A FEW TIPS:
It is acceptable to use dairy for Passover or the Seven Days of Unleavened Bread?
You can use dairy if you use the Kosher products.
How do you know it is Kosher?
Check the labels of the products. Foods that meet the Kosher dietary laws are labeled with one of the Kosher symbols, including: K, Circle U and Circle K. You can usually find these symbols in small type on the bottom front of the package. Kosher foods that contain dairy products usually contain a “D” or the word “Dairy” after the Kosher symbol.
Also; some Kosher foods have a P next to the seal.
Most flours are not allowed; unless you use Matzah Flour or Almond Flour. Again; be sure it has the Kosher for Passover seal. Almond Flour is wonderful for most substitutes for normal flour.
Can you use milk, or cream or whipped toppings when you cook Kosher?
Milk, Cream, Heavy Cream, Whipping Cream, Half and Half Cream Cheese, and other cheeses are fine as long as they are labeled Kosher for Passover. Read the labels and you will be safe.
Here are a few of our favorite recipes:
MATZAH LASAGNA
Ingredients
1 medium yellow onion, diced
3 cloves garlic, minced
2 teaspoons olive oil
1/2 cup butter
1/4 cup ALMOND flour
1 pint KOSHER FOR PASSOVER half-and-half
1/2 cup KOSHER FOR PASSOVER heavy cream
1/2 cup KOSHER FOR PASSOVER milk
3/4 cup KOSHER FOR PASSOVER Parmesan cheese, grated
2 cups frozen spinach, chopped
1 (32-ounce) container KOSHER FOR PASSOVER ricotta cheese
1 large egg
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 matzah crackers, lightly salted
1/2 cup KOSHER FOR PASSOVER mozzarella cheese, shredded
DIRECTIONS:
Gather the ingredients. Preheat oven to 350 F.
In a large pot, combine the butter and olive oil. Heat on medium-high until melted. Add the chopped onions and garlic and sauté until translucent and fragrant.
Add the ALMOND flour and whisk until it is all incorporated. Cook on medium heat for about 5 minutes, stirring frequently. This will cook off the flour taste and help the sauce to thicken later on.
Add the half and half and heavy cream. Whisk until combined. Cook for 5 minutes, stirring frequently until the mixture has thickened. Stir the Parmesan cheese and frozen spinach into the white sauce. Heat on low heat until the spinach is warmed through and completely defrosted. Add salt and pepper to taste. Add a little milk if the sauce is too thick. In a separate medium sized bowl, whisk together the ricotta cheese, egg, and salt and pepper. Add a layer of the white spinach sauce to the bottom of a 9 x 13-inch casserole dish. Layer 2 matzo crackers on top of the sauce.
Add about a 1/2 cup to 3/4 cup of the ricotta cheese mixture to the top of the crackers. Spread it out evenly. Then repeat with the sauce, matzo, and ricotta cheese.
Once you’ve reached the top of the casserole dish, top with the whole milk and mozzarella cheese.
Cover the casserole dish with aluminum foil and place it on a sheet tray in case it overflows while baking. Bake for 45 minutes or until bubbly. Remove the foil and allow the top to brown in the oven for an additional 15 minutes. Serve immediately.
PEANUT BUTTER COOKIES
Ingredients:
1/2 Cup Margarine
1/2 Cup Peanut Butter
1 Cup Brown Sugar
2 Eggs
1.5 cups Almond Flour
Pinch of salt
Directions:
Pre-heat oven to 375 degrees. Mix all ingredients together. Roll into one inch balls. Place on greased cookie sheet. Flatten balls with a crisscross design from a fork. Bake for 12 minutes or until slightly brown around edges.
KING RANCH CHICKEN
Ingredients:
4 lb. cooked, diced chicken
12 corn tortillas
4 tsp. chicken stock
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chopped green pepper
1 cup chopped onion
16 oz. can whole tomatoes
¾ lb. grated cheese
Directions:
Pre-heat oven to 350 degrees. Line bottom and sides of greased 3 quart casserole pan with a layer of corn tortillas. Sprinkle 2 teaspoons of chicken stock over tortillas. Spread cream or mushroom soup for first layer. Make next layer with half the chicken, onions and peppers. Cover with another layer of tortillas. Sprinkle remaining stock on top of tortillas and make a layer of cream of chicken soup. Form a layer with the rest of the chicken, onions and peppers. Top with tomatoes. Cover all with grated cheese. Bake for 45 minutes.