Yerushalmi Kugel Noodle Pudding Recipes

EASY YERUSHALMI KUGEL

Steps:

• Add margarine, sugar, salt and pepper to water and boil. Add noodles to boiled water along with beaten eggs, brown sugar, and oil. Mix ingredients and put in bundt pan. Let stand for 10 minutes covered. Bake at 350 degrees (uncovered) for about 50 minutes.

YERUSHALMI KUGEL

Steps:

• Cook egg noodles according to package directions. Strain and set aside to cool.
• In a small 1 quart saucepan, dissolve the sugar and oil over low heat. Cook until sugar turns medium brown, stirring occasionally. (this should take about 20 minutes).
• Immediately pour carmelized sugar over cooled noodles, and stir with woden spoon to separate lumps (some will remain and this is okay, ugar will remelt during baking).
• Let cool to room temperature so as not to cook eggs.
• Mix eggs with salt and pepper and add to nodle miter. Mix well.
• Pour into 9x13 pan. Bake in oven set to 350 degres for 1 hour.

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL

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.

KUGEL YERUSHALMI

Steps:

• Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, 5 to 8 minutes. Drain and set aside.
• Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish or a large tube pan.
• Heat the oil in a large saucepan over low heat. Add the sugar and stir until dissolved. Stop stirring and cook until dark brown but not burned, about 10 minutes.
• Immediately add the noodles, stirring to coat evenly. Remove from the heat and season with salt and pepper. Let cool until lukewarm, at least 15 minutes, then add the eggs. Adjust the seasonings.
• Spoon the noodle mixture into the prepared baking dish. Bake until golden brown and crispy - about 1 hour for the baking dish, about 1 1/2 hours for the tube pan. Serve warm or at room temperature with roast chicken, meat, or cholent.