Any truly good Passover recipes?

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<p>This message is for Jym, emilybee or anyone else out these that may be looking for an easy veggie dish that feeds a large group of people:</p>

<p>Here’s one idea:
She called them spinach balls, however they can easily be flattened to make pancakes (latkes):</p>

<p>2 pkg frozen Chopped spinach (any kind will do but my favorite it Trader Joe’)
2 cups Matzah meal
6 beaten eggs
2 medium onions, finely chopped
1/2 chopped celery or water chestnuts
3/4 cup melted margerine
1/2 cup parmeasan cheese (oops, not a good recipe when serving meat, oh well)
(See if you can find a substitude for parm cheese)
1 tsp garlic salt
pepper, thyme, tabasco to taste.</p>

<p>Cook Spinach and drain well. Combine all ingredients, mix well, and form into bite size balls or make flat like a pancake. Place onto ungreased cookie sheet. Place into freexer until frozen and then loosen from tray.</p>

<p>Heat pinach balls/pancakes in 350 degree oven for 20-25 minutes. Serve warm & enjoy.</p>

<p>Other recipes that work well with meat…scooped out zucchini boats, cut in half so they are no so large…Pattypan squash sauteed (Not sure what it’s called in other parts of the coutry, but they are baby squash…) cold chic pea salads, string beans sauteed with shaved almonds and apricots,…asparagus served warm or cold…maybe a vegetable kugel…middle eastern type salads with tabouli, tomatoes, black beans, with the cold chic peas…</p>

<p>Many times I cut up carrots, peppers, red onion, asparagus, zuchinni, eggplant, summer squash, pour oil and herbs over it and roast it in the oven! Easy and delish!</p>

<p>Let me know what you make! :)</p>

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<p>My family loves this Passover Granola. You can eat it dry as a snack or add milk and eat it for breakfast. You can also pack it in plastic containers and send it to your college kids if they can’t come home for passover.</p>

<p>Farfel Granola Snack:
4 c. matzo farfel
1c. chopped nuts
1/2 c. raisins
1/2 c. coconut
1 c. chopped dried fruit (dates,
apriocts, pineaple, etc.)
1/2 c. oil
1/2 c. honey
1 1/2 tsp. cinnamon
1/2 tsp. ginger
3/4 tsp. nutmeg</p>

<p>Preheat oven to 350 degrees. Mix farfel and coconut in a large bowl. Add oil, spices and honey and mix well.</p>

<p>Line baking pan with foil and spread mixture onto it. Brown in oven 18 to 20 minutes, stirring twice.</p>

<p>Let mixture cool slightly and return to bowl. Break up pieces and add fruit, raisins and nuts. Toss well and store in fridge. Makes about 6 cups.</p>

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<p>^Yum! I’ll try that for my sleepover crew this year. We can never solve breakfasts during the week.</p>

<p>A comedy writer once wrote, “My Jewish grandma’s vegetable side-dish was a boiled cabbage leaf, rolled and stuffed with ground beef.” “PRAH-kas” we called them; Russian/Polish here.</p>

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<p>Kineret also makes a parve kosher for passover frozen product that can be whipped up and used instead of whipped cream.</p>

<p>Cooked boiled chicken (from making soup). Any suggestions of what you can do with it…besides chicken salad? (If this was discussed on a prior year on this thread…just send me to the post #!)</p>

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<p>Liny, that carrot souffle sounds great. And thanks Choccie for all the ideas. I need to call the hostess and see what she is missing as I’m sure I’m not the only one assigned a vegetable. I usually do roasted asparagus but would like to change it up for once.</p>

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<p>2boysima, we just keep the chicken in the soup (after removing bones)!</p>

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<p>Quick question on sponge cake - we always make the same one more or less from the Joan Nathan recipe in a tube pan. We are happy to make the same cake only we want a smaller one. Can we reduce the recipe and just make a shorter cake? Will it rise the same? Or could we bake the reduced recipe in a springform pan instead? I’ve always set the baked cake upside down to cool but don’t know how to do that with a short pan. We don’t need a different recipe; just wondering the best way to make a smaller cake. Thanks for any advice!</p>

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<p>I made the tzimiss yesterday (from pages ago), thinking it said cook it before. think it will be fine for Monday night? (my mom joked I’m having tzuris about my tzimis, thanks a lot…)</p>

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<p>Finally catching up on the new additions to this thread since last year…I’ve got 34 coming this year (and that’s without my own D’s and their friends!..sigh…I’ll miss them!!!) Thank you for the new recipe ideas, I’ll try some of them.</p>

<p>Back to the Persian traditions several pages ago, yes…we do indeed “whip” each other with scallions during the dayeno. My H even hides a big leek and gleefully attacks everyone with it (yeah, no superiority issues there). There’s also a tradition of a stranger knocking on the door in ragged clothes (this is separate from Elijah).</p>

<p>As far as plague decor goes, I had an idea this year that will also occupy some of the young children attending our Seder. I found these cute little wood frog art kits at JoAnn Fabrics that included markers for only a dollar. While people are arriving and the Seder is going, hopefully that will keep them busy making something to show during the plagues.</p>

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<p>34?? Omg! Good luck!</p>

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<p>I don’t think I’ve ever had 34 people in my house at one time for any reason. Much less a meal.</p>

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<p>Our neighbors are Persian. They just received their table/chair rental delivery. Seven tables…so I’m guessing 70 for dinner? I thought that I was ambitious with 18.</p>

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<p>If I lived in LA it would be many more than 34! I’m thinking I have it easy compared to what my mother-in-law has to do.</p>

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<p>We regularly have 35-40 people and it would be more if everyone came but someone is always away or obligated to go to the other side.</p>

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<p>Holy cow on the huge seders!!</p>

<p>chchipcookie,
what herbs do you use on your veggies? Can you dumb it down for those of us who don’t have the cooking gene? :)</p>

<p>After I got home from the store with all the ingredients for that carrot souffle dish, I got an email asking me to make a matzo kugel :eek:</p>

<p>so i got enough stuff to make all of them. I hope I get home in time to cook one of them!</p>

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<p>Jym: I am so flattered that you are making my carrot souffle! Hope your family likes it as much as mine does! I made that so far today plus the charoset. </p>

<p>So much more tomorrow including Apple martzah kugel, spinach casserole and matzah ball soup! </p>

<p>DD getting home from college in time for the seder then back to school the next morning. So happy she will be here but would love to be chatting with her while cooking. My parents are up from Florida for the holiday and my brother is in town with his family too. But no one is here visiting – they are all out at a museum with DS. Hmmm. I think I should be starting on that wine now…</p>

<p>Think I will be productive instead and start on the table…</p>

<p>Sent from my ADR6300 using CC App</p>

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<p>PS. My seder is for “only” 14, but to me, that’s an army!</p>

<p>Sent from my ADR6300 using CC App</p>

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<p>Go LINYMOM!</p>

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<p>Jym:</p>

<p>Roasted veggies are one of the easiest things to make and always taste delicious.</p>

<p>Take your favorite vegetables and cut up in even (similar) sizes so they all roast evenly. This year I’m using cherry tomatoes, zucchini, eggplant, Asparagus, Caulifower, white or red onion and fresh garlic.</p>

<p>Toss altogether with enough oil that coats all vegetables. Use italian seasoning if you have, or use whatever you have on hand; oregano (sparingly), parsley, salt, pepper and fresh garlic. Toss well so that seasoning and oil coats everything.</p>

<p>Roast in large roasting pan, big enough so that the veggies are all in a single layer works the best, or roast in two pans. Better to use two pans than to have the veggies piled too high…won’t roast as well. Put in hot oven…400-425 degrees for 1/2 hour…mix veggies halfway through cooking…you can tell when they’re done.</p>

<p>That’s it! Enjoy! :)</p>

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<p>My seder is “only” 13 - that’s the max I can fit around my table, with barely any room for Elijah ;)</p>

<p>DH made the soup yesterday - the house smelled heavenly. I am concentrating on desserts today. Maple Pecan bars from Cooking Light are almost done [Passover</a> Pecan Bars Recipe | MyRecipes.com](<a href=“http://www.myrecipes.com/recipe/passover-pecan-bars-10000000604741/]Passover”>http://www.myrecipes.com/recipe/passover-pecan-bars-10000000604741/)</p>

<p>Has anyone tried the Amaretto cookies I mentioned in post #396? I made them today for the first time and waaaay overcooked them, even though I took them out before the recommended 25 minutes. I’m going to try again later…</p>