NOODLE KUGEL WITH CHERRIES
This sweet version of classic baked noodle pudding is sprinkled with cinnamon sugar and served warm as a side dish.
Provided by My Food and Family
Categories Holiday Recipes
Time 1h15m
Yield Makes 18 servings, 1/2 cup each.
Number Of Ingredients 9
Steps:
- Mix all ingredients except noodles, cherries and cinnamon sugar until well blended. Add noodles and cherries; mix lightly.
- Spoon into 13x9-inch baking dish; sprinkle with cinnamon sugar.
- Bake at 350°F for 50 minutes to 1 hour or until lightly browned. Cool at least 10 minutes; cut into squares. Serve warm.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
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
Provided by Ina Garten
Yield 10 servings
Number Of Ingredients 10
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.
EXCITING NOODLE KUGEL
This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle egg noodles, which add richness. A sprinkling of chives brings flecks of color to the finished casserole.
Provided by Joan Nathan
Categories dinner, casseroles, noodles, main course
Time 45m
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams
APRICOT-CRANBERRY NOODLE KUGEL
This delicious dairy lokshen kugel (noodle pudding) is made with sour cream, cream cheese, apricot jam, and Cinnamon Toast Crunch™ cereal. It's a family favorite.
Provided by Whitney Gail Aronson
Categories Hanukkah Kugel
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
- Fill a large pot with generously 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 egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
- Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
- Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
- Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
- Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
- Remove from the oven and let it sit for 15 minutes before serving.
Nutrition Facts : Calories 604.7 calories, Carbohydrate 93.2 g, Cholesterol 96.6 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.3 g, SaturatedFat 10 g, Sodium 824.5 mg, Sugar 39.4 g
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NOODLE KUGEL RECIPE | BON APPéTIT
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4.6/5 (96)Author Sarah JampelServings 10-12
- 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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Ratings 21Calories 338 per servingCategory Side Dish
- Preheat oven to 350 degrees F. with an oven rack in the middle position. Coat a 9x13 baking dish with nonstick cooking spray.
- Place raisins in a small bowl and cover with hot water; let them soak to plump up while you prep the other ingredients.
- Bring a large pot of 5 quarts water and 2 teaspoons kosher salt to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender but not entirely cooked, about 7 minutes. Drain thoroughly and return the cooked noodles to the pot.
- In a blender or the bowl of a food processor, blend together the eggs, sour cream, cottage cheese, cream cheese, melted butter, vanilla, salt, 1 cup sugar, and 1/4 teaspoon cinnamon.
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From foodandwine.com
5/5 Total Time 1 hr 30 minsAuthor Grace Parisi
- Preheat the oven to 350°. In a large pot of boiling salted water, cook the egg noodles until al dente. Drain the noodles, reserving 1 cup of the cooking water. Add the chopped sour cherries to the reserved cooking water and let stand for 5 minutes.
- In a large bowl, whisk the heavy cream with the cottage cheese, beaten eggs, egg yolks, 3/4 cup of the sugar and the vanilla seeds. Drain the dried cherries and add them to the bowl. Stir in the noodles. Pour the noodle mixture into a 9-by-13-inch ceramic baking dish.
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