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Old 03-29-2007, 08:32 PM   #1
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Default Passover Yummies

ok guys passover is in 3 days so why dont i tell soem of you guys the recipies of what i eat! they are great and easy. I know if you live in pittsburgh Giant Eagle has alot of matzah and passover products!! Even though its jewish foods everyone likes it, they are just great recipes!!

First Matzah Brie

French Toast

Matzah Brie (Fried Matzah)

(2 servings) Printable Version

* 3 matzahs - broken in half
* 2 large eggs
* 1/2 cup milk
* 1 teaspoon salt
* 1 Tablespoon butter for frying

Soak the matzahs in cold water for about 3 minutes and drain.

In a large bowl, mix matzahs with beaten eggs, milk and salt.

Fry on both sides until brown like you might with French Toast.

A simple Passover dish, "Fried Matzah" is great topped with honey, syrup or cinnamon and sugar.

Gifilte Fish

* 1 lg Jar gifilte fish; good brand
* 1 bn Beets
* 1 bn Carrots
* 2 lg Onions
* Pepper; lots
* Salt; to taste

1. Take a large jar (at least 8 pieces but I usually do 12 ). Buy a good brand.

2. Get your veggies ready; slice the carrots, beets and onions. Layer in a heavystock pot, the beets (my Bubbe's secret ingredient), pieces of fish, onions, carrotsand seasonings; repeat as many times as is necessary with EVERYTHING but the beets.

3. Pour the liquid from the jar over the fish and then bring to a boil. Turn down as simmerfor about 45 minutes. Cool, remove from liquid and serve.

Matzah Balls

* 3 eggs
* 3 tablespoons chicken fat
* 1/2 teaspoon salt
* 3 tablespoons hot water or chicken soup
* 3/4 cup matzoh meal

Separate the eggs

Beat the yolks until light colored and thick.

Add the chicken fat, which should be at room temperature, and the salt and water or soup.

Beat the whites until stiff but not too dry. Fold in.

Fold in the matzo meal.

Refrigerate the batter for about I hour, or until batter is thick enough to form balls.

Drop the balls carefully into 2 quarts of boiling salted water or hot soup. Cover and cook for 25 minutes.

Add Matzoh Balls to soup.

Cook for another 15 or 20 minutes in the soup.


Makes 20 1/2-teaspoon servings

Keeps 3 days under refrigeration


* 3 ounces (75g/3/4-cup) walnuts
* 1/4 large cooking apple
* Kosher wine to moisten
* 2 level teaspoons cinnamon
* 2 level teaspoons sugar

Mince the walnuts and the apple. (You can use the food processor for this.) Moisten with the kosher wine and flavor with cinnamon and sugar. The consistency should be that of mortar.

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