MATZO APPLE KUGEL
Delicious Passover specialty that's easy and can be served with either meat or dairy dinners! Can also be made ahead and cooked later.
Provided by Cindy Faigin
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees 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. Do not 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 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.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 38.7 g, Cholesterol 69.8 mg, Fat 1.9 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 317.7 mg, Sugar 24.4 g
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.
APPLE MATZO KUGEL
The BEST kugel ever. I'm not Jewish but have a lot of Jewish friends, and they love this recipe! Good as a side dish, breakfast, dessert or snack!
Provided by LORANGE7
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
- In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
- Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 37.8 g, Cholesterol 69.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 1.7 g, Sodium 173.1 mg, Sugar 22.8 g
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.
CREAMY MATZO-APPLE KUGEL
This sweet and creamy kugel makes an impressive centerpiece for a Passover brunch. You can also serve it for dessert.
Provided by Food Network
Categories dessert
Yield Serves 6
Number Of Ingredients 13
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.
APPLE MATZOH KUGEL
Make and share this Apple Matzoh Kugel recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Break matzohs in pieces, soak in water and drain.
- Combine eggs, salt, honey, oil, cinnamon and add to matzoh.
- Mix in nuts, apples and raisins.
- Place in 8- inch square baking dish and bake at 350°F degrees for 35 minutes.
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
CHERRY APPLE MATZOH KUGEL
I found this recipe while searching for an additional kugel to add to my Passover holiday menu. This was a HUGE success. You can pre-make the kugel and then right before you start your seder as your dinner is being kept warm in the oven place it inside to reheat. When your family reaches the festive meal portion of the evening spread the preserves on top and serve. This recipe was found at http://www.jewish-food.org/ and was attributed to Linda Shapiro ([email protected]).
Provided by TSUalum93
Categories Apple
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Grease a 9x13-inch pan.
- Beat eggs until light and fluffy.
- Break up matzos into small pieces. Pour boiling water over and drain well.
- Add sugar to eggs; beat again.
- Add matzo; beat again.
- Add melted butter if making this dish for a meat meal use margarine; fold in apples.
- Bake 1 hour.
- Spread preserves on top; bake an additional 10 minutes longer.
- If preparing this dish in advance, freeze the bottom without the preserves. Reheat, then add the preserves on top.
- The original recipe states that the serving size is 24. My family likes this so much it makes about 10 servings so I double it and make it in two separate pans.
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