PASSOVER DERMA
I don't know where I got this recipe, but I used to make it in a previous lifetime. It is good and easy to make and if you like derma, you will love it. (derma is like a sausage made with crackers or matzo)
Provided by mandabears
Categories European
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl and mix well.
- Place 20 inch long piece of aluminum foil on a cookie sheet.
- Spray well with cooking spray.
- Shape mixture in a 16 inch roll.
- Bring 2 sides of foil over derma.
- Fold down loosely in a series of locked folds, allowing for heat circulation and expansion.
- Fold up short ends in a series of rolls.
- Cook for 45-50 minutes.
- Unwarap and cut while hot into 1/2 inch thick slices.
- Leftovers are terrific sauted on both sides until crispy brown.
Nutrition Facts : Calories 234.1, Fat 24, SaturatedFat 4.3, Cholesterol 52.9, Sodium 584.6, Carbohydrate 3.4, Fiber 0.6, Sugar 1.3, Protein 2.2
KISHKE
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
- In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
- Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
- Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 1 gram
VEGETABLE KISHKA
Kishka (also known as stuffed derma) is a traditional Jewish Ashkenazi stuffing made of flour or matzo meal, schmaltz, and spices. This recipe uses oil in place of schmaltz, making it parve, and adds carrots, celery, and onion to the mix. READ MORE
Provided by Recipe By Nitra Ladies Auxiliary
Categories Sides
Yield 4
Number Of Ingredients 7
Steps:
- Blend and process celery, carrots, onion and oil.
- Combine blended mixture with remaining ingredients.
- Shape into roll, wrap in aluminium foil.
- Bake for one and a half hours at 350 degrees Fahrenheit.
STUFFED KISHKA: (KOSHER STUFFED DERMA)
This dish is really DELICIOUS, even though my recipe for Stuffed Capon Skin is easier, and I think even better. Try them both. My recipe for the Stuffed Capon Skin is #92178 here on RecipeZaar. You may also want to use the Kishka stuffing and the Capon skin, therefore combining the two recipes. If you have questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash casings in cold water and cut into 12 inch lengths.
- Tie one end of each length tightly with white sewing thread.
- Turn casings inside out.
- Combine flour, matzo meal, seasonings and schmaltz or suet. Adjust the poultry seasoning to taste. You may wish to add additional poultry seasoning.
- Fill each casing loosely with this stuffing and tie the remaining end.
- Drop into rapidly boiling water and boil 10 minutes.
- Drain.
- When cool enough to handle, scrape fat off the casings with the dull edge of a knife.
- Drop into rapidly boiling water (about a gallon) to which you have added 1 tablespoon salt and at least 1 teaspoon pepper.
- Reduce heat and simmer, uncovered for 3 hours.
- Remove from water.
- Brown for about 1 hour around a roast or roasting poultry.
- (You can also refrigerate and then slice pieces about 1 inch thick and fry them on both sides.).
Nutrition Facts : Calories 543.6, Fat 34.9, SaturatedFat 10.3, Cholesterol 29, Sodium 1756, Carbohydrate 49.9, Fiber 2.3, Sugar 1.2, Protein 6.4
More about "passover derma recipes"
MODERN STUFFED ‘DERMA’ FOR PASSOVER - FACEBOOK
From facebook.com
Author Washington PostViews 51.7K
MODERN STUFFED ‘DERMA’ WITH MATZOH MEAL, SPICES …
From washingtonpost.com
Category Side DishCalories 170 per serving
PASSOVER DERMA - BIGOVEN
From bigoven.com
PASSOVER DERMA - RECIPE - COOKS.COM
From cooks.com
PASSOVER DERMA - CYBER-KITCHEN
From cyber-kitchen.com
PASSOVER DERMA RECIPE
From recipenode.com
PASSOVER RECIPES
From allrecipes.com
PASSOVER STUFFED DERMA RECIPES - PASSOVER STUFFED DERMA RECIPE
From cookandpost.com
HOMEMADE PASSOVER KISHKE - JAMIE GELLER
From jamiegeller.com
MOCK KISHKA – KOSHER RECIPES - OU KOSHER CERTIFICATION
From oukosher.org
HOW TO MAKE KISHKE - JAMIE GELLER
From jamiegeller.com
27 BEST PASSOVER RECIPES FOR YOUR SEDER - MARTHA STEWART
From marthastewart.com
40 PASSOVER RECIPES YOUR FAMILY WILL LOVE | TASTE OF HOME
From tasteofhome.com
73 PASSOVER RECIPES EVERYONE WILL LOVE | BON APPéTIT
From bonappetit.com
25 TRADITIONAL PASSOVER RECIPES FOR A DELICIOUS SEDER
From insanelygoodrecipes.com
THE BEST TZIMMES RECIPE | THE NOSHER - MY JEWISH …
From myjewishlearning.com
PASSOVER DERMA RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
ASTRAY RECIPES: PASSOVER DERMA
From astray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love