Mushroom Spinach Matzoh Kugel In Muffin Pans Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Place farfel in a colander and pour boiling water over it.
• In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• Preheat oven to 375°F Lightly grease or spray muffin pans for 24 regular-size muffins.
• Heat olive oil in wide skillet over medium-high to high heat. Saute mushrooms, celery and onion until liquid from vegetables renders and then evaporates so that mushrooms brown slightly, about 10 minutes. Stir the water into the vegetables in the pan to release any browned bits. Remove from heat and set aside.
• In a large mixing bowl, lightly beat eggs with chicken broth. Stir in matzoh pieces and seasonings, then stir in spinach and mix well. Add mushroom mixture and stir well to combine.
• Spoon into prepared muffin pans, filling level with top of cups.
• Bake 25 minutes, till golden brown. Run a knife around the sides of each kugel to loosen, remove from pans and serve immediately or cool on wire racks, wrap and store for reheating later.

Steps:

• Grease a 2-quart casserole dish.
• Heat oil in a large skillet over medium-high heat.
• Add in mushrooms, cook stirring until they loose their moisture.
• Add onion and celery; saute until tender (about 4 minutes).
• Add in spinach and cook stirring for 2 minutes.
• Remove skillet from heat and cool the mixture just slightly.
• Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
• Bake uncovered at 375 degrees F for about 30 minutes.

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.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9-inch square baking pan.
• Melt shortening in a skillet over medium heat. Add onions and celery and saute until soft, about 5 minutes. Add matzo farfel and toast lightly, about 2 minutes.
• Whisk water, chicken broth, eggs, paprika, salt, and pepper together in a bowl. Add to the matzo mixture and stir until well combined. Transfer to the prepared pan.
• Bake in the preheated oven until brown and firm, 35 to 45 minutes.