MUSHROOM ONION MATZOH KUGEL
Make and share this Mushroom Onion Matzoh Kugel recipe from Food.com.
Provided by chia2160
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F
- Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel).
- Break matzoh into small pieces and put in a large bowl.
- Cover with stock and water.
- Heat oil in a skillet.
- Add onions and cook 5 minutes.
- Add carrots and next 6 ingredients, cover and cook 5 minutes until softened.
- Add to matzoh mixture.
- Add parsley and eggs, stir well.
- Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes.
- Uncover and cook for 20 minutes more.
- Cut into wedges, garnish with fresh parsley.
Nutrition Facts : Calories 309.3, Fat 10.9, SaturatedFat 2, Cholesterol 108, Sodium 446.6, Carbohydrate 42.7, Fiber 3.2, Sugar 5.6, Protein 10.8
MOM'S PASSOVER MATZOH FARFEL KUGEL
Make and share this Mom's Passover Matzoh Farfel Kugel recipe from Food.com.
Provided by pamb10
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 155, Fat 13.6, SaturatedFat 8, Cholesterol 92.5, Sodium 753.9, Carbohydrate 4, Fiber 0.9, Sugar 2.1, Protein 4.7
ONION MUSHROOM POTATO KUGEL
Make and share this Onion Mushroom Potato Kugel recipe from Food.com.
Provided by karen
Categories Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a large pot and cover with salted water.
- Bring to a boil, then cover and simmer for 35 minutes or until very tender.
- Drain and cool slightly.
- Preheat oven to 350°F
- Heat oil in a large skillet.
- Saute onions over medium heat approximately 7 minutes or until lightly browned.
- Add mushrooms and saute until browned.
- While onions and mushrooms are cooking, cut potatoes into large pieces and roughly mash.
- Stir broth in with potatoes, then add beaten eggs.
- Stir in 1/2 cup mushroom onion mixture, salt and pepper.
- Spoon half of the potato mixture into a 8 x 8 square casserole dish sprayed with cooking spray.
- Top with remaining mushroom onion mixture, then with remaining potato.
- Smooth top of potatoes and sprinkle with paprika.
- Bake uncovered for 50 minutes or until top is firm and light golden at edges.
Nutrition Facts : Calories 208, Fat 6.7, SaturatedFat 1.2, Cholesterol 52.9, Sodium 286, Carbohydrate 33.1, Fiber 3.6, Sugar 3.2, Protein 5.3
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.
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love