Noodle Kugel With Orange Marmalade Recipes

NOODLE KUGEL

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.

APRICOT NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
• Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
• In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
• Bake 45 minutes in the preheated oven, until bubbly and lightly browned.

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.

NOODLE KUGEL

Steps:

• Preheat the oven and prepare casserole dish: Preheat the oven to 350ºF. Grease a 9x13-inch casserole dish with butter. Set aside until ready to use.
• Cook the noodles: Bring a large pot of water to a boil over medium-high heat. Add the noodles and boil until al dente, about 8 minutes or the according to package instructions. When the noodles are done boiling, drain into a colander, then add to a large bowl.
• Make the cornflake topping: While the noodles are boiling, make the topping. In a large bowl, use your hands to crush the cornflakes into coarse crumbs. Add the brown sugar, cinnamon, and melted butter and stir to combine. Set aside until ready to use.
• Assemble kugel: After you've drained the noodles, add the butter into the large bowl while the noodles are still hot, and stir until the butter is melted. Add the diced apples, eggs, sour cream, cottage cheese, sugar, raisins, cinnamon, and salt, and stir until evenly combined.
• Transfer to baking dish: Transfer the noodle mixture to the greased baking dish, then sprinkle the cornflake mixture evenly over the noodle mixture.
• Bake kugel: Cover the dish tightly with aluminum foil. Bake the kugel for 1 hour, then remove the foil and bake for 20 more minutes. You'll know your kugel is done when an instant-read thermometer inserted in the center of the casserole reads 150 to 160°F, the topping is lightly browned, and the noodles have turned golden brown around the edges of the baking dish.
• Cool, cut, then serve kugel: Remove from the oven and let cool for at least 1 hour before serving, to allow the kugel to set up. Cut the kugel into squares or rectangles-this casserole makes 8 or 9 generous servings (about 4 inches by 3 inches), or 12 smaller ones (about 3 inches square). Serve warm or at room temperature.

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 WITH ORANGE MARMALADE

Steps:

• Preheat oven to 350*.
• Bring a pot of water to boil, then add the egg noodles.
• Allow them to boil for about 5 minutes, or until*just* al-dente.
• (Noodles will continue cooking while in the oven.) Drain noodles.
• Return noodles to (now empty) pot.
• Add marmalade to noodles.
• (The hot noodles should melt the marmalade& make it easy to mix)-- Mix well.
• Whisk sour cream, eggs, cottage cheese, cinnamon, and sugar together in a bowl.
• When mixture is smooth, add fruit and stir.
• Pour egg mixture over noodles.
• Mix well.
• Spray a 9 x 12 casserole dish with cooking spray.
• Pour kugel mixture into casserole.
• Mix topping ingredients together, and sprinkle over kugel.
• Bake at 350* for 1 hour, or until the top has become crispy.

NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Bring a large pot of salted water to a boil. Add noodles; cook until al dente according to package instructions, about 6 minutes. Drain noodles; return to pot. Set aside.
• Put eggs and sour cream into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Mix in 3/4 cup sugar, 3/4 cup butter, and the cream cheese. Set aside.
• Heat 2 tablespoons butter in a large skillet over medium heat. Stir in 2 tablespoons sugar, the cinnamon, and nutmeg. Add apples; gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples into egg mixture; pour over noodles. Toss gently to combine. Pour into prepared dish. Drizzle remaining 2 tablespoons butter over noodles; sprinkle with remaining 2 tablespoons sugar.
• Bake until set and top is golden brown, about 30 minutes. Transfer to a wire rack; let stand 15 minutes before serving.

KATZINGER'S NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9x13" glass baking dish.
• Cook noodles according to package directions until tender but still firm to the bite (al dente).
• Drain noodles well, then return to the hot pan.
• Add butter and toss until butter melts and the noodles are coated.
• Combine cream cheese and 3/4 cup sugar until smooth.
• Add sour cream and eggs to the sugar mixture and whisk until blended well.
• Mix in buttered noodles gently.
• Spoon half of the noodle mixture into the prepared baking dish.
• Dot with preserves.
• Spoon remaining noodle mixture over preserves layer.
• Sprinkle cornflake crumbs all over the top.
• Combine cinnamon and remaining 2 Tbsp sugar and sprinkle evenly over the crumbs.
• Bake until kugel is set and the top is golden brown, approximately 45 minutes.
• Let cool slightly before slicing into 12 squares.
• Serve warm or chilled.

SWEET NOODLE KUGEL WITH MARMALADE AND PRESERVES

Steps:

• Cook noodles in salted water until tender; drain.
• Put butter in bottom of baking dish.
• Mix noodles with the preserves, marmalade, juice, eggs, sour cream, and raisins.
• Pour into buttered pan and bake at 375 degrees F. for about 1 hour, until well browned.
• Sprinkle with cinnamon and sugar when taken from the oven.

ORANGE CURRANT NOODLE KUGEL

Steps:

• In a small bowl soak currants in hot water to cover 5 minutes and drain well.
• In a blender blend together sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, 1/4 teaspoon cinnamon, and salt until smooth.
• Preheat oven to 350°F. and butter a 2-quart gratin dish or other shallow baking dish.
• In a kettle of salted boiling water cook noodles until just tender, about 5 minutes, and drain well. Peel apple and grate coarse into a bowl. Add noodles and toss with sour cream mixture and currants. Transfer mixture to prepared dish.
• In a small bowl stir together remaining 2 tablespoons sugar, remaining 1/4 teaspoon cinnamon, and almonds and sprinkle evenly over kugel. Drizzle top with remaining 2 tablespoons melted butter.
• Bake kugel in middle of oven 40 to 45 minutes, or until cooked through and golden.