KUGEL
This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!
Provided by Ann
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
- In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
- In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 37.1 g, Cholesterol 206.8 mg, Fat 27.8 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 419.7 mg, Sugar 18.3 g
SPAGHETTI KUGEL
Make and share this Spaghetti Kugel recipe from Food.com.
Provided by LizCl
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream cheese and butter, mixing until well blended.
- Blend in eggs, sour cream, sugar, vanilla, and salt.
- Add cooked spaghetti and raisins. Mix well.
- Pour mixture into a 2 1/2 quart baking dish.
- Sprinkle with cinnamon.
- Bake at 375 degrees for 30 to 35 minutes or until set.
Nutrition Facts : Calories 289.3, Fat 23.5, SaturatedFat 13.2, Cholesterol 154.4, Sodium 345.8, Carbohydrate 14.8, Sugar 14.6, Protein 5.5
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.
MOCK NOODLE KUGEL (USING SPAGHETTI SQUASH; LOW-CARB, FAT-FREE)
I based this recipe on one I found in Nechama Cohen's "Enlitened Kosher Cooking." I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time -- most of it is spent waiting for the squash to cool, or the kugel to bake!
Provided by brokenburner
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the spaghetti squash: split it in half and remove the seeds and strings. Place the halves cut-side down in 1/4 c water, cover with plastic wrap, and microwave for seven to ten minutes or until the flesh is soft. Allow to cool.
- Preheat oven to 400. Line an 8" square baking pan and spray with non-stick cooking spray.
- Using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl.
- Lightly beat the eggs and egg whites; add them, along with the rest of the ingredients, to the bowl with the squash. Mix well with a wooden spoon.
- Pour into the prepared pan and lighting spray the top with non-stick cooking spray. Bake for 10 minutes at 400, then lower the heat to 350 and bake for another 30 minutes, until the kugel starts to turn a bit golden.
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