Fluffypotatokneidlach Recipes

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FLUFFY KNEIDLACH



Fluffy Kneidlach image

Tried-and-true method for preparing traditional fluffy Matzo Balls for your Passover Seder. READ MORE

Provided by Recipe By Dining In

Categories     Appetizers , Soups

Yield 12

Number Of Ingredients 7

4 eggs
1/4 cup seltzer
1/3 cup oil
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Haddar Baking Powder
1 cup Yehuda Matzo Meal

Steps:

  • Mix all ingredients in a large bowl. Refrigerate batter for one hour minimum.
  • Fill a four-quart pot three-fourths full with water and bring to a boil. Add two tablespoons salt. With wet hands, form kneidel mixture into balls and place in boiling water. (If hands get sticky, dip in water.)
  • Boil kneidlach for 20 minutes, then drain in colander.

SUPER FLUFFY OMELET RECIPE BY TASTY



Super Fluffy Omelet Recipe by Tasty image

Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive

Provided by Pierce Abernathy

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 6

5 large egg whites
3 large egg yolks
2 tablespoons unsalted butter, halved
salt, to taste
pepper, to taste
fresh chive, chopped, for garnish

Steps:

  • Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
  • Whisk the egg yolks until they become homogenous and pale in color. Set aside.
  • Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
  • Carefully fold the egg yolks into the egg whites until fully incorporated.
  • Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
  • Lift up each side of the omelette and drop a tablespoon of butter underneath.
  • Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
  • Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
  • Fold the omelette onto a plate and sprinkle with chives.
  • Enjoy!

Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram

HERBED POTATO SALAD



Herbed Potato Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
  • For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
  • Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

QUICK POTATO GNOCCHI



Quick Potato Gnocchi image

Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.

Provided by John Becker

Categories     Quick & Easy     Dinner     Potato     Pasta     Kid-Friendly     Soy Free     Tree Nut Free     Vegetarian

Yield About 60 gnocchi; 4 servings

Number Of Ingredients 6

1 cup instant mashed potato flakes
1 cup all-purpose flour, plus more
1 large egg
¾ teaspoon salt
3 tablespoons butter, melted, or extra-virgin olive oil
Freshly grated Parmesan, black pepper, and chopped parsley, for garnishing (optional)

Steps:

  • Place 1 cup instant mashed potato flakes in a medium bowl. Pour over them 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 large egg, ¾ teaspoon salt. Knead briefly until the mixture is smooth.
  • Bring 4 inches of well-salted water to a simmer in a large pot. Have ready 3 tablespoons butter, melted, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.
  • Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. *Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Note: Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.
  • Spoon gnocchi into bowls and top as desired.

FLUFFY POTATO KNEIDLACH



Fluffy Potato Kneidlach image

Make and share this Fluffy Potato Kneidlach recipe from Food.com.

Provided by Manami

Categories     Potato

Time 45m

Yield 15-18 serving(s)

Number Of Ingredients 9

1 egg
1 cup cold water
1 (3 ounce) package potato pancake mix
1/4 cup matzo meal
2 tablespoons melted butter or 2 tablespoons margarine
1 tablespoon fresh parsley flakes, chopped
1 -2 tablespoon onion powder
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Beat egg with a fork; blend in the water.
  • Add remaining ingredients, stir, allow to thicken 10 minutes.
  • Form into balls the size of a walnut.
  • Drop into a large pot of rapicly boiling salted water.
  • Cover tightly, reduce heat and simmer for 30 minutes.
  • Drain and serve in soup, stew or as a side dish with meats and poultry.

Nutrition Facts : Calories 27.6, Fat 1.9, SaturatedFat 1.1, Cholesterol 18.2, Sodium 17.1, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 0.7

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