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-> Recipe Collection
-> Kugels and Side Dishes
LiLIsraeli
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 Fri, Feb 26 2010, 11:58 am
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I used to make a large potato kugel (9 x 13), but there are so many leftovers, it usually gets thrown away. My recipe is in odd amounts, so it's hard to halve. Does anyone have a recipe that goes into a smaller pan (half a 9 x 13)?
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Twizzlers
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Fri, Feb 26 2010, 12:16 pm
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I have the same problem as you, but I cut it in half after it comes out of the oven, wrap it very well, and stick in the freezer. so technically I only have to make it every two weeks, but I like to stockpile a little in case I'm not in the mood of such a job one week.
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ra_mom
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Fri, Feb 26 2010, 12:39 pm
1/4 cup oil
4 medium potatoes
1 medium onion
1-1/2 tsp salt
1/2 tsp black pepper
2 eggs + 1 egg white
(based on the KBD recipe)
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Strictlycurls
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Fri, Jun 04 2010, 2:21 pm
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How long would you bake it for, and on what temperature?
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ra_mom
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Fri, Jun 04 2010, 3:10 pm
| Strictlycurls wrote: | | How long would you bake it for, and on what temperature? | Preheat oven to 425.
Place the oil in a pan that is half the size of a 9x13 and place in oven.
Prepare kugel batter.
When oil sizzles, spoon some of it into the potato mixture. Mix well. Pour batter into oiled pan.
Bake uncovered for about 1 hour.
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chocolate moose
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Fri, Jun 04 2010, 5:21 pm
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If you want to make a regular sized kugel, you can freeze the rest and pop it into your cholent for a yummy addition !
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shanie5
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Sat, Jun 05 2010, 10:53 pm
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You can also divide your recipe into smaller pans and freeze the extra raw. bake when ready. It will be darker than usual, but still tasty.
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