1 tbsp fat
1/2 lb ground beef
1/2 cup minced onions
3/4 tsp salt
1/4 tsp pepper
Directions
Kreplach Fillings
From the Art of Jewish Cooking by Jennie Grossinger:
***FILLINGS FOR KREPLACH***
*Meat:
Heat the fat (I use oil) in a skillet and cook the
meat and onions in it for 10 minutes, stirring
frequently. Add the salt and pepper. Cool before
placing in squares of dough.
*Kasha: 1 cup minced onions 3 tablespoons chicken fat
or butter (depending on whether you are serving a meat
or dairy dish) 1 1/2 cups cooked kasha 1/4 teaspoon
pepper
Lightly brown the onion in the fat or butter. Stir in
the kasha and pepper.
*Cheese-Potato: 1/2 cup minced onions 3 tablespoons
butter 1 1/2 cups mashed potatoes 1/2 cup pot cheese 1
teaspoon salt 1/8 teaspoon pepper 1 egg Sour cream
Lightly brown the onions in the butter. Add the
potatoes, cheese, salt, pepper and egg, beating until
smooth. Serve with sour cream.
*Chicken: 1 1/2 cups ground cooked chicken 4
tablespoons browned minced onions 1 egg yolk 3/4
teaspoon salt 1 Dash pepper 1 tablespoon minced parsley
Blend all the ingredients together.
*Chicken liver: 1/2 pound chicken livers 1/2 cup
minced onions 2 tablespoons chicken fat 2 hard-cooked
egg yolks 1 teaspoon salt 1/8 teaspoon pepper
Cook the livers and onions in the fat for 10 minutes,
mixing frequently. Grind or chop the livers, onions,
eggs, salt and pepper. Cool before placing in squares
of dough.
***ENJOY!!!***
Servings: 6 servings
Kreplach Fillings Recipe brought to you by Recipe Ideas
Categories: Jewish; Meat; Vegetable
The History of Recipes
Academics have proved the existence of recipes back into ancient history, in fact as far back into history as ancient Egypt, and maybe further still. Interesting though that maybe, sadly, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the roman empire 25BC a man called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he tells us how the early Romans were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens like bay, fennel and asafoetida. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the Middle-East, including basil and rosemary. These new spices and herbs led to an explosion in books on cookery, many of which still exist in private libraries. By the arrival of the twentieth century, cooking publications were greatly in demand mostly as a result of increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Kreplach Fillings recipe.
