CLASSIC KUGEL (PASSOVER)
From a newspaper article called Crossing Delancy: Food and History by Judith Segal. This is what was printed before the recipe "Families which follow the tradition of not eating gebruks should substitute potato flour for the matzoh during passover. A potato kugel may be "parve," containing neither milk nor meat. If it is being prepared specifically for a meat meal, however, rendered chicken fat may replace the vegetable oil. Because poor families could not afford many eggs, the old-fashioned potato kugels were heavier, leaden, due to fewer eggs (a function of cost) and no baking powder. The new, modern, kugels are lighter, creamier, more custardy and souffle-like, the result of using more eggs and adding baking powder."
Provided by Oolala
Categories Potato
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Peel potatoes and grate them into ice water.
- If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
- Peel and grate the onion and set aside.
- Break the eggs separately and inspect for blood spots, discarding any spotted ones.
- Separate the yolks and whites and set aside.
- Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
- Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
- Add the grated onion to the bowl.
- Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
- Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
- Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
- Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
- Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.
Nutrition Facts : Calories 138.2, Fat 5.9, SaturatedFat 1, Cholesterol 52.9, Sodium 245.6, Carbohydrate 18.5, Fiber 1.6, Sugar 1.3, Protein 3.3
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.
NOODLE KUGEL
Put a crowd-pleasing creamy texture into this delicious cinnamon-kissed Noodle Kugel with cottage cheese and sour cream. Noodle Kugel is a classic Passover dish, but this recipe is so good they may just ask for it whenever the mood strikes them. Better stock up on some egg noodles now.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix all ingredients except noodles and cinnamon sugar until well blended. Stir in noodles.
- Spoon into 13x9-inch baking dish; sprinkle with cinnamon sugar.
- Bake 50 min. to 1 hour or until center is set. Cool at least 10 min. before cutting to serve.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 95 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 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
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