Passover Yerushalmi Kugel Food

YERUSHALMI KUGEL

Steps:

• Preheat oven 350. 1. Cook noodles according to package directions. 2. Return the pot to a burner and pour ⅔ cup sugar in pot and top with oil, without mixing. 3. Cook on medium-high heat until it reaches an amber brown color and is bubbly. (Use a candy thermometer and wait until temperature reaches 320F) 4. Working very quickly, pour noodles back into the pot with sugar and oil. Mixing vigorously, add eggs, additional 3 tablespoons sugar, salt, and pepper. 5. Bake kugel mixture for 30 minutes or transfer into aluminum pot, 9x13 baking pan or bundt pan and bake. 6. Invert, slice and serve with Israeli pickles. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

PASSOVER YERUSHALMI KUGEL

Steps:

• Cooked the peeled potatoes until tender but not soft.
• Drain and mash.
• Add 4 eggs, 1 teaspoon of oil and a little salt.
• Prepare a pot by spreading oil on sides and bottom.
• Heat.
• When oil is hot, pour in the potato mixture.
• Cook for at least 1/2 hour on top of stove on a small flame until the sides are browned and kugel has risen in bulk.
• Cool until completely cold.
• Turn over.
• Bake on other side in same pot 1/4 to 1/2 hour.

YERUSHALMI KUGEL

Steps:

• Cook egg noodles according to package directions. Strain and set aside to cool.
• In a small 1 quart saucepan, dissolve the sugar and oil over low heat. Cook until sugar turns medium brown, stirring occasionally. (this should take about 20 minutes).
• Immediately pour carmelized sugar over cooled noodles, and stir with woden spoon to separate lumps (some will remain and this is okay, ugar will remelt during baking).
• Let cool to room temperature so as not to cook eggs.
• Mix eggs with salt and pepper and add to nodle miter. Mix well.
• Pour into 9x13 pan. Bake in oven set to 350 degres for 1 hour.

KUGEL

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.

KUGEL YERUSHALMI

Steps:

• Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, 5 to 8 minutes. Drain and set aside.
• Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish or a large tube pan.
• Heat the oil in a large saucepan over low heat. Add the sugar and stir until dissolved. Stop stirring and cook until dark brown but not burned, about 10 minutes.
• Immediately add the noodles, stirring to coat evenly. Remove from the heat and season with salt and pepper. Let cool until lukewarm, at least 15 minutes, then add the eggs. Adjust the seasonings.
• Spoon the noodle mixture into the prepared baking dish. Bake until golden brown and crispy - about 1 hour for the baking dish, about 1 1/2 hours for the tube pan. Serve warm or at room temperature with roast chicken, meat, or cholent.

PASSOVER SWEET KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13 baking dish.
• Moisten the matzo farfel by placing in a large bowl, stirring in enough cold water to cover, and rinsing immediately in a colander set in the sink. Mix in beaten eggs, sugar, salt, and margarine until thoroughly combined, and lightly mix in the apples, bananas, and 1/4 cup of ground walnuts. Spoon the kugel into the prepared baking dish, and sprinkle with remaining 1/4 cup of ground walnuts.
• Bake in the preheated oven until the kugel is browned and set in the center, about 1 hour. A toothpick inserted into the center should come out clean.

YERUSHALMI KUGEL

Steps:

• Heat oven to 325 degrees. In a large pot of salted boiling water, cook noodles according to package instructions. Rinse and drain well. Return to pot and toss with 1 tablespoon oil to prevent sticking. Set aside.
• In a heavy skillet, combine sugar and 1/2 cup oil over medium heat. Cook, stirring constantly, until the sugar melts and turns amber brown, but not burned, about 10 to 15 minutes.
• Working quickly, pour the caramelized sugar over the cooked noodles and stir to combine. (Don't scrape the skillet.) The caramel will probably clump in places when it hits the noodles, and that is OK. It will melt as the kugel bakes. Let noodle mixture cool until warm, about 10 minutes.
• Add eggs and 2 1/4 teaspoons each salt and pepper to noodles. Stir to incorporate.
• In a 6-quart oven-safe pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium-high until very hot, but not smoking. Scrape egg-noodle mixture into the pot and smooth it into an even layer.
• Bake, uncovered, until kugel is dark golden and the top is slightly hardened and crusty, 1 hour 15 minutes to 1 1/2 hours.
• Transfer pot to a rack to cool for 30 minutes. Run a butter knife or offset spatula along the edges to loosen the kugel. Invert kugel onto the rack, then invert it again onto a serving platter so that the top - and lighter side - of the kugel faces up. Serve while still warm or at room temperature.