Muffin Cup Onion Kugel Recipes

KUGEL MUFFINS

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.

BROWNED ONION KUGELS

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.
• Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
• Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

CLASSIC LUKSHEN NOODLE KUGEL

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt, and pepper in a large bowl. Pour mixture into an 8-inch square pan.
• Bake in the preheated oven until firm, about 35 minutes.

ONION-BEEF MUFFIN CUPS

Steps:

• In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink. , Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened., Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture. , Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese. , Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. , ,

MUSHROOM ONION MATZO KUGEL

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.

MINI POTATO KUGEL CUPS RECIPE - (3.8/5)

Steps:

• Preheat oven to 425°F. Liberally oil 6 ramekins and place on baking sheet. Place the pan of cups in the oven to heat. Place eggs, onion, salt, and pepper in blender. Blend and pour into a large bowl. Process potatoes in food processor so that they are just diced. Add egg mixture and 3/4 cup oil. Mix well until potatoes are finely diced. Place mixture evenly in heated ramekins. Bake at 425°F for 1 hour and 15 minutes or until cooked though and browned on top.

MUFFIN-CUP ONION KUGEL

Steps:

• Put oven rack in middle position and preheat to 375°F.
• Melt butter in a 12-inch heavy skillet over moderate heat.
• Brush muffin tin (s) with some of the butter.
• Add onions to skillet and cook slowly and stirring occasionally until golden, about 20 minutes.
• Don't burn the edges; adjust your heat lower if need be.
• Transfer onions to a large bowl; allow to cool slightly then stir in noodles, sour cream, cottage cheese, and poppy seeds.
• In another bowl, lightly beat the eggs with the salt and pepper.
• Stir the eggs into the noodle mixture until well combined.
• Divide mixture among the muffin cups (you can fill very nearly to the tops) and bake until golden and puffed, 40 to 45 minutes.
• Cool kugels in pan 5 minutes; loosen edges with a thin knife or spatula, and serve.