Passover Recipes [open]

[Wags]

Thought it would be nice to have a recipe sharing thread for Passover. Here are a few of my family's favorites:


Spinach Casserole
1 pint cottage cheese
3 eggs, beaten
3 tablespoons matzo meal
1/4 lb. cheddar cheese cubed
1/2 package of frozen chopped spinach
(I use the whole package)
2-3 tablespoons of butter
dash of saltMix together cottage cheese, eggs and flour. Add cheese. Allow spinach to thaw until it can be broken apart in chunks. Add frozen chunks to the mixture. Cut butter into pieces and combined with mixture. Add salt. Bake uncovered at 350 degrees for 1 hour.


Cottage Cheese Loaf
1 quart cottage cheese
1 cup chopped nuts ( I prefer almonds)
5 eggs beaten
1/4 cup melted butter
1 package onion soup mix
1 cup waterCombine all ingredients together and bake in a greased casserole dish for 1 hour at 350 degrees.


Cream Cheese Patties
1 cup chopped nuts
1 medium onion chopped
1 cup crumbled matzah
6 eggs beaten
1 large package of cream cheese, cut into small chunksMix ingredients together and form into patties. Brown in oil then place in baking dish and cover with tomato soup. Bake at 350 for 45-60 minutes.


Potato Kugel (using latke mix)
2 boxes potato latke mix
2-3 onions, chopped and sautéed
1-2 small carrots grated
salt & pepper to tasteFollow the recipe on the box to reconstitute the mix.. Sauté onions and carrots in olive oil (or butter if its doing to be a dairy meal) and add the entire mixture to the potato mix(s), add the grated carrots and seasoning. Bake in well oiled pan (I used olive oil) and bake at 350 until top is golden brown - (at least an hour, usually closer to 90 minutes). You can bake at 375 if you reduce the cooking time.

[Dvorah27]

ooo I have a great apple raisin matzah kugel recipe. I'll need to hunt that down real soon anyway, so I'll go look for it & post it tonight. Thanks for the recipes ! That potato kugel looks fabulous. So do the cream cheese patties. Be sure to check your brand of tomato soup, though. Most canned soups, yes even tomato, have yeast in them. I had some tomato soup last year that I had to throw out cuz it contained yeast. :(

[faithopelove]

Good Thread! Thanks Wags

[Wags]

ooo I have a great apple raisin matzah kugel recipe. I'll need to hunt that down real soon anyway, so I'll go look for it & post it tonight. Thanks for the recipes ! That potato kugel looks fabulous. So do the cream cheese patties. Be sure to check your brand of tomato soup, though. Most canned soups, yes even tomato, have yeast in them. I had some tomato soup last year that I had to throw out cuz it contained yeast. :(
I only use K for P products. :) Some things are not so easy to find locally - okay most stuff is next to impossible to find locally. So I order on-line - should be getting my order in the next week or so.

The potato kugel recipe is a lot lighter than the more traditional concrete, I mean potato kuegel: )

I look forward to trying your apple raisin matzah kugel.

[Dvorah27]

*phew* I thought I'd lost the recipe. I really got into cooking more so this year than usual, so I had bought a few new cookbooks & had put together some stray recipes into a box, but see... I'd forgotten I'd put those recipes in the box, so I was looking all over the place where my strays usually were. LOL I found a few strays, but not my usual amount, so I freaked out. I found the box & was like, "duh, real smart moment there, Melis"

So, anyway, here is the recipe for the matzah kugel. The original recipe I got (don't remember where, its been years) had fluffed egg whites in the recipe instead of beaten eggs. I've tried it both ways & there's really not that much of a difference. I actually prefer it using the whole egg, so that's how I'll give it to you here.(you get more protein that way & its easier to just use the whole egg)

Cinnamon Apple Raisin Matzah Kugel

6 to 8 sheets of Matzah (it will depend on your brand. The Passover ones we get at Schnuck's are bigger than the ones sold at Kroger, so if you have bigger sheets then 6 will work, smaller you might want to use 7 or 8)

3 to 4 eggs (just depends on how rich you want your kugel)

1/2 cup sugar (you can substitute splenda & it works just fine, or use the splenda/sugar baking blend)

1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped almonds or walnuts
4 chopped apples (the recipe I got calls for the apples to be peeled before they are chopped, but I leave the peel on for more nutrution. Tastes just as good.)

1/2 teaspoon cinnamon
1/4 cup melted butter

Brown sugar - the amount will be up to you, you'll see what I mean in the instructions.

soak your matzah it a large bowl of water. When sufficiently soft wring out the water & place the softened matzah in a bowl. (this is messy, but kinda fun. The matzah will most definitely fall apart in your hands. To make it a little easier you can gently pull out the matzah & place it on some paper towels, then fold over the paper towels & wring them out with the matzah inside. Then, just gently unfold the paper towels above a bowl & just let the matzah fall into the bowl. (Who wants to do that, though, its more fun to get your hands into it. LOL )
Beat your eggs & then mix in your sugar, salt, & cinnamon.
To the bowl of softened matzah add your raisins, almonds (or walnuts), and apples. Don't mix it up yet.
Pour the egg mixture over the matzah, apples, and almonds. Stir it gently all together.
Put mixture into into a casserole dish or into 2 smaller baking dishes or dark coated baking pans.

After you've got it all spread out in your baking dish drizzle the butter over the mixture.

Bake at 350 degrees (F) for 45 minutes uncovered. (of course this will depend on your oven. You may not need that long. You want the top to be slightly browned, your nose will tell you when its done. If using a dark coated pan you may need to reduce the heat to 325 and the time may need to be adjusted as well to about 35 to 40 minutes.)

Once out of the oven sprinkle some brown sugar over the top. It won't completely melt, but it will make a nice sugary crust over the top once cooled. Sprinkle as much or as little as you like.

Be sure to let this cool before serving or it will fall apart when you try to serve it. Its actually better when cold anyway. The cinnamon really pops out when its cold.

We keep ours in the fridge & eat it for dessert Passover evening as well as for breakfast throughout the week.

[Torah]

Unleavened Bread
1/2 cup whole wheat flour
1/2 cup white flour
1 teaspoon salt
1/2 cup water (or as needed)
Flour of cornmeal (for flouring the pan only)
1 tablespoon vegetable oil for greasing pan
Melted margarine
Combine flours and salt. Slowly add water until dough sticks together. Knead until dough is soft and elastic. Cover and let rest on a floured surface for 30-45 minutes.
Divide dough into 12 small lumps. Dust hands with flour, pat lumps flat and gently stretch the dough until it is about 6 inches round.
Flour the rounds and put in a very hot frying pan. When bread bubbles turn over and cook on the other side. When it puffs up turn over again and keep turning until both sides have black spots (about 3 minutes). Brush with margarine while bread is hot.
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Unleavened Bread

*½ cup whole wheat flour
*½ cup white flour
*1 tsp salt
*½ cup water (or as needed)
*Flour (for flouring pan
*1 tbsp oil for greasing pan
Combine flour and salt, slowly add water until dough sticks together. Knead until dough is soft and elastic. Cover and let rest on floured surface for 30 – 45 min.
Divide dough into 12 small lumps. Dust hands with flour. Flat and stretch dough (using rolling pin) until it is about 6in round.
Flour rounds and put in a very hot frying pan. When bread bubbles turn over and cook on other side. When it puffs up turn over again and keep turning until both sides have black spots [about 3 min]


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HAROSETH [This is the best Hoarsest than anyone has tasted]
Hoarsest is a mud like mixture that contains apple, raisins figs, nuts, wine and honey. Hoarsest represents the hard labor of brick making by the Hebrew slaves in Egypt.
2 apples 1 cup walnuts 1/2 cup honey 1/4 cup sweet wine 4 dried figs 5 dates, ¼ cup raisin
Chop apples, walnuts, dates, raisin and figs in food processor until fine. Mix with honey and wine.
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HAMINE EGGS [I love the tats these eggs have]
Eggs are an ancient symbol of mourning.
8 Fresh eggs Skin of one onion 2 tea bags
Bring water to a boil then turn down to low, add eggs and the skin of an onion and tea bags. Simmer over low heat for 6 * to 7 HOURS. The eggs will be a nice brown color on the outside and the yolks will be creamy.
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Stuarts Brisket ****

About a 5lb Brisket,
Salt & pepper
Garlic powder
Onion flakes
BBQ sauce
Kosher sweet wine
Cover with kosher salt for one hour, rinse off very well, poke with a fork all over fat side of brisket about 100 times.
Sprinkle very well with salt & pepper, Garlic powder, Onion flakes.
Place in pan fat side up, cover with B,B,Q sauce (use all of sauce).
Add 1 cup of Kosher sweet wine. Cover with Aluminum foil.
Place in the oven at 200. Start at 9:00 am and finish at 9:am the next morning. 24hr.

By slow cooking Brisket the fat melts away and leaves a very tender Brisket.
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Braised Brisket with
Thirty-Six Cloves of Garlic

Yield: 8 generous servings
· 36 fat garlic cloves, or an equivalent amount of smaller cloves, plus 1 teaspoon minced garlic
· 3 tablespoons olive oil
· a first-cut beef brisket (about 5 lbs.), trimmed of excess fat, wiped with a damp paper towel, and patted dry
· 2 tablespoons red wine vinegar
· 3 cups beef or chicken broth, preferably homemade, or good quality low-sodium canned
· 3-4 fresh thyme sprigs or 2 teaspoons dried thyme
· 2 fresh rosemary sprigs, plus 1 teaspoon chopped rosemary
· salt and freshly ground black pepper
· 1 teaspoon grated lemon zest
1. Preheat the oven to 325.
2. Drop the garlic cloves into boiling water for 30 seconds. Drain immediately. Peel as soon as garlic is cool enough to handle. Set aside on paper towels to dry.
3. Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan or casserole large enough to accommodate the meat in one layer. Use two burners, if necessary. Add the brisket, and brown well on both sides, about 10 minutes. Transfer the brisket to a platter and set aside.
4. Pour off all but about 1 tablespoon of fat remaining in the pan, and add the garlic cloves. Cook over medium heat, stirring occasionally, until the garlic edges are tinged with gold. Add the vinegar and deglaze pan, scraping up all the browned bits from the bottom with a wooden spoon. Add the stock, thyme and rosemary sprigs, and reduce the heat to a simmer. Salt and pepper the brisket to taste on all sides, and add it to the pan, fat side up. Spoon the garlic cloves over the meat.
5. Place the brisket in the oven, cover, (if you have no lid, use heavy-duty foil), and cook, basting every half-hour, until meat is fork tender, 2 1/2 - 3 hours or longer. (As the meat cooks, periodically check that the liquids are bubbling gently. If they are boiling rapidly, turn the oven down to 300.)
6. Transfer the brisket to a cutting board and tent it loosely with foil.
7. Prepare the gravy. Strain the braising mixture, reserving the garlic and discarding the thyme and rosemary sprigs. Skim and discard as much fat as possible from the liquid. Puree about one-half of the cooked garlic and 1 cup of the defatted braising liquid in a food processor or a blender. Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet. Add the reserved chopped rosemary and minced garlic and the lemon zest. Boil down the gravy over high heat, uncovered, to desired consistency. Taste and adjust seasoning. (If you want a smooth gravy, puree all of the cooked garlic cloves.)
8. Cut the brisket into thin slices across the grain at a slight diagonal. Arrange the sliced brisket on a serving platter. Spoon some of the hot gravy all over the meat and pass the rest in a separate sauceboat.
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ONION KUGELS
A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant — and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken.

6 oz medium egg noodles (1 3/4 cups)
1 stick (1/2 cup) unsalted butter
3 cups chopped onions (2 large)
1 1/4 cups sour cream
1 1/4 cups small-curd cottage cheese (10 oz)
1 tablespoon poppy seeds (you can leave out)
4 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups
Put oven rack in middle position and preheat oven to 425°F.
Cook noodles in a 6- to 8-quart pot of [1,boiling salted water] until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.
Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

[ContraMundum]

Drool. :)

[LadyGarnetRose]

Fankegel aka Matzo Meal Pancakes.

I remember as a kid, waiting for passover, for these and Matzo Brie...

1 cup matzo meal
1 teaspoon salt
1 cup egg substitute such as Egg Beaters
1 cup seltzer
3 egg whites
Canola oil, for frying

Mix the matzo meal, salt, egg sustitute and seltzer. Put it in the fridge for about 30 minutes.

In a seperate bowl, beat the egg whites to stiff peaks. Fold the egg whites with the cooled mixture. In a hot fry pan with canola oil drop spoonfulls of the batter. Turn once and cook till both sides are golden brown and delicious.

Applesauce, charoset, fine sugar, fruit compote make a great topping.

[LadyGarnetRose]

Another fine recipe,

Cheesecake. Yes Cheesecake, heavy as a brick and oh so good.
10" greased not floured spring form pan, oven preheated to 450 (yes that says 450)
5 lbs of cream cheese at room temperature
1/2 cup of fine sugar
1 TBL passover cake flour (1 TBL all purpose flour for when it's not passover)
2 tsp vanilla extract
Zest of 1 lemon
5 egg yolks
2 whole eggs


In a large bowl mix the cream cheese until it is smooth. Add the sugar, lemon zest, vanilla and flour. Continue beating adding one egg yolk at a time, then each whole egg at a time until each yolk or whole egg is completely mixed in. Pour mixture into the pan, and place pan in the center of the oven.

Close the door to the oven, and in 10 minutes turn the oven down to 250 continue to bake for 40 more minutes, then turn off the oven, and crack the door open (use a wooden spoon to hold it open if needed). Allow the oven to cool completely, remove the cake from the pan, and refrigerate overnight.

Serve the next day. Plain is wonderful, some berry compote would complement it nicely.

When it's not passover, you can add a graham cracker crust (that recipe is on the box of graham crackers :)

[motree4316]

I have got to try these. once did passover for church, pastor had horseradish on bread stick, had good mouth full, turned bright red, tears came to his eyes and he left the room, Lol. God bless, mike.

[Ivy]

Here is my friend's charoset recipe: 3 medjol (arabic) dates to 1 golden delicious apple. (That's the ratio.) She cuts those in pieces, puts in a covered pan and cook on low with 1T of water until they are tender. She adds a handful of crumbled walnuts when done. She says the dates make it sweet enough that you don't need any sugar or wine for sweetener.

[Lludmila]

i have a recipe for orange beef as a main course and orange sponge cake for dessert. real good stuff.

[Ivy]

Can you put that orange beef recipe on?.......I'm really hungry, here ^_^

[Dvorah27]

Here is my friend's charoset recipe: 3 medjol (arabic) dates to 1 golden delicious apple. (That's the ratio.) She cuts those in pieces, puts in a covered pan and cook on low with 1T of water until they are tender. She adds a handful of crumbled walnuts when done. She says the dates make it sweet enough that you don't need any sugar or wine for sweetener.
Hey, I'm all for cutting sugar wherever I can. Thanks a bunch for the recipe !

[Lludmila]

oops, my bad......it was lamb shanks in lemon sauce (and lamb and beef can be substituted for each other in recipes, at least usually; we generally don't have lamb but we eat a lot of beef........ ) then it was chicken with orange glaze. anyway i think we made the lemon beef but not the orange chicken, a couple years ago. bon appetite!

Lamb Shanks in Lemon Sauce
· 4 lamb shanks -- abt 3 lbs
· 1 lg onion -- chopped fine
· 1 clove garlic -- minced
· 1 1/4 c water
· 1 tbsp lemon juice
· 1 tsp salt
· 1 bay leaf
· 1 tbsp potato starch
Brown the lamb in a heavy casserole. Push the lamb to one side of the dish. Add onion and garlic and saute until soft. Stir in 1 cup water, lemon juice, bay leaf and salt. Cover. Simmer 3 hours or until very tender. Remove meat and keep hot. Blend potato starch with remaining water. Stir into pan liquid. Cook, stirring constantly, until gravy thickens and boils for 1 min. Remove bay leaf and serve.

CHICKEN IN ORANGE SAUCE
· 6 4-oz. chicken breast halves, skinned
· 3 tbsp. orange juice concentrate, thawed
· 1 cup defatted chicken broth or water
· 3 whole cloves
· 1 3-inch cinnamon stick
· 1/8 tsp. black pepper
· Pinch cayenne pepper to taste
· 1 1/2 tsp. potato starch
· Orange slices for garnish
· Parsley sprigs
In a nonstick skillet, over medium-high heat, brown the chicken breast on both sides in the orange juice concentrate and 1/4 cup of the broth for about 15-20 minutes.
Add the cloves, cinnamon stick, pepper, cayenne, and 1/2 cup of the broth. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 7-10 minutes or until the chicken is no longer pink inside.
With the remaining 1/4 cup broth, blend in the potato starch until smooth. Add this mixture to the skillet and stir until the gravy thickens and begins to bubble. Arrange the chicken on a platter and pour the sauce over all or pass the sauce around to individual plates. Garnish with the orange slices and parsley. Serves 4-6.