New Passover Recipes and Tips from the Finalists in the First Ever Kosher Cook-off Competition
Submitted to: Food and Drink 
Posted: March 21 2007

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March 21 2007 (Jewswire.com) - Looking for new and innovative Passover ideas beyond the traditional dishes? The finalists in the first ever Simply Manischewitz Cook-Off live cooking competition share their winning recipes:

According to Laura, “Our Passover Seder is like many other American family Seders. We invite friends and family to bring their favorite haggada to read, followed by a fabulous meal!”

Passover Tuna Brie by Laura Diamond from Apopka, FL

Ingredients:

4 Passover Matzos Manischewitz Matzo

11 oz. can Manischewitz Tomato & Mushroom sauce

12 oz. can Tuna fish packed in water

3 med. Eggs- lightly beaten

¼ cup Half & half creamer

¾ cup Onion- diced

4 tbsp. Grated parmesan cheese

16 oz. Sour cream

Preparation:

Preheat oven to 375 degrees.

Place matzos into a large mixing bowl. Run water over matzos to moisten slightly. Drain extra water. Break matzos into about 1” pieces and place into large bowl. Add tuna, tomato & mushroom sauce, eggs, half & half, onion, and 2 tbsp. of cheese to the bowl. Mix well with a spoon. Pour into an 8” x 8” greased baking dish. Sprinkle the top of with remaining 2 tbsp. of cheese. Bake for 30 minutes. Serve hot or cold with sour cream on the side. Makes a great brunch or lunch entrée.

According to Rayzel, “There is nothing like a holiday, but in terms of Jewish holidays, Passover for me simply takes the cake! Literally it takes the cake, that is the leavened cake, but it also creates a whole special aura, because of the unique food preparations involved.”

Delectable Dumplings from Rayzel Yaish, Bergenfield, NJ:

Sauce Ingredients:

2 large onions

4 carrots

2 red peppers

2 tomatoes

1 cup fresh mushrooms

1/3 cup oil

1 6 oz can tomato paste

1 Tbsp sugar

1 cup water

Dumpling Ingredients:

11/2 cup Manischewitz Whole Wheat Matzo Meal

2 eggs

1 tsp salt

1/3 cup water

6 Tbsp oil

Preparation:

Peel onions and carrots, and chop all vegetables, sauté vegetables and add tomato paste and sugar. Add the cup of water to the veggies, cover and cook until veggies are soft and mixture is simmering.

In a bowl mix the matzo meal, eggs, salt water and oil, and form into walnut sized balls, drop into the veggie mixture and cook for 15-20 minutes. Serve as an appetizer of side dish at any Passover meal.

According to Andrea, “Every year I am in charge of a making one traditional dish and one non traditional dish. For the past few years it has been a soup. I have been making matzoh ball soup for as long as I can remember, but for the past few years I have been making a carrot and ginger soup to spice things up.”

Carrot and Ginger Soup from Andrea Bloom, Long Beach, CA:

Ingredients:

5lb peeled and chopped fresh carrot

1/2 cup chopped celery

1 white onion diced

1 potato peeled and chopped

5 oz peeled and chopped fresh ginger

2 bay leaf

2 clove garlic diced

3 cup Manischewitz chicken stock

1/4 cup Manischewitz olive oil

1/2 cup brown sugar

2 tbsp ground cinnamon

1 tbsp ground allspice

Preparation:

In a 6 qt. stock pot heat the olive oil add the celery, onion, garlic, carrot, and potato. Sauté over medium heat for 5 minutes. Add the ginger, chicken stock and water to cover the vegetables. Add the seasonings, sugar cinnamon and allspice, and bay leaf. Bring the soup to a boil and simmer for 30 to 45 minutes until the carrots are soft. When the mixture is ready put into a blender and puree. Take the bay leaf and ginger out before you puree. Put thru a strainer and bring back to a simmer. Adjust the seasonings to taste and enjoy.

Serves 10 to 12

According to Candace, “Although we don't keep kosher at our house, I do have friends who celebrate the holidays. I enjoy learning about the different traditions and creating custom Jewish dishes with unique twists.”

Turkey Stuffed Cabbage with Spicy Cherry Sauce from Candace McMenamin,

Lexington, SC:

Ingredients:

Manischewitz cooking spray

1 1/2 pounds kosher ground turkey

1/2 cup Manischewitz matzo meal

1 large egg, lightly beaten

3/4 teaspoon Manischewitz poultry seasoning

1/4 teaspoon allspice

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 large head green cabbage

1 jar Manischewitz cherry preserves

1/2 cup golden raisins

1/4 cup packed brown sugar

1 (12oz.) bottle chili sauce

1/4 cup fresh lemon juice

Preparation:

Preheat oven to 375 degrees. Prepare a shallow 5-quart casserole dish with cooking spray. In a medium bowl, combine ground turkey, matzo meal, egg, poultry seasoning, allspice, salt, and pepper. Set aside until needed.

Separate the leaves from the cabbage. Cut away the thickest part of the stem and discard. Place a heaping 1/3 cup of the turkey filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling, overlapping them slightly, and then starting at the stem end, roll up the leaf into a bundle. Place each roll into prepared casserole dish. (Save leftover cabbage for another use.)

In a small saucepan, combine preserves, raisins, brown sugar, chili sauce, and lemon juice. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and continue cooking until sugar has dissolved. Pour evenly over cabbage bundles. Cover with foil and bake 1 hour or until cooked thoroughly.

Cook-Off Background:

Manischewitz, the leader in quality specialty kosher foods for over 118 years, invited food lovers nationwide to enter for the chance to be one of 30 semi-finalists to compete in one of three live, judged regional cook-offs in: Northern New Jersey in October; Southern Florida in November; and in Southern California in December. More than 3,000 entries were received. Semi-finalists won $50 (ARV) in prizes. Finalists received $2,000 (ARV) in prizes and advanced to the final competition in New York City in February 2007 and competed for the Grand Prize valued at $20,000 (ARV), including a complete set of GE Profile kitchen appliances with a total estimated retail value of $10,000; and a $5,000 check from Manischewitz. The competition followed kosher guidelines under the guidance of the Manischewitz Rabbi - Rabbi Horowitz and was judged by a prestigious panel of judges in each market.

About R.A.B. Food Group

The R.A.B. Food Group, LLC is a specialty food company that includes the Manischewitz®, Season®, Guiltless Gourmet®, Asian Harvest™, Horowitz Margareten® and Goodman’s® Rokeach and Mispacha brands. The company offers a diversified line of premium food products that cover over 60 different categories.

The Manischewitz brand was founded in a small bakery built to make Passover matzo in 1888 by Rabbi Dov Behr Manischewitz in Cincinnati, Ohio. In 1932, Rabbi Manischewitz opened a plant in Jersey City, NJ, replacing the operation in Cincinnati. This move paved the way for the introduction of new products like Tam Tam Crackers, Chicken Soup, Noodles and Gefilte Fish. Today, Manischewitz continues to introduce unique, delicious, premium specialty food products such as Pareve Cake Mix and Wasabi Creamy Horseradish sauce.

For more Cook-off contest details, winner info, recipes and photo, log onto www.manischewitz.com or contact Lisa Jagniatkowski at 973-744-0707

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