March 22, 2009 1:53 pm at 1:53 pm #589626AnonymousInactive
I’m sure that many of you would like to ask your fellow CR friends for their favorite pesach recipes. As we don’t want the CR to be clogged up with a million different threads with different recipes, let’s keep all discussion to this thread.
Enjoy!March 22, 2009 3:57 pm at 3:57 pm #642313
My Mother’s sponge cake
1/3 cup cake meal
1/2 cup potato starch
1 cup sugar
10 eggpinch salt
juice of one lemon
Separate eggs. Beat egg yolks add 1/2 cup sugar beat well with juice and rind.
then combine in a separate bowl the cake meal, potato starch, and salt. fold into yolk mixture. Beat egg whites till frothy and add 1/2 cup sugar tillheavy. Add egg yolks and fold gradually into whites. Put in a tube pan, no grease. Bake 40-50 minutes at 350. When done invert the pan till it cools. enjoy!March 22, 2009 5:26 pm at 5:26 pm #642314
Coffee Nut Cake
6 eggs separated
2 Teaspoons coffee dissolved in hot water
2 scoops (tablespoon) vanilla sugar
Add half the sugar to the white mixture while mixing continuously. (The other half of the sugar goes in the yolk mixture.)
In a separate bowl, mix the rest of the ingredients (slowly).
Fold the white mixture into the yolk mixture (mix by hand with spatula).
Preheat oven to 350, bake for 40-45 minutes until ready.March 22, 2009 5:30 pm at 5:30 pm #642315
I take a box of matzah farfel and toast it in a little oil in a fry pan. I saute a big onion, chopped, and a can of mushrooms (be careful, because some mushrooms cannot be used for Pesach), and when all is golden and “done, I add the onion/mushroom mixture to the farfel, pour enough boiling water over the whole thing to cover it, plus a little more water, then add in a packet of Pesachdig onion soup mix. Cover the pot, lower the heat, and let the water absorb. If you need more water, add a little at a time. You want the farfel to be soft, but not a mush. My kids cannot get enough of this, and beg me to make it even after Pesach.
Now does anyone have an absoultely PHENOMENAL farfel kugel recipe, one sweet, and one savory. I refuse to use the pesach lukshen to make lukshen kugel, but the farfel is fine. The sweet one can be with apples, bananas, and walnuts, or any combo thereof.March 22, 2009 7:46 pm at 7:46 pm #642317
1 cup matzah meal
1 cup orange juice
1 cup or less of sugar
1/4 cup oil
1 pk vanilla sugar (1 tablespoon)
cinn. to taste
Mix all ingredients, then peel and slice apples, add to mixture. Grease 9×13 pan. Sprinkle cinn on top. Bake @350 for 45-50 minutes.March 23, 2009 8:31 pm at 8:31 pm #642318
Yum, Shindy. Thanks.March 25, 2009 1:30 am at 1:30 am #642319
Passover cheese kugel
Six matzahs, break into large pieces
1 cup milk
1 pound cottage cheese
1/4 cup sugar
1 t. cinn
3 T. vegetable oil
Beat eggs with milk. Mix in cottage cheese, salt, cinnamon, and oil. Arrange half the matah pieces into greased 1 1/2 quart baking dish. Pour half of cheese mixture over. Repeat layer. Bake for forty min. at 350 or until set.March 25, 2009 2:56 pm at 2:56 pm #642320tbParticipant
My sister is looking for chicken cutlet recipe ideas that do not require breading (or shall we say Matzoh mealing/coating). Anyone?
Thanks!March 25, 2009 5:34 pm at 5:34 pm #642321artchillParticipant
1] Dip cutlets into egg, then coat with crushed coconut.
2] Place cutlets in pan, mix one large can of tomato sauce with 1 cup of wine, pour over cutlets and put in oven or pot.
3] Place cutlets in pan with brocoli pieces and pineapple. Pour 1 1/2 cups pineapple juice on top ad cook.March 25, 2009 7:02 pm at 7:02 pm #642322anon for thisParticipant
tb, instant mashed potato flakes can also be used as “breading”March 25, 2009 7:16 pm at 7:16 pm #642323I. M. HereMember
artchill- when you say wine are you referring to regular wine or cooking wine?March 25, 2009 7:22 pm at 7:22 pm #642324seeallsidesParticipant
you can use potato chips – we like barbecue/onion garlic combo –
if you mean no coating what so ever – then you just spice and bake (DON’T overbake)March 25, 2009 7:29 pm at 7:29 pm #642325pfruMember
Mix together some eggs with potato starch and spices until it’s the consistency of a thick batter. Then dip the chicken cutlets into it and make sure its well coated. Immediately fry in oil. (The batter forms a delicious crust, similar to the batter on chametzdik sesame chicken, before the sauce is added). You can then add a sauce if you want.March 25, 2009 8:33 pm at 8:33 pm #642326artchillParticipant
Real semi-sweet wine not wine vinegarMarch 26, 2009 2:44 am at 2:44 am #642327
Great (unbreaded) recipe for cutlets. In a wide loaf pan (lined with foil) layer:
1. Cutlets (pounded or not, your choice)
2. Ground meat (I use beef because it’s a diff color, but I imagine turkey, chicken, or anything else would work)
3. Veggies (usually sauteed onions with carrot for color, but use your faves)
Make at least two sets of layers starting and ending with cutlets. Sprinkle with salt & pepper (and some paprika if you want) and pour on a little wine (semi sweet red, but any would work). Bake covered on 350 till done (I use a meat thermometer that beeps when it reaches the right temp, so I’m really bad with times, sorry). Use the foil to help remove the loaf from the pan, slice & serve. Enjoy.
On a side note to I. M. Here “cooking” wine should almost never be used. One of the best rules to keep in mind for cooking with wine “If you wouldn’t drink it, don’t cook with it”March 26, 2009 2:53 am at 2:53 am #642328
I always enjoy new Pesach recipes, but, do to Chumras Pesach we use very few ingredients. We do eat gebrokts (I make my own matzo meal from last year’s matzo) but we do not used any processed foods. No potato starch, no chocolate, no oil. I do have one cake recipe (plus meringues), but I would love another one (dare I hope for more than that?) Citrus juice is not a prob (we have a great juicer) and I have found that vanilla can just be left out of most cakes without terrible consequences. Nuts are doable, but keep in mind that I shell and chop/ grind them myself.
So, can anyone help me????March 26, 2009 4:30 pm at 4:30 pm #642329
OY Lakewoodwife – you are a true Tzadeikes. I would NEVER survive that. You can make your own potato starch, btw, just by soaking potatoes in water for a while. The starch goes to the bottom of the bowl, you pour off the water and dry the powder. How do you avoid using chocolate???? Oh well…If you go to the Lubavitch Cookbook, I think they give recipes for how to make a LOT of things that we normally use as processed stuff. Have a zeesen Pesach.March 26, 2009 4:55 pm at 4:55 pm #642330
OY Lakewoodwife – you are a true Tzadeikes. I would NEVER survive that. You can make your own potato starch, btw, just by soaking potatoes in water for a while. The starch goes to the bottom of the bowl, you pour off the water and dry the powder. How do you avoid using chocolate???? Oh well…If you go to the Lubavitch Cookbook, I think they give recipes for how to make a LOT of things that we normally use as processed stuff. Have a zeesen Pesach.
It’s really not bad at all, I’ve been Making Pesach for many years, usually with lots of guests, and noone has ever complained about missing anything. I do make alot of stuff from scratch, applesauce, tomato sauce, salsa, borscht, etc. I did know about making potato starch but it never seems worth it. Pesach this way is quite a beautiful experience.March 26, 2009 6:07 pm at 6:07 pm #642331anonowriterParticipant
lakewood wife – not my own recipes, but you can try them out
No-Cholesterol Passover Angel Food Cake Recipe:
1 3/4 cups sugar
1 1/4 cups matzo cake meal
2 tablespoons finely grated orange zest
1 3/4 cups egg whites, about 12 large eggs
1/2 teaspoon salt
2 tablespoons orange juice
Instructions for the No-Cholesterol Passover Angel Food Cake recipe:
1. Combine 3/4 cup sugar, matzo cake meal and orange zest in bowl.
2. Beat egg whites and salt in large mixer bowl until soft peaks form.
3. Gradually add remaining 1 cup sugar, 1/4 cup at time, alternating with orange juice.
4. Beat well after each addition.
5. Continue beating until stiff peaks form.
6. Fold in matzo meal mixture, 1/4 at time.
7. Use 15 under-and-over strokes for each addition, slightly turning bowl after each stroke.
8. Fold additional 10 strokes.
9. Pour batter into ungreased 10-inch (25.40 centimeter) tube pan.
10. Bake at 325 degrees Fahrenheit (160 degrees Celsius or Centigrade) for 50 minutes to 1 hour, or until cake springs back to touch.
11. Remove from oven, immediately invert pan and cool.
12. Loosen cake from pan and turn out onto serving plate.
* 1 cup matzo cake meal
* 1/4 teaspoon salt
* 2/3 cup medium-dry Concord-grape wine
* 3 tablespoons fresh lemon juice
* 6 large eggs, separated, at room temperature for 30 minutes
* 1 1/2 teaspoons finely grated fresh lemon zest
* 1 1/4 cups granulated sugar
Whisk together matzo cake meal and salt in a bowl. Stir together wine and lemon juice in another bowl or a glass measure.
Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add zest. Add 1 cup sugar gradually, beating, and beat until mixture is very thick and pale, 2 to 3 minutes.
With mixer at low speed, add half of matzo cake meal mixture to yolks, then all of wine mixture. Add remaining matzo meal mixture, mixing until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Pour batter into ungreased tube pan and rap pan firmly three times on work surface to eliminate any large air bubbles.
Bake spongecake until top is golden and springs back when it is pressed gently, 35 to 40 minutes. Immediately turn pan upside down on a rack and cool completely, about 1 hour. Run a knife around inner and outer edges of cake to loosen, then remove from pan.
# 1/2 cup matzo meal (not cake meal), plus additional for dusting
# 1 cup slivered almonds (4 1/2 oz), toasted and cooled
# 1/2 teaspoon salt
# 5 large eggs, separated, at room temperature for 30 minutes
# 1 cup granulated sugar
# 2 Granny Smith apples, peeled and coarsely grated
Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt until finely ground. (Be careful not to pulse to a paste.)
Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles.
Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan.
sprinkle sugar on cake before serving.March 26, 2009 6:24 pm at 6:24 pm #642332
Yeyasheir Kochaich. I also make a great deal from scratch, but I would be lost without my ready-made matzah meal and farfel. And NO CHOCOLATE??????? Gevalt und geshrei!!!!March 27, 2009 8:51 pm at 8:51 pm #642333
Anonowriter – Wow, they sound yummy!March 27, 2009 9:15 pm at 9:15 pm #642334
Has anyone ever used the shmurah cake meal? (not the 18 minute) I am wondering if it will be good in baking, I’m worried it will make everything too hard and heavy.March 29, 2009 2:37 am at 2:37 am #642335
Shindy, I had to use the shmurah cake meal and farfel last year, because my son-in-law only eats shmurah the whole yom tov. It IS heavier (don’t know why that should be the case), and I did not love the quality of some baking, though the rolls came out good, and the stuffing or kugels were good. But I am not loving it for light fluffy things.April 2, 2009 4:39 am at 4:39 am #642336kapustaParticipant
Not specifically for pesach but I just made this and I thought it might be helpful because there’s no real breading for pesach. I used garlic, if you don’t use garlic on pesach try it with just onion and onion powder, it’ll still be great!
You’ll need about half a teaspoon of paste per piece of chicken. I’ll leave the measuring to you, this is a list of ingredients.
paprika (a good brand, it’s being used for color)
form a very thick paste and rub it on the chicken (preferably dry). Add on top onion (rounds) and garlic (rounds). Pam and bake on 400 until fork tender. It’s awesome!!!
p.s. sorry about the lack of a recipe “form”April 2, 2009 5:38 pm at 5:38 pm #642337smh1Member
i’m looking for ideas for Seder main course. Something not roasted or baked dry (obviously), and that will be OK in the oven for a long time, but that I can take from earlier to feed the kids. Oh yeah – and non-gebruckts. Any suggestions? thanks!!April 2, 2009 8:56 pm at 8:56 pm #642338
I do my usual thing of chicken parts or meat, covered with duck sauce, garlic, onion soup mix, and lots of cinnamon, surrounded by cut up potatoes. The meat is baked covered at 350 degrees until fork tender, then the heat is shut off and it is uncovered. It’s saucy, it’s yummy, and if you leave it in the oven in a low heat, or on a blech, it will keep for hours.April 5, 2009 2:40 am at 2:40 am #642339
I had promised to post my Pesach rolls recipe when I got my kitchen ready and could take out the cookbooks, and here it is:
Pesach rolls – preheat oven to 375 degrees
1 1/2 cups matzah meal
1 rounded teaspoon salt
1 rounded Tablespoon sugar
1/2 cup oil
1 cup water
Boil oil and water together, then add in all ingredients but the eggs. Remove from heat, and beat in the eggs one at a time. Let mixture stand for about 15-20 minutes, then oil your hands and shape the mixture into rolls. Bake at 375 degrees on a greased cookie sheet for about 50 minutes, checking after about 40 minutes to see that it should not be burning. Sometimes I like to add a little onion powder to the batter, or sprinkle it on top of the roll, with a teensy bit of salt.April 5, 2009 10:37 pm at 10:37 pm #642341tzippiMember
Oomis, how many rolls does this recipe get? Thanks.April 5, 2009 11:33 pm at 11:33 pm #642342
Oh gosh, I really do not remember how many rolls come out of this. I guess it depends on how big you make them. I think my daughter likes to fill a muffin pan with them (and they do not rise, so make them the height that you want the final roll to be). I know from one recipe we have usually havr enough for everyone, so I would say about six or seven. If you make bigger rolls, like the size of kaiser rolls, as I have often done, using a fork side to make the distinctive kaiser roll patter on top), you need to watch them very carefully. They need to bake thoroughly, but might brown on the botttom too quickly, so I would turn down the heat a bit, and continue to check them every 5-10 minutes.April 8, 2009 4:28 am at 4:28 am #642343yoshiMember
Anyone have some tasty salad recipes?April 8, 2009 7:07 pm at 7:07 pm #642344
Try thawed out frozen broccoli with walnuts and a little mayo and sugar. If there are craisins that are kosher for Pesach (I personally have not seen this product, so I can’t say), throw some in also. How about a Waldorf Salad with apples and walnuts? Or, take some sliced or slivered almonds, glaze them with melted sugar, and toss with shredded cabbage and carrots and a little sweet dressing.
- You must be logged in to reply to this topic.