Easy and Delicious Kosher for Passover Recipes | Share Your Pesach Favorites!

[susanr613]

Hi -

I'd love to contribute a recipe to our synagogue's Passover cookbook - I figure I can plug PC by citing all the tools used in the recipe. Does anyone already have a kosher for Passover recipe?

Thanks!

 

[KateD]

I don't have one, but I'm interested in the responses, too (I'm Baptist, but have been fascinated by kosher foods since a really awesome Oreo ad in college - long story).So....BUMP!

 

[dannyzmom]

I did a show last year over Passover and the host served these Matzoh Meal Rolls that sound horrid but taste amazing.
Not sure if they're kosher but I am assuming since it was Passover and she was serving them that they're ok.

Boil together:
2c water
1/2c veg oil
1t salt
2t sugar
then add:
2C matzoh meal
then blend in 4 beaten eggs (one at a time) til smooth
Bake at 400 for 50-60 minutes on a lightly greased stone.

You could use Easy Read Measuring Cups
Easy Adj Spoon
Easy Adjustable Measuring Cup
Batter Bowl
Mix n Scraper
Bar Pan
Whisk

 

[CookingwithMary]

Check out the recipe archives at Jewish Food Mailing List ArchivesPesach listing has 'everything' and then some. Their TNT (tried and true) recipes have always been a hit with my family.

 

[CookingwithMary]

Here's one of my all time favorites. I like to mix different fresh mushrooms, too. I've stuffed bell peppers with this, cooked covered (with foil) in the fluted round pan (with a bit of chicken broth in the bottom). Yummy! We love it.Mushroom Stuffing (M, KLP)
Source: Bon Appetit April 2001
Serves: 121/2 cup vegetable oil (our measuring cups!)
2 pounds crimini mushrooms, diced (some sliced with egg slicer)8 large garlic cloves, chopped (garlic press)
3 teaspoons dried thyme (I prefer plain thyme but rosemary PC spice mix works too)
2 cups carrots, diced, peeled (chopper)
2 cups red bell pepper, diced (PC knives)
3 cups chopped green onions (include some of the green)
...I add chopped celery and a can of rinsed sliced water chestnuts)
2 cups matzo meal
4 eggs
1 cup condensed canned chicken soup (homemade no salt or low salt)
1 teaspoon salt (I omit)
1 teaspoon pepper (or more...depends on sodium in other ingredients/spice mix).Heat oil in, large pot over medium-high heat. Add mushrooms, garlic and thyme; sauté 10 minutes. (large Exec pan, or batches in saute pan).Add carrots and bell pepper; sauté 10 minutes. Mix in green onions. Cool 15 minutes. (Can be made 1 day ahead. Cover, chill.)Beat matzo meal and eggs in large bowl (Classic Batter or S/S) to blend. Whisk PC) in vegetable mixture, chicken soup, salt and pepper.Works swell in DCB, roasted or as a stuffing for fowl or a rolled roast other times.