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

    Pesach Recipes

    ...'tis the season...
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    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

    3 Reviews |  By mosma

    This recipe is from my sister-in-law. It is so healthy and it tastes fantastic. It's great on a cold winter's day.

    Recipe #217428

    From "A Taste of Tradition" by Tamar Ansh. Haven't tried them yet, but they look good. I did not include the chilling time (a few hours or overnight) in the cooking time.

    Recipe #216691

    Recipe #211499

    This recipe has you cook the chicken in the pickle juice so the chicken has good flavor! If you prefer less spicy, use the regular Bread & Butter Pickles. The name caught my attention while searching for a Hot Cherry Pepper canning recipe on www.ilovepickles.com . NOTE: This is delicious. I could not find Spicy Bread & Butter Pickles so I used the the no-sugar regular variety and added a few drops of hot sauce. I substituted chopped zucchini for the celery. If you prefer Miracle Whip over mayo, that would be fine.

    Recipe #211489

    This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas.

    Recipe #207798

    It blew my mind how much this tasted like regular sour cream! Yes, it's vegan, pareve, non-dairy and raw... But it's creamy as can be, and you can use it in any recipe that calls for sour cream. My lactose intolerant friend who hadn't eaten sour cream in years was in heaven when I served this to her. It refrigerates well. Try it on black bean soup, burritos, nachos, or tamales. You can also use it to cool down spicy recipes, or put a dab of it on borscht (beet soup).

    Recipe #204512

    This has become a firm favourite at our home and wherever I take it; it's fairly straightforward to make (very easy, if your local supermarket sells jelly rolls - what I would usually call jam sponge rolls) and serves a lot of people (at least 12 large serves, usually 16). It's visually quite different and a delicious variation from the usual Charlotte recipe. I found the basic recipe on www.axis-of-aevil.org/, and varied it to suit. The recipe works well with either gelatin or agar-agar � both are easy to use; I usually go the vegetarian route, having one of those in the house.

    Recipe #204421

    This is a lighter version of a meal that my friend from Lebanon made when we were in college. All the flavor less all the fat. I ran this through the WW recipe builder and it is 7 points. Add green beans and you have an entire meal for 7 points.

    Recipe #202698

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

    Recipe #199538

    8 Reviews |  By JenPo

    It's really the simplest fruit salad in the world and the flavor combination is very good. It's from Gourmet magazine.

    Recipe #197465

    This salad is a true culinary delight because of its simplicity and taste. It will turn tomato haters to tomato lovers!

    Recipe #197017

    One of my favorites! Quick to make and it's healthy comfort food. Serves 2 as a main dish, probably 4 as a side dish. From The Savory Way by Deborah Madison

    Recipe #189868

    My mother's gefilte fish is the stuff of legends. We have tried to reproduce it for years, with little success. We have watched her make it, measured, copied, you name it. Still, it is just not the same as the fish my mom makes. Hers is so delicious, even to people who just despise gefilte fish, that friends and family members will travel across the continent to have some. A tough act to follow. That said, here is the best approximation of my mom's classic fish that I can come up with. At least for now. I hope your family loves it as much as we do.

    Recipe #186793

    My sister, Kathy, has so far provided a soup, salad, main dish & side. So here's her dessert for our Asian meal courtesy of her "Complete Oriental Cooking" Cookbook.

    Recipe #173445

    3 Reviews |  By Brenda.

    Rich, and on the tart side, this soup is truly refreshing - a great first course for light luncheons, or summer dinners.

    Recipe #169532

    This salad is traditionally served with any type of grilled meats. An excellent accompaniment to the main dish at your next barbecue. From Food and Drink Magazine. Hope you enjoy!

    Recipe #167760

    Another great salad idea from my friend, Alla. This is the perfect recipe when you have about 5 seconds to make up a salad and no dressing on hand. ALL MEASUREMENTS HERE ARE APPROXIMATE. Adjust to your taste. This dressing goes on a huge array of green salads; experiment freely with this. It is also a good way to use up that leftover pickle juice which some of us feel guilty just tossing down the sink. (My husband will drink the stuff straight, but the mere thought of that, well...)

    Recipe #167054

    This is an easy, inexpensive, stress-free recipe even a beginning cook could whip together. Perfect for fall and winter. This dish is usually served hot, but is also very tasty cold, either by itself or mixed in with spring greens and a balsamic or "goddess" dressing. You can easily substitute other root vegetables if you don't have these on hand - Try celery root, baking potatoes, red beets, etc.

    Recipe #157075

    Want to ward off a chill? This is to drink on a cold winter afternoon at the first hint of a cold! This mixture will keep for about 2 weeks in the refrigerator. From Vegetarian Times magazine. Cook time is the time it takes to boil a cup of water.

    Recipe #154329

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