1 yellow onion diced
1 large tomato diced
1 loaf of gefilta fish
Saute the onions and tomatoes. Drizzle some olive oil into a small loaf pan then place the gefilta fish in it (remove the paper beforehand) Pour the veggies on top and bake it on 400 for about 1 1/2 to 2 hours. (Uncovered for the first half hour and covered for the remaining time)
1 onion, chopped
7 cloves garlic, minced or chopped small
1 jar marinara sauce PLUS a little bit extra
1 15 oz can of tomato puree or sauce
1 lb of extra lean ground beef
Spelt matzah boards
Preheat oven to 375 degrees.
Brown beef in a big deep frying pan. Meanwhile, saute onion and garlic in a different frying pan. When beef is browned, add the jar of marinara sauce (not the little bit extra that you need for later) and can of tomato puree or sauce and spices. When onion and garlic is ready, add it to the meat sauce mixture. Mix well.
In a 9×13 pan, put the extra marinara sauce in the pan just to coat the bottom. Layer matzah and meat sauce, by first starting with matzah and ending with meat sauce on top.
Cover well with aluminum foil and bake covered for 1 hour. Then bake uncovered for a bit (optional).
Boneless skinless chicken breast, sliced into cutlets of about 3/4 inch thickness
Jason’s flavored Passover coating crumbs
Manischewitz Italian seasoned Passover coating crumbs
chicken soup powder (msg free)
Preheat the oven to 425 degrees.
Mix both types of coating crumbs with all of the spices and set aside. Coat the chicken cutlets in olive oil and then dip into crumb mixture.
Place on a greased cookie sheet and sprinkle a little paprika on each piece. Spray each cutlet with cooking spray. Bake for about 20-25 minutes (depending on thickness of cutlets), flipping pieces once in the middle of cooking time.