<p>I always have to search all over town for matzoh cake meal. Can I make it myself with regular matzoh meal and a food processor?</p>
<p>Oh, and Marilyn thanks for bumping the thread. I learn something new every year:)</p>
<p>PRJ - yes, from checking online it’s fine to make your own cake meal using matzoh or matzoh meal. One place suggested a blender. Although the idea of grinding it oneself using a mortar and pestle is oddly compelling.</p>
<p>
</p>
<p>Thanks. I should have looked it up myself - isn’t that what we always tell CC students (and sometimes parents) who ask questions easily answered online? ;)</p>
<p>
</p>
<p>“Relatively” easy?!?!?! Only when you’re comparing it to the mortar and pestle method. :rolleyes: ;)</p>
<p>
</p>
<p>Makes PERFECT sense to first use some other grinder to make the matzah to the consistency of matzah meal and then finish it off in the m&p. :rolleyes: :rolleyes:</p>
<p>
</p>
<p>Because Streit’s and Manischewitz have been doing it wrong all these years packaging it in nonairtight boxes. 
(Yes, I know it is easier to handle in those nice cans with plastic lids.)</p>
<p>I love how the suggestions are from an article about what to do with leftover matzah at the end of Pesach. Especially the thought of using matzah cake meal at any time of the year other than Pesach. Blech! At least leftover matzah can be used to make matzah brei, or to quell restless stomachs.</p>
<p>I have 14 or 17 or somewhere in between (it would be helpful if everyone would let me know soon!) coming this year, a mix of observant and non-observant, Ashkenazi and Sephardic. Making both choroses recipes, but again I am sick sick sick of the same old chicken (keeping the brisket, it’s always a hit). Please somebody come up with something or I’m going to end up with that same apricot raspberry preserve Russian dressing chicken. Somebody here must have a great chicken recipe. I’ll be forever grateful!</p>
<p>Here’s my go-to Passover chicken recipe, originally came from an attachment on a Planters Peanut Oil bottle. I like it because you can put it in the oven before the seder guests arrive and basically ignore it until you baste it during “Dayenu” (which is also when I turn the soup on to heat up).</p>
<p>Orange-Glazed Chicken with Matzoh-Nut Stuffing</p>
<p>1/3 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped almonds
3 tablespoons peanut oil (or 1/3 cup schmaltz)
2-1/2 cups farfel (or 3 cups coarsely crushed matzoh)
1 10 3/4 ounce can condensed chicken broth (I just use some of my chicken soup)
1 egg
1 tablespoon finely shredded orange peel
1/8 teaspoon pepper
1 5 - 6 pound roasting chicken or capon
1 teaspoon finely shredded orange peel
1/2 cup orange juice
2 tablespoons honey
2 tablespoons peanut oil (or schmaltz)</p>
<ol>
<li><p>Cook onion, celery, and almonds in the peanut oil until vegetables are tender but not brown. Add coarsely crushed matzos or farfel; brown lightly. In a large bowl combine the chicken broth, egg, the 1 tablespoon orange peel, and the pepper. Add matzo mixture and blend well. Let stand 15 minutes to absorb broth.</p>
<ol>
<li>Rinse bird; pat dry with paper towels. Spoon some of the stuffing loosely into neck cavity of bird; pull neck skin to back of bird and fasten securely with a small skewer. Lightly spoon remaining stuffing into body cavity. [I also carefully pull the skin away from the breast and spoon stuffing between the skin and meat.] If opening has a band of skin across tail, tuck drumsticks under band (or tie legs securely to tail). Twist the wing tips under back of capon or chicken. Place bird, breast up, on rack in a shallow roasting pan. Roast bird, uncovered, in a 375 degree F oven for 2-1/4 to 2-1/2 hours.</li>
<li>Meanwhile combine the remaining orange peel, orange juice, honey, and 2 tablespoons peanut oil. Baste bird with glaze the last 30 minutes of roasting. </li>
</ol></li>
</ol>
<p>Makes 8-10 servings.</p>
<p>I made this last year which was pretty good: <a href=“http://nymag.com/listings/recipe/chicken-with-dates/[/url]”>http://nymag.com/listings/recipe/chicken-with-dates/</a></p>
<p>Thank you thank you thank you, the Chicken and Dates is absolutely perfect for the Persian side of our family. It actually looks like a Persian recipe. I’ll do a test run Saturday. It looks like one of those recipes that can’t go wrong.</p>
<p>The [Chicken</a> Marbella](<a href=“http://www.epicurious.com/recipes/member/views/CHICKEN-MARBELLA-SILVER-PALATE-COOKBOOK-1277030]Chicken”>Chicken Marbella Recipe | Epicurious) recipe from the Silver Palate Cookbook is fabulous for Pesach because it too stays moist for long periods of time. The only thing that is not possible to find hekschered for Pesach is the capers (they’re not kitniyot, but too expensive to produce KLP because of the oak barrels, according to someone at the Butcherie in Brookline). So you can either omit or use, depending on your level of observance.</p>
<p>Ugh. I always make brisket but this year need to make chicken. We are not olive fans, and I prefer a recipe that is for pieces (bone in or out it doesn’t matter) that can be made at least a few hours ahead or isn’t very complicated.</p>
<p>I have read through all 40 pages and saw nothing. Anyone have suggestions?</p>
<p>This year we need to make chicken also as my husband is on the South Beach diet. I found this recipe online and am going to try it for Passover. It looks easy enough, but I have no idea if it is any good or not. I’m sure you could use real sugar instead of the sugar substitute. </p>
<p>Roast Chicken Provencal with Whole Garlic
Yield: 6 servings
The garlic cloves absorb the flavor of the chicken and spices. After being baked, they easily pop out of their skins, and can be used as a delectable spread on chicken, vegetables or even on toast.</p>
<p> 4 whole garlic heads, firm and unpeeled
1 tablespoon olive oil, divided
sugar substitute equal to 1/2 teaspoon sugar
salt and pepper to taste
1 (3-pound) chicken, cut into eighths
2 teaspoons paprika
1/2 tablespoon olive oil
2 tablespoons fresh parsley, chopped</p>
<p>Preheat oven to 425°F. Wash garlic heads well, peeling off only the outside layers and keeping the garlic intact. Slice off the tops and coat with 1/2 tablespoon oil, sugar substitute, salt and pepper. Mix the rest of the oil, salt and pepper into a paste and rub onto all sides of the chicken (inside and outside, if left whole). Put chicken and garlic in a Dutch oven or heavy pan and bake covered for about 2 hours. For a richer color, remove cover and bake for an additional 15-20 minutes until golden. Remove from oven and cool.</p>
<p>Lastminutemon-
I’ve made Apricot Chicken. I don’t know if it is listed in the previous pages. I think it does need a little more flavoring which of course can be added</p>
<p>1 chick cut into pieces
5 oz. apricot jam
1/2 packet KP onion soup mix
1 tsp lemon juice 1/3 cup KP italian dressing</p>
<p>Mix all indredients. marinate overnight. Bake for 1 hour 350 degrees F</p>
<p>Here’s my go-to chicken recipe for Shabbat, but i can’t see why it wouldn’t be fine for Pesach, also. It’s from the Jews of Northern Italy, basically, so it is a good cross-over to please Ashkenazim and Sephardim. Smells beautiful as it cooks, too!</p>
<p>In a dutch oven with good cover:</p>
<p>Chop large: 2 potatoes, 1 large onion, 3 carrots in equal measure.
Make a bottom “nest” of this on bottom of pan, approximately 2-3" deep. (I only peel the onion.)</p>
<p>Lay a whole chicken, breast up, on top of nest OR USE PIECES.</p>
<p>Pour one large can of diced tomatoes, or dice 2-3 fresh tomatoes small, over the chicken breast.</p>
<p>KEY: Tuck 4-5 fresh rosemary sprigs and 1 tsp fresh dill leaves into the tomato layer.</p>
<p>Close lid very tightly, can even wrap whole pot all in foil to ensure a tight seal.</p>
<p>Preheat and cook for 10 min. @ 425, then lower to 350 for another 70-80 minutes. </p>
<p>(What happens: the chicken skin drips down into the vegetables below; the seasonings
tend to drip down, too. So it’s NOT low-fat if you eat those vegetables!)</p>
<p>Obviously there are any number of roast whole chicken recipes that can be used for Passover. The thing about a chicken dish for the seder, though, is that it is preferable to choose a dish that (a) uses pieces so you don’t have to waste 15 minutes carving the bird, and (b) will stay moist in case your seder runs long. I would definitely look for a recipe for chicken pieces cooked in a sauce.</p>
<p>The chicken with dates in post 586 is in a sauce; in fact last year we made it ahead of time up to the last part (where you add the dates, lemon, and saffron) then just reheated it in the pan when we added the final ingredients.</p>
<p>Paying three tuitions…your recipe sounds good and will try it but not for Passover. We always make turkey and brisket and lots of side dishes-potato kugel, matzah apple kugel, grilled vegetables-sometimes I make an orange sweet potato casserole. This is really a Thanksgiving recipe, but works nicely anytime you serve turkey. For passover, I just substitute potato starch for the corn starch. Can provide a recipe to anyone who wants.</p>
<p>bookmama, I just finished assembling an orange sweet potato casserole for tomorrow’s seder. I agree it’s perfect for Pesach as well. Did anyone else see that the NYT blessed baking soda and baking powder for Passover? <a href=“It's Passover, Lighten Up - The New York Times”>It's Passover, Lighten Up - The New York Times;
<p>Anyone have a good homemade salad dressing recipe for Passover?</p>
<p>worrywart, I use the same vinaigrette I make year-round: olive oil, balsamic vinegar, honey, and tarragon.</p>
<p>I decided to bake herbed Passover rolls instead of Passover “bagels,” not realizing that they really aren’t spreading beyond their 2 inch circumference. So much for using them for school or work lunches!</p>
<p>
For some reason which totally escapes me, DH always makes a salad dressing by mixing Pesadich ketchup and mayonnaise. I usually make an olive oil-lemon juice-herb vinaigrette.</p>
<p>I got a new little cookbook this year that is now available on Amazon:
[Passover</a> Made Easy: Favorite Triple-Tested Recipes: Leah Schapira, Victoria Dwek: 9781422613535: Amazon.com: Books](<a href=“http://www.amazon.com/gp/product/1422613534/ref=cm_cr_mts_prod_img]Passover”>http://www.amazon.com/gp/product/1422613534/ref=cm_cr_mts_prod_img)
I made banana french toast this morning for my son who won’t eat matzah- he said it was great. I made almost everything from here last night- short ribs in a homemade duck sauce, meatballs in a blueberry sauce etc. A great dinner and a great little cookbook</p>
<p>I haven’t been on this thread this year, but it was not far from my mind. In fact, I have Countingdown’s spinach casserole in the over right now! (Post #385 from 3-23-10) Doubled it so my DS can eat it all week. It’s still a favorite!</p>