Yerushalmi Kugel Noodle Pudding Food

EASY YERUSHALMI KUGEL

Steps:

• Add margarine, sugar, salt and pepper to water and boil. Add noodles to boiled water along with beaten eggs, brown sugar, and oil. Mix ingredients and put in bundt pan. Let stand for 10 minutes covered. Bake at 350 degrees (uncovered) for about 50 minutes.

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.

MOCK NOODLE KUGEL (USING SPAGHETTI SQUASH; LOW-CARB, FAT-FREE)

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.

BUTTERSCOTCH CARROT NOODLE PUDDING AKA KUGEL

Steps:

• Preheat oven to 350F and lightly grease a 9x13" glass casserole dish.
• Prepare noodles according to package directions, drain and return to pot (off of the heat.) Add butter to noodles and stir gently to coat; set aside to cool slightly.
• Meanwhile, place cut carrots and 1/2 tsp granulated sugar into a small saucepan and cover with cold water.
• Bring to a boil, then lower heat to medium-ish heat and cook until fork tender (about 10-15 minutes).
• Drain carrots and return to same pot (but off of the heat).
• To the carrots, the 2 Tbsp brown sugar,the curry powder, the raisins, and a teaspoon of butter and stir until combined and butter has melted; set aside.
• Get a large mixing bowl and using a spoon (not a mixer!), stir together the drained ricotta cheese and the cream cheese until well blended.
• Add the 1/2 cup sugar and the eggs and mix until smooth.
• Slowly add the cooled noodles, stirring to combine the egg mixture with the noodles.
• Spread half of the noodle mixture into the prepared casserole dish.
• Pour the carrot mixture over the noodle layer, evenly distributing the raisins& the carrots.
• Top with remaining noodle mixture, spreading with a rubber spatula.
• Combine topping ingredients and sprinkle over the surface.
• Bake, uncovered, in the center of the preheated oven for 35-40 minutes or until golden and set.
• Remove from oven and let cool 10-15 minutes before cutting into squares and serving.

CLASSIC LUKSHEN NOODLE KUGEL

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.

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.

EXCITING NOODLE KUGEL

Steps:

• Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
• Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
• Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.