Matzo Pudding Or Kugel Food

PASSOVER POTATO KUGEL

Steps:

• Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.
• Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.
• Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve.
• In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
• Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.
• Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.
• Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.
• Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.
• Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.

MATZO FARFEL STUFFING

Steps:

• 1. Preheat oven to 350°F. Grease a 9- x 13-inch casserole dish. 2. Sauté onions in a large sauté pan lightly coated with evoo, over medium-high heat, until medium brown and very soft. 3. Add mushrooms to the pan and a bit more evoo. Sauté mushrooms until browned and crispy on edges. Add celery and garlic to the pan and continue to cook for 3 to 5 minutes until celery begins to soften. 4. Transfer vegetables to greased pan. Add matzo farfel, broth, dates, and egg yolks. Stir to combine. Season with salt and pepper. Cover with foil and bake at 350°F for 30 minutes. Uncover and bake 15 minutes more until lightly browned, or cool completely and freeze for up to 1 month.

SAVORY MATZO KUGEL

Steps:

• 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.

MATZO PUDDING OR KUGEL

Steps:

• Preheat the oven to 350 degrees. Grease a small (casserole with butter or margarine and set aside.
• Warm the juice (I microwave 30 seconds on high) in the small bowl. Add the raisins and set aside. (To add extra color, I often mix yellow and dark raisins.) The raisins soak up some of the juice and get plumper and soft. After that happens, drain the excess juice.
• Soak the matzo pieces in the bowl with a few cups of water for a few minutes until just soft, but not disintegrated. Drain well, pressing the matzohs with your hand so most of the water drains out.
• Add the sugar and cinnamon, grated lemon peel, and eggs. Mix well, but not too roughly. The matzo may break up more and the resulting mixture has matzoh pieces of varying sizes.
• Add the apple pieces and raisins and mix again, gently incorporating the fruit. I haven't specified the type of apples because I make this with all types, often mixed. Use whatever type you prefer, or follow my lead and use an assortment.
• Pour the mixture into the casserole and dot with butter or margarine. Bake for 35-45 minutes until the top of the casserole is browned and crisp. (If the top isn't browning, turn the heat up during the last 5 minutes or so to 375 degrees.) Serve hot.

MUSHROOM ONION MATZO KUGEL

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.

POTATO KUGEL

Steps:

• Preheat oven to 350°F.
• If you do not have a food processor, pull out your box grater. Grate the potatoes. They will brown quickly, so if you are doing by hand, as you grate the potatoes, put them in a bowl with water and and little bit of white vinegar (about a tablespoon).
• When you are done grating the potatoes, grate the onion. You could also chop the onion very fine by hand.
• Using your hands or a clean dish towel, wring out all the vinegar water from the potatoes. Add them to the large bowl with the grated onions.
• Food processor:
• First blend the onions with the regular blade until finely ground. Remove the onions and put in a large bowl.
• Switch to the grating blade, grate the potatoes.
• Add the potatoes to the bowl with the onions. Sprinkle on the corn starch. Add the salt and pepper. Next, add on the eggs directly on top of the potato mixture. You could use your clean hands to mix it all together. Make sure the corn starch is completely combined with potatoes. You could also use forks or a wooden spoon to mix it all together, but by hand is easiest way.
• If you're using an oven safe casserole dish (I used a rectangular one), add the 4 tablespoons of oil and heat it up in the casserole for about 5 minutes.
• If you're using a 9 or 10-inch cast-iron skillet, add 4 tablespoons of the oil and heat on high heat for a few minutes (should take about 5 minutes to get it very hot). If you use a 9-inch skillet, the kugel will be taller.
• Carefully add the potato mixture to the casserole (or your cast-iron skillet), taking care that it may splatter a little, as the oil is very hot. Spread out the potato mixture. You could twist the potatoes a little (if they're long strands)and get a swirled texture look on top. Drizzle on the last tablespoon of oil.
• Bake for about 60-70 minutes, or until kugel is golden brown on top and tender on the inside. The potatoes on top will be nice and crispy. You don't want to over bake it. Mine was ready at about 65 minutes. If it's browning too much on top, you could cover with foil paper for last few minutes of baking (I didn't need to with mine).
• Sprinkle on some chopped Italian parsley (optional). Cut into squares and pass around the table while it's warm.

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.

TRADITIONAL MATZO KUGEL FOR PASSOVER

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.

PASSOVER NOODLE KUGEL (DAIRY)

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Use 1 tablespoon softened butter to grease a 13x9x2-inch baking dish.
• Cook, rinse, and drain the noodles according to package directions. Set aside.
• In a large bowl, mix the cottage cheese, sour cream, sugar, eggs, melted butter, and vanilla.
• Stir in the drained noodles and fold in the raisins or apples, or a combination, if using.
• Spoon the mixture into the prepared pan. Sprinkle evenly with the cinnamon sugar.
• Bake in the heated oven for 50 to 60 minutes or until the center is set. Cool at least 10 minutes before cutting to serve. Source: Word of Mouth Kosher Catering. Recipe reprinted with permission.

ENGLISH MATZOH PUDDING

Steps:

• preheat oven to 350.
• grease an 8x8 baking dish and sprinkle with ground almonds.
• crumble matzoh in a large bowl.
• add apple juice, eggs, and remaining ingredients, mix well.
• pour into baking dish, bake for 40-50 minutes until firm and brown.

MATZO APPLE ORANGE KUGEL

Steps:

• 1. Break matzohs coarsely. Soak them in water just until soft (about 1 minute). Squeeze out excess water. (DO NOT OVER SOAK!)
• 2. In a very large bowl, stir together the matzos and the eggs, sugar, salt, cinnamon, raisins, apples, orange zest, and almonds.
• 3. Place in well-greased (or sprayed with Pam) baking pan or casserole dish. Sprinkle top with cinnamon-sugar mixture. Note: The orange rind is a must! Add extra for even more flavor.
• 4. Drizzle butter or margarine over the top if desired.
• 5. Bake at 350 until firm and browned (about 45 minutes).
• 6. Note: This freezes well. I use the large slits of a hand grater, but you can use a food processor for speedier prep time.

SWEET MATZO AND COTTAGE-CHEESE PUDDING

Steps:

• Preheat oven to 325°F.
• Soak matzos in cold water until slightly softened, 1 to 2 minutes. Drain on a rack.
• Stir together cottage cheese, eggs, 6 tablespoons sugar, cinnamon, pecans, and raisins.
• Coat bottom and sides of an 8-inch square baking dish or pan with half of butter. Put 1 matzo in dish and spread half of cottage-cheese mixture over it. Top with another matzo and remaining cottage cheese mixture. Top with remaining matzo, brush with remaining butter, and sprinkle with remaining tablespoon sugar.
• Bake pudding in middle of oven until golden, puffed, and set, about 1 hour. Cut into squares and serve warm.

BANANA NUT MATZOH KUGEL

Steps:

• Place matzoh pieces in a bowl and pour cold water over them; drain immediately.
• Beat eggs with honey and butter.
• Add matzoh to egg mixture and mix well.
• Spread half of egg/matzoh mixture in greased square baking dish.
• Arrange sliced bananas on top.
• Sprinkle with nuts.
• Top with rest of matzoh.
• Dust top with cinnamon.
• Bake at 350 degrees for 45 minutes or until lightly browned.

VEGETARIAN VEGETABLE KUGEL WITH MATZO MEAL PAREVE RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Oil a 9x13x2-inch baking dish or similarly sized casserole.
• Using a box grater or a food processor fitted with a shredding disc, coarsely grate the potatoes, zucchini, carrots, potatoes, and onion.
• Transfer the grated vegetables to a large mixing bowl. Stir in the garlic and parsley or basil.
• Add the eggs and olive oil, and sprinkle evenly with the flour. Mix well.
• Pour the vegetable mixture into the prepared baking dish.
• Bake for 45 to 60 minutes, or until the vegetables are tender, the kugel is set, and the top is browned.

SAVORY MATZO PUDDING

Steps:

• Preheat oven to 350°F. Coat a 3 quart oven-proof baking dish (about 13- x 7-inches) with cooking spray.
• In a large bowl, whisk together eggs, egg whites, salt and pepper until well-combined; stir in broth.
• Run each sheet of matzo under cold water and shake off excess moisture; crumble matzo into egg mixture and stir well to coat. Refrigerate for 30 minutes, tossing once or twice.
• Meanwhile, coat a large skillet with cooking spray; set over medium heat. Add onions and celery; sauté until onions turn translucent, about 10 minutes. Add mushrooms; cook, stirring frequently, until vegetables brown and start to caramelize, about 15 to 20 minutes.
• When eggs are almost all absorbed by matzo, stir in vegetable mixture until well-combined; spoon mixture into prepared dish and smooth out top. Drizzle oil over top of matzo pudding; bake until top is crisp, about 45 minutes. Allow to cool for about 15 minutes before cutting into 12 equal portions. Garnish with parsley and serve.
• Serving size: 1/12th of dish

CREAMY MATZO-APPLE KUGEL

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.