NOODLE KUGEL
Steps:
- Preheat oven to 375 degrees F.
- Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
- Bake until custard is set and top is golden brown, about 30 to 45 minutes.
INDIVIDUAL PEACH NOODLE KUGEL
A sweet favorite on Rosh Hashanah is Noodle Kugel. For a new twist on this classic, try Susie Fishbein's recipe for Individual Peach Noodle Kugel. Of course, this can also be made in a casserole dish.
Provided by dojemi
Categories Healthy
Time 50m
Yield 9 kugels
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Fill a large pot 3/4ths of the way with water. Add 1 tablespoon of salt.
- When the water is boiling add the noodles and cook, as per directions on the package until al dente.
- If using ramekins, spray each one with non-stick cooking spray.
- While the noodles cook, crack the eggs into a medium mixing bowl.
- Add the sugar and the juices from the cans of pineapple and peaches.
- With an electric mixer, beat until combined and foamy.
- Add the pineapple chunks, diced peaches, and cranberries.
- Stir with a wooden spoon or silicone spatula.
- When the noodles are done, drain them and return them to the pot.
- Add the margarine and allow the heat from the noodles to melt the margarine, stir to combine.
- Pour the egg mixture into the pot and toss to combine.
- Ladle the noodle mixture into the ramekins or parchment cups.
- Place them on a parchment lined baking sheet.
- In a small bowl mix the cinnamon with 2 tablespoons sugar.
- Sprinkle evenly over the top of each kugel.
- Bake, uncovered, for 35 minutes.
- If you don't like a crunchy top, bake the kugels covered.
Nutrition Facts : Calories 339.6, Fat 10.2, SaturatedFat 2.4, Cholesterol 172.9, Sodium 889.5, Carbohydrate 53.1, Fiber 2.8, Sugar 24.7, Protein 10.2
NOODLE KUGEL
Provided by Ina Garten
Yield 10 servings
Number Of Ingredients 10
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.
PEACH NOODLE KUGEL
This recipe was given to me by a friend many years ago. It's a really yummy and creamy noodle pudding with just the right amount of sweetness... and the peaches make it perfect! I could eat the leftovers for breakfast, lunch, and dinner (and for snacks in between!). Enjoy!
Provided by Hollyism
Categories Brunch
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil noodles.
- Meanwhile, put sugar, vanilla, peaches, butter, and eggs together in a large bowl. Mix well.
- Drain noodles. Add to mixture. Mix well.
- Spray 9" x 11" dish with nonstick cooking spray. Pour mixture into dish and level. Cover with cinnamon.
- Bake uncovered at 375° for 1 hour to 1 hour 10 minutes.
MOM'S NOODLE KUGEL
Provided by Sybil Ruth Kaplan
Categories Pasta Side Bake Rosh Hashanah/Yom Kippur Casserole/Gratin Raisin Spring Kosher Cottage Cheese Sour Cream Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Place water in a saucepan with salt and bring to boil. Add noodles and cook for 10 minutes. Drain and place in mixing bowl. Add egg, sugar, butter or margarine, cinnamon, raisins and salt. If you wish, add cottage cheese and sour cream. Blend well. Pour into a greased casserole. Bake in 350°F oven for 30 minutes.
EXCITING NOODLE KUGEL
This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle egg noodles, which add richness. A sprinkling of chives brings flecks of color to the finished casserole.
Provided by Joan Nathan
Categories dinner, casseroles, noodles, main course
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
- Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
- Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams
PECAN NOODLE KUGEL
Noodle kugel coated with a brown sugar/pecan mixture hot out of the oven is sweet enough it could also work as a dessert. This is an old family recipe guaranteed to be loved by all!
Provided by ROYSAPER
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Preheat an oven to 325 degrees F (165 degrees C).
- Beat eggs in a large bowl. Beat in half of the melted butter, then stir in half of the brown sugar and a pinch of salt. Stir in the noodles, making sure the noodles are evenly coated. Spread the remaining butter on the bottom of a deep baking dish. Sprinkle the remaining brown sugar in the baking dish, patting the sugar up the sides. Spread pecans over the brown sugar. Pour noodle mixture over the sugar.
- Bake in the preheated oven until firm, about 1 hour and 15 minutes. Run a paring knife between the kugel and the edge of the baking dish. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the baking dish with a large platter and invert it to tip the kugel out of the baking dish and onto the plate.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 58.8 g, Cholesterol 155.3 mg, Fat 15.6 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 92.7 mg, Sugar 19.1 g
THE BEST EVER CLASSIC JEWISH NOODLE KUGEL
This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!
Provided by Jewish Soul Food
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 47 g, Cholesterol 93.4 mg, Fat 10.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 119.4 mg, Sugar 20.7 g
PASSOVER PEACH KUGEL
Categories Egg Fruit Side Bake Passover Quick & Easy Stuffing/Dressing Kosher for Passover
Yield 10 people
Number Of Ingredients 9
Steps:
- preheat oven to 350 Place farfel in colander. Pour boing water over farfel drain and set aside. Drain peaches and reserve liquid. Beat eggs in a large mixing bowl until well blended. Beat in margerine, sugar, vanilla farfel and reserved liquid. Cut in several peach slices. Pour into greased 13 x 9 inch baking pan. Place remaining peach slices on top pressing down slightly into batter to prevent burning. Sprinkle with cinnamon and sugar. Bake uncovered for 1 hour. **** - use can and 1/2 delmonte peaches but only juice of one can
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- Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
- Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is okay, too).
- Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
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