KUGEL MUFFINS
Classic Jewish comfort food takes a fun-size turn in this creative recipe for kugel. As these sweet-and-savory noodle casseroles bake in their individual cups, the flavors meld together. Orange marmalade brightens the richness, providing tangy sour notes to complement the sweetness, while dried currants add texture and depth.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Yield Makes 12 to 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a standard muffin tin with tulip-shaped baking cups (or standard cups). Cook noodles in a large pot of salted boiling water 6 minutes; drain. Let cool 10 minutes.
- Whisk together cheese, sour cream, 1/3 cup sugar, zest and juice, and 1/4 teaspoon salt. Whisk in eggs and 3 tablespoons butter. Stir in noodles and currants. Divide mixture among muffin cups. Drizzle with remaining butter; sprinkle with remaining sugar. Dollop a little marmalade over each cup.
- Bake until kugel is set and tops are golden brown, about 30 minutes. Let cool 30 minutes before serving with more marmalade on the side.
SWEET KUGEL
Kugel, a traditional Jewish noodle custard dish, is a mainstay of Jewish holiday meals. Defined as a baked pudding or casserole (usually from noodles or potatoes) this one is my own version of kugel, which is adapted from a few recipes to make one that we really love. This is a rich and sweet kugel although they also come in a savory version.
Provided by Lindsay
Categories Side Dish
Time 1h35m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
- While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
- Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 26.7 g, Cholesterol 119.5 mg, Fat 21 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 13.1 g, Sodium 152.2 mg, Sugar 12.8 g
KUGEL
This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!
Provided by Ann
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
- In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
- In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 37.1 g, Cholesterol 206.8 mg, Fat 27.8 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 419.7 mg, Sugar 18.3 g
BROWNED ONION KUGELS
Categories Onion Pasta Side Bake Vegetarian Quick & Easy Rosh Hashanah/Yom Kippur Dinner Fall Spring Winter Kosher Noodle Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 main-course or 12 side-dish servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.
- Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
- Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.
MUFFIN SIZE PASSOVER VEGETABLE KUGELS
Some weeks ago Chia helped me with suggestions of how to make smaller sized kugels. And lo and behold, while browsing on the net I found this recipe. Tweaked it a bit to my liking and immediately tried it. Such a good idea to use muffin tins. Besides Passover, matzohmeal can of course be substituted for flour. Thanks Chia for the initial suggestions.
Provided by Chef Dudo
Categories Lactose Free
Time 55m
Yield 12 small kugels
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Grease 12 muffin tins or ramekins.
- Heat oil in a skillet.
- Saute onion, celery, carrots and peppers 2-3 minutes, or until onion is translucent.
- Place drained spinach in a bowl.
- Add eggs, sauteed vegetables and matzoh meal.
- Season with salt and pepper.
- Mix well.
- Spoon into prepared tins.
- Bake 35-40 minutes.
Nutrition Facts : Calories 74.7, Fat 2.8, SaturatedFat 0.6, Cholesterol 52.9, Sodium 52, Carbohydrate 9.6, Fiber 1.8, Sugar 1.9, Protein 3.6
MUSHROOM-SPINACH MATZOH KUGEL IN MUFFIN PANS
Individual kugels are baked in muffin tins for easy serving on a buffet. This can be made vegetarian by substituting vegetable broth for the chicken. I started making these several years ago to bring to a Passover seder with friends and family, and have improved on the recipe over the years. All of the slicing and chopping can be done in the food processor, and the recipe goes together fast. Can be made ahead and reheated. I've never tried freezing them, but that would probably work, too.
Provided by PamC6283
Categories Spinach
Time 1h10m
Yield 24 individual kugels, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Lightly grease or spray muffin pans for 24 regular-size muffins.
- Heat olive oil in wide skillet over medium-high to high heat. Saute mushrooms, celery and onion until liquid from vegetables renders and then evaporates so that mushrooms brown slightly, about 10 minutes. Stir the water into the vegetables in the pan to release any browned bits. Remove from heat and set aside.
- In a large mixing bowl, lightly beat eggs with chicken broth. Stir in matzoh pieces and seasonings, then stir in spinach and mix well. Add mushroom mixture and stir well to combine.
- Spoon into prepared muffin pans, filling level with top of cups.
- Bake 25 minutes, till golden brown. Run a knife around the sides of each kugel to loosen, remove from pans and serve immediately or cool on wire racks, wrap and store for reheating later.
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