ADVERTISEMENT
- Real Recipes from Real People -

Coney Island Knish

Misc.
Hi Pat, I live in Colorado, but was born in Brooklyn. I know the Knishes you are talking about. They are made by Gabilla (they are located in New Jersey). If you go to the Sabrett site: , you can find them there. The phone number is (817) 467-5590. If you have a N.Y. deli in your area, you can have them order them for you or you can order them yourself. I buy a large box of 24-30 and keep them in the freezer(they freez well). That way when I get homesick, I just wrap one in aluminum foil and put them in the oven for about 10 minutes each side on 375 degrees. I hope this helps, D.Humphrey
MsgID: 033915
Shared by: D. Humphrey, Colorado
In reply to: Re: Request: Big Coney Island potato kn...
Board: International Recipes at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cornmeal-Fried Catfish
  • CORNMEAL-FRIED CATFISH vegetable oil for frying 4 catfish fillets (4 ounces each) 3/4 cup cornmeal 1/4 cup all-purpose flour 1/4 tsp salt 1/2 cup milk 2 eggs, beaten 1/8 tsp red pepper sauce 2 tbsp vegetable oil Rins...
  • Cherry Banana Bread (using maraschino cherries)
  • CHERRY BANANA BREAD 1 (10 ounce) jar maraschino cherries 1/3 cup butter or margarine, softened 2/3 cup firmly packed brown sugar 2 eggs 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup m...
  • Apple Oatmeal Bars
  • APPLE OATMEAL BARS 2 cups quick cooking oatmeal, uncooked 2 cups sifted flour 1 1/2 cups brown sugar 1/2 cup butter, melted 1 teaspoon vanilla 1/2 teaspoon salt 1/4 cup sugar 4 teaspoons ground cinnamon 8 cups sliced,...
  • Reply to messy peanut butter roll
  • After making peanut butter batter, refrigerate or freeze until firm, then proceed with your recipe. Can be re-refrigerated if it starts getting sticky again. Good...
ADVERTISEMENT
  • Chicago-Style Deep-Dish Pizza
  • CHICAGO-STYLE DEEP-DISH PIZZA "Think Chicago food, and deep-dish pizza tops the list. This method was developed by Uno's Pizzeria in the 1950s, and the restaurant is credited with starting the unique Chicago method of...
  • Green Beans with Caramelized Onions
  • GREEN BEANS WITH CARAMELIZED ONIONS "With caramelized onions and sauteed peppers, this green bean dish tastes rich and looks beautiful." 1 tbsp butter 3 tbsp olive oil, divided use 1/2 medium onion, very finely chop...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Coney Island Knish
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!