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.
KUGEL
This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!
Provided by Ann
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
- In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
- In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 37.1 g, Cholesterol 206.8 mg, Fat 27.8 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 419.7 mg, Sugar 18.3 g
NOODLE KUGEL
This is the kugel my mother made every Friday night when I was growing up, adapted from my great-grandmother's recipe. It's not the dairy overload of most kugels and, made with margarine, can be served with a kosher meat meal. Note that it's a main course side dish, even though it looks very sweet. You can use other fruit/spice combos like pear, plums or peaches with ginger.
Provided by Rachel Savage
Categories Apple
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven (see below).
- Boil water (with a little salt, as desired).
- Add noodles and cook as per directions on package (around 10 minutes) Drain and mix other ingredients in.
- Make sure margarine/butter melts and egg mixes in quickly and does not cook.
- Grease pan (8-9 inch square or round or loaf pan) and add noodle mixture.
- Bake 1 hour at 300 F or 1/2 hour at 350 F (depending on whether the rest of your dinner is cooking in the oven).
Nutrition Facts : Calories 213.4, Fat 9.1, SaturatedFat 1.8, Cholesterol 63.2, Sodium 107.5, Carbohydrate 30.6, Fiber 1.3, Sugar 20.5, Protein 3.4
MOCK NOODLE KUGEL (USING SPAGHETTI SQUASH; LOW-CARB, FAT-FREE)
I based this recipe on one I found in Nechama Cohen's "Enlitened Kosher Cooking." I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time -- most of it is spent waiting for the squash to cool, or the kugel to bake!
Provided by brokenburner
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the spaghetti squash: split it in half and remove the seeds and strings. Place the halves cut-side down in 1/4 c water, cover with plastic wrap, and microwave for seven to ten minutes or until the flesh is soft. Allow to cool.
- Preheat oven to 400. Line an 8" square baking pan and spray with non-stick cooking spray.
- Using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl.
- Lightly beat the eggs and egg whites; add them, along with the rest of the ingredients, to the bowl with the squash. Mix well with a wooden spoon.
- Pour into the prepared pan and lighting spray the top with non-stick cooking spray. Bake for 10 minutes at 400, then lower the heat to 350 and bake for another 30 minutes, until the kugel starts to turn a bit golden.
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.
MOCK NOODLE KUGEL
Revamped another members recipe ( #342154 ) to suit my ingredients. Thanks for the inspiration brokenburner.
Provided by Miss Annie in Indy
Categories Breakfast
Time 35m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Spray 1 quart dish (oven proof) with pam ( or similar ).
- Rinse, drain and pat dry shirataki noodles.
- Wisk together egg whites, splenda, cinnamon & nutmeg.
- Add shirataki noodles, stir to combine, pour into dish.
- Bake 30 minutes or until egg whites are done.
MOM'S NOODLE KUGEL
Provided by Sybil Ruth Kaplan
Categories Pasta Side Bake Rosh Hashanah/Yom Kippur Casserole/Gratin Raisin Spring Kosher Cottage Cheese Sour Cream Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Place water in a saucepan with salt and bring to boil. Add noodles and cook for 10 minutes. Drain and place in mixing bowl. Add egg, sugar, butter or margarine, cinnamon, raisins and salt. If you wish, add cottage cheese and sour cream. Blend well. Pour into a greased casserole. Bake in 350°F oven for 30 minutes.
SWEET NOODLE KUGEL
This is the style of kugel we'd get in a New York City area Jewish deli, and that my relatives would make for holidays. There seems to be endless variations of this noodle pudding now, but for me this is the authentic original version. Refrigerate leftovers.
Provided by amyh
Categories Hanukkah Kugel
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
- Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.2 g, Cholesterol 120.7 mg, Fat 14.7 g, Fiber 1.4 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 429.3 mg, Sugar 19.5 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
WHEAT NOODLE KUGEL WITH VEGETABLES
Make and share this wheat noodle kugel with vegetables recipe from Food.com.
Provided by chia2160
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- boil noodles about 5 minutes, drain,rinse with cols water, set aside.
- in saute pan add oil, heat onions, celery and cook until softened.
- add carrots and zucchini, stir, remove from heat.
- in a large bowl mix noddles with veggies, sour cream, cheese, spices.
- mix in eggs.
- grease a baking dish, add mixture, bake 40 minutes uncovered, until set.
Nutrition Facts : Calories 506.1, Fat 22.9, SaturatedFat 7.6, Cholesterol 177.2, Sodium 290.8, Carbohydrate 59.2, Fiber 3.5, Sugar 6.9, Protein 21.1
MARCY'S NOODLE KUGEL
Marcy, who I never met, is the sister-in-law of someone I use to work with. We sure do love her kugel recipe, though!
Provided by Sudie
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook and drain noodles.
- Place in large bowl.
- Add all ingredients, except jam.
- Mix well.
- Add jam and mix thoroughly.
- Place in baking dish; add more jam, if you want.
- Bake at 350 degrees for 40 minutes, or until lightly browned.
Nutrition Facts : Calories 415.1, Fat 22.2, SaturatedFat 4.5, Cholesterol 211.5, Sodium 1447.3, Carbohydrate 50.3, Fiber 2.7, Sugar 36.7, Protein 7
NOODLE KUGEL
I make this traditional dish along with other Jewish specialties for an annual Hanukkah/Christmas party with our friends. -Lauren Kargen Williamsville, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles. , Transfer to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top., Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Serve warm or cold.
Nutrition Facts : Calories 432 calories, Fat 19g fat (11g saturated fat), Cholesterol 191mg cholesterol, Sodium 261mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 1g fiber), Protein 12g protein.
SWEET NOODLE KUGEL
Make and share this Sweet Noodle Kugel recipe from Food.com.
Provided by Ellen Alper
Categories Brunch
Time 1h15m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles as directed. Place in large bowl.
- In blender, combine eggs, cottage cheese, cream cheese, butter, sour cream, sugar and vanilla. Blend until smooth.
- Pour mixture over noodles and transfer to a greased 9 x 13 pan.
- Prepare crumb topping by mixing graham crackers, brown sugar and melted butter. Sprinkle over top.
- Bake in pre-heated 350 degree oven for 1 hour.
Nutrition Facts : Calories 723.6, Fat 36.2, SaturatedFat 20.5, Cholesterol 273.2, Sodium 530.2, Carbohydrate 80.3, Fiber 1.7, Sugar 42.9, Protein 20.5
NOODLE KUGEL (DAIRY)
This is a slightly sweet noodle pudding. It can be served as a side dish, at brunch, or after a fast such as Yom Kippur.
Provided by Ann Davis
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h10m
Yield 8
Number Of Ingredients 8
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 oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
- In a bowl, mix together the eggs with white sugar until thoroughly combined, then stir in the melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in the noodles; spoon the kugel into the prepared baking dish. Sprinkle the top with brown sugar.
- Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 31.6 g, Cholesterol 102.7 mg, Fat 13.2 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 7.3 g, Sodium 162.9 mg, Sugar 10.2 g
MODERN JEWISH LOW FAT KUGEL
This noodle kugel is a sweet casserole that feels like comfort food (especially if you are of Jewish heritage) yet is low fat and lower sugar than the average sweet kugel. I use the low-fat dairy and egg substitute to give it a richer flavor, but it tastes great made with nonfat ingredients as well. Enjoy! I developed it in honor of my beloved Grandma Sylvia.
Provided by JoyFullGrl
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Gently stir egg noodles, sour cream, cottage cheese, pineapple with juice, eggs, orange juice, cranberries, melted butter, sugar, applesauce, orange zest, vanilla extract, and cinnamon together in a large bowl until thoroughly combined. Spoon the noodle mixture into prepared baking dish.
- Bake in the preheated oven until kugel is set and browned on top, 60 to 75 minutes.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 43.7 g, Cholesterol 75.3 mg, Fat 11.3 g, Fiber 2.7 g, Protein 12.9 g, SaturatedFat 6.5 g, Sodium 239.2 mg, Sugar 12.8 g
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