Potato Kugel Recipe Using Mix Food

POTATO KUGEL

Steps:

• Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
• Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
• Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
• Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.

POTATO KUGEL

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Spray a 13x9 pan with cooking spray.
• In a large skillet saute chopped onions in 3 tablespoons vegetable oil until golden brown.
• Prepare potato pancake mix following directions on box.
• Add grated carrots, matzoh meal, and seasonings, then add sauted onions.
• Allow batter to sit for 3 minutes to thicken.
• Spread in prepared pan.
• Bake for 1 hour or until golden brown.
• Serve with applesauce or sour cream.

THE BEST (AND EASY!) POTATO KUGEL

Steps:

• Preheat over to 350 degrees.
• Grease a 1 1/2-quart baking dish with the oil.
• In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
• Pour into prepared pan.
• Bake 1 hour.
• Let set about 10 minutes before serving.

OLD FASHIONED POTATO KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

POTATO KUGEL

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
• Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
• Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
• Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.

LACY POTATO KUGEL

Steps:

• Preheat oven to 500 degrees.
• Saute diced onion until nicely caramelized and golden.
• While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
• Squeeze out liquid and place in a large mixing bowl.
• Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
• Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
• Sprinkle starch on top.
• Pour boiling water over starch and stir thoroughly.
• Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
• Carefully pour mixture into pan and bake for 20 minutes.
• After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.

POTATO KUGEL

Steps:

• Grate the potatoes and onion, drain well.
• Combine in a bowl with eggs, flour, melted butter, salt, and pepper.
• Mix well. Place 2 tbsps. butter in a 1 1/2 quart baking dish. Melt in oven or microwave. Tilt dish to coat evenly. Pour potato mixture into dish and spread evenly.
• Bake at 400 degrees uncovered for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 45 more minutes or until set and lightly browned.

POTATO KUGEL ( PUDDING ) ALA FOOD PROCESSOR

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Peel potatoes and put into a bowl of ice cold water. Make sure potatoes are covered.
• 3. Spray 9 x 9 inch glass pan with non-stick spray and set the pan aside.
• 4. Mix beaten eggs with oil, salt and pepper ( mix well).
• 5. Use Food processor grating disk and grate carrot. The put carrot into egg/oil mix.
• 6. Grate onion and put into egg/oil/carrot mix.
• 7. Remove potatoes from water -then grate all the potatoes. Drain the potatoes, in a mesh colander, of most of the liquid.
• 8. Immediately mix potatoes into egg/oil/carrot/onion mix. Add the matzoh meal and stir.
• 10. Put the whole mix back into the food processor ( mixing/chopping blade) and pulse untilt the mixture is smoother but still has texture. You only need to pulse a few times. Then pour the mix into the prepared pan. If the mix looks too watery add a little more matzoh meal. The mix should be on the thick side.
• 9. Bake at 350 for about 1 hour or until brown and the inside is cooked. Be careful not to overcook or else the kugel may get dry. But make sure the top is nicely browned and the Kugel is firm. Let it sit for a few minutes before cutting into squares.

POTATO KUGEL

Steps:

• Cook bacon in a large heavy skillet until crisp. Remove bacon.
• Sauté chopped onion in bacon drippings until translucent. Set aside.
• Combine eggs, milk, salt and pepper in a large bowl and mix well.
• Peel potatoes and grate coarsely into milk mixture.
• Add crumbled bacon and cooked onion (including bacon drippings).
• Stir well and pour into a greased 13" x 9" baking pan.
• Bake at 425°F for 20 minutes.
• Reduce heat to 350°F and bake 1 hour.

POTATO KUGEL

Steps:

• Preheat oven to 425 degrees F.
• Liberally oil a baking dish. Place in oven to heat.
• Place eggs in a small bowl and beat. Add salt and pepper, mix well and set aside.
• Fill a large bowl with cold water and as you peel the potatoes place them in the water to prevent browning.
• Heat remainder of oil in a small sauce pan on the stove over a low-medium heat.
• Cut potatoes so they fit in to a food processor feed tube. Process potatoes and onions using the blade that creates shoe-string-like strips.
• Transfer potatoes and onions to a large bowl. Add egg mixture and heated oil and mix very well. Remove any large pieces of potatoes or onions that were not properly processed.
• Remove heated baking dish from oven and fill with potato mixture.
• Bake at 425 degrees F for 1 hour or until the top looks crunchy and golden.