Kugel Almond Kugel By Cindi Recipes

NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

CAULIFLOWER-LEEK KUGEL WITH ALMOND-HERB CRUST

Steps:

• Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.
• Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

ALMOND CROWNED KUGEL

Steps:

• Preheat the oven to 350 F degrees.
• Cook the noodles in boiling salted water for 10 minutes.
• Drain and rinse with cold water.
• In a large bowl, combine the remaining kugel ingredients and stir in the noodles.
• Pour into a greased 9 x 13 inch pan.
• Prepare the topping by combining the brown sugar, almonds and melted butter.
• Sprinkle over noodles and bake for 1 hour.

KUGEL RECIPE

Steps:

• Preheat the oven to 350°F. While you're waiting, soak the raisins in hot water for 10 minutes then drain.
• Fill a big pot ¾ full of cold water and 1 tsp of kosher salt. Bring the water to a boil over high heat and cook noodles for 4 minutes. Drain the noodles well.
• In a large bowl, whisk the eggs and sugar for 2 minutes or until the sugar is dissolved. Add the sour cream, cottage cheese, cinnamon, ⅛ tsp of kosher salt, and vanilla. Whisk to combine. Add the melted butter then whisk again to combine. Add the noodles into the bowl then gently toss to coat.
• Grease a 9x13 inch pan with unsalted butter. Pour the noodle mixture into the pan. Sprinkle the top of the kugel with brown sugar and cinnamon mixture, as needed.
• Bake, uncovered, for about 50 minutes or until it set and the top is golden brown.

MARC SILVERSTEIN NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F. Butter a 9 by 13 by 2-inch baking dish. In a large bowl whisk together eggs, 1/2 cup melted butter, sour cream, 1/2 cup sugar, 1/2 teaspoon cinnamon nutmeg. Toss in the noodles, raisins and orange zest. Pour mixture into prepared pan. In a small bowl mix together remaining 1/4 cup sugar with 1/2 teaspoon cinnamon. Sprinkle sugar mixture over noodles. Top with 1/4 cup melted butter. Bake for 45 minutes or until set.;

CARIBBEAN KUGEL

Steps:

• Peel plantains, and cut each into 4 or 5 slices lengthwise. Heat about 1/4-inch of the vegetable oil in a pan, and fry as many slices as can fit in pan at one time. Fry slices for about 2 minutes on each side, or until golden. Remove from pan, drain on paper towels, and blot any remaining oil from slices. Repeat with remaining slices.
• Heat oven to 350 degrees. Chop onions and green pepper into 1-inch pieces. Heat olive oil in a large pan, and sauté vegetables until tender. Add garlic, and stir-fry for 1 minute. Add ground beef and cook over medium-high heat until meat loses its red color, breaking it up and mashing with a potato masher so mixture is as fine as possible.
• Reduce heat to low and add olives, raisins, tomato sauce, wine and salt and pepper to taste. Simmer for 15 minutes, stirring occasionally. Beat eggs in a small bowl.
• Assemble kugel in a 9-by-13-inch glass baking dish by arranging a layer of plantain slices, meat mixture, and remaining plantain slices. Slices should touch each other but not overlap. Pour beaten eggs on top, and spread over plantains. Bake about 30 minutes or until top is golden brown.

APRICOT NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
• Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
• In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
• Bake 45 minutes in the preheated oven, until bubbly and lightly browned.

KUGEL - ALMOND KUGEL BY CINDI

Steps:

• ALMOND KUGEL: Preheat oven to 325 degrees. Cook egg noodles, al dente, drain & set aside. Melt butter. In mixer: sour cream, eggs, almond, vanilla & sugar. Beat & slowly add melted butter. Beat on med-high for 5 minutes Fold noodles into egg mixture. Pour into well-greased round baking dish. Pour milk over egg mixture. Bake uncovered at 325 degrees for 45 minutes. Serve with sour cream & jam. (Note: Freezes well. Simply defrost & reheat until hot.) YUM!!!