Matzo Pudding Or Kugel Recipes
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
SWEET MATZO AND COTTAGE-CHEESE PUDDING
Categories Egg Nut Brunch Dessert Bake Passover Raisin Pecan Spring Kosher Cottage Cheese Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Soak matzos in cold water until slightly softened, 1 to 2 minutes. Drain on a rack.
- Stir together cottage cheese, eggs, 6 tablespoons sugar, cinnamon, pecans, and raisins.
- Coat bottom and sides of an 8-inch square baking dish or pan with half of butter. Put 1 matzo in dish and spread half of cottage-cheese mixture over it. Top with another matzo and remaining cottage cheese mixture. Top with remaining matzo, brush with remaining butter, and sprinkle with remaining tablespoon sugar.
- Bake pudding in middle of oven until golden, puffed, and set, about 1 hour. Cut into squares and serve warm.
ENGLISH MATZOH PUDDING
Make and share this english matzoh pudding recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350.
- grease an 8x8 baking dish and sprinkle with ground almonds.
- crumble matzoh in a large bowl.
- add apple juice, eggs, and remaining ingredients, mix well.
- pour into baking dish, bake for 40-50 minutes until firm and brown.
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
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- Step 1: Preheat the oven to 350 F. Fry 4 cups of diced onions in 1/2 cup canola oil until golden brown and caramelized. Drain the onions and reserve the fried-onion oil.
- Step 2: Break 8 pieces of matzo into 2-inch pieces. Place in a bowl. Wet matzo with 2 1/2 cups boiling water. Make sure that all the water is absorbed into the matzo pieces.
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- Soak the Matzo sheets in some water until they become slightly soft. You do not want the sheets to be soggy. They should keep their form yet be easy to break into several pieces without causing too many crumbs. I usually run water over my Matzo sheets.
- Shake off the excess water without worrying if there remains a little extra water. Gently break the Matzo sheets into pieces in a bowl.
- Preheat the oven to 175°C / 350°F. Melt the butter in a casserole over a low heat (or in the microwave).
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- Preheat the oven to 350 degrees. Grease a small (casserole with butter or margarine and set aside.
- Warm the juice (I microwave 30 seconds on high) in the small bowl. Add the raisins and set aside. (To add extra color, I often mix yellow and dark raisins.) The raisins soak up some of the juice and get plumper and soft. After that happens, drain the excess juice.
- Soak the matzo pieces in the bowl with a few cups of water for a few minutes until just soft, but not disintegrated. Drain well, pressing the matzohs with your hand so most of the water drains out.
- Add the sugar and cinnamon, grated lemon peel, and eggs. Mix well, but not too roughly. The matzo may break up more and the resulting mixture has matzoh pieces of varying sizes.
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