|Sloppy Moses Courtesy Manischewitz Co.|
Here are a few recipes to make your Passover a little sweeter. The first recipe is for a tried and true simple dessert and the others are from finalists in the Simply Manischewitz Cook-off competition.
2 cups sugar
1/2 lb. margarine (unsalted)
2 and 3/4 c. matzoh cake meal
1/2 tsp. salt
3/4 cup potato starch
2 3-oz. bars of bittersweet chocolate cut into small bits
1 cup chopped walnuts
1 tsp. cinnamon
2 tsps. sugar
Cream sugar and margarine. Add eggs one at a time, beating after each. Sift cake meal, salt, and starch together. Fold into egg mixture. Add chocolate and nuts. Mix well. Form into two loaves, 2 inches wide and less than an inch high. Mix cinnamon and sugar and sprinkle the loaves with the mixture.
Bake on greased cookie sheet at 350 degrees for 45 minutes.
These recipes from the competition were adapted to be kosher-for-Passover by chef and cookbook author Sarah Lasry.
3 oz. potato pancake mix (kosher for Passover)
1 large egg
Extra virgin olive oil
8 oz. fresh sliced mushrooms
1 large sweet onion, chopped
1 lb. chopped meat (kosher chuck)
Extra virgin olive oil cooking spray
1 jar original marinara sauce (kosher for Passover)
2 cups water
1 pkg. shredded broccoli slaw for garnish
1 pkg. shredded carrot slaw for garnish
Cucumber for garnish
1 tbsp. vegetable oil
1. Preheat oven to 475Â°. Prepare potato pancake batter as per package directions. Allow to thicken and add 1 tbsp. of vegetable oil. Stir. Generously spray two 8-inch round baking pans with extra virgin olive oil spray. Pour half of the batter into each and bake for 20 minutes or until edges turn brown and crispy. Turn and bake 15 minutes or until pancake is tan. Take out of oven and cool. In large skillet add vegetable oil, enough to cover bottom in thin layer. SautÃ© chopped onion until light brown, adding more oil if needed. Add sliced mushrooms and continue to sautÃ© until dark brown. Add chopped meat and cook until browned. Place one pancake on a round serving plate. Spread meat mixture evenly. Cover with second pancake. Dot top with marinara sauce. Cut six pie portions and separate so you can place a small bowl of the heated sauce in the center. Dip Sloppy Moses wedges into sauce or pour over meat mixture.
2-3 tbsp. olive oil
1 1/2 -2 lbs. flanken short ribs, in 1/2-inch cubes
1 large yellow onion, diced
1 can carrots
1 can mushrooms
1 can sliced white potatoes
1 cup beet borscht (kosher for Passover)
2 cans clear chicken consommÃ© (kosher for Passover)
1 cup egg noodles (kosher for Passover)
1 tsp. fresh basil for garnish (large and small leaves on stem patted dry)
Salt and pepper
1. Heat 2 tbsps. olive oil over medium high heat in a heavy six-quart soup pot and add the cubed beef. Sprinkle salt and pepper over the meat as it cooks.
2. Sear the meat until brown all over. A dark brown crust will form. Transfer the meat to a bowl. Reduce heat to medium and add diced onion.
3. If the pot looks dry, you may add another tablespoon of oil. Stir diced onion over heat until translucent, about 6 minutes. Return meat to pot.
4. Add beet borscht and stir. Add vegetables. Stir. Add beef broth and water. Increase heat to high. When water reaches a boiling point add noodles and cover.
5. Cook until noodles are soft, about 6 to 8 minutes. Reduce heat and simmer soup, covered, for 30 to 40 minutes. When ready to serve, add extra salt and pepper to taste and garnish with a sprinkle of Season All and chopped fresh basil.