Favorite Passover Recipes?

It's that time of year again, and I'm invited, and always looking for new dishes to bring...
so does anyone out there have any favorite go tos?
 
I'll start the ball rolling with a dessert that all the kids love:
 
Chocolate Farfel Clusters
1 lb Matzo Farfel
18 oz semi sweet chocolate
10 oz white chocolate
6 oz pecan chips or chopped pecans
1 bag toffee pieces (such as Heath)
 
set the oven to about 400
pour the farfel into a strainer and shake it to eliminate any powder.
Pour the strained farfel onto a cookie sheet and toast it in the oven until it is crunchy and lightly browned, about 5-10 min.  Watch it carefully and stir it so it does not burn.
Toast the pecans also, watching so they do not burn.
(nuts may be omitted or you may use a different variety if you prefer)
 
Put the semisweet chocolate in a bowl and melt in the microwave for about 1-2 minutes.  Stir, and continue microwaving in 30 sec increments until melted. 
 
Stir the toasted farfel and pecans into the melted chocolate, followed  by the heath chips.
 
Portion the mixture out into mini muffin cups.
 
Put the white chocolate into a Ziploc bag and microwave in 30 sec increments to melt it. Cut the tip off the Ziploc bag, and drizzle the white chocolate over the chocolate cups in a decorative fashion.
 
Chill to set the chocolate and serve.
Freezes well for a long time.
 
Makes about 6 dozen.
(recipe may be halved for fewer treats)
Enjoy and Happy Passover!

thanks so very much for sharing this recipe. Years back, there was a woman who ran a catering and bakery company out of montreal, and she also had a ebsite. She is Jewish. Her recipe is similar, though yours seems more decadent..yummy.

My mother's savory Matzo Kugel.  Lots of fried onions, mushrooms, black pepper and wet matzo baked and cut into small bricks.  

She doesn't have the recipe written down and I wish she did.

It's my favorite dish after the choroset.

This is delicious, I've had it several times,  from the Streits website.  You could probably even have this for Thanksgiving!
 
Sweet Potato Tzimmes

This tzimmes recipe combines the traditional ingredients in a uniquely delicious way!

5 large sweet potatoes, peeled and cut in chunks
4-5 large carrots, peeled and cut in chunks
1 cup pitted prunes, halved
1/2 tsp. ground cinnamon
1/3 cup Streit's Honey
2 tbsp. melted margarine
1/8 tsp ground black pepper
salt to taste
1/4 cup orange juice, optional
2-3 apples, peeled, cored and thinly sliced

Place potatoes and carrots in separate pots. Cover with cold water, bring to boil and cook until soft, approximately 20-30 minutes. Mash potatoes and carrots together, and blend in prunes. Add cinnamon, salt and pepper. Combine honey, melted margarine, and juice. Grease a 2-3 quart casserole dish. Alternate layers of mashed seasoned vegetables and apples, dribbling honey mixture over each layer. End with vegetable layer. Bake at 350 degrees for about 45 minutes. Serves at least 8 people and also freezes well.

I always loved my grandmother's tsimmes and knaidel, but her tsimmes wasn't made with sweet potatoes.

A lot of tsimmes recipes have beef which is yummy, but our place it's always great to have a non-meat one around as the brother is a vegetarian GGGRRRRRR (sounds of unhappy cook) :(

Michael, were your grandmother's knaidels sinkers or floaters.

The sinkers are my favorite!

I love knaidelach!

I love all the K's... (Not neccesarily for Passover)

Knaidels, kasha, kishka, Kreplach, Kugel, knishes...

mar52


Michael, were your grandmother's knaidels sinkers or floaters.

The sinkers are my favorite!

I love knaidelach!

I love all the K's... (Not neccesarily for Passover)

Knaidels, kasha, kishka, Kreplach, Kugel, knishes...

She never made them for soup, but they would never have floated.
 
(For those who unfamiliar with the word, try matzoh balls.)
 
I love them all. As a matter of fact I have some kishka in the freezer. Some frozen potato kugel, too. Both the kishka and the kugel are commercial products. Kasha varniskes is a favorite.
 
When it comes to knishes, the ones I like are filled with chopped chicken liver.

Oh Yessss!

My bubbe used to love kasha varnishkes...
and schmaltz on black bread with salt.
Talk about a guilty pleasure (hers)
But she made the best chopped liver in the world.
She would use 1/2 calves liver and half chicken liver
and there was always chopped egg and sauteed onions and the schmaltz in it.
She made it in a shallow wooden bowl with a flat chopping blade.
The sound of her chopping it is what I'll always remember.
(there were no cuisinarts when I was a little maidlach)
It was so delicious-
Some day I should try to recreate the recipe...

I had a snack of chopped liver on rye bread spread with chicken fat just last night.