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Fried Veal

By |2014-10-26T18:53:25+00:00October 26th, 2014|Categories: Cuisine, Jewish|Tags: , |

Escalopes or scallopine, thin slivers of meat such as turkey or veal, are the perfect subject for a quickly assembled meal. The slim slices are pounded with a mallet to about 1/8 of an inch thick, allowing them to be cooked in minutes. Fried Veal is a simple dish that will be a real treat for [...]

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Vulets

By |2011-11-02T19:14:05+00:00November 2nd, 2011|Categories: Cuisine, Jewish|

Vulets are almost the same as cutlets but flat. This recipe is taken from ancient Jewish cookbook and was written in Old Slavonic language. Ingredients for preparing Vulets: These uncomplicated cutlets from a small amount of food to feed a large family. 1 kg chopped meat. 1 ea small roll grated. 1/2 [...]

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Rice With Apples

By |2011-11-02T19:12:16+00:00November 2nd, 2011|Categories: Cuisine, Jewish|

Rice With Apples dish sounds delicious. Trust your sense of proportion and imagination, combining all ingredients and you will succeed. Ingredients for preparing Rice With Apples: This recipe is taken from ancient Jewish cookbook and was written in Old Slavonic language. 1 c rice. 3 tb butter or fat. 3 ea average [...]

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Pytsye

By |2011-11-02T19:10:54+00:00November 2nd, 2011|Categories: Cuisine, Jewish|

Pytsye is a soup from beef feet, served hot with toasts. Pytsye is a poppular Jewish dish served on special occasions. Ingredients for preparing Pytsye: I think that this necessarily soup to your taste, delicious, nourishing and very hearty. 2 kg beef feet. 2 ea onions. 1 ea carrot. 3 ea garlic [...]

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Potato Knishes

By |2011-11-02T19:09:35+00:00November 2nd, 2011|Categories: Cuisine, Jewish|

Potato Knishes are thick patties, as of mashed potatoes or chopped beef, and fried or baked. Ingredients for preparing Potato Knishes: Are thick patties 3 c mashed potatoes. 2 ea eggs, slightly beaten. 2 tb margarine. 1 ts. salt. Black pepper. 1/3 c matzah meal. 1 ea egg yolk beaten [...]

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Meat Soup With Potato Kletsky

By |2011-11-02T19:07:19+00:00November 2nd, 2011|Categories: Cuisine, Jewish|

Meat Soup With Potato Kletsky is a wonderful version of potato soup. The recipe is taken from ancient Jewish cookbook and was written in Old Slavonic language. Ingredients for preparing Meat Soup With Potato Kletsky: Trust your sense of proportion and you will succeed! 700 g meat with bone. 2 l water. [...]

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Meat Kugel

By |2011-11-02T19:05:50+00:00November 2nd, 2011|Categories: Cuisine, Jewish|

Meat Kugel is rich dish will be a real treat for everyone. Serve Kugel with fresh vegetables. Ingredients for preparing Meat Kugel: This recipe is taken from ancient Jewish cookbook and was written in Old Slavonic language. 1 oz finely chopped beef. 1/8 oz chopped fat. 1 ea small roll grated. 1 [...]

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Meat Broth

By |2011-11-02T19:01:19+00:00November 2nd, 2011|Categories: Cuisine, Jewish|

Meat broth is a must for almost every Russian soup, as it should be rich and fat. Ingredients for preparing Meat Broth: To make a transparent, pleasant stock is not so easy as you think. 4 kg beef. Beef bones. 4 l water. 1 ea parsley root. 1 ea celery root. [...]

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Matzah

By |2011-11-02T19:00:09+00:00November 2nd, 2011|Categories: Cuisine, Jewish|

Matzah- unleavened bread in the form of large crackers. Matzo, matza or matzah (Yiddish: ‎ מצה Hebrew: מַצָּה‎; plural matzot; matzos, matzus of Ashkenazi Hebrew dialect) is an unleavenedbread traditionally eaten by Jews during the Passover festival, when chametz (bread and other food made with leaven) is forbidden according to Jewish religious law. Religious significance[edit]. There [...]

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Karbonad

By |2011-11-02T18:58:36+00:00November 2nd, 2011|Categories: Cuisine, Jewish|

Karbonad dish is made from veal and very tasty. Chop (fr. Carbonnade lat. Carbo - coal) - a piece of meat spinal lumbar cut (usually brisket), grilled or baked. Presence of fat layer thickness of not more than 5 mm.V modern meat processing steam cooking by preparing the cells, followed by baking. There is also a [...]

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Guekhakhte Leber (Liver Pate)

By |2011-11-02T18:57:01+00:00November 2nd, 2011|Categories: Cuisine, Jewish|

Guekhakhte Leber is liver pate. This is a traditional Jewish dish. Ingredients for preparation Guekhakhte Leber (Liver Pate): The recipe is taken from ancient Jewish cookbook. 250 g beef liver. 1 ea white bread slice. 2 tb chicken fat. 2 ea eggs. 1 ea onion. 30 g spring onions. Salt. [...]

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