Pesach Matzah recipe

[HaShev]

Pesach Sameach
This makes 4 medium square sheets of Thin Matzah or 2 regular size & thickness depending how thin you roll them out.
1 cup flour
1/3 cup water
1/2 teaspoon kosher salt
1 teaspoon olive oil
(extra flour sifted to dust on the roller and surface - I use 2 sheets of wax paper which requires constant dusting to prevent sticking)
Combine flour and salt, slowly pour water then olive oil then mix and knead for a few minutes then seperate into 2-4 balls,
Preheat oven to 450°-
flatten the dough by hand into squares or rectangle and dust flour both sides on each one and roll out till thin and aprox size of a box matzah sheet (if doing 2 per recipe measurements).
Take fork or perforating wheel and poke holes both height and width like a box Matzah would have (prevents rising).
Place on coated large pan and place on top rack for 2 and a half minutes then turn over for 2 to 2 and a half minutes depending on if it's browning enough (edges and some puff bubbles should turn slight brown).

Great with smooth butter.
Left over can be used to make fried matzah
Just break crumble the matzah sheets into 1-2 inch squares or rectangles soak in bowl of water, till little soggy, drain water and add
1 wisked egg per recipe serving of 2-4 sheets of Matzah. Mix crumbled soggy matazah real good with the eggs and cook in buttered frying pan like frying scrambled eggs, itcs done when the drippy egg is fully cooked and consistancy is like scrambled eggs.
Plate with salt to taste and compliment on the side two tablespoons of of grape jelly or jam of choice.
It makes a great alternative breakfast idea.

 

[Coyote]

I admit, I like Matza to munch on, but have never tried anything else with it.

 

[HaShev]

Peanut butter and Jelly is used on them as a snack for kids, but I always preferred butter on it. Now I'm wondering if apple butter would be a good combo.

 

[Coyote]

Peanut butter and Jelly is used on them as a snack for kids, but I always preferred butter on it. Now I'm wondering if apple butter would be a good combo.

I've melted cheese on them With a little hot sauce.

 

[HaShev]

I've melted cheese on them With a little hot sauce.

What do they call that a Juan Epstein?
*L*

 

[mudwhistle]

A little off topic but I discovered I have a taste for Matzah ball soup.

 

[HaShev]

A little off topic but I discovered I have a taste for Matzah ball soup.

I make good Chicken Soup using ingredients passed on from family.
To make Jewish Penicillin:
Half a pot of water
throw in stalks of Fresh dill
A hand full of fresh parsley
Chopped celery
1/2 of an avg size onion -Leaf type slices not choped
Choped carrots or use baby carrots
Chop 'parsnip' size the same as carrot slices
Kosher Chicken pieces or whole (skin and bones and all)
If not Kosher using regular chicken makes the soup weak and you might need chicken bouillon powder to make the soup more yellow and stronger in flavor.
Start on medium to low heat then when it's ready to boil set it between simmer and number 2 for 2 or more hours. You can skim the specs of skin and debris floating to the top but try to keep the greens intact as they are delicious and healthy for ya.
Refrigerate FOR A FEW HOURS if you want it to gel so you can skim all the fat OFF THE TOP EASIER.
THEN YOU can reheat through the Microwave or stove whatever portion.
Serve with rice in the bottom of the bowl, the soup chicken melts off the bones and makes a meal in itself.

Matzah Ball directions should be on any box of Matzah Meal
or make Kreplach to float in the soup, it's is easy:
My Kreplach recipe:
preheat oven 400
1/2 cup of boiling water with
1/4 cup butter/imitation butter then after it boils remove off stove and pour quickly stiring little over 1/2 cup of sifted flour
Mix till smooth then add 2 eggs and stir until the lumps are gone and the mixture is smoother.
Use spoon and make small spoon balls (if to runny to make a glob ball out of add slightly more flour then mix thoroughly again) on a coated cookie sheet place in oven at 350 degrees for 15 minutes and they will puff up.
These can be added to your soup or you can
make larger size ones cut the top gut the ball to mix them them with shreaded soup chicken and spices pepper, garlic and onion powder soul seasoning, soft onion from the soup choped, etc. stuff the hollowed Kreplach ball with this shreaded chicken stuffing and place that in soup or use soup to make chicken gravy over the big Kreplach and you have an excelent appetizer or even meal.

 

[mudwhistle]

A little off topic but I discovered I have a taste for Matzah ball soup.

I make good Chicken Soup using ingredients passed on from family.
To make Jewish Penicillin:
Half a pot of water
throw in stalks of Fresh dill
A hand full of fresh parsley
Chopped celery
1/2 of an avg size onion -Leaf type slices not choped
Choped carrots or use baby carrots
Chop 'parsnip' size the same as carrot slices
Kosher Chicken pieces or whole (skin and bones and all)
If not Kosher using regular chicken makes the soup weak and you might need chicken bouillon powder to make the soup more yellow and stronger in flavor.
Start on medium to low heat then when it's ready to boil set it between simmer and number 2 for 2 or more hours. You can skim the specs of skin and debris floating to the top but try to keep the greens intact as they are delicious and healthy for ya.
Refrigerate FOR A FEW HOURS if you want it to gel so you can skim all the fat OFF THE TOP EASIER.
THEN YOU can reheat through the Microwave or stove whatever portion.
Serve with rice in the bottom of the bowl, the soup chicken melts off the bones and makes a meal in itself.

Matzah Ball directions should be on any box of Matzah Meal
or make Kreplach to float in the soup, it's is easy:
My Kreplach recipe:
preheat oven 400
1/2 cup of boiling water with
1/4 cup butter/imitation butter then after it boils remove off stove and pour quickly stiring little over 1/2 cup of sifted flour
Mix till smooth then add 2 eggs and stir until the lumps are gone and the mixture is smoother.
Use spoon and make small spoon balls (if to runny to make a glob ball out of add slightly more flour then mix thoroughly again) on a coated cookie sheet place in oven at 350 degrees for 15 minutes and they will puff up.
These can be added to your soup or you can
make larger size ones cut the top gut the ball to mix them them with shreaded soup chicken and spices pepper, garlic and onion powder soul seasoning, soft onion from the soup choped, etc. stuff the hollowed Kreplach ball with this shreaded chicken stuffing and place that in soup or use soup to make chicken gravy over the big Kreplach and you have an excelent appetizer or even meal.

I have a big jar of Matzah Ball soup in my pantry.
I was looking for a bakery in town that sells Matzo....but I'm still looking.

 

[Coyote]

A little off topic but I discovered I have a taste for Matzah ball soup.

I make good Chicken Soup using ingredients passed on from family.
To make Jewish Penicillin:
Half a pot of water
throw in stalks of Fresh dill
A hand full of fresh parsley
Chopped celery
1/2 of an avg size onion -Leaf type slices not choped
Choped carrots or use baby carrots
Chop 'parsnip' size the same as carrot slices
Kosher Chicken pieces or whole (skin and bones and all)
If not Kosher using regular chicken makes the soup weak and you might need chicken bouillon powder to make the soup more yellow and stronger in flavor.
Start on medium to low heat then when it's ready to boil set it between simmer and number 2 for 2 or more hours. You can skim the specs of skin and debris floating to the top but try to keep the greens intact as they are delicious and healthy for ya.
Refrigerate FOR A FEW HOURS if you want it to gel so you can skim all the fat OFF THE TOP EASIER.
THEN YOU can reheat through the Microwave or stove whatever portion.
Serve with rice in the bottom of the bowl, the soup chicken melts off the bones and makes a meal in itself.

Matzah Ball directions should be on any box of Matzah Meal
or make Kreplach to float in the soup, it's is easy:
My Kreplach recipe:
preheat oven 400
1/2 cup of boiling water with
1/4 cup butter/imitation butter then after it boils remove off stove and pour quickly stiring little over 1/2 cup of sifted flour
Mix till smooth then add 2 eggs and stir until the lumps are gone and the mixture is smoother.
Use spoon and make small spoon balls (if to runny to make a glob ball out of add slightly more flour then mix thoroughly again) on a coated cookie sheet place in oven at 350 degrees for 15 minutes and they will puff up.
These can be added to your soup or you can
make larger size ones cut the top gut the ball to mix them them with shreaded soup chicken and spices pepper, garlic and onion powder soul seasoning, soft onion from the soup choped, etc. stuff the hollowed Kreplach ball with this shreaded chicken stuffing and place that in soup or use soup to make chicken gravy over the big Kreplach and you have an excelent appetizer or even meal.

I've never made Matza Ball soup...I think I'll try it

 

[mudwhistle]

Peanut butter and Jelly is used on them as a snack for kids, but I always preferred butter on it. Now I'm wondering if apple butter would be a good combo.

Try butter on heated Matzo, and sprinkle on some cinnamon and sugar.

 

[mudwhistle]

A little off topic but I discovered I have a taste for Matzah ball soup.

I make good Chicken Soup using ingredients passed on from family.
To make Jewish Penicillin:
Half a pot of water
throw in stalks of Fresh dill
A hand full of fresh parsley
Chopped celery
1/2 of an avg size onion -Leaf type slices not choped
Choped carrots or use baby carrots
Chop 'parsnip' size the same as carrot slices
Kosher Chicken pieces or whole (skin and bones and all)
If not Kosher using regular chicken makes the soup weak and you might need chicken bouillon powder to make the soup more yellow and stronger in flavor.
Start on medium to low heat then when it's ready to boil set it between simmer and number 2 for 2 or more hours. You can skim the specs of skin and debris floating to the top but try to keep the greens intact as they are delicious and healthy for ya.
Refrigerate FOR A FEW HOURS if you want it to gel so you can skim all the fat OFF THE TOP EASIER.
THEN YOU can reheat through the Microwave or stove whatever portion.
Serve with rice in the bottom of the bowl, the soup chicken melts off the bones and makes a meal in itself.

Matzah Ball directions should be on any box of Matzah Meal
or make Kreplach to float in the soup, it's is easy:
My Kreplach recipe:
preheat oven 400
1/2 cup of boiling water with
1/4 cup butter/imitation butter then after it boils remove off stove and pour quickly stiring little over 1/2 cup of sifted flour
Mix till smooth then add 2 eggs and stir until the lumps are gone and the mixture is smoother.
Use spoon and make small spoon balls (if to runny to make a glob ball out of add slightly more flour then mix thoroughly again) on a coated cookie sheet place in oven at 350 degrees for 15 minutes and they will puff up.
These can be added to your soup or you can
make larger size ones cut the top gut the ball to mix them them with shreaded soup chicken and spices pepper, garlic and onion powder soul seasoning, soft onion from the soup choped, etc. stuff the hollowed Kreplach ball with this shreaded chicken stuffing and place that in soup or use soup to make chicken gravy over the big Kreplach and you have an excelent appetizer or even meal.

I've never made Matza Ball soup...I think I'll try it

Good stuff.