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Pesach Recipes

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9 Reviews |  By Lennie

Hands up, who serves applesauce at the dinner table? How about trying this instead? It's easy to prepare, luscious, and you'll be amazed at how such a simple dish will impress family and friends. This is great when served with a roast...especially pork, chicken or turkey. Use whatever apples you prefer; I like golden delicious for this recipe. If you like the taste of cinnamon, a pinch can be added when cooking (don't add too much, or the apples will have a dessert taste).

Recipe #37353

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

Recipe #119534

Don't remember where I found this, but it is not original. Make in foil so there is nothing to clean up!

Recipe #120277

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

From a 1992 calendar. Good for Thanksgiving or Passover. Remember some guests may have nut allergies!

Recipe #158417

Makes enough for 2 pies. I totally guessed the time. Read all the instuctions and make your own guess. The way this recipe was written was a little confusing. I hope I deciphered my Grandmother's handwritting and the meaning of her instructions accurately!

Recipe #158925

I found this recipe while searching for an additional kugel to add to my Passover holiday menu. This was a HUGE success. You can pre-make the kugel and then right before you start your seder as your dinner is being kept warm in the oven place it inside to reheat. When your family reaches the festive meal portion of the evening spread the preserves on top and serve. This recipe was found at http://www.jewish-food.org/ and was attributed to Linda Shapiro (barron@coconet.com).

Recipe #162224

From a cookbook I'm working with, I'm posting this here to try later. Sounds fantastic, and probably a great Passover dish for households that keep kosher.

Recipe #167889

A vegetarian cutlet from the Woman's Day Encyclopedia of Cookery (Jewish Cookery).

Recipe #171952

In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here.

Recipe #188634

In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. Note: I am not sure if this recipe called for 2 cups sugar or 1 ¾ cups, but less is probably better.

Recipe #188635

In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. Note re powdered sugar: If kosher-for-Passover powdered sugar is unavailable, you can pulverize granulated sugar in a blender.

Recipe #188637

A lovely dessert for Passover or any other time. From Gourmet Magazine. Recipe works best if your eggs are at room temperature.

Recipe #137697

from Living on a Dime website. Haven't tried it but it looks promising. Keeps one week or can be frozen.

Recipe #199538

Just found this on allrecipes.com, and am recording it here so I don't lose it. Looks good to me. Let me know what you think.

Recipe #201104

Another guaranteed winner. There will be no leftovers, but if there are, they refreeze well. This is also a good make-ahead. Just bake, cool, slice thin, put back into sauce, and freeze.

Recipe #123241

5 Reviews |  By Mirj

This is a very flavorful recipe. I usually double the sauce.

Recipe #14312

When I was in grad school (and better at watching my weight!), I got a cookbook called "Great Taste -- Low Fat Chicken" and this is my favorite recipe in it. The rosemary adds a wonderful flavor to this healthy, one-dish meal.

Recipe #71235

Recipe #111774

3 Reviews |  By Ducky

This is a wonderfully easy cake to make for Passover. It has a nice light lemon taste and the strawberry sauce is a great compliment. However, feel free to use the sauce of your choice or other accompaniment. Serve the sauce warm or at room temperature. The sauce can be made several days ahead and brought to room temperature to serve. The sauce makes 2 cups. I let each person apply their own sauce rather than pouring over the entire cake. This recipe was originally found in the "Let My People Eat!" cookbook.

Recipe #87363

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