|by Rose Elliot|
Best-selling vegetarian cookbook author Rose Elliot's fans look to her to provide a sense of what is possible for the holiday season.
1 - 10 of 26 for matzo kugel
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Crumble matzo in water and ... lemon rind. Mix well and combine with matzo. Spoon into 11 x 7 inch rectangular dish. Bake at 350 degrees for 60-75 minutes.
Soak motza in water to cover. Drain and press out excess water. Beat egg yolks with sugar until light and fluffy. Add drained motza, lemon juice, ...
Brown onions and ... a bit. Break matzo into pieces in ... the bowl, upside down on a platter (if you dare) for a beautiful souffle. Great for the seder.
Brush 2 quart ... boiling water over matzo, immediately remove ... 40-50 minutes in 350 degree oven. Spread with apricots and serve warm or cold. 8 servings.
Break matzo in pieces. Soak ... with butter. Bake at 350 degrees for 45 minutes or until browned. Let sit for a few minutes before cutting. Serves 6 to 8.
Saute onions and ... glossy. Add broken matzos. Combine remaining ... Place in moderate oven (375 degrees) and bake for about 40 minutes. Serves 6 to 8.
In a food ... fried onions and matzo meal and pulse ... in the bowl and mix well. Bake in large glass pan at 400°F for 45 minutes or until well browned.
Add salt, pepper, egg and matzo meal to grated zucchini and onion. Put into loaf pan and bake at 350 degrees until firm and top is browned.
Preheat oven to ... juice, apples and matzo meal. Combine the ... Bake in an 11x7 pan for 45 minutes or until golden brown. May be served with sour cream.
Grate potatoes and ... oil. Then add matzo meal and seasoning. ... tray and cover with greased foil. Bake for about 1 1/2 hours at 400 degrees until golden.
Result Page: 1
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