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
NOODLE KUGEL
A classic kugel recipe, just the right amount of dense and rich, with a sprinkling of raisins and a slightly secret ingredient from my grandfather. Perfect for Rosh Hashana or the break fast meal on Yom Kippur.
Provided by Katie Workman
Categories Main Course
Time 1h35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
- Combine the raisins and the orange juice and set aside to soak. Cook the noodles according to the package directions.
- Whisk together the orange zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla, and salt in a medium-size bowl. Add the plumped raisins and up to 1 tablespoon of any remaining juice.
- Drain the noodles and return them to the pot. Add the butter in pieces and toss until melted. Add the cottage cheese mixture and stir gently until well combined. Transfer the noodles to the prepared pan.
- Bake the kugel until a bit bubbly around the edges, well set, and pretty well browned, 1 hour and 15 minutes. Broil it for 1 or 2 minutes if you like a really crunchy top.
- Transfer the kugel to a wire rack and let cool for at least 15 minutes before serving. It is great warm or at room temperature.
Nutrition Facts : Calories 373 kcal, Carbohydrate 29 g, Protein 11 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 158 mg, Sodium 370 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
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 KUGEL
Kugel, a traditional Jewish noodle custard dish, is a mainstay of Jewish holiday meals. Defined as a baked pudding or casserole (usually from noodles or potatoes) this one is my own version of kugel, which is adapted from a few recipes to make one that we really love. This is a rich and sweet kugel although they also come in a savory version.
Provided by Lindsay
Categories Side Dish
Time 1h35m
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 26.7 g, Cholesterol 119.5 mg, Fat 21 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 13.1 g, Sodium 152.2 mg, Sugar 12.8 g
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
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