1 - 10 of 13 for kishka

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Grind celery, carrots, ... degrees. May be frozen before baking or after baking. If Kishka recipe is a little ... Corn Flake crumbs or dry toast crumbs.

2. KISHKA
In a medium saucepan cook buckwheat groats or kernels in 7 cups of the water- broth mixture over medium heat, stirring occasionally, until buckwheat ...

Grind celery, carrots, onions in processor and grind crackers in processor separately. Add melted butter to processed crackers. Add the first 4 ...

4. KISHKA
In blender, blend well: Add: Blend together. Roll in foil and bake at 350 degrees for 1 hour.

Rol l in aluminum foil. Make holes in foil before putting in to cholent. Can freeze.

6. KISHKA
Combine all of the above. By hand, form into loaf. Wrap in foil and place on top of cholent to cook. Serves 4-6.

Crush crackers. Slice up onion, carrots and celery. Add melted butter to the whole mixture; mix well. Form into 1 long roll and place in aluminum ...

Mash Tam Tams. Add rest of ingredients and mix. Shape into long loaf and wrap in tin foil. Refrigerate at least 1 hour. Open and bake at 350 degrees ...

Slice large onions ... onions (whole) and kishka. Add water ... for 20 to 24 hours, without lifting lid. Serves six plus. (I use a six quart crock pot.)

10. CHOLENT
Boil bones and rinse off. Put on bottom of pot. Boil meat on top of bones to soften. Add remaining ingredients. Cover with water and add garlic ...

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