One Pot Sweet And Peppery Noodle Kugel Recipes

SWEET NOODLE KUGEL

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.

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 the oven to 375 degrees. In a pan, saute the onions in oil until browned and caramelized. Put the cream cheese in a large bowl and pour the hot onions over to melt. In the meantime, in a large pot of boiling water, cook the noodles until done. Drain and add to the mixing bowl. Stir in the raisins, bouillon then the cottage cheese and sour cream. In a separate bowl, beat the eggs with a fork. Mix into the noodles. Season with salt and pepper. Lightly oil a casserole and add the mixture. Dot the top with the butter. Bake for 35 to 40 minutes.

ONE POT SWEET AND PEPPERY NOODLE KUGEL

Steps:

• Preheat oven to 350.
• Boil the water, sugar, oil, pepper, and salt together.
• Remove from source of heat.
• Add noodles and stir.
• Let stand for precisely 15 minutes.
• Add beaten eggs.
• Turn into an 8x10 pyrex baking dish.
• Bake approximately 1 hour or until the kugel is brown all around.

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.

YERUSHALMI KUGEL

Steps:

• Heat oven to 325 degrees. In a large pot of salted boiling water, cook noodles according to package instructions. Rinse and drain well. Return to pot and toss with 1 tablespoon oil to prevent sticking. Set aside.
• In a heavy skillet, combine sugar and 1/2 cup oil over medium heat. Cook, stirring constantly, until the sugar melts and turns amber brown, but not burned, about 10 to 15 minutes.
• Working quickly, pour the caramelized sugar over the cooked noodles and stir to combine. (Don't scrape the skillet.) The caramel will probably clump in places when it hits the noodles, and that is OK. It will melt as the kugel bakes. Let noodle mixture cool until warm, about 10 minutes.
• Add eggs and 2 1/4 teaspoons each salt and pepper to noodles. Stir to incorporate.
• In a 6-quart oven-safe pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium-high until very hot, but not smoking. Scrape egg-noodle mixture into the pot and smooth it into an even layer.
• Bake, uncovered, until kugel is dark golden and the top is slightly hardened and crusty, 1 hour 15 minutes to 1 1/2 hours.
• Transfer pot to a rack to cool for 30 minutes. Run a butter knife or offset spatula along the edges to loosen the kugel. Invert kugel onto the rack, then invert it again onto a serving platter so that the top - and lighter side - of the kugel faces up. Serve while still warm or at room temperature.