Guest guest Posted March 28, 1999 Report Share Posted March 28, 1999 Most of these were posted by Risa a couple of week ago. Since we have so many new rs, I wanted to post them again for those who may have missed them. Thanks, Risa! * Exported from MasterCook * Broccoli Knishes Recipe By : Passover Lite Kosher Cookbook Serving Size : 6 Preparation Time :0:00 Categories : *Unsorted Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mashed potatoes 1/3 cup matzah meal 2 tablespoons potato starch 1/2 small onion -- finely chopped 2 egg whites or 1/4-cup Passover egg substitute 1/2 teaspoon black pepper 1/4 teaspoon salt 1 cup broccoli -- fresh or frozen steamed and finely chopped Cooking spray DIRECTIONS: 1) Preheat the oven to 375 degrees. 2) In a bowl combine the potatoes, matzah meal, potato starch, onion, egg whites, pepper and salt and knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal. 3) Generously coat a baking sheet with the cooking spray. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot. Serves 6. NUTRITION estimated by publisher: Calories - 82; Saturated fat - 0 g.; Total fat - 0 g.; Carbohydrates - 15 g.; Cholesterol - 0 mg.; Sodium -124 mg. Passover Lite Kosher Cookbook by Gail Ashkanazi-Hankin (March 1996) Pelican Pub Co; ISBN: 1565541332. OVER-VIEW: The author provides a wide range of recipes--from those handed down for generations to those less traditional--and transforms them with a lighter, lower-fat approach. An overview of time-saving tips and general cooking advice will make Passover cooking easier and cooking the rest of the year healthier. >kitpath 3/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * COLORFUL POTATO CASSEROLE Recipe By : http://www.eskimo.com/~jefffree/recipes/paspotca.htm Serving Size : 8 Preparation Time :0:00 Categories : Passover Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 1 large onion -- chopped 1 pound yellow squash -- or zucchini 2 large carrots 2 large baking potatoes -- peeled 2 egg whites -- and 1 whole egg 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons dill -- chopped 1/3 cup parsley -- chopped 1/4 cup matzo meal 1 tablespoon vegetable oil 1 teaspoon paprika Preheat oven to 350 degrees F. Heat 2 tablespoons oil in a skillet, add onion and saute over medium heat until softened, approximately 8 minutes. Coarsely grate squash and carrots and transfer to a large bowl. Add sauteed onion. Coarsely grate potatoes and place in large strainer to squeeze out excess liquid. Add to bowl of vegetables. Add egg white and while egg; mix while adding all other ingredients except oil and paprika. Pour into generously greased 8 x 8- inch pan or 7-cup baking dish. Sprinkle the top with oil and paprika and bake in preheated oven for 1 hour or until brown. Source: Rambam's Guide for the Perplexed Pesach Chef by Yeshivat Rambam, Baltimore MD (Stephanie Becker) Busted by RisaG, X-Posted to Mc-Recipe, SuzyQ & Veg-Recipe - - - - - - - - - - - - - - - - - - * Exported from MasterCook * EGGPLANT MATZO MINA Recipe By : Vegetarian Celebrations by Nava Atlas Serving Size : 8 Preparation Time :0:00 Categories : Passover Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Eggplants 2 tablespoons olive oil 1 medium onion -- finely chopped 2 garlic cloves -- minced 1 15 oz. can tomato sauce 1 14 oz. can tomatoes -- drained and chopped 3 tablespoons fresh parsley -- chopped 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon paprika Salt & pepper 6 matzo 1 pound mozzarella style soy cheese -- shredded Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush lightly with oil & broil on each side till tender. Heat the oil in a deep pot. Add onions and garlic & saute' until golden. Add tomato sauce, tomatoes, parsley and seasonings. Bring to a simmer and cook over low heat, covered for 15 minutes. Break each matzo into 3 strips. Fill a shallow casserole dish with lightly salted water. Place matzo strips into water for 2 or 3 minutes, till pliable but not mushy. Remove carefully to a plate. Preheat oven to 350*F. Lightly oil a large shallow casserole dish and layer as follows: A thin layer of sauce, a layer of eggplant, a layer of matzo, a layer of cheese. Repeat. Bake for 35 - 40 minutes until cheese shows some brown spots. Busted by RisaG, X-Posted to Mc-Recipe, SuzyQ & Veg-Recipe - - - - - - - - - - - - - - - - - - * Exported from MasterCook * MOROCCAN-STYLE MATZO BALL SOUP Recipe By : http://www.geocities.com/Paris/Bistro/1150/ Serving Size : 10 Preparation Time :0:00 Categories : Passover Sedar Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium onion -- minced 2 large leeks white parts only -- quartered -- lengthwise and -- chopped 2 medium potatoes -- peeled and diced 2 medium white turnips -- peeled and diced 3 medium carrots -- sliced 3 medium stalk celery -- diced 1/2 pound mushrooms -- chopped 8 cups vegetable broth or water -- or a combination 1 teaspoon paprika 1 teaspoon ground cumin 1 large onion -- quartered and -- thinly sliced Salt and pepper -- to taste 2 cups frozen peas Matzo balls -- make according to -- package directions Heat the oil in a large soup pot. Add the onion and leeks; saut‚ over medium heat until the leeks are limp, about 10 minutes. Add the potatoes, turnips, carrots, celery, mush rooms, broth or water, paprika and cumin; mix well. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 45 minutes. Add the chickpeas if desired, season to taste with salt and pepper, and simmer 10 minutes more. Stir in the peas. Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with matzo balls. Busted by RisaG, X-Posted to mc-Recipe, SuzyQ & Veg-Recipe - - - - - - - - - - - - - - - - - - * Exported from MasterCook * PASSOVER BROWNIES Recipe By : Passover, Desserts, Chocolate Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cake meal -- I just use matzoh -- meal 2 cups sugar 1 package vanilla sugar -- if available 1/2 cup cocoa 3/4 cup margarine 4 eggs -- room temperature 1/2 cup chopped walnuts -- or more Melt margarine and add cocoa. Let cool. Beat eggs till light, gradually beat in sugar (and vanilla sugar). Blend in cocoa mixture and cake (matzoh) meal. Blend in nuts, or save them to sprinkle over the top. Pour into a greased 9X13 pan (or two 8X8 pans). Bake 25-30 minutes at 350. Cut into squares when cool. Source: Annice Grinberg. Busted by RisaG, X-Posted to Mc-Recipe, SuzyQ & Veg-Recipe - - - - - - - - - - - - - - - - - - * Exported from MasterCook * PASSOVER GRANOLA Recipe By : http://vegetarian.miningco.com/msubholpass.htm Serving Size : 10 Preparation Time :0:00 Categories : Passover Breakfast & Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound matzah farfel 1/2 cup oil 1/2 cup brown sugar 1/2 stick butter -- or margarine 1/2 cup water 1/2 cup nuts -- chopped 1 teaspoon 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. Busted by RisaG, X-Posted to Mc-Recipe, SuzyQ & Veg-Recipe - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SEPHARDIC DATE HAROSET Recipe By : http://www.geocities.com/Paris/Bistro/1150/ Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dates -- pitted 1 cup raisins 1/2 cup walnuts 1 medium apple -- peeled and diced 1 teaspoon cinnamon 1/4 teaspoon ground ginger 3 tablespoons sweet Passover wine -- or more Combine all the ingredients in a food processor; process until finely chopped. Pat into a serving container and cover until serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SPINACH AND POTATO MATZO PIE Recipe By : http://www.geocities.com/Paris/Bistro/1150/ Serving Size : 10 Preparation Time :0:00 Categories : Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium potatoes 2 10 ounce pkg frozen chopped spinach -- thawed and squeezed -- dry 6 scallions -- diced 1 15 ounce con reduced-fat ricotta -- or fat free -- cheese 1 lemon -- Juice of Salt and pepper -- to taste 6 matzos -- up to 8 2 cups grated mild white cheese -- such as mozzarella Bake or microwave the potatoes in their skins until tender; cool. Peel and cut into 1/4-inch-thick slices. Preheat the oven to 350 degrees. In a mixing bowl, combine the spinach, scallions, ricotta cheese, lemon juice, and salt and pepper. Soak the matzos in warm water in a shallow container until pliable but not mushy, about 2 minutes; drain. Lightly oil two 9- by 9-inch casserole dishes; line the bottoms with a layer of matzos. Layer each with the spinach mixture, potato slices, more matzos and 1/2 cup mozzarella cheese. Repeat until all ingredients are used. Finish with a layer of matzo. Bake until top matzo is golden with spots of brown, 25 to 30 minutes. Cut into squares to serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Pie for Passover Recipe By : posted by princesspk to rec.food.veg 1996-3-18 Serving Size : 6 Preparation Time :1:40 Categories : Passover Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 3 medium carrots -- grated 10 ounces frozen chopped spinach -- see note 1 1/2 cup water 2 eggs -- beaten 1/2 cup matzo meal 1 1/2 teaspoons salt 1/8 teaspoon pepper 1. Coat a 9-inch pie plate with cooking spray. Preheat oven to 375 F. 2. Cook onion, carrots, and spinach in the 1/2 cup water until spinach is defrosted. Drain, let cool five minutes. 3. Move vegetable mixture to a medium bowl, and stir in the beaten eggs, matzo meal, salt and pepper. 4. Pour mixture into the pie plate and bake 45 minutes. - - - - - - - - - - - - - - - - - - Serving Ideas : This can be made ahead, refrigerated, and reheated NOTES : 1. MC ingredients database appears to use 1 lb for size of package of frozen chopped spinach, whereas the only size I ever find or buy is 10 oz (by weight). Ellen in Toronto, Canada <ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2008 Report Share Posted April 6, 2008 Gluten Free and 100% Vegetarian!Does anyone have any good ones to share? thanks! Quote Link to comment Share on other sites More sharing options...
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