Family Passover Recipes

Thanks to everybody who sent us a recipe! Have fun cooking something new this year.

  • Passover Lasagna [WOW!]

    From Celia



    1 lb cottage or ricotta cheese

    1 (10oz) pkg frozen spinach

    1/2 cup shredded mozzarella

    1 egg

    3/4 tsp oregano


    32 oz tomato sauce (I like Rao's marinara)

    9 pieces of matzah

    1 cup shredded mozzarella

    1 cup water 


    Mix first 5 ingredients in a bowl. In a 13x9 inch pan, place 1/3 of the tomato sauce. Cover with 3 pieces of matzah. Spread the cheese mixture and then add a little sauce. Repeat matzah, 1/2 of cheese and a little sauce. Add more matzah, one cup of mozzarella, tomato sauce, 1 cup of water and the rest of the tomato sauce. Cover with foil and seal.


    Bake at 350 for 1 1/4 hours.

  • Brisket

    From Robin



    5 lb brisket

    1 can rokeach tomato sauce

    1 can whole cranberry sauce

    1 pack of lipton onion soup

    1 onion

    Garlic powder

    Salt and pepper

    Large deep baking pan (I buy a big heavy duty foil pan to throw away)



    Slice onions and put in bottom of pan. Place brisket fat side up on top of onions and mix tomato sauce, cranberry and onion soup. 

    Sprinkle garlic powder, salt and pepper on top of meat. Pour sauce mixture over meat. Cover with foil and seal sides. 


    Bake at 350 degrees for 3 hours. 

    Cool and slice thin and put meat back in sauce and reheat and serve the next day. It tastes much better after sitting in sauce overnight and gets very tender!

  • Passover Granola

    From Celia



    4 cups matzoh farfel

    1/2 cup chopped walnuts

    3/4 cup shredded coconut

    1/2 cup honey (or agave)

    1/2 cup oil1 cup raisins (or dried cranberries)- hold until after granola bakes!


    Preheat oven to 350 degrees. Mix farfel, walnuts, coconut, honey, and oil. Spread mixture onto a cookie sheet. Bake 20-25 minutes, stir mixture halfway through baking. Bake until golden brown. Remove from oven, allow mixture to cool. Add raisins to cooled granola.  

    Stores well in a ziplock bag for most of passover week (if it lasts that long, mine never does, make several batches).Serve as a breakfast cereal, of a snack, or over fruit or yogurt.

  • Carrot, Sweet Potato, and Apple Kugel

    Makes 8 generous portions.



    ½ cup margarine, melted

    1 cup grated peeled sweet potatoes

    1 cup grated peeled carrots

    1 cup grated peeled apples

    ½ cup matza meal

    2 tablespoons sweet wine

    ½ tsp cinnamon

    ½ cup white sugar

    ½ cup brown sugar


    Use some of the margarine to lightly grease a 7 x 11 inch baking pan. 


    Combine the remainder of the margarine with the other ingredients; mix well. 


    Pour the mixture into the pan. Bake at 37 degrees F for 45 minutes, or until brown.


  • Hungarian Chocolate Cake

    Serves 8 – 10 people.



    10 egg yolks

    2/3 cup sugar

    10 tablespoons

    8 ounces
    bittersweet chocolate

    1 cup very finely ground pecans (best done in a Mouli grater or nut grinder – texture should be fine and fluffy)

    8 egg whites

    ¾ cup apricot preserves

    2/3 cup chopped pecans


    Preheat oven to 3500


    Grease & flour an eight-inch springform pan


    In a large bowl, mix together the yolks and sugar.Stir occasionally, but do not beat, to dissolve the sugar while assembling the remaining ingredients.In the top of a double boiler, place the butter and chocolate.


    Set over hot water and heat gently until the mixture is smooth.Stir the melted chocolate mixture into the egg yolk and sugar mixture until blended. Remove one cup of the mixture and set aside to use as a frosting for the cake.Fold the ground pecans into the mixture remaining in the bowl.


    Beat the egg whites until stiff but not dry.Stir one-quarter of the egg whites into the nut mixture.Gently fold in the remaining whites.


    Pour the mixture into the prepared pan and bake 50 to 60 minutes or until the center feels springy to the touch (in my oven it is 40 minutes).


    Set the pan on a rack to cool and gently ease a spatula around the edge so that the cake falls evenly as it cools. When cool, remove the sides of the pan.Transfer the cake to a
    serving plate.Slice into two layers, and spread the preserves over the bottom layer.Replace the top layer. If the frosting mixture is not stiff enough to spread, refrigerate for 20 to 30 minutes.Using a small spatula, frost the top and sides of the cake.Pat the shopped nuts around the edges.


    Refrigerate until served. May make a day ahead, but store in the refrigerator.

  • Mandel Bread for Passover

    From Lynne, NJ



    2 Cups sugar

    ½ lb. butter

    6 eggs

    2 ¾ cups matzoh cake meal

    ¾ cup potato starch

    ½ teaspoon salt

    6 oz. Nestle chocolate morsels (semi-sweet)

    1 Cup chopped walnuts (optional)

    Mix separately: 1 teaspoon cinnamon and 1 teaspoon sugar, cream, butter and sugar. Beat in eggs on at a time, into butter/sugar mixture.


    In a separate bowl, sift dry ingredients (cake meal, salt, potato starch). Fold this mixture into the egg mixture. Add chocolate chips and nuts.


    Use 2 greased cookie sheets. Make into 5 loaves about 2” wide by 1” high. You must use cold water on your hands when making loaves to prevent sticking.  Sprinkle the top of the loaves with the cinnamon/sugar mixture.


    Bake at 350 degrees for 35-40 minutes.


    Slice while still warm. They freeze wonderfully! Zisen Pesach!

  • Apricot Squares

    From Rhonda, NJ



    1/2 lb butter

    1 cup sugar

    3 egg yolks

    2 cups cake meal


    Cream butter, sugar, egg yolks and add cake meal to form dough.


    Take 1/2 of dough and wrap in plastic and put in freezer. Take the rest of the dough and press in Jully roll pan and prick.


    Bake at 325 degrees for 25 minutes.


    Spread a jar of apricot preserves on dough (10 ounce). Squeeze lemon juice on top. Take dough out of freezer and grate onto mixture.


    Bake at 325 degrees for 30 minutes. Cut into squares while hot.

  • Passover Candy


    From Karen - Passover Candy


    Double boiler. 1 stick butter unsalted then add 12 ounces semi sweet.  Melt on top. Cool a little and add mini marshmallows. Put down aluminum with a line of confectioners sugar.  Lay a layer on top of it rolled out into a log about 1-1/2 inches high.  Stick in freezer. It makes about four logs that you cut.



    From Sue - Chocolate Candy


    12 oz. semi sweet choc

    ¼ cup oil

    1 cup farfel

    1 cup raisins

    1 cup walnuts optional

    1 cup marshmallows optional


    Melt choc in a double boiler or in microwave,  Stir in oil, then farfel, raisins, nuts, etc.  Drop by spoonful onto cookie sheet.  Refrigerate until solid.

  • Potato Kugel

    From Shira



    6 large potatoes

    1 big spanish onion

    5 eggs - mix them

    2/3 cup oil

    1/2 cup water

    1 tablespoon sugar

    2 teaspoons salt


    First grind the onion using the S blade of the food processor. Switch the blade to the one that sits on top of the processor and grind in the potatoes.  


    In a separate pot, heat up the oil until hot. Turn off the fire and pour in the potato and onion mixure. Add the water. Then add the eggs, salt and sugar. mix until well combined. Spray pam on a 9 x 13 pan and pour in mixure. Broil for 10-15 minutes. Then bake at 350 degrees for 2 hours and 15 minutes. 

  • For the veggie lovers! Ratatouille's Ratatouille

    From Leigh, SD



    1/2 onion, finely chopped
    2 garlic cloves, very thinly sliced
    1 cup tomato puree (such as Pomi)
    2 tablespoons olive oil, divided
    1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
    1 smallish zucchini
    1 smallish yellow squash
    1 longish red bell pepper
    Few sprigs fresh thyme
    Salt and pepper
    Few tablespoons soft goat cheese, for serving


    Preheat oven to 375 degrees F.


    Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.


    Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.


    On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.


    Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.


    Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.


    Cover dish with a piece of parchment paper cut to fit inside. Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked.

  • Broccoli Souffle

    From Hetti, Long Island

    Use a 9 x 13" Pan



    6 pkg. chipped frozen broccoli (Cooked and drained)

    9 eggs

    Salt and Pepper

    3 tbsp Lipton onion soup mix

    1 1/2 cups of mayo

    Matzo meal (to sprinkle on top and bottom)


    Grease Pan and sprinkle matzo meal. Beat eggs with salt, pepper, onion mix and add mayo. Continue beating the until blended.


    Drain broccoli and add to mix. Put into pan and sprinkle more matzo meal on top.


    Cook at 350 degrees for 50 minutes until golden.

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