Passover Noodles Recipes
PASSOVER NOODLE KUGEL (DAIRY)
Steps:
- Gather the ingredients.
- Heat the oven to 350 F. Use 1 tablespoon softened butter to grease a 13x9x2-inch baking dish.
- Cook, rinse, and drain the noodles according to package directions. Set aside.
- In a large bowl, mix the cottage cheese, sour cream, sugar, eggs, melted butter, and vanilla.
- Stir in the drained noodles and fold in the raisins or apples, or a combination, if using.
- Spoon the mixture into the prepared pan. Sprinkle evenly with the cinnamon sugar.
- Bake in the heated oven for 50 to 60 minutes or until the center is set. Cool at least 10 minutes before cutting to serve. Source: Word of Mouth Kosher Catering. Recipe reprinted with permission.
Nutrition Facts : Calories 633 kcal, Carbohydrate 35 g, Cholesterol 222 mg, Fiber 1 g, Protein 12 g, SaturatedFat 29 g, Sodium 248 mg, Sugar 24 g, Fat 50 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
PASSOVER EGG NOODLES
This is my great grandmother's recipe. I even have her cast iron frying pan that she made them in. My kids look forward to this treat in their chicken soup every Passover.
Provided by Caryn Gale
Categories European
Time 25m
Yield 5 dozen rolled egg noodles
Number Of Ingredients 5
Steps:
- Mix room temperature water with potato starch.
- Slowly add to beaten eggs, stirring well -- it should not be lumpy.
- Salt to taste.
- Heat small teflon pan or skillet.
- First wipe with oil on a paper towel.
- Using a ladle, ladle a thin, even amount into the pan.
- Fry on medium heat.
- When set flip and then immediately remove/flip to plate.
- With wetter side up, roll as tight as possible.
- Slice into 1/4 inch circles.
- Do not unroll.
- Continue frying until no egg mixture is left.
- Mix the egg mixture each time before you ladle into the frying pan or potato starch will all sink to bottom.
- Serve in chicken soup.
- Can be made a couple days in advance and placed in a air tight container in the refrigerator.
PASSOVER NOODLES
Who doesn't love a hot bowl of chicken soup? This Passover try making these Passover Noodles. If you're looking to change things up, they're a great alternative to matzo balls! READ MORE
Provided by Recipe By Yael Dagan
Categories Soups
Yield 6
Number Of Ingredients 5
Steps:
- Combine all ingredients until smooth.
- Add a tiny amount of oil to your skillet and spread around using a paper towel. Heat the skillet.
- Pour a tiny amount of egg mixture and spread until you have a very thin layer, like blintzes. Cook until slightly dry, then turn over onto a kitchen towel.
- Roll each blintz, fried side out, and then using a very sharp knife, slice as thinly as possible to form noodles.
- Store noodles in a closed container. Can be added to hot soup.
PASSOVER NOODLES
A yummy recipe for homemade noodles that do not contain flour. Good for Passover or year-round!
Provided by MALKAP
Categories Everyday Cooking
Time 9m
Yield 6
Number Of Ingredients 4
Steps:
- Beat eggs, potato starch, and salt together in a bowl until batter is slightly frothy.
- Heat oil in a skillet over medium-high heat. Ladle in 1/2 the batter, forming a large pancake. Cook until browned, 2 to 3 minutes per side. Transfer to a plate and blot excess oil with a paper towel. Repeat with the remaining batter.
- Slice pancakes into thin, noodle-like strips. Add strips to soup at least 20 minutes before serving to fluff up.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 19.2 g, Cholesterol 155 mg, Fat 6 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 447.6 mg, Sugar 0.3 g
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