Food recipes
Comforting Knishes
Comforting Knishes Ingredients: potatoes, raw, skin oil, olive, salad or cooking salt, table wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate water, b...
Comforting Knishes
Ingredients:
potatoes, raw, skin
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
onions, raw
oil, olive, salad or cooking
potatoes, raw, skin
tofu, raw, regular, prepared with calcium sulfate
parsley, fresh
salt, table
spices, garlic powder
spices, pepper, black
Directions:
To make the dough, beat together mashed potatoes, oil, and salt.
Add the flour and baking powder and mix well.
Mix in the water and knead into a smooth dough.
Let rest on a board, covered with a cloth, for 1/2 hour.
To make the filling, saute the onions in oil until transparent.
Mix together with the rest of the filling ingredients.
Cut the dough into 4 sections, then roll each section as thin as possible (about 1/16-inch thick).
Cut into 5 x 6-inch rectangles.
Place 2 or 3 tTablspoons of the filling in the middle of each rectangle.
Fold the sides in first, then the ends.
Place folded side down on an oiled cookie sheet.
Bake at 350 degrees F for 25 minutes, or until golden.
Serve with mustard.
Ingredients:
potatoes, raw, skin
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
onions, raw
oil, olive, salad or cooking
potatoes, raw, skin
tofu, raw, regular, prepared with calcium sulfate
parsley, fresh
salt, table
spices, garlic powder
spices, pepper, black
Directions:
To make the dough, beat together mashed potatoes, oil, and salt.
Add the flour and baking powder and mix well.
Mix in the water and knead into a smooth dough.
Let rest on a board, covered with a cloth, for 1/2 hour.
To make the filling, saute the onions in oil until transparent.
Mix together with the rest of the filling ingredients.
Cut the dough into 4 sections, then roll each section as thin as possible (about 1/16-inch thick).
Cut into 5 x 6-inch rectangles.
Place 2 or 3 tTablspoons of the filling in the middle of each rectangle.
Fold the sides in first, then the ends.
Place folded side down on an oiled cookie sheet.
Bake at 350 degrees F for 25 minutes, or until golden.
Serve with mustard.