Matza Cheese 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
MATZO CHEESE KUGEL
Steps:
- Beat eggs with milk. Combine thoroughly with remaining ingredients. In a greased 1 1/2 qt. baking dish, arrange 1/2 of the matzo. Pour half of the cheese mixture over it. Repeat with remainder of matzo and cheese mixture. Bake in moderate oven 350 degrees 40 min. or until set.
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 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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