PASSOVER: APPLE MATZOH KUGEL
A perfect side dish to any Passover seder and tasty enough to serve at any time throughout the year.
Provided by adapted from All Recipes
Categories Side Dish
Time 45m
Yield serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Grease an 8×8 inch baking dish. Break the matzoh sheets into many 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 and all spice. 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.
- Sprinkle more cinnamon sugar on top and let cool before cutting.
SWEET POTATO AND APPLE KUGEL
I've looked at a number of sweet potato kugel recipes, and experimented with this one a few times until I was satisfied with it. The trick is to bake the kugel long enough so that the sweet potato softens properly without the top drying out and browning too much. I cover the kugel during the first 45 minutes of baking to prevent this. After you uncover it, it's important to baste the top every 5 to 10 minutes with melted butter.
Provided by Martha Rose Shulman
Categories dinner, casseroles, side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 375 degrees. Butter a 2-quart baking dish
- In a large mixing bowl, beat the eggs with salt to taste (I suggest about 1/2 teaspoon). Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and sweet potatoes, then stir everything together. Combine the honey and 2 tablespoons of the melted butter and stir together, then toss with the sweet potato mixture and combine well
- Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil and place in the oven. Bake 45 minutes. Remove the foil and brush the top of the kugel with melted butter. Return to the oven and bake for another 15 to 20 minutes or longer, brushing every 5 minutes with butter. The kugel is ready when the edges are browned, the top is browned in spots and the mixture is set. Remove from the heat and allow to cool for 10 to 15 minutes before serving
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 274 milligrams, Sugar 8 grams, TransFat 0 grams
TRADITIONAL MATZO KUGEL FOR PASSOVER
Traditional Matzo Kugel for Passover is comfort food at its best. Try this yummy dish all year long. No reason to limit yourself to Passover.
Provided by Belgian Foodie
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Soak the Matzo sheets in some water until they become slightly soft. You do not want the sheets to be soggy. They should keep their form yet be easy to break into several pieces without causing too many crumbs. I usually run water over my Matzo sheets.
- Shake off the excess water without worrying if there remains a little extra water. Gently break the Matzo sheets into pieces in a bowl.
- Preheat the oven to 175°C / 350°F. Melt the butter in a casserole over a low heat (or in the microwave).
- Beat the eggs well. Add the salt, sugar, cinnamon, and melted butter.
- Pour the egg mixture into the bowl with the Matzo pieces. Mix gently until the pieces are covered by egg.
- Wash, peel, core and chop the apples. I used a combination of sour and sweet apples. The choice of apples is up to you.
- Add the chopped apples, raisins and chopped nuts (if you are using). Mix gently.
- Pour the Matzo-egg mixture into a baking dish. Add the remaining butter reserved for the topping by spreading little dots of butter on top of the dish.
- Place the baking dish in the oven and bake about 45 minutes or until golden brown on top.
- Remove the baking dish from the oven and let it cool about 10 or 15 minutes before serving.
Nutrition Facts : Calories 379 kcal, Carbohydrate 51 g, Protein 7 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 198 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 9 g, ServingSize 1 serving
POTATO KUGEL (PASSOVER & GLUTEN-FREE)
This is an easy, traditional, and delicious potato kugel (potato pudding) recipe from the Jewish cookbook, "Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday", by Susie Fishbein.
Provided by blucoat
Categories Potato
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F degrees.
- Place the oil into a large 9- by 13-inch rectangular baking pan; set aside.
- Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and place them into the bowl of cold water. This will prevent them from turning brown.
- Finely chop the onions in the container of a food processor fitted with a metal blade. Remove them to a large bowl. Cut the potatoes into chunks and place them into the food processor; process until almost smooth. Add the potatoes to the onions.
- Add the salt, pepper, and sugar to the potato mixture. Add the eggs and stir until thoroughly combined.
- Place the baking pan with the oil into the oven. When the oil sizzles, carefully remove from oven and spoon some of it into the potato mixture. This will help make the kugel fluffy. Mix well. Pour the potatoes into the oiled pan. Bake, uncovered, for 1 hour.
Nutrition Facts : Calories 238.6, Fat 11.3, SaturatedFat 1.9, Cholesterol 88.1, Sodium 616.8, Carbohydrate 29.6, Fiber 3.4, Sugar 4.7, Protein 5.7
CONFETTI VEGETABLE KUGEL (PASSOVER)
A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, "Healthy Helpings". Variations: Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes.
Provided by blucoat
Categories Potato
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F
- Grate zucchini, carrots and sweet potatoes. (Can be done in the food processor.) Finely mince onions, garlic, parsley and basil. Combine all ingredients in a large mixing bowl and mix well.
- Spray a 3 quart rectangular or oval casserole with non-stick spray. Add vegetable mixture and spread evenly. Bake at 375°F for 1 hour and 10 minutes, or until golden brown and firm.
IRENE'S SWEET KUGEL FOR PASSOVER
Steps:
- Preheat oven to 350 F Grease 13"X9" baking pan Measure Farfel into large mixing bowel, reserving 1/4 cup on the side. Add 1 1/2 cup warm water to farfel and completely dampen. Set aside. Slice drained peaches into smaller chunks (cut each peach into 3 or 4 pieces). POur into small bowel. Mix chopped dates in with peaches. Set aside. Melt 8 tablespoons (1 stick) of butter in a small sauce pan. Transfer to a large mixing bowel. Cool slightly and whisk eggs into butter, one at a time. Add nutmeg and sugar, whisk until blended. Beat in yogurt and cottage cheese. Add peaches and dates, reserving 1/2 cup for the topping. Mix damp farfel into egg/cheese/fruit mix. Break up clumps of farfel and pour mixture into greased baking pan. Prepare topping by melting 4 tablespoons butter (1/2 stick) either in small pan or small microwave bowel), mix in chopped walnuts, reserved peach/date mixture, cinnamon and reserved 1/4 cup farfel. Spoon over top of farfel mixture in baking pan. Bake in center of oven for 45 minutes or until slightly puffed. Remove from oven, cool for 30 minutes. Slice and serve.
PASSOVER PINEAPPLE KUGEL
Preheat the oven to 350°F. Combine eggs, oil, sugar, potato starch, vanilla, and baking powder. Add the crushed pineapple (if juice has accumulated since the
Provided by Jamie Geller Test Kitchens
Categories Side Dish, Brunch, Kugel Recipes
Time 45m
Yield 6 Servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Combine eggs, oil, sugar, potato starch, vanilla, and baking powder. Add the crushed pineapple (if juice has accumulated since the pineapple has been processed, drain). Garnish with additional pineapple rings. Place into a round 9-inch pan and bake for 40 minutes or until golden. As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 edition - Subscribe Now contributed by our Balabusta Next Door, Toby Ash. Check out this video based on this recipe but turned dairy for help with the right consistency.
Nutrition Facts :
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