Individual Peach Noodle Kugel Food

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NOODLE KUGEL



Noodle Kugel image

Provided by Ina Garten

Yield 10 servings

Number Of Ingredients 10

1 pound wide egg noodles
5 extra-large eggs
4 cups half-and-half
1/4 cup light brown sugar, packed
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup golden raisins

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



Peach Noodle Kugel image

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

1 lb egg noodles, wide
1 cup sugar
1 (29 ounce) can sliced peaches, drained and diced
1 cup butter, melted
4 eggs
1/2 teaspoon vanilla
cinnamon

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.

INDIVIDUAL PEACH NOODLE KUGEL



Individual Peach Noodle Kugel image

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

nonstick cooking spray
1 tablespoon sea salt
1 (12 ounce) bag wide egg noodles
6 eggs
1/2 cup sugar
1 (8 ounce) can pineapple chunks, with juice
1 (15 ounce) can diced peaches, with juice
1/4 cup dried sweetened cranberries
4 tablespoons margarine
1 tablespoon ground cinnamon
2 tablespoons sugar

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

JODY'S SWEET NOODLE KUGEL



Jody's Sweet Noodle Kugel image

Make and share this Jody's Sweet Noodle Kugel recipe from Food.com.

Provided by emilynye

Categories     European

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

8 ounces wide egg noodles, cooked as directed on package
1/4 cup margarine
3 beaten eggs
1/2 cup sugar
1 cup pareve coffee creamer
1 cup apricot nectar
2/3 cup crushed corn flake crumbs
1/4 cup melted margarine
1/4 cup sugar
1 teaspoon vanilla

Steps:

  • Combine noodles, eggs, creamer, nectar, 1/2 cup sugar, and 1/2 stick margarine.
  • Pour into a cake pan. Mix the remaining ingredients in a separate bowl. Top noodle mixture with the cornflakes.
  • Bake at 350 for 1 hour.

Nutrition Facts : Calories 317.6, Fat 16.2, SaturatedFat 5.2, Cholesterol 98.4, Sodium 156.1, Carbohydrate 37.6, Fiber 0.9, Sugar 19.3, Protein 6.1

INDIVIDUAL ONION NOODLE KUGELS



Individual Onion Noodle Kugels image

I based this recipe on the onion noodle kugel posted by Chia. I altered it to meet my husband's sensibilities and now I am curious as to how those changes affected the nutritional info. If you are serving the kugels as a main dish, then I'd serve two to each person, otherwise, one per person is probably about right if you are serving them as a side dish.

Provided by Ariella

Categories     Onions

Time 55m

Yield 12 individual kugels, 6 serving(s)

Number Of Ingredients 9

6 ounces whole wheat spaghetti
3 tablespoons olive oil
2 large onions, chopped
1 cup low-fat sour cream
1 cup low fat cottage cheese
3 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup breadcrumbs

Steps:

  • Put oven rack in middle position and preheat oven to 425°F Grease a standard 12 cup muffin tin.
  • Cook noodles in a pot of boiling salted water for about 5 minutes. Drain in a colander and rinse under cold water.
  • Heat olive oil in large skillet over medium heat. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes.
  • Transfer onions to a large bowl and stir in noodles, sour cream, and cottage cheese. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
  • Divide mixture among muffin cups and sprinkle breadcrumbs over each cup. Bake until puffed and golden, 20 to 25 minutes.
  • Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Nutrition Facts : Calories 322.9, Fat 15.5, SaturatedFat 5.3, Cholesterol 124.5, Sodium 628.9, Carbohydrate 33, Fiber 0.9, Sugar 2.8, Protein 14.8

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