jewish recipe

This cauliflower potato kugel recipe is a healthier version of the classic Jewish potato kugel recipe.

Cauliflower Potato Kugel

extra virgin olive oil, olive oil

eggs

salt

black pepper

cauliflower (about 1½ lbs.

onion,

potatoes,

Traditional Ashkenazic slow-cooked cholent is prepared before Shabbat with meat, potatoes, onions, barley, beans, and kishke.

Classic Cholent

yellow onions, chopped

beef stew meat, cubed

bones,

pearl barley

kidney beans

paprika

cumin

turmeric

chili powder

honey

kishka,

water

Salt and pepper

If it's your first foray into kugel, this is an excellent place to start! 

Cinnamon Kugel

milk

cottage cheese (16 oz)

sour cream

white granulated sugar

butter (one stick), melted

oz cream cheese, room temperature

vanilla

brown sugar

cinnamon

Grease a 9x13 baking dish and preheat oven to 350 degrees F.

In a large bowl, beat together the eggs, milk, cottage cheese, sour cream, white sugar, melted butter, cream cheese, salt, and vanilla.

Once the mixture is thoroughly combined, stir in the cooked noodles and transfer to the prepared baking dish.

In a small bowl, mix together the remaining white sugar, brown sugar, and cinnamon. Evenly sprinkle sugar mixture on the top of the noodles.

Bake for 1 hour or until top begins to brown.

Easy, delicious recipe for potato kugel. Crispy and golden on the outside, fluffy on the inside. Kosher for Passover.

Passover Potato Kugel

lbs russet potatoes ((about 10 medium-sized potatoes))

onions

tsp salt

tsp black pepper

potato starch corn

Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.

Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.

Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve.

In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.

Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.

Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.

Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.

Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.

Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.

Classic Noodle Kugle is a traditional Jewish dish and is many times served during the holidays. It has a considerable amount of dairy in it along with eggs to form a very comforting custard. The noodles help give this dish some texture and they crisp up very nicely on top. For sweetness, you&#039;ll find some sugar, raisins, and a hint of cinnamon. 

Classic Noodle Kugel

egg noodles

butter, melted

whole milk cottage cheese

sugar

raisins

eggs, whisked

Salt

Preheat the oven to 375°F and grease a 1 1/2 quart Pyrex (or any other baking dish this size will also do. :) )

Cook the noodles in salted, boiling water for about 5 minutes. Strain the noodles and run cool water over them until they are no longer hot.

Using a large mixing bowl, combine the noodles and the rest of the ingredients and mix thoroughly.

Pour the mixture into the greased dish and cover. Bake for 15 minutes.

Bake uncovered for an additional 40-45 minutes, or until the custard has set and the top has browned. After baking, allow the kugel to sit for 20 minutes before serving.

Master these sweet and addictive coconut macaroons. It's the perfect gluten-free dessert! 

Best-Ever Macaroons

Cooking spray

vanilla extract

g desiccated coconut

g cocoa powder

90 g chocolate chips, melted (plus more for drizzling)

Are you interested in more gluten-free desserts?

Preheat oven 180°C and line two large baking sheets with parchment paper and grease with cooking spray.

In a large bowl, whisk together egg whites, sugar, vanilla, and salt until the mixture is light and foamy. (If making chocolate macaroons, stir cocoa powder and melted chocolate chips into egg white mixture now.) Fold in desiccated coconut.

Using a medium cookie scoop or a tablespoon, scoop evenly sized mounds onto prepared baking sheet. Bake for 25 minutes, then let cool completely on baking sheets. (For chocolate macaroons, drizzle macaroons with more melted chocolate.)

https://streaming.hearstdigitalstudios.com/manual_upload/58ed7d0ad559302c9ac613cf/mp4/Ultimate_Macaroons_FINAL_1491959062_4000_hd_v3.mp4

These Ultimate Macaroons Are The Easiest Cookies Of All Time

russet potatoes ((about 10 medium-sized potatoes))

The collection of meat recipes below features meat or non-vegetarian ingredients. While the Mediterranean Diet does not focus heavily on meat, it is eaten in moderation. Each of these meat recipes features Mediterranean-inspired flavors, like chicken breast in a lemon basil marinade, turkey burgers mixed with a simple olive tapenade, chicken roasted in a delicious date syrup glaze, and more. There are tasty options for all of the meat-eaters in your life, and everything pairs well with the abundance of side dishes and salads that can also be found on my site.

Because we adhere to kosher guidelines as often as possible, you'll only find recipes here that contain beef and poultry, no pork.

meat

A collection of Vegetarian recipes made without meat. These recipes feature in-season fruits and vegetables at the height of their flavor and nutrition. You’ll also find dishes made with eggs, dairy products, and honey. Whenever cheese is listed as an ingredient, vegetarian cheese is recommended (cheese made with vegetarian rennet).

A vegetarian diet benefits from cooking with produce that is ripe and in season, when flavor and nutrition are at their peak. Most of these recipes include fresh fruit and vegetables that are currently in season. Kale, broccoli, and cruciferous vegetables are popular in winter. So are citrus dishes with orange, lemon, lime, and grapefruit. Likewise, berries, asparagus, and spinach take center stage in spring. In summer, tomatoes, peppers, cucumbers, and stone fruit are prevalent. Fall brings pomegranates, dates, and apples. 

Enjoy exploring these flavorful vegetarian recipes. They’re so good, even the carnivores in your life will love them!

vegetarian

Essentially a potato kugel with meat, Yapchik is a true Jewish comfort food with shredded potato, some onion, flanken, salt and pepper, baked for many hours, if you haven't had it, now is your chance.

Yapchik - Overnight Potato Kugel with Meat

large Russet potatoes

Spanish onion

extra virgin olive oil, such

flanken,

https://content.jwplatform.com/manifests/HOTjXewU.m3u8

Yapchik

Root vegetables with walnuts glazed in molasses and roasted to perfection, drizzled in a rich balsamic reduction sauce. 

Roasted Rosemary Balsamic Tzimmes

yams,

carrots, carrots

parsnips,

extra virgin olive oil

molasses ((or substitute maple syrup))

fresh rosemary, (plus more for garnish if desired)

balsamic vinegar

walnuts

Preheat oven to 400 degrees F. Combine the chopped root vegetables in a mixing bowl. In a smaller bowl, whisk together the olive oil and molasses. Pour over the root vegetables, sprinkle on the kosher salt, and stir to coat all of the vegetables evenly with the molasses, oil and salt.

Spread vegetables out evenly on a parchment lined baking sheet. Place the rosemary sprigs across the top of the vegetables, evenly spread out. Place vegetables in the oven. Roast for 25 minutes undisturbed.

In a small saucepan, bring the balsamic vinegar to a boil, then reduce heat to medium and simmer for 5-8 minutes until the liquid has reduced by half and the balsamic thickens enough to coat the back of a spoon. Remove from heat and pour into a cool heat-safe container.

The syrup will continue to thicken as it cools.

After 25 minutes of roasting, remove the tray from the oven. Sprinkle the chopped walnuts onto the tray with the vegetables, then stir the vegetables, moving the vegetables on the outside of the sheet to the center, and vice versa. While doing so the walnuts will be slightly coated with the molasses mixture. Return to the oven and continue to roast for 10-25 minutes longer, until the largest pieces of vegetables are tender.

Remove the vegetables from the oven and discard the roasted rosemary sprigs. Drizzle the roasted vegetables with the balsamic reduction.

Serve warm or at room temperature.

Made it last night for Hanukkah and it was a hit.  Will definitely make again.  I added 1 pound of red beets to the recipe and just kept them separated from the rest of the vegetables so that the parsnips wouldn't turn pink.

I'll definitely try this recipe. Thank you for sharing!

Was really good. How long does this keep in the fridge?

I decided to make this for a neighbor's potluck holiday party this year and for the first time I didn't bring home any leftovers! The flavor is really wonderful. I would like to try this with other root vegetables.

Top 11 jewish recipe recipes from across the web

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Top Tags

Cauliflower Potato Kugel

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Passover Potato Kugel

Passover Potato Kugel

Passover Potato Kugel

Yapchik - Overnight Potato Kugel wi...

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Top 11 jewish recipe recipes from across the web

The most viewed jewish recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cauliflower Potato Kugel

Classic Cholent

Cinnamon Kugel

Passover Potato Kugel

Classic Noodle Kugel

Best-Ever Macaroons

Passover Potato Kugel

Passover Potato Kugel

Passover Potato Kugel

Yapchik - Overnight Potato Kugel wi...

Roasted Rosemary Balsamic Tzimmes

The most viewed jewish recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine