Categorized | Shabbat Dinner

My Favorite Passover Recipes

Posted on 08 April 2011

My Favorite Passover Recipes

Pesach Smores
Process a can of Macaroons in a blender with a little margarine. Press them into a greased 9×9 pan. Layer chocolate, marshmallows, and coconut. Don’t leave the marshmallows exposed because they get hard. Use nuts or bananas, whatever else you’d like to layer. Heat for 20 minutes and every time you serve it. I cut up the smores and serve in dessert dishes with a scoop of raspberry sorbet on top. The contrast between the chocolate and raspberry is delicious.

Olive Chicken
Cut up big chunks of onions. Put the chicken on top. Pour marinara sauce over the chicken and throw in a can of onions. Very tangy and simple.

Teriyaki Salmon
Marinate salmon overnight with lemon, honey, scallions, garlic, and red wine. The secret to perfect salmon is to cover when cooking and to cook NO LONGER then 20 minutes. Even if it is slightly underdone, it will cook more every time you heat it up to serve.

Banana Chocolate chip cake
After all my experimenting with Pesach baking, I’ve realized that the best way to bake on Pesach (especially if you don’t eat gebrokts) is to use the premade cake mixes and to add extra ingredients to them. So, I used a chocolate chip cake mix and added ground almonds and ripe bananas to give the cake some extra fiber and a nuttier flavor. It came out very light and fluffy and from now on, I don’t use potato starch to bake! I just don’t like the way it comes out 

Apple Cobbler
Cut and peel 5-6 apples in small chunks. Add cherry pie filling or cherries. Top the cobbler with ground nuts mixed with a little margarine. You can sprinkle potato starch on top but I don’t like to mix the potato starch with anything because it gets so gloppy. Heat until the apples and cherries are bubbling.

Enjoy these wonderful and easy Passover recipes!

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