Passover Chicken Roulade Recipes

PASSOVER CHICKEN CASSEROLE

Passover Chicken Casserole image

This is a dish we enjoy having at the Seder, among all the other delicasies. Even when the Seder is catered my daughter insists on making it. I have never had a guest who hasn't asked for the recipe.

Provided by walking

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper (sometimes I add mushrooms)
sauteed in vegetable oil
3 cups cut up cooked chicken
3 cups matzo farfel
3 cups chicken soup
salt and pepper
2 beaten eggs
salt and pepper

Steps:

mix all ingredients together.
bake in greased, covered 2 1/2 qt.casserole for 1 hr @350 (l80 c).
(I usually do not bake it covered.).

Nutrition Facts : Calories 239.8, Fat 9.7, SaturatedFat 2.8, Cholesterol 138.1, Sodium 527.6, Carbohydrate 10.9, Fiber 1.3, Sugar 2.2, Protein 26.2

PASSOVER CHOCOLATE ROULADE

Passover Chocolate Roulade image

Make and share this Passover Chocolate Roulade recipe from Food.com.

Provided by Lizzie Rodriquez

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup matzo cake meal
1/4 cup unsweetened cocoa
5 eggs, separated
1/3 cup sugar
1 1/2 tablespoons oil
2 tablespoons sugar
1 cup heavy cream
10 ounces bittersweet chocolate, finely chopped

Steps:

Preheat oven to 350. Oil a jellyroll pan, and line with wax paper. Sift matzoh cake meal and cocoa together. Set aside. In large bowl, beat egg yolks with 1/3 cup sugar until thick and light. Add oil, and beat 30 seconds longer. In separate large bowl, whisk egg whites until foamy. Add remaining 2 tablespoons of sugar and whisk until stiff. Add about 1/3 stiffly beaten egg whites and all of the cake meal mixture to the egg yolk mixture. Fold in gently and quickly.
Fold in remaining whites in two additions. Do not over fold. White streaks should still be seen. Spread into preheated pan, and bake in preheated oven until edges slightly shrink from sides of pan, about 20 minutes. Cool in pan.
To prepare ganache, bring cream to scalding (until little bubbles form on side of pan). Pour chocolate over, and stir gently over low heat until chocolate melts. If small lumps remain, strain through cheesecloth. cool to room temperature.
To assemble, turn cake out of pan, and begin to peel wax paper at longest side. Use half the filling to spread over exposed cake as paper is removed and cake is rolled. With a pastry bag and small star nozzle, cover outside of roll with tiny rosettes, or scatter fresh raspberries over. Refrigerate.

Nutrition Facts : Calories 221.7, Fat 17, SaturatedFat 8.4, Cholesterol 172.9, Sodium 55.6, Carbohydrate 14, Fiber 0.9, Sugar 11.8, Protein 5.1

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