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Showing: Coconut Crust - Haroset for Passover

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Coconut Crust

Submitted by: Carol

You might want to forget the filling and just munch on the fabulous coconut crust. And it 's so simple to make. Coconut and melted butter are combined and pressed into the bottom of a 9-inch pie plate. Bake for 15 minutes, cool and fill with your favorite pie stuff.

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Coconut Macaroons II

Submitted by: Robin J.

This is a very simple coconut macaroon recipe that uses only 4 ingredients. Condensed milk gives it a richer flavor than most.

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Coconut Meringues

Submitted by: Emily

Very good if you like meringue stuff!

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Cornish Game Hens with Garlic and Rosemary

Submitted by: MOONANDBACK

Lemon- and rosemary-infused, little game hens basted with a wine and garlic broth make any occasion special.

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Country Club Prime Rib

Submitted by: SWM

Here is how we used to do prime rib at a country club where I cooked 20 at a time every Saturday afternoon.

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Creamed Spinach I

Submitted by: sal

Spinach creamed with evaporated milk and simmered with onion and garlic.

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Creamy Garlic Dip

Submitted by: J

Creamy Garlic Dip is great with pretzels, chips, crackers and veggies. It tastes best when chilled overnight. Adjust the spices to taste. The recipe may be doubled.

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Dad's Best Haroset

Submitted by: Citygirlturnedchef

Home Town: Washington, D.C., USA

Chopped apples, walnuts, and pecans mingle with red wine and cinnamon for this traditional Passover treat. This recipe contains no additional sugar.

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Date Haroset

Submitted by: Katy

Dates and raisins are simmered in a touch of wine, rolled with cinnamon and nuts into bite-sized balls, and dusted with confectioners' sugar to make a scrumptious treat for your holiday gathering.

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Delmonico Potatoes

Submitted by: MARBALET

Cooked and grated potatoes are layered in a baking dish with a yummy spice concoction, a layer of sour cream and milk, and then cheese. The layers are repeated one more time and baked. Potato heaven.

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Divine Asparagus

Submitted by: Talking Head

Home Town: Nasik, Maharashtra, India

Living In: Sterling, Virginia, USA

A divine side dish for almost any main dish. Asparagus sauteed in garlic butter, then finished off with a red wine and raisin sauce. Quick and easy (Isn't this what we're are all looking for?)!

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Eggplant Antipasto

Submitted by: Phyllis Zusman

This dish is easy to prepare and freezes well. Baked eggplant is mixed with an array of vegetables and flavors. It's a great way to make the most of the garden! Serve it cold with crackers or pita bread.

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Fig and Olive Tapenade

Submitted by: Anne

This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.

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Flourless Chocolate Cake I

Submitted by: Maggie

A dense chocolate cake for those of us who can't tolerate wheat or gluten.

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Flourless Chocolate Cake II

Submitted by: Shana Hillman

Perfect for chocolate lovers! Serve this dense and fudgy cake dusted with confectioners' sugar, glazed with ganache, or with whipped cream or ice cream.

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Garlic Prime Rib

Submitted by: Chef Mike

Living In: Soddy Daisy, Tennessee, USA

A garlic, thyme, and olive oil marinade covers your prime rib roast for 5-star results. This “secret” recipe is a secret no more!

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Garlic Red Potatoes

Submitted by: MARDI1030

Home Town: Macclenny, Florida, USA

Living In: Jacksonville, Florida, USA

Red potatoes are baked with butter, garlic, lemon juice and Parmesan cheese.

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Garlic Salmon

Submitted by: LILIO

A large salmon filet, steamed in foil and cooked either in the oven or barbecue. It's seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper and green onions.

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Gefilte Fish

Submitted by: Eileen Mintz

Several varieties of fish are ground up with onions, carrots, eggs, matzo and seasonings, and cooked slowly in homemade fish stock to make this traditional dish. Prepare the fish balls the day before you want to serve them to let the flavors meld.

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