VEGETABLE KISHKA
Kishka (also known as stuffed derma) is a traditional Jewish Ashkenazi stuffing made of flour or matzo meal, schmaltz, and spices. This recipe uses oil in place of schmaltz, making it parve, and adds carrots, celery, and onion to the mix. READ MORE
Provided by Recipe By Nitra Ladies Auxiliary
Categories Sides
Yield 4
Number Of Ingredients 7
Steps:
- Blend and process celery, carrots, onion and oil.
- Combine blended mixture with remaining ingredients.
- Shape into roll, wrap in aluminium foil.
- Bake for one and a half hours at 350 degrees Fahrenheit.
KISHA/STUFFED DERMA
Before you even bake this tasty side dish, the aroma from the spices just makes you want to skip the cooking process. Since that is not going to happen, you just have to be a little patience. When they come out of the oven they are dark in color and a little bit crunchy, the taste is unbelievable..
Provided by Myrna Turek
Categories Sides
Time 2h30m
Number Of Ingredients 8
Steps:
- In a large pot, heat water and 1 tsp. of salt. You will need enough to cover the casings. Cut the casings into 12 inch pieces. Sew up one end and turn inside out. Do all. Combine chicken fat, flour, 1 1/2 tsp. salt, pepper, carrots, onions, and paprika. Stuff each piece of casing with the filling. Sew up the ends.
- Put into the boiling water. Lower the heat to low-medium. Cook for 10 minutes. Meanwhile, heat oven to 325 degrees. Grease a large sheet pan that will hold the casings. Remove from boiling water and drain. Put casing on sheet pan and bake for 2 hours. Remove from oven. To serve cut into 1-2 inch pieces.
- Kishka can be frozen. When defrosted just heat them in the oven or the toaster. It can also be put into the microwave, on a plate, still frozen, and heat for about 1 minute, turn over and heat for another 30 seconds.
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
EASY VEGETARIAN STUFFED MUSHROOMS
These vegetarian stuffed mushrooms are quick and easy to make. You only need a handful of ingredients and your guests will love them.
Provided by LaDonna Langwell
Categories Stuffed Mushrooms
Time 35m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
- Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
- Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
- Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 6.5 g, Cholesterol 28.5 mg, Fat 10.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 135.1 mg, Sugar 1.8 g
STUFFED VEGETARIAN SHELLS
When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
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