You want to melt 1/2
cup schmaltz or butter in a small skillet until it's liquid.
Melt 1/2
cup schmaltz in a small skillet over medium - high heat.
Not exact matches
chicken liver — grated or minced 3
cups brown rice — washed to remove starch 6 - 7
cups chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med heads broccoli, chopped (or cauliflower — you can mix it up) 1 small onion, chopped 1 shallot, chopped 4 cloves garlic, chopped 4 T butter (or
schmaltz) 4 T olive oil (again) 3
cups whole milk 3
cups gruyere or gouda cheese — shredded salt and pepper to taste
4 large eggs 1/3
cup chicken stock or water (try seltzer water for fluffier matzah balls) 1/4
cup melted fat — rendered chicken fat (
schmaltz), beef tallow, or olive oil 1
cup Otto's Cassava Flour 1 teaspoon sea salt 1/2 teaspoon turmeric 1 - 2 tablespoons chopped parsley or other herb (try dill or cilantro)
Add 1/4
cup of
schmaltz to the oil if you'd like, it will add more savory flavor to the latkes.
2 - 3 tablespoons stable cooking fat (coconut, ghee, chicken
schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic, minced 1 large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch fresh ginger, peeled / minced 2
cups chicken stock, plus water if desired 1/2 bunch fresh cilantro, stems removed and chopped fine 1/2 teaspoon each of fennel seed and cumin 1/4 teaspoon each of turmeric and cayenne juice of 1/2 fresh lime salt / pepper to taste plain yogurt for topping