Printed from ChabadPalisades.com

Side Dishes

Side Dishes

 Email

Apple Kugel

Broccoli Kugel
  

Butternut Squash Medley

Challa Kugel

Dairy Broccoli Quiche 

Onion Noodle Kugel

Potato Kugel

Potato Latkes  

Sweet Noodle Ku gel

Zucchini Kugel (Kosher for Passover)

 

 

 








 

Apple Kugel

Ingredients:
2 Cups Flour
1 tablespoon Cinnamon
1/2 Cup Sugar
1 teaspoon Vanilla extract
5 tablespoons Oil - (may need more)
6 Apples - peeled and thinly sliced

Directions:

Combine first five ingredients together until you get a crumbly mixture (you made need to add a little more oil)
Grease a round pan then layer 1/3 of the crumb mixture, layer 1/2 of the sliced apples, layer the second third of the crumb mixture, add the rest of the apples, complete the layering with the last 1/3 of the crumb mixture.

Bake at 350° for 40 minutes - until top begins to get darker.
Remove and serve.
(Can be served as a dessert as well - possibly with some ice cream)


















Broccoli Kugel

Ingredients:
1 bag frozen Broccoli, cauliflower, carrots
1 bag frozen chopped Spinach
2 Eggs
1 spoonful Mayonnaise
1 spoonful onion soup mix 

Directions:
Bring vegetables to a boil
Drain out water
Beat the eggs and add to vegeatables
Add mayonnaise and onion soup mix
Mix everything together and put into a round pan
Bake at 375 for 40 minutes or until top starts to get brown  





















Butternut Squash Medley

Ingredients:
1 Butternut Squash (cubed)
2 medium Yams (cubed)
2 medium apples (fuji, gala or the like) (cubed)
Olive oil
Cinnamon

Directions:
Spray a Pyrex dish with cooking spray.
Add the butternut squash, yams and apples.
Drizzle with olive oil. Sprinkle with Cinnamon.
Put it in the oven uncovered for 45 minutes.
Bake at 375˚














Challah Kugel

Ingredients:
1 large challah (Not fresh)
2 large onions diced
3 tbsp oil
2 eggs
2 tsp salt
1/2 tsp pepper
Cooking spray

Directions:
Cut away the crust from the challah. Soak the inside of the challah until it is completely wet.
Sauté the onions in the oil.
Squeeze out all the water from the challah.
Beat the eggs and mix them together with the challah, salt and pepper.
Spray a 9 x 13 pan with cooking spray, pour the mixture into the pan and flatten out.

Bake at 350˚ for 45 minutes. 


















Dairy Broccoli Quiche

Ingredients:
1 bag frozen Broccoli, cauliflower, carrots
1 bag frozen chopped Spinach
2 Eggs
1 spoonful Mayonnaise
1 spoonful onion soup mix
1 Package (8 oz) shredded Mozzarella cheese

Directions:
Bring vegetables to a boil
Drain out water
Beat the eggs and add to vegetables
add cheese
Add mayonnaise and onion soup mix
Mix everything together and put into a round pan
Bake at 375° for 40 minutes or until top starts to brown. 























Onion Noodle Kugel

Ingredients:
1 bag Wide Noodles
5 Eggs (Beaten)
2 large Onions (Diced)
2 teaspoons Salt
3/4 teaspoon Pepper
Oil (for frying onions)

Directions:

Boil noodles, then drain all water. In a large frying pan sauté the onions with a little oil until they become slightly brown and translucent. Add the onions, salt and pepper to the noodles. Mix everything together and place in a greased 9x13 pan. Bake on 350° for 40 minutes - or until the top begins to brown.



 
















Potato Kugel

Ingredients:
8 large potatoes
1 large onion
6 eggs
1/2 cup oil
3 tsps salt
1 tsp black pepper 

Directions: 
Put the oil in a baking pan in the oven to heat up
Peel the potatoes and shred it
Shred the onion
beat the eggs and add it to the potatoes and onion
add the salt and pepper
Pour the heated oil over the potato mixture
Mix everything together and bake(in the pan that the onion was heated up) on 350 for 45 minutes (until the top is brown) 


















Potato Latkes
 
Ingrediants:
5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup flour
1 tsp. Salt
¼ tsp. pepper
¾ cup oil for frying
 
Directions:
Grate potatoes and onion.
Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well. 
Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.
Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.
Serve with applesauce on the side.

Variation: Zucchini or Carrot Latkes: Substitute 5 medium zucchini or 5 medium carrots for potatoes. 




















Sweet Noodle Kugel

Ingredients:
1 bag Wide Noodles
6 Eggs (Beaten)
25 oz. jar Apple Sauce
1 can Crushed Pineapple
1/4 cup Sugar
2 teaspoons Salt
1/2 teaspoon Cinnamon

Directions:

Boil noodles, then drain all water. Mix together the rest of the ingredients, add the drained noodles. Mix everything together and place in a greased 9x13 pan. Bake on 350° for 40 minutes  or until the top begins to brown.





















Zucchini Kugel (Kosher for Passover) 

Ingredients:

5 cups zucchini diced
2 cups onions diced
1 cup potato starch
½ cup oil
8 eggs beaten
1 tbs. salt

Directions:
Mix all ingredients together, pour mixture into a well greased 9 x 13 baking pan. Bake at 350° for 45 minutes or until the top starts to brown.

 Email