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Seder Recipes 166

Jewish Style Sweet and Sour Brisket

Jewish Style Sweet and Sour Brisket

  • Rating
  • Reviews
  • 84
"Tender beef brisket is smothered in a tangy and sweet gravy." — by Louise 
Chocolate Macaroons I

Chocolate Macaroons I

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  • Reviews
  • 81
"Chewy coconut with the sweetness of chocolate, these macaroons best served cold or partially frozen." — by Erma Bridgeman 
Simply Steamed Asparagus

Simply Steamed Asparagus

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  • Reviews
  • 68
"An easy way to cook fresh asparagus. Tender and tasty!" — by KIMIRAEJ 
The Best Steamed Asparagus

The Best Steamed Asparagus

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  • Reviews
  • 56
"This is the best way to cook asparagus to enjoy it's flavor. It comes out absolutely perfect. For the wine, we recommend Pinot Grigio." — by JOHN KARST 
Herby Roasted Potato Wedges

Herby Roasted Potato Wedges

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  • Reviews
  • 52
"This recipe is an easy alternative to mashed or boiled potatoes. Potatoes are roasted in the oven with fresh parsley, thyme and oregano." — by MELZIE22 
Chocolate Decadence Cake I

Chocolate Decadence Cake I

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  • 68
"This is the richest chocolate cake ever! Any questions?" — by Robin 
Roast Leg of Lamb

Roast Leg of Lamb

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  • 60
"Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable." — by MBENHAM 
Roasted Vegetable Chicken

Roasted Vegetable Chicken

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  • 55
"A whole chicken roasted with onion, carrots, celery and potatoes. Delicious any time!" — by sal 
Steamed Zucchini

Steamed Zucchini

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  • 49
"A quick and healthy way to make zucchini. " — by BARBLUVSFOOD 
Haroset for Passover

Haroset for Passover

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  • 47
"Sweet and tasty Haroset is made with apples, cinnamon, honey and sweet wine. Serve chilled or at room temperature." — by Jill M. 
Authentic Middle Eastern Hummus (Chummus)

Authentic Middle Eastern Hummus (Chummus)

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  • Reviews
  • 66
""Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"" — by Simone 
Wine Fondue

Wine Fondue

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  • 55
"A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked." — by MARCPTOR 
Amaretti

Amaretti

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  • 55
"This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert." — by Kevin Ryan 
Tapenade

Tapenade

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  • Reviews
  • 50
"Blend pungent ingredients--like Kalamata olives, anchovies and capers--to a tasty paste ...perfect with pita, crudite or crackers." — by Jim Clark 
Passover Apple Cake

Passover Apple Cake

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  • Reviews
  • 57
"My mother, Faye Grant, has been making this apple cake for her Seders for years. It's the best apple cake you'll ever taste!!" — by Shelley Ross 
Fennel in Wine and Honey

Fennel in Wine and Honey

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  • Reviews
  • 49
"A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard." — by shari p. 
Passover Chocolate Torte

Passover Chocolate Torte

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  • Reviews
  • 45
"Finish a special holiday meal with an elegant torte made from kosher margarine, eggs, sugar, ground almonds and morsels of chocolate. Dust with powdered sugar and top each slice with a fresh strawberry." — by NIBLETS 
Tangy Broccoli

Tangy Broccoli

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  • 42
"Cheesy broccoli with a kick!" — by beckie 
Apricot Brisket

Apricot Brisket

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  • 43
"Instant onion soup mix and dried apricots simplify preparation of this hearty braised beef dish. It requires long, slow cooking, but could be prepared in advance, refrigerated, and reheated." — by Abby J. Benner 
Eggplant Antipasto

Eggplant Antipasto

  • Rating
  • Reviews
  • 39
"This dish is easy to prepare and freezes well. Baked eggplant is mixed with an array of vegetables and flavors. Serve with crackers or pita bread." — by Phyllis Zusman 
 
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