New Easy-to-Make Passover Holiday Dishes

1 Chicken Breast ground

1 Egg lightly beaten

1/3 cup Matzo Meal

Salt and Pepper to taste

Canela (Cinnamon Sticks) ground, to taste

10 cups Chicken Broth

1 cup Rice uncooked

Organic Parsley for garnish

For the noodles
3 Eggs
1/4 cup Water
pinch Course Salt
2 Tablespoons Chicken Fat, for frying

Directions

In a medium bowl, mix ground chicken, beaten egg, matzo meal, and desired amount of salt and pepper and a pinch of cinnamon.

Roll into small “meatballs”.

In a large saucepan over high heat, bring chicken broth to a boil.

Add uncooked rice and chicken meatballs.

Cover and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.

Next, make the noodles. Beat eggs with wire whisk until fluffy. Add water and salt. Beat for 1-2 minutes. Heat chicken fat in large skillet over medium heat. Pour entire mixture into pan. Fry as you would make a pancake to golden brown on each side.

Remove from pan onto cutting surface and cut into thin noodle size strips. Add to Chicken Soup.

Ladle into soup bowls and garnish with a sprig of fresh parsley.

Ingredients
2 tablespoons Kosher Salt
2 tablespoons Freshly Ground Pepper
2 tablespoons Smoked Paprika
2 tablespoons Dried Basil
2 tablespoons Granulated Garlic
2 tablespoons Dried Oregano
2 tablespoons Ground Mustard
5 pounds Beef Brisket
2 cups Beef Stock or Broth
2 packages Melissa’s Dried Porcini Mushrooms or Dried Mushroom Medley
2 tablespoons Unsalted Butter
2 tablespoons Extra Virgin Olive Oil
2 Melissa’s Perfect Sweet Onions, sliced thin; divided
12 cloves Melissa’s Peeled Garlic, smashed
2 Carrots, cut into bite size pieces
1/2 bunch Fresh Cilantro
2 tablespoons Unsalted Butter
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 pound Fresh Cremini Mushrooms, trimmed; quartered
2 tablespoons Unsalted Butter
2 tablespoons CornstarchDirections
In a bowl, mix together the 1st seven ingredients. Trim some of the excess fat from the brisket and rub the spice mixture all over the meat. Cover and refrigerate overnight.

Preheat the oven to 325ºF.

Bring the beef stock/broth to a boil, add the dried mushrooms, remove the heat and let soak for 30 minutes.

In a roasting pan, melt 2 tablespoons of butter and olive oil over high heat and add the meat. Sear the beef until browned, turn it over and repeat. Strain the mushroom liquid into the roasting pan and rinse, then add the reconstituted mushrooms. Add one of the sliced perfect sweet onions, the garlic, carrots and cilantro to the pan. Cover and cook for 4 hours or until fork tender. Remove from the oven and let rest.

In a saucepan, melt 2 tablespoons of butter and heat 2 tablespoons of olive oil. Caramelize the rest of the onions and remove from the pan. Add 2 more tablespoons of the butter and the fresh mushrooms. Sauté until tender, about 4-5 minutes. Remove from the pan and add to the onions.

Place the brisket on a cutting board and strain the pan juices into the saucepan. Add the onion/mushroom mixture and bring to a boil. Add 2 tablespoons of butter and whisk in the cornstarch. Bring to a boil and remove from the heat. Adjust the seasonings.

Cut the brisket against the grain, pour the gravy over and serve. Makes about 8-10 servings.