay leaf, fresh thyme, matzo meal, baking powder, salt, pepper, water, vegetable oil, eggs, fresh dill

Provided by Hitomi Aihara

Yield 5 servings

Number Of Ingredients 19

Ingredients

2 g chicken breast
1 cup onion, diced
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
4 cups chicken stock
2 cups water
1 bay leaf
2 sprigs fresh thyme
1 cup matzo meal
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon pepper
¼ cup water
¼ cup vegetable oil
4 eggs, beaten
1 teaspoon fresh dill, to taste, optional

Steps:

Make the soup: Add the chicken breasts, onion, celery, carrot, garlic, salt, pepper, chicken stock, water, bay leaf, and thyme to a slow cooker and cook on low for 8 hours or high for 4 hours.
Make the matzo balls: In a large bowl, combine the matzo meal, baking powder, salt, pepper, water, vegetable oil, and eggs. Mix well and refrigerate for 30 minutes to let the matzo meal absorb the liquid.
Form the matzo mixture into balls and set aside at room temperature or in the fridge until the soup is done.
Remove the chicken breasts from the soup, shred with 2 forks, then return to the slow cooker.
Add the matzo balls to the soup and cook for 30 minutes.
Ladle the soup and matzo balls into bowls and garnish with fresh dill.
Enjoy!

Nutrition Facts : Calories 944 calories, CarbohydrateContent 83 grams, FatContent 60 grams, FiberContent 3 grams, ProteinContent 11 grams, SugarContent 12 grams

TOASTED REUBENS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Toasted Reubens Recipe: How to Make It - Taste of Home image

New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. —Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 sandwiches.

Number Of Ingredients 10

Ingredients

4 teaspoons prepared mustard
8 slices rye bread
4 slices Swiss cheese
1 pound thinly sliced deli corned beef
1 can (8 ounces) sauerkraut, rinsed and well drained
1/2 cup mayonnaise
3 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
2 tablespoons butter

Steps:

Spread mustard over 4 slices of bread. Layer with cheese, corned beef and sauerkraut. In a small bowl, mix mayonnaise, ketchup, relish and horseradish; spread over remaining bread. Place over sauerkraut. Spread outsides of sandwiches with butter., In a large cast-iron or other heavy skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes on each side.

Nutrition Facts : Calories 705 calories, FatContent 45g fat (15g saturated fat), CholesterolContent 124mg cholesterol, SodiumContent 2830mg sodium, CarbohydrateContent 41g carbohydrate (9g sugars, FiberContent 6g fiber), ProteinContent 34g protein.

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