Q: preferably ones you've tried....
A: I was looking for a question like this i have some perfect recipes used in my family for a while. Matzo ball soup 4 pounds whole chicken 2 onions, cut into 1-inch cubes 3 carrots, sliced 2 stalks celery, thickly sliced 1 cup chopped fresh dill weed salt to taste 2 tablespoons vegetable oil 2 tablespoons chicken cracklings (grebenes), finely minced 2 eggs, beaten 1/2 cup matzo meal 1 teaspoon salt 1/4 cup vegetable broth Direction Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours. Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt. Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding. Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely. To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes. Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING! Mushroom matzo onion kugel 3 cups matzo farfel 2 onions, chopped 1 pound mushrooms, chopped 2 tablespoons vegetable oil salt and pepper to taste 1 pinch garlic powder 1 teaspoon dried dill weed Directions Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish. Place farfel in a colander and pour boiling water over it. In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet. Bake at 350 degrees F (175 degrees C) for 1 hour. Make sure you make the lemon bars tonight. Passover lemon Bars Ingredients 6 ounces ground almonds 3/4 cup white sugar 1 pinch salt 1 egg 2 egg whites 6 eggs 3 cups white sugar 3 tablespoons potato starch 2 large lemons, juiced Directions Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the almonds, 3/4 cup sugar, 1 egg and egg whites. Spread evenly in the bottom of a 9x11 inch baking dish. Bake for 25 minutes in the preheated oven, or until the top is dry. In a medium bowl, whisk together 6 eggs, 3 cups sugar, potato starch and lemon juice until well blended and smooth. Pour over the crust, and return to the oven. Bake for 30 minutes, or until the center of the bars no longer appears liquid. Cool over a wire rack, and cut into bars while still warm. The lemon topping will now be on the bottom, so invert the pan onto a plate to remove bars, and serve. Gefilte Fish Fish Mixture: 3 1/2 pounds whitefish 3 1/2 pounds pike 2 pounds carp plus 1 pound buffalo fish or 3 pounds carp 6 eggs 2 medium large onions 3 large carrots 5 tablespoons salt 1/4 cup sugarwater Broth: 2 carrots, sliced 1 large onion, 4-5 tablespoons salt 4/5 tablespoons sugarwater Fillet fish. Wash thoroughly. Wash and set aside bones, skin, and heads. Grind fillets. If ground fish is too sticky, add water. Grind 2 onions and 3 carrots. Add eggs, onions, carrots, 5 tablespoons salt and 1/4 cup sugarwater to ground fish. Mix thoroughly. The more you mix fish, the fluffier it will be. Peel carrots and onion, slice into 8 quart pot. Place bones, skin and heads on top of vegetables. Add enough water to pot to cover completely. Add 4-5 tablespoons salt and 4-5 tablespoons sugar-water. Bring to boil. Wet hands and form fish balls. Add to pot while water is boiling.* Boil fish for two hours. Check pot frequently and add water as necessary , conservatively if you want a gel, or generously for broth. Yields 35-40 portions. Note:* Use very large pot as fish balls expand. Have a great and kosher pesach.And shalom.