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.
EASIEST NOODLE KUGEL
Provided by Anita Hacker
Categories Egg Pasta Brunch Dessert Side Bake Kid-Friendly Rosh Hashanah/Yom Kippur Raisin Kosher Shavuot Sour Cream Bon Appétit Los Angeles California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins. Whisk eggs, sour cream, butter and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.
- Mix cornflakes and brown sugar in bowl; sprinkle evenly over kugel.
- Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature.
APPLE-MATZOH KUGEL
Steps:
- 1. Preheat the oven to 350°F.
- 2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
- 3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
- 4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
- 5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
- 6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
UNCLE LEE'S PEACH KUGEL
Created lovingly by a very dear old friend, this recipe has become a family favorite (and always a MUST) for any get together, especially with my grandma's brisket for Chanukah dinner!
Provided by Dina M
Categories Pasta Sides
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 and lightly butter a casserole dish
- 2. Keeping the peaches aside, mix all of the ingredients with a hand mixer (including the reserved peach juice).
- 3. Add the peaches and mix by hand.
- 4. Add the noodles to the bowl and mix everything together by hand until completely incorporated. This will be a very wet mixture.
- 5. Pour mixture into your casserole dish and sprinkle with Cinnamon
- 6. Bake, uncovered for 1 hour.
- 7. Enjoy hot, warm or cold!
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
PEACH NOODLE KUGEL
This recipe was given to me by a friend many years ago. It's a really yummy and creamy noodle pudding with just the right amount of sweetness... and the peaches make it perfect! I could eat the leftovers for breakfast, lunch, and dinner (and for snacks in between!). Enjoy!
Provided by Hollyism
Categories Brunch
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil noodles.
- Meanwhile, put sugar, vanilla, peaches, butter, and eggs together in a large bowl. Mix well.
- Drain noodles. Add to mixture. Mix well.
- Spray 9" x 11" dish with nonstick cooking spray. Pour mixture into dish and level. Cover with cinnamon.
- Bake uncovered at 375° for 1 hour to 1 hour 10 minutes.
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