EASY NOODLE KUGEL
This is a yummy version of noodle kugel (noodle pudding) that has been in our family for years. So easy to make and so tasty!
Provided by Lisa Altmiller
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
- 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, 4 to 5 minutes. Drain well.
- Melt butter in the pot, and stir together the drained noodles, cottage cheese, salt, and applesauce. Mix in the sugar and cinnamon. Add the beaten eggs; stir to blend all ingredients. Pour mixture into prepared baking dish.
- Bake until top is very brown, about 1 hour.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 43.1 g, Cholesterol 134.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 10.6 g, SaturatedFat 6.9 g, Sodium 439.7 mg, Sugar 28.7 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
APPLE NOODLE KUGEL
Provided by Ruth Cousineau
Categories Egg Brunch Dessert Bake Kid-Friendly Quick & Easy Rosh Hashanah/Yom Kippur Apple Shavuot Noodle Nutmeg Butter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 (dessert or brunch side dish) servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in upper third. Butter a 1 1/2-quart gratin or other shallow baking dish.
- Whisk together eggs, butter, 7 tablespoons sugar, zest, and nutmeg in a large bowl until well combined, then stir in apples.
- Cook noodles in a large pot of salted boiling water until al dente, about 5 minutes. Drain noodles, then toss well with apple mixture. Spread in baking dish and sprinkle with remaining tablespoon sugar.
- Bake kugel until top is golden, about 30 minutes. Cool 5 minutes.
BUNDT® KUGEL WITH PRALINE TOPPING
Passover perfection. Created this recipe over 20 years ago and it is enjoyed just as much now as it was then. Even folks who aren't sure about 'sweet noodles' love this. Praised by my Jewish mother-in-law as 'better than hers'!
Provided by Arizona Desert Flower
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 2h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large fluted tube pan (such as Bundt®) with cooking spray.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, mix brown sugar and 1/4 cup butter in a small bowl. Press butter mixture over the bottom and a little up the sides of the prepared pan. Sprinkle 1/2 of the pecans over the butter mixture and press in well.
- Drain noodles. Combine remaining pecans and butter, eggs, sour cream, applesauce, sugar, salt, vanilla, and cinnamon in a large bowl. Add noodles and mix well. Pour mixture into the pan.
- Bake in the preheated oven until a knife inserted into the center of the kugel comes out clean, about 1 hour. Cool on a wire rack for 1 hour. Run a table knife around the edges to loosen. Place a large plate or platter over the pan and invert carefully to remove kugel.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 49.1 g, Cholesterol 83.3 mg, Fat 18.3 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 8.2 g, Sodium 298.3 mg, Sugar 26.4 g
NOODLE AND APPLE KUGEL
This comforting kugel tastes much richer than it is, and it is certainly lighter than a traditional kugel (though it is not a low-calorie dessert). I've made this with Golden Delicious apples and with tarter varieties like Pink Lady; I liked it both ways.
Provided by Martha Rose Shulman
Categories breakfast, dessert
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Butter a 2-quart baking dish. Begin heating a large pot of water.
- Melt 1 tablespoon of the butter over medium-high heat in a large, heavy skillet and add the apples. Cook, stirring or tossing in the pan, until they begin to color and are slightly tender, about 5 minutes. Remove from the heat.
- When the water comes to a boil, add salt to taste and the noodles. Cook al dente, a little firmer than you would want them if you were eating them right away. Drain through a colander and add to the pan with the apples (if using long flat noodles, cut them first with a scissors into shorter lengths). Add the remaining tablespoon of butter and toss together until the butter melts. Stir in the optional raisins. Set aside.
- Beat the eggs in a large bowl. Add the sugar and beat together until the mixture is thick. Beat in the yogurt, vanilla, rum, nutmeg and about 1/4 teaspoon salt, or to taste. Add the noodles and apples and fold everything together. Scrape into the prepared baking dish. Push the pasta down into the egg and yogurt mixture (it will not be completely submerged, but try to cover as much as you can). Place in the oven and bake 40 to 45 minutes, until the kugel is set and the sides are browned. There will always be some noodles on top that brown and become quite hard. You can remove these from the baked dish if you wish. Allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 564 milligrams, Sugar 21 grams, TransFat 0 grams
TRADITIONAL APPLE NOODLE KUGEL
Sweet apple and noodle dish of east European origin. Kugels can be made in many flavors, both sweet and savory. Serve either warm or cold, as a side dish or a dessert. Like lasagna, kugel tastes better the day after it is made. Jonagold and Rome Beauty are two apple varieites ideal for this dish.
Provided by northern exposure
Categories Side Dish
Time 1h10m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
- Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 22.5 g, Cholesterol 69.7 mg, Fat 12.3 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 7.3 g, Sodium 300.4 mg, Sugar 7.8 g
APPLE NOODLE KUGEL
This is easy to make and can be used as a side dish or a dessert. It's great reheated, too.
Provided by SCENT4U
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 2-quart baking dish.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
- Stir melted butter and noodles in a large bowl.
- Mix apples, egg yolks, sugar, raisins, cinnamon, and vanilla extract into noodle mixture until well blended.
- Beat egg whites in a large bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
- Fold egg whites into noodle mixture; pour into prepared baking dish.
- Bake in the preheated oven until browned, about 40 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 56.8 g, Cholesterol 100.9 mg, Fat 6.1 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 2.8 g, Sodium 53.8 mg, Sugar 34.1 g
EASY APPLESAUCE NOODLE KUGEL
I made a cookbook for my daughter's bridal shower four years ago of family recipes. My poor husband ate some dishes three times a week, as I played with measurements (I turned into my mom and grandmother who always said "a pinch of this...a pinch of that"). I try to update it each year on her birthday. I can now add this kugel...
Provided by Mary A
Categories Other Desserts
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees F. Lightly grease 9" x 13" pan with cooking spray.
- 2. Cook noodles so they are al dente. Drain well.
- 3. Beat eggs, vanilla, cinnamon and salt together well. Stir in sugar, melted butter and applesauce. Add noodles and cottage cheese. Pour mixture into prepared pan.
- 4. Bake until top is brown and mixtures is set, about 1 hour.
NOODLE KUGEL BUNDT
A variation on an old standby.
Provided by Mikekey *
Categories Other Desserts
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350F.
- 2. Spray a 12-cup Bundt pan with nonstick vegetable spray, then pour 1/4 cup melted butter into pan. Sprinkle brown sugar evenly over butter in pan, then sprinkle chopped walnuts over brown sugar.
- 3. In a large mixing bowl, combine remaining 1/4 cup melted butter, salt, eggs, cinnamon, sugar, sour cream and applesauce. Stir in cooked and drained noodles; mix well.
- 4. Turn mixture into prepared pan; bake for one hour, or until brown. Remove from oven; turn upside down on serving plate. Remove Bundt pan.
- 5. Serve hot.
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NOODLE KUGEL - ONCE UPON A CHEF
From onceuponachef.com
Cuisine JewishTotal Time 1 hr 25 minsCategory Breakfast & BrunchCalories 506 per serving
- Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
- Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
- Bring a large pot of salted water to a boil (I use 2 teaspoons salt for 3 quarts water). Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
- In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
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