So, my name is Anne Persin. My mother makes the best Pesach food ever. We actually look forward to Pesach every year when we were kids, and still, as adults when we get to eat her food because her food is so, so good. My mother makes great Pesach food. One of our favorite treats throughout the week that we don’t get at all during the year are her Pesadic Knishes. How do people make Pesadic Knishes, and make them so well that their children crave them? Her Pesadic Knishes are actually very simple and very straight forward and that is the best part. I make them (the inside) vegetarian but she makes the chicken from the chicken soup that she made. She cuts them, then shreds that up with sautéed onions and mushrooms. That will become the filling. And what’s the outside? It’s the knish/dough filled with mashed potatoes. It’s essentially a mashed potato knish, filled with other things! So, potatoes on the outside and make sure you have enough Matzo meal and eggs so that it binds well and it does it’s thing. However you make your mashed potatoes, and she likes to fill them with the chicken from the chicken soup and mushroom and onion… I fill them with a lot of veggies make sure that
Chicken (chicken soup leftovers)
Vegetables (a suitable substitute for chicken)
Onions & mushrooms (sautéed)
Margarine (butter substitute)
Salt to taste
See above story
This post was submitted by admin.
1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Heat the olive oil over medium heat in a large skillet. Saute the onions until tender, then add ground beef (or turkey) until the meat is browned.
Add the garlic and cook an additional minute before adding the remaining ingredients. Bring to a boil, cover, reduce the heat and simmer about 25 minutes (or until the cabbage is quite fork tender). 6 to 8 servings.
This post was submitted by Michael Keats.
Onions & peppers
Salt & pepper
Cook tomato sauce with onions and garlic and peppers. Poach eggs on top and garnish with feta cheese.
This post was submitted by Daniel Lombroso.
Noodle kugel is a traditional Jewish European dish that can be served hot or cold. It is similar to the kugel that my grandfather ate in Poland and it helped remind him of the connection to his past home, aspecially since he lost most of his family in the Holocaust. (Sophie M, Lila’s granddaughter)
1 12 oz, thin egg noodles
1 grated apple
3 eggs beaten
1 cup sugar
3/4 canola oil
3/4 cup orange juice
3 kbs matzah meal
*I do not add salt*
Boil noodles till tender. When slightly cool, add all ingredients together 9″ pan (spray with pam) Bake at 350 degrees for 3/4 hour or until top of noodles are brown.
Sprinkle top of noodle with a little sugar and cinnamon
This post was submitted by Lila Wachter.
1/2 bag of Great Northern beans
1/2 bag Pinto beans
1/4 cup lentils
1/4 cup split peas
1 tsp parsley
1 stalk celery (chopped)
1 cup crushed tomatoes
1 carrot (chopped)
1 large onion (chopped)
1/2 stick margarine or butter
salt to taste
1 cup broken spaghetti noodles (cooked)
1 box frozen spinach OR broccoli
Wash and drain Great Northern & Pinto beans and add to pot. Fill the pot 3/4 full with water
Add parsley, carrots, onions, tomatoes & salt to pot. Bring to a simmer (partially covered) for 3/4 hour.
Add lentils and split peas and Oleo (margarine/butter) and cook for another 3/4 hour – stir a little every so often.
Cook separately frozen spinach or broccoli and spaghetti – add to pot when finished (Split peas should be soft) adjust salt to taste and serve.
This post was submitted by CGrillo.
When I was little, we used to visit my Bubbie in Woodside, Queens. Every time, she would be waiting outside her apartment and arms wide for a hug. There we would go, inside where all of Bubbie’s delicious savory boodle kugels would be waiting for us. Every time we visited Bubbie there was a kugel, without fail. Now I make that kugal for my family and guests and remember my Bubbie and our visists.
1 bag of egg noodles (medium)
several eggs, salt & pepper to taste
Boil noodles when done. Cool and mix eggs. Heat frying pan with canola oil. Pour noodles and cook till golden. Then flip and cook on the other side.
This post was submitted by GaryFinkler.
Slab of Brisket
Potato starch on corn starch
cloves of garlic
Honey or agave sugar or maple syrup and lemon juice
Dredge brisket in starch. Cut potatoes and carrots into a smallish pieces. Cover bottom of pan with diced onions and throw in the garlic. Put in meat and veggies in the oven on 325 degrees and cook for hours.
This post was submitted by JeanneStellman1.
The Grandchildren can help by sprinkling on the spices and going out to the garden and pick the rosemary sprigs and place on top of the chicken. That with latkes makes a good Shabbat meal. One of my grandchildren’s email is “gimmelatkes”
Chicken (cut up)
Cut up whole chicken and marinate fat – leave some skin on it.
Put in glass Pyrex — olive oil on dish – add chicken
Sprinkle 21 spices
Put rosemary leaves on top
Bake at 350 degrees for about 45-60 minutes.
This post was submitted by LeahBernstein.
Grandma showed me this recipe directly. The real Jewish penicillin is the marrow bone. It’s what makes you better when you’re sick. Watcher her with her spoon with small holes skim off the froth and discard.
Onion (whole), discard after water
Parsnip, whole, discard after
Bone marrow, Kosher
Salt and pepper
Pinch of sugar at the end
Put all ingredients in boiling water for 20 minutes.
Boil, then simmer for 40 minutes.
Take off froth and discard
For serve w/ Matzah Balls next day
(Separate broth into pitcher) and skim off smatz – discard and put rest of ingredients back in.
This post was submitted by LindaCohn.
3 lbs. organic, grass-fed brisket
Salt and pepper
3 Tbs. neutral oil such as grapeseed or canola
1 medium red onion, peeled, halved and thinly sliced
1⁄4 cup tamari sauce (if making for Passover and you want to avoid soy, substitute balsamic vinegar)
2 16-oz. cans purple plums
2 Tbs. honey
2 Tbs. lemon juice
3 Tbs. freshly squeezed orange juice
1⁄2 tsp. Worcestershire sauce
1⁄4 tsp. orange zest
1⁄4 tsp. cinnamon
Lightly salt and pepper both sides of the brisket. Cover with plastic wrap and refrigerate for at least an hour. Then, pour some oil in a Dutch oven or large skillet and brown brisket on each side for at least three minutes per side. Remove brisket to plate. In a separate skillet, add a bit more oil and heat. Sauté onions with a pinch of salt for about 10 minutes, until translucent. Add tamari sauce (or balsamic vinegar) and cook another minute or two.
Place meat fat-side-up in Dutch oven or large skillet. Pour onion mixture on top. Drain plums over a bowl (important!) reserving 1⁄4 cup syrup. Pour rest of the syrup over the meat. Cover and bake at 350 degrees at least 31⁄2 hours until meat is done (very tender). Meanwhile, remove skins and pits from plums. Mush them up with your hands into a small saucepan. Add reserved syrup, honey, lemon juice, orange juice, Worcestershire, orange zest and cinnamon. Heat to boiling, then reduce heat and simmer 10 minutes.
When meat is done, tent with foil and let it rest for at least an hour. Trim off the fat and slice against the grain. Pour sauce into meat pan to let plum sauce combine with the meat drippings. Let simmer another 20 minutes, to reduce. Place sliced meat on a platter and top with sauce. Finish with chopped parsley. More sauce can be passed tableside. Makes about 6 servings. If brisket is made the day before, refrigerate it overnight, then skim the fat off the sauce as well.
This post was submitted by ALIX WALL AND SUZIE ROSE.