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6 large apples
2 tablespoons sugar
1 teaspoon cinnamon
¼ cup sweet wine
½ cup chopped pecans
Core and quarter the apples
Put the apples in a food processor with the remaining ingredients. Process in pulses, leaving a bit of a crunch to the mixture. Adjust seasoning.
Yield : about 5 cups (P)
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Fabulous! Sure to become a family favorite.
1 box Manischewitz stuff-it mix
2 large packages frozen hash brown potatoes
1 large package frozen chopped onions (or 4 large fresh onions)
Oil for frying
1 pound fresh mushroom sliced (optional)
1 red peppers, green peppers, or both, sliced (optional)
Preheat oven to 375 degrees.
Sauté potatoes, onions, mushrooms and peppers until golden brown.
Prepare stuff-it mix as directed on package. Place potatoes on the bottom of shallow roasting pan with mix on top. Sprinkle with salt and pepper to taste.
Bake for 1 hour.
May be baked in 2 (3-quart) round casserole dishes. Use same time and temperature as above.
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photo: myrecipes.com
Great finger food
4 chicken breast halves (boneless and skinless)
2 ounces potato chips, crushed really fine
Honey Mustard Sauce :
1 tablespoon margarine
1 tablespoon honey
1 cup Italian dressing
seasoning to taste : pepper, garlic, onion powder
2 tablespoons Passover mustard
Cut chicken breasts into strips. Marinate in Italian dressing 1 hour.
Preheat oven to 400 degrees. Remove chicken from marinade.
In a plastic bag, crush potato chips with back of a spoon. Season chips to taste. Add chicken strips to bag and shake. Sprinkle remainder of chips on top. Bake for 20 minutes, turning chicken, once after 10 minutes.
Mix ingredients for honey mustard sauce; use for dipping or for drizzling over chicken.
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7 eggs, separated
1½ cup sugar
½ cup orange juice
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
½ cup matzah cake meal
½ cup potato starch
4 ounces toasted walnuts, ground
¼ teaspoon salt
Preheat the oven to 325 degrees.
In a large mixing bowl, beat the egg yolks and sugar until light in color and texture. Add the orange juice, lemon juice, and grated lemon and orange zest and blend well. Gradually blend in the matzah cake meal, potato starch, and walnuts. Beat the egg whites and salt until stiff enough to hold a peak. Gently fold them into the yolk mixture.
Pour the batter into an ungreased 10-inch tube pan. Bake for 1 hour and 15 minutes, or until the cake springs back to the touch and a toothpick inserted in the cake comes out dry. Remove the cake from the oven immediately invert the pan and let it cool. Loosen the sides and center of the cake with a sharp knife and unmold it onto a cake plate.
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2 medium onions, chopped
½ cup celery, chopped
1-½ cups grated carrots
6 tablespoons margarine or 3-4 tablespoons vegetable oil
1 10-ounce box frozen spinach, defrosted and drain well
3 eggs, beaten
¾ cup matzah meal
1-½ teaspoons salt
¼ teaspoon pepper
Preheat oven to 350 degrees and grease a 12-cup muffin tin. In a skillet over medium heat, sauté onions, celery, and carrots in margarine until almost tender. Add spinach during last two minutes of cooking. Transfer to a bowl, add eggs, matzah meal, and seasonings. Spoon into the muffin tins. Bake for 45 minutes. If planning to reheat before serving, decrease baking time by 5 minutes.
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2 cups chicken broth (fresh or canned), boiling
16 ounces matzah farfel
4 eggs, beaten
1 large onion, chopped
1-½ pounds mushrooms, chilled
2 stalks celery, chopped fine
3 tablespoons margarine
1 large carrot, chopped fine
2 (10-ounce) packages frozen chopped spinach, well drained
salt and pepper to taste
Preheat oven to 350 degrees. In a large bowl, stir together matzah farfel and broth. Mix well. Let the mixture stand for about 5 minutes and gently stir in the eggs. In a skillet cook the onion in the margarine over moderately low heat, stirring until it is softened. Add the celery, mushrooms, and carrot, cook the mixture for 5 minutes or until the veggies are tender and slightly brown. Stir in the chopped spinach, continue to cook over moderate heat until the liquid is absorbed. Stir the veggie mixture into the matzah farfel and add lots of salt and pepper. It needs a lot of seasoning to give it flavor.
Bake in a greased 9 x 13-inch pan, covered, for 30 to 40 minutes and then uncover to let it brown.
Add turkey or brisket drippings while it’s cooking.
Chef’s tip : Can be prepared two days ahead, cover and chill. Half of recipe can be made in an 8-inch square pan (9 pieces).
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3-½ cups matzah farfel
3 eggs
1 pound cheddar or American cheese
1 pound cottage cheese
1 cup milk
1 pint sour cream
Salt and pepper to taste
1 stick butter or margarine
Preheat oven to 350 degrees. Grease a 9 x 13-inch casserole. Beat the eggs well with a wire whisk and pour over the farfel. Add the cottage cheese and milk. Stir with a wooden spoon until moistened. Add salt and pepper.
Grate the cheese into another bowl. Layer the mixture in the casserole, as follows : farfel, cheese, sour cream (spread the sour cream over the entire layer), butter, repeat. Top your casserole with an extra layer of cheese.
Bake for 30 minutes covered, and then uncovered for 10 more minutes.
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1 cup boiling water
1¾ cups matzah farfel
1/3 cup finely ground whole wheat matzah
3 large eggs
¼ cup melted butter
¼ cup light cream
¹/3 cup sugar
dash of cinnamon
dash of salt
1½ apples, chopped
1½ ripe bananas, mashed
¼ cup raisins (optional)
1/3 cup nuts, chopped (optional)
Preheat oven to 350 degrees and grease an 8 x 8-inch pan.
In a bowl, pour boiling water onto farfel and ground matzah and leave to cool. Add eggs one at a time and beat well after each addition. Mix in remaining ingredients. Place in pan and bake for 1 hour. This recipe can be doubled to fill a 9 x 13-inch pan.
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I always bake a few extra sponge cakes for the Passover Seders. The next morning I use them for this delicious breakfast or brunch dish.
½ cup milk
2 eggs, well beaten
1 tablespoon grated lemon or orange peel
6 to 8 slices (1 inch thick) Passover sponge cake
unsalted butter or margarine
cinnamon
sugar
In a large shallow bowl, combine the milk, eggs, and lemon peel and beat well. Soak the sponge cake slices in the milk mixture. In a skillet, heat the butter. Fry the cake on both sides until brown. Sprinkle with cinnamon and sugar.
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½ cup margarine
1 cup sugar
1 teaspoon vanilla
add 3 eggs and beat
½ cup matzah cake meal
¼ cup potato starch
½ teaspoon salt
1 can pitted cherries, drained
Preheat oven to 350 degrees. Combine wet ingredients and dry ingredients separately. Add the wet ingredients to the dry, and combine thoroughly. Add cherries. Pour batter into lined muffin tins. Bake for 45 minutes.
Chef’s tip : Try this recipe with sun-dried cherries or cranberries.
Le Marais
The Prime Grill
Abigael's On Broadway
Basil
Tierra Sur
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