Traditional Chicken Soup

Simmer the entire chicken with onions, celery, and onions to create an amazing combination of flavors. The appetizing and mouthwatering aroma of the broth will make your guests a fan of this wonderful Passover dish.

Ingredients

• 6 carrots (peeled and chopped)
• 4 celery stalks (cut into 1-inch pieces)
• 2 1/2 tsp of kosher salt
• 1 yellow onion (quartered)
• 1 tsp of black peppercorns
• 1 chicken (4-pound)

Preparation

1. Put the chicken in a pot.
2. Add the onion, celery stalks, and carrots into the pot.
3. Add peppercorns, salt, and cold water to cover the chicken.
4. Bring the ingredients to a boil, decrease heat, and take off the foam that forms at the top.
5. Cook the chicken for 30 minutes.
6. Place the chicken into a bowl to allow it to cool.
7. Strain the chicken broth, putting aside the vegetables.
8. Shred the chicken and add it to the soup.
9. Serve.

Spicy Chicken Delight

With your hands full, making all the preparations for Passover, you need to prepare something you can cook fast and quickly. The spicy chicken delight is recipe you can prepare in a jiffy. The dish will taste delicious and save you a lot of time.

Ingredients

• 1 tbsp of olive oil
• 1 whole chicken (3 pound)
• 1/4 tsp of black pepper
• 1/4 tsp of dried basil
• 1/4 tsp of dried oregano
• 1/4 tsp of paprika
• 1/4 tsp of salt
• 1/8 tsp of cayenne pepper

Preparation

1. Preheat your oven to 450 degrees Fahrenheit.
2. Wash the chicken with cold water, remove the fat, and dry it with a paper towel.
3. Place the chicken into a baking pan.
4. Rub the chicken with olive oil, combine salt, black pepper, basil, oregano, paprika, and cayenne pepper together, and sprinkle it on top of the chicken.
5. Bake the chicken for about 20 minutes, decrease the heat to 400 degrees Fahrenheit, and continue to bake for 40 minutes.
6. Allow the chicken to cool for about 15 minutes and serve.

Raisin Farfel

You need to serve something sweet at the Passover as well. Why don’t you try cooking raisin farfel? You can cook several to serve and save to eat later in the week. This is the perfect sweet dish to serve to your guests after dinner.

Ingredients

• 6 eggs (beaten)
• 4 tbsp of butter
• 2 tbsp of ground cinnamon
• 2 cups of farfel
• 1/2 tsp of salt
• 1/2 cup of raisins
• 1 cup of white sugar

Preparation

1. Preheat your oven to 350 degrees Fahrenheit.
2. Grease a baking dish (8 X8).
3. In water, soak farfel for 10 minutes and drain.
4. In a bowl containing the farfel, include the beaten eggs and allow it to stand for 10 minutes.
5. Add in the salt, sugar, butter, raisins, and cinnamon.
6. Place the mixture into the baking dish to bake it for 60 minutes.
7. Serve.

Matzoh Balls

Ingredients

• 1 cup of matzoh meal
• 1 tsp of salt
• 1/2 cup of cold water
• 1/2 tsp of garlic powder
• 1/2 tsp of white pepper
• 2 tbsp of chicken broth
• 3 eggs
• 4 tbsp of vegetable oil
• 8 cups of chicken broth

Preparation

1. Place 2 eggs whites in a bowl, place yolks in another bowl, and whisk the eggs whites together to make fluffy and light.
2. Crack the third egg and include it to the yolks.
3. Use a fork to beat the yolks, folding them into your egg whites.
4. Include vegetable oil, matzoh meal, 2 tbsp of chicken broth, white pepper, water, chicken broth, salt, and garlic powder and fold them into the mixture.
5. Place them in the fridge for an hour.
6. In a pot, place 8 cups of chicken broth and bring to a boil over medium-high heat.
7. Take out the matzoh mixture from the fridge, use hands to take out the mixture, and form a ball.
8. Use a slotted spoon to put the matzoh ball into the chicken broth and decrease heat.
9. Cover the out to allow the balls to cook for 45 minutes.
10. Serve the matzoh ball with the chicken broth.

Salad With Poached Salmon

Ingredients

• Kosher salt and black pepper
• 6 cups of watercress (without stems)
• 3 tbsp of horseradish
• 3 beets (peeled and sliced thinly)
• 2 tbsp of dill (chopped)
• 1/4 cup of rice vinegar
• 1/2 cup of sour cream
• 1 tbsp of rice vinegar
• 1 pound of salmon fillet (without skin)

Preparation

1. Put the salmon in a skillet and season it with 1/4 tsp pepper and 1/4 tsp salt.
2. Include 1/4 cup vinegar and water to cover the salmon.
3. Allow the salmon to simmer over medium-heat for about 15 minutes.
4. Place the salmon in a plate and put it in the fridge for about 20 minutes.
5. Use a flake to make bite-sized salmon pieces.
6. In a bowl, add horseradish, sour cream, 1 tbsp of vinegar, 1/2 tsp of salt, and 1/4 tsp of black pepper.
7. In the serving bowls, place watercress, beets, and salmon.
8. Pour dressing over the salmon, sprinkle with the dill pickle, and serve.

Charoset

Ingredients

• 1 cup of raisins
• 1 cup of walnuts
• 1 tsp of lemon zest (finely grated)
• 1/2 cup of orange juice
• 1/2 tsp of ground cinnamon
• 1/4 cup of honey
• 1/4 cup of kosher red wine
• 2 apples (peeled and chopped roughly)
• Kosher salt

Preparation

1. Heat your oven to 350 degrees Fahrenheit.
2. On a rimmed baking sheet, spread the walnuts to toast them in the oven, tossing them occasionally, for about 10 minutes.
3. Allow them to cool, and then chop them.
4. Combine the orange juice and raisins in a saucepan and place it over medium-low heat for about 7 minutes.
5. Allow them to cool and add in wine, lemon zest, 1/4 tsp of salt, honey, and cinnamon.
6. Combine walnuts and apples in the bowl with the raisin mixture and mix to combine.
7. Cover it and allow it to site for about 4 hours before serving.