Combine apples, raisins, walnuts, oil, sugar, eggs, cinnamon and matzah meal. Put aside. Wet matzah farfel with water and squeeze out excess water after 5 minutes.
Combine eggs, salt and oil and then mix with farfel.
Spread in a flat baking pan separating farfel as much as possible.
Bake at 350 degrees until farfel is golden brown, Stir and separate and turn the farfel frequently. Do not over bake.
Once the farfel has cooled, separate again and then store in airtight container.
In large bowl, mix beaten eggs, sugar, butter and salt.
Hold aside apples and raisins. Place farfel in strainer and run cold water over it.
Fold farfel mixture into egg mixture.
Place one layer of farfel mixture in pan that has been greased (rectangular pan is best), then one layer of apples and raisins.
The rest of farfel.
Dot with butter, bake at 350\u00b0 for 1/2 to 3/4 hours.
ith butter/spread.
Combine farfel with 2 eggs. Place in
Soak farfel in hot water. Do not squeeze out.
Beat eggs with sugar.
Add to the farfel.
Beat sour cream with cottage cheese and add farfel and egg mixture.
Stir in salt, pineapple and juice and vanilla.
Bake at 350\u00b0 in a 9 x 13-inch greased baking dish for 40 minutes.
Sprinkle with sugar and cinnamon.
Bake 20 minutes more.
melt margarine, add sugar
beat eggs into mixture one at a time
soak farfel in warm water 3 minutes, drain
add farfel and pineapple, combine well
9x13 pan
top with cinnamon
bake at 350, 45-60 minutes till firm
Combine farfel, sugar and salt in a bowl.
Melt shortening in the boiling water and pour over farfel mixture.
Allow to cool. Stir fork beaten egg yolks into cooled farfel mixture.
Beat egg whites until stiff, not dry, peaks are formed.
Fold into batter. Spoon batter into 8 well-greased muffin pan wells, filling 2/3 full.
Bake at 400\u00b0 about 25 minutes or until golden brown.
ook totally soft.
Pour farfel into a large bowl. Toss
n a bowl. Toss with farfel. Melt butter or chicken fat
In mixing bowl, beat eggs until light; gradually beat in 1/4 cup sugar until fluffy.
Soak farfel in cold water; squeeze out excess water.
Add farfel, cottage cheese, sour cream, margarine, raisins and preserves to egg mixture; blend well.
Turn into a 13 x 7 1/2 x 2-inch baking dish.
Mix nuts, sugar and cinnamon. Sprinkle on top.
Bake at 350\u00b0 for 40 to 50 minutes.
Serve warm or cool.
Serves 10 to 12.
A good recipe for a Seder.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Soak matzo farfel in boiling water in a bowl for 5 minutes; drain and transfer to a large bowl.
Heat olive oil in a large skillet over medium heat and cook and stir mushrooms, onions, rosemary, garlic, and salt until onions are soft and translucent, 5 to 8 minutes. Stir mushroom mixture into moistened farfel and mix in beaten eggs. Pour farfel mixture into prepared baking dish.
Bake in the preheated oven until set and top is lightly browned, about 1 hour.
Place farfel in large bowl and pour 1 cup of boiling juices, that were saved, over farfel, drain and cool.
Beat eggs. Add sugar and margarine. Beat again.
Add egg mixture to farfel.
Add remaining ingredients and mix.
Pour mixture into a greased 7 X 11 inch baking pan.
Sprinkle with cinnamon sugar.
Bake at 350 degrees for 55-60 minutes or until golden brown.
Melt chocolate chips.
Toast farfel lightly on cookie sheet in oven.
(A few minutes is all that is necessary.) Line cookie sheet with wax paper.
Mix melted chocolate, farfel, nuts and raisins in bowl.
Drop mixture from teaspoon onto cookie sheet.
Refrigerate until hard.
May be stored in cookie tin.
Delicious!
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Soak farfel in water 10 minutes. Drain.
Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Stir in raisins, salt, sugar, cinnamon, and butter. Transfer mixture to prepared dish.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.
ix the eggs with the farfel in a large skillet, and
Soak farfel in cold water, then drain. Crush it into a paste-like consistency.
Beat egg yolks with sugar, Stir in wine, salt, orange rind and oil.
Beat egg whites until stiff and set aside.
Mix yolk mixture into farfel.
Now fold mixture into stiffly beaten egg whites.
Bake at 350 degrees F. for 30 minutes.
Moisten farfel in a colander under water until just soft.
Drain excess water. Set aside.
Add sugar, cinnamon and salt to beaten eggs.
Add melted butter and continue beating until well blended.
Stir in farfel, walnuts, apples and raisins.
Place mixture in a well greased 2 quart casserole.
Bake at 350 degrees for 45 minutes or until lightly browned.
Mix matzoh farfel, eggs, salt, and pepper in a large bowl. Let stand 2 to 3 hours. Break apart to look like popcorn.
Saute onions, celery, and mushrooms in oil. Add teriyaki sauce into pan and fry until golden brown. Stir frequently.
Add boiling water to matzoh farfel mixture and stir until soft. Add onion mixture and stir well.
Put mixture in well greased (1Tbs. oil) 3 quart glass roasting pan.
Bake at 325 degrees for 45 minutes.
In saucepan, bring broth to a boil.
Add farfel (egg barley), cover, and reduce heat to simmer 10 minutes or until cooked.
Meanwhile, spray lg skillet with cooking spray and saute leek and mushrooms over med heat for 3-4 mins.
Add frozen veggies, thyme and cooked farfel.
Stir and heat through.
Saute mushrooms in grape juice.
add onion, celery, and suate until onions are softened. Add farfel. Combine seasing, eggs, & soup into farfel mixture. Add boiling water and set aside until liquid is absorbed. Place in a lightly greased pan. Bake at 350 for 30 minutes.