Jewish Old Family Secret Recipe Mock Kishka Food
JEWISH - OLD FAMILY SECRET RECIPE - MOCK KISHKA
Make and share this Jewish - Old Family Secret Recipe - Mock Kishka recipe from Food.com.
Provided by Rayndrop
Categories Vegetable
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Grind vegetables twice.
- Grind crackers once.
- Mix both together.
- Melt butter.
- Add to beaten egg.
- Mix all together.
- Shape into 2 long rolls on greased foil.
- Wrap each roll separately inthe foil, air tight.
- Freeze overnight or longer.
- Bake frozen 350 degrees for 1-1 1/2 hours.
- Cut into 1" slices.
Nutrition Facts : Calories 382, Fat 24.4, SaturatedFat 10.4, Cholesterol 61.5, Sodium 584.7, Carbohydrate 36, Fiber 1.9, Sugar 5.7, Protein 5.3
NEELY'S BARBECUE SEASONING
Pat Neely: In the South, we have a tradition of ushering recipes from era to era and family to family. Secret sauces are passed down from generation to generation. That's certainly the case here. Our Barbecue Seasoning and Barbecue Sauce have evolved over time, and the versions that follow have benefited from the contributions of countless kin through the years. Now that we are passing our family secrets along to you, it's your job to share them with others. We enjoy changing up recipes and seeing what happens, and we encourage you to do the same. Who knows? You may come up with a secret sauce or rub that's better than our own! Of course, the keys to full-flavored barbecue-indeed, one of the keys to any great-tasting dish-are fresh ingredients and spices. Don't be reaching in the back of the cupboard for some tired old tin of paprika. You want great ribs? Start with fresh spices. Everyone down South knows that a good grill seasoning (or "dry rub," as it's called in Memphis) begins with paprika. We use the basic paprika that is not labeled "sweet" or "hot." The flavor is subtly sweet, rich, and yet mild, so it blends beautifully with grilled meats. Sugar and onion powder provide a sweet and savory counterpoint. Keep in mind that you will be cooking over charcoal and hickory (or your preferred wood), which will add tremendous flavor to the meat. For that reason, this seasoning blend is fairly simple and straightforward. For the best flavor, marinate the spice-rubbed meats overnight in the refrigerator, so they can absorb and "breathe in" the flavors.
Provided by By The Lake
Categories Low Cholesterol
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
- NOTES.
- We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don't want to end up with food that is too salty. So we err on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks flavor). If your taste buds yearn for a little more salt, you can season the sauce-at the end of the cooking time-as you please.
Nutrition Facts : Calories 459.6, Fat 8.7, SaturatedFat 1.4, Sodium 28.1, Carbohydrate 105.3, Fiber 25.4, Sugar 70.5, Protein 10.8
VEGETARIAN STUFFED DERMA
This is a good easy way of making derma(i.e. Jewish Soul Food) without using beef casings. Try it, you'll like it. Tam-Tam crackers are in the kosher/ethnic aisle of the supermarket, even where I live. Serve as a side dish or as an appetizer
Provided by mandabears
Categories Vegetable
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Break cracker into bowl of food processor.
- Process into fine crumbs.
- Transfer to large bowl.
- Combine carrots, celery, egg and onions in food processor bowl.
- Process until almost pureed.
- Add to crumbs and blend well.
- Stir in melted butter.
- Mix thoroughly.
- Divide evenly onto 2 equal pieces of aluminum foil.
- Roll on foil into 2 cylinders 2 inches in diameter.
- Roll ends of foil closed, sealing tightly.
- Place on baking sheet.
- Bake for 50 minutes or until set.
- Remove foil.
- Cut into slices.
Nutrition Facts : Calories 541.8, Fat 38.8, SaturatedFat 17.1, Cholesterol 113.9, Sodium 712.8, Carbohydrate 42.9, Fiber 2.9, Sugar 4.9, Protein 6.9
JEWISH - OLD FAMILY SECRET RECIPE - CHALLAH
Make and share this Jewish - Old Family Secret Recipe - Challah recipe from Food.com.
Provided by Rayndrop
Categories Yeast Breads
Time 52m
Yield 1 challah, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine yeast, sugar, 1/4 cup water & let stand 5 minutes.
- Sift flour & salt into bowl.
- Make a well in center and drop yeast mixture inches.
- Work it into the flour.
- Knead on floured surface until smooth & elastic.
- Place in bowl.
- Brush oil on top.
- Cover with towel & let rise 1 hour.
- Punch down, cover & let rise until it doubles.
- Divide into 3 parts.
- Cover hands with flour and braid.
- Cover & let rise in pan until double.
- Brush with egg yolk & sprinkle with seeds.
- Bake 375 degrees for 50 minutes.
Nutrition Facts : Calories 340.7, Fat 7.8, SaturatedFat 1.3, Cholesterol 76.5, Sodium 603.3, Carbohydrate 56.2, Fiber 2.5, Sugar 1.9, Protein 10.3
JEWISH - OLD FAMILY SECRET RECIPE - KUGEL
Make and share this Jewish - Old Family Secret Recipe - Kugel recipe from Food.com.
Provided by Rayndrop
Categories Breakfast
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles according to package & drain.
- Add remaining ingredients, except topping.
- Mix until cream cheese & butter are melted.
- Pour into 9x13 baking pan or casserole dish.
- Mix all 3 topping ingredients in a separate bowl.
- Sprinkle on top of kugel.
- Bake 350 degrees for 45-50 minutes, just until it starts to brown on top.
Nutrition Facts : Calories 783.9, Fat 55.7, SaturatedFat 33.2, Cholesterol 328.2, Sodium 415, Carbohydrate 55.6, Fiber 1.5, Sugar 17.3, Protein 17.2
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