Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What would you say is the best Jewish food?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What would you say is the best Jewish food?),it will help you,my kids.
me
Answer:
Toss up between potato pancakes and fried matzoh, oh, or gefilte fish.
I love honey cake for Rosh Hashannah!
gefitle fish, kihel-hard to find in NYC, but totally worth flying to another state!, noodle pudding, brisket, tzmisses, latkaes, matzo ball soup
i love kishka, and pastrami>------------------------------...
2 lbs green cabbage
2 lb lean ground beef
4 Med. onions -- 1 finely chopped 3 sliced
3 tsp salt
1/2 tsp pepper
2 egg
2 Tbsp White rice
3 Tbsp water
28 oz canned tomatoes -- whole
15 oz tomato sauce
1/2 c brown or white sugar -- packed
1 lemon juice (Juicy)
1/3 c raisins -- (1/3 to 1/2)
1 Tbs. Honey -- (1 to 2)
1 TBS Veg. Oil
Use Large Stock Pot and wooden spoon
Wash cabbage, cut off core. Cut cabbage in half horizontally. Take
core out and cut
cabbage in 3 inch chunks. Cook sliced onions in oil until
translucent. Add can of whole tomatoes, stir and chop
slightly with spoon. Add tomato sauce, half of salt, half of pepper
and mix. Cover and simmer for 20 minutes, stir occasionally so it
doesn't burn. Then add cabbage and stir and push cabbage down into
the sauce. Cover pot and continue to simmer approx 1 hour till you
can mix cabbage around in the sauce.
In large bowl mix ground beef with chopped onion, 1 1/2 level tsp
salt, 1/4 tsp pepper, 2 eggs, rice, and water. Mix well with hands.
If too mushy, add a little more rice. Form golf ball size meat balls
and then store briefly in refrigerator to get firmer. Place
meatballs on top of cabbage on sauce. Cover and simmer approx 15
minutes till meatballs feel firm. Then gently mix meat balls into
sauce. Let pot simmer for approx 45 minutes, then add lemon. Taste
for lemon taste, if not add more lemon. Then add raisins, honey, and
then sugar a little at time to taste. Cook for another 15 minutes,
then mix gently, uncover and remove from heat.
Try not to eat right away so flavors can infuse. Tastes better when
eaten the second day, but don't over heat. Only reheat what you will
eat at that sitting.
This freezes well.
Description:
"This is the BEST unstuffed sweet and sour cabbage You'll ever eat.
From Sean & Erica's Grandma"
Source:
"Elaine Michael"
Copyright:
"Dawn of Civilization - Don't pass this off as your own.or the
GYPSIES will get ya."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 818 Calories; 50g Fat (54.6%
calories from fat); 48g Protein; 45g Carbohydrate; 6g Dietary Fiber;
264mg Cholesterol; 2726mg Sodium. Exchanges: 1/2 Grain(Starch); 6
1/2 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 6 Fat; 1/2 Other
Carbohydrates.
Serving Ideas : Dip New York style Kaiser rolls in the tomato sauce
while eating.heaven!
NOTES : Not many people make sweet and sour unstuffed cabbage this
way. I don't know why, it's the best I've ever tasted. It's a recipe
handed down through the generations from Romania. Who knows...maybe
there's Jewish Gypsies in my roots?
Suggestion: After I add the can of whole tomatoes, I use the can to
chop one onion. I slice the onion and then I chop it in the can
using an electric hand blender/mixer. It's much easier, and it's one
less bowl to wash.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Matzoh ball soup. No, cheesecake. No, bagels and lox. No, Challah No..... Who can decide
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What would you say is the best Jewish food?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What would you say is the best Jewish food?),it will help you,my kids.
me
Answer:
Toss up between potato pancakes and fried matzoh, oh, or gefilte fish.
I love honey cake for Rosh Hashannah!
gefitle fish, kihel-hard to find in NYC, but totally worth flying to another state!, noodle pudding, brisket, tzmisses, latkaes, matzo ball soup
i love kishka, and pastrami>------------------------------...
2 lbs green cabbage
2 lb lean ground beef
4 Med. onions -- 1 finely chopped 3 sliced
3 tsp salt
1/2 tsp pepper
2 egg
2 Tbsp White rice
3 Tbsp water
28 oz canned tomatoes -- whole
15 oz tomato sauce
1/2 c brown or white sugar -- packed
1 lemon juice (Juicy)
1/3 c raisins -- (1/3 to 1/2)
1 Tbs. Honey -- (1 to 2)
1 TBS Veg. Oil
Use Large Stock Pot and wooden spoon
Wash cabbage, cut off core. Cut cabbage in half horizontally. Take
core out and cut
cabbage in 3 inch chunks. Cook sliced onions in oil until
translucent. Add can of whole tomatoes, stir and chop
slightly with spoon. Add tomato sauce, half of salt, half of pepper
and mix. Cover and simmer for 20 minutes, stir occasionally so it
doesn't burn. Then add cabbage and stir and push cabbage down into
the sauce. Cover pot and continue to simmer approx 1 hour till you
can mix cabbage around in the sauce.
In large bowl mix ground beef with chopped onion, 1 1/2 level tsp
salt, 1/4 tsp pepper, 2 eggs, rice, and water. Mix well with hands.
If too mushy, add a little more rice. Form golf ball size meat balls
and then store briefly in refrigerator to get firmer. Place
meatballs on top of cabbage on sauce. Cover and simmer approx 15
minutes till meatballs feel firm. Then gently mix meat balls into
sauce. Let pot simmer for approx 45 minutes, then add lemon. Taste
for lemon taste, if not add more lemon. Then add raisins, honey, and
then sugar a little at time to taste. Cook for another 15 minutes,
then mix gently, uncover and remove from heat.
Try not to eat right away so flavors can infuse. Tastes better when
eaten the second day, but don't over heat. Only reheat what you will
eat at that sitting.
This freezes well.
Description:
"This is the BEST unstuffed sweet and sour cabbage You'll ever eat.
From Sean & Erica's Grandma"
Source:
"Elaine Michael"
Copyright:
"Dawn of Civilization - Don't pass this off as your own.or the
GYPSIES will get ya."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 818 Calories; 50g Fat (54.6%
calories from fat); 48g Protein; 45g Carbohydrate; 6g Dietary Fiber;
264mg Cholesterol; 2726mg Sodium. Exchanges: 1/2 Grain(Starch); 6
1/2 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 6 Fat; 1/2 Other
Carbohydrates.
Serving Ideas : Dip New York style Kaiser rolls in the tomato sauce
while eating.heaven!
NOTES : Not many people make sweet and sour unstuffed cabbage this
way. I don't know why, it's the best I've ever tasted. It's a recipe
handed down through the generations from Romania. Who knows...maybe
there's Jewish Gypsies in my roots?
Suggestion: After I add the can of whole tomatoes, I use the can to
chop one onion. I slice the onion and then I chop it in the can
using an electric hand blender/mixer. It's much easier, and it's one
less bowl to wash.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Matzoh ball soup. No, cheesecake. No, bagels and lox. No, Challah No..... Who can decide
correctness,It's Non-profit and only for informational purposes.
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