KUGEL MUFFINS
Kugel, or noodle pudding, can be sweet or savory and is typically baked in a large baking dish and served as a side dish during the Jewish High Holidays or at Shabbat dinner on Friday evenings. This recipe is a sweet version, baked up as muffins and perfect for toting to potluck dinners or giving as gifts during the winter holidays. Thinner noodles are easier to scoop into the muffin cups, but if only wide egg noodles are available, simply break them up a bit by gently banging the bag with a rolling pin before boiling. By Stephanie Alleyne for Food Network Kitchen
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- For the almond streusel topping: Stir together the flour, brown sugar and 1/4 teaspoon salt in a medium bowl. Add the butter and stir until incorporated. Stir in the almonds and squeeze the mixture together to form clumps. Set the streusel aside.
- For the kugel muffins: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.
- Bring a pot of salted water to a boil. Cook the noodles in the boiling water until just al dente. Drain the noodles and run under cold water until cool.
- Meanwhile, stir together the flour, baking powder and 1/2 teaspoon salt in a small bowl.
- Add the cream cheese, brown sugar, heavy cream, sour cream, vanilla, whole eggs and yolks and orange zest and juice to a large mixing bowl and beat with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until smooth and combined. Add the flour mixture and beat on low speed until just combined. Add the noodles and stir until evenly coated. The batter will be soupy.
- Use a 1/4-cup measure to scoop the batter into the muffin cups, stirring and scooping from the bottom of the bowl to ensure even distribution of noodles among the cups; use fingers or tongs to distribute the noodles if need be. The cups should be nearly filled to the top. Crumble some of the streusel over each cup of batter.
- Bake, rotating the pans halfway through, until the muffins are set and the tops are golden brown, about 40 minutes. Cool the muffins in the pans until warm, about 15 minutes. Serve warm as a side dish or pop the cooled muffins into decorative tins for gifting.
MUSHROOM ONION MATZO KUGEL
Makes a nice savory side dish!
Provided by NIBLETS
Categories Side Dish
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 49 g, Fat 7.3 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 1 g, Sodium 8.5 mg, Sugar 5.9 g
SPINACH AND MATZOH PIE
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill- and nutmeg-seasoned spinach is made tangy with cottage cheese (which is smooth once blended) and gets a salty hit from feta.
Provided by Melissa Roberts
Categories Blender Bake Passover Vegetarian Dinner Casserole/Gratin Feta Spinach Kosher Kosher for Passover Cottage Cheese Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (main course) servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle.
- Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
- Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
- Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
- Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
- Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
SPINACH-MUSHROOM MATZO KUGEL
This makes a wonderful moist melt-in-your-mouth matzo kugel --- matzo farfel may be found at any Jewish deli or in the Jewish section of your major grocery store --- make certain to cook the spinach firstly according to package directions before adding to the recipe, then hand-squeeze out any moisture from the spinach, if you like lots of spinach then add in the full package.
Provided by Kittencalrecipezazz
Categories Spinach
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 166.9, Fat 14.4, SaturatedFat 2.3, Cholesterol 70.5, Sodium 219.8, Carbohydrate 5.2, Fiber 1.6, Sugar 2.2, Protein 5.7
MUSHROOM-SPINACH MATZOH KUGEL IN MUFFIN PANS
Individual kugels are baked in muffin tins for easy serving on a buffet. This can be made vegetarian by substituting vegetable broth for the chicken. I started making these several years ago to bring to a Passover seder with friends and family, and have improved on the recipe over the years. All of the slicing and chopping can be done in the food processor, and the recipe goes together fast. Can be made ahead and reheated. I've never tried freezing them, but that would probably work, too.
Provided by PamC6283
Categories Spinach
Time 1h10m
Yield 24 individual kugels, 24 serving(s)
Number Of Ingredients 12
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.
MUSHROOM-AND-SPINACH CUPS
Tortilla cups baked in a muffin tin are filled with a healthy and delicious mix of mushrooms, spinach, avocado and cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a large skillet, heat oil over medium. Add onion and cook 3 minutes. Increase heat to medium-high, add mushrooms, and saute until golden, 5 to 8 minutes. Transfer to a large bowl, toss with spinach and 1 cup pepper Jack, and season with salt and pepper.
- Lightly coat 6 jumbo muffin cups with cooking spray and press tortillas into cups. Divide vegetable mixture among cups and top with remaining 1/2 cup pepper Jack. Bake until cheese is melted and tortillas are light golden and crisp, about 7 minutes. Serve tortilla cups topped with avocado.
Nutrition Facts : Calories 536 g, Fat 29 g, Fiber 7 g, Protein 20 g, SaturatedFat 11 g
KUGEL MUFFINS
Classic Jewish comfort food takes a fun-size turn in this creative recipe for kugel. As these sweet-and-savory noodle casseroles bake in their individual cups, the flavors meld together. Orange marmalade brightens the richness, providing tangy sour notes to complement the sweetness, while dried currants add texture and depth.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Yield Makes 12 to 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a standard muffin tin with tulip-shaped baking cups (or standard cups). Cook noodles in a large pot of salted boiling water 6 minutes; drain. Let cool 10 minutes.
- Whisk together cheese, sour cream, 1/3 cup sugar, zest and juice, and 1/4 teaspoon salt. Whisk in eggs and 3 tablespoons butter. Stir in noodles and currants. Divide mixture among muffin cups. Drizzle with remaining butter; sprinkle with remaining sugar. Dollop a little marmalade over each cup.
- Bake until kugel is set and tops are golden brown, about 30 minutes. Let cool 30 minutes before serving with more marmalade on the side.
More about "mushroom spinach matzoh kugel in muffin pans recipes"
MUFFIN-TIN SPINACH & MUSHROOM MINI QUICHES
From eatingwell.com
MATZO KUGEL - KOSHEREYE.COM
From koshereye.com
MUSHROOM-SPINACH MATZOH KUGEL IN MUFFIN PANS RECIPE
From pinterest.com
MUSHROOM KUGEL - JAMIE GELLER
From jamiegeller.com
KALE, SPINACH, AND MUSHROOM KUGEL - MOTHER WOULD KNOW
From motherwouldknow.com
SWEET NOODLE KUGEL MUFFINS FROM THE SIMPLY KOSHER …
From kosherinthekitch.com
MUSHROOM MATZO KUGEL RECIPE | BON APPéTIT
From bonappetit.com
SPINACH & MUSHROOM MUFFIN PAN OMELETS - FLAVORFUL …
From flavorfuleats.com
MUSHROOM MATZO KUGEL : TOP RECOMMENDATIONS FOR RENTAL …
From apartmentall.com
SPINACH NOODLE KUGEL | MUSHROOM KUGEL - JAMIE GELLER
From jamiegeller.com
SAVORY MUSHROOM AND CARAMELIZED ONION MATZO KUGEL
From mealandaspiel.com
MUSHROOM AND LEEK MATZO KUGEL – RECETTE MAGAZINE
From blog.suvie.com
10 BEST SPINACH KUGEL RECIPES | YUMMLY
From yummly.com
MATZO, MUSHROOM, AND ONION KUGEL - PLAIN.RECIPES
From plain.recipes
MATZO, MUSHROOM, AND ONION KUGEL - JEWISH RECIPES
From fooddiez.com
MATZO, MUSHROOM, AND ONION KUGEL RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM MATZOH KUGEL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MUSHROOM SPINACH MATZOH KUGEL IN MUFFIN PANS RECIPES
From tfrecipes.com
MUSHROOM MATZO KUGEL - REVIEW BY KAREN - ALLRECIPES.COM
From allrecipes.com
MUSHROOM-SPINACH MATZOH KUGEL IN MUFFIN PANS - PLAIN.RECIPES
From plain.recipes
MUSHROOM-SPINACH MATZOH KUGEL IN MUFFIN PANS RECIPE - FOOD.COM
From pinterest.nz
MUSHROOM ONION MATZO KUGEL RECIPES | DEPORECIPE.CO
From deporecipe.co
MUSHROOM SPINACH EGG MUFFINS - SAVORY EXPERIMENTS
From savoryexperiments.com
MUSHROOM-SPINACH MATZOH KUGEL IN MUFFIN PANS RECIPE
From pinterest.com
MUSHROOM ONION MATZO KUGEL - YUM TASTE
From yumtaste.com
SPINACH QUICHE MUFFINS - TO SIMPLY INSPIRE
From tosimplyinspire.com
MUSHROOM ONION MATZO KUGEL RECIPE
From getcheapritebrewhallertaupellethops.blogspot.com
MUSHROOM KUGEL - RECIPES - COOKS.COM
From cooks.com
SPINACH-ARTICHOKE MATZO KUGEL — A THOUGHT FOR FOOD
From athoughtforfood.net
SAVORY PASSOVER MATZO MUFFINS FELICHIKAS - MOTHER WOULD KNOW
From motherwouldknow.com
PASSOVER RECIPES: SPINACH MATZAH KUGEL - ATLANTA JEWISH TIMES
From atlantajewishtimes.com
MUSHROOM ONION MATZO KUGEL RECIPE - ELLL-A
From elll-a.blogspot.com
MUSHROOM ONION MATZO KUGEL RECIPE
From savedpacmanworld3sonypsp.blogspot.com
MATZO, MUSHROOM, AND ONION KUGEL - JEWISH RECIPES
From fooddiez.com
PASSOVER SPINACH MATZO KUGEL - KOSHEREYE.COM
From koshereye.com
You'll also love