MATZO KUGEL
My grandmother was known for being an amazing lady. She was also known for her Matzo Kugel and her Noodle Kugel. No matter the occasion, Passover, Rosh HaShana, Yom Kippur, or even Thanksgiving, this is what she was always asked to bring. It does not need to be a Jewish Holiday to enjoy this savory stuffing like casserole--nor do you need to be Jewish. This is so delicious year round and very, very easy.
Provided by LizP5885
Categories European
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauté onions and celery in fat until onions are tender. Add to broken Matzo's.
- Combine remaining ingredients and add to matzo mixture. It will be a bit runny.
- Pour into well greased 1 1/2-quart baking dish and bake at 350°F for 30-35 minutes until firm.
Nutrition Facts : Calories 280.9, Fat 15.5, SaturatedFat 4.6, Cholesterol 81.9, Sodium 725.1, Carbohydrate 27.6, Fiber 1.8, Sugar 1.9, Protein 7.5
METZ MATZO KUGEL
Steps:
- Preheat the oven to 350 degrees, and grease a 6-cup heavy soufflé dish or casserole with some of the butter or oil.
- Dip the matzo in warm water, let sit a minute or so, drain, and pat dry.
- Beat the eggs in a large bowl. Add the matzo, all but 2 tablespoons of the remaining butter or vegetable oil, the matzo meal, salt and freshly ground pepper to taste, and the parsley. Stir until the ingredients are just mixed together, and then pour them into the prepared pan.
- Smear the top with the remaining butter or vegetable oil, and bake, uncovered, for 50 minutes to an hour. Serve with horseradish sauce (see page 158) or a compote as a garnish, and with vegetables.
CREAMY MATZO-APPLE KUGEL
This sweet and creamy kugel makes an impressive centerpiece for a Passover brunch. You can also serve it for dessert.
Provided by Food Network
Categories dessert
Yield Serves 6
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned. Remove to a large bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly. Be careful not to burn them. Add to bowl with apples, and set aside.
- Preheat oven to 350 degrees. Place matzo squares in another large bowl, and run cool water over them to soften. Crumble the matzo, and drain in a colander. Return drained matzo to bowl.
- Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly.
- Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter). YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving.
THE BEST PASSOVER SWEET MATZO KUGEL
Steps:
- Preheat oven to 350ºF.
- Break the matzos into quarters and soak in hot water for 3-4 minutes.
- Beat the eggs and then mix in the oil, brown sugar, granulated white sugar, salt, cinnamon, lemon juice, and pineapple tidbits.
- Add the broken pieces of matzos and stir gently.
- In a separate dish, mix the cinnamon and sugar together. Sprinkle the Cinnamon Sugar topping over the top.
- Transfer to a pregreased 8x8 baking dish and bake for 30-35 minutes.
- Cool for 20 minutes before serving.
Nutrition Facts : Calories 471 kcal, Carbohydrate 71 g, Protein 5 g, Fat 21 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 55 mg, Sodium 224 mg, Fiber 3 g, Sugar 44 g, UnsaturatedFat 18 g, ServingSize 1 serving
MATZO MUSHROOM-ONION KUGEL
Make and share this Matzo Mushroom-Onion Kugel recipe from Food.com.
Provided by Cynna
Categories Kosher
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°.
- Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned.
- Break crackers into small pieces, and place in a large bowl.
- Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
- Heat oil in a large nonstick skillet over medium heat.
- Add onion; cover and cook 5 minutes, stirring occasionally.
- Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender.
- Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well.
- Combine egg whites and eggs in a bowl; stir with a whisk.
- Add egg mixture to matzo mixture; stir well.
- Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray.
- Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned.
- Let kugel stand for 5 minutes, and cut into wedges.
- Garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 95.7, Fat 5.8, SaturatedFat 1, Cholesterol 35.2, Sodium 391.1, Carbohydrate 6.7, Fiber 1.2, Sugar 3, Protein 5
EASY FRUITY MATZO KUGEL
We had this kugel at seders when I was a child. It has been hidden away for years. Last year we broke it out again and it was a nice addition. Recipe is for a 9 or 10-inch square dish but can easily be doubled into a 9x13-inch dish. Farfel can be substituted for the matzo but I don't know the conversion factor. The original recipe called for a lot of salt and sugar. The amounts can be reduced per one's own taste. Any flavor pie filling may be used. I have had both apple and cherry flavors and both are quite tasty.
Provided by Ducky
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Soak broken matzo in water until soft, approximately 2-3 minutes, and drain.
- Beat eggs with salt.
- Add sugar to eggs.
- Add margarine/butter, raisins, cinnamon and pie filling to eggs, mixing well.
- Add matzo to mixture and combine well.
- Pour mixture into baking dish.
- Bake for 1 hour.
Nutrition Facts : Calories 284.9, Fat 8.8, SaturatedFat 2, Cholesterol 141, Sodium 237.4, Carbohydrate 45.4, Fiber 1.6, Sugar 21, Protein 7.2
APPLE MATZO KUGEL
The BEST kugel ever. I'm not Jewish but have a lot of Jewish friends, and they love this recipe! Good as a side dish, breakfast, dessert or snack!
Provided by LORANGE7
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
- In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
- Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 37.8 g, Cholesterol 69.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 1.7 g, Sodium 173.1 mg, Sugar 22.8 g
MUSHROOM ONION MATZO KUGEL
Makes a nice savory side dish!
Provided by NIBLETS
Categories Side Dish
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 49 g, Fat 7.3 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 1 g, Sodium 8.5 mg, Sugar 5.9 g
MATZO FARFEL KUGEL
This matzo kugel is an enjoyable side dish for any holiday meal.
Provided by ammilgram
Categories Hanukkah Kugel
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9-inch square baking pan.
- Melt shortening in a skillet over medium heat. Add onions and celery and saute until soft, about 5 minutes. Add matzo farfel and toast lightly, about 2 minutes.
- Whisk water, chicken broth, eggs, paprika, salt, and pepper together in a bowl. Add to the matzo mixture and stir until well combined. Transfer to the prepared pan.
- Bake in the preheated oven until brown and firm, 35 to 45 minutes.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 33.9 g, Cholesterol 31.6 mg, Fat 7.8 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 332.8 mg, Sugar 1.6 g
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MUSHROOM MATZO KUGEL RECIPE | BON APPéTIT
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4.1/5 (10)Author Bonnie Frumkin MoralesServings 8
- Heat broiler. Place onion on a small baking sheet and broil, turning halfway through, until charred, about 5 minutes per side. Transfer to a small saucepan and add parsley, all mushrooms, peppercorns, and 5 cups water. Bring to a boil, then reduce heat and cook at a bare simmer until broth is reduced to 3½ cups and is very cloudy, about 1½ hours. Strain stock through a fine-mesh sieve into a large heatproof measuring glass or an airtight container (you should have about 3 cups); discard solids. Stir in salt. Do ahead: Broth can be made 3 days ahead. Let cool; cover and chill.
- Preheat oven to 300°. Butter a 13x9" baking dish. Break matzo into 3" pieces; place in a large bowl. Pour 2 cups stock over and gently toss to coat; set remaining 1 cup stock aside. Let sit until matzo is soaked and breakable but still holds its shape, about 30 minutes.
- Meanwhile, whisk eggs, crème fraîche, and cream in a medium bowl to combine; season with salt.
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From omgyummy.com
4.4/5 (56)Total Time 53 minsCategory PassoverCalories 173 per serving
- Preheat the oven to 350 degrees. Pour the stock over the farfel in a medium sized bowl and let it sit.
- While the onions are sautéing, lightly beat the egg yolks, whip the egg whites, chop parsley and shred carrot.
- Add the salt and pepper, egg yolks, chopped parsley, shredded carrot and sautéed onion to the farfel and mix well. Then fold in the egg whites.
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- Step 1: Preheat the oven to 350 F. Fry 4 cups of diced onions in 1/2 cup canola oil until golden brown and caramelized. Drain the onions and reserve the fried-onion oil.
- Step 2: Break 8 pieces of matzo into 2-inch pieces. Place in a bowl. Wet matzo with 2 1/2 cups boiling water. Make sure that all the water is absorbed into the matzo pieces.
- Step 3: Add 8 large eggs, the fried onions, 1/4 cup of the fried onion oil, parsley, 1 tablespoon salt and 1 1/2 teaspoons black pepper.
- Step 4: Pour the remaining 1/4 cup of fried onion oil into a 13-by-9-inch baking pan. Pour the matzo mixture into the pan. Bake uncovered for about 1 hour or until set.
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