Passover Onion Kugel Recipes

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MUSHROOM ONION MATZO KUGEL



Mushroom Onion Matzo Kugel image

Makes a nice savory side dish!

Provided by NIBLETS

Categories     Side Dish

Yield 4

Number Of Ingredients 7

3 cups matzo farfel
2 onions, chopped
1 pound mushrooms, chopped
2 tablespoons vegetable oil
salt and pepper to taste
1 pinch garlic powder
1 teaspoon dried dill weed

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

PASSOVER MATZO KUGEL WITH VEGETABLES



Passover Matzo Kugel With Vegetables image

A delicious different side dish that had everyone raving at our Seder table! You can play with the veggies in it to appeal to your tastes. Very simple to make and seriously yummy! I got it from Newsday and have been making it ever since!

Provided by Wendy B.

Categories     Kosher

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 13

5 tablespoons extra virgin olive oil, divided
3 medium onions, chopped or 4 cups onions
8 ounces sliced mushrooms
2 (9 ounce) boxes frozen artichoke hearts
5 carrots, cut into 1/4-inch dice or 2 cups carrots
7 eggs, divided
1 (16 ounce) box matzo farfel
1/2 teaspoon thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup parsley, chopped
4 cups low sodium chicken broth or 4 cups vegetable broth
powdered chicken soup powder (From the matzo ball mix in a box)

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.

Nutrition Facts : Calories 111, Fat 6.9, SaturatedFat 1.4, Cholesterol 81.4, Sodium 298.9, Carbohydrate 7.8, Fiber 2.4, Sugar 2.2, Protein 5.8

PASSOVER SPINACH VEGETABLE KUGEL



Passover Spinach Vegetable Kugel image

Make and share this Passover Spinach Vegetable Kugel recipe from Food.com.

Provided by murr433

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

10 ounces spinach
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushroom, chopped
3 egg whites
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal

Steps:

  • Preheat oven to 350 degrees F.
  • Cook spinach in microwave on HIGH for 4 minutes -Don't add any water.
  • Cool and squeeze dry.
  • Sauté in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden.
  • Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
  • Chop spinach coarsely. Combine with remaining ingredients and mix well.
  • Pour into a sprayed 7" x 11" Pyrex casserole.
  • Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.

Nutrition Facts : Calories 75.1, Fat 0.5, SaturatedFat 0.1, Sodium 385.4, Carbohydrate 14.3, Fiber 3.2, Sugar 4.5, Protein 4.9

BROWNED ONION KUGELS



Browned Onion Kugels image

Categories     Onion     Pasta     Side     Bake     Vegetarian     Quick & Easy     Rosh Hashanah/Yom Kippur     Dinner     Fall     Spring     Winter     Kosher     Noodle     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 main-course or 12 side-dish servings

Number Of Ingredients 11

6 ounces medium egg noodles (1 3/4 cups)
1 stick (1/2 cup) unsalted butter
3 cups chopped onions (2 large)
1 1/4 cups sour cream
1 1/4 cups small-curd cottage cheese (10 ounces)
1 tablespoon poppy seeds
4 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a muffin tin with 12 (1/2-cup) muffin cups

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.

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