Marc Silverstein 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.

NOODLE KUGEL



Noodle Kugel image

Provided by Dave Lieberman

Categories     side-dish

Time 50m

Yield 6-8 servings

Number Of Ingredients 8

1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins

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.

LASAGNA NOODLE KUGEL



Lasagna Noodle Kugel image

Provided by Alton Brown

Time 1h33m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray
8 ounces lasagna noodles (9 to 10 noodles)
4 tablespoons unsalted butter, melted, cooled slightly, and divided
8 ounces cream cheese, room temperature
8 ounces sour cream, room temperature
4 whole eggs, room temperature
1/3 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
6 ounces dried apricots, coarsely chopped
4 ounces golden raisins
1 teaspoon freshly grated nutmeg

Steps:

  • Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside.
  • Preheat the oven to 350 degrees F.
  • Cook the noodles to al dente according to the package directions and drain. Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips. Toss the noodles and 1 tablespoon of the butter together in a medium bowl.
  • Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds. Pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine. Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg. Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes. Cool for 15 minutes before serving.

MARLEE MATLIN'S NOODLE KUGEL



Marlee Matlin's Noodle Kugel image

From "Cooking with the Stars." Lots of sugar in this one. Recipe takes 21 oz. noodles. http://www.marleematlinsite.com/

Provided by Oolala

Categories     Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 (7 ounce) bags egg noodles, Manischewitz medium size
1 cup sugar
1 cup brown sugar, packed
1 cup butter, 2 sticks
6 eggs
1 cup sour cream
8 ounces cream cheese, softened
1 teaspoon vanilla
1 1/2 teaspoons cinnamon

Steps:

  • Preheat oven to 350 degrees F. and cook noodles according to package directions. Drain and set aside.
  • Combine remaining ingredients in a large bowl and blend well.
  • Place cooked noodles in a 15 X 10 inch glass baking dish. Pour mixture over noodles, covering thoroughly.
  • Bake 40 minutes. Sprinkle with a bit of additional brown sugar on top and bake for another 10 more minutes.
  • Let cool at least 10 minutes before serving.

Nutrition Facts : Calories 1212.5, Fat 61.3, SaturatedFat 35.5, Cholesterol 435.1, Sodium 455.6, Carbohydrate 143.7, Fiber 3.6, Sugar 71.1, Protein 24.8

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL



The Best Ever Classic Jewish Noodle Kugel image

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

1 (16 ounce) package egg noodles
½ cup margarine
4 eggs, beaten
1 cup white sugar
1 ½ cups applesauce
1 teaspoon vanilla extract
ground cinnamon, for dusting

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

MRS. MARKOVITZ'S SWEET NOODLE KUGEL



Mrs. Markovitz's Sweet Noodle Kugel image

When I lived in Pittsburgh, Mrs. Markovitz was my downstairs neighbor and landlord and a great cook. The smells from her house were amazing. This was one of her specialities especially around the Jewish New Year. The topping makes this irresistable!

Provided by Caryn Gale

Categories     Dessert

Time 1h40m

Yield 20 square pieces

Number Of Ingredients 11

1 lb medium noodles, boiled and drained
6 eggs, well beaten
1 can pineapple tidbits, drained
1 tablespoon lemon juice
1 cup sugar
1 teaspoon vanilla
1/2 cup margarine, melted
1 pinch salt
1 tablespoon margarine, melted
3/4 cup corn flake crumbs
1/3 dark brown sugar

Steps:

  • Boil and drain noodles.
  • In a large bowl, mix all ingredients except the topping.
  • Pour into greased rectangular pan.
  • Mix topping and spread in an even layer over kugel.
  • Bake at 350 for 1 hour.

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