PASSOVER SPINACH KUGEL
Make and share this Passover Spinach Kugel recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Spinach
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Thaw and drain spinach. Soak and drain matzo. Mix ingredients. Grease 9 x 13 inch pan. Brush top with oil before baking.
- Bake at 350 for about an hour or until done.
Nutrition Facts : Calories 112.4, Fat 5.6, SaturatedFat 1.4, Cholesterol 123.4, Sodium 359.8, Carbohydrate 9.9, Fiber 1.5, Sugar 0.7, Protein 6.1
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
MATZO APPLE KUGEL (PASSOVER)
This is a moist, sweet, and easy to prepare Passover recipe from Cindy Faigin. I found it on another recipe website (allrecipes.com). You can make this dish ahead of time and then bake it when needed. Recipe can be doubled.
Provided by blucoat
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (175°C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Don't squeeze.
- To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a greased 2-quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
- Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.
THE BEST PASSOVER SWEET MATZO KUGEL
Steps:
- Preheat oven to 350ºF.
- Break the matzos into quarters and soak in hot water for 3-4 minutes.
- Beat the eggs and then mix in the oil, brown sugar, granulated white sugar, salt, cinnamon, lemon juice, and pineapple tidbits.
- Add the broken pieces of matzos and stir gently.
- In a separate dish, mix the cinnamon and sugar together. Sprinkle the Cinnamon Sugar topping over the top.
- Transfer to a pregreased 8x8 baking dish and bake for 30-35 minutes.
- Cool for 20 minutes before serving.
Nutrition Facts : Calories 471 kcal, Carbohydrate 71 g, Protein 5 g, Fat 21 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 55 mg, Sodium 224 mg, Fiber 3 g, Sugar 44 g, UnsaturatedFat 18 g, ServingSize 1 serving
PASSOVER MATZO KUGEL WITH VEGETABLES
A delicious different side dish that had everyone raving at our Seder table! You can play with the veggies in it to appeal to your tastes. Very simple to make and seriously yummy! I got it from Newsday and have been making it ever since!
Provided by Wendy B.
Categories Kosher
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 111, Fat 6.9, SaturatedFat 1.4, Cholesterol 81.4, Sodium 298.9, Carbohydrate 7.8, Fiber 2.4, Sugar 2.2, Protein 5.8
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