passover recipe

As far   as we're concerned, these are the best potato kugels! JOY of KOSHER   recommends them as cups for maximum crunch, but a casserole dish works well   too.

Potato Kugel Cups

extra virgin olive oil,

eggs

salt

black pepper

Idaho potatoes

onion,

Recipe for Passover Pecan Pie made with chopped apples, sugar, matzo crackers, spices and chopped pecans. Kosher for Passover, dairy or pareve.

Passover Apple Pecan Pie

apples

butter

applesauce

white sugar

cinnamon

vanilla

tsp nutmeg

lemon, juiced

egg matzos, crushed into large crumbs

tsp salt

Nonstick cooking oil spray

pecans

Preheat oven to 350 degrees F. In a medium saucepan, melt 2 tbsp butter or butter substitute. Add applesauce, white sugar, 2 tbsp brown sugar, vanilla, cinnamon, nutmeg and lemon juice. Stir till well combined, then bring to a boil.&nbsp;

Reduce heat to medium and add diced apples to pan. Stir apples till they are well coated with sugar mixture. Cover the pan and cook over medium heat for exactly 8 minutes, stirring occasionally. Do not overcook. Uncover apples at the end of cooking and remove from heat; allow to cool.

Meanwhile, place crushed matzos into a large mixing bowl and cover with water. Let matzos soak for 1 ½ minutes (no longer), then drain in a colander. Gently squeeze the matzo crumbs in the colander to remove excess moisture.

In a small bowl, beat the eggs with the salt.

Add eggs to the matzo and stir till well combined.

Pour cooled apples and sugary syrup from the pan into the mixing bowl with the matzos. Stir till combined. Reserve the pan.

Spray a deep pie dish generously with cooking oil spray. Pour the apple mixture into the pie dish.

In the same saucepan you used to cook the apples, melt 2 tbsp butter, or butter substitute, then stir in 3 tbsp brown sugar and mix to form a thick syrup.

Stir chopped pecans in the syrup till they are well coated. Remove pan from heat.Sprinkle candied pecans evenly over the top of the apple pie.

Bake pie for 45-50 minutes, until the top is golden brown and pie is cooked through. Serve warm.

Classic easy recipe for sweet and sour meatballs with pineapple. Perfect appetizer or entree for Jewish holidays including Passover, Rosh Hashanah, or Hanukkah.

Jewish Sweet and Sour Meatballs

oz pineapple chunks

tomato sauce

ketchup

cider vinegar

brown sugar

tomato paste

onion powder

tsp garlic powder, divided

lb lean ground beef

dark meat chicken

egg,

paprika

tsp black pepper

cayenne ((or more to taste-- add carefully, it's very spicy!))

Drain your two cans of pineapple chunks and reserve the juice.

In a medium pot, mix together tomato sauce, ketchup, cider vinegar, brown sugar, tomato paste, onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, and the juice from the pineapple cans. Stir together and turn heat to low to let the sauce slowly warm.

Meanwhile, in a mixing bowl use a fork to mix together the ground beef and chicken, egg, 3 tbsp matzo meal, paprika, 1/4 tsp salt, 1/2 tsp garlic powder, paprika, black pepper, and cayenne. I like a little heat in the meatballs, so I add a heaping 1/4 tsp of cayenne. If you don't want them spicy, you can omit it completely-- or just add a pinch for depth of flavor.

Form the meat mixture into small 1-inch meatballs. If the mixture seems too moist or stick, add another tablespoon of matzo meal to the mixture. Place the meatballs into the warming sauce.When all the meatballs are formed, bring the mixture to a boil and stir to cover the meatballs with sauce. Lower the heat to a low, even simmer and cover the pot. 

Let the meatballs cook for 40 minutes, stirring frequently, till sauce thickens and meatballs cook all the way through. If the sauce seems to be reducing too fast or losing too much liquid, lower the heat and add a little water to thin it.

After 40 minutes, add the pineapple chunks to the sauce and stir to coat. Let the chunks warm in the sauce for 5 minutes.

Serve. You can serve this as an entree with a Passover-friendly starch, as a side dish, or with toothpicks as an appetizer. Enjoy!

Easy, delicious recipe for potato kugel. Crispy and golden on the outside, fluffy on the inside. Kosher for Passover.

Passover Potato Kugel

lbs russet potatoes ((about 10 medium-sized potatoes))

onions

potato starch corn

Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.

Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.

Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve.

In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.

Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.

Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.

Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.

Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.

Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.

russet potatoes ((about 10 medium-sized potatoes))

The collection of meat recipes below features meat or non-vegetarian ingredients. While the Mediterranean Diet does not focus heavily on meat, it is eaten in moderation. Each of these meat recipes features Mediterranean-inspired flavors, like chicken breast in a lemon basil marinade, turkey burgers mixed with a simple olive tapenade, chicken roasted in a delicious date syrup glaze, and more. There are tasty options for all of the meat-eaters in your life, and everything pairs well with the abundance of side dishes and salads that can also be found on my site.

Because we adhere to kosher guidelines as often as possible, you'll only find recipes here that contain beef and poultry, no pork.

meat

A collection of Vegetarian recipes made without meat. These recipes feature in-season fruits and vegetables at the height of their flavor and nutrition. You’ll also find dishes made with eggs, dairy products, and honey. Whenever cheese is listed as an ingredient, vegetarian cheese is recommended (cheese made with vegetarian rennet).

A vegetarian diet benefits from cooking with produce that is ripe and in season, when flavor and nutrition are at their peak. Most of these recipes include fresh fruit and vegetables that are currently in season. Kale, broccoli, and cruciferous vegetables are popular in winter. So are citrus dishes with orange, lemon, lime, and grapefruit. Likewise, berries, asparagus, and spinach take center stage in spring. In summer, tomatoes, peppers, cucumbers, and stone fruit are prevalent. Fall brings pomegranates, dates, and apples. 

Enjoy exploring these flavorful vegetarian recipes. They’re so good, even the carnivores in your life will love them!

vegetarian

Kosher for Passover roasted butternut squash tossed with sauteed garlic, sage and pine nuts. The perfect side dish for your Passover seder from Lori Lange of RecipeGirl.

Roasted Butternut Squash with Garlic, Sage and Pine Nuts

butternut squash, peeled, seeded and

olive oil, divided

garlic cloves, minced

sage

pine nuts

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When...

butternut squash

butternut

Garlic Clove

Preheat oven to 450°F. Line baking sheet with parchment paper, or spray lightly with cooking spray. In a medium bowl, toss butternut squash cubes with 1 1/2 tbsp olive oil, salt and pepper.

Spread out on prepared baking sheet. Roast for 35 to 45 minutes, until squash is as tender as desired.

While squash is roasting, heat 1/2 tbsp olive oil in a small skillet. Add garlic, sage and pine nuts, and sauté until pine nuts are lightly browned. Remove from heat.

Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss. Serve immediately.

https://content.jwplatform.com/videos/2jqrJ6jt.mp4

Butternut Squash - How to Peel, Seed, Roast and Prepare Tutorial Video: Learn different techniques for preparing butternut squash, including peeling, roasting the squash and toasting the seeds.

Butternut Squash - How to Peel, Seed, Roast and Prepare

Almond Macaroon Recipe for Passover

ground almonds

caster sugar

table spoon of icing sugar

almonds half to decorate

1. Preheat the oven to 350 degrees.
 2. Grate or finely chop hard-boiled eggs into a medium sized mixed bowl.
 3. Strain as much liquid as you can from the tuna

Tuna Melt Pie

Tuna preferably albacore

Stalks Celery small dice

Scallion diced

10-12 Green olives chopped

water

Sour Cream

TempTee Cream Cheese

Mayonnaise

Salt

Shredded Mozarella Cheese

Make traditional Jewish tzimmes for Rosh Hashanah, Passover, or any festive occasion. Yams, sweet potatoes, prunes and dried cranberries. Kosher, Meat or Parve.

Stovetop Tzimmes

orange yams, peeled and cut into 1-2 inch pieces ((2 potatoes))

white sweet potatoes, peeled and cut into 1-2 inch pieces ((2 potatoes))

carrots

apples ((1 1/2 cups))

cranberries ((1 1/4 cups))

orange juice

honey

chicken broth ((you may substitute "no chicken" broth))

prunes ((3 cups))

Place cut yams, sweet potatoes, and carrots on the bottom of a large heavy pot.

Pour dried apples and cranberries on top.

In a medium bowl, whisk together orange juice, honey, brown sugar, cinnamon, salt, and black pepper. Pour mixture over the fruits and vegetables in the pot.

Add chicken broth or &quot;no chicken&quot; broth to the pot, covering the vegetables halfway. Heat pot over medium high until it begins to simmer. Stir the ingredients once gently.Reduce heat to a gentle but constant simmer. Cover the pot.

After 45 minutes, open the pot and gently stir again. Place pitted prunes on top of the simmering ingredients.

Cover pot. Continue to cook on lowest heat for another 15 minutes, until potato pieces are tender and prunes have warmed and softened. Don&#039;t cook too long, or the prunes will dissolve-- it will make a nice sauce for the tzimmes, but it won&#039;t look so pretty on the table.Serve warm as a side dish to a festive holiday meal.

I have tried several different tzimmes recipes over the years and this is my standard to compare them all with: "is it as good as Tory Avey's stovetop Tzimmes?" And it never is. So this is my go to tzimmes. I don't measure carefully... but it's still always good. Some years I find sweet potatoes (orange not white) but not yams, some years just yams. It's still always good. Thank you, thank you.

I love this recipe and the meaning behind it! Over the years, I have made a few changes to this recipe as my family's dietary needs and tastes have changed. This Thanksgiving season (2022) is much different for us and I feel making this dish has become even more important! Thank you, Tori, for sharing this so many years ago!

We made this yesterday and it turned out beautiful, easy to follow and really lovely smells and tastes. There was a lot left over for two of us though so we shared the love with our neighbors. We could not find white sweet potato but made with yams and garnet sweet potato. And did not have dried cranberries, so we used dried cherries! Agree on stove top, excellent plan.

Excellent tsimmes!  I got stuck with only yams and didn't have white sweet potatoes so I just doubled up on the yams and it still was wonderful.

I've made this recipe  about ten times in the past year.    I have begun to modify it a little, though.

(1) It's delicious, but very sweet.   I've started adding yellow onion --- about one onion to for the single batch above (I often make a double batch).

(2) likewise, I've added about a quarter cup of balsamic vinegar, which adds a little zip.

(3) I've backed off on the orange juice and (vegetable) broth, because the recipe seems to come out a little "wet" as is.   This is almost certainly my fault for over cooking.  However, the flavor is outstanding.

I have made it in my Instant Pot. Comes out delicious!

Tori, this was delicious!   Easy to make too.  During this pandemic, I made about 3/4 of the recipe.  I wanted leftovers for just the 2 of us.  It was perfect,  and I hope I can serve it for a larger group next year, for any Jewish holiday.   Thanks for a wonderful recipe!   And have a sweet and healthy new year! Shana tovah!

I made this a day ahead in my crockpot.  I cooked it on high for 4 hours and then turned it down to low for 1 more hour.  It cooked beautifully.  It completely filled my big crockpot, and filled a large serving dish with at least 6 cups that I saved for later.  Now that I know it comes out well in the crockpot, I would actually make it the same day next time because the vegetables absorbed some of the sauce in the fridge overnight.  Personal view: I did not care for the white sweet potato (it was mealy compared to the orange), so I would increase the carrots and yams next time.  I also substituted date sugar for the brown sugar (which I do for most things) and it tasted great.  People liked it and I would definitely make it again.

https://content.jwplatform.com/videos/j3HwAXcP.mp4

Make traditional Jewish tzimmes with yams and sweet potatoes for Rosh Hashanah, Passover, or any festive occasion.

Top 11 passover recipe recipes from across the web

The most viewed passover recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Potato Kugel Cups

Passover Apple Pecan Pie

Jewish Sweet and Sour Meatballs

Passover Potato Kugel

Passover Potato Kugel

Passover Potato Kugel

Passover Potato Kugel

Roasted Butternut Squash with Garli...

Almond Macaroon Recipe for Passover

Tuna Melt Pie

Stovetop Tzimmes

Top 11 passover recipe recipes from across the web

The most viewed passover recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Kugel Cups

Passover Apple Pecan Pie

Jewish Sweet and Sour Meatballs

Passover Potato Kugel

Passover Potato Kugel

Passover Potato Kugel

Passover Potato Kugel

Roasted Butternut Squash with Garli...

Almond Macaroon Recipe for Passover

Tuna Melt Pie

Stovetop Tzimmes

The most viewed passover recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine