Layered Vegetable Kugel Food

LAYERED VEGETABLE KUGEL

Steps:

• Preheat oven to 350°F. Grease a 9x13" baking dish with olive oil or margarine.Make Broccoli Layer:In a bowl, combine the broccoli, eggs, matzo meal, garlic, salt and pepper. Spread in even layer in baking pan.Make Carrot Layer:Cream together oil, brown sugar, and egg. In a separate bowl, combine cake meal, baking powder, salt and cinnamon; add to oil mixture. Blend in carrots, orange and lemon juice. Spread over broccoli layer in pan, taking care not to mix vegetables.Make Cauliflower Layer and Assembly:Heat oil over low heat and saute onions 20 to 25 minutes until translucent and golden brown. In a separate pan, sauté mushrooms. Let cool. In a large mixing bowl, combine cauliflower, eggs, matzo meal, salt and pepper. Add sautéed vegetables. Spread over carrot layer, taking care not to mix vegetables. Bake for one hour or until a tester inserted in center comes out dry.

KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
• In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
• In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
• Bake in preheated oven for 1 hour.

TRI-LAYERED VEGETABLE KUGEL RECIPE - (4.4/5)

Steps:

• For each layer, boil the vegetables, drain, and mash. Keep them separated in their own bowls according to color. Mix the vegetables in each bowl together with the other ingredients that are listed under their coordinating section until a smooth batter forms. Continue to keep them separated in their own bowls according to color. Sautee the onions in olive oil until golden. Divide evenly among the three bowls. Take out a 10-inch round pie pan with removable sides, a springform pan, and coat it very lightly with some oil, very little. Pour in the white layer, and smooth it around. Pour the orange layer on top, and smooth it around. Add the green layer, smooth it down. Bake for 45 to 55 minutes, on 350°F, until firm and set. Present this on a beautiful serving platter, cut one slice out to show off its layers, and serve.

LAYERED VEGETABLE KUGEL

Steps:

• Prepare 9" X 13" baking dish by rubbing with olive oil or non-dairy margarine.
• For Broccoli Layer: Combine broccoli, eggs, matzo meal, garlic, salt and pepper.
• Spread in even layer in baking pan.
• For Carrot Layer: Cream together oil, brown sugar and egg.
• In a separate bowl, combine matzo meal, baking powder, salt and cinnamon; add to oil mixture.
• Blend in carrots, orange and lemon juice.
• Spread over broccoli layer in pan, taking care not to mix vegetables.
• For Cauliflower Layer: Heat oil onions over low heat 20-25 minutes until translucent and golden brown.
• In a separate pan, saute mushrooms.
• Let cool.
• In a large mixing bowl, combine cauliflower, eggs, matzo meal, salt and pepper.
• Add sauteed vegetables.
• Spread over carrot layer, taking care not to mix vegetables.
• Bake at 350 degrees for one hour or until a tester inserted in center comes out dry.

VEGETABLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Heat a non-stick pan with medium heat.
• Lightly spritz with cooking spray and sauté onion, celery, red pepper and carrots for 5 minutes, until golden.
• Add mushrooms and cook 5 minutes longer.
• Mix in all the remaining ingredients and pour shallow roasting or lasagna pan prepared with cooking spray. Bake uncovered for 45 to 50 minutes until the kugel is firm set.
• Cut into squares and serve.