Creative Passover recipes everyone will rave about

By Emuna Braverman, Aish.com

Chicken Marinara

2 tablespoons olive oil
8 skinless, boneless chicken breasts, 1/4-inch thick
1- teaspoon oregano 
Salt and pepper to taste
1 green pepper, sliced into thin strips
1 red pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
2 onions, sliced in rings
1 (28 ounce) can stewed tomatoes
1 cup sliced olives (black or green, depending on your preference) 
1 pound mushrooms, sliced

Pour olive oil into a large skillet over a medium heat. Add chicken and cook until lightly browned (3-4 minutes/side). Sprinkle with oregano, salt and pepper. Add remaining ingredients and cook for 10 more minutes. Serves 8.

Garlic Steaks

8 (6 ounce) rib eye steaks
3 tablespoons margarine
3 tablespoons olive oil
1 large red onion, chopped
10 cloves garlic, minced
2/3-cup beef broth
4 tablespoons prepared horseradish
Salt and pepper to taste

Heat skillet over medium heat and cook steaks for 5 minutes per side. Remove and keep warm. Add margarine and oil to skillet. Then add onion and garlic stirring until tender, about 8 minutes. Add broth and stir until sauce is reduced slightly. Add horseradish, salt and pepper. Return steaks to skillet and warm for 5 minutes. Serves 8.

Farfel Apple Pudding

3 cups matza farfel
3 eggs
1-teaspoon cinnamon
3/4 cup sugar
3 apples, grated
3 tablespoons oil

Preheat oven to 375 degrees. Cover farfel briefly with cold water and drain. Mix together with eggs, cinnamon and sugar. Add apples and oil and mix well. Pour into 9 x 9 -inch pan and bake for 35 minutes. Serves 8.

Chocolate Pecan Fruit Tart

2-1/4 cups ground pecans
1/4 cup margarine, melted
1/3-cup sugar
1-cup semisweet chocolate
1-pint strawberries or 2 pints raspberries

Preheat oven to 350 degrees. Mix together nuts, margarine and sugar. Pat into bottom and up sides of a 9-10-inch tart pan with removable bottom. Bake for 15 minutes. Cool. Melt chocolate and brush 2/3 of chocolate along bottom and up sides of crust. Immediately arrange whole raspberries or sliced strawberries on top. Drizzle remaining chocolate over berries.

Sautéed Tuna with Tomato Salsa

2 tablespoons olive oil
4 tuna steaks (about ¼ pound each)
4 tomatoes, chopped
1 small red onion, chopped
1 teaspoon minced garlic
3 tablespoons balsamic vinegar
3 tablespoons red wine
1 teaspoon minced rosemary
Salt and pepper to taste

Heat oil in skillet over medium-high heat. Sauté tuna on both sides – 5 minutes per side for a red to pink inside, longer if you want the inside to get really cooked. In the meantime combine all remaining ingredients and mix well. Serve atop or alongside the tuna.

Veal Stew with Onions and Peppers

2 pounds veal stew meat
2 tablespoons potato starch
½ teaspoon pepper
2 tablespoons olive oil
1 red onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 cup chicken stock
1 cup white wine

Dredge veal in potato starch and pepper. Heat oil in a Dutch oven over a medium heat. Add veal and saut? until browned on all sides. Add vegetables and continue sautéing – about 10 minutes. Add chicken stock and wine and bring to a boil. Reduce heat and simmer for 1 to 2 hours.

Ginger Chocolate Soufflés

Unsalted margarine and sugar to coat souffl? molds
6 ounces best-quality bittersweet or semi-sweet chocolate chips
1/4 cup sugar
4 large eggs, separated
2 teaspoons vanilla extract
A 2-inch unpeeled piece of ginger root, grated into a small bowl
1/8 teaspoon lemon juice
Powdered sugar

Preheat the oven to 375°F. Prepare 6 ½-cup souffl? molds by brushing them with melted margarine and coating them with sugar.

Slowly melt the chocolate over a double boiler or in the microwave, then cool to room temperature.

In a medium sized bowl, whisk together the egg yolks and vanilla. Squeeze the grated ginger into the bowl and stir in the juice, discarding the pulp. Stir in the melted chocolate.

In a separate bowl, whip the egg whites with the lemon juice until foamy. Gradually add the sugar as you whip the whites to soft peaks.

Fold a third of the whites into the chocolate mixture to lighten it; then add the chocolate mixture to the rest of the whites. Transfer the mixture to a small pitcher (or liquid measuring cup) to make it easy to pour into the prepared souffl? dishes. Fill the dishes to the top and level off with a knife.

Bake for about 12 minutes on the lower rack of the oven until puffed up. Sprinkle with powdered sugar and serve.

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