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Easy Passover Recipes for Your Seder

mommymommymommy | Mar 3, 2010 |

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There are many easy Passover recipes you can prepare for your seder. Passover is the eight day holiday that Jews around the world celebrate to commemorate their freedom from slavery in ancient Egypt. To remind us of the exodus, food with leavening is not eaten, including items made with yeast and baking powder.

Using one or all of these easy Passover recipes for your seder will make your dinner easier and not make you a slave to your kitchen!

Here are a few easy Passover recipes for your seder.

Passover Apple Squares

7 apples, sliced

1 1/2 cups sugar

Cinnamon to taste

Lemon Juice to taste

2 eggs

5 Tablespoons oil

1 cup cake meal

Margarine (parve)

Slice apples and put in greased 9 x 11 inch pan. Sprinkle with 1/2 cup sugar, cinnamon and lemon. Beat two eggs with the remaining cup of sugar. Add oil. Fold in cake meal and pour over apples. Dot with margarine, cinnamon and sugar. Bake at 375 degrees for 45 minutes.

Gefilte Fish Easy

My Nana taught me how to "doctor" gelfite fish to make it taste like you made it fresh. This easy Passover recipe makes a traditional dish taste like you slaved over making it...but you didn't!

1-2 jars Mrs. Adler's Gefilte Fish

Handful of baby carrots

1 onion, cut into rings

Chicken soup (taken from your matzah ball soup, of course!)

Salt and pepper to taste

In a shallow pot on top of the stove, arrange the gefilte fish. Sprinkle with salt and pepper and place an onion ring on top. Place baby carrots around the fish. Pour chicken soup around the fish until they are covered to cover halfway. Simmer on low flame for about twenty minutes.

Passover Fruit Compote

An easy Passover recipe for the end of your seder!

1 pound bag mixed dried fruit

1/2 pound dried apricots

1/2 pound dried pears or apples

2 1/2 cups water

2 Tablespoons honey

6 tablespoons brown sugar

1 teaspoon vanilla

Pour dried fruit in a bowl and let soak in water for two hours. Drain.

Add all ingredients to a saucepan and cook until liquid becomes syrupy. Don't stir fruit; use a turkey baster to move the liquid to the top of the pan. Cook for 1-1 1/2 hours.

Matzah Stuffing

2 large onions, finely chopped

1/3 cup parve margarine

1 cup celery, finely chopped

2/3 cups walnuts

6 to 8 matzah boards, broken into bits

2 eggs

1 1/4 cups clear chicken broth

In a heavy skillet, saute onion in margarine until golden brown. Add celery and saute until tender. Add remaining ingredients and cook all the way through.

Sweet Potato Tzimmes

2-16 ounce cans sweet potatoes in heavy syrup, drained

2 large apples, peeled, cored and cut into 1/4 inch slices

1.2 cup dark seedless raisins

1/4 cup coarsely chopped walnuts

1/2 cup honey

1/4 cup butter or parve margarine

1 teaspoon grated orange peel

1/2 teaspoon salt

1/8 teaspoon cinnamon

1/8 teaspoon ground ginger

Cut sweet potatoes into 1/4 inch slices. Layer in lightly greased 1.5 quart casserole with apples slices, raisins and walnuts.

Combine honey, butter, orange peel, salt, cinnamon and ginger in a saucepan. Heat until butter is melted and mixture is well blended. Pour over layered sweet potatoes and fruits.

Bake uncovered at 350 degrees for 1 hour, basting occasionally.　