NOODLE KUGEL
Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
- Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
- Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
- In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
- Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
- Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)
Nutrition Facts : ServingSize 1 slice, Calories 506, Fat 25 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 30 g, Fiber 1 g, Sodium 209 mg, Cholesterol 152 mg
NOODLE KUGEL
A classic kugel recipe, just the right amount of dense and rich, with a sprinkling of raisins and a slightly secret ingredient from my grandfather. Perfect for Rosh Hashana or the break fast meal on Yom Kippur.
Provided by Katie Workman
Categories Main Course
Time 1h35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
- Combine the raisins and the orange juice and set aside to soak. Cook the noodles according to the package directions.
- Whisk together the orange zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla, and salt in a medium-size bowl. Add the plumped raisins and up to 1 tablespoon of any remaining juice.
- Drain the noodles and return them to the pot. Add the butter in pieces and toss until melted. Add the cottage cheese mixture and stir gently until well combined. Transfer the noodles to the prepared pan.
- Bake the kugel until a bit bubbly around the edges, well set, and pretty well browned, 1 hour and 15 minutes. Broil it for 1 or 2 minutes if you like a really crunchy top.
- Transfer the kugel to a wire rack and let cool for at least 15 minutes before serving. It is great warm or at room temperature.
Nutrition Facts : Calories 373 kcal, Carbohydrate 29 g, Protein 11 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 158 mg, Sodium 370 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
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.
AMAZING JEWISH NOODLE KUGEL
This noodle kugel is what my mom makes every Shabbos. It's amazing and fairly easy to make. Note: It is best to make the night before and put in the refrigerator. The next day slice with a knife, then reheat in the oven.
Provided by leibo26
Categories European
Time 1h25m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 7
Steps:
- Boil noodles (according to instructions on bag). Watch the time, don't let them get too soggy.
- Pre-Heat Oven to 350 degrees.
- When they are done, drain in a colander and then put in a large bowl.
- Put the stick of margarine directly on the hot noodles and mix until the margarine is melted.
- Add the eggs, sugar, applesauce and vanilla and mix all together.
- Put the noodle mixture in a 9x13 aluminum baking pan.
- Sprinkle with cinnamon.
- Cover the noodle kugel with aluminum foil and cook for 30 minutes, then uncover the foil and cook for another 30-35 minutes.
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.
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
LAYERED VEGETABLE KUGEL
This kugel involves some work, but it is worth it. I got it from one of my new cookbooks that promotes "new-ish Jewish" cuisine, combining traditional recipes with a modern slant. I usually make this when we have vegetarian guests. It makes a huge amount, so it's a good recipe to bring to potlucks or parties, and you will get all the ooohs and aaaahs when everyone sees the layers, and then again, when they taste a piece.
Provided by Mirj2338
Categories Cauliflower
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 24
Steps:
- Prepare 9" X 13" baking dish by rubbing with olive oil or non-dairy margarine.
- For Broccoli Layer: Combine broccoli, eggs, matzo meal, garlic, salt and pepper.
- Spread in even layer in baking pan.
- For Carrot Layer: Cream together oil, brown sugar and egg.
- In a separate bowl, combine matzo meal, baking powder, salt and cinnamon; add to oil mixture.
- Blend in carrots, orange and lemon juice.
- Spread over broccoli layer in pan, taking care not to mix vegetables.
- For Cauliflower Layer: Heat oil onions over low heat 20-25 minutes until translucent and golden brown.
- In a separate pan, saute mushrooms.
- Let cool.
- In a large mixing bowl, combine cauliflower, eggs, matzo meal, salt and pepper.
- Add sauteed vegetables.
- Spread over carrot layer, taking care not to mix vegetables.
- Bake at 350 degrees for one hour or until a tester inserted in center comes out dry.
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