MATZO CHEESE KUGEL
From the book: Like Mama Used to Make . . . and More Compiled and Written by the Women of the Ann Arbor Chapter of Hadassah Ann Arbor, Michigan: The Chapter, 1986
Provided by Annelise Friedman
Categories Other Side Dishes
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 F.
- 2. Fry onions in butter until brown. Cool.
- 3. Crush matzos and soak in cold water for 2 minutes.
- 4. Drain and press out well.
- 5. Mix onions and matzo with eggs, cheese, and salt.
- 6. Pour mixture into a greased pudding dish. Bake for 30 minutes, or until browned.
MATZO CHEESE KUGEL
Steps:
- Beat eggs with milk. Combine thoroughly with remaining ingredients. In a greased 1 1/2 qt. baking dish, arrange 1/2 of the matzo. Pour half of the cheese mixture over it. Repeat with remainder of matzo and cheese mixture. Bake in moderate oven 350 degrees 40 min. or until set.
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.
APPLE-MATZOH KUGEL
Steps:
- 1. Preheat the oven to 350°F.
- 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
- 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
- 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
- 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
- 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
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
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
MATZA CHEESE KUGEL
This is an old family recipe. It makes a nice side dish to add to the family meal
Provided by Dorene Fishkin @Dorene_Fishkin
Categories Other Side Dishes
Number Of Ingredients 9
Steps:
- Preheat oven to 350' Brush inside of a 2 quart baking dish with butter or margerine. Pour boiling water over matza to soften. Remove immediately to paper towels.
- In large bowl beat eggs with sugar. Add milk and flavorings. Mix until well combined. Place 2 matzohs in prepared dish. Spread with one cup of the cheese.
- Repeat with 2 more matzohs and remaining cheese. Cover with last 2 matzohs. Pour milk over mixture. Bake for 40-50 mimutes or just until set. Spread with melted preserves. Serve warm or cold. Enjoy !
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SAVORY MATZO FARFEL KUGEL FOR PASSOVER - OMG! YUMMY
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4.5/5 (32)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.
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- 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.
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