Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 Stuffed vegetables (love these) 1 yellow pepper 1 red pepper 1 eggplant 2 zucchini 5-6 tbsp fine matzoh meal 1 egg, beaten 3 tbsp finely chopped paesley 1 garlic clove, finely chopped 5 oz strong chedder cheese, cut into small cubes 5 oz mozerella, cut into small cubes 2 tbsp freshly grated Parmesan cheese olive oil for drizzling salt and black pepper 1.Preheat oven to 400F 1.Cut the peppers in half. Clean out the seeds. 3.Cut the eggplant and zucchinis in half, lengthways and carefully scoop out the flesh, leaving a boot shaped vegetable. 4.Add the matzoh meal to the veggie flesh, egg, parsley, garlic, cheeses, and salt and pepper 5.Fill the cavities of the veggies with the mixture, packing it loosely. 6.Place the stuffed veggies on an oiled baking tray, drizzle each generously with the oil. 7.Bake for 35 minutes, until the veggies are tender and the filling is brown. Can be eaten hot or cold. SUNSET KUGEL 4 medium potatoes 2 small (or 1 large) yams or sweet potatoes 1 carrot 1 onion 1/2cup matzah meal 2 eggs, beaten 1/2 cup oil Peel and grate all veggies. Mix in all ingredients and pour into a greased 2 quart baking dish. Bake at 350 degrees for 1 hour or until crisp on edges and done in the middle. Serve hot or cold. Serves 8 I do this every year it is so good: Shitake Mushrtoom-Bell Pepper Kugel Serves 8 1 tbsp vegetable oil 1 small onion, diced 1 leek (white part only) sliced 1 cup chopped shitake mushrooms, stems removed 1 medium red bell pepper, seeded and diced 2 cups crushed matzoh or farfel 1 1/2 cups vegetable stock, warmed 2 large eggs 2 large egg whites Freshly ground black pepper 1/8th tsp salt 1.Preheat oven to 375F. Lightly grease a 6 cup casserole. 2.In a medium skillet, heat the oil over a medium-high heat. Add the onion and leek and cook until limp, about 10 minutes. Add the mushrooms and bell pepper and cook 5 minutes more. 3.Place the matzoh or farfel in a small bowl and cover with the stock. Allow to stand for about 5 minutes. Empty into a strainer and press out as much liquid as possible. 4.In a large bowl, lightly beat the whole eggs and egg whites together. Add the cooked vegetables, matzoh or farfel, pepper and salt. 5.Mix well. 6.Transfer the kugel to the prepared casserole and bake for 35-40 minutes or until the top is brown and crisp and the kugel is set. Serve immediately. You would think that this is the real thing. I have to make it at least twice during the holiday, DS, the big meat eater loves it. Mock Chopped Liver (this is sooo good warm) 5 hard boiled eggs 1 cup walnuts 2 medium size onions 1.Saute the onions until nice and brown. 2.Chop the walnuts in a food processor. 3.Add the still hot eggs and the onions, including the oil that they were fried in. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2007 Report Share Posted March 15, 2007 At 11:46 am 13/03/07, you wrote: >I would really appreciate Eggplant and tomatoe >Bake and Turkish Eggplant Stew. As I previously >confessed, I am not a good cook at all and I hope they are simple enough to do. Eggplant and Tomato Bake 3 lg. eggplants 2 onions, chopped 2 cloves garlic, crushed 1 T. olive oil 1 tsp. dried basil 1 tsp. dried oregano 1 can tomato paste 1/4 c. water 1/4 tsp. ground black pepper 2 T. grated parmesan cheese 2 c. yogurt 1/4 cup matza meal Slice the eggplants into 1/4 " slices. Saute the onions, garlic, and oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft and turning gold in color. Mix the basil, oregano, tomato puree, water, salt, and pepper into the pan of onions and simmer for ten minutes. While the mixture is simmering, steam the eggplant. Preheat oven to 175° C. Grease a 9x13 " baking dish. Mix parmesan into tomato sauce. Spread 2-3 T. of the tomato sauce-mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato sauce over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce. Cover dish with foil and bake for 30 min. Uncover and sprinkle the matza meal over the top of the casserole. Bake for another 20-30 min.; until topping is golden brown. Turkish Eggplant Stew 1 k. eggplant 1 T. olive oil 1 medium onion, chopped 14 oz. can diced tomatoes, undrained juice of 1 lemon 1 tsp. sugar 1/4 c. chopped fresh parsley, to taste salt and freshly ground pepper to taste Preheat the oven to 450 degrees. Prick the eggplants in several places with fork; place on a foil-lined baking sheet. Bake until softened and collapsed, about 45 to 55 minutes. Cool, slice open and scoop the pulp from the skin. Discard the skin and chop the pulp. In a large, heavy saucepan, heat the oil over medium heat. Add the onion; saute until golden, 5 to 7 minutes. Add eggplant, tomatoes, lemon juice and sugar. Simmer gently, covered, 20 minutes. Add the parsley, then season with salt and pepper. Simmer 10 minutes more. As I mentioned in my original list, I have never tried either of these, so I can't answer any questions, but I would probably eliminate the basil (and double the oregano) on the first one (we have a lot fewer spices on Pesach than year-round) and use fresh rather than canned tomatoes in the second. If you do try either of these, let me know how they turned out!! If you're looking for *easy* recipes for Pesach, I would recommend one of the ones that use matza as the main ingredient. In most of them, the matza absorbs the liquid and flavor and isn't hard, crunchy, and bland the way it is when eaten plain. For instance: Matza-Cheese Strata 8 whole matzot sliced cheese (as needed to cover matzot) 1 box mushrooms, sliced (12 oz.) 6 eggs 4 c. milk 1 tsp. salt 1 tsp. pepper Place 2 matzot side by side in a greased 9x13 " baking dish. Cover with a single layer of cheese, and about 1/3 of the mushrooms. Repeat 3 more times (no mushrooms on top). Mix eggs, milk, and seasonings and pour over. Refrigerate several hours or overnight. Bake about 45 min. @350°F till puffed and browned. This tastes like an excellent quiche and not very matza-y! Excellent reheated, as well. or " Matzagna " --layer whole matza, ricotta, grated mozzarella, and spaghetti sauce (starting and ending with sauce) similar to this recipe. Brandel in Jerusalem /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\ Life's tough. It's tougher if you're stupid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2007 Report Share Posted March 15, 2007 At 11:45 am 15/03/07, you wrote: >If it no trouble I would like to see all of them,thanks.Herb Only a *little* trouble for me, but probably a lot for everyone who has to read the whole thing!! For now, here are the TNT recipes... Brandel in Jerusalem P.S. I hope everything is correct; some of these are year-round recipes that we use on Pesach, so there is always the possibility that I neglected to eliminate a non-pesachdik ingredient...and if so I apologize in advance!! Eggplant Cutlets 3 med. eggplant, peeled 8 eggs, beaten 1 lg. onions, grated 1/2 T. salt 1 tsp. pepper 4 c. matza meal spaghetti sauce parmesan Cut the eggplant into 2 " cubes. Steam 20 min. until the eggplant is tender. Drain. Place in a large bowl, and mash. Mix in beaten eggs, onion, salt, pepper and matza meal. Heat oil until hot in a frying pan. Form thin pancakes with the eggplant batter, and fry in hot oil on both sides. Place cutlets in a baking dish. Pour sauce on top of cutlets. Bake at 350°F for 30 min. Sprinkle individual cutlets with parmesan. ___________________ Eggplant Parmesan 4 med. eggplants 10 eggs (approx.) 1 k. matza meal (approx.) pepper and paprika 4 c. spaghetti sauce 2 c. grated mozzarella Peel eggplants, then slice very thin (save peel for another recipe). Dip in egg, then matza meal mixed with spices. Fry on both sides. Pour a thin layer of sauce in the bottom of a 9x13 baking dish, then arrange eggplant in a single layer. Cover with sauce, then cheese. Repeat layers until full. Cover with a thin layer of sauce. Bake @350 until heated through and cheese is melted. ___________________ Matzaroni and Cheese 4 c. milk 1/4 c. cornstarch 8 T. butter 1 tsp. cayenne 1 lg. onions, chopped 2 c. ground cheese 1 tsp. garlic 8 matzot, crumbled matza meal with some salt and parsley Mix milk and cornstarch in pot until smooth. Add butter, cayenne, and garlic and cook until thick. Add onion and cheese and keep cooking until cheese melts. Crumble matza; add to cheese sauce in baking dish and top with matza meal. Bake. ___________________ Pesach Broccoli Casserole 1 sm. head cauliflower 3 T. butter 2 T. potato starch 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. nutmeg 2 c. milk 1 lb. broccoli (fresh or frozen) 1 med. onion, chopped 1 eggs, hard-boiled, coarsely chopped 1 c. cheese 1 T. butter 1/2 c. matza meal 1/2 tsp. salt 2 tsp. parsley Lightly steam cauliflower (and broccoli, if using fresh). Preheat oven to 350°F. In a large pot set over moderate heat, melt butter. Blend the starch, salt, pepper and nutmeg into the butter and cook over low heat for about 2-3 min., stirring frequently. Add the milk and cook the sauce, stirring constantly for about 3 min., until it has become thick and smooth. Remove from heat. Add in the vegetables, eggs, and cheese and mix well. Pour into a 9x13 " baking dish. Melt butter and add the bread crumbs (mixed with salt and parsley) and scatter the topping over the top. Bake the uncovered casserole for about 30 min, or until the sauce is bubbly and the topping is tipped with brown. ___________________ Pesach Cheese Souffle 2 c. milk 1/3 c. butter 1/4 c. potato starch 1/2 tsp. cayenne 3 c. grated cheese 8 eggs, separated Heat milk and butter. When hot, add a little of the milk to the potato starch and mix well. Add dissolved potato starch back to the pot and continue to cook until thickened. Mix in cayenne and remove from heat. Add cheese, mixing well, until melted. Mix in egg yolks. Beat egg whites until stiff in 2 1/2-3 qt. bowl. Fold in the cheese mixture. Immediately place in 350°F oven. Bake 40 min. or more until done. Serve. ___________________ Pesach Gnocchi 6 lg. potatoes salt to taste 2 eggs, lightly beaten 1 c. cake meal 1 c. potato starch Steam the potatoes until tender. Drain, peel, and mash. Add the eggs, salt and most of the matza meal and potato starch; mix until you have a soft dough that is not sticky and is easy to work with. Rest the dough for 1/2 hour. Divide the dough into 6 portions and roll each portion into a long sausage shape about 3/4 " thick. Cut into 1 " slices and press against the prongs of a fork to make indentations on the gnocchi. Bring a large saucepan of water to the boil. Add gnocchi a few at a time until they rise to the surface. Remove with a slotted spoon. Place in a serving dish, add sauce and garnish with extra grated cheese. ___________________ Pesach Macaroni and Cheese 1 l. milk 1/4 c. cornstarch 8 T. butter 1 tsp. cayenne 1 lg. onions, chopped 2 c. ground cheese 1 tsp. garlic 1 recipe Pesach " pasta " (see below) matza meal with some salt and parsley Mix milk and cornstarch in pot until smooth. Add butter, cayenne, and garlic and cook until thick. Add onion and cheese and keep cooking until cheese melts. Make noodles; add to cheese sauce in baking dish and top with matza meal. Bake. ___________________ Pesach Pasta or Crepes 8 eggs 1 c. potato starch Mix eggs and potato starch well. Fry as thin pancakes on each side just until dry. For pasta, cut in thick or thin strips. ___________________ Pesach Manicotti 18-20 crepes (see above) 4 c. ricotta cheese 1/2 lb. mozzarella 1 egg 1/4 c. parsley 1 tsp. pepper 4 c. spaghetti sauce Make crepes. Mix cheeses, egg, and spices. Put a thin layer of sauce on the bottom of 9x13 " baking dish. Fill crepes with about 3-4 T. filling each. Place in baking dish. Cover with sauce. ___________________ Pesach Mushroom Quiche 4 c. cottage cheese 8 eggs 1/2 lb. cheese (mozzarella or similar) 12 oz. mushrooms 2 T. butter 1 lg. onion 6 cloves garlic 1 1/2 c. potato starch Mix cottage and eggs well. Grate cheese and mix in. Fry mushrooms in butter; add onion, then garlic. Mix into quiche filling. Mix potato starch in. (Do not use too much starch, or quiche will be rubbery.) ___________________ Pesach Rarebit 4 c. milk 1 med. onion, chopped 1 tsp. cayenne 1/3 c. potato starch 10 T. butter 3 c. grated cheese Mix milk, onion, and cayenne. Stir in potato starch. Add butter, and heat, stirring constantly. Cook until thick. Add cheese and stir until melted. Serve over matza and/or vegetables. ___________________ Pesach Stuffed Eggplant 5 med. eggplants 1 onion, chopped 1 c. matza meal 1/2 c. cheese 1/2 c. walnuts 1 tsp. salt 1 tsp. oregano 1/2 tsp. pepper spaghetti sauce Cut out middle of 3 eggplants, leaving thin shell. Repeat with remaining 2 eggplants, but save outer layer for other use. Chop finely, and fry with onion. Add remaining ingredients. Stuff back into shells, place in 2 baking dishes (already prepared with a layer of spaghetti sauce). Bake 15-30 min. Serve with remaining sauce. ___________________ Pesach Stuffed Peppers 6-8 c. tomato sauce 3 c. grated cheese 2 tsp. oregano 9 med. peppers 3 cloves garlic, minced 1 tsp. black pepper 8 c. ricotta cheese 1 lg. onion, finely chopped Make sauce. Pour some into bottom of 2 baking dishes. Wash and halve peppers. Place halves, open side up in pans. Mix remaining ingredients. Stuff into peppers. Bake 50-60 minutes in lower oven. ___________________ Pesach Stuffed Potatoes 6 lg. potatoes 2 eggs 1 lg. onion 1 tsp. garlic powder 2 T. oil 1/2 lb. cheese, preferably cheddar Bake potatoes. While they are cooking, fry onion in oil. Mix eggs and garlic; add onion. Add cheese and mix well. When potatoes are done, scoop out the flesh and add to filling mixture. Stuff mixture into potato shells and bake. ___________________ Salad Bar Vegetables: lettuce tomatoes peppers carrots cucumbers onion, finely chopped Optional vegetables: cauliflower red cabbage celery kohlrabi potatoes, steamed and sliced spinach parsley Other ingredients: cheese, cubed hard boiled eggs, sliced nuts pickles olives Dressings: choose your favorites, preferably made from scratch Cut vegetables into bite-sized pieces. Place everything in/on individual bowls or plates. Serve, letting diners choose their favorites. /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\ Life's tough. It's tougher if you're stupid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2007 Report Share Posted March 19, 2007 These sound great, thanks Carol Carol <descartesmum wrote: Stuffed vegetables (love these) 1 yellow pepper 1 red pepper 1 eggplant 2 zucchini 5-6 tbsp fine matzoh meal 1 egg, beaten 3 tbsp finely chopped paesley 1 garlic clove, finely chopped 5 oz strong chedder cheese, cut into small cubes 5 oz mozerella, cut into small cubes 2 tbsp freshly grated Parmesan cheese olive oil for drizzling salt and black pepper 1.Preheat oven to 400F 1.Cut the peppers in half. Clean out the seeds. 3.Cut the eggplant and zucchinis in half, lengthways and carefully scoop out the flesh, leaving a boot shaped vegetable. 4.Add the matzoh meal to the veggie flesh, egg, parsley, garlic, cheeses, and salt and pepper 5.Fill the cavities of the veggies with the mixture, packing it loosely. 6.Place the stuffed veggies on an oiled baking tray, drizzle each generously with the oil. 7.Bake for 35 minutes, until the veggies are tender and the filling is brown. Can be eaten hot or cold. SUNSET KUGEL 4 medium potatoes 2 small (or 1 large) yams or sweet potatoes 1 carrot 1 onion 1/2cup matzah meal 2 eggs, beaten 1/2 cup oil Peel and grate all veggies. Mix in all ingredients and pour into a greased 2 quart baking dish. Bake at 350 degrees for 1 hour or until crisp on edges and done in the middle. Serve hot or cold. Serves 8 I do this every year it is so good: Shitake Mushrtoom-Bell Pepper Kugel Serves 8 1 tbsp vegetable oil 1 small onion, diced 1 leek (white part only) sliced 1 cup chopped shitake mushrooms, stems removed 1 medium red bell pepper, seeded and diced 2 cups crushed matzoh or farfel 1 1/2 cups vegetable stock, warmed 2 large eggs 2 large egg whites Freshly ground black pepper 1/8th tsp salt 1.Preheat oven to 375F. Lightly grease a 6 cup casserole. 2.In a medium skillet, heat the oil over a medium-high heat. Add the onion and leek and cook until limp, about 10 minutes. Add the mushrooms and bell pepper and cook 5 minutes more. 3.Place the matzoh or farfel in a small bowl and cover with the stock. Allow to stand for about 5 minutes. Empty into a strainer and press out as much liquid as possible. 4.In a large bowl, lightly beat the whole eggs and egg whites together. Add the cooked vegetables, matzoh or farfel, pepper and salt. 5.Mix well. 6.Transfer the kugel to the prepared casserole and bake for 35-40 minutes or until the top is brown and crisp and the kugel is set. Serve immediately. You would think that this is the real thing. I have to make it at least twice during the holiday, DS, the big meat eater loves it. Mock Chopped Liver (this is sooo good warm) 5 hard boiled eggs 1 cup walnuts 2 medium size onions 1.Saute the onions until nice and brown. 2.Chop the walnuts in a food processor. 3.Add the still hot eggs and the onions, including the oil that they were fried in. The fish are biting. Get more visitors on your site using Search Marketing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2007 Report Share Posted March 20, 2007 Toda Raba! Bless you Bernie " Brandel D. Falk " <ImaBDF wrote: At 11:46 am 13/03/07, you wrote: >I would really appreciate Eggplant and tomatoe >Bake and Turkish Eggplant Stew. As I previously >confessed, I am not a good cook at all and I hope they are simple enough to do. Eggplant and Tomato Bake 3 lg. eggplants 2 onions, chopped 2 cloves garlic, crushed 1 T. olive oil 1 tsp. dried basil 1 tsp. dried oregano 1 can tomato paste 1/4 c. water 1/4 tsp. ground black pepper 2 T. grated parmesan cheese 2 c. yogurt 1/4 cup matza meal Slice the eggplants into 1/4 " slices. Saute the onions, garlic, and oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft and turning gold in color. Mix the basil, oregano, tomato puree, water, salt, and pepper into the pan of onions and simmer for ten minutes. While the mixture is simmering, steam the eggplant. Preheat oven to 175° C. Grease a 9x13 " baking dish. Mix parmesan into tomato sauce. Spread 2-3 T. of the tomato sauce-mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato sauce over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce. Cover dish with foil and bake for 30 min. Uncover and sprinkle the matza meal over the top of the casserole. Bake for another 20-30 min.; until topping is golden brown. Turkish Eggplant Stew 1 k. eggplant 1 T. olive oil 1 medium onion, chopped 14 oz. can diced tomatoes, undrained juice of 1 lemon 1 tsp. sugar 1/4 c. chopped fresh parsley, to taste salt and freshly ground pepper to taste Preheat the oven to 450 degrees. Prick the eggplants in several places with fork; place on a foil-lined baking sheet. Bake until softened and collapsed, about 45 to 55 minutes. Cool, slice open and scoop the pulp from the skin. Discard the skin and chop the pulp. In a large, heavy saucepan, heat the oil over medium heat. Add the onion; saute until golden, 5 to 7 minutes. Add eggplant, tomatoes, lemon juice and sugar. Simmer gently, covered, 20 minutes. Add the parsley, then season with salt and pepper. Simmer 10 minutes more. As I mentioned in my original list, I have never tried either of these, so I can't answer any questions, but I would probably eliminate the basil (and double the oregano) on the first one (we have a lot fewer spices on Pesach than year-round) and use fresh rather than canned tomatoes in the second. If you do try either of these, let me know how they turned out!! If you're looking for *easy* recipes for Pesach, I would recommend one of the ones that use matza as the main ingredient. In most of them, the matza absorbs the liquid and flavor and isn't hard, crunchy, and bland the way it is when eaten plain. For instance: Matza-Cheese Strata 8 whole matzot sliced cheese (as needed to cover matzot) 1 box mushrooms, sliced (12 oz.) 6 eggs 4 c. milk 1 tsp. salt 1 tsp. pepper Place 2 matzot side by side in a greased 9x13 " baking dish. Cover with a single layer of cheese, and about 1/3 of the mushrooms. Repeat 3 more times (no mushrooms on top). Mix eggs, milk, and seasonings and pour over. Refrigerate several hours or overnight. Bake about 45 min. @350°F till puffed and browned. This tastes like an excellent quiche and not very matza-y! Excellent reheated, as well. or " Matzagna " --layer whole matza, ricotta, grated mozzarella, and spaghetti sauce (starting and ending with sauce) similar to this recipe. Brandel in Jerusalem /^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\/^\ Life's tough. It's tougher if you're stupid. Don't be flakey. Get Mail for Mobile and always stay connected to friends. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2007 Report Share Posted March 20, 2007 Thanks for posting these, I'll definitely be doing some of them. Question though. For the following recipe, wouldn't it be healthier if you skip the eggs and matzoh meal? It does sound good though with it. I make something similar and just do a layer of grilled nekked eggplant slices then spag sauce, bits of mozzerella, then another layer of the eggplant/spag sauce/mozzerella. If I can find Passover Parmesan I'll sprinkle that over the mozzerella. I usually do 2 at a time knowing that my son will find them and eat 1 himself. Carol , " Brandel D. Falk " <ImaBDF wrote: > > At 11:45 am 15/03/07, you wrote: > >If it no trouble I would like to see all of them,thanks.Herb > > Only a *little* trouble for me, but > probably a lot for everyone who has to read the > whole thing!! For now, here are the TNT recipes... > > Brandel in Jerusalem > > P.S. I hope everything is correct; some of these > are year-round recipes that we use on Pesach, so > there is always the possibility that I neglected > to eliminate a non-pesachdik ingredient...and if so I apologize in advance!! > Eggplant Parmesan > > 4 med. eggplants > 10 eggs (approx.) > 1 k. matza meal (approx.) > pepper and paprika > 4 c. spaghetti sauce > 2 c. grated mozzarella > > Peel eggplants, then slice very thin (save peel > for another recipe). Dip in egg, then matza meal > mixed with spices. Fry on both sides. Pour a > thin layer of sauce in the bottom of a 9x13 > baking dish, then arrange eggplant in a single > layer. Cover with sauce, then cheese. Repeat > layers until full. Cover with a thin layer of > sauce. Bake @350 until heated through and cheese is melted. Quote Link to comment Share on other sites More sharing options...
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