This is the recipe from the back of the box from the STREIT’s Passover Matzo Meal.
- oil or melted margarine
- water or seltzer
- salt or to taste
- large eggs
- matzo meal
- egg
- flour
- salt
- baking powder
- Canola for frying
Serve with Sour Cream & Chives Sauce (http://www.recipething.com/recipes/show/5819)
- flour
- eggs
- soy sauce
- salt
- Canola for frying
- buckwheat flour
- egg
- flour
- chopped pecans
- wild mushrooms
- salt
- Canola oil for frying
- flour
- ground ginger
- freshly grated orange zest
- chopped parsely
- Canola oil for frying
- flour
- egg
- salt
- Freshly ground pepper
- Canola oil for frying
- Salt & Pepper
- pulpy orange juice
- boxws frozen butternut squash puree
- chicken broth
- Salt & Pepper
- unsalted butter
- extra virgin olive oil
- Grated nutmeg
You can make the peanut sauce anytime and reheat just before serving. It may thicken up a little so you might have to add additional water to it.
The soba noodles should be made just before eating. Or you can make them in advance and add a little oil to them to prevent them from sticking together.
- rice vinegar
- tamari
- water
- peanut butter
- Peanut sauce:
- soba noodles
Makes perfect rice everytime.
To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-in ceramic baking dish and foil. To double the recipe, use 13 × 9-inch baking dish; the baking time need not be increased.
- unsalted butter or vegetable oil
- salt
This is from the Doctor series of cookbooks and it sounds great.
- pre-grated Parmesan cheese
- chopped fresh flat leaf parsley
- dried oregano
- Salt