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    You are in: Home / Cookbooks / Pesach Recipes
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    355 recipes in

    Pesach Recipes

    ...'tis the season...
    « Previous 1 2 3 4 . . . 16 17 18 Next »
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    Carrots coated with a yummy butter, brown sugar and ginger sauce. I grew up eating these in Texas. Easy, quick and yummy!-- GREAT way to get kids to enjoy this veggie! If you like a lot of sauce double the sauce ingredients. I posted this less 'saucy' to keep the fat and calories down. The sauce is yummy and great on rice or just on a spoon! Hope you enjoy it as much as we do! I am so honored that this simple little recipe of mine has been so well received. Thank you all for your reviews!

    Recipe #152441

    You can make only one flavor or layer each layer in a bundt pan. Turn over the pan and serve each person a slice. Cooking time is freezing time.

    Recipe #120805

    2 Reviews |  By Mirj

    There are a lot of us out there having just fruit in the morning, Somersizers, Fit-for-Lifers, or just plain fruit enthusiasts. I have this smoothie several times a week. I change the ingredients depending on the season. The recipe should make two servings, but I usually drink the whole delicious batch myself.

    Recipe #62074

    A mild, easy, pleasant guac-style salad. Lends itself to endless variations.

    Recipe #151204

    2 Reviews |  By Mirj

    There they are, every single Passover, those Macaroons. You can't escape them! I, personally, am not a fan of the coconut macaroon, which is the more popular kind of Passover cookie you find in the supermarket. But an almond macaroon? That's almost worth the whole holiday!

    Recipe #58712

    Anyone who likes smoothies should try almond milk - not just those who are trying to avoid cow's milk. Almonds are extremely rich in protein and iron, even more so than red meat (so I've heard). That's why we sometimes call this a "steak shake." It's so yummy and easy to make, and it sustains us all morning.

    Recipe #123267

    4 Reviews |  By Mirj

    The almonds in the crust make this a very elegant dish, good for when royalty comes to visit.

    Recipe #25389

    This recipe has gotten me out of innumerable kitchen emergencies, including unexpected guests, finicky guests, and kids on a hunger strike. It has become so popular in our world that many guests visiting (especially from out of town) request it in advance before they get here. Similarly, many young brides have asked for this recipe as their wedding gift (don't worry--they got a regular gift too!). It can be doubled, tripled, etc., freezes and reheats well, and can handle an almost infinite number of variations (some of which I will include below).

    Recipe #123240

    5 Reviews |  By Mirj

    This recipe actually belongs to a wonderful woman named Annice Grinberg. We met on a cooking list about 10 years ago, and I've admired her recipes on the Internet for years. I actually had a chance to meet her a few years ago, and we discovered that I went to high school with her daughter. Any recipe that has Annice's name on it is a winner, like this one.

    Recipe #58362

    32 Reviews |  By Derf

    This salad makes a very nice packed lunch for work or a picnic.

    Recipe #18095

    I can never find good recipes for passover that taste like all year round- that is until I tried this.

    Recipe #119534

    9 Reviews |  By Mirj

    We have this every year at the seder, it's not complete without a sweet apple kugel.

    Recipe #22462

    This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)

    Recipe #137262

    This is a very good spring and summer salad using your favorite salad dressing. The Recipe comes from a local TV station submitted for the Asparagus festival in Stockton, CA.

    Recipe #89719

    Credit is given to Sandra Levine for her Aunt Ida's Sponge Cake. I came across this recipe that was posted on another site in March 2002 and it received great reviews. This cake is said to be good enough to be enjoyed all year long and I can hardly wait to bake it for seder #1. Now it can be said - since I made this cake for the 1st seder, I would not hesitate to make it again. The cake had a great light texture and tasted great; it was MOIST, it rose up quite high and everyone raved about it. Next time I make this, I will cut out and add a piece of parchment paper on the bottom of the pan, since it did stick ever so slightly. And also very important if you are making an additional 8" or 9" cake, only bake it for 25-30 minutes.

    Recipe #87458

    This is a tremendously versatile recipe- add fresh chopped strawberries, flavored liquer, cocoa, coffee, the possibilities are endless! I like to serve this only partially frozen, it has a very creamy taste and texture at that stage. Enjoy!

    Recipe #72039

    This is a vegetarian recipe I've come up with, simply because I usually don't have the salt pork or hamhock traditionally included on hand. It's still got plenty of flavor!

    Recipe #69475

    A very easy, delicious chicken dish. It is much better if you use fresh herbs, but if you can't get them, dried herbs work too. A variation on the recipe found in The Kosher Palette.

    Recipe #148106

    Easy to prepare ahead of time, baking the cranberries and sugar really brings out the flavor. Prep time does not include chilling after baking.

    Recipe #47096

    9 Reviews |  By Mirj

    I don't eat bananas often, even though I love them. When I do have bananas, they have to be very special, and I promise you, these babies are very very special! Try serving them over vanilla frozen yogurt, or with an intensely chocolate ice cream.

    Recipe #62075

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