Reviewed: Apr. 5, 2010

I prepared this dish for our community passover celebration for 116 people. I added more pepper and garlic than called for. It was served plain or with chicken gravy. There were many good raves and requests for the recipe. excellant recipe.

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6 users found this review helpful

Reviewer:

houndawg

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Living In: Gettysburg, Pennsylvania, USA

Reviewed: Apr. 19, 2009

I made this recipe into a pilaf instead of a kugel. I sauteed the onions and mushrooms and some garlic on the stove top, add the softened matzo farfel, added about 1/4 cup of water with chicken soup seasoning, salt and pepper, once the pilaf cooked a bit I added freshly chopped basil and parsley and one beaten egg to the mixture to make some pieces stick together but not to make the whole mixture too dense like a baked kugel. It was really good!

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4 users found this review helpful

Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 9, 2009

With modifications it was great. I added brocolli, extra garlic, salt, 1/2 of a boulion cube.

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4 users found this review helpful

Reviewer:

BELINDA

Reviewed: Mar. 30, 2008

The recipe needs quite a few alterations. I added eggs and chicken broth as suggested , mine turned out very thin as it didnt state what size pan to put it in.

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4 users found this review helpful

Reviewer:

t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

Reviewed: Aug. 14, 2007

Everyone loved this!!! Really easy to make too.

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1 user found this review helpful

Reviewer:

mindala

Cooking Level: Intermediate

Home Town: Culver City, California, USA

Living In: Brentwood, California, USA

Reviewed: Apr. 17, 2006

I was terribly disappointed with this recipe even though it sounded good. It was very WET (it shouldnt have been-you didnt say to put it thru a colander and press out as much water as possible,which i did and still it was very WET and not very tasty!! These recipes should be tested- a big disappointment...

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4 users found this review helpful

Reviewer:

Reviewed: Apr. 11, 2006

This is very delicious. It needs a lot of salt and pepper. Taste it before you bake it. I added two beaten eggs as someone had suggested. I think it is needed to hold it together. Made it in an 8 x 8 pan and baked it for 40 minutes.

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9 users found this review helpful

Reviewer:

LINDA

Reviewed: Apr. 24, 2005

i modified this recipe after reading the reviews. i used one box of matzo, crumbled. i added one lb sliced and sauteed mushrooms and two diced onions, also sauteed in butter (can use margerine). I added one "box" of chicken broth heated(since others said the taste was disappointing). i let this cool and added 3 beaten eggs (to hold it together). i added about 1 teaspoon of thyme and salt and pepper (to taste) i baked this covered in a greased 9x13 inch pyrex casserole at 325 (COVERED) for one hour. there was one very small square left after the seder!

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80 users found this review helpful

Reviewer:

gayle

Reviewed: Apr. 7, 2004

I was totally disappointed with this recipe. Too much dilland it didn't stay together after baking...The gravy from the brisket made it tolerable however I wouldn't make this again.

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8 users found this review helpful

Reviewer:

LALA11

Reviewed: Apr. 16, 2003

I sauteed garlic with the onions and mushrooms and drained most of the liquid out before adding to the farfel. I also added 2 beaten eggs to the mixture before baking. The kugel was delicious!!!

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22 users found this review helpful