MATZO TOFFEE RECIPES

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SALTINE TOFFEE BARK RECIPE: HOW TO MAKE IT - TASTE OF HOME



Saltine Toffee Bark Recipe: How to Make It - Taste of Home image

Everyone loves these salty-sweet treasures—their flavor is simply irresistible. The bark is like brittle, but better. Get ready for a new family favorite! —Laura Cox, Brewster, Massachusetts

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 pounds.

Number Of Ingredients 5

40 saltines
1 cup butter, cubed
3/4 cup sugar
2 cups semisweet chocolate chips
1 package (8 ounces) milk chocolate English toffee bits

Steps:

  • Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 171 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 119mg sodium, CarbohydrateContent 18g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

VEGETARIAN MATZO BALL SOUP RECIPE - HOW TO MAKE VEGETARI…



Vegetarian Matzo Ball Soup Recipe - How To Make Vegetari… image

Guaranteed to cure whatever ails you.

Provided by Lena Abraham

Categories     vegetarian    Hanukkah    Passover    soup

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 25

6 c. water 
2 medium carrots, cut into thirds crosswise
2 celery stalks, cut into thirds crosswise
1 medium yellow onion, quartered
10 sprigs parsley or dill
4 crushed garlic cloves
1 dried bay leaf (optional)
1/2 tsp. black peppercorns 
1 1/2 tsp. Kosher salt
2 tsp. everything seasoning
2 tsp. chili flakes
1/2 tsp. fennel seeds
1/4 pt. vegetable oil
4 eggs, beaten well 
1/4 c. vegetable oil (or other neutral oil)
1/4 c. Freshly chopped parsley or dill
2 tsp. kosher salt 
1/2 tsp. Freshly ground black pepper
1/4 c. prepared vegetable broth
1 c. matzo meal
Water, for boiling matzo balls
Cooking spray
Prepared vegetable broth 
3 medium carrots, peeled and cut into 1/2" rounds
Parsley or dill, for garnish

Steps:

  • Make vegetable broth: In a large pot with a lid over high heat, combine all broth ingredients except salt. Cover, bring to a simmer, then reduce heat to a low simmer, and cook covered until vegetables are very tender, 40 to 45 minutes.
  • Meanwhile, make chili oil (if using): In a medium heat-proof bowl, combine everything seasoning, chili flakes, and fennel seeds. In a small saucepan over medium, heat oil to 225°. Pour hot oil over spices, stir, and let cool.
  • When broth is done simmering, strain it through a fine mesh strainer, discarding solids. Stir in salt until dissolved, taste, and add more salt if necessary.
  • Make matzo balls: In a medium bowl, whisk together eggs, oil, herbs, salt, pepper, and vegetable broth. Fold in matzo meal until no dry spots remain, then cover with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 hours.
  • When ready to cook, heat a large pot of salted water to a boil and line a baking sheet with parchment paper. Grease the parchment with cooking spray. Using wet hands, shape the dough into balls about 1” in diameter and transfer to baking sheet. You should end up with around 18 balls. (Try to handle the dough as little as possible to avoid compacting it.)
  • Reduce heat so that the water is gently simmering. Add matzo balls to water, cover, and cook until they have expanded and are firm to the touch, about 20 minutes. To test if matzo balls are done, cut one in half and check to see if the texture and color is consistent throughout. If it is dense or dark in the center, continue simmering.
  • Meanwhile, bring vegetable broth back to a simmer. Add carrots, cover, and cook until just tender, about 4 minutes.
  • When ready to serve, add matzo balls to serving bowls and ladle over broth and carrots. Garnish with herbs and chili oil, if using.

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