Matzo ball soup!!!!

You don't make matzo ball soup with matzo Nor do you make tuna fish sammiches. You can, however, crush it up and use it like bread crumbs. Years ago, when I ate fried stuff, I made southern fried chicken coated with crushed matzo for Passover.

I do not have it handy but there is a recipe out there for basically toffee matzo. The matzo is covered with a butter/sugar mix and then with chocolate it is quite good.

When DH was little, during Passover week, his mom would take matzo, break them up in a bowl and dump hot chocolate over it for breakfast. My kids also enjoy just snacking on them, like any regular cracker.

Fawnridge is right on. Matzah keeps well. I put a couple of pieces in the FP to make crumbs for meatballs.

Kugels, whether it's Passover or not, dampen matzah and squish it apart. Stir in with the eggs to make the glue.

Great in turkey stuffing, especially if you have different varieties (which I bet you don't with the five pound package, but still good with normal matzah) with mandlin.

Here's the TOFFEE that TishtoshNM mentioned:
Clear space in the fridge for a whole baking sheet. Preheat to 450.

Lay out about six pieces of matzah edge to edge on a parchment covered baking sheet. It's okay if you have to break one or fill in a strip, but they should butt up together.

Over heat (induction low, or double boiler (or MW if you insist)): melt together 1 cup butter and 1 cup brown sugar. Bubble until it coats a spoon.

Pour the butter/sugar over the matzah and spread to coat evenly. Bake for 4 minutes.

Remove from oven and sprinkle with a standard 12 oz. bag of chocolate chips. Put it back in the oven for a minute to melt the chocolate.

Quickly, spread the melted chocolate evenly then sprinkle with small bits of dried fruit, seeds and nuts. Small whole ones are fine, or chop. I like to use snobby trail mix.

Cool overnight in the fridge. Break into pieces and put them in a large covered container. Store in fridge.

This is very dangerous. Major crowd pleaser, but it's easy to make yourself sick on it. :) People tend not to know "when" with this stuff.

FWIW, you can certainly make your own matzo meal, then use it to make matzo balls...

http://www.sassyradish.com/2012/04/homemade-matzo-meal/

Matzo brei--Oh boy, that takes me back! My dad loved it, and we had a special pan for it. It was kidney shaped and had a hinged lid that flipped open and closed.

Thanks for the suggestions! I made matzo brei for breakfast. Somehow I missed that the recipe called for a half teaspoon of salt and I definitely undersalted it, and next time I'll opt for honey or maple syrup over cinnamon sugar. But the kids are eating it happily - a rare feat - so it'll be a repeat. Please excuse the bacon and sausage, but I'm not Jewish and I gave up alcohol, not pork, for Lent. :)

No other comment. ;)

I think the lighting is just a bit off...

LOL! I never even heard of matzah brei until I was 25. :) FWIW, in case you don't know, "brei" rhymes with "dry".

I should mention that when I first started looking for
Spätzle recipes to use for Pesach, the first one I found, from a not particularly Jewish source, called for matzah meal. I don't know why matzah meal is better, but I'm not complaining. :)

It was whole wheat matzah, but I was told never to make that slop again. Fine, more for me!! Jewish migas!

I love whole wheat matzah, but it doesn't work as easily for damp preparations. It's not as spongy. :)

Haha, ipink, i would eat that. My first was similar. I do make a savory version that has chives and spinach and a bit of feta, topped with avocado and salsa.

(sometimes proscuitto)

My kettle already has hot water for the coffee brew. Pour over the matzo in a colander,. my small cast iron ready...

I always have matzo being a NewYorker. The salt and pepper, not the whole wheat. Doesn't work as well for most things. I use it for my cod cakes and a nut and dried fruit thing, then rolled in cocoa. Similar to a truffle. It has a name but it has been so long that i lost that. Might be moroccan because of some of the spices....

I always toast my matzo in the oven at 350 for 5-10 min, then oven off, door open to cool down. Gives a fresh crisp.

Make matzo 'crack' every year. Smitten Kitchen has a good tutorial. I make an 'everything' crack. After the caramel has bubbled in the oven, the important step, i top with a prepped mix of toasted seeds and nuts and dried fruits with shaved dark chocolate. Back in the oven for a minute or two to melt.

(never had much success trying to spread the chocolate chips over the hot caramel...a step i failed) ...I just let my 'everything' mix melt into the caramel on its own. A few minutes back in the oven solves that step.