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 Passover

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Bete'avon!
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PostSubject: Passover   Tue Feb 05, 2008 7:53 pm

We need a week of GF and yeast free eating so start gathering your recipes here!

To start , here is a site with 71 GF Passover recipes!

http://www.recipezaar.com/cookbook.php?bookid=112835

Maccarons!
Brisket by Emeril!
Matzah balls and Kneidlach!
Kugel!
pancakes!
cheesecake
Pizza!

And much more!

Don't forget to add your own tried and true here!

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Bete'avon!
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PostSubject: Gluten Free Bay   Wed Feb 06, 2008 12:31 am

She has some passover recipes on there, you have to use your find tool with keyword passover to find them down quite a bit on the page ( there are Chanukah recipes on top) but search for them, some look interesting. Many, many Vegetarian dishes, some lamb ones, fish, sides, and a few deserts and breakfasts.

http://glutenfreebay.blogspot.com/search/label/passover

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Bete'avon!
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PostSubject: Re: Passover   Wed Feb 06, 2008 12:35 am

Dont' forget to check out this Passover Pizza crust I posted, it really wasn't a recipe for Passover but the ingredients qualify it!

http://verypeculiarpeople.forumotion.com/breads-crackers-snacks-f12/pizza-for-passover-t182.htm?highlight=pizza

This can also be used to make a breakfast pizza that would be good. Try baking the crust with only some oil sprayed on top, then spread some cream cheese on top and add some lox and capers and some fresh dill! serve with scrambled eggs, should make a breakfast fit for company even!

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HadassahSukkot

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PostSubject: (KLP) Ka’ik ib’Fis’dok (Flourless Pistachio Cookies)   Wed Feb 06, 2008 4:28 am

This one I found via one of the Celiac Forums I am on, and it was posted in a Jewish newspaper in the Pacific West. . . talking about recipes for Passover, and the writer's Sephardi Pesachim.

http://www.jewishsf.com/content/2-0-/module/displaystory/story_id/21966/format/html/edition_id/444/displaystory.html

Ka’ik ib’Fis’dok (Flourless Pistachio Cookies)
Makes 12-18


1 1/2 cups shelled pistachios
2 large egg whites
3/4 cup granulated sugar


Preheat oven to 350 degrees. Place the pistachios in a food processor and blend until finely ground. Set aside. In a large bowl, beat the egg whites on high speed with an electric hand-held mixer, until stiff peaks form. Gently pour sugar over stiff egg whites and fold in with a wooden spoon. Add the pistachios and fold in with a wooden spoon, until fully incorporated.

One tablespoon at a time, place the pistachio dough on a greased baking sheet (I used my Silpat), leaving 1 inch between each cookie. Bake until lightly golden around the edges, about 15 minutes. Cool 30 minutes before removing from the sheet or cookies may break.
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PostSubject: Re: Passover   Fri Feb 08, 2008 9:57 am

Gluten Free By the Bay has posted a Passover Roundup of Recipes

There are so many!
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PostSubject: Re: Passover   Sat Feb 09, 2008 3:24 pm

HadassahSukkot wrote:
Gluten Free By the Bay has posted a Passover Roundup of Recipes

There are so many!
I already posted that in post #2 titled Gluten Free bay. Wink

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Last edited by on Sat Feb 09, 2008 3:45 pm; edited 2 times in total
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PostSubject: Sources for Passover ingredients or ready made items   Sat Feb 09, 2008 3:42 pm

Check out this thread for sources of Kosher for Passover GF items

What to eat for Passover

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HadassahSukkot

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PostSubject: Re: Passover   Thu Mar 13, 2008 9:46 am

I didn't see this one posted, so I hope I'm not accidentally reposting... you know what 'pregnancy-brain' is like.. Razz

Damp Apple and Almond Cake AKA "A Passover Cake that Really Works"
Quote :

Damp Apple and Almond Cake
From Feast by Nigella Lawson

Ingredients
3 tart apples, such as Braeburn, Granny Smith or Jonathan
2 tablespoons lemon juice, divided
2 teaspoons sugar
Canola oil or spray to grease pan
8 eggs
3 1/4 cups ground almonds (may be sold as almond meal, which I've found at Whole Foods and My Organic Market)
1 3/4 cups superfine sugar (also known as caster sugar)
1/2 cup slivered or sliced almonds

Method
• Peel, core and roughly chop apples. Place in a saucepan with 1 tablespoon of lemon juice and sugar, and bring to a boil over medium heat. You may need a wee bit of water to keep things moist. Cover, reduce heat, and cook for about 10 minutes, or until you can mash apple into a rough puree with a wooden spoon or fork. Remove from heat and allow to cool.
• Preheat oven to 350. Grease 10-inch springform pan and line bottom with parchment paper.
• In the bowl of a food processor, add eggs, ground almonds, superfine sugar, cooled apple mixture and remaining tablespoon of lemon juice, and whiz until combined. Pour batter into prepared pan, sprinkle with almonds and bake for about 45 minutes. Check after 35 minutes and test doneness with a toothpick inserted in center (should be nearly clean).
• Cool for 10 minutes then remove sides of pan. Serve slightly warm. Keeps for about 1 week.

it looks good, and I usually don't give anything with cooked apples a second glance.
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PostSubject: From Aish some non- gebrokts recipes   Thu Apr 03, 2008 10:25 pm

April 03, 2008
A Delicious Taste of Pesach Tradition <--------this is the link ,click here
By Tamar Ansh

EGGPLANT NICOISE
SWEET AND TANGY SPINACH GRAPEFRUIT SALAD
MOCK SALMON SPREAD
FAMOUS BROWNIES ( made with potato flour)



All of these recipes are Celiac friendly with no substitutions needed.

Enjoy!

Bete`Avon!Very Happy

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PostSubject: Recipes with Chabad.org   Wed Apr 16, 2008 9:05 am

I was poking around on Chabad's website today and saw they have a lot of recipes on there that are safe for Celiacs in their Passover Recipe section.


Ya'll might want to check it out. some of these, I had never thought of or heard of doing. There's even a recipe for egg-noodles!
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PostSubject: Re: Passover   Wed Apr 16, 2008 5:56 pm

speaking of noodles, I finally got the non gebrokts ones that Manischewitz makes , I grabbed 4 bags of them and found some great pasta too! In many different shapse,. of course I won't use it all for passover but you have to buy now because they don't make it later.

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