Knishes The Old Fashion Way Food

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KNISHES



Knishes image

These small potato stuffed turnovers will have mouths watering before they're even out of the oven! My great grandmother brought this recipe all the way from Russia and it has been passed down 4 generations. The recipe is Jewish as was my great grandmother. She made them for Hanukkah, but being Christian we make them for Christmas dinner! Time consuming but SO worth it!

Provided by Tee Lopez

Categories     Side Dish     Potato Side Dish Recipes

Time 1h45m

Yield 48

Number Of Ingredients 9

5 pounds baking potatoes, peeled and cubed
½ cup vegetable oil
2 large onions, chopped
salt and pepper to taste
2 eggs
½ cup vegetable oil
1 cup warm water
1 teaspoon salt
5 cups all-purpose flour, or as needed

Steps:

  • Place potatoes into a pot with enough water to cover them. Bring to a boil, and cook for 5 to 10 minutes, or until tender. Drain and set aside if onions are not yet ready.
  • While the potatoes are boiling, heat 1/2 cup of oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Mix the onions and their oil into the potatoes, and mash until smooth. Season with salt and pepper, and set aside while you make the dough.
  • In a large bowl, mix together eggs, 1/2 cup of oil, warm water and 1 teaspoon of salt. Gradually mix in flour until the dough is stiff enough to remove from the bowl and knead. Turn out onto a lightly floured surface, and knead for about 5 minutes. Let rest for a few minutes to relax the dough.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • Cut off a piece of dough about the size of an egg. Roll the dough out into a long narrow strip about 3 inches wide. Spread the potato mixture over the dough leaving a 1 inch strip along one of the long sides. Roll the dough around the filling towards the exposed strip, and gently press to seal. If you've done this step correctly, the dough will be shaped like a snake filled with potato filling. Repeat the process with remaining dough and filling.
  • Place the potato filled rolls onto the prepared cookie sheet, and cut into 1 inch pieces using a pizza cutter.
  • Bake for 30 to 45 minutes in the preheated oven, until nicely browned.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 18.8 g, Cholesterol 7.8 mg, Fat 4.9 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 54.6 mg, Sugar 0.8 g

KASHA VARNISHKES



Kasha Varnishkes image

Adding fried onions and chicken fat (the old fashioned way!) to this dish, turns it from being bland into a tasty comfort food from days gone by.

Provided by Myrna Turek

Categories     Sides

Time 55m

Number Of Ingredients 8

1 1/2 cups uncooked kasha
2 eggs, beaten
1/3 cup chicken fat (or vegetable oil)
1 medium to large sweet onion chopped
1/2 lb. bow tie noodles
2 tsp. Kosher salt, divided
1/2 tsp. black pepper
3 1/2 cups water or chicken stock

Steps:

  • Preheat oven to 350 degrees. Mix the kasha with the eggs. Add 1 tsp. salt and pepper. Mix with a fork. Put into a baking dish and spread evenly. Bake for 15-20 minutes. Stir occasionally, do not let the kasha dry out too much or burn. While this is baking, bring the water or stock to a boil. Remove kasha from the oven and add to the boiling water stir and cover. Cook for 15 -20 minutes, or until all the water is absorb. Stir often, do not let the kasha become to dry. If needed add more liquid.
  • While the kasha is cooking, heat 1 tbsp. of chicken fat in a skillet and saute the onions until golden brown. Pour the onions and the fat from the pan into a bowl. Set aside.
  • Boil the noodles according to the package directions and add the salt. When noodles are cooked, drain and return to the pot. When kasha is done, add to the noodles and add the onions. Stir and check seasonings. Serve hot.

KNISHES THE OLD FASHION WAY



Knishes the Old Fashion Way image

I've been making these for about 40 years. They make a wonderful make ahead appetizer and made larger are good as an accompaniment with a soup to round off a meal. I prepare them ahead and freeze them before they are actually cooked. They taste even better after frozen and can be baked in the oven and ready in about a half...

Provided by Helaine Norman

Categories     Poultry Appetizers

Number Of Ingredients 27

5 c all purpose flour or whole wheat flour (for a differnt taste)
1/4 c sugar
1 pinch salt
3/4 c oil
3 eggs, beaten
1 can(s) lukewarm water
BEEF FILLING
1 onion, chopped
1 Tbsp schmaltzz or 1/4 cup parve margarine or 1/4 oil
2 c left over cooked beef (processed in the food processor or used browned ground beef
1 c mashed potatoes (not instant)
1 egg
salt & pepper to taste
1 clove garlic mashed (optional)
CHICKHEN FILLING
2 c chicken, cooked and processed in food processor
1/2 c mashed potatoes (not instant)
salt & pepper to taste
2 Tbsp chicken gravy
POTATO FILLING
3 onions, chopped
1/2 c schmaltz or oil
2 c mashed potatoes (not instant)
1 egg
salt & pepper to taste
HOT DOG FILLING
1 or 2 pkg cocktail size or regular hot dogs cut to size of cocktail size

Steps:

  • 1. Tip 1: Make the fillings first, even a day or so ahead so they will be all ready to put into the dough. Tip 2: These are even more delicious after frozen at the point before baking. Bake them when they are fresh or while still frozen. Tip 3:Do not thaw them after freezing. Bake them frozen. Tip 4: Anything too good to throw away can be made into a filling. Note: Schmaltz is rendered chicken fat, but olive oil works especially if you add some good dry chicken soup mix to it for extra taste. PASTRY: Sift dry ingredients together. Add rest of ingredients. Mix thoroughly. Dust a bowl with flour lightly. Turn it upside-down to remove excess. Put dough in and covery with damp dish towell, cloth or plastic wrAp. Let stand 15 minutes. Knead in mixer with dough hook JUST UNTIL ELASTIC. Work with 1/4 of the dough at a time keeping remainder covered. Fill one part of dough before rolling out nex part. Roll out (with rolling pin) and stretch dough into rounds about 20 inches in diameter, or as rectangular as possible.Make them as thin as possible. (The thinner the better tasting and the more knishes you can make.) Brush dough with oil, or melted butter or margarine. Put line of filling 1 to 1 1/2 inches from edge (and one inch thick) across width. Roll envelope style twice. Cut away this part from remainder and repeat untl used up. Brush with oil, or butter or margarine. Place seam-side down on liberally oiled (or my preference is to use parchment lined pans). Mash each roll with the palm of the hand to make it slightly flatter on top. Cut slits on top of the log about 1 1/2 inches apart to indicate where to finish slicing (and to make it easier to slice) once the logs are finished baking. Bake in preheated 350 degree oven about 45 minutes, or until golden brown. May turn once during baking, if desired. Serve as an appetizer or as a soup accompaniment or even with a salad as an entree. This pastry dough yields about 60 knishes so make plenty of filli
  • 2. Potato: Saute onions in fast or olk until golden. Blend with rest of ingredients. Yield 30
  • 3. Beef: Saute onions in choice of fat or oil until golden. Combine all together. Yield 30
  • 4. Chicken: Combine all ingredients. Yield 30
  • 5. Hot Dog: Just use them as is.

KNISH



Knish image

Provided by Food Network

Categories     appetizer

Yield about 2 dozen

Number Of Ingredients 12

2 cups julienned yellow onions, caramelized
4 cups mashed potatoes
1 egg
1/2 cup finely chopped parsley, plus extra for garnish
Salt and black pepper
1/2 cup vegetable oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon salt
4 cups flour
1/2 cup egg wash
Essence

Steps:

  • Preheat the oven to 375 degrees. In a mixing bowl, combine the onions, potatoes, egg, and parsley together. Season with salt and pepper. Set aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into 4 balls and let rest, covered with a cloth, about 30 minutes. Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divided the roll into 2-inch knishes. pinch the open ends shut. Repeat procedure with remaining balls and dough. Place the knishes, flat side down, 2 inches apart, on a greased baking sheet. The knishes will need to be baked in batches. Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown. Place the knishes on a platter and garnish with Essence and parsley.

CONEY ISLAND KNISHES



Coney Island Knishes image

One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 3h

Yield 16

Number Of Ingredients 18

2 ¾ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
1 teaspoon baking powder
1 large egg, beaten
1 teaspoon white vinegar
½ cup canola oil
½ cup warm water
2 ½ pounds russet potatoes, peeled and quartered
8 ounces corned beef
1 cup finely chopped cooked cabbage
½ cup butter, melted
2 cups diced yellow onion
2 teaspoons kosher salt
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 egg
2 teaspoons water, or as needed
1 tablespoon olive oil, or as needed

Steps:

  • Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside.
  • Chop corned beef and cabbage into fine pieces.
  • Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
  • Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.
  • Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.
  • Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
  • Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.
  • Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
  • Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
  • Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 31.4 g, Cholesterol 46.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 628.8 mg, Sugar 1.8 g

POTATO KNISH



Potato Knish image

Make and share this Potato Knish recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Potato

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

4 large idaho potatoes, peeled and cut into chunks
1/4 cup oil
1 teaspoon salt
1 teaspoon baking powder
3 cups flour
salt and pepper
1/4 cup butter
1 onion, minced
1/2 cup cold water
1 egg

Steps:

  • Preheat oven to 400.
  • Boil potatoes in salted water for 15-20 minutes till soft.
  • Drain and mash.
  • Measure out one cup of the potatoes and reserve the rest.
  • In a bowl add the oil and salt to the 1 cup potatoes and mix.
  • Then add in the flour and baking soda in stages.
  • Then add the cold water and knead dough until in forms a firm ball, then cover and let rest.
  • In a medium skillet place the butter and heat, add the onions and cook them at medium temperature as to not brown them .
  • Cook till soft, then pour the onions into a mixing bowl then mix them with the rest of the mashed potatoes and salt and pepper.
  • Mix till combined. Do Not Overmix!
  • Roll out dough on a floured surface till 1/4 inch thick.
  • Cut dough into 4 rectangles.
  • Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed.
  • Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes.
  • Make 4 large knishes you can use the dough recipe with the other fillings like spinach and cheese.

Nutrition Facts : Calories 292.3, Fat 9.2, SaturatedFat 3.2, Cholesterol 25.7, Sodium 272.4, Carbohydrate 46.3, Fiber 3.7, Sugar 1.4, Protein 6.4

KNISH



Knish image

Knish (Кныш) is a small stuffed turnover, typical of Ashkenazi Jewish cuisine, which is very popular in North America, as well as in Israel.

Provided by Vera Abitbol

Categories     Appetizer     Snack

Time 2h

Number Of Ingredients 21

3 cups flour (, sifted)
1 teaspoon baking powder
½ teaspoon salt
1 egg
½ cup water
1 tablespoon white vinegar
⅓ cup vegetable oil
1 lb mashed potatoes
1 large onion (, diced)
3 tablespoon schmaltz ((goose fat))
2 tablespoons vegetable oil
1 teaspoon caster sugar
Salt
Pepper
1 egg (, beaten)
Standing mixer
Potato masher
Rolling pin
Baking sheet
Parchment paper
Pastry brush

Steps:

  • Add the flour and baking powder into the bowl of a stand mixer.
  • In a bowl, whisk the water, an egg, the vinegar, the salt, and the vegetable oil.
  • Pour the prepared liquid mixture over the flour and, using the dough hook, knead until a very elastic dough is formed.
  • Cover the dough and place it for 30 minutes in the refrigerator.
  • Peel the potatoes, place them in a saucepan, cover with water and cook covered over medium heat for 25 minutes from the time the water returns to a boil.
  • In a non-stick pan, heat the schmaltz and oil.
  • Sweat the onions over medium heat until they are tender and golden. Lower the heat, then add the sugar and mix well.
  • Sauté for 5 minutes, stirring regularly.
  • Drain the boiled potatoes and transfer them to a bowl.
  • Add the fried onions and mash using a potato masher.
  • Season with salt and pepper. Set aside.
  • Preheat the oven to 350 F (180°C).
  • On a floured surface, roll out the dough, giving it a rectangular shape of 12 x 16 inches (30 x 40 cm). Cut the edges to get a nice rectangle.
  • Spread the filling in the shape of a sausage along the entire length of the rectangle 1 to 2 inches (3 or 4 cm) from the edge, then roll the dough on the sausage and pinch the two ends of the tube thus forming to close it.
  • Using a knife, form 14 cavities evenly spaced over the entire length of the rod.
  • Cut each small roll and pinch the dough with the fingers to close the two ends (like a candy).
  • Place the shaped, spaced portions on a baking sheet lined with parchment paper.
  • Brush each knish with beaten egg and bake for 30 to 40 minutes until golden.

BLINTZES



Blintzes image

We love blintzes with their thin crepe outside and warm sweet filling. They make the most divine breakfast. Helaine uses a European-style cheese that has a fine curd. It mixes well with the cinnamon sugar and holds up to frying. Once the blintzes are fried, they have a warm toasted buttery flavor with a lightly sweet filling. You...

Provided by Helaine Norman

Categories     Other Breakfast

Time 45m

Number Of Ingredients 10

2 eggs
1 c water or milk
1 c all-purpose flour
dash(es) salt
2 tsp sugar (optional)
FILLINGS (MAY BE DOUBLED)
8 oz dry farmers cheese (not the hard type). Breakstone makes it.
1 egg (yolk only)
sugar, to taste
cinnamon, to taste

Steps:

  • 1. Beat egg with salt and liquid (water or milk) until smooth.
  • 2. Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well.
  • 3. Add more liquid or flour as necessary. The batter will thicken as it sits.
  • 4. Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan.
  • 5. Tilt pan until entire bottom is covered with a thin, even layer.
  • 6. When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up).
  • 7. Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used.
  • 8. Mix filling ingredients.
  • 9. Spoon some of the mixture into each blintz.
  • 10. Roll up once.
  • 11. Fold in ends.
  • 12. Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
  • 13. To cook, heat a large skillet to medium-low and melt 2 teaspoons butter.
  • 14. Fry blintzes, turning occasionally.
  • 15. Add more butter as necessary.
  • 16. Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.

CLASSIC POTATO KNISHES



Classic Potato Knishes image

Delicate, flaky pastry covers the most savory potato filling for these four-bite knishes. One will never be enough, so think about doubling the recipe as these will be the first to go at your next get together. Whichever variety you make--don't forget the deli mustard!

Provided by Jodi Luber

Categories     Appetizer     Lunch     Sides

Time 1h

Number Of Ingredients 22

2 cups all-purpose flour
1 tsp. baking powder
1/2 cup vegetable or canola oil, plus extra for brushing
pinch of Kosher salt
2 tbsp. water
3 1 beaten egg for glaze, 2 eggs for dough
1/2 lb. Kosher lean ground beef
6 tbsp. rendered chicken fat ((you can get this from your Kosher butcher))
2 cooked Kosher chicken, skin removed, cut into medium size chunks
1/2 tsp. ground allspice
Kosher salt and freshly ground black pepper to taste
2 eggs, beaten
2 cups canned or packaged sauerkraut
1/4 cup canola or vegetable oil
1 small onion, medium dice
1 tbsp. brown sugar
freshly ground black pepper
6 Yukon Gold potatoes, peeled and cut into large chunks
2 small onions, medium dice
1/4 cup canola or vegetable oil
2 tsp. sugar
2 tsp. Kosher salt

Steps:

  • Preheat oven to 350 degrees. Remove dough from refrigerator and flour the board or marble. Roll out dough to 1/8" thick and brush with oil. Cut out 3-4 inch rounds with a pastry cutter or glass. Place a spoonful of filling (see filling recipes below) onto the center of each round and pinch the edges to make a ball.
  • Place each knish, pinched side down onto an ungreased baking sheet. Brush the tops and sides with the beaten egg. Bake for 30-35 degrees until golden brown. Serve hot with deli mustard and enjoy!!

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  • Peel the potatoes, cut them into chunks, and place them in a large pot, covered with cold water by about an inch. Bring the water to a boil. Cook the potatoes until very tender, about 15 to 20 minutes, depending on the size of the chunks. Drain immediately in a colander.
  • Using a food mill with the medium blade or a ricer (do not use a food processor), work the potatoes into a smooth puree. Stir in 3 teaspoons of the salt (1 tablespoon) and the pepper.
  • While the potatoes cook, fry the onions. In a 12-inch skillet, heat the oil over fairly high heat. When the oil is hot but not smoking, add the onions and fry over medium-high heat, stirring regularly, until the onions are well wilted, about 8 minutes. Lower the heat to medium, and continue to fry, stirring only occasionally, until the onions begin to brown. (This could take as long as another 20 minutes.) As they cook, season the onions with the remaining 1 teaspoon salt.


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  • Slowly cook the onions in the oil in a skillet, covered, over a low heat. Let the onions "sweat" for about 20 minutes, or until they are soft. Then remove the cover and fry over a medium heat until golden brown.
  • Meanwhile peel the potatoes and cut them in half. Put them in a large pot filled with cold water and salt to taste. Bring to a boil, then turn the heat down, and cook until soft, about 15 minutes.
  • Mash the potatoes and add the egg, the parsley, salt, and pepper. Add the onions with the oil and mix well with your hands. Set aside while preparing the dough.
  • Beat the eggs and reserve about 1 tablespoon of egg for the glaze. Mix the rest with the oil, water, vinegar, and salt. Add the flour gradually, beating first with a spoon and eventually your hands as you knead the dough.
  • Roll each ball of dough out as thin as possible into a flat rectangle. Flour well and place between 2 sheets of waxed paper. Let sit for about 15 minutes.
  • Using your hands carefully stretch each rectangle as thin as possible, about 12 to 14 inches long by 4 to 5 inches wide. Spread one quarter of the filling (about 1 1/2 cups) onto approximately one third of the dough, leaving a 1-inch border.
  • Holding onto the waxed paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divide the roll into 2-inch knishes.
  • Mix the reserved tablespoon of egg with a little water. Brush the tops with the egg wash and bake in a preheated 375-clegree oven for 25 to 30 minutes or until golden brown.


THE ABSOLUTE BEST KNISH IN NYC - GRUB STREET

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Published 2017-12-06
Estimated Reading Time 4 mins
  • Ben’s Kosher Delicatessen Restaurant. 209 W. 38th St., nr. Seventh Ave.; 212-398-2367. Perhaps because it’s part of a chain (with locations on Long Island, in Westchester, and in Florida), Ben’s doesn’t get as much love as some of the city’s more pedigreed, institution-status delis, but it’s actually quite good, as proven by its excellent round knish.
  • Pastrami Queen. 1125 Lexington Ave., nr. 78th St.; 212-734-1500. Pastrami Queen makes, fittingly, an absolute queen of a knish: a softball-size number marked by a flaky, crackly, golden-brown crust, with an oily orange sheen and a creamy potato filling whose texture rivals Ben’s — smooth, but still a little chunky.
  • Russ & Daughters Cafe. 127 Orchard St., nr. Delancey St.; 212-475-4881. The knishes at Russ & Daughters are, first and foremost, adorable: They are miniature and come two to an order, tidy little packages of pastry twisted neatly at the top, with a ramekin of grainy mustard.
  • Barney Greengrass. 541 Amsterdam Ave., nr. 86th St.; 212-724-4707. Barney Greengrass gets extra points for the way their open-top knish is served if you order it heated up (50 cents extra): They slice it in half around the middle, and griddle it like a diner muffin.
  • 2nd Ave Deli. Multiple locations. The round, open-top knish here is enormous, a mountain of a knish, with a thin but still flaky pastry, speckled with bubbles and slick with oil, and smoothly mashed, lightly seasoned potatoes.


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From therecipes.info


OLD JEWISH POTATO KNISH RECIPE
"This is potato salad the old fashioned way - but with more celery, egg whites only (no yolks), fres... 45 Min; 8 Yield; Bookmark. 94% Gwen's Old-Fashioned Potato-Beef Casserole Recipe Foodnetwork.com Get Gwen's Old-Fashioned Potato-Beef Casserole Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 80% Old-Fashioned Egg Salad Tasteofhome.com …
From crecipe.com


KNISHES THE OLD FASHION WAY | WHOLE WHEAT TORTILLAS, OLD ...
Jan 8, 2015 - View profile for Cindy sandberg: recipes, reviews, photos and more at justapinch.com
From pinterest.com


OLD FASHIONED GOODNESS - REVIEW OF YONAH SCHIMMEL'S KNISH ...
Yonah Schimmel's Knish Bakery: Old Fashioned Goodness - See 329 traveler reviews, 140 candid photos, and great deals for New York City, NY, at Tripadvisor.
From tripadvisor.com


OLD FASHIONED GOODNESS - YONAH SCHIMMEL'S KNISH BAKERY ...
Yonah Schimmel's Knish Bakery: Old Fashioned Goodness - See 328 traveler reviews, 140 candid photos, and great deals for New York City, NY, at Tripadvisor.
From tripadvisor.ca


THE VILLAGE NOSH | ORGANIC BAKED GOODS | EASTERN EUROPEAN ...
The Village Nosh team creates artisan breads, pastries, cakes and cookies in our FDA certified commercial kitchen in Broomfield, CO. The Village Nosh has both a Colorado manufacturing license and a cottage license. Dianne has been baking for decades in her home kitchen for friends and family. After her husband Michael went to culinary school at ...
From thevillagenosh.com


KNISHES THE OLD FASHION WAY RECIPES
Knishes The Old Fashion Way Recipes KNISH. Provided by Food Network. Categories appetizer. Yield about 2 dozen. Number Of Ingredients 12. Ingredients; 2 cups julienned yellow onions, caramelized : 4 cups mashed potatoes: 1 egg: 1/2 cup finely chopped parsley, plus extra for garnish: Salt and black pepper: 1/2 cup vegetable oil: 1 cup water: 1 tablespoon white …
From tfrecipes.com


PAPA'S FOOD SPECIALTIES - DISTRIBUTORS OF KINSHES ...
Knishes made the old-fashioned way. No wonder people call Papa's "The Best Knishes in the World!" Our specialty line of products are made from the finest ingredients. A true family tradition, our recipes have been passed down from several generations of "Papa's" for over 100 years giving you a taste that is ultimately timeless.
From papasfoodspecialties.com


CORNED BEEF KNISH RECIPES
Wrap in plastic wrap and refrigerate for at least 1 hour. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside. Chop corned beef and cabbage into fine pieces.
From tfrecipes.com


THE ORIGINAL CONEY ISLAND SQUARE KNISH - GABILA'S
Home of the original square Knish. Freshly baked when you order, there is no knish like it in the world. Get your knish now and see our other products! Our knish is baked fresh on Long Island.
From gabilas.com


FOOD WISHES VIDEO RECIPES: CONEY ISLAND KNISHES – ST ...
Ingredients for 16 Knishes: (Please Note: I only used half the dough in the video, and only made enough filling for 8 knishes, but the following ingredients will make 16 total) For the dough: 2 3/4 cups all-purpose flour, plus more as needed. 1 teaspoon kosher salt (or 1/2 teaspoon fine salt) 1 teaspoon baking powder.
From foodwishes.blogspot.com


OLD FASHIONED POTATO KNISHES - KOSHER FROM JERUSALEM
Old Fashioned Potato Knishes. Dough: 2 cups (312 grams) all-purpose flour 1 tsp baking powder 1 tsp salt 1 large egg 1/2 cup canola oil 1/2 cup lukewarm water 1 tsp vinegar Filling: 5 medium potatoes, peeled and cut into chunks boiling water to cover pinch of salt one medium onion, peeled and chopped 2 tablespoons oil 1 large egg 1 teaspoon salt
From kosherfromjerusalem.com


YONAH SCHIMMEL`S KNISHES BAKERY MENU, REVIEWS AND PHOTOS ...
The food here is outstanding. Very quaint old restaurant,that has been there since the 1920s. Wide variety of Knishes and other Ethic foods. Great to pop in for a quick snack or a full meal. They also serve authentic Lime Rickies. Everything is Kosher and prepared with love and care and you can taste it.
From yonahschimmelsknishesbakery.mapforfood.com


THE 25 BEST JEWISH DELIS IN NEW JERSEY - BIG 7 TRAVEL
Bergenfield locals love Foster Village Kosher Deli for its traditional knishes (choose from spinach, kasha and potato, or old fashioned square knish), chopped chicken liver, and the ‘best corn beef in the area’. As well as deli sandwiches and platters, there’s also oldschool favourite such as sweet and sour stuffed cabbage, meatballs in brown gravy and goulash.
From bigseventravel.com


OLD FASHIONED NEW YORK STYLED POTATO KNISHES – MARCY ...
Snack Foods; Soups; Vegetables; Vegetarian; Cookbooks; Contact; Old Fashioned New York Styled Potato Knishes. Home » Old Fashioned New York Styled Potato Knishes. Welcome to the Betterbaking.com Recipe Archives! The BB Recipe Archives is a treasury as well as a comprehensive resource of sumptuous baking and cooking recipes that I've developed for my …
From betterbaking.com


BABCIA'S PIEROGI – BUFFALO ARTISAN FOOD TRADERS
Babcia's Pierogi. Babcia’s Pierogi was created by Linda F. Lund and George Lund out of our love & passion for cooking. As a young girl, we were taught to cook by our Mother and Grandmother, using recipes that had been handed down in their families. All of our pierogi are still made the old-fashioned way, using only the freshest ingredients.
From wnyfoodtraders.com


KNISHES THE OLD FASHION WAY | RECIPE | PINCH RECIPE, OLD ...
Sep 27, 2018 - I've been making these for about 40 years. They make a wonderful make ahead appetizer and made larger are good as an accompaniment with a soup to round off a meal. I prepare them ahead and freeze them before they are actually cooked. They taste even better after frozen and can be baked in the oven and ready in about a…
From pinterest.com


KNISH | TRADITIONAL SNACK FROM NEW YORK CITY, UNITED ...
Knish is Jewish soul food, a soft pillow of baked or fried dough that is usually stuffed with onions and mashed potatoes. This comfort food was brough to New York City's Lower East Manhattan and Brooklyn around 1900, when Jewish immigrants from Eastern Europe first started selling it from their street carts.
From tasteatlas.com


HOW TO MAKE KNISHES : FOOD NETWORK | RECIPES, DINNERS …
Put the dough on a floured sheet of parchment paper; dust with flour. Stretch into a 6-by-8-inch rectangle, then use a rolling pin to roll into a 12-by-18-inch rectangle.
From foodnetwork.com


MANHATTAN DELIS AND THE ART OF KNISH - TORI AVEY
There is no “one way” to make a knish—you’ll see that in the pictures I’m posting here. Some people like doughy knishes, some flaky, some biscuit-y. Some people like small bite-sized knishes, while others prefer big, overstuffed pastries. The most popular filling is potato, with kasha as a close second. I’ve seen knishes filled with meat, cheese, spinach, liver, and even …
From toriavey.com


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