ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: matzoh brie - You must be using too much matzoh to too few eggs!

Misc.
If your matzoh brie is dry, you must be using too much matzoh to too few eggs!

Break the matzohs into small pieces. Add eggs and salt & pepper to taste. (I don't add milk, and neither did a friend who made it here last week.) Whisk lightly with a fork. Pour into a hot, oiled skillet and cook over medium heat, turning once, until eggs are set. (You can flip this by placing a large plate over the skillet, turning both over together, then sliding the eggs in to cook the other side.)

Susan, Hawaii
MsgID: 038198
Shared by: Susan, Hawaii
In reply to: ISO: matzoh bry
Board: International Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Maple Pudding
  • MAPLE PUDDING 8 ounces cream cheese, softened* 3/4 cup heavy cream, or nondairy milk, or mix of both (or one 14 ounce can sweetened condensed milk) 1 cup maple syrup 1 teaspoon vanilla In a large bowl, beat cream...
  • Seasoned Pretzel Snack
  • SEASONED PRETZEL SNACK 1 stick (1/2 cup) real butter, (I use unsalted) 1 envelope dry ranch dressing mix 1 Tbsp. Worcestershire sauce 1/2 tsp. seasoned salt dash Tabasco 7 to 8 cups mini pretzels In an extra-l...
  • New England Fish Chowder
  • NEW ENGLAND FISH CHOWDER 4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice 2 tablespoons unsalted butter 2 medium onions (14 ounces), cut into 3/4-inch dice 6 to 8 sprigs fresh summer savory or thyme, ...
  • Pat in the Pan Pizza Dough
  • PAT IN THE PAN PIZZA DOUGH 1 package active dry yeast 1 cup warm water 2 1/2 cups flour 2 tablespoons vegetable oil 1 tea sugar 1 teaspoon salt Preheat oven to 425 degrees F. Dissolve yeast in warm water in large bo...
  • Layered Vegetable and Shrimp Salad (make ahead)
  • LAYERED VEGETABLE AND SHRIMP SALAD "The ever-popular layered vegetable salad has been served at many picnics and family gatherings. Our new version has shrimp added, making a great summer supper." 5 cups torn lettuce...
ADVERTISEMENT
  • Stove Top Meat Loaf
  • STOVE TOP MEAT LOAF 1 1/2 lbs ground chicken breast, skinless 1/2 cup white bread crumbs 1 (10 3/4 oz) tomato soup, condensed 1/2 cup onions, chopped 1 egg white, whipped 1/4 tsp black pepper 1/2 tsp olive oil 1/4 cu...
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
  • re: matzoh brie - You must be using too much matzoh to too few eggs!
  • 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!