Happy Pesach!
Can I bump this? First post has link to earlier thread that has link to yet earlier threads!
If you’re looking for old recipes, here’s the original thread:
And the 10 year anniversary thread:
We will be zooming again for Passover this year. 
Since I don’t eat red meat, we are a roast-turkey-for-Passover family. But, thought I’d share my mother-in-law’s recipe for the easiest beef brisket ever. She passed away in 2016, so it means a lot when I make it for my husband for the high holidays. She was not a great cook - quick and easy was her style. My husband and FIL love this recipe:
Place a 3 lb beef brisket in a baking dish
Mix 1 packet onion soup mix and 1 16 oz can of tomato sauce; pour over brisket
Cover and bake at 350 degrees for 3 hours
(Optional: add potatoes after 2 hours)
I just ran into this set of recipes while hunting for something simple for an entree. Some interesting ideas!
My annual Passover tradition of bumping the recipe thread! There are links to older discussions upthread.
We are just the two of us first seder with son joining virtually again, then going to a synagogue seder second night. It will actually be our first indoor public dining. One of the members is a high up official in the county Public Health department and a local COVID expert, so we presume this will be a safe experience rather than a Gridiron Dinner environment.
I will be trying one new recipe - lemon pistachio bars. Because our lemon crop is literally falling off the trees.
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We are hosting a small gathering - our immediate family (minus D20 who is at school), a couple of friends and my parents. We are leaving on vacation at the crack of dawn on Saturday, so I’m not going all out on a meal - don’t want leftovers and don’t have the time/energy for a huge prep beforehand.
I am trying a new recipe - a key lime pie with a coconut macaroon crust.
Turns out some of the tables for the synagogue seder will be outside on the patio so still no indoor dining.
My plan is to finally make matzo crack. Hope it stands up to the hype!
Time to bump the thread as my annual tradition. I thought of it while I was totaling how many eggs we’d need for the first few days.
Husband and I are both still recovering from a nasty gastrointestinal virus so it’s hard to think of Passover but needs must. It will just be the two of plus virtual son on night 1, and a communal synagogue Seder on night 2. We had a choice of two synagogue meals: one catered by a local kosher company, and one home cooked by congregants including vegetarian matzo ball soup. We picked option 1.
Hopefully many of you are able to gather together once more.
Old recipe threads are linked not too far up in posts.
Hope you don’t mind @Marilyn but I edited the title of the thread to take out 2020 so people know that’s it isn’t a 3 years old thread and was purposefully bumped up.
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Thanks much; I think I’ve been bumping the threads for at least 10 years!
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Ok, my fellow Pesach cooks…need your ideas/recipes. I’m going simple for our second night seder and making sweet and sour meatballs. They will be saucy and I’ll want to serve something with them that will absorb the sauce. Of course, mashed potatoes are one option, but I was thinking of doing something with farfel. Anyone have a GREAT recipe that would work?
This farfel stuffing recipe should work for the meatballs, perhaps without the almonds. I’ve made the chicken numerous times, usually putting stuffing under the skin as well inside the cavity. But the stuffing can just be baked in a pan, probably at 350 for maybe 30-40 minutes.
Just wanted to add that you could look for quinoa or spaghetti squash recipes as alternatives to farfel/potatoes. I haven’t made any myself but it looks like there are a ton of ideas out there on the interwebs that would work with meatballs.