GRANDMA'S NOODLE PUDDING (KUGEL)
My grandma gave me her recipe for this family favorite. We always ate this at Hanukkah dinner, but I could really eat it for any meal, anytime!
Provided by Kera Miller Donovan
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl.
- With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish.
- Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 74 g, Cholesterol 134.5 mg, Fat 12.1 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 4 g, Sodium 71.5 mg, Sugar 43.4 g
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
NOODLE PUDDING
This baked pudding is also called kugel. It's made with noodles and often eaten during Jewish holidays. Serve it as a side dish with meat and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and cool.
- In a large bowl, whisk together cream cheese, sour cream, cottage cheese, milk, sugar, and eggs until smooth. Toss mixture with noodles, coating evenly. Season with salt. Transfer noodle mixture to prepared dish; dot with butter. Bake until golden, 45 to 50 minutes.
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
YOGURT KUGEL (NOODLE PUDDING)
From a commemorative cookbook called "Remembrances" produced by The Children's Home Society of New Jersey.
Provided by Oolala
Categories European
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Parboil noodles.
- Mix all ingredients.
- Place in a greased 8x13-inch baking dish or pan.
- Sprinkle some more cinnamon on top.
- Bake at 350°F for 1 hour, or until just browned.
- Serve warm.
Nutrition Facts : Calories 167.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 95, Sodium 48.6, Carbohydrate 30.7, Fiber 0.4, Sugar 22.1, Protein 5.5
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.
Nutrition Facts : Calories 360 kcal, Carbohydrate 35 g, Protein 11 g, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 138 mg, Sodium 217 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 6 g, ServingSize 1 serving
NOODLE PUDDING
Categories Egg Side Bake Rosh Hashanah/Yom Kippur Cottage Cheese Sour Cream Noodle Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cook noodles in a large saucepan of boiling salted water* until tender, then drain well in a colander and toss with butter in a bowl.
- While noodles are cooking, whisk together eggs, cottage cheese, sour cream, salt, and white pepper in a large bowl. Stir in noodles.
- Transfer to a buttered deep 1-quart baking dish and bake in middle of oven until firm, 45 minutes to 1 hour.
- When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
RICH NOODLE PUDDING (KUGEL)
From one of my Mom's friends. She likes to use Pennsylvania Dutch brand for the egg noodles, baby fine. Diet later!
Provided by Oolala
Categories Cheese
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Boil noodles according to directions on package and drain.
- In seperate pot melt butter, once melted, take off the heat and add cream cheese and heavy cream.
- Beat the eggs in a separate bowl. Add sugar and vanilla to the eggs.
- Combine the eggs and cream mixture and pour into a large Pyrex baking dish.
- Add the noodles and mix. Sprinkle with cinnamon to taste.
- Bake at 350 degrees F. for 1 hour.
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.
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NOODLE KUGEL RECIPE | BON APPéTIT
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4.6/5 (82)Author Sarah JampelServings 10-12
- 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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