GRANDMA'S NOODLE PUDDING (KUGEL)
My grandma gave me her recipe for this family favorite. We always ate this at Hanukkah dinner, but I could really eat it for any meal, anytime!
Provided by Kera Miller Donovan
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl.
- With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish.
- Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 74 g, Cholesterol 134.5 mg, Fat 12.1 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 4 g, Sodium 71.5 mg, Sugar 43.4 g
HARVEST NOODLE PUDDING - FRUIT KUGEL
An old-time noodle custard dessert recipe with a bit of a modern twist. Layered egg noodles with apples, pears and dried cranberries baked in sweet custard. It has a warm grandmotherly taste and feeling to it. Simple yet rich in flavor with little effort in preparation sure to please many in the autumn. It takes advantage of apples and pears harvested in the fall along with tangy sweet dried cranberries.
Provided by MikeP
Categories Side Dish
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8x8-inch baking dish with melted butter.
- 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.
- Mix the apple and pear with lemon juice in a bowl; set aside.
- Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
- Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
- Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
- Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.9 g, Cholesterol 117 mg, Fat 8.3 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 4.1 g, Sodium 118.1 mg, Sugar 21.6 g
LOKSHIN KUGEL (NOODLE PUDDING)
This is a side dish commonly served with roasted chicken for Friday night (Shabbat) dinner. It doesn't have to accompany chicken only, but, as my mother once told us, when she was a child, chicken and noodles were more affordable than other foods. This is a great accompaniment to any meat.
Provided by GOLDIEL
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 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.
- While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft.
- In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 36.2 g, Cholesterol 122.9 mg, Fat 5.3 g, Fiber 2.9 g, Protein 9.3 g, SaturatedFat 1.3 g, Sodium 106.7 mg, Sugar 5.9 g
LUKSHEN KUGEL (SWEET NOODLE PUDDING)
From a wonderful cookbook called "The World of Jewish Cooking." I've changed a few ingredients to make it almost exactly like the kugel my Polish grandmother used to make.
Provided by SheCooksToConquer
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease an 8-inch square baking dish.
- Cook noodles until tender, drain.
- Put noodles in a large bowl, add the butter, and stir until butter is melted.
- Beat together eggs, sugar, vanilla and salt. Stir in the ricotta and sour cream or cream cheese. Stir into the noodles and add the raisins.
- Pour into prepared baking dish. Sprinkle with cinnamon.
- Bake until golden brown, about 45 minutes.
- Serve warm.
Nutrition Facts : Calories 598.5, Fat 35, SaturatedFat 20.7, Cholesterol 208.2, Sodium 492.7, Carbohydrate 59.1, Fiber 2, Sugar 36.5, Protein 14.9
RICH NOODLE PUDDING (KUGEL)
From one of my Mom's friends. She likes to use Pennsylvania Dutch brand for the egg noodles, baby fine. Diet later!
Provided by Oolala
Categories Cheese
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Boil noodles according to directions on package and drain.
- In seperate pot melt butter, once melted, take off the heat and add cream cheese and heavy cream.
- Beat the eggs in a separate bowl. Add sugar and vanilla to the eggs.
- Combine the eggs and cream mixture and pour into a large Pyrex baking dish.
- Add the noodles and mix. Sprinkle with cinnamon to taste.
- Bake at 350 degrees F. for 1 hour.
CATERER'S KUGEL (A SWEET NOODLE PUDDING)
adapted from "A Taste of Florida" and supposedly from Meiner' Catering, based out of Orlando.
Provided by HeatherFeather
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and grease an 8x8" square glass casserole dish.
- Place the drained noodles in the prepared dish and sprinkle pineapple and raisins over the top.
- Combine the 1/4 cup sugar, eggs, evaporated milk, sour cream, and vanilla and pour over the noodles and fruit; use a fork to swirl around the mixture so that it gets into all of the nooks and crannies, but without disturbing the placement of the noodles and fruit too much.
- Combine the cookie crumbs, butter, cinnamon, and some sugar, then sprinkle over the top of the casserole.
- Bake for about 30-40 minutes or until the top has begun to get golden and the pudding seems fairly set (not very jiggly).
- Serve warm or cool.
Nutrition Facts : Calories 336.6, Fat 14.6, SaturatedFat 7.5, Cholesterol 144.3, Sodium 144.8, Carbohydrate 44.1, Fiber 1.3, Sugar 24.2, Protein 8.7
SWEET NOODLE PUDDING/KUGEL (NUT TOPPING)
I like the way this sounds but haven't tried it yet. It's from Marcia Saltzman in Pingry Cooks. It has chopped nuts in the topping which is a bit different from the usual. If making for company, make sure there are no peanut allergies! You need to have this in the refrigerator all day or or night before baking so plan accordingly.
Provided by Oolala
Categories European
Time 9h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles shorter time than stated on the package; drain and stir in next 6 ingredients and mix well.
- Put into a baking dish.
- Mix topping ingredients and spread over noodles.
- Cover and refrigerate all day or all night before baking.
- *You may freeze this when ready to refrigerate and then thaw slightly before cooking and bake longer.
- When ready to bake, place in a preheated 350 degree F. oven for 1 hour.
- Topping should be golden brown.
Nutrition Facts : Calories 958.7, Fat 48.2, SaturatedFat 26.2, Cholesterol 181.3, Sodium 340.1, Carbohydrate 121, Fiber 4.1, Sugar 58.9, Protein 15.2
YOGURT KUGEL (NOODLE PUDDING)
From a commemorative cookbook called "Remembrances" produced by The Children's Home Society of New Jersey.
Provided by Oolala
Categories European
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Parboil noodles.
- Mix all ingredients.
- Place in a greased 8x13-inch baking dish or pan.
- Sprinkle some more cinnamon on top.
- Bake at 350°F for 1 hour, or until just browned.
- Serve warm.
Nutrition Facts : Calories 167.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 95, Sodium 48.6, Carbohydrate 30.7, Fiber 0.4, Sugar 22.1, Protein 5.5
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- Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
- Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is okay, too).
- Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
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