Matzo Mushroom Onion Kugel Recipes

MUSHROOM ONION MATZOH KUGEL

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.

OLD FASHIONED POTATO KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

MOM'S PASSOVER MATZOH FARFEL KUGEL

Steps:

• Saute onions, mushrooms and celery until tender.
• Add matzoh farfel.
• Combine remaining ingredients and add to matzoh mixture.
• Pour mixture into a greased 1 1/2 qt baking dish.
• Bat at 375 for 30 minutes or until firm.

MATZO KUGEL

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.

PASSOVER MATZO KUGEL WITH VEGETABLES

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.