Matzoh Farfel Kugel Food

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.

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 FARFEL

Steps:

• Preheat oven to 375 degrees. Melt fat in a medium skillet over medium-high heat. Add onion and celery; cook 8 minutes. Let cool. Whisk together eggs, broth, 1 1/4 cups hot water, spices, and salt. Stir in farfel and onion mixture. Spoon into 10 (1/2-cup) ramekins. Bake until set, 30 to 35 minutes.

APPLE MATZO KUGEL

Steps:

• Preheat oven to 350°F. Place matzo farfel and water in large bowl; let stand 15 min. or until softened.
• Add eggs, apples, pineapple and walnuts; stir until well blended. Spoon into greased 13x9-inch baking dish; sprinkle evenly with cinnamon.
• Bake 1 hour or until top is browned and edges are crisp. Cool 10 min. before cutting into 12 squares to serve.

MATZO FARFEL APPLE KUGEL

Steps:

• Preheat the oven to 350degF.
• Lightly grease a 1qt baking dish with butter/spread.
• Combine farfel with 2 eggs. Place in heavy skillet and toast over low heat, stirring all the time, until farfel is golden brown and the pieces are separate.
• Beat the 2 egg whites with the sugar, salt, and 3 tbsp butter. Add the farfel and 1/2 cup of water.
• Line the bottom of the prepared baking dish with half of the apple slices and sprinkle with lemon juice.
• Add the matzo farfel mixture.
• Top with remaining apple slices, sprinkle with nuts, and pour on the remaining butter.
• Bake for 30min.

PASSOVER MATZO KUGEL WITH VEGETABLES

Steps:

• Coat an 11-by-7-inch baking dish with cooking spray. Heat oven to 350 degrees.
• Heat 2 tablespoons oil in a large, nonstick skillet over medium; add onion and cook until soft and golden, about 20 minutes. Transfer to a large bowl.
• Add mushrooms to skillet; cook until browned, about 5 minutes. Add to bowl.
• Add 2 tablespoons of the oil to skillet; add artichokes and carrots and cook until carrots are tender, about 10 minutes. Transfer to bowl.
• Beat 5 of the eggs with fork; toss with farfel. Add 1 tablespoon oil to skillet; add farfel and cook, stirring often, until it is toasty, 5 to 6 minutes. Transfer to bowl; stir in the thyme, salt, pepper, soup mix (To taste) and parsley and transfer to baking dish.
• Combine the 2 remaining eggs with broth and pour over the farfel. Bake 45 minutes, or until the center is no longer wet. Makes 16 servings.

APPLE-CINNAMON FARFEL KUGEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with non-stick cooking spray.
• In a large bowl, combine the water and farfel. Add the sugar, apple, and cinnamon. Fold in the egg whites. Pour mixture into the prepared baking dish and dust the top with more cinnamon.
• Bake at 375 degrees F (190 degrees C) for 45 minutes.

RAISIN FARFEL KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Soak farfel in water 10 minutes. Drain.
• Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Stir in raisins, salt, sugar, cinnamon, and butter. Transfer mixture to prepared dish.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.

MATZO FARFEL KUGEL

Steps:

• Preheat oven to 350°F
• Beat 2 eggs in a bowl. Toss with farfel. Melt butter or chicken fat in a skillet. Cook farfel over low heat, stirring often, until golden brown. Remove from heat and let cool 10 minutes.
• Beat remaining 2 eggs with sugar, cinnamon, salt, vanilla, lemon juice, and grated apple. Stir in cooked farfel, diced apple, and raisins.
• Spray 4 of 6 wells in a jumbo muffin tin with non-stick spray. Divide mixture between the muffin wells (if there is a lot of thin liquid in the bottom of the bowl, leave it behind). Bake in preheated oven 30 minute Let cool 10 min in pan, then run a knife around the inside of each well then turn out. Serve hot or cold.

MATZO FARFEL KUGEL

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.

WILD MUSHROOM AND WILD LEEK FARFEL KUGEL

Steps:

• In a large skillet over medium heat, stir together the eggs and farfel. Continue to stir until farfel has absorbed the eggs and gets dry and toasty.
• In another skillet, heat butter or oil over medium heat and stir in minced onion. Cook until golden, then add leeks and continue cooking for 15 minutes. In a seperate pan on high heat cook mushrooms for about 4 minutes. Combine leeks, onions and mushrooms.
• Add farfel and half of the stock to the leek/onion/mushroom mixture, continuing to stir. Turn heat to low and add 1 more cup of stock. Cook 4 minutes and add last cup of stock. When all the liquid has been absorbed, serve.

MOM'S PASSOVER MATZOH FARFEL KUGEL

Steps:

• Saute onions, mushrooms and celery until tender.
• Add matzoh farfel.
• Combine remaining ingredients and add to matzoh mixture.
• Pour mixture into a greased 1 1/2 qt baking dish.
• Bat at 375 for 30 minutes or until firm.

MATZO FARFEL AND WINE KUGEL FOR PASSOVER

Steps:

• Soak farfel in cold water, then drain. Crush it into a paste-like consistency.
• Beat egg yolks with sugar, Stir in wine, salt, orange rind and oil.
• Beat egg whites until stiff and set aside.
• Mix yolk mixture into farfel.
• Now fold mixture into stiffly beaten egg whites.
• Bake at 350 degrees F. for 30 minutes.