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Fun passover recipes

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Anyone care to share any fun passover recipes??? I want to keep it exciting during the week...any ideas?

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  1. Define "fun". Fun to make? Fun to eat? Unusual?

    4 Replies
    1. re: teamkitty

      Fun to eat works for me. I'd like it to be tasty and not too complicated...

      1. re: Liskypisky

        Did you like the leek recipe I posted in this category? Do you want vegetable? sweet?

        1. re: teamkitty

          I didn't check out your leek recipe.
          A good matzoh lasagna would be nice and other fun sides...vegetables are good too!

          1. re: Liskypisky

            Check the Turkish leek recipe. We call what you asked for "Meena". Do you want a spinach/cheese one or a meat one?

    2. Something that goes over well with the kids is chicken dipped in beaten egg, then rolled in crushed potato chips and baked. And, we never get all the way through Passover without a meal of salami and eggs (with or without onions).

      1. Caramel matzah crunch. Amazingly delicious, impressive and ridiculously easy.
        Recipe:
        http://www.epicurious.com/recipes/rec...

        3 Replies
        1. re: doctor_mama

          I just made this today. I wish I could get amnesia so that I won't know where I have put it. I know it's not going to be safe until next week.

          1. re: Nyleve

            This is a cross-post with Kosher:

            Garlic Skordalia on Matzoh-

            One of our family's faves at Pesach is this version of Greek Skordalia. This is more or less how I make it - I've done it with and without the almonds and they are both good:

            Skordalia

            1 pound Yukon gold potatoes, scrubbed
            Kosher salt, as needed,
            8 -10 cloves garlic, minced
            3/4 cup whole blanched almonds
            1/2 cup extra-virgin olive oil
            1/2 cup water
            Juice of 1-2 lemons, freshly squeezed
            Freshly ground black pepper

            Cook potatoes until very tender, about 30 minutes. Drain the potatoes and let cool slightly. Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them.

            Sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a knife.

            In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and season with pepper, to taste. Keep refrigerated until needed and let come to room temperature before serving. Great on matzoh or with brisket.

            1. re: teamkitty

              Last year i made up the most fun easy yummy thing that hubby and i enjoyed a lot.. I called it matzah panzagna and also a matzadilla. I bought all the stuff for matzah lasagna but never had the energy and time to bake one so i made it stove top. I may have typed up a recipe but for now, here's something to just go off of.. Just put some oil in a pan and then layer slightly dampened matzoh( run under water briefly), shredded mozzarella, cottage cheese, tomato sauce (i used manischewitz marinara) sauteed onions and mushrooms and spinach or whatever you like and keep layering until about 4 sheets of matzoh and fry it in the oil until you think matzoh has browned and then flip, carefully! It was crispy and light outside and gooey and yummy inside. Then we repeated it on another day as a quesadillawith veggies, cheddar, salsa and topped with sour cream, tomatoes, avocado slices and olives. I had no idea that matzoh made such delicious tortillas. I cant believe i never have found anything like this online and figured sometime i might try to submit it to a contest or something but for now, its for us chowhounds! Hope it works without a real recipe but i think its pretty foolproof. Not a seder showy type thing but great for the week

        2. I do a matz-klava, and stack up matzah sheets alternated with finely ground/chopped nuts and drizzle w/ the syrup for baklava.

          Also, parfait is popular with us. We either use crumbled macaroons or make that classic chocolate toffee matzah, then break into pieces. I alternate either one w/ yogurt or sweetened ricotta and/or mascarpone, as well as fruit of choice.

          A friend sent this to me today - http://www.star-telegram.com/166/stor... - and I plan to try it over the next couple of days.