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What to serve on Pesach

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Any suggestions for interesting and fast recipes for serving on Pesach? Meat or dairy would be appreciated.

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  1. Generally, other than cakes, I try not to cook too much differently on Pesach than the rest of the year. Most of my main dishes, especially the fleishig ones, are ones I make during the rest of the year (meatballs, chicken, etc.) However, the one major exception to this rule is my matzah lasagna, which always gets compliments. My husband likes it so much that one year we served it on Shavous! I soak boards of matzah in hot water, lay them on the bottom of a lasagna pan, cover with fat-free cottage cheese, a combination of 1 bag low-fat mozzarella and 1 bag low-fat cheddar cheese, and a combination of 2 jars of sauce: Spicy Marinara and Pizza sauce, and pizza seasoning. The disposable pans I use hold two layers of this: 2 boards for each layer, half of the cottage cheese, and a third of the 2 bags of cheese and a third of the combined sauces. Sprinkle each layer with the pizza seasoning. I'm not sure if this is so clear, so let me clarify the layers from the bottom up: 2 soaked boards of matzah, one half of the cottage cheese, one third of the other cheese, one third of the combined sauces, and pizza seasoning. Do this with two more boards, the other half of the cottage cheese, another third of the other cheeses, the sauce, and the pizza seasoning, and top with two final boards, sauce and the mozzarella, cheddar, and seasoning (but not the cottage cheese) on the top. I can't recall exactly how long to bake it, or even at what temperature, but I'm going to guess 45 minutes or so at 375 or so. Bake until the top is nice and crusty.

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    1. re: queenscook

      I make a slightly different, but similar version of Matzo Lasagna. Aside from on Pesach, I also serve it as one of my dairy dishes on Shavuos, as well as on other occasions all year round.
      I find that it is a lighter, less filling version of the original Lasagna Noodle dish.
      No one can tell that my Lasagna is made with Matzo, unless they are told.

    2. Gnocchi works well as a dairy meal for Pesach that doesnt feel like Pesach.

      1. A huge hit at my seder is the meat tsimmes which I serve along with a roasted turkey. I make a kind of sweet one, with flanken bbq ribs but I think Mario Batali's recipe for short ribs would also be a huge hit. I've made it several times and it's delicious.

        1. A year or two ago I decided that it made no sense to serve a big meal at the seder, because if you do the "whole thing" and spend a lot of time discussing the hagaddah, A) there is very little time to eat a large meal, and B) after all the matzah, marror, and full cups of wine, not everyone wants a large meal. Therefore, I make a lot of meatballs, but people can take as few or as many as they want. I make a super simple version: marinara sauce, a can of whole berry cranberry sauce, a can of pineapple tidbits, and a handful of raisins in a pot. Make meatballs, spiced with the spices you like (I use paprika, garlic powder, and onion powder) and an egg. No specific amounts for the spices; just shake into the meat until it seems enough (!) and mix all together. Roll the balls and drop them into the sauce mixture in a pot on the stove. Cook for an hour or two (or more); the more they cook, the more sauce they absorb and the better they will taste.