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5
out of 5
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I make better Kashe Varnish's,
December 7, 2008
By HankBayer
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"I took your recipe and adjusted it to my Litvak taste.
I cook egg yolk free broad noodles first ...four ounces....then I cook a good cup of onions in three table spoons of olive oil and after about five minutes I toss the kashe into the onions and cook this for about twelve to fifteen minutes, then I take FOUR cups of the water that the noodles were cooked in and pour this into the kashe, then, one teaspoon of salt, one teaspoon of black pepper, one teaspoon of garlic powder, give it a stir, cover it, and when it is finished I chase everyone out of the house, sit down and eat half for lunch save half for supper and no one gets any except me. Let the kids eat RIB STEAK because they do not deserve to eat my delicious kashe."
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20 of 25 people found this review helpful.
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