Thursday, March 6, 2008

Kosher recipes from Manischewitz

Southwestern Potato Kugel

from Evan Levy - Danville,CA

2 boxes Manischewitz® Potato Pancake Mix
4 eggs
3 teaspoons chili spice
16 ounces diced green chiles (2 cans drained)
16 ounces corn (fresh off cobb or canned)
30 ounces black beans (2 cans drained)
2 cups shredded sharp cheddar cheese
6 tablespoons vegetable oil

Mix 2 boxes of Manischewitz® Potato Pancake Mix according to box directions (combine mix, 4 large eggs and 4 1/2 cups water) in large bowl. Add drained chiles, corn, black beans and 1 1/4 cup cheese to mixture. Grease bottom of glass baking dish with 2 tablespoons oil. Pour potato mixture into baking dish. Drizzle 2 tablespoons of oil on top of potato mixture. Bake in 425 degree F oven for 30 minutes. After 30 minutes, sprinkle remaining cheese on kugel and bake an additional 15 minutes.

Fantastic Flounder Rolls

Joy Devor - Far Rockaway, NY
Serves 4

4 long fillets fresh sole
1 container (10 ounces) fresh sliced button mushrooms
2 Spanish onions, chopped
2 – 3 tablespoons Manischewitz® Extra Virgin Olive Oil
1 box Manischewitz® Everything Tam Tams
1/3 cup corn flake crumbs
2 bottles Thousand Island dressing

Curly parsley
Red pepper

Preheat oven to 350 degrees F. Sauté onions in oil until soft and translucent. Add mushrooms and continue to sauté until mushrooms are nicely browned. Season to taste with salt and pepper. Crush Manischewitz® Tam Tams lightly and add to mushroom onion mixture, continuing to crush tams until they’re in very small pieces. Take a piece of fish, spread a generous tablespoon of Tam Tam mixture in center of fillet and roll like a jelly roll. Place in greased baking sheet seam side down. Continue with each fillet. Liberally pour Thousand Island dressing over fish. Sprinkle corn flake crumbs over fish. Bake for 20-25 minutes until cooked through. Garnish with curly parsley and red pepper. Serve warm or cold.

Falafel Pizza

Joe Carver - Philadelphia, PA

1 box Manischewitz® Falafel Mix
1 jar Manischewitz® Hummus
2 tablespoons Manischewitz® Extra Virgin Olive Oil
1 cucumber
4 ounces black olives
4 ounces stuffed green olives
1 tomato
2 tablespoons dried or chopped fresh oregano

Pre-heat broiler (high). Mix Manischewitz® Falafel and Hummus mixes per package directions, season hummus with salt and pepper to taste. Thinly slice cucumber, olives and tomato. Coat round pizza pan with half of the olive oil. Spread falafel mixture 1/2-3/4 inch thick circle on the pizza pan and brush top with the remaining olive oil. Place the falafel under the broiler for 3 minutes. Turn and broil for another 2 minutes. Remove from oven and let cool. Top "pizza" crust with hummus mixture spreading evenly over the crust. Top with thin slices of cucumber then the cut tomato and olives. Sprinkle oregano evenly on top. Cut into 8-16 wedges and serve at room temperature.

Beef Tenderloin with Marsala Mushroom Sauce

from Julie Hession - Las Vegas, NV

2 cups sliced cremini mushrooms
3 tablespoons flour
1/2 cups marsala wine
1/3 cup s minced shallots
3 tablespoons Manischewitz® Balsamic Vinegar
1 1/2 cups canned Manischewitz® All-Natural Ready-to-Serve Beef Broth
4 (6 ounces) beef tenderloin steaks (1 inch thick)
1 1/2 teaspoons Manischewitz® Brisket & Steak Seasoning
Black pepper

Combine the sliced mushrooms and flour in a medium bowl and toss well to coat. Combine the marsala, shallots and balsamic vinegar in a medium skillet. Bring the mixture to a boil and then cook until thickened, about 3 minutes. Reduce the heat to medium. Add the beef broth to the skillet and cook for 1 minute. Add the mushroom mixture to the skillet and stir to mix. Cook, stirring constantly, until the mixture has thickened, about 3-4 minutes. Season with salt and pepper. Cover the saucepan and keep the sauce warm over very low heat while you prepare the steaks.

Prepare steaks: In a small bowl, mix the Brisket and Steak Seasoning with 1/2 teaspoon coarsely ground pepper. Rub the seasoning mixture evenly over the 4 pieces of steak. Heat a non-stick skillet (or grillpan if preferred) over medium-high heat. Add the steaks and cook for 3 minutes on each side or until desired degree of doneness. Serve the steaks with the Marsala-Mushroom sauce.

Chicken in Balsamic Cherry Sauce

from Greg Fontenot - The Woodlands, TX
Serves 6

6 chicken breasts, boned
2 teaspoons salt
2 tablespoons Manischewitz® Extra Virgin Olive Oil
1 cup thinly sliced onions
1/4 cup Manischewitz® Balsamic Vinegar
1 cup Manischewitz® All-Natural Ready-to-Serve Chicken Broth
1/2 cup dry white wine
1 jar Manischewitz® Cherry Preserves
Flat leaf parsley for garnish

Pat dry chicken and season with salt and pepper. In a heavy skillet, heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons. Add wine and broth, bring heat to high and reduce by half. Add cherry preserves and cool for an additional 5 minutes until the sauce is thick. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.

Southern Smothered Burgers

from Tracy Rapp - Memphis,TN

3 pounds hamburger meat
2 eggs, beaten
3 medium to large yellow onions, sliced
1/2 cup Manischewitz® Matzo Meal, divided
2 teaspooons seasoned salt
1 teaspoon pepper
1 teaspoon garlic powder
2 cups pareve beef soup base - 4 teaspoons powder add to 1 cup hot water
Non-stick cooking spray

Garnish (if desired):
Red leaf lettuce
Mustard – squeeze bottle
Ketchup – squeeze bottle
Sesame seed bun

Pre-heat oven to 400 degrees F. Heat skillet and saute pan on medium-high heat. Slice onions and sauté in 12" skillet that has been sprayed with non-stick cooking spray; stir frequently until browned. In a large bowl, beat eggs, mix season salt, garlic powder and pepper. Add hamburger meat and 1/3 cup Manischewitz® Matzo Meal and combine well. Put 2/3 cup matzo meal on a plate. Form patties from the hamburger mixture and coat all sides with matzo meal. Spray sauté pan with non-sticking cooking spray and put hamburger patties into pan and brown on both sides until almost cooked through. Mix 4 teaspoons of parve soup base with 1 cup hot water and set aside. Spray 9" X13" Pyrex with non-stick cooking spray and place patties in dish. Pour onions into sauté pan and mix in "drippings" and then pour over and "under" patties. Pour soup base mixture into Pyrex over burgers and onions. Put in oven, uncovered for 40-45 minutes.

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