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
KISHKE
Make and share this Kishke recipe from Food.com.
Provided by AniSarit
Categories European
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Wash and clean the casing thoroughly, scraping off the fat with a dull knife and discarding.
- Cut into lengths about 8" (20 cm.) and sew one end of each length closed.
- In a skillet melt the chicken fat and in this saute the onions until browned.
- In a mixing bowl sift together the flour, salt and pepper. Add the melted chicken fat with the onions and the breadcrumbs and mix thoroughly.
- Stuff each section of the casing loosely with this filling and sew the second end closed.
- Rinse off any flour that adheres to the surface.
- Immerse in boiling water for 5 minutes and then drain. (At this point the kishke is ready for use in cholent (see Recipe#269267 ).
- To serve kishke alone, arrange the sections in a shallow, lightly greased casserole or baking dish and bake in a medium oven until well browned (about 1 1/2 hours), basting frequently with the drippings.
Nutrition Facts : Calories 82.7, Fat 5.3, SaturatedFat 1.6, Cholesterol 4.4, Sodium 20.1, Carbohydrate 7.5, Fiber 0.4, Sugar 0.5, Protein 1.1
VEGETABLE KISHKE
This is traditionally stuffed inside intestines and then cooked on top of a cholent. Nowadays most roll it up in foil or baking paper. Definate unique taste. See instructions to learn about cholent. I am also posting a cholent recipe.
Provided by Caryn Gale
Categories European
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put first four ingredients in food processor and process with steel knife until consistency of thick paste.
- Remove to bowl.
- Add last 4 ingredients and mix well.
- Shape into a log on a large piece of foil or baking paper.
- Roll the foil down to seal.
- Freezes great at this point.
- Ideally placed in the top of a pot of cholent (a special stew that is prepared before the Sabbath and cooks for approx 20 hours and is eaten with lunch).
- This is pulled out and served separately.
- Can also be made in a pie dish and baked at 350 for 45 minutes, but it definately won't have the deep rich color and taste.
JEWISH - OLD FAMILY SECRET RECIPE - MOCK KISHKA
Make and share this Jewish - Old Family Secret Recipe - Mock Kishka recipe from Food.com.
Provided by Rayndrop
Categories Vegetable
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Grind vegetables twice.
- Grind crackers once.
- Mix both together.
- Melt butter.
- Add to beaten egg.
- Mix all together.
- Shape into 2 long rolls on greased foil.
- Wrap each roll separately inthe foil, air tight.
- Freeze overnight or longer.
- Bake frozen 350 degrees for 1-1 1/2 hours.
- Cut into 1" slices.
Nutrition Facts : Calories 382, Fat 24.4, SaturatedFat 10.4, Cholesterol 61.5, Sodium 584.7, Carbohydrate 36, Fiber 1.9, Sugar 5.7, Protein 5.3
More about "kishka recipes"
HOW TO MAKE KISHKE - JAMIE GELLER
From jamiegeller.com
Cuisine Ashkenazi, Jewish FoodCategory Side DishServings 12Total Time 1 hr 35 mins
- Preheat oven to 350°F. In a food processor, pulse onions, carrots, and brisket scraps (if using) until very fine.
STUFFED DERMA (KISHKA) | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
Cuisine JewishCategory SidesServings 8Total Time 2 hrs 30 mins
KISHKA – THE SAUSAGE ENJOYED BY EUROPEAN AND ... - THE …
From thefoodwonder.com
4.9/5 (31)Category MainCuisine EuropeanTotal Time 1 hr 15 mins
10 BEST KISHKA RECIPES | YUMMLY
From yummly.com
POLISH BLOOD SAUSAGE (KISZKA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHAT IS A KISHKE? | THE NOSHER - MY JEWISH LEARNING
From myjewishlearning.com
RECIPE: MICHAEL RUHLMAN’S KISHKE | KCRW
From kcrw.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
HOME | EL JARIPEO
From jaripeorestaurant.com
MENU - FAANGTHAI.COM
KISHKA | SAUSAGE WIKI | FANDOM
From sausage.fandom.com
KISHKA (FOOD) - INFOGALACTIC: THE PLANETARY KNOWLEDGE CORE
From infogalactic.com
KISHKA GRAVY RECIPE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
EVERMADE FOODS | USDA AND FDA FOOD PRODUCTION | NORTHERN …
From evermadefoods.com
KISHKA (FOOD) | DETAILED PEDIA
From detailedpedia.com
You'll also love