Passover Recipes

Find great ideas for Passover Recipes at 123EasyAsPie.com

Q: What are some good Vegetarian Passover recipes?
I am having a Passover seder tomorrow and need to know some good recipes that are kosher and vegetarian for the seder. I fyou know the recipe, list it or if you don’t, tell me the name of the recipe and what website I can find it at. Thanks!

A: Passover Brownies

1 3/4 c. brown sugar
2/3 c. cocoa
1/2 c. potato starch
1/2 c. oil
3 eggs

Mix dry ingredients in a bowl. Add oil and eggs and
mix well. Pour into a
greased and potato-starched (or paper-lined) 9×13″
pan. Bake at 350 just
until the top starts to firm up. Remove from oven and
cool before cutting.
———————-
EXTREMELY EASY!!!

Freeze and defrost 2 blocks of extra firm tofu. SLice in about 1 half
inch thick
marinate overnight with Thyme, sage and onion powder,some veggie
chicken soup powder, soy sauce and olive oil

I made 2 boxes of stuffing.. with celery, mushrroms, onions, etc…

2 packages of “turkey” gravy (meat free of course)
————————-
Broccoli and Lemon

2 lb. broccoli, chopped
1 cup water
juice of 2 fresh lemons
1/4 cup water
1 tbsp. cornstarch, or potato starch for Passover

Steam broccoli over water in a large pot for several minutes, until tender.
In a separate pot over medium heat, constantly stir lemon juice, water, and
cornstarch until the sauce thickens, about 2 minutes. Serve over steamed
broccoli.
Makes 5 servings.
Calories 64; Fat 0g; Protein 6g; Carbohydrates 14g; Calcium 100mg; Fiber 6.6g;
Points 0.
——————————–
Passover Nut Cake ·

12 eggs, separated ·
1 cup cake meal ·
1/4 cup potato starch ·
2 cups sugar ·
1/2 cup lemon (grated, rind and juice) ·
1 cup ground nuts

Beat whites in large bowl of electric mixer until thick, gradually adding all the sugar until very stiff. Put the whole yolks into the whites and beat again. By hand add nuts, lemon juice and rind. Sift together cake meal and starch. Add by spoonfuls to mix, folding in slowly and carefully. Turn into 10 inch ungreased tube pan. Bake in a 325~ oven for about 1 hour. Test with toothpick. It should come out dry. Remove from oven. Place on a wet towel for a few minutes, then invert pan on a rack and let cool 1 hour.
——————————
Mushroom Lasagna
Ingredients:
3 tablespoon – Olive Oil
2 – Large Onions (chopped)
2 cloves – Garlic (minced)
1 ½ lbs – Mushrooms (chopped)
1 cup – Chopped Tomatoes
½ teaspoon – Oregano
Salt to taste
Pepper to taste
5 – Matzohs
1 cup – Jack Cheese (grated)
½ cup – Parmesan Cheese (grated)
1 cup – Tomato Sauce
Method:
Preheat oven to 350°F.
Grease an 8″ square baking pan.
Heat oil in large skillet.
Cook onions, garlic and mushrooms until soft in it.
Stir in tomatoes and oregano and let them simmer for 10 minutes.
Add salt and pepper and set aside.
Soften matzohs by moistening them with warm running water for a few seconds.
Spread two tablespoons tomato sauce on bottom of pan.
Layer matzohs alternately with mushroom-onion mixture and jack cheese ending with a layer of matzoh on top.
Pour remaining tomato sauce over all, sprinkle with Parmesan cheese and bake about 30 minutes.
Let it cool slightly and cut into squares to serve.
Makes 6 servings.
———————-
Kugel ·
1 lb. medium width egg noodles ·
1 cup sugar ·
1 stick (1/4 lb.) butter or margarine ·
2 apples, peeled and chopped ·
8 oz. golden raisins ·
3 oz. finely chopped almonds ·
1 large can crushed pineapple (drained) ·
1 tsp. cinnamon ·
1 tsp. vanilla ·
1 egg

Preheat oven to 350. In a large bowl, combine sugar, raisins, pineapple, finely chopped almonds, chopped apples, vanilla and cinnamon. Boil noodles for approximately 10 minutes. Drain noodles and add butter or margarine (cut into small pieces to melt easier) while still hot. Add other ingredients and one slightly beaten egg. Pour into very well greased 9″x13″ pan (glass or metal) Dot with butter and bake for one hour at 350. WAIT UNTIL THE NEXT DAY TO CUT OR IT WILL FALL APART. Serve hot or cold. Reheats very well in oven or microwave. After it has cooled completely, refrigerate.

————————-

Passover Granola ·
1/2 lb. matzah farfel ·
1/2 cup oil ·
1/2 cup brown sugar ·
1/2 stick butter/margarine ·
1/2 cup water ·
1/2 cup chopped nuts ·
1 tsp. cinnamon ·
raisins to taste ·
coconut to taste ·
dates to taste
Melt butter with oil, water, and brown sugar. Add remaining ingredients. Spread on greased cookie sheet. Bake at 350 for 25 minutes. Turn over occasionally, especially watch to see that raisins don’t burn. Store in a tupperware or tin container. Easy to make double batches.
———————

Mandelbrot ·
1/4 cup chopped almonds ·
1/4 cup chopped walnuts ·
4 eggs ·
1 cup sugar ·
1 cup oil ·
juice and grated peel of 1 orange ·
juice and grated peel of 1 lemon ·
1 1/2 cups matzah cake meal ·
1 tbsp potato starch ·
1/4 tsp nutmeg ·
cinnamon-sugar mixture for topping
1.Insert metal blade. Chop nuts with 3 or 4 pulses and set aside.
2.Place eggs, sugar, oil, juices and peels in work bowl, and process for 15 sec. Add cake meal, potato starch, and nutmeg and process just until mixture disappears. Add the chopped nuts and pulse 2 or 3 times.
3.Preheat oven to 375.
4.Sprinkle a board lightly with cake meal. Place the dough on board, and form into long rolls, about 3: wide and 1 ” thick.
Place on cookie sheet and sprinkle all over with cinnamon-sugar mixture. Bake 30 -45 min. or until light brown in color. 5.Cut each loaf into 1/2″ slices. Place each slice cut-side up on cookie sheet. Sprinkle with cinnamon- sugar and place in oven to toast. Turn slices over and sprinkle with cinnamon-sugar to toast the other side.
———————

Charoset ·
1 1/2 cups shredded apples ·1
/2 cup finely chopped walnuts or pecans ·
2-3 Tbsp. honey ·
1/2 tsp. cinnamon ·
2 Tbsp. kosher red wine ·
1″ piece grated fresh ginger
Mix all of the above together. Makes two cups.
————————-

Passsover Cupcake Blintzes ·
1 lb. creamed cottage cheese ·
2 oz. melted butter ·
3/4 cup sugar ·
little less than 1/2 cup cake meal ·
4 beaten eggs (can use egg substitute)
Mix all ingredients together except eggs; then add eggs. Grease muffin tins. Fill tins 3/4 full; bake 350 for 40-45 minutes if using large muffin tins. Smaller muffin tins will require less time. Serve with sour cream or jelly.

———————-
Apple Matzah Kugel ·
4 Matzahs ·
1/2 tsp. salt ·
1/4 cup margerine ·
1/2 cup chopped nuts ·
1/2 cup raisins ·
3 eggs ·
1/2 cup sugar ·
1 tsp. cinnamon ·
2-3 apples, pared and chopped ·
Additional margarine as needed
Break matzah and soak until soft. Drain, but do not squeeze dry. Beat eggs with salt, sugar, margarine and cinnamon. Add matzah. Stir in chopped nuts and apples and raisins. Pour mixture into a greased casserole. Dot top with additional margerine. Bake in 350 degree oven for about 45 minutes.

————————–

Miniature Potato Knishes ·
3 cups mashed potatoes (approx. 2 large russet potatoes) ·
2 eggs, slightly beaten ·
2 Tbsp. margarine ·
1 tsp. salt (or to taste) ·
1/8 tsp. black pepper ·
3/8 cup matzah meal ·
1 egg yolk beaten with 1 Tbsp. water ·
oil for baking sheet
In medium sized bowl, combine mashed potatoes with eggs, margarine, salt, pepper, and matzah meal. I sautee a diced whole onion until nice and brown and add to mixture as well (this really adds to the flavor). Form into walnut sized balls. Brush with diluted egg yolk. Place on a well-greased baking sheet and bake in a preheated 400 oven for 20 minutes or until well browned. Makes approximately 42 miniature knishes. Easily doubled. Can also substitute 1 sweet potato when doubling (1 sweet, 3 russet).
—————————–

Sephardic Matzah Spinach Pie (serves 6) ·
2 pkgs. frozed chopped spinach (10 oz. each) ·
3 eggs, separated ·
1 1/2 cups mashed potatoes ·
3/4 cup grated cheddar cheese ·
salt and white pepper to taste ·
4-5 matzahs (enough to cover bottom of pan and filling) ·
warm water ·
2 Tbsp. oil
Thaw and drain spinach well. In medium sized bowl, beat 1 egg well; add half mashed potatoes, 1/2 cup of grated cheese, and chopped spinach. Combine well. Season with salt and pepper. Soak matzahs in shallow pan of warm water for about 3 minutes. Place matzahs between 2 towels to absorb excess water. Grease 9 inch square baking pan or pie plate with 1 Tbsp. oil. Heat the pan in preheated 350 oven. Carefully line bottom an sides of hot pan with some of the matzah. Spread spinach filling evenly over the matzah. Cover the filling with remaining matzah. In small bowl, beat the remaining 2 eggs; add the remaining potatoes, cheese and oil. Blend well. Spread this over matzah. Score top with a fork. Bake for 1 hour or until top is lightly browned

———————
Persian Fruit Salad ·
2 seedless oranges, peeled and cored ·
2 apples, peeled and cored ·
2 bananas, sliced ·
2 cups pitted dates, chopped ·
1 cup dried figs or apricots, chopped ·
1 cup orange juice ·
1 cup almonds, chopped
Place fruit in a serving bowl. Pour orange juice over fruit and mix gently. Garnish with almonds or coconut. Cover and chill several hours before serving.

Q: Passover Recipes?!?!?!?!?!?
i need some yummy recipe, easy too, that kids would eat. Nothing fancy.

A: matzah lasagna
you make it the same way as regular lasagna just wet the matzah a little not so much that it falls apart but just to soften it and then layer it with sauce and cheese the same way as regular lasagna
chicken schnitzel
dredge boneless skinless chicken in matzah flour then dip it in egg and then in matzah meal with sesame seeds and garlic powder or whatever seasonings you want

Q: Good passover recipes?
anyone know of any good passover recipes?????

A: yah.

vegetable kugel

1cup of grated raw apple
1cup of grated raw sweet potato
1cup of grated raw carrot
1 cup of matzah cake meal
1/2 scant cup pareve margarine
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup of sugar

1. preheat oven to 325 degrees. Grease a 10″ casserole or muffin tins
2.mix ingredients together well
3. pour into the baking dish. cover with aluminum foil and bake for 45min. if using muffin tins, bake for 30 min.
4. raise oven to 350 degrees, remove cover, and bake an additional 15min. slice and eat as hot as a vegetable with meat

i got this recipe from THE JEWISH HOLIDAY KITCHEN.

Q: Good passover recipes with matzah?
I need some good kosher for passover recipes they can be with matzah or without.
no pork (ham and bacon too)
no shellfish
no milk and meat together
no flour or other unkosher for passover ingredients

A: I made a kugel w/matzah for the noodles (soak in water and drain) and cinnamon apples. It was pretty good. Kind of like a lasagna layered apple pie.

Q: What is Matzo meal? What is a suitable gluten-free substitute for using in recipes during Passover?

A: meal made from ground matzo, whtich is brittle, flat pieces of unleavened bread

Q: any dessert recipes kosher for passover?
im the only one in my family that is staying kosher this week, so please give me some dessert recipes that are ok for passover.

anything that will make up for not eating the thin mint ice cream D:

thanks and hag sameach (happy holidays)

A: first of all any flour less chocolate cake recipe will work, and those cakes are extremely decedent and yummy.

I have included my families favorite Pesach recipe for Caramel Matzoh Crunch below:

Preheat oven to 350 degrees
take a pan and line with aluminum foil, then parchment paper over the foil.
cover the bottom of the pan with matzoh, try to fill in all the gaps as best as possible (break up the matzoh into smaller bits if needed)

take equal parts brown sugar and butter (for two matzoh boards use 1 cup of each), melt in heavy-bottomed pan until boiling, then continue to cook for a few minutes while stirring constantly.

pour the melted butter and sugar over the matzoh as evenly as possibly, then bake in oven for about 12 mintues. Check every once in a while to make sure it is not burning.

Remove from oven and cover with about 1/2 cup chocolate chips, allow the chocolate to melt then spread it evenly.

Place the matzoh in the fridge to cool, then cut into squares and enjoy.

Variations: you can add chopped nuts, peanut butter, white chocolate, use your imagination!

Q: any dessert recipes that are kosher for passover?
im the only one in my family that is staying kosher this week, so please give me some dessert recipes that are ok for passover.

anything that will make up for not eating the thin mint ice cream D:

thanks and hag sameach (happy holidays)

A: Sponge Cake (Parve, Passover)
9 eggs, separated
1/4 cup potato starch
1 1/2 cup sugar
1 Tbsp. dried orange peel
1/2 cup cake meal
1/4 cup orange juice
1. Beat egg whites until they hold their shape.
2. Add sugar slowly.
3. In a separate bowl, sift cake meal and potato starch together. Fold into egg whites.
4. Add orange juice and peel to beaten yolks. Fold into egg white mixture.
5. Pour into large, ungreased tube pan.
6. Bake in a preheated 325 degree Fahrenheit oven for 50-60 minutes. The cake is ready when it springs back to the touch.
7. Invert onto a sturdy glass bottle and hang upside down until cool. Make sure the cake is completely cool (at least 1 1/2 hours) before removing from the pan.
8. Remove the cake by using a sharp knife to cut around the side of the pan. Invert the cake onto a plate.
1. Egg whites should be beaten to stiff peaks. Be careful not overbeat whites or they will become dry and separate.
2. Use a rubber spatula to fold other ingredients into egg whites. Cut down through the center, and up the sides. When the egg whites are broken up into the size of small peas, the folding is complete.
3. Push batter gently into pan, level and cut with a knife to break up any large air bubbles.

NOTE:

For this dessert to be kosher for Passover, all ingredients must be kosher for Passover.

Q: really good passover recipes????
preferably ones you’ve tried….

A: I was looking for a question like this i have some perfect recipes used in my family for a while.
Matzo ball soup

4 pounds whole chicken
2 onions, cut into 1-inch cubes
3 carrots, sliced
2 stalks celery, thickly sliced
1 cup chopped fresh dill weed
salt to taste
2 tablespoons vegetable oil
2 tablespoons chicken cracklings (grebenes), finely minced
2 eggs, beaten
1/2 cup matzo meal
1 teaspoon salt
1/4 cup vegetable broth

Direction

Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours.
Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding.
Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING!

Mushroom matzo onion kugel

3 cups matzo farfel
2 onions, chopped
1 pound mushrooms, chopped
2 tablespoons vegetable oil
salt and pepper to taste
1 pinch garlic powder
1 teaspoon dried dill weed

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×12 inch baking dish.
Place farfel in a colander and pour boiling water over it.
In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
Bake at 350 degrees F (175 degrees C) for 1 hour.

Make sure you make the lemon bars tonight.

Passover lemon Bars
Ingredients

6 ounces ground almonds
3/4 cup white sugar
1 pinch salt
1 egg
2 egg whites

6 eggs
3 cups white sugar
3 tablespoons potato starch
2 large lemons, juiced

Directions

Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the almonds, 3/4 cup sugar, 1 egg and egg whites. Spread evenly in the bottom of a 9×11 inch baking dish.
Bake for 25 minutes in the preheated oven, or until the top is dry.
In a medium bowl, whisk together 6 eggs, 3 cups sugar, potato starch and lemon juice until well blended and smooth. Pour over the crust, and return to the oven.
Bake for 30 minutes, or until the center of the bars no longer appears liquid. Cool over a wire rack, and cut into bars while still warm. The lemon topping will now be on the bottom, so invert the pan onto a plate to remove bars, and serve.

Gefilte Fish

Fish Mixture:
3 1/2 pounds whitefish
3 1/2 pounds pike
2 pounds carp plus
1 pound buffalo fish or 3 pounds carp

6 eggs
2 medium large onions
3 large carrots
5 tablespoons salt
1/4 cup sugarwater

Broth:
2 carrots, sliced
1 large onion,
4-5 tablespoons salt
4/5 tablespoons sugarwater

Fillet fish. Wash thoroughly. Wash and set aside bones, skin, and heads. Grind fillets. If ground fish is too sticky, add water.

Grind 2 onions and 3 carrots. Add eggs, onions, carrots, 5 tablespoons salt and 1/4 cup sugarwater to ground fish.
Mix thoroughly. The more you mix fish, the fluffier it will be.
Peel carrots and onion, slice into 8 quart pot. Place bones, skin and heads on top of vegetables. Add enough water to pot to cover completely.

Add 4-5 tablespoons salt and 4-5 tablespoons sugar-water. Bring to boil. Wet hands and form fish balls. Add to pot while water is boiling.*

Boil fish for two hours. Check pot frequently and add water as necessary , conservatively if you
want a gel, or generously for broth. Yields 35-40 portions.

Note:* Use very large pot as fish balls expand.

Have a great and kosher pesach.And shalom.

Q: recipes for passover rolls?
we were at a freind s seder once and one of their other guests brought these delicious homade passover rolls made from a sephardic recipe.

I wanna make some myself this passover

does anyone have any recipes for passover dinner rolls?

A: 1)
2 cups matzo meal
1 1/2 cups boiling water
1/2 cup vegetable oil
1 teaspoon white sugar
1 teaspoon salt
4 eggs, beaten

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
In a large mixing bowl, combine matzo meal, water, oil, sugar, and salt. Mix well then let mixture cool.
Add eggs to the mixture. Drop rolls by rounded tablespoons onto the prepared cookie sheet.
Bake at 375 degrees F (190 degrees C) for one hour, checking to make sure they are golden brown and not burned.

2)
2 cups water
1 teaspoon salt
1/4 cup vegetable oil
1/4 cup margarine
2 cups matzo cake meal
6 egg

DIRECTIONS
Bring the water to boil in a saucepan. Add the salt, oil and margarine. When it returns to a boil, gradually stir in the matzo meal, continuing to stir until the mixture becomes a solid lump. Remove from the heat and let cool slightly.
When the mixture is cool, stir in the eggs until a smooth texture is achieved. Let stand for 30 minutes. Form into four balls and place on a greased baking pan.
Preheat the oven to 350 degrees F (175 degrees C). Bake the rolls for 30 minutes. Turn off the oven and leave the rolls inside for 10 minutes.

Q: Recipes for passover rolls?
we were at a freind s seder once and one of their other guests brought these delicious homade passover rolls made from a sephardic recipe.

I wanna make some myself this passover

does anyone have any recipes for passover dinner rolls?
yes i got the right holiday they are kosher for passover rolls

A: http://judaism.about.com/od/passoverrecipes/r/rolls.htm

Q: Do you have any good Passover recipes? I need …?
vegetable side dishes and fruit dishes and desserts

maybe a few kid friendly foods, too …

Also, do you have any hints on how to decorate the table?
I am using light greens, crystal blue and purple colors, but wonder what to put in the middle along with the candles. Should I use ribbon?

any info will be helpful.
I have 4 church tables to decorate, all connected and we have the candle menorah (correct spelling?)

A: well, one thing that my kids grew up eating, and loved (and looked forward to having, only on passover, all year long) is
this variation on letcho

you’ll need to decide the amounts, it can be made as a dish for 2, or 20, just depending on the amounts…(though, for more than 8 or so, i’d do it in batches)

thinly slice: onions, potatos, peppers, and tomatoes…

then, in a large deep pot, heat kosher for passover oil, and sautee the onions… when they start turning a golden brown, add the potatoes. when they are soft-ish, and starting to turn color, add the peppers.. and when they are getting soft, add the tomatoes…
you need to stir the pot, with each addition, and once or twice after each addition. add a small amount of additional oil, if it starts being absorbed and getting dry. you’ll generate some liquids, which should evaporate… don’t salt this in advance, or you’ll have a stewed mess. it should be the consistancy of home fries or cottage fries.

i started making this because we didn’t like the flavor of any of the kosher for passover ketchups, and potatoes are a passover staple (and there’s a limit to how many times i was going to make mashed potatoes!)

i hope you enjoy!

now, as to the table… i’d leave off the tchotchkes.. but, that’s just me… how big is your table?? how much room do you have??? you might want to consider filling a glass or crystal bowl with water, tinting it with food coloring, and floating some flowers in it…
or scattering some decorative glass stones, used in vases, and found in craft stores, along the table around the candles… you can get them in many colors and mix, match or otherwise coordinate with your existing color scheme.

Q: what is a good kosher for passover recipe that include coconuts?
i need a good and easy 2 make kosher for passover recipe that includes coconut that is NOT macaroons!
thank you also if you find any good website plz tell me thx

A: http://baking.about.com/od/easter/r/easycoconut.htm

enjoy!!

Q: I’m celebrating passover this year. What are some really yummy recipes?
Nothing with cheese though. I hate cheese. Thanks!

A: Since it’s hardest to find dessert recipes without flour, here are some:

PASSOVER ORANGE SPONGE CAKE
8 large eggs, separated
1/2 tsp. salt
1-1/2 c. sugar, divided
1/3 c. orange juice
1/2 tsp. orange rind
7/8 c. matzo cake meal
1/2 c. chopped nuts
Add salt to egg whites and beat until stiff peaks form. Gradually hald half the sugar. Add orange juice and rind, and remaining sugar to egg yolks. Beat for at least 10 min (electic mixer) until very light and fluffy. Fold egg yolk mixture carefully into stiffly beaten egg whites. Sift cake meal and fold into egg mixture. Fold in nuts. Turn into 10″ tube panand bake at 325 for 40 min. Increase oven to 350 and bake 15-20 min longer, or until cake tests done. Serves 10

PASSOVER BROWNIES
3/4 c. matzo cake meal
1/4 c. cocoa powder
8 eggs, separated
1-1/2 c. sugar
1/2 c. orange juice
1/2 c. chopped nuts
1/4 c. oil.
Sift cake meal with cocoa. Beat egg whites until stiff and glossy. Beat egg yolks with sugar, orange juice and oil until well blended. Blend in cake meal and cocoa. Fold in egg whites and nutes. Turn into lightly greased 8″ square pan. Bake at 350 for 20-25 min.

Q: Does anyone have a butternut squash kugal recipe for Passover?
I used to have a recipe for Passover, using potato starch and cake meal. I have lost that recipe and now would like to make it again for my Passover Seder. Does anyone have it?

Much thanks!
You cant use flour at all during Passover.

A: I hope you don’t mind that this has carrot in it.

Butternut Squash and Carrot Kugel (P, KLP, TNT)

By Brenda-Lee Olson

Serves: 8-10

1 pound carrots, grated
1 medium butternut (or other winter) squash, cooked
2/3 cup applesauce
1 cup raisins
1/2 cup honey
1 cup almond flour or 1/2 C potato starch and 1/2 C. cake meal
1/4 teaspoon nutmeg or to taste
1/4 teaspoon cinnamon or to taste
1/2 cup oil
4 eggs

Preheat oven to 350°F. Grease a 9″x13″ pan. Soak raisins in hot water to plump and drain them.

Mix first five ingredients. Beat eggs and stir in oil.

Combine egg mixture with carrot/butternut mixture. Finally, combine dry ingredients and mix with everything else.

Bake for about an hour.

As concerns the answer remarking about flour not being allowed, may I include this since it can be confusing at Passover for those who want to be observant but are unsure? Best Answer – Chosen by Voters
If one of the five species of grain (wheat, oats, rye, barley, spelt) comes into contact with water after the stalks have been cut off the ground; if they become fermented, they become chametz. According to our Rabbinic authorities, this fermentation takes 18 minutes. Therefore, in order to be kosher l’pesach, matzoh must take less than 18 minutes to prepare from the time the water and flour are first mixed to the time the matzoh comes out of the oven.

The term chametz is applied not only to foodstuffs, but also to dishes and utensils in which foods that are chametz have been prepared during the year.

Beans, rice, corn, and peas are not among the grains that can become chametz, yet they are also forbidden during Pesach.This prohibition stems from the fact that flour can be made from these foods and it might be confusing. The rabbis felt that people might be tempted to use regular flour if they were allowed to use, for example, rice flour. To avoid such confusion, the rabbis decided that these foods (known as kitniot) not be used at all during Pesach. These additional foods are prohibited only by Ashkenazic Jews whose ancestors come from Eastern Europe.
Sephardic Jews, whose ancestry is Middle Eastern, permit these foods during Pesach. I’m sephard, but my husband is Ashkenaz, so I won’t eat rice and tortillas for PESSACH….

At Beit HaChatulim, removing chametz means getting out of our possession all flour, cereal, pasta, legumes, cookies, crackers, tofu and tofu products (soybeans are legumes!), rice and rice products, breads, brownie and pancake mixes, dry beans and peas, anything with corn sweeteners, baking powder, yeast, grain alcohol (not just the rum, the vanilla extract, too), popcorn, tortillas, and so on. It is a massive undertaking. We generally list all the food in the house and assign each item to one of the following categories:

* Use up or discard
* Give away to a food pantry (applies primarily to unopened packages of food)
* Sell for the duration of Pesach through a rabbinnical agreement called mechirat chametz.

On a more spiritual note, chametz can stand for other things in our lives that we would like to get rid of. Leaven symbolizes the impurity that causes grains to “puff up” and change. The removal of impurities in ourselves can keep us from “puffing up” and moving away from G-d.

* alcohol, make sure it’s kosher for pessach…Beer is chametz.

Q: Where can i get Jewish Recipes for Passover?
HELPPPP!!!!!!!!!!!!!!!!!!!!

A: 2 good sites for you.

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

http://www.chabad.org/holidays/passover/pesach_cdo/aid/32593/jewish/Recipes.htm

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