Pineapple Raisin Noodle Kugel Food

SWEET PINEAPPLE LOKSHIN (NOODLE) KUGEL

Steps:

• Cook noodles and drain.
• Mix together next nine ingredients.
• Add cooked noodles.
• Pour into greased 9 x 13 inch pan.
• Mix the topping ingredients together and sprinkle over kugel.
• If desired, you may increase the amount of topping ingredients proportionately to make an even sweeter, crunchier top.
• Bake at 350 degrees F for 1 hour.
• Enjoy!

PINEAPPLE NOODLE KUGEL

Steps:

• Preheat the oven to 325°F.
• Soak raisins in hot water for 5 minutes and then drain.
• In a mixing bowl, combine eggs, honey, sugar, pineapple, soaked raisins, 4 tablespoons of the butter, salt and pepper; set aside.
• Spray the bottom of a 9x13-inch baking dish with spray oil.
• Fill with cooked noodles, then pour egg mixture over the noodles.
• In a small bowl, combine corn flakes, cinnamon, brown sugar and remaining 4 tablespoons butter and toss to combine.
• Sprinkle over noodles and bake, uncovered, for 45 minutes, or until a toothpick inserted in the center comes out clean.

PINEAPPLE RAISIN DESSERT KUGEL

Steps:

• Position oven rack in the middle of oven; preheat to 350°.
• Coat a 9 x 13 inch ovenproof glass baking dish with vegetable spray.
• Cook noodles according to package directions and drain thoroughly.
• Add drained noodles to a big bowl; mix in cottage cheese, brown sugar, and sour cream.
• Add eggs, butter, salt, nutmeg, cinnamon, and vanilla; mix to combine.
• Roll pineapple in paper towels to remove excess moisture.
• Chop coarsely and fold into noodle mixture; fold in raisins.
• Turn mixture into baking dish.
• Topping: pour melted butter on top and sprinkle with brown sugar.
• Bake 50-55 minutes or until kugel bubbles and noodles on top turn golden brown.
• Place on rack to cool; serve hot or cold with sour cream.
• Store covered with wax paper in the refrigerator.

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

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.

PINEAPPLE RAISIN NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Add egg noodles, stir, and boil until tender. Drain. Melt 2 tbsp of butter in the hot noodles and stir to coat.
• In a food processor or blender, combine eggs, vanilla, cinnamon, sugar, cream cheese, cottage cheese and sour cream. Blend the ingredients until creamy.
• Add creamy mixture to the noodles in the pot along with the raisins. Drain the pineapple chunks and dice them into small pieces, then add them to the pot. Stir all ingredients until thoroughly mixed. Pour the noodles into a greased 9×13 baking dish.
• Combine graham cracker crumbs, melted butter, sugar and cinnamon in a small mixing bowl to form a crumbly topping.Sprinkle the topping evenly over the top of the kugel.
• Cover dish with foil and place in the oven. Bake the kugel for 40 minutes. Remove the foil and bake for 20 minutes more until the top is golden brown.May be served warm or cold. Refrigerate if you don't plan on serving it the same day you make it. If you want to reheat your kugel, place it in a 350-degree oven for 15-20 minutes, or until heated through.

NOODLE KUGEL

Steps:

• Preheat the oven to 350°F. Boil the noodles until al dente, and drain. In a large mixing bowl, combine drained noodles and remaining ingredients (through and including vanilla extract) and toss well. Transfer the mixture to a buttered 13 x 9 x 2-inch baking dish, and bake 40 minutes, uncovered. Cover with foil and bake an additional 20 minutes, or until cooked through. Remove from oven and let cool before cutting into squares. Serve warm or at room temperature with sour cream and/or fresh berries on the side, if desired.

NOODLE KUGEL

Steps:

• Prepare kugel:
• Put oven rack in middle position and preheat to 350°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.
• Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente. Drain well in a colander, then return to warm pot and add butter, tossing until noodles are coated.
• Whisk together milk, eggs, sugar, vanilla, and salt until combined, then whisk in sour cream. Stir in cottage cheese and pineapple and add to noodles, stirring to coat well, then spoon into baking dish.
• Make topping and bake kugel:
• Stir together cornflakes, sugar, and cinnamon and sprinkle evenly over noodles. Dot with butter and bake until kugel is set and edges are golden brown, about 1 hour. Let stand 5 minutes before serving.

SWEET NOODLE KUGEL WITH RAISINS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch 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, 10 to 12 minutes. Drain and return to the pot.
• Mix butter with hot noodles. Stir in cottage cheese, sour cream, sugar, raisins, eggs, and vanilla. Transfer mixture to the prepared baking dish. Mix brown sugar and crushed cornflakes together and sprinkle over top.
• Bake in the preheated oven for 30 minutes.

SWEET KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
• 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 and set aside.
• While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
• Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.