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More Recipes for Passover

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Sweet Benz's Gefilte Fish
Place Benz's fish roll (wrapped) in about one and one half inches of boiling water Add 2 tbsp. sugar
Add small onion, sliced
One cut carrot
Simmer covered for one and one half hours

Cooking directions
Do not defrost
Bring to boil sufficient water needed to cover fish loaf, and season to

Immerse fish roll still in inner wrapping, in 1-1/2 inches of boiling water, Bring water to a boil again and cover pot to cook for a minimum of 1-1/2 hours.

Fish Balls
Defrost the Benz's fish roll and shape your own fishballs the follow cooking directions

Fried Gefilte Fish
Partially defrost the Benz's fish roll, slice roll into matzo meal and fry until golden brown

Tomato Gefilte Fish
Sauté onions, place over Benz's fish roll, add 2 tbsp. ketchup, 1 can tomato sauce, cook or bake at 350oF or 160oC for a minimum of 1-1/2 hours.



MATZO BALLS II     Back to Top

4 large eggs
2 tablespoons chicken fat or vegetable oil
1/2 cup seltzer, club soda, or chicken broth
1 cup matzo meal
Salt and freshly ground pepper to taste

Mix the eggs well with a fork. Add the chicken fat or oil, soda water, matzo meal, and salt and pepper and mix well. Cover and refrigerate for several hours.

Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.

Bring water to a boil in a large pot. Add salt and place the matzo balls in the water. Cover and simmer about 30 minutes or until soft.

Yield: about 12 large, soft matzo balls
Store the matzo balls in the soup or water; you can also freeze them individually.

Note: To reduce the cholesterol in this recipe, use 2 egg whites and 2 whole eggs as well as Safflower or cottonseed oil. (Canola oil can be used for non-Passover use.)



2 medium onions, chopped
1/2 head cabbage, grated
1 cup raisins
2 tablespoons brown sugar
16 ounces tomato sauce
1 can water, add more as needed
1 teapsoon lemon juice

1 pound ground beef
2 Tablespoons onion powder or one onion, chopped
1 teapsoon garlic powder or one garlic clove, chopped
salt & pepper
1 beaten egg
1 grated potato

Combine sauce ingredients and cook while preparing meat balls

 Combine meatball ingredients and make into meatballs.

Add meatballs to simmering sauce.

Lower flame and cook for 1 to 1-1/2 hours.



MATZO LASAGNA      Back to Top

4 matzos
1 lb. cottage cheese
1-¼ cups grated mozzarella cheese
½ cup grated parmesan cheese
½ teaspoon black pepper (optional)
30 to 34 ounces prepared marinara or flavored tomato sauce

Grease pan big enough to fit matzos (can use olive oil spray). Place enough marinara sauce in it to cover the bottom, about ½ cup. Place a matzo on top.

Spread tomato sauce over matzo. Place some of cottage cheese mixture on top of the matzo in the pan. Sprinkle mozzarella and parmesan cheeses over cottage cheese. Repeat layers until out of matzo. End with tomato sauce.

Top with the ¼ cups mozzarella cheese and parmesan cheese not used earlier

Add 1/2 cup water. Cover. Bake at 350 for 35 to 40 minutes. serves 4-6



12 ounces chocolate chips
1 Tablespoon sweet wine
1/2 cup (1 stick) unsalted margarine
4 eggs, separated
1/4 teaspoon vanilla
1/4 teaspoon salt

Melt chocolate and wine in double boiler or microwave Add margarine and mix.

Beat whites until stiff. Beat yolks until creamy. Add vanilla, salt and chocolate to yolk mixture and mix.

Fold whites into chocolate.

Pour into greased and sugared 9-inch spring-form or round cake pan.

Bake at 425 for 15 minutes.


CARROT MUFFINS      Back to Top

5 eggs separated
3/4 cup sugar
1 cup raw carrots, grated finely
1/2 pounc almonds, grated finely
1 teaspoon cinnamon
1/2 cup matzo meal
optional: 1 teaspoon Passover baking powder.

Beat the egg whites until stiff. Beat the egg yolks until thick and lemon colored. Add grated almonds and carrots to yolk mixture and mix.

Add dry ingredients to yolk mixture and mix. Fold whites into egg yolk mixture.

Spoon into muffin cups. Bake at 350 for 30 minutes.



VEGETABLE KUGEL      Back to Top

3 stalks celery, sliced
4 carrots, sliced
3 medium potatoes, sliced
2 onions, sliced
2 red peppers, sliced in 1-inch pieces for sauté version; whole for roasted version
8 ounces mushrooms, sliced
3 Tablespoons matzo meal
4 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon olive oil: for sautéed version

Sauteed version
Saute onion in olive oil, sauté rest of vegetables.

Roasted version
Place vegetables on cookie sheet, spray with olive oil spray or non-stick spray. Set oven to broil, put oven rack to highest setting. Broil 7 minutes a side, turn until brown and soft.

both versions:
Add eggs, matzo meal, salt and pepper. Mix . Bake in sprayed pan for 1 hour at 350 deg. F.




4 medium potatoes, peeled or scrubbed (keep in water to prevent browning)
1 medium onion, chopped finely
2 eggs, slightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
2 to 3 tablespoons matzo meal
Oil for frying (cooking spray for low-fat latkes)
applesauce or sour cream (optional)

Grate potatoes (by hand or with food processor). Add onion, eggs, salt, pepper and matzo meal. Mix well.

Pour enough oil to cover pan. Fry the batter by heaping tablespoons in oil. Top with applesauce or sour cream.

Alternative Directions for Low-fat latkes
Grate potatoes (by hand or with food processor). Add onion, eggs, salt, pepper and matzo meal. Mix well.

Spray cookie sheet with cooking oil spray. Place heaping tablespoon portions on cookie tray. Spray again with cooking oil spray.

Bake at 450 degrees F. till top is browned, flip and bake other side if needed. Top with applesauce or sour cream




CUCUMBER SALAD       Back to Top

3 to 4 cucumbers
1 Tablespoon salt
1 onion, sliced
1/2 cup vinegar
1/2 cup water
1/2 Tablespoon sugar
1/4 teaspoon pepper

peel and slice cucumbers
place cucumbers in salt and let stand for at least 1/2 an hour
drain extra fluid from cucumbers
add sliced onion
mix remaining ingredients in another dish
pour over the cucumbers


Yield: 48 Servings

2 cups Sugar
1/2 pound Butter or pareve margarine
6 large Eggs
2-1/4 cup Matzo cake meal
3/4 cup Potato starch
1/2 teaspoon Salt
1 cup Nuts, chopped
1/2 cup Raisins
1/2 cup Dried fruit, chopped coarsely
1 teaspoon cinnamon
2 teaspoon Sugar

Cream sugar and butter or margarine. Add eggs one at a time; beat well after each addition. Sift cake meal, potato starch and salt together. Add cake meal mixture to egg mixture. Beat well - batter will be thick.

Fold in nuts and fruits. Shape into 2-inch wide logs and place on a greased cookie sheet. Combine sugar and cinnamon; sprinkle on top of logs. Bake in 350f oven for 45 minutes. 

Slice while still warm; place on racks to cool. If you wish, you can place slices - on cut side - on cookie sheets, brown in hot oven 5-8 minutes or until golden brown and then on racks to cool.



6 ounces beef sausage meat
1 large onion, finely chopped
2 Tablespoons freshly chopped parsley
1/4 teaspoon allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
freshly ground black pepper
2 Tablespoons matzo meal
4 rib eye steaks
2 Tablespoons vegetable oil
1 large carrot, diced
1 clove garlic, crushed
4 peeled tomatoes, seeded and chopped
1 stalk celery, diced
pinch fresh thyme
1 bay leaf
2 ounces dry white wine
2 ounces green olives, pitted
1 egg yolk

Mix the sausage meat with half the onion, the parsley, spices, salt and pepper, and add enough matzo meal to bind it together.

Flatten the steaks with a mallet or rolling pin. Divide the stuffing evenly between the four steaks. Roll the meat around the stuffing, being sure it does not fall out. Tie with fine string.

Heat the oil in a frying pan. Quickly brown the rolls all over, remove from pan and keep warm.

Add the remaining onion, the carrot and garlic to the pan and sauté until golden brown. Return the paupiettes to the pan and add the tomato, celery, herbs, bay leaf, seasonings and wine. 

Simmer, covered, 35 minutes. Add the olives and simmer another 10-15 minutes until tender. Remove the paupiettes to a serving platter, and remove the strings. Discard the bay leaf from the sauce, and mix in the egg yolk. Immediately pour over the meat and serve.



3 to 4 stalks of leek
1 pound ground meat, (we prefer ground chicken breast)
2 eggs beaten
1 teaspoon salt, (or less)
Black pepper, to taste
Matzo meal
Oil to fry
Wash, slice and parboil leeks (green parts too) 15 minutes or until tender.

Drain off all the water and squeeze the leeks to remove as much liquid as possible.

Chop very fine. (Use a mixer.) Combine with the meat, salt and pepper.

Moisten hands and shape into oval patties, dip in matzo meal, then in beaten eggs. Fry until golden brown. Serve with rice.

PASSOVER MINA      Back to Top
A Mina, according to "The New York Cook Book" by Molly O'Neill, is a Turkish meat pie. New York's Vera Mallis's parents were born in Istanbul, where a mina is eaten during Passover:

3 Tablespoons vegetable oil
5 onions, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon ground cinnamon
2 pounds ground beef round
3 eggs, beaten
About 6 sheets Matzo
1 egg, beaten, for glaze

Heat oil in large skillet over medium heat. Add onions, cook until translucent. Add salt, pepper, cinnamon, and meat. Cook, breaking up meat, until lightly browned. Stir in 1/2 cup water. Remove from heat, cool uncovered in refrigerator for 1/2 hour.

Add eggs to the meat mixture and mix well, set aside.
Preheat oven to 350.

Fill a large wide bowl with cool water and add matzos. Soak until wet through but not falling apart. Remove and lay on several layers of paper towels, place another couple of paper towels on top to soak up any extra water. Line bottom and sides of a 13 x 9 baking pan with some of the matzos.

Cover with the meat mixture. Top with remaining matzos. Brush with beaten egg. Bake until golden brown, about 45 minutes. Serves 8.


Source: Marilyn's Passover Kitchen, Kosher Creole Cookbook, by M.L. Covert & S.P. Gerson

Yield: 8 servings

4 pounds Pot Roast; (3 to 4 pounds)
1/4 cup Potato Starch
2 teaspoons Salt
1/4 teaspoon Pepper
2 Tablespoons Peanut Oil
1 cup Tomatoes; chopped
Creole tomatoes
2 Onions; halved & sliced
1/4 teaspoon Ginger
1 cup Orange Juice
1/2 cup Passover Red Wine

Coat meat with mixture of potato starch, salt & pepper. Brown on both sides in hot oil.

Add tomatoes & onions. Cover & simmer 2 hrs. Add orange juice, wine, and ginger; cover and continue to simmer 1 hr. longer or until meat is tender.




GREMSHELISH       Back to Top

6 matzos
4 eggs, separated
Grated lemon rind
4 tablespoons oil
1/2 teaspoon cinnamon
1 cup plus 1 tablespoon sugar
Pinch of salt
1 cup ground almonds
1-2/3 cup raisins
Cinnamon and sugar mixture

Soak the matzos in water until soft. Drain and crush to a fine texture

Beat egg yolks with grated rind, cinnamon, sugar, oil and salt. Add the matzos, raisins and almonds to the yolk mixture and blend well. 

Beat egg whites until stiff and fold into the yolk mixture.

Fry by tablespoonfuls in hot oil until golden brown. Drain well on paper towels and sprinkle with sugar and cinnamon.


Yield: 8 servings

12 matzos
About 1/4 cup butter or kosher-for-Passover vegetable oil
2 cups shredded Monterey Jack yellow cheese
2 cups shredded Cheddar cheese
2 large tomatoes, thinly sliced
4 green onions, thinly sliced into 1-inch strips
2 green peppers, seeded and thinly sliced into 1-inch strips
Salt, freshly ground pepper
Ortega brand salsa or other kosher-for-Passover prepared salsa

At least 1-1/2 hours before serving, line counter top with 3 layers white paper towels. Run each matzo under cool water, making sure to wet both sides. Place on towels and cover with single layer of wet paper towels.

Allow to stand 1 hour or until it is of al dente-lasagna-noodle texture. Remove wet paper towels. Allow matzos to dry additional 1-1/2 hours before using.

Heat enough butter in large nonstick skillet to coat bottom of pan. Place 1 matzo in skillet. Sprinkle with a little of each cheese. Top with some tomatoes, onions, peppers, salt, pepper and finish with dollop of salsa. Top with another matzo.

When quesadilla has browned on 1 side and cheese begins to melt, turn quesadilla over and cook other side until crisp, adding butter as needed.

Repeat with remaining ingredients. Allow quesadillas to cool before cutting each one on diagonal to make 4 triangles. Serve with additional salsa.


MOROCCAN LAMB       Back to Top
Serves 8

2 Tablespoons olive oil
2 pounds ground lamb
1 onion, coarsely chopped
2 garlic cloves, through the press
1/4 teaspoon saffron, ground
1 Tablespoon grated ginger
1 Tablespoon ground cinnamon
2 cups pitted prunes, chopped
2 teaspoons salt
2 teaspoons pepper
3/4 cup warm water
2 Tablespoons chopped parsley
1/2 cup slivered toasted almonds

Heat the olive oil in a large sauté pan. Brown the lamb, and if desired discard the fat. Add the onions and garlic and sauté until the onion begins to soften. 

Stir in the saffron, ginger, cinnamon, prunes, salt, pepper and water, and cover. 

Allow to simmer for 20 to 30 minutes, until the prunes are tender and the sauce is thick. Remove the cover and simmer until the sauce is thickened. Stir in the almonds and parsley. Serve with couscous.


FRUITED COUSCOUS       Back to Top
Serves 8

2-1/2 cups water
2 Tablespoons vegetable oil
1/2 teaspoon salt
2 cups couscous
1 Tablespoon toasted coriander seeds, ground
1/2 cup dried apricots, chopped
1/2 cup yellow raisins
2 Tablespoons chopped parsley

Bring the water, oil and salt to a boil. Stir in the couscous and coriander, cover the pan and remove from the heat. Allow to stand for 5 minutes. Fluff the couscous with a fork, and stir in the apricots, raisins and parsley.


Serves 8

zest of 1 orange
1 orange, thinly sliced
2 cups orange juice
1/4 cup lemon juice
3 Tablespoons honey
1 Tablespoon Dijon mustard
4 Tablespoons vegetable oil
2 chickens cut into serving pieces, or 8 small filleted breasts

Combine the orange zest, orange slices, orange juice, lemon juice, honey, mustard and vegetable oil together in a nonmetallic dish, large enough to hold the chicken. Add the chicken pieces and allow to marinate 4 to 24 hours, refrigerated.

Remove the chicken from the marinade, and sprinkle with salt and pepper.

Preheat the grill or broiler. Grill or broil the chicken until done, about 4 to 6 minutes per side. Serve warm or room temperature.



JEWISH AMBROSIA        Back to Top
Serves 8

4 oranges, peeled and segmented, juice reserved
1 pineapple, peeled, cored and cut into 1-inch cubes, juice reserved
2 mangos, peeled and cut into large cubes
4 kiwis, peeled and sliced
2 bananas, peeled and sliced
1/2 cup superfine or baker's sugar
juice of 1 Meyer lemon or 1/2 cup lemon juice
1 cup dried coconut
1 cup miniature marshmallows (sold at kosher markets)

Layer the oranges, pineapple, mangos, kiwis, and bananas in a glass bowl.

Combine the reserved orange and pineapple juice with the lemon juice and sugar and pour over the fruit. Sprinkle in the coconut and allow to stand for 30 minutes. 

Just before serving, gently stir in the marshmallows.

BROCCOLI KNISHES       Back to Top

1 Cup (250 milliliters) Mashed Potatoes 
1/3 Cup (85 milliliters) Matzah Meal 
2 Tablespoons Potato Starch 
1/2 small Onion, finely chopped 
2 Egg Whites or 1/4 cup Passover Egg Substitute 
1/2 teaspoon Black Pepper 
1/4 teaspoon Salt 
1 Cup (250 milliliters) Fresh or Frozen Broccoli, steamed and finely chopped 
enough Cooking Spray 

Preheat the oven to 375F (190C) degrees.

In a bowl combine the potatoes, matzah meal, potato starch, onion, egg whites, pepper and salt and knead together.

Divide the dough into 6 balls and flatten each.

Spoon a little broccoli evenly onto each circle, fold over, and press edges to seal. 

Generously coat a baking sheet with the cooking spray. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven.

Bake for 15 minutes on each side.

Enjoy hot from the oven.  Serves: 6 

Don't be fooled when you make the "dough" - it feels a bit more like mashed potatoes than actual dough. Just pat it gently into shape and it will work.

Potato starch is located in the grocery store in the ethnic aisle with Jewish foods. Commonly this time of year you can find the brand Manischewitz (orange and green box). There are other brands, but this is the most common one and likely to be found in the grocery store. Please use the brand you like. This time of year most stores have their Passover items prominently located at the end of the aisle and you will find it there.

If making these at other times during the year than Passover, good substitutes for the potato starch are  rice flour or EnerG Egg Replacer (which is, potato starch - with leavening added). 





LOW-FAT MATZO BALLS       Back to Top

Source: MealLeaniYumm! (All That's Missing is the Fat) by Norene Gilletz

Club soda is the secret ingredient to make these knaidlach (matzo balls) light and fluffy! This recipe can be doubled easily, but be sure to use a large pot and don't peek during cooking!

1/2 cup matzo meal
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 egg plus 2 egg whites
2 Tablespoons club soda (or ginger ale)
1 teaspoon vegetable oil
1 Tablespoon minced dill
2-1/2 quarts salted water

Combine matzo meal, salt, pepper and garlic powder in a bowl. Add egg, egg whites, club soda, oil and dill; mix well. 

Cover and refrigerate for 30 minutes.

In a large pot, bring salted water to a boil. Wet your hands and shape mixture into 1 inch balls. 

Drop matzo balls into boiling water, cover tightly and simmer for 45 to 50 minutes. 

Remove from water with a slotted spoon and transfer to chicken soup or vegetable broth.

Yield: 12 matzo balls. These may be frozen in soup, or on a cookie sheet and then transferred to a plastic freezer bag. 

Reheat them right in the soup!

25 calories per matzo ball, 0.9 g fat (0.2 g saturated), 18 mg cholesterol, 2 g protein, 3 g carbohydrate, 120 mg sodium, 19 mg potassium, trace iron, trace fiber, 4 mg calcium.

This recipe was sent to us by:
Your Web Site URL:
Passover: Passover - Low-Fat Matzo Balls
Your Email Address:
Your Name: Norene Gilletz


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