Recipezaar: Passover recipes

Sweet Potato Tzimmes

Wed, 24 Sep 2008 02:16:26 -0400

"Tzimmes" is one of those Yiddish words that loses something in translation. It is probably best defined as confusion or a mishmash...which is probably where this casserole gets its name. This recipe can be made 2 days in advance; cover and refrigerate until ready to bake. You can vary the proportion of carrots to sweet potatoes. -- posted by Alan in SW Florida

Vanilla Torte With Raspberry Filling and Chocolate Frosting

Thu, 25 Sep 2008 19:20:40 -0400

For the Jewish Betty Crocker in all of us, heres a delectable Gluten-Free Passover Torte recipe from Elana's Pantry. http://www.elanaspantry.com/2008/04/11/passover-torte/ -- posted by Elana's Pantry

Sephardic Roast Chicken With Orange, Lemon, and Ginger

Tue, 21 Oct 2008 00:21:44 -0400

"Ginger adds a distinctive flavor to this roast chicken. The history of ginger in Jewish cooking began when it arrived in Italy with Sephardic Jewish emigrants from North Africa around 200 B.C." From a Shop Rite calendar for Passover. I would season chicken with garlic powder as well as salt and pepper but the recipe doesn't call for garlic. -- posted by Oolala

Passover Brownies

Tue, 28 Oct 2008 01:37:03 -0400

My great-grandmother's recipe. -- posted by DrGaellon

Sweet Vegetable Kugel

Thu, 13 Nov 2008 01:49:07 -0500

i personally have not tried this recipe i found in a magazine..but it sure sounded good -- posted by Chef #1011127

Nana's Brisket

Thu, 27 Nov 2008 00:40:56 -0500

This is my grandmother's brisket recipe and the sauce is especially good on kasha varnishkes. I like making it in a crockpot, but my mother still makes it on the stovetop or in the oven, which are both good options. If you can't find Washington's Rich Brown Seasoning (try online), beef bouillon powder can be substituted (but it won't be as good!) The sauce is thin, and I've tried thickening it before, but it isn't as good. -- posted by Shana C

Chopped Liver

Sun, 30 Nov 2008 00:44:41 -0500

My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use recipe #328209 for the schmaltz and gribenes. She only made this for Passover. -- posted by DrGaellon

Mock Noodle Kugel (Using Spaghetti Squash; Low-Carb, Fat-Free)

Mon, 08 Dec 2008 18:14:39 -0500

I based this recipe on one I found in Nechama Cohen's "Enlitened Kosher Cooking." I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time -- most of it is spent waiting for the squash to cool, or the kugel to bake! -- posted by brokenburner

Spinach Patties

Mon, 05 Jan 2009 17:58:39 -0500

Adapted from Sephardic Spinach Patties from Olive Trees and Honey. -- posted by PhoodPhight

Potato Latkes (Pancakes)

Thu, 08 Jan 2009 23:15:37 -0500

These are sauteed pancakes, and delicious. This is the way my grandmother made them, and they were served at the Jewish holidays of Hanukah and during the 8 days of Passover, but not at the Seder (dinner and religious service), but for a light supper. They are good served as a side dish with the Winter Vegetable Plate in my cookbook. If you don't have Matzo Meal (which is also great for breading meat or fish),substitute all purpose flour. -- posted by Chef Elaine C.

Mujadarra

Fri, 23 Jan 2009 17:33:09 -0500

This is a fantastic lentil dish. In my quest to find healthier food that my family liked and would actually eat, I decided to try this recipe. It was demonstrated on T.V. by Ali Sabbah from the Mazza Cafe, a Jewish restaurant, in Salt Lake City. My family just ate this up, even my picky five year old boy. I had to post it before I lost the recipe. -- posted by bluesagegirl

Chanterelle's Chocolate Souffle Cake (Pesachdik)

Tue, 03 Feb 2009 00:57:25 -0500

From Luscious Chocolate Desserts by Lori Longbotham. I find choc truffle cakes too dense so was happy to find this and to realise I could make it for Passover. She suggests trying the alternating layers of cocoa and confectioners' sugar to decorate other desserts as it's "simple but stunning". -- posted by TempR

Chicken Soup With Mini Leek-Chive Matzo Balls

Fri, 20 Feb 2009 11:26:28 -0500

This is a wonderful variation on traditional matzo ball soup that will please everyone, even the traditionalists. These matzo balls are really fabulous! They are light and fluffy due to their secret ingredient ;) and the leek-chive combo lends a wonderful flavour. Recipe is from an old "Bon Appétit Magazine" (April 1993). You can add more vegetables to the broth (carrots, onions, celery...). Matzo balls need 2 1/2 hrs chilling time total. For bigger matzo balls in this soup form mixture into 12 rounds and cook them for 1 hr and 10 min. -- posted by blucoat

Algerian Haroset

Mon, 16 Mar 2009 19:49:53 -0400

This is from Saffron Shores: Jewish Cooking from the Southern Mediterranean by Joyce Goldstein. This is a typical side dish used for Passover, and there is so many different variations. It is also used on the seder plate to remind the Jews of the mortar that had to be made for the bricks. Nonetheless, this is easy to make, and yummy. I have not made this particular haroset yet, but I will soon. -- posted by Studentchef

Mock Chestnut Torte (Passover Cake)

Thu, 19 Mar 2009 01:15:31 -0400

This recipe is from the wonderful cookbook, "A Treasury of Jewish Holiday Baking", by Marcy Goldman. This pareve Pesach cake tastes like a rich but light chocolate cheesecake. It's wonderful with or without the glaze. If you don't mind a dairy cake, it's also excellent with a regular ganache (with cream, etc...). Kids will LOVE this and won't even know they're eating a vegetable (you cannot taste the sweet potatoes). Enjoy! You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary a dusting of cocoa is just fine. -- posted by blucoat

Brisket With Dried Apricots, Prunes & Aromatic Spices

Thu, 19 Mar 2009 01:20:04 -0400

This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions before beginning. -- posted by blucoat

Matzo Apple Kugel (Passover)

Sun, 22 Mar 2009 03:40:49 -0400

This is a moist, sweet, and easy to prepare Passover recipe from Cindy Faigin. I found it on another recipe website (allrecipes.com). You can make this dish ahead of time and then bake it when needed. Recipe can be doubled. -- posted by blucoat

Schmear (Cream Cheese With Lox Spread)

Sun, 22 Mar 2009 10:00:58 -0400

Try serving this "schmear" with some fresh bagels at your next brunch. You could add a tablespoon or so of fresh chopped dill or parsley or even a couples of tablespoons of drained capers, but I like it kept simple. For appetizers, serve the schmear along with cocktail-sized rye bread slices. -- posted by Alan in SW Florida

Passover Lemon Cheesecake With Almond Crust

Mon, 23 Mar 2009 01:21:32 -0400

This cheesecake has a delicious nutty and crisp crust with a light but creamy citrusy filling. Recipe is from Gourmet (April 2008). Cheesecake can be made 2 days ahead and chilled, loosely covered. You can garnish with berries or julienned lemon zest. The cake needs to cool 2-3 hours before serving. If you don't have matzo cake meal, grind regular matzo meal (or even matzos) to a finer consistency in a food processor or blender. -- posted by blucoat

Maida Heatter's Walnut Meringues (Passover)

Tue, 24 Mar 2009 01:45:37 -0400

This recipe is from "Maida Heatter's Brand-New Book of Great Cookies" and is suitable for Passover. -- posted by blucoat

Passover Mina De Carne or Cordero

Tue, 24 Mar 2009 01:58:02 -0400

This is a typical Sephardi recipe. Our family usually enjoys this as an entree for Chol Hamoed or the last days of Yom Tov. If using beef it is called Mina de Carne (Meat Pie). If using lamb, Mina de Cordero. -- posted by baezus

Pesach Brownie Bars

Fri, 27 Mar 2009 17:10:25 -0400

Passover brownie bars -- posted by Chef #1217668

Greta's Fried Fish With Curry Sauce - Passover

Sun, 29 Mar 2009 20:09:32 -0400

This is a firm family favourite from my MIL. -- posted by Wendys Kitchen

Almond-Lemon Macaroons (Passover Almendrados)

Sun, 29 Mar 2009 20:21:56 -0400

These delicious and easy to prepare macaroons were printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. The dough require overnight refrigeration. -- posted by blucoat

Sweet-And-Sour Celery (Sephardic Passover Apio)

Mon, 30 Mar 2009 14:32:31 -0400

This Turkish Passover dish is from this month's "Gourmet Magazine" (April 2009). As the celery cooks, it soaks up the braising liquid and becomes silky. Cooks' note: Celery can be braised 1 day ahead and chilled. Reheat over low heat, adding more water if necessary, or reheat in a microwave. Add celery leaves and parsley before serving. -- posted by blucoat

Lemon Nut Roll

Mon, 30 Mar 2009 18:26:55 -0400

I do not remember where I got this recipe from, however it is great. There are 2 part the roll itself and the filling I have had some problems posting this recipe, so I am trying again :o( -- posted by Esther in Atlanta, GA

Snow Peas With Toasted Almonds

Tue, 31 Mar 2009 10:45:16 -0400

From Bon Appétit (April 2009). -- posted by blucoat

Roasted Cauliflower Kugel (Passover)

Wed, 01 Apr 2009 03:52:46 -0400

This Passover (or year-round) recipe is from Lucy Waverman and was printed in the Globe and Mail (April 12, 2008). Roasting the cauliflower first really boosts the kugel's flavour. -- posted by blucoat

Healthy Broccoli Knishes (Passover)

Wed, 01 Apr 2009 04:12:10 -0400

These pareve knishes could be served as a side dish, but are filling enough to be the main dish. Recipe from the "Passover Lite Kosher Cookbook", by Gail Ashkanazi-Hankin, -- posted by blucoat

The Best Pesach Rolls

Thu, 02 Apr 2009 00:53:18 -0400

Delicious flour free rolls for the Jewish festival of Pesach I got these from my cosmetician, she is good baker and I promised to check them out- wasn't dissapointed and discarded what I had thought was my best recipe till I tasted these!! Now my family insists I bake them daily througout the holiday- when no bread is allowed :) -- posted by becki in Israel

Cinnamon-Spiced Chard Pancakes (Passover)

Thu, 02 Apr 2009 01:29:02 -0400

This "Bon Appétit" recipe works very well with virtually any green, including spinach, kale, or some spring mix. -- posted by blucoat

Passover Carrot Pudding Cups

Thu, 02 Apr 2009 01:30:12 -0400

These make a delightful, light dish for a Seder. The pudding cups are a simple side with a mellow carrot flavor and a citrus note. Recipe is from Rosalyn Tauber and was printed in "Gourmet Magazine" (April 2006). You can add a little grated ginger (1/2 tsp) for extra zing. Cook's Notes: ·Carrot cups can be made 1 day ahead and cooled completely, then chilled in an airtight container. Reheat carrot cups on a baking sheet in a 350°F oven until hot, 5 to 10 minutes. ·If you can't find matzo cake meal, finely grind regular matzo meal in a blender. cups and turn out onto a serving dish. Serve warm. -- posted by blucoat

Passover Raspberry Cocoa Torte

Thu, 02 Apr 2009 01:36:10 -0400

From the Aish.org web site - gebroks -- posted by Mrsspeevs

Passover Strawberry Shortcake

Thu, 02 Apr 2009 01:42:59 -0400

This is from the aish.org website - gebroks -- posted by Mrsspeevs

Passover Almond Thumbprint Cookies

Thu, 02 Apr 2009 12:01:01 -0400

These delicate little almond cookies, from "Gourmet" (April 2006), are really delicious. They don't taste like Passover cookies and are good enough to eat year-round. The contrast between the crisp cookie and gooey-sweet jam is pretty addictive; you may want to double the recipe. You can substitute a whole almond for the jam, if you prefer. If you like marzipan, you'll love these! And they are quick to whip up. Dough requires 1/2 hour to chill. -- posted by blucoat

Passover Sponge Cake

Thu, 02 Apr 2009 15:49:22 -0400

Based on the recipe from Susie Fishbein's 'Passover by Design' -- posted by baezus

Golden Carrot Tzimmes

Fri, 03 Apr 2009 17:20:56 -0400

a sweet & flavorful concoction of carrots, prunes, raisines, nuts, honey, and cinnamon. Served with the main dish (meat or chicken) and is the "jewish" equivalent to a spiced apple side-dish... -- posted by gohogsgirl

Spinach Feta Passover Lasagna

Sun, 05 Apr 2009 22:03:44 -0400

The matzah in this recipe cooks up to taste like a real lasagna -- you won't even notice you are eating a pesadic dinner! Fresh dill is delicious, but go ahead and substitute dried if fresh is not available, but cut the amount by 1/2. Clipped from a magazine -- I don't remember which! -- posted by Susiecat too

Confetti Vegetable Kugel (Passover)

Mon, 06 Apr 2009 00:27:55 -0400

A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, "Healthy Helpings". Variations: Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes. -- posted by blucoat

Crispy Passover Cookies (Gluten-Free)

Mon, 06 Apr 2009 21:05:51 -0400

I found this really tasty recipe on an online forum. It could not be easier to throw together (dough can be mixed by hand) and tastes much better than the usual Passover cookies. Dough can be frozen and recipe can be halved. Recipe makes 4 dozen small cookies on 2 cookie sheets. -- posted by blucoat

Grandma Sylvia's Brisket

Mon, 06 Apr 2009 21:47:02 -0400

The was a recipe my mother made and has been used by my sister and I use for Jewish Holidays, specifically Passover and Rosh Hashanah and Yom Kippur Eves. It is simple, but extremely tasting and tender. A number of my non-Jewish friends now make this in lieu of ham for their holidays. -- posted by Chef #1228659 - Harvey

Potato and Cheese Mina (Passover Matzo Pie)

Wed, 08 Apr 2009 11:46:41 -0400

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes. -- posted by blucoat

Matzoh Brie (Fried Matzoh)

Wed, 08 Apr 2009 12:09:44 -0400

To all my friends who may not be familiar with Old Testament cuisine, matzoh is the unleavened bread that the Jews were in the midst of making when they had to quickly leave Egypt and didn't have time to wait for the yeast to work. If you go into most any New York City delicatessen and ask the waiter what matzoh brie is, he'll probably say "scrambled eggs and matzoh!" Period!! I would prefer to think of matzoh brie as the Jewish answer to French toast. So, please, don't wait for Passover to enjoy this wonderful treat. You can have it for breakfast, brunch, or even a midnight snack...anytime of the year. Many people, including me, enjoy a savory version (and at the end of the recipe instructions, I have that version), but, I'm usually in the mood for sweet, so, I like my matzoh brie sprinkled with cinnamon-sugar and accompanied with orange marmalade. -- posted by Alan in SW Florida

Passover Macaroons

Wed, 08 Apr 2009 15:25:18 -0400

This is a family favorite! Very easy to make. -- posted by HEATHERKAY10

Polish Apple & Carrot Tzimmes (Passover)

Thu, 09 Apr 2009 01:35:01 -0400

This is an excellent recipe from Joan Nathan's classic cookbook, "Jewish Cooking in America". -- posted by blucoat

Joan Nathan's Matzo Balls

Thu, 09 Apr 2009 01:45:41 -0400

This is Joan Nathan's own recipe for matzo balls. It's lightly spiced for a nice (but not too different) change from the plain matzo ball. Dough requires a few hours of refrigeration. -- posted by blucoat

Potato Latke Muffins (Passover)

Thu, 09 Apr 2009 01:50:52 -0400

A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy. -- posted by blucoat

Passover Apricot "fried" Chicken

Thu, 09 Apr 2009 02:00:40 -0400

A great option for Passover. I made this tonight for our seder and it was a hit. I combined two different recipes with nice results. -- posted by Realst8Ace

Matzo Brei or Fried Matzo

Thu, 09 Apr 2009 20:15:05 -0400

This recipe was much-loved when I was growing up (typically made the week or so after Passover, when there was an abundance of matzo in our home). Now that I am grown and married, every Passover my mom gives me and my brother each a box of matzo to take home after seder, and this is my favorite recipe for it (I usually make it for breakfast). -- posted by Greeny4444

Mock Fried Fish

Fri, 10 Apr 2009 14:08:44 -0400

Just made this for Friday night dinner. Posting here for safekeeping. From "Jewish Vegetarian Cooking" by Rose Friedman. -- posted by Wendys Kitchen

Passover Banana Bread

Sun, 12 Apr 2009 02:22:50 -0400

This year I finally figured out the secret to converting a regular cake recipe to a Passover cake recipe! The secret is that when you replace the flour in the recipe with matzo meal, you sub 40% of it with something else, like shredded coconut or ground nuts. This way you avoid baking a brick (like the ones our ancestors made during the slavery in Egypt!). The bananas in this recipe also help to moisten the cake. -- posted by GalicioBocharit

Exceptional Passover Brownies

Mon, 13 Apr 2009 15:52:14 -0400

This recipe is from Claire Sauerhoff, pastry chef and owner of a New York bakery called "The Exceptional Brownie". Her bakery won COPIA'S "Best Darn Brownie Contest". To achieve a fudgy result, be careful that you don't overbake the brownies. After 35 minutes, begin to test for doneness with a cake tester or a toothpick that you stick in the middle of the pan. You're looking for the tester to come out with just a little batter on the end. -- posted by blucoat

Spinach and Matzoh Pie (Passover)

Mon, 13 Apr 2009 16:02:39 -0400

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. -- posted by blucoat

Passover "pb & J" Flourless Almond Butter Cookies

Mon, 13 Apr 2009 17:44:14 -0400

Delicious! Almond butter is my Pesach discovery this year. We don't use matzah meal (gebrocks), so are always searching for quick, easy & delicious cookie recipes. This one mixes up in seconds and tastes almost like peanut-butter "thumbprint" cookies - with just a dab of raspberry jam / jelly or whatever you have on hand. -- posted by Jay3fer

Mixed Vegetable Kugel (Passover)

Mon, 13 Apr 2009 17:49:33 -0400

This is a delicious, super-easy kugel for Pesach or all year. It doesn't contain potato starch or matzo meal and is suitable for those avoiding gluten. I found this great recipe on an online forum. -- posted by blucoat

Dairy Matzo Lasagna

Mon, 13 Apr 2009 18:03:37 -0400

Adapted from a recipe on Martha Stewart's website. -- posted by DrGaellon

Scacchi (Passover Lasagna)

Mon, 13 Apr 2009 18:06:48 -0400

Adapted from a recipe in Joyce Goldstein's _Cucina Ebraica_. This Italian-Jewish recipe is layered like a lasagna, with both a meat and vegetable filling. No cheese or tomato sauce here, and matzos are used in place of noodles. -- posted by DrGaellon

Passover Apple Cake With Candied Nut Topping

Mon, 13 Apr 2009 18:10:26 -0400

This moist & delicious pareve cake recipe is from Arthur Schwartz's cookbook, "Jewish Home Cooking: Yiddish Recipes Revisited". Use use Golden Delicious or Crispin apples or another kind that keep its shape when cooked. The cake improves with age. Keep the cake in its dish, covered tightly with plastic, and the next day the topping will have become a moist, candy-like coating. -- posted by blucoat

Green Pea Soup With Tarragon & Pea Sprouts

Tue, 14 Apr 2009 01:44:21 -0400

A lovely spring recipe from "Bon Appétit" (April 2009) by The Bon Appétit Test Kitchen. -- posted by blucoat

Potato Kugel (Passover & Gluten-Free)

Tue, 14 Apr 2009 12:08:59 -0400

This is an easy, traditional, and delicious potato kugel (potato pudding) recipe from the Jewish cookbook, "Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday", by Susie Fishbein. -- posted by blucoat

Carciofi Alla Giudia (Artichokes Jewish-Style)

Wed, 15 Apr 2009 01:35:04 -0400

Famous Italian-Jewish passover dish -- posted by enigmused

Spinach Souffle

Wed, 15 Apr 2009 01:44:19 -0400

This is often served by Turkish Jews on saturday morning after synagogue with coffee and burekas. I had this last week at a passover seder and thought it was really tasty. from Joan Nathan's "The Jewish Holiday Kitchen" -- posted by enigmused

Bakery Style Cookies

Wed, 15 Apr 2009 02:01:17 -0400

These melt in your mouth cookies are unbelievable and suitable for Passover. The key word here is LIGHT! No one would ever guess that they are made without flour. These can be made at any time of year for any occasion, they are that good. -- posted by Chef #358821

Moroccan Sea Bass

Fri, 17 Apr 2009 01:17:46 -0400

Well you think sea bass is a weird frou frou dish and have no plans to ever make it but this recipe is about to change your mind! We had this dish made for us by a Moroccan friend of ours and it was so good I couldn't quite let anyone take my dish away. I had to get up and clear the table myself so I could have an excuse to enjoy it down to the last drop in the kitchen (it never happened of course because a Moroccan meal just gets better and better); this sauce is just delicious! Thank you Miri S.! -- posted by scancan

Italian Charoset

Mon, 20 Apr 2009 12:45:13 -0400

Charoset is a special relish used at the Passover seder as a reminder of the mortar and bricks used by the Israelites when they were slaves to Pharaoh. Its taste recalls the sweetness of freedom. This is a classic version made by the Jews of Italy. -- posted by Chef #1242379

Roast Turkey With Caramelized Onion Balsamic Gravy

Thu, 23 Apr 2009 01:00:46 -0400

We made this for Passover and it was a great hit! Cooked in a Nesco oven (you can keep it breast side up) it was roasted to perfection with gorgeous skin and juicy tender meat. The gravy was delicious and tangy and no lumps. -- posted by baezus

100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This

Sun, 26 Apr 2009 21:29:46 -0400

A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy all of my local stores imported NZ lamb to make sure i have enough for the year ) as they only carry American the rest of the year. This is over 100 years old but i said that to be safe . It was given to me by Grandfather who's Mother and Father was one of the first white familys to move into South Africa and they had New Zealand Lamb Imported to them to their farm. -- posted by Hotwingcooker

Apricot-Glazed Sweet & Sour Chicken With Sage

Tue, 28 Apr 2009 01:15:25 -0400

This is a quick and easy recipe with loads of flavour from Dave Lieberman's cookbook, "Young & Hungry". This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of. If you want to prepare this in advance, do the first 2 steps, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting. -- posted by blucoat

Passover Brisket

Sat, 06 Jun 2009 02:56:01 -0400

Here, in America, brisket is the traditional centerpiece of Jewish holiday feasts. This entree is kosher for Passover (or can be used for any other feast). It's best to make the brisket the day before you plan to serve it. By eHow Holidays and Celebrations Editor, How to Make Passover Brisket.;) -- posted by Manami

Passover Two-Cheese Macaroon Cheesecake

Sun, 07 Jun 2009 22:38:17 -0400

This was an easy recipe and I just love coconut. This came off the Kraft website. You do need some refer time. -- posted by aronsinvest

Pecan Torte With Strawberries and Cream

Thu, 18 Jun 2009 14:09:33 -0400

Gourmet | April 2000 A wonderful welcome to spring, this butter- and oil-free torte gains its richness from pecans. If you want to keep the cake pareve, or if you intend to serve it several times, leave it unfrosted. -- posted by Chef #1298498

Passover Banana Nut Cake

Sat, 20 Jun 2009 01:18:55 -0400

Barbara Dubroff's recipe -- posted by Chef #1298498

Carrot, Apple, and Sweet Potato Tzimmes

Sat, 20 Jun 2009 01:20:12 -0400

a great passover side dish option -- posted by Chef #1298498

Passover Chocolate Cake

Sat, 20 Jun 2009 01:20:49 -0400

.. -- posted by Chef #1298498

Passover Chocolate Mousse Cake

Sat, 20 Jun 2009 01:22:16 -0400

.. -- posted by Chef #1298498

Apple Kugel

Sat, 20 Jun 2009 01:22:33 -0400

mom's apple kugel -- posted by Chef #1298498

Bagelach

Sat, 20 Jun 2009 01:28:10 -0400

passover "bagel" rolls -- posted by Chef #1298498

Matzo Vegetable Strata

Sat, 20 Jun 2009 01:29:06 -0400

.. -- posted by Chef #1298498

Passover Nut Cake

Sat, 20 Jun 2009 01:29:36 -0400

.. -- posted by Chef #1298498

Passover Brownies

Sat, 20 Jun 2009 01:29:49 -0400

My Mom's brownies with a secret ingredient.. -- posted by Chef #1298498

Charoset

Sat, 20 Jun 2009 01:29:53 -0400

The Best Mortar I even had. Simple -- posted by Chef #1298498

Potato Kugel

Sat, 20 Jun 2009 01:30:10 -0400

mom's -- posted by Chef #1298498

Passover Chocolate Roulade

Sat, 20 Jun 2009 01:30:15 -0400

.. -- posted by Chef #1298498

Knedelach

Sat, 20 Jun 2009 01:31:02 -0400

.. -- posted by Chef #1298498

Matzo Stuffing

Sat, 20 Jun 2009 01:31:46 -0400

.. -- posted by Chef #1298498

Tzimmes With Dried Cherries and Peaches

Sat, 20 Jun 2009 01:31:52 -0400

.. -- posted by Chef #1298498

Souffle of Chocolate Torte

Sat, 20 Jun 2009 01:35:27 -0400

.. -- posted by Chef #1298498

Passover Spinach Kugel

Sat, 20 Jun 2009 01:35:47 -0400

.. -- posted by Chef #1298498

Passover Sponge Cake

Sat, 20 Jun 2009 01:35:57 -0400

mom's recipe -- posted by Chef #1298498

Tropical Fruit Compote

Sat, 20 Jun 2009 01:36:19 -0400

.. -- posted by Chef #1298498

Passover Cookies

Wed, 24 Jun 2009 11:15:05 -0400

Mom's *best* . Simple, but awesome -- posted by Chef #1298498

Braised Artichokes With Pecorino (Carciofi Al Tegame)

Sun, 05 Jul 2009 12:49:39 -0400

This is a very tasty way to eat young artichokes! Thin sliced, slowly braised in a skillet in their own juices and served with a shower of soft pecoriono. This method is simple, and will yield delicious results even with larger, more mature artichokes. This makes a wonderful vegetarian sandwich or for the carnivore, a topping for a juicy hamburger. Artichokes prepared this way are also a great appetizer topped with a poached egg. Lidia Bastianich from Lidia's Italy. We are serving this as a side for one of the seders this Passover 2009. -- posted by Manami

Grandma Joe's Southern Iron Skillet "corn Bread"

Tue, 07 Jul 2009 02:47:18 -0400

I love this corn bread. It is so southern style. Made in a cast iron skillet. Makes me think of my "Grandmas" country cookin. My grandma always cooked big because of our big family. This will serve a family of 8-9 people. I hope you enjoy the taste of "Grandma Joe's" just as we did... -- posted by Diana in Atlanta, Ga.

Grandma Selma's Brisket

Sun, 09 Aug 2009 21:36:35 -0400

This recipe was Russ Pillar's grandmother's recipe and this is his modern take on her recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola & chocolate) to recreate her dish and this is the version he came up with.;) From Editor's Picks: Michelle Shih's Favorite F&W Recipes, Holidays: Passover in Sawtooth, published in the April 2004 edition. There is a 12 hour marinating time. -- posted by Manami

Marcia's Chopped Liver

Thu, 13 Aug 2009 10:27:00 -0400

I was going to a party and a friend suggested I make chopped liver. Without admitting it was not in my repertoire, I said sure. Then I solicited recipes from all my friends and relatives. This is from my sister-in-law, Marcia. Everything I read says the more eggs, the fluffier -- posted by MacroAlan

Matzo Brei With Creamed Spinach and Crispy Onions

Wed, 26 Aug 2009 18:09:59 -0400

This is a Sara Moulton recipe. She was introduced to the dish in the mid-seventies when she was dating her now-husband who is Jewish. She thought it was a wonderful "breakfast" dish -she started playing around with Boursin cheese - she likes putting the onions on top but we like our onions in and out - so that was a slight tweak! Foodnetwork.com/eda/recipe. I think that next time I'll try it with mushrooms! :) -- posted by Manami

Eggplant Salad With Dill and Garlic

Mon, 28 Sep 2009 01:14:54 -0400

Epicurious | March 2007 Chef Einat Admony This recipe was created by chef Einat Admony for an Israeli Passover menu. -- posted by Chef #1298498

My Mother's Brisket

Mon, 28 Sep 2009 01:52:19 -0400

Gourmet | December 1995 -- posted by Chef #1298498

Incredible Matzo Farfel Stuffing

Fri, 02 Oct 2009 17:21:28 -0400

passover -- posted by Chef #1298498

Absolutely Magnificent Caramel Matzoh Crunch

Tue, 13 Oct 2009 15:45:29 -0400

From Amanda, totally yummy! -- posted by Chef #1298498