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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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    Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity. Chef Shapeweaver had a good suggestion: Use Fajita Seasoning Mix #28011 as another variation. Thanks! The standard size slow cookers are a bit too small and a whole chicken won't fit. You'll need a 6-quart slow cooker for this recipe.

    Recipe #33671

    I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.

    Recipe #50847

    I got this recipe from a coworker at the salon I work at. I didn't think it would be so wonderful and addictive! It's very creamy and sweet, and a great mix of flavors. It will be the best thing you ever use grapes for (except maybe wine!).

    Recipe #35450

    This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them.

    Recipe #18816

    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

    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

    114 Reviews |  By Mirj

    You can use these in all kinds of recipes, pastas, salads, whatever floats your boats. I also like to snack on these, although the flavor is intense!

    Recipe #14681

    ...from THE REALLY GOOD FOOD COOK BOOK. You won't believe how wonderful this mousse is! You can serve it at the most elegant dinner parties or at family dinners and, I promise you, it will be all gone.

    Recipe #8995

    My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to med-rare, and this is how I do it. IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temperature before baking! If you like really rare bake for 15 mins. at 500. If you like your roast beef cooked med-rare, put in for 18 mins. at 500. If you like it well done, then just burn the darn thing LOL. What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more. ***(The roast in the series of photos that I took was a 2.75 lb. bottom of the round roast. I baked it at 500 for 15 mins., then turned the oven off and left it in the oven for 1 hour for a rare roast.) The cooking time is 5 minutes per pound but I couldn't reflect that in the cooking time in the TIME section for the recipe, at the bottom so I just put in 15-30 mins, depending on size of the roast you use (3-6 lb)

    Recipe #238069

    The easy way to cook your St. Patrick's Day dinner.

    Recipe #21111

    81 Reviews |  By Mirj

    Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey.

    Recipe #13961

    Yes, this seems weird. But it DOES work! Try this method of cooking for use in salads or any dish that calls for cooked chicken. It makes moist, flavorful meat -- the flavor isn't all boiled out into the broth, and it doesn't get the sort of carmelized flavor of roasting, which I don't care for in a chicken salad. If you do Once-A-Month Cooking, this is a great way to prepare a lot of chicken for the freezer. The 90 minute cooking time is actually 60 minutes of standing after (approximately) 30 minutes to boil the water twice.

    Recipe #33104

    74 Reviews |  By Mirj

    When I first saw this recipe I though it was "Geek"-style, not Greek. Tried them anyway, and they're very good, geeky or Greeky!

    Recipe #18762

    A delicious dressing served over Greek Salad or over pasta. A very versatile dressing! A good marinade, too. Dressing is meant to be a little tart with a good olive oil flavor.

    Recipe #57642

    I saw the word garlic that is all it takes for me to try a recipe!

    Recipe #27652

    66 Reviews |  By KeyWee

    This recipe will tempt those anti-zucchini eaters! I could eat a whole pan myself! Have had this recipe for 20 years. Can be made ahead & baked before serving.

    Recipe #27193

    This is an absolute favorite! I usually make this around thanksgiving, but also for other special occasions. Everyone always loves it, and they always beg for the recipe! I hope you enjoy it as much as I do! (prep time does not include time for steaming and cooling carrots, as this can vary).

    Recipe #55173

    59 Reviews |  By Merlot

    So easy...so delicious! Great use for left over chicken.

    Recipe #31694

    52 Reviews |  By Mirj

    I like to make a batch of this overnight to use in whatever I'm cooking the next day. The smell of the onions slowly caramelizing overnight lends to very sweet dreams!

    Recipe #24750

    52 Reviews |  By Geema

    You will have a hard time believing that this frozen treat is not really ice cream, but is a good-for-you all fruit dessert. I serve this to the kids in the family and they love to build their own sundaes. It melt fast, so serve it right away or stick it in the freezer.

    Recipe #55255

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