Makin’ (Caramelized) Banana Pancakes, Pretend Like It’s The Weekend…

Who doesn’t love something sweet in the morning?  These pancakes hit the spot with the fluffiness of the pancakes and caramelized creaminess of the bananas. ( If you are making this for adults, spoil them and add the rum to the sauce for a real treat!) 
Whenever I make pancakes with bananas I can’t help but think of the song by Jack Johnson, “Banana Pancakes.”  This happy and soothing song is perfect while eat this delicious, fluffy and sweet breakfast.

Pancakes with Caramelized Bananas  

1 Box of OSEM Passover Pancake Mix
3 Eggs
1 1/2 Cups Milk
2 Tbs. Oil
3 Bananas, firm but ripe, cut into 1/2 inch pieces
2 Tbs. Butter
3 Tbs. Sugar
1/4 Cup Orange Juice or Apple Juice
1-2 Tbs. Rum (optional)
Pomegranate Seeds (optional)   

Place OSEM Passover Pancake Mix in bowl and mix in the eggs, milk and oil as indicated above,
and follow preparation instruction on box.

In a large pan over medium high heat, melt the butter. Add the banana slices and cook for 2-3 minutes until golden brown. Gently turn each one over to the other side to brown, 2-3 minutes. Sprinkle with brown sugar and cook until it melts, about 1 minute. Gently stir in the juice. Move the pan away from the heat and add the rum if desired. Place pan back on the stove and cook until the sauce reduces slightly, about 1 minute. Serve over pancakes.

Tip: For a no mess pomegranate deseeding experience, cut the pomegranate in half (width) and immerse under a bowl of water to pop out seeds. Strain the seeds from the water.



Potato, Patato…Let’s Just Call it Gnocchi

Pasta is one of the forbidden foods on Passover, but during this time the craving for pasta kicks in the most. Potato gnocchi is a perfect way to tame that pasta eating desire. With Osem Heat & Serve Mashed Potatoes there is no wait time for the potatoes to cook or boil. In less than 30 minutes you can have a bowl of wonderful pasta in a rich homemade tomato basil sauce.

Potato Gnocchi with Tomato Basil Sauce
4-6 Servings

1 – 4.6 Oz. Package of Osem Heat & Serve Mashed Potatoes
1 Cup Boiling Water
1 Large Egg
1/2 Cup Osem Israeli Cake Meal
Pinch of Cracked Black Pepper Tomato Basil Sauce
3 Cloves of Garlic, minced
2 Tbs. Olive Oil
1 – 28 Oz. Can Diced Tomatoes Salt and Pepper to Taste
10 Fresh Basil Leaves, cut chiffonade (very thin strips) Grated Parmesan Cheese

Place a large pot of lightly salted water on the stove
and turn on high. While waiting for the pot of water to come
to a boil make the gnocchi.
Open the package of Osem Heat & Serve Mashed Potatoes and pour into a clean mixing bowl. To the potato mix, add one cup of boiling water, egg, Osem Israeli Cake Meal, and cracked black pepper and stir until everything is incorporated and the dough is nice and smooth.
With your hands, form the dough into a ball. Using a knife or scraper, cut dough into 1/2 inch strips and roll into rods about 1/4 inch in diameter. Cut the rods of dough into uniform small pieces, using the first joint of your index finger as a guide to ensure consistent sizing. Transfer to cake meal dusted cookie sheet and repeat until all dough is cut into small gnocchi pieces.
Add a handful of gnocchi to the boiling pot of water and. Once the gnocchi have risen to the surface, they are done, about 1-3 minutes. Using slotted spoon, transfer the gnocchi to a pan and reserve.

Tomato Basil Sauce:
In a large pan, saute the garlic and olive oil over low heat until aromatic, about 1 minute. Add the canned tomatoes, salt and pepper. Bring tomato sauce to a simmer. Allow to cook 25-30 minutes stirring occasionally, until thickened. Mash with a fork till the tomato sauce reaches desired consistency. Stir in most of the basil, reserving some for garnish.

Spoon the hot tomato sauce over the gnocchi and stir gently until each piece of gnocchi is covered. Pour into a bowl and sprinkle with Parmesan cheese and garnish with basil. Serve warm.

Click Here to See More Osem Passover Recipes

Crunchy Corn Dogs

These corn dogs are perfect for dinner or an impromptu party on Passover! Sans the corn, Osem Homestyle Passover Roll Mix gives these hot dogs the perfect crunch and flavor. The ketchup and roasted garlic aioli makes these “corn” dogs both kid and adult friendly.

Crunchy Corn Dogs
Makes 10 Servings

1 Quart Vegetable Oil
1 – 7 Oz. Package Osem Homestyle Passover Roll Mix
1 Cup Boiling Water
1 Cup Unsweetened Almond Milk
2 Eggs
2 TBS. Osem Israeli Cake Meal 10 Hot Dogs, cut in half
20 Wooden Skewers

Heat 1 Qt. of Oil in a large pot to 375 degrees F.

Mix the next five ingredients together until smooth.
Skewer each hot dog lengthwise through the center.
Dip in batter and coat all sides of the hot dog (use fingers if necessary).

Completely immerse the hot dog in oil and fry for 1-2 minutes until lightly brown and crispy. Drain on a paper towel. Serve hot, accompanied by roasted garlic aioli and tomato ketchup.

Roasted Garlic Aioli:
Roast garlic by cutting off the top of the head of garlic. Drizzle with olive oil and wrap in foil. Place in a preheated 425 degree oven for 35 – 45 minutes. Cool.
Squeeze garlic out of the head and mix with the mayonnaise, crushing the garlic to allow juices to flow into the mayonnaise. Add salt and pepper to taste.

Click Here for More Osem Passover Recipes

Not Your Typical French Toast

This Passover Pound Cake French Toast will send you to heaven and back! Say goodbye to tasteless sweets and breakfasts, and say hello to melt-in-your-mouth sweet Pesadik sensation. Make extra, I guarantee they’ll clamor for more!
Passover Pound Cake French Toast – Tout de Sweet!
Serves Serves 8 (3 Pieces Per Person)
2 – 8.8 Oz. Packages OSEM Passover Pound Cake
3 Eggs
1/3 Cup Heavy Cream (or 1 Cup Milk)
1/2 tsp. Almond Extract
1/2 tsp. Vanilla Extract
1/4 tsp. Ground Cinnamon
1/8 tsp. Ground Nutmeg
1/8 tsp. Salt
Slice Osem Passover Pound Cake into 12 slices. Whisk eggs, cream, extracts and spices in a bowl until well blended. Melt butter in a large pan on medium high heat. Dip each slice of cake into the egg mixture to coat all sides. Shake off excess and place pound cake gently into pan with hot butter. Cook 1-2 minutes per side until golden brown. Garnish with whipped cream, berries, maple syrup and powdered sugar, if desired.



CLICK HERE for More Osem Passover Recipes!

Pecantastic Matzah Granola!

Toasted pecans, sweet raisins, and olive oil gives this granola that perfect combination of sweet and savory with an incredible crunch! Can be eaten as a snack by the handful or on top of yogurt. Stock up on OSEM Israeli Matzah Farfel now – you will be making this granola long after Passover is over!

Pecan Matzah Granola
Makes About 4 Cups

3 Cups OSEM Israeli Matzah Farfel
1/2 Cup Coarsely Chopped Pecans
1/4 Cup Olive Oil
2 Tbs. Light Brown Sugar
2 Tbs. Maple Syrup
1/2 tsp. Salt
1/2 Cup Raisins (or any kind of dried fruit)

Preheat oven to 300 degrees F. In a large bowl, stir together OSEM Israeli Matzah Farfel, pecans, oil, sugar, maple syrup and salt. Spread on a baking sheet, lined with parchment or foil, and place in the oven for 30 – 35 minutes, stirring every 10 minutes, until toasted. Take it out of the oven and let it cool, on the pan, enough to break into smaller pieces.

Transfer to a bowl and stir in dried fruit. Serve over yogurt or eat by the handful. Can be stored in an airtight container for up to 2 weeks.


For more of my Osem Passover recipes CLICK HERE

You’ll Eat More Than A Bissl(i)

These incredible Encrusted Bissli Chicken Bites are a perfect balance, crunchy on the outside and tender on the inside. Everyone will love eating one of their favorite snacks in a whole new way! Try dipping these chicken bites in the balsamic honey ketchup for a sweet and savory flavor, or if you prefer a dip with a little kick, opt for the spicy horseradish Aioli.

Incredible Bissli Chicken Bites

About 4 Servings

3 Eggs

2 – 7 oz. Bags of OSEM Bissli, any flavor
2 Cups OSEM Matzah Cake Meal
1 tsp. Salt
¼ tsp. Black Pepper
1 ½ Lbs. Chicken, Boneless Skinless
Vegetable Oil, for frying

Beat eggs in a shallow dish.  In a food processor, grind the Bissli until it reaches the consistency of coarse crumbs and pour on a large plate.   Measure the flour onto another plate and mix in salt and pepper.  Cut chicken breasts into thin 1 inch width strips. 

One piece at a time, coat the chicken in the cake meal, the eggs and the Bissli crumbs, and set aside.  

Fried: Heat 1 inch of oil in a large pot until it reaches 375 degrees Fahrenheit. 

Gently and carefully drop a few chicken pieces at a time into the hot oil, do not crowd the pot.  Cook for 2-3 minutes and drain on a paper towel.  Serve hot

Baked: Preheat oven to 350 degrees Fahrenheit.  Place coated chicken on a parchment paper covered baking sheet.  Bake 10-15 minutes.  Serve Hot.

Spicy Horseradish Aioli

1 Tbs. White Prepared Horseradish

½ Cup Mayonnaise
1 tsp. Garlic, Minced
Pinch of Salt and Pepper

Mix all ingredients together until smooth and fully incorporated.


Balsamic Honey Ketchup

¾ Cup Ketchup
¼ Cup Balsamic Vinegar
Scant ¼ C. Honey

Mix all ingredients together until smooth and fully incorporated.




Check out more recipes using Osem products for Passover: Click Here



“Slide” into Passover!

I am excited to announce that I am working as the recipe developer for Osem’s Passover line of products.  Based out of Israel, Osem has a numerous amount of items for Passover and I have the privilege and honor of working with those products to create delicious recipes!  In total, I have created 15 recipes and I will put all of them on AliBabka up until Passover.  I am really excited about these recipes and cannot wait to share them with all of you!

Don’t forget to “like” the Osem facebook page and see more recipes, giveaways and exciting contests!

Bread is forbidden on Passover, but that doesn?t mean sliders are out of the question! Once you bite into a potato pancake slider you won?t want to turn back. The pulled BBQ chicken is so finger licking good you can eat it alone or indulge in an open faced potato pancake slider. Be creative with your own garnishes and toppings!

Pulled BBQ Chicken Sliders

Serves Makes 10 – 15 Sliders
2 Boneless Skinless Chicken Breasts
1 – 18 oz Container BBQ Sauce
1 Cup Water
1 – 6 oz. Package OSEM Potato Pancake Mix
Pickles and Cherry Tomatoes
Combine the BBQ sauce, water and chicken breasts in a medium pot. Cover pot with a tight fitting lid and simmer on low for four hours. Check pot occasionally to stir and make sure chicken is not burning. If the pot becomes low on liquid add a half cup of water. Remove chicken from pot and, while still warm, pull and shred the chicken apart with two forks. Add a bit of BBQ sauce from the pot until the chicken is wet with sauce, but not dripping.

Make the Osem Potato Pancakes according to the package instructions. While hot, add about a tablespoon of chicken to each pancake, a slice of pickle and a slice of tomato, top with the another pancake.