This Is The Best Recipe For Passover Spinach Pie Or Passover Spanikopita!

Last year, our wonderful friends, the Slotnicks, invited us over for a Passover Seder.  I wanted to bring a main course dish that my daughter and her husband, who are both vegetarians, would enjoy.  My daughter loves the Greek dish called spanikopita or spinach pie, so I decided to create my own Passover version of it.  It turned out delicious!  And it only took about 30 minutes to prepare.  We’re getting very close to Passover, and I definitely plan to make this Passover spanikopita for Seder or just for a light dinner this year!

• about 6 matza boards
• 5 extra large or jumbo eggs (3 for filling, 2 for pouring over the top)
• 1-10 ounce box of frozen spinach, defrosted and drained well
• 8 ounces of feta cheese, crumbled
• 1/2 of a medium onion, chopped finely
• about 1/2 teaspoon of fresh ground black pepper
• 1 teaspoon of dried dill or 2 tablespoons of fresh chopped dill
• about 2-3 tablespoons of butter or margarine, plus extra for greasing the pan

Preheat oven to 325 degrees.  Grease sides and bottom of  a 9 x 13 pyrex or ceramic baking dish well with butter or margarine. 

In a medium mixing bowl, gently mix the drained spinach with the crumbled feta, the chopped raw onion, 3 eggs the pepper, and the dill; set aside.  

Soak about 3 matzas in warm water in another 9 x 13 baking dish.  When the matza starts to soften, gently squeeze the water out, very carefully, so that you don’t crumble the matza.  Then place the matzas in the bottom of the pan to cover it.  Do not overlap the matza; just lay it side by side covering the bottom of the pan the way you would if you were making lasagna. 

Spread the entire spinach mixture evenly over the matza, covering the matza completely.  Then soak another 3 matzas in warm water, gently squeeze out excess water, and place the matza over the top of the spinach, covering the spinach completely.  Beat the remaining 2 eggs and pour over the matza.  Dot with butter or margarine.  Bake covered for about 30 minutes till hot and bubbly. 

Note #1:  You can prepare this in advance and refrigerate this up until the step where you pour the 2 beaten eggs over the matza.  Then when you wish to bake it, let it come to room temperature for about 30 minutes, pour the 2 beaten eggs over it, dot it with butter or margarine and bake covered, for about 30 minutes or until hot and bubbly. 

Note #2:  You may substitute 1 pound of fresh spinach for the frozen, but you will need to saute it (very briefly) in a little oil, butter or margarine, just until it wilts and turns a dark green before you mix it with the feta, egg, onion, pepper, and dill. I like to use the frozen spinach, because 1-16 ounce box of frozen spinach is equivalent to much more than 1 pound of fresh spinach.

Learn To Make This Outstanding Pineapple Kugel For Passover!  

I adapted this recipe from a recipe I got from my friend Ellen Wachstein.  Ellen is an amazing person and a wonderful friend! I have so many memories of the happy times my family spent over the years with Ellen, her husband Bobby, and her three great children, Toby, Steven, and Alexa. My favorite memories are of the many days our two families spent together at the Phillips Avenue Beach Pavilion in Deal, New Jersey, or of the many times our two families just hung out together at their house or our house.  Anyway, my family was lucky to be invited over to the Wachstein’s for a Passover Seder one year.  Bobby Wachstein does a fabulous job of leading the Seder!  Of course, I was very into the food.  One of the dishes Ellen made for the Seder was her Passover pineapple kugel.  I loved it.  I got the recipe and I make it every year for Passover.  Whenever I am invited to anyone’s home for a Seder, I always bring this dish, and it  gets rave reviews.  I know if you make this pineapple kugel for Passover once, it will become a favorite of yours, too!

• 3/4 cup (1 1/2 sticks) Fleischmann’s unsalted margarine (use unsalted margarine to make this dish pareve, otherwise you can use salted margarine or butter)
• 1/4 teaspoon salt (you only need salt if you are using unsalted butter or margarine)
• scant 2/3 cup granulated sugar
• 2- 15 ounce cans crushed pineapple in natural juice, strained but not dry at all (you will not be using the juice)
• 6 extra large eggs, mixed in a small bowl
• 4 cups of dry matza farfel
• 2 teaspoons cinnamon, plus extra for sprinkling on top

to make the kugel:

Preheat oven to 350 degrees.  Put the margarine into the oven.  When it is melted take out the pan, swirl the margarine around in the pan to make sure that the sides and bottom are well greased.  Pour the melted margarine into a large mixing bowl and set aside.    

Place a colander in the sink.  Put the 4 cups of matza farfel in the colander.  Run warm water over the matza farfel.  When the matza farfel starts to soften, turn the water off.  The pieces of farfel should be soft, but not mushy.  This is the tricky part.  Because if you have let too much water soak into the matza farfel, it will turn into one glob of mush, and you will have to throw it away and start all over.  Hold the colander with both hands and shake the excess water out, the way you would if you were draining pasta.  Dump the matza farfel into the large mixing bowl with the melted margarine.  Mix the farfel gently with the melted margarine using a rubber spatula.  Pour the sugar and the drained pineapple into the mixing bowl and mix gently with the rubber spatula.   Pour the beaten eggs in, and mix gently to incorporate well.  Add the cinnamon, and mix in. 

Pour into prepared pan.  Sprinkle the top with additional cinnamon.  The cinnamon on the top is what is going to make the kugel look pretty, so be generous.  Bake about 60 - 65 minutes until kugel is browned on the sides and the bottom.  Serve.

Hint #1:  You can bake this in advance, then cut up into 24 pieces, place in heavy duty aluminum foil, and then heat up later either in the oven or in the microwave (If you are heating this up in the microwave, take it out of the aluminum foil, and place it on a microwave safe plate).

Hint #2:  I like to bake this in a clear glass baking dish so I can see if the sides and the bottom are browning.  If you bake this in a ceramic baking dish, it will be harder for you to know if the kugel is done.

Try This Delicious Recipe For Oven-Fried Fish! 

This recipe was my mother in law, Bernice Kahn’s original recipe.  Bernice was an excellent cook, and this recipe for her oven fried fish was one of her specialties and a huge family favorite.  When I came into the family and everyone found out how much I liked to cook and eat really good food, they told me about Bernice’s wonderful oven fried fish.  After I got married, I started to make it and it was as delicious as everyone claimed!  My mother, father, and ex-husband Joe really loved it when I made this dish.  This fish is so easy to make, and it is delicious!

• 1 1/2 pounds thicker mild fish fillets such as scrod or halibut 
• 1 to 1 1/2  sticks of melted margarine or butter (I use Fleischmann’s margarine)
• 1 jumbo or 2 small eggs mixed with 1 teaspoon of water and a little kosher salt and freshly ground black pepper
• matzoh meal (which you pour onto a plate and then mix with some kosher salt and pepper)
• fresh lemon slices, tartar sauce, and coctail sauce for serving

Preheat oven to 350 degrees.  Cover a half sheet pan with heavy duty aluminum foil.  Melt 1 1/2 sticks of margarine right in the oven on the sheet pan for 5 minutes or so.  Pour the melted margarine into a shallow bowl.   Dip the fish fillets first in seasoned egg mixture on both sides.  Then place on plate with matzoh meal which you have already seasoned with kosher salt and freshly ground pepper.  Turn the fish fillets to make sure they are coated with the matzoh meal on both sides.  Then take the coated fish fillets and dip them on both sides into the  melted margarine, making sure that all surface areas of the fish are coated.  Then place on prepared baking pan.  Cook for 20 minutes at 350 degrees.  Then change the setting on the oven to broil.  Broil fish (not too close to the flame) for another 10 minutes.  Serve with fresh lemon wedges, tartar sauce, or coctail sauce.  

Note:  Thinner fish fillets such as flounder or sole do not work out well for this dish because of the longer cooking time involved.

This Chopped Liver Is Light And Fluffy! 

This is a recipe for the most delicious chopped liver you will ever eat in your life.  My mother, Shirley Fried, got this recipe from my Aunt Florence.  My mother made this recipe once a year, on Thanksgiving.  I think Thanksgiving was my favorite holiday growing up.  Besides my parents, my brother Kenny, and I, we always had my father’s family over, which consisted of his twin brother, my Uncle Larry, my Aunt Florence, and their three children, Karen, David, and Debbie.  Everyone, and I mean everyone looked forward to that meal.  And that meal was the same every single year.  Here is the menu:  for hor d’oeuvres we had my mother’s homemade chopped liver with party rye, Cohen’s little hot dogs in blankets, Cohen’s  miniature potato puffs, Cohen’s miniature egg rolls, and Sacramento tomato juice.  For the main course we had roast turkey (Empire) with stuffing (my Grandma Rose’s recipe), brisket (my mother’s recipe), salad, cranberry jello mold, candied sweet potatoes, roasted potatoes from around the turkey,  and French string beans with glazed baby carrots.  For dessert we had my mother’s homemade apple pies (she baked 2) with vanilla ice cream, and sliced chocolate pound cake or chocolate chip squares.  

Everyone loved knowing that the menu would always be exactly the same.  There was something reassuring about that.  My aunt, uncle, and cousins loved the food, and so did my parents, Kenny and I.  What stands out in my memory is how my cousin Debbie, who was the youngest of my three cousins, really overstuffed herself.  She would start yawning at the table, then she’d start to laugh out loud herself because she knew she had eaten too much, she’d say something like, “Debba, what have you done!”, and then she’d have to get up and move over to the couch, where she would sweetly doze off.  I am laughing out loud right now as I picture the expression on her face as she realized how full she was.  Those were the days.  There were none better.  How I wish I could go back and relive them.  What a wonderful family I had!   

Anyway, when my mother made the chopped liver, it was quite a ritual.  I can still see her in my mind as she prepared the recipe.  First, she boiled the eggs.  Then she chopped up some onions and fried them in her Farberware frying pan in corn oil.  When they were nicely browned, she transferred them to a bowl.  In the same frying pan, she put the Empire Kosher chicken livers.  She’d cut them in half to make sure there was no blood left.  When they were done, she’d transfer them into the bowl with the onions.  Then my mother and I would go down to the basement where the meat grinder was. She’d attach the meat grinder to a special table that was adequate to do the job.  Then she’d put some eggs in the top of the grinder, some onions, and some liver.  She would turn the big crank.  It was amazing to me how these items went in whole, and came out like little snakes.  When she was all done, we’d go back up to the kitchen where my mother would begin lightly mashing the ingredients together in a bowl.  She’d pour the oil left in the frying pan into the mixture.  She would add some salt and pepper.  Then my mother and I would start the fun part, tasting it.   My mother would ask me if I thought we needed a little more oil, a little more salt, or pepper.  She kept re-seasoning until the chopped liver was perfect.  And it was perfect, and every bit of the preparation was worthwhile.  Oh, did I love that treat.  And so did my father, and my mother (my brother Kenny hated chopped liver).   

I have started to make this recipe again.  It’s pretty easy, because I have the grinder attachment for my Kitchen Aid mixer.  When I make it, I actually fry the livers and onions in the same frying pan my mother used (she handed it down to me).  I use that pan because it brings back such wonderful memories.   I usually make the chopped liver for holidays like Passover.  I make it now mostly for my mother, who still loves it so much.  She likes to take the leftovers home.  She loves making herself a sandwich on rye with a little mustard.  I just wish that my father could be eating it, too.  

• 8 oz. Empire frozen chicken livers, defrosted in the refrigerator
• 2 large or 4 medium onions
• 8 jumbo or 9 extra large eggs
• kosher salt
• pepper
• corn oil

Defrost the box of Empire frozen chicken livers in the refrigerator.   Start cooking your hard boiled eggs.  Place my eggs in a pot and cover them with water.  Bring the water up to a boil, and then simmer the eggs for 20 minutes.  Then run the pot under cold water, and then peel the eggs.  Set them aside.  Peel and medium dice the onions.  Put about 1/2 cup of corn oil in a heavy frying pan. Then fry the onions over medium heat.  Season the onions with kosher salt and freshly cracked pepper as you’re frying them.  Fry them until they are nicely browned but not burned.  Take the onions out and put them in a bowl, set aside.  Now, place the defrosted chicken livers in the same frying pan, and saute them over a medium flame, turning them as necessary.  Cut them to make sure they are cooked through.  Take them out one at time, and put them in a small bowl; set aside. 

Use the grinder attachment of your mixer. Put a nice large bowl under the grinder to catch everything.   Put an egg in, some onions, and some liver.  Run the machine.  Then continue with an egg, some onions, and some liver until you have used everything up.  Pour the leftover oil from frying right in the bowl.  Add some more kosher salt and freshly ground pepper, and start to gently mash the ingredients together with a fork, as if you were making egg salad.  If you think the mixture is too dry, add one or two teaspoons more of oil.  Taste frequently, and adjust for seasoning.  Refrigerate in serving bowl or in a plastic container. 

Note:  I like to make this either the same day I am serving it, or only 1 day in advance. 

I developed this brownie recipe for Passover because I believed that it was possible to bake Passover brownies that would be just as delicious as regular brownies.  I took one of my regular brownie recipes, and then I just played with it, using Kosher for Passover ingredients, until it was perfect.  This recipe is so beloved by my children, family, and friends, that I actually use it all year round.  These brownies are so delicious that when I serve them for Passover, noone believes they are actually Kosher for Passover brownies.  I love to serve these brownies restaurant style - warm out of the oven with vanilla ice cream and my homemade hot fudge.  Serving them this way transforms an ordinary dessert into a spectacular dessert that everyone loves. 

• 3/4 cup matzo cake flour, sifted (I use Manischewitz)
• 2 cups granulated sugar
• 4 large or extra large eggs at room temperature
• 4 ounces or squares of unsweetened chocolate (I use Baker’s or Nestle’s)
• 1 ounce (1 square) semi-sweet chocolate (I use Baker’s or Nestle’s)
• 2 sticks butter or margarine (I usually use Fleischmann’s salted margarine)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• optional 1/4 teaspoon instant coffee granules (this is absolutely not essential to use, but it does intensify the flavor of the chocolate)

Preheat the oven to 350 degrees. Grease the sides and bottom of a 9 x 13 pan with butter or margarine.  Sift the cake flour, and then measure it and set it aside.

In a double boiler or in a saucepan over a very low heat, start to melt the margarine.  Then add the squares of chocolate.  Keep moving the chocolate around so that it doesn’t burn.  When the chocolate and the margarine are totally melted, take them off the heat.  Throw the sugar into the pan, and mix with a rubber spatula to blend.  Crack in the eggs, and mix them in one at a time just until blended. Mix in the vanilla. If you are adding the instant coffee granules, then crush them with your fingers, and add at this time.    Then add the cake flour and the salt, and fold it in with a rubber spatula, just until it is blended.  Do not over-mix.  Spread the batter in prepared pan.  Bake for about 20-25 minutes until a toothpick inserted in the middle comes out with a few crumbs attached or clean.  The brownies will also feel firm to the touch and will have started to separate from the sides of the pan.  Serve warm immediately, or at room temperature.

Note:  You can prepare the batter, put it in the baking pan, and refrigerate it until you are ready to bake it.  When I bring these to a friend’s or family member’s house, I prepare the batter that day or a day in advance, put it in the prepared cake pan, cover it with foil or plastic wrap and refrigerate until I leave my house.   Then I put them in the oven 30 minutes or so before I want to serve them.  This way, I can serve them warm out of the oven with some vanilla ice cream and my homemade hot fudge.

This recipe was adapted by me from my Aunt Florence’s brisket recipe.  I loved brisket growing up.  Although I liked my mother’s brisket a lot, it didn’t hold a candle to my Aunt Florence’s, which I was lucky enough to eat every Passover at her house.  When I saw that platter of brisket arriving at the table, my mouth was watering.  The meat was such a dark brown, rich color, and the flavor of the meat when it hit my tongue was heavenly; there really are no sufficient words to describe how good that brisket tasted to me.  I was always worried there wouldn’t be enough for me.  Luckily, there usually was.  Anyway, I started making this brisket around 1978 right after I got married.  I couldn’t wait to start making my aunt’s amazing brisket.  I followed my Aunt Florence’s recipe, but I did change the cooking method.  She cooked the brisket in a pot for the whole cooking time.  But I decided to start the cooking on the stove, and then transfer the pot into the oven for a few hours.  This method resulted in the brisket having the same incredible dark brown color and rich taste, but the meat was much more tender.  My brisket became the talk of the family.  I had achieved great heights in cooking when I mastered my aunt’s incomparable brisket!

• About 5 pounds brisket, first or thin cut- you can use 1 big piece or 2 smaller pieces
• About 5-6 medium to large onions
• About 2 fat or 4 thin carrots
• Kosher salt, pepper, garlic powder

Season both sides of the meat pretty heavily with salt, pepper, and garlic powder.  Peel and quarter the onions and put them in the bowl of a food processor fitted with the metal blade.  Pulse the onions until they resemble the consistency of chunky apple sauce.  Put the onions on the bottom of a large dutch oven or very large oven-proof pot.  Then, slice the carrots into very thin sticks or grate them  onto the top of the onions in the dutch oven.  Place the meat on top of the onions and carrots.  Pour about 1 cup of cold water around the meat.  Cover the dutch oven.  Put the heat on medium, and bring the water to a boil.  Cook on a high simmer about 30 minutes with the cover on.  Then take the cover off and cook on high heat until all the liquid evaporates.  The onions and carrots and meat will start to brown.  Lift the meat up with a strong metal spatula and mush the vegetables around.  Turn the meat eventually when it’s really brown on the bottom.  It will almost be burning a little, as will the vegetables.  When that starts to happen, add more cold water, about 1 cup.  Notice the color of the gravy.  It probably will be a light to medium brown.  That isn’t dark enough.  Let the new liquid reduce down and evaporate.  The meat and vegetables will be browning more.  When all liquid is evaporated add another cup of cold water.  If the gravy is dark and rich, you are ready for the next step.  If you still think the gravy is not dark, repeat the reducing and browning process one more time.

When you have decided that your gravy is dark and rich, add one more cup of water.  There should be lots of gravy now around the meat.  Cover the dutch oven or pot (I use aluminum foil first and then I put the cover on top of that).  Put the dutch oven into the oven at about 350 degrees.  Let it cook for about 2 hours.  Take it out, uncover it, and check it for tenderness.  put a fork in.  If it is done, the fork will go in very easily.  It probably won’t be tender enough at this point.  Add some more water if the gravy has reduced too much.  Cover the meat, and put it back in the oven for another 30 minutes.  Check again, and put it back in the oven for another 30 minutes.  It might be ready at this point.  The meat usually needs at least 3 hours in the oven.  Sometimes, depending on the meat, I have actually kept it in the oven for 4 or 5 hours.  Now, if one of your pieces of brisket is tender before the other, take that piece out and let it cool on a late.  When the rest of the meat is done, take it out and put it on a plate.  The meat should cool for about 1 hour before you slice it.  Use an electric knife and slice it against the grain about 1/4 inch thick.  Pour all the gravy into whatever dish you plan to heat the meat up in when you serve it.  You can also pour the gravy into a disposable aluminum roasting pan, if you plan to heat it up in that.  Trim any fat off your slices, then place them in the gravy and smoosh the gravy into the meat.  If you think the gravy has reduced too much, you may add some water to it to make some more gravy.  You can put the meat into the refrigerator up to 3 days before you will be reheating and serving it.  I usually take the brisket out of the refrigerator one or two hours before I start to reheat it.  You can cook this and freeze it, but I don’t think it tastes quite as good.   

I am famous for my brisket.  I have a few different recipes that I use, but this is one I developed because I wanted a recipe that would be less involved and easier to make.   I make this often because it is so easy to make, and very delicious.  I make this for Thanksgiving, Rosh Hashana, Passover, and whenever my family requests it.  Cooking brisket is not hard to make if you follow the steps.  If you take your time, and have a little patience you will serve a dish fit for a king or more importantly for your family and friends! 

Important note:  Read this entire recipe through a few times to make sure you understand it before you start.

• About 4-5 pounds of thin cut brisket of beef (one large or two smaller pieces)
• Kosher salt, pepper, good garlic powder (I use McKormick), paprika
• 2 very large onions or 4 large onions
• 2/3 of the tomatoes in a 28 oz can of whole plum tomatoes
• water
• 5 large carrots
• 1 envelope of Lipton’s Onion Soup Mix

Preheat over to 350 degrees.

Season brisket on both sides with Kosher salt, pepper, garlic powder, and just a light dusting of paprika.

In bowl of food processor fitted with the metal blade, pulse the onions until they are the consistency of  chunky apple sauce.  Pour the onions into the bottom of a roasting pan or a very large dutch oven. 

Rinse out the bowl and metal blade of the food processor. Place the metal blade back in, and put about 2/3 of the tomatoes into the bowl (You will not be using any of the juice or puree in the can).  Pulse the tomatoes until they are pureed.  Pour the pureed tomatoes into the onions in your pan.  Add about 1 cup of water, and mix it in with a spoon.  

Place your seasoned meat on top of the onion mixture.  Peel and cut the carrots into thick slices, and place them around the brisket .   Cover the roasting pan tightly with heavy duty aluminum foil.  If you are using a dutch oven, then place the top on.  Put in preheated oven for about 3 hours.  Take the pan out.  Uncover the brisket carefully so you don’t get burned by the steam.  Open the one packet of onion soup mix, and strain the powder in the mix, and discard the onions.  Pour the powder into the liquid in the pan, and mix with a spoon to dissolve the powder.  Your brisket will not be done yet.  If your liquid or gravy has evaporated, then you will need to add more water.  If there is plenty of liquid, which there should be at this point, you’re fine.  Just check the tenderness of the brisket by putting a fork into the meat.  If the fork goes in very, very easily, then your meat is done.  But I’ve never cooked my brisket for less than 3 1/2 hours.  Recover the pan.  If your foil is too loose, add new foil.  Cook for another half hour to hour, and then take it out.  Check it again.  If you don’t think the fork goes in easily enough, cook your meat for another 1/2 hour, and check.  You may still need to cook it more.  If you do, cook it for another half hour, and check again.  I would say that I usually cook my brisket for about 4 1/2 hours altogether.  When your meat is tender, take it out using a sturdy spatula.  Put it on a cutting board to cool for an hour or so.  Reserve all gravy and carrots.  Then  slice the meat against the grain with an electric knife.  Your slices should be about 1/4 inch thick.  Cut off any fat after you slice the meat.  Place the slices of meat gently back in the gravy, and smush/squeeze the gravy into each slice as you go.  I suggest that you transfer your gravy into a large oval or rectangular ovenproof baking/serving dish with 2 inch sides, before you start placing your slices in the gravy.  This way, when you heat the brisket up for serving, you can heat it in the same dish you will serve it in.  The alternative- which is fine - is to transfer the gravy and carrots into a disposable aluminum roasting pan before you slice the meat.  Then slice the meat and place your slices into the gravy in the disposable aluminum pan.  When you are preparing your meal, you will heat the brisket up in the disposable pan, and then you will have to transfer the meat, the gravy, and the carrots to a serving platter.  

Note:  I usually make this 1 to 2 days in advance of serving it, because the meat becomes more tender and and the flavor will intensify as the meat sits in the gravy in the refrigerator.  When I reheat the meat for serving, I let it sit out on the counter at least 1 - 2 hours to bring it closer to room temperature.  Then I heat it covered for about 40-50 min. at 350 degrees until it is hot. 

This is a family heirloom recipe.  This was another absolute favorite dish of mine when I was a little girl.  My mother made this Passover dish the way her mother did. I took over the job of making the matzo brei when I was about 15 years old, and I’ve been making it ever since.  I have never seen a recipe like this one for matzo brei; it is unique. What you end up with is something that is similar to French toast, but better.  It does take some effort, but it is so worthwhile.  Your family will love you for it.  Just try it - I know you’ll agree that it’s worth the effort.

• whole sheets of matzo  (For best results, use Manishewitz regular matzo.  You will need about 2 sheets of matza per person.)

• lots of extra large or jumbo eggs (about 3 eggs per person)

• regular milk (about 2- 3 tablespoons for every 4 eggs)

• margarine for frying (I use Fleischmann’s)

• granulated sugar and pure maple syrup for serving

For 2 people, beat about 4 eggs to start with in a wide shallow bowl.  Mix in about 2 tablespoons of whole milk.  Gently break 1 matzo into approximate fourths.  Soak it in warm water in a wide shallow bowl , aluminum tin, or other shallow pan until the matzo begins to soften.  Very gently, squeeze as much water out of the pieces as possible without breaking the matzo.  Then place the pieces gently in the bowl with the egg mixture. 

Put a big chunk of margarine in a large, preferably non-stick frying pan, over a medium-high  flame.  Transfer pieces of matzo into pan to begin frying. Fry until beautifully browned on the bottom, flip, fry until browned, and serve. 

Start soaking process immediately with a new sheet of matzo.  Repeat frying process. 

Continue until everyone is full.  Trust me, you will be standing at the stove for a very long time.