The Passover recipe thread!

[Nasturtium 500]

Shalom and yom tov! This is where we're going to put all our passover recipes, talk, and complaining about cleaning the cars Let the Passover thread begin!

So does anyone make their own Matzah? I am thinking to do this this year because i don't like the idea of processed/old matzah.

[sereia 0]

I would love to make my own...but I won't bother! I just make it into the butter crunch recipe I will dig out for you and it tastes yummmmmmmmmm!

I hope we get some awesome recipes here!

[chaishai 1]

I would love to make my own...but I won't bother! I just make it into the butter crunch recipe I will dig out for you and it tastes yummmmmmmmmm!

I hope we get some awesome recipes here!

I promise to post lots of recipes. just not now while i am tired and annoyed. closer towards and on the weekend!

[Nasturtium 500]

OK! So this is the recipe I am thinking to try... Any input from anyone who has made it?

Matzah (Unleavened Bread)

Heat oven to 375 - 400 degrees Fahrenheit (I use 400 degrees)

Two parts kosher for passover flour - NO SELF-RISING FLOUR!!! (2 cups flour)

One part spring water (1 cup water)

A variation is to use only 2/3 of the water amount and replace the missing 1/3 of water with kosher for passover cooking oil (those with oil will brown sooner).

Another variation is to add a dash of salt.

Place flour in a bowl

Gradually add the water (and oil or salt, if used) until all is mixed well -- add more water or flour if needed.

Knead dough until the dough is no longer sticky - I usually add a dash more flour while kneading.

Roll dough out on a cookie sheet thinly, no more than 1/4 an inch thick.

NOTE: I'm told a pizza stone will work a bit better than a cookie sheet, for those of you who own one!

Use a fork or a toothed comb to puncture the matzah, making rows of perforations across the full length of rolled-out dough. Then lightly stretch dough a bit closer to sheet/pan edges to enlarge the perforations made.

Bake for 15 - 20 minutes (pizza stone times may vary) -- watch for browning -- when it's browned and crispy, it's done. (I make smaller, individual sized ones instead of ones the size of a whole cookie sheet, so mine take a little less baking time. Mine have never stuck to my cookie sheet since I use the type with a non-stick finish -- others tell me they instead use parchment paper lining their baking pan, I've never tried this).

From the time water is added to flour until put into oven should be less than 15 minutes, to prevent any fermentation from occurring.

[~Jackie~ 30]

Cool thread Julianna!

[Nasturtium 500]

I would love to make my own...but I won't bother! I just make it into the butter crunch recipe I will dig out for you and it tastes yummmmmmmmmm!

I hope we get some awesome recipes here!

Good! Because I am SO going to need something for DH. he wants cake or pie every day (now he's into pie and off cinnamon rolls) and I can't have that.. I need something sweet that he'll like... and it has to contain a kind of "bread".

Cool thread Julianna!

Thanks! Got anything to post?

[MrsAmera 41]

Perhaps not the most traditional dish but heck it looks pretty good(I'm guessing the matzah's need to be a decent size):

Matzah Lasagna

ingredients

* 4 matzahs

* 1 lb. cottage cheese

* 1¼ cups grated mozzerella cheese

* ½ cup grated parmesan cheese

* ½ teaspoon black pepper (optional)

* 30-34 oz. prepared marinara or flavored tomato sauce

directions

1. Grease pan big enough to fit matzahs (can use olive oil spray)

2. Place enough marinara sauce in it to cover the bottom,about ½ cup.

3. Place a matzah on top.

4. Spread tomato sauce over matza

5. Place some of cottage cheese mixture on top of the matzah in the pan.

6. Sprinkle mozzerella and parmesan cheeses over cottage cheese

7. Repeat steps #3 to #6 until out of matzah

8. End with tomato sauce

9. Top with the ¼ cups mozzeralla cheese and parmesan cheese not used earlier

10. Add 1/2 cup water

11. Cover

12. Bake at 350° for 35-40 minutes.

I found a bunch of recipes at this site - including Parvae desserts!

http://www.kashrut.com/Passover/recipes/

[*Maureen* 0]

hmmm. i think i might try this matzah lasagna. The problem is I dont like trying to cook new things, but I think i will attempt this.

[Nasturtium 500]

Thanks Mrs. Amera! You know the sheet matzah form the store is fairly large and would probably work fine.. but if you made you own you could always make your own size. I'll have to try this... although i'll change the cheese up.

[sereia 0]

so would i. i hate cottage cheese!!!! ricotta would be a lot better for us cottage cheese haters.

ok ladies! here's the BEST way to eat matzoh!!!! (i've added a few options I think really make it shine)

Matzoh Butter Crunch

4-6 matzohs (I use salted! I love the contrast of sweet/salty. but if you don't, use unsalted matzohs!)

1 cup (2 sticks) unsalted butter or unsalted Passover margarine

1 cup firmly packed brown sugar

3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate (use a high quality chocolate! )

the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with foil. then line it with baking parchment on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.

Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. Chill, still in the pan, in the freezer until set. Break into chunks.

Variation:

You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

I think adding the toasted almonds is sooo important. I just don't see it being nearly as good without the nuts. You could do hazelnuts too. But make sure you TOAST them!

I've also sprinkled the top ever so slightly with salt if I used unsalted matzoh. But you gotta like the sweet/salty combo!

Edited April 2, 2008 by sereia

[simple_male 1]

Shalom and yom tov! This is where we're going to put all our passover recipes, talk, and complaining about cleaning the cars Let the Passover thread begin!

So does anyone make their own Matzah? I am thinking to do this this year because i don't like the idea of processed/old matzah.

Shalom Alaikhum!

[Nasturtium 500]

so would i. i hate cottage cheese!!!! ricotta would be a lot better for us cottage cheese haters.

ok ladies! here's the BEST way to eat matzoh!!!! (i've added a few options I think really make it shine)

I printed this off! I also don't like cottage cheese. That's exactly the switch I was thinking lol.

Shalom Alaikhum!

Aleichem shalom!

[Nasturtium 500]

So has anyone started prep? Have all your leaven cleaned out yet?

[chaishai 1]

So has anyone started prep? Have all your leaven cleaned out yet?

i started this morning. i basically threw bad stuff out of my refrigerator and threw old stuff out of my cabinets so now all that is left are things to eat now or move out of there. tonight i think im goign to pack up all of the chametz, clean them out and put the pesach stuff in. then we can just eat out of the rubbermaid containers and outside refrigerator for friday and saturday day and then ill clean up the counters etc and put the containers away. i have some pesach dishes, a frying pan, a sauce pan but for the most part we will eat off of paper plates. i need a new pressure cooker so i am going to buy one and use that too. it is not the first time i bought a pressure cooker new for pesach and then used it for regular. my husband and i break pressure cookers all of the time i seriously think i am on at least my 5th which doesnt make sense to me because my mother in law still has her ancient pressure cooker which is probably from tunisia. i guess they dont make em like they used to

[Nasturtium 500]

i started this morning. i basically threw bad stuff out of my refrigerator and threw old stuff out of my cabinets so now all that is left are things to eat now or move out of there. tonight i think im goign to pack up all of the chametz, clean them out and put the pesach stuff in. then we can just eat out of the rubbermaid containers and outside refrigerator for friday and saturday day and then ill clean up the counters etc and put the containers away. i have some pesach dishes, a frying pan, a sauce pan but for the most part we will eat off of paper plates. i need a new pressure cooker so i am going to buy one and use that too. it is not the first time i bought a pressure cooker new for pesach and then used it for regular. my husband and i break pressure cookers all of the time i seriously think i am on at least my 5th which doesnt make sense to me because my mother in law still has her ancient pressure cooker which is probably from tunisia. i guess they dont make em like they used to

I have never had a pressure cooker, although i want one

I cleaned out the cabinet and put all the chametz on an eye-level shelf. I've been eating out of that shelf for the past week and this week. I'm almost done clearing it out. How are you going to work Shabbat before Pesach? Are you going to basically start on Shabbat with no yeast, etc...? I think that's the way it will need to be because of 2 days of no work... which would lead to there still being stuff in the house that first night if you didn't clean inbetween.

Last night I did a major clean out of the house. and now I just need to vaccuum the nooks and crannies and wash the inside of the refridgerator... and vaccuum the car out.