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Updated: Passover Made Easy With Recipes From Top Home Chefs
Contest Winners Shares New Passover Recipes
Manischewitz
Sloppy Moses
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Published: March 24, 2009
Updated: 03/24/2009 02:58 pm
Secaucus, NJ - Just in time for Passover, winners from the Simply Manischewitz Cook-off share these recipes sure to delight their family and friends. More than 3,000 people nationwide – Jewish and non-Jewish, entered the Third Annual Simply Manischewitz Cook-off. From that list, five finalists and one grand prize winner were selected. Here are two of the award winning selections you can make at home.
Try "Marvelous Mediterranean Meatball Sliders," which earned Amy Siegel of Clifton, NJ the grand prize title:
*Marvelous Mediterranean Meatball Sliders
1 cup Manischewitz Matzo Meal (kosher for Passover)
2 lb. ground turkey
1 tsp. kosher salt
1 tsp. Black pepper
1 tsp. Garlic powder
1 tsp. Onion powder
1 cup mint leaves, chopped
1 large egg
1 TBSP extra virgin olive oil
1 large Bermuda onion, thinly sliced
1 box Manischewitz tam tams (kosher for Passover)
1 head Bibb lettuce, washed and patted dry
1 bottle Manischewitz Creamy Thousand Island dressing (kosher for Passover)
Manischewitz non-stick cooking spray
1. In a large mixing bowl, combine turkey with the spices and mint leaves, and 1 egg. Shape mixture into small meatballs. Heat a grill pan or large skillet over medium-high heat. Spray with nonstick cooking spray. Grill meat balls for 3-5 minutes per side, until no longer pink in center.
2. Next, heat a large skillet over medium high heat. Add olive oil and Bermuda onion. Sauté for 10-12 minutes, until softened and golden.
3. To assemble slider; on a plate, place 1 tam tam, top with small lettuce leaf, cooked meat ball, onions, 1 tsp. of Creamy Thousand Island, and top with tam tam. Garnish with additional chopped mint leaves. Serve remaining sauce on the side for dipping.
Also try finalist, NYC's Myra Smolev's "Sloppy Moses" dish:
*Sloppy Moses
3 oz. Manischewitz potato pancake mix (kosher for Passover)
1 each large egg
Extra virgin olive oil
8 oz. Fresh sliced mushrooms
1 each large sweet onion, chopped
1 lb. Chopped meat – kosher chuck
Manischewitz extra virgin olive oil cooking spray
1 Manischewitz original marinara sauce (kosher for Passover)
Water (16 oz. bottle)
Table salt
1 pkg. Shredded broccoli slaw for garnish
1 pkg. Shredded carrot slaw for garnish
Cucumber for garnish
1. Preheat oven to 475°. Prepare potato pancake batter as per package directions. Allow to thicken and add 1 TBSP. of vegetable oil. Stir. Generously spray 2, 8" round baking pans with Manischewitz extra virgin olive oil spray. Pour 1/2 batter into each and bake for 20 minutes or until edges turn brown and crispy. Turn and bake 15 minutes or until pancake is tan. Take out of oven and cool. Meanwhile in large skillet add vegetable oil, enough to cover bottom in thin layer. Sauté chopped onion until light brown, adding more oil if needed. Add sliced mushrooms and continue to sauté until dark brown. Add chopped meat and cook until browned. Place one pancake on a round serving plate. Spread meat mixture evenly. Cover with second pancake. Dot top with Manischewitz marinara sauce. Cut 6 pie portions and separate so you can place a small bowl of the heated sauce in the center. Dip Sloppy Moses wedges into sauce or pour over meat mixture.
Chicago finalist, Shana Schuman's "Meaty Manischtroni" dish:
Meaty Manischtroni
Kosher Meat
2-3 TBSP olive oil
1 1/2 2 lbs. flanked short ribs – 1/2 inch cubed
1 large yellow onion, diced
1 can canned carrots
1 can canned mushrooms
1 can sliced white potatoes
1 cup Manischewitz beet borscht (kosher for Passover)
2 cans Manischewitz clear chicken consume (kosher for Passover)
1 cup Manischewitz egg noodles (kosher for Passover)
1 tsp. Fresh basil for garnish (large and small leaves on stem patted dry)
Salt & pepper for seasoning
Water
1. Heat 2 tablespoons olive oil over medium high heat in a heavy six quart soup pot and add the cubed beef. Sprinkle salt, pepper, and season all over the meat as it cooks.
2. Sear the meat until brown all over. A dark brown crust will form. Transfer the meat to a bowl. Reduce heat to medium and add diced onion.
3. If the soup pot looks dry, you may add another tablespoon of oil. Stir diced onion over heat until translucent about 6 minutes. Return meat to pot.
4. Add Manischewitz beet borscht and stir. Add vegetables. Stir. Add Manischewitz beef broth and water. Increase heat to high. When water reaches a boiling point add Manischewitz noodle flakes and cover.
5. Cook until noodles are soft about 6 – 8 minutes. Reduce heat and simmer soup for approximately 30-40 minutes. Keep the pot covered. When ready to serve add extra salt and pepper to taste and garnish with a sprinkle of Season All and chopped fresh basil.
Try Denver finalist's Debbie Leebove's "Mani" Meatloves dish:
"Mani" Meatloves
Kosher Meat
3/4 cup Manischewitz beet borscht (kosher for Passover)
1 box Manischewitz garlic tam tam crackers (kosher for Passover)
1 1/2 lb. lean ground beef
1/2 cup ketchup
1/3 cup yellow mustard
1 egg
Salt & Pepper for seasoning
1tsp. garlic powder
1 tbsp. lite brown sugar
1 tsp. white vinegar
Fresh Swiss chard OR collard greens for garnish
Fresh red beets for garnish
1. Preheat oven to 375 degrees. Spray muffin tin with non-stick spray.
2. In a large mixing bowl, stir together the ketchup, mustard, salt & pepper, garlic powder, brown sugar and white vinegar
3. To separate the borscht, place a strainer over another mixing bowl and pour the soup through the strainer. Measure out 1/2 cup beets and ¼ cup liquid and stir into the ketchup mixture.
4. Measure out 2/3 cup of ketchup mixture into a smaller bowl and set aside. Reserving for the end to spread on the Mani's before they go into the oven.
5. Whisk the egg and add it to the large mixing bowl with other ingredients.
6. Pour Garlic Tam Tam crackers into the Ziploc bag. With a rolling pin or mallet, crush the crackers until they are the size of crumbs. Measure out 3/4 cup of Tam Tam crumbs and add them to the large bowl as well.
7. Add the ground meat to ingredients. With your hands, mix everything together and separate Mani mixture evenly into 8 muffin cups.
8. Add a few squirts of ketchup to the reserved mixture that was previously placed in the small bowl and spread it on top of each 'Mani' with a spoon or small spatula.
9. Put the Mani's in the oven for 20-25 minutes.
10. Let the Mani's rest on the counter for 10 minutes. To remove them from pan, slide a fork under each Mani and lift it gently out of its cup.
Try Issaquah, WA finalist Elise Lalor's "Laced Lamb with Figs" dish:
Laced Lamb with Figs
Kosher Meat
2 cup balsamic vinegar
1 cup dried black mission figs cut into quarters
1/4 cup Manischewitz Honey (kosher for Passover)
1 1/2 pound potatoes, peeled and covered with cold water
1 item Manischewitz Butter flavored cooking spray (kosher for Passover)
3/4 cup chopped parsley plus extra sprigs for garnish
6 x 6 ounce amb fillets, (loin of lamb) fat and silver skin removed
1/2 cup Manischewitz Italian Herb Coating Crumbs (kosher for Passover)
Salt
Pepper
Water
1. Preheat oven to 400 degrees F.
2. In small saucepan, bring balsamic vinegar to boil over medium heat. Simmer until vinegar is reduced to half. Add figs and honey and continue to simmer for 15 minutes. Season with salt and pepper. Remove from heat and keep warm.
3. Grate potatoes coarsely and squeeze off extra liquid. Transfer to bowl and season with salt and pepper.
4. Heat 10-inch non-stick skillet over low heat and spray with cooking spray. Spread 1/6 of grated potatoes on skillet and cook over low heat for 10-15 minutes or until golden brown on one side only.
5. Place potato cake on parchment paper to rest while making the remaining 5 cakes. Sprinkle each potato cake with 2 tablespoons chopped parsley. Set aside.
6. Heat skillet to medium high, spray with cooking spray. Sauté lamb fillets quickly until browned. Remove lamb fillets to platter and let cool slightly.
7. Pat dry lamb fillets using paper towels. Season fillets with salt and paper and coat with coating crumbs.
8. Place each fillet on top of a potato cake. Fold cake over fillet and tuck in the ends. Place seam side down in oven proof baking dish.
9. Bake in preheated oven for 10-15 minutes.
10. Remove from oven and let rest 5 minutes.
11. Cut each fillet in half and serve immediately with honeyed figs. Garnish with parsley sprigs.
*All recipes were adapted to be Kosher for Passover by chef and cookbook author Sarah Lasry. For more information please contact Helen Magg at 973.744.0707 or Helen.Magg@bhgpr.com.
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