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
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
LUKSHEN KUGEL (SWEET NOODLE PUDDING)
From a wonderful cookbook called "The World of Jewish Cooking." I've changed a few ingredients to make it almost exactly like the kugel my Polish grandmother used to make.
Provided by SheCooksToConquer
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease an 8-inch square baking dish.
- Cook noodles until tender, drain.
- Put noodles in a large bowl, add the butter, and stir until butter is melted.
- Beat together eggs, sugar, vanilla and salt. Stir in the ricotta and sour cream or cream cheese. Stir into the noodles and add the raisins.
- Pour into prepared baking dish. Sprinkle with cinnamon.
- Bake until golden brown, about 45 minutes.
- Serve warm.
Nutrition Facts : Calories 598.5, Fat 35, SaturatedFat 20.7, Cholesterol 208.2, Sodium 492.7, Carbohydrate 59.1, Fiber 2, Sugar 36.5, Protein 14.9
CLASSIC LUKSHEN NOODLE KUGEL
Most kugels are loaded with sugar and dairy products. This simple family favorite is savory and is the prefect accompaniment to roast chicken.
Provided by basg101
Categories Side Dish
Time 1h
Yield 9
Number Of Ingredients 5
Steps:
- 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.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt, and pepper in a large bowl. Pour mixture into an 8-inch square pan.
- Bake in the preheated oven until firm, about 35 minutes.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 19 g, Cholesterol 82.9 mg, Fat 10.8 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 29 mg, Sugar 1.1 g
EASIEST NOODLE KUGEL
Provided by Anita Hacker
Categories Egg Pasta Brunch Dessert Side Bake Kid-Friendly Rosh Hashanah/Yom Kippur Raisin Kosher Shavuot Sour Cream Bon Appétit Los Angeles California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins. Whisk eggs, sour cream, butter and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.
- Mix cornflakes and brown sugar in bowl; sprinkle evenly over kugel.
- Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature.
APPLE-RAISIN KUGEL
I like to use a nice tart apple for this recipe -- like a Granny Smith. For extra creaminess you can add another egg or two.
Provided by lecole54
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook and drain noodles and put in a large bowl.
- Stir in margarine and eggs.
- Peel and chop apples.
- Rinse raisins in hot water and drain.
- Combine all ingredients together, add seasoning and mix well. Preheat oven to 350 deg F. Pour kugel mixture into a greased 9" x 13" baking pan. Bake for 40-60 minutes or until lightly browned.
Nutrition Facts : Calories 134.4, Fat 5.9, SaturatedFat 3, Cholesterol 77.7, Sodium 350, Carbohydrate 18.1, Fiber 1.7, Sugar 10.8, Protein 3.2
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