POTATO KUGEL RECIPE RECIPES
POTATO KUGEL RECIPE: HOW TO MAKE IT - TASTE OF HOME
The secret to keeping your potatoes their whitest in your potato kugel is to switch back and forth when grating the potatoes and onion in your food processor or box grater. —Ellen Ruzinsky, Yorktown Heights, New York
Provided by Taste of Home
Categories Side Dishes
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.
Nutrition Facts : Calories 210 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 515mg sodium, CarbohydrateContent 36g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
POTATO KUGEL RECIPE - NYT COOKING
Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you’ll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
Provided by Francis Lam
Total Time 2 hours 30 minutes
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
- Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
- Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
- Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
Nutrition Facts : @context http//schema.org, Calories 275, UnsaturatedFatContent 10 grams, CarbohydrateContent 36 grams, FatContent 12 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 502 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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POTATO KUGEL RECIPE - GOOD HOUSEKEEPING
Kugel is essential on the Passover table. This version includes grated potatoes, onions, and is baked like a casserole in the oven.
From goodhousekeeping.com
Total Time 1 hours 35 minutes
Category healthy, Kosher, birthday, dinner party, feed a crowd, Passover, breakfast, dinner, lunch, side dish
Calories 210 calories per serving
From goodhousekeeping.com
Total Time 1 hours 35 minutes
Category healthy, Kosher, birthday, dinner party, feed a crowd, Passover, breakfast, dinner, lunch, side dish
Calories 210 calories per serving
- Preheat oven to 400 degrees F. Brush shallow 2-quart ceramic or glass baking dish with 1 tablespoon oil. In 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add onion and cook 9 minutes or until golden brown and tender, stirring occasionally. Meanwhile, in large bowl, combine eggs, egg white, parsley, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until eggs are blended. Add thyme to skillet and cook 1 minute, stirring. Remove skillet from heat. Working quickly, peel potatoes and grate in food processor with grating attachment or on the large holes of a box grater. Add potatoes to egg mixture as you grate to prevent potatoes from turning gray; then add onions. Stir until well blended. Transfer potato mixture to prepared dish and spread in even layer. Brush top of potatoes with remaining 2 tablespoons oil. Bake 1 hour to 1 hour 10 minutes or until browned on top and tip of small sharp knife pierces easily through potato mixture. Cool in pan 10 to 15 minutes. Garnish with thyme sprigs; serve warm. To make ahead, cool completely, cover with foil, and refrigerate up to overnight. Reheat, covered, in 400 degrees F oven 30 minutes or until warm.
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NOODLE KUGEL RECIPE: HOW TO MAKE IT - TASTE OF HOME
I make this traditional sweet noodle kugel recipe, along with other Jewish specialties, for an annual Hanukkah/Christmas party with our friends.
-Lauren Kargen
Williamsville, New York
From tasteofhome.com
Reviews 3.8
Total Time 01 hours 10 minutes
Category Side Dishes
Cuisine Jewish
Calories 432 calories per serving
From tasteofhome.com
Reviews 3.8
Total Time 01 hours 10 minutes
Category Side Dishes
Cuisine Jewish
Calories 432 calories per serving
- Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles. , Transfer to a greased 13x9-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top., Bake, uncovered, at 350° until a thermometer reads 160°, 50-55 minutes. Let stand for 10 minutes before cutting. Serve warm or cold.
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NOODLE KUGEL RECIPE | DAVE LIEBERMAN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 50 minutes
Category side-dish
Cuisine jewish-cooking
Reviews 4.6
Total Time 50 minutes
Category side-dish
Cuisine jewish-cooking
- Bake until custard is set and top is golden brown, about 30 to 45 minutes.
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From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
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NOODLE KUGEL RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 3.3
Cuisine jewish-cooking
Reviews 3.3
Cuisine jewish-cooking
- Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.
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