Matzah Salad Food

MATZOH LASAGNA

Steps:

• Grease a pan large enough to fit the one matzoh board.
• You can use olive oil spray.
• Place enough sauce to cover the bottom, about 1/2 cup.
• Place the 1 matzoh board on top.
• Spread more tomato sauce over the matzoh.
• Place some cottage cheese on top of the matzoh.
• Sprinkle with mozzarella and Parmesan cheeses.
• Repeat steps 3-6 until you have used up all 4 matzohs.
• End with tomato sauce.
• Top with the last 1/4 cup of mozzarella and the rest of the Parmesan cheese.
• Add 1/2 cup water (this may sound gross, do it anyway).
• Cover with silver foil, and bake at 350 degrees F for 35-40 minutes.

MATZAH

Steps:

• Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
• Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
• Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
• With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
• Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

MATZO BALL SOUP AND CHICKEN SALAD

Steps:

• For the soup: Cut whole chicken into quarters or breasts into 2 pieces. Place the chicken into a stockpot and fill the stockpot with water to cover chicken. Bring the stockpot to a boil. Skim the top of the water. Add the vegetables and seasonings. Turn heat down and let simmer for approximately 1 1/2 hours or until tender.
• For the Matzo Balls: Separate the yolks from the whites and mix the yolks with chicken fat (or oil). Mix matzo meal, salt and soup stock together. Beat egg whites to soft peaks. Mix together the yolk mixture and the matzo meal. Fold the egg whites into the matzo mixture and refrigerate for 40 minutes. Remove from refrigerator and make heaping tablespoon size balls. Boil in salt water for about 40 minutes.
• Strain the soup, reserving the chicken (for the chicken salad) and the carrots. Place the matzo balls into the strained soup. Serve the matzo ball soup with the carrots.
• For the chicken salad: Mix chicken, eggs and mayonnaise together. The amount of mayonnaise may vary depending on the amount of chicken. Season with garlic powder and salt and pepper, to taste. The garlic powder is the trick to making it taste so good. Top with toasted slivered almonds (optional).

HOMEMADE MATZAH FOR PASSOVER

Steps:

• Combine ingredients and knead for ten minutes.
• Roll into a ball, cut in half, then cut each half into 8 pieces.
• Roll out each piece as thinly as possible into ovals,.
• pierce with a fork several times, to eliminate air holes,.
• and place on baking sheet covered with Parchment Paper.
• Bake at 450 to 500 for about 5 minutes, or until slightly browned.

MATZAH SALAD

Steps:

• Run a rolling pin over matzos to break up into small pieces no larger than 1/4". Cook over medium-high heat in a dry saute pan or toast in a 300*F oven for 10 minutes. Transfer to a bowl.
• Heat the olive oil in a saucepan and add cucumbers and peppers. Cook 1 minute over medium heat.
• Turn off the heat and add capers, if using, and chives.
• Toss in a mixing bowl with the toasted matzo. Add salt and pepper to taste. Serve at room temperature or slightly warm.

MATZAH BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix flour and water together in a bowl using a fork. Form a small amount of dough into a ball; place dough on a piece of waxed paper. Form into a thin circle using a rolling pin. Poke holes in the dough with a fork to keep it from rising. Transfer dough circle onto a baking sheet.
• Bake in the preheated oven until dry and crispy, 3 to 4 minutes.

PERFECT MATZO BREI (PASSOVER)

Steps:

• Break the matzos in half, then half again, and soak them in hot water for a couple of minutes.
• Remove them and with your hands, squeeze out as much water as you can (kids love to do this!).
• Beat the eggs lightly with salt in a mixing bowl, and add the matzo and mix.
• Heat the butter in a heavy skillet and when it starts to turn brown, add the mixture.
• Either leave the mixture to set on the bottom and then turn as you would a pancake (that's how I have it); or, stir with a wooden spoon as you would for scrambled eggs.
• The matzo brei will be ready in about 5 minutes, depending on how well done you like your eggs (I like it more done and I need about 7-8minutes).
• Serve immediately with jam and/or sour cream.