Carrot Kugel
Source:
Esty Heller
Non gebrochts
Ingredients:
- 3 onions, sliced
- 1.5 kg carrots, sliced very thin
- 1/2 cup sugar
- 1/4 cup potato starch
- 4 eggs
Directions:
1. Sauté onion and carrot together with some oil.
2. Cool and add rest of ingredients.
3. Bake until browned on top.
Chicken Nuggets
Source:
Aish
Non gebrochts
Ingredients:
- 6 chicken breasts
- 1 1/4 cups potato starch
- 1/4 tsp salt
- 2 eggs, lightly beaten
- 2 tbsp oil
Directions:
1. Mix together the eggs, potato starch, salt and oil.
2. Cut the chicken into nugget-sized pieces and dip into the batter. Fry in oil until done.
Note: If the batter seems a little thick, add a few drops of water. If too thin, a little more potato starch dissolved in a tiny bit of cold water. This mixture can also be used to coat fish, eggplant, zucchini or sweet potato or your favorite vegetable.
Cheese Pancakes
Source:
Mishpacha Magazine
Gebrochts
Ingredients:
- 3 eggs
- 1 cup milk
- 1 cup or container cottage cheese
- 1 tbsp sugar
- 1 cup matza meal
- 3/4 tsp salt
- 1 tsp baking powder
- oil to fry
Directions:
1. Mix all the ingredients except the oil. Drop batter by teaspoon fulls on medium hot
greased skillet. When the pancakes start bubbling on the surface, flip. Brown the
second side.
Matza Farfel Kugel
Source:
What's For Supper - Jodi Reches
Gebrochts
Ingredients:
- a whole bunch of mushrooms
- onions
- celery
- matza farfel
- 1/2 cup boiling water
- 4 eggs
- bit of oil
- paprika
- dried parsley
- onion soup mix
- salt and pepper
Directions:
1. Dice mushrooms, onions and celery and sauté.
2. Pour a box of matza farfel into a large bowl and pour boiling water on top.
3. Mix in rest of ingredients and sautéed veggies. Mix well. Pour into greased 9X13 pan.
4. Bake covered for about 40 minutes at 375F then bake 10 more minutes uncovered.
Matzo "Burekas"
Source:
?
Ingredients:
- 8 machine matzos
- 4 tbsp yellow or mozzarella cheese, grated
Filling:
- small container 5% cottage cheese
- 100 gram feta cheese, crumbled
- 100 gram yellow cheese, grated
- 1 egg
- salt and pepper
Sauce:
- 1 container sour cream
- 4 tbsp chopped scallions OR small sautéed onion
- salt and pepper
Directions:
1. Wetten matzo slightly in water and put them on top of each other. Mix the filling ingredients. Put one matzo on baking paper, spread one sixth of filling on top, put next matzo, and repeat until fourth matzo. Repeat separately with the remaining 4 matzos.
2. Cut each stack into quarters, and then each piece into 2 triangles. Bake at 200C for 15 minutes, or fry in a pan until golden. If frying, it’s better to dip it first in egg to keep the shape.
3. Before serving, sprinkle grated cheese on top and bake 2-3 minutes until melted.
4. Mix sauce ingredients and serve on the side.
Matzoh Lasagna
Source:
Adapted from Mishpacha Magazine recipe
Ingredients:
- 2 tbsp oil
- 1 large onion, chopped
- 2 fresh garlic cloves, chopped
- 1 can tomato sauce/paste
- 1 tbsp oregano
- 2 tsp basil
- 2 tsp paprika
- water
- 1 tbsp red wine
- cheese
- 6-8 matzos, dampened
Directions:
1. Preheat oven to 180°C.
2. Fry the onion until lightly browned. Add garlic, oregano, basil, and paprika and continue stirring until it is blended. Add the tomato sauce. If too thick, add an equal amount of water. Add the wine. Mix until smooth. Remove from fire.
3. In a baking dish, place one dampened matzoh to cover the bottom of the dish. Add the tomato sauce, and a layer of cheese. Repeat layers, ending with cheese. Top with the tomato sauce.
4. Bake in the oven 45 minutes to 1 hour or until slightly dry on surface.
Never Fail Blintzes Sheets
Source:
Esty Heller
Ingredients:
- 24 eggs
- 2 tsp salt
- 1/2 cup oil
- 2 cups water
- 2 cups sifted potato starch
Directions:
1. Whisk eggs salt and oil until well blended.
2. In a separate container mix potato starch and water and then blend both mixtures. Ladle out a small amount to cover a heated non-stick frying pan. You want just enough to cover the pan; you can pour into the middle and then use the handle to rotate the pan in a circular motion until the whole bottom is covered. Wait about a minute, until it looks set and the edge is starting to separate from the pan (the first one will take longer…). Turn out onto a towel on the counter.
3. Can use cut up for lukshen, or fill with potatoes mix, meat mix, or make it milchigs with cheese mix.
Yields 8-10 blintzes
Pesach Ketchup
Source:
?
Ingredients:
- 10 lbs tomatoes, peeled, cored and quartered.
- 4 large granny apples, peeled, cored and quartered
- 2 large onions, peeled and quartered
- 2 lb (1 kilo) sugar*
- 5 tbsp salt
- 2 cups lemon juice
Directions:
1. Put everything in a pot. Don’t add water. Boil for at least 2 hours.
2. Blend with stick blender. Leave overnight.
3. Reboil the next day for 45 minutes to 1 hour with lid off to thicken it.
4. Will keep about a week in the fridge. Can be frozen in small portions.
* The person who shared the recipe noted that this was too sweet.
Pesach Kishke
Source:
Raizy Potash
Ingredients:
- 2 small onions
- 2 medium potatoes
- 2 medium carrots
- 2 celery stalks (no leafs)
- 1 cup oil
- 2 tsp salt
- 1.5 cup potato starch
- sweet paprika
Directions:
1. In food processor mash onion, potato, carrot and celery and put in colander to let the liquid drip off.
2. Add oil, salt, potato starch, paprika. It should have a mashed potato consistency.
3. Cook in cholent in a bag with no holes.
Pesach Knishes
Source:
N'shei Newsletter
Ingredients:
- 1 large onion, diced
- 5 medium potatoes, cooked, drained, mashed
- 2 eggs, beaten
- 1 tsp salt
- 1 cup cooked meat or chicken, chopped
- oil, for frying
- 1/4 cup oil
- 1/2 cup matza meal/potato flour
- 1/4 tsp pepper
Directions:
1. Sauté onion in oil till tender. Mix with mashed potatoes. Add eggs, matza meal and seasonings. Form into balls and make an indentation with your thumb in center of each. Fill hole with meat or chicken. Cover with potato mixture. Slightly flatten into patties and fry on both sides until golden brown.
Pizza Matza Brei
Source:
Cooper Family
Ingredients:
- 5 matzas
- 3 eggs
- spices (salt/pepper/oregano
/paprika/garlic powder)
- ketchup
- yellow cheese
Directions:
1. Rinse matzas and crumble. Mix with eggs and spices if using.
2. Heat a frying pan, put batter in one cohesive layer, and brown on one side.
Turn the "pizza" over, spread ketchup on top and put yellow cheese. Heat until cheese melts.
Potato Blintz Filling
Source:
?
Ingredients:
- 4 potatoes peeled and cooked
- 1 medium onion sautéed
- 2 eggs slightly beaten
- Salt, pepper to taste
Directions:
1. Sauté onions until translucent, cook potatoes until tender mash and mix with onions, beaten eggs and salt until smooth. Fill blintzes with this mixture. These blintzes freeze very well. To warm up, remove from freezer and fry in oil before serving, or warm up in the oven, for a dietetic version.
Yerushalmi Kugel
Source:
Tova Lemon
Non gebrochts
Ingredients:
- 10 thickly grated potatoes
- 1/2 cup oil
- 1/2 cup sugar
- 4 eggs
- 1/2 cup sugar
- 1 1/2 tsp salt
- 3/4 tsp pepper
Directions:
1. Boil oil and sugar in a pot until caramelized. Quickly place grated potatoes in the pot and mix well.
2. Let cool for a few minutes and then add the rest of the ingredients directly into the pot and mix.
3. Pour potato mixture into a 9x13 pan either greased or lined with baking paper.
4. Bake at 200C for 1.5 hours.