Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Ann's Kreplach Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Cup(s) Flour
2 Eggs
1 Tablespoon(s) Warm water, room
temperature
1/2 Teaspoon(s) Salt
1/2 Cup(s) Onions, minced
1 Tablespoon(s) Chicken fat
1/2 Pound(s) Raw ground beef or
1 Cup(s) Cooked chicken, ground
Salt to taste
Freshly ground black pepper
1 Teaspoon(s) Parsley, chopped
Directions:
From: sybel@ix.netcom.com (Ruth Donenfeld) Date: Fri, 9 Aug 1996
08:51:59 -0700 Dough: put dough on kneading board; make a well. In
center of well add eggs, water and salt. Using your hands, mix in the
eggs, breaking the yolks as you go, and as you mix, you add more and
more of the flour to the center and knead for 10 minutes. (Or just put
it in the mixer and knead for 5 minutes. Add more flour if mix becomes
sticky. This is a good noodle dough. Form it into a ball, wrap in
plastic wrap or foil. Let rest at room temp for 30 minutes. Filling:
melt chicken fat, add onions, saute until soft and opaque. DO NOT LET
BURN. If using the beef, add and cook until it turns grey. Remove from
heat, add parsley, salt and pepper. If using chicken, just add to
onions and seasonings. To make kreplach: Cut dough ball in thirds for
easier handling. Keep unused parts covered until using. Roll dough out
on floured board until it is very thin, about 1/8 inch. Trim off rough
edges. Cut dough into 2 1/2 inch squares. Place about a teaspoon
filling into center of each square. Fold dough in half to make a
triangle. Moisten edges and pinch to seal. Repeat this with the rest
of the dough and fillings. Let kreplach sit on a floured board for
15-20 minutes before cooking them in a large pot of salted, boiling
water. Cook for 20 minutes, drain and broil to brown them. Or cook
them for 25 minutes and serve immediately in chicken soup. Or instead
of boiling, fry in hot oil to be served as appetizers. JEWISH-FOOD
digest 310 From the Jewish Food recipe list. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 216
Calories From Fat: 69
Total Fat: 7.6g
Cholesterol: 67.8mg
Sodium: 317.7mg
Potassium: 168.9mg
Carbohydrates: 25.1g
Fiber: 1g
Sugar: <1g
Protein: 10.6g


Scale this recipe to Servings [?]