Globe
Recipes

Appetizer Image Soup Image Salad Image Entre Image Side Dish Image Dessert Image
Home      Add-Your-Recipe  

APPETIZERS

 

SOUPS

 

SALADS

 

ENTRES

 

SIDES

 

DESSERTS

 


Ethnic Recipes
Afghan Recipes
African Recipes
American Recipes
Bukhari Recipes
Egyptian Recipes
Greek Recipes
Hungarian Recipes
Iraqi Recipes
Italian Recipes
Jewish Recipes
Kurdish Recipes
Lebanese Recipes
Middle Eastern Recipes
Moroccan Recipes
Persian Recipes
Romanian Recipes
Thanksgiving Recipes
Turkish Recipes
Yemenite Recipes


Category Recipes
Healthy
Vegetarian
Meat
Dairy
Chicken
Turkey
Beef
Lamb
Fish
Bread
Cakes
Cookies
Pastry
Pies
Potato
Rice
Pasta
Stuffed


All Recipes (Alphabetical Order)

 

Print your recipe and enjoy cooking!


Search for Recipes

 






















Print   

Ingredients:


FISH BALLS


* ¹\³ cup carrots, scraped and diced
* ¹\³ cup parsnips, peeled and diced
* 3 tbsp matzoh meal
* 2 tbsp mild olive or vegetable oil
* 1½ cups onions, coarsely chopped
* Salt and freshly ground pepper
* 1 tbsp chopped shallots
* 2 tbsp chopped fresh dill, plus 16 additional sprigs of dill
* 2 pounds fish fillets, skin and any bones removed and discarded (either have the fish ground by your fishmonger or rinse it to remove any scales, pat dry, and cut into 1-inch pieces).



* 2 large eggs
* 2 large egg yolks
* 2 tbsp fresh lemon juice

DILL-HORSERADISH MAYONNAISE

* 1 cup mayonnaise
* ¹\³ cup finely minced dill
* ¹\³ cup plus 1 tablespoon prepared white horseradish, drained

About 12 large cabbage leaves, washed (the cabbage bed is discarded before serving, so you can use slightly imperfect or dark green outer leaves)

Soft lettuce leaves, endives, or radicchio for lining plates


Directions:


1. Prepare the fish balls. In a small saucepan, bring one cup lightly salted water to a boil. Add the carrots and parsnips, and simmer until the vegetables are very tender. Drain, reserving the cooking water, and transfer the vegetables to a food processor. Put the matzoh meal in a small bowl and stir in ¹\³ cup of the reserved cooking water. Let this mixture sit so that the matzoh meal can soften as it soaks in the liquid.

2. Warm the oil in an 8-inch skillet. Add the onions, sprinkle them lightly with salt and pepper, and saut



Source:

Print   



Google


Search for more Recipes...


   Popular Tags

recipes chef
cooking
recipes kitchen
recipes dinner
healthy recipes

recipe dinner
recipes greek
recipes southern
cooking roast
chicken soup

food from
turkey breast
cook turkey
food recipes
food traditional

recipes
cake recipes
turkey
soup recipes
easy recipes

recipes pasta
food
chicken recipes
recipes for chicken
bread recipes

More Tags ....