PAREVE CORN KUGEL
This slightly sweet side dish contains no dairy, and is a perfect accompaniment for all your main dishes! Cranberries add an unusual and delicious flavor.
Provided by SIGARILLO
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl, mix together the white corn, cream corn and eggs until well blended. Combine the flour, salt and sugar; stir into the corn mixture. Mix in the creamer and oil, then fold in the cranberries. Pour into the greased pan, and spread evenly.
- Place the baking dish in a large pan with 1 inch of water. Bake for 1 hour in the preheated oven, until firm.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 18.3 g, Cholesterol 55.8 mg, Fat 6.8 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 573.7 mg, Sugar 8.1 g
DOUBLE CORN KUGEL
Make and share this double corn kugel recipe from Food.com.
Provided by chia2160
Categories Corn
Time 1h10m
Yield 8-9 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- mix dry ingredients in a bowl.
- mix cheese, yogurt, sour cream and corn in a separate bowl.
- cream butter and sugar in a separate large bowl.
- add egg yolks and beat until smooth.
- add dry ingreds and cheese mixture alternately, mixing well.
- beat eggwhites and fold into batter.
- pour into a baking dish, bake 40 minutes until set.
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
CREAMY PINEAPPLE NOODLE KUGEL WITH CRUNCHY CORNFLAKE TOPPING
Make and share this Creamy Pineapple Noodle Kugel With Crunchy Cornflake Topping recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Kosher
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch glass baking dish.
- Cook the egg noodles in boiling water with 2 tablespoons salt until just firm-tender.
- Drain well then transfer to a large bowl, and toss with 1/4 cup butter until the noodles are well coated.
- In a medium bowl whisk together milk, eggs, sugar, vanilla and salt until well combined, then whisk in sour cream.
- Stir in cottage cheese and pineapple, then add to the cooked noodles; mix with a wooden spoon to combine well.
- Transfer to buttered baking dish.
- In a bowl, mix together cornflakes crumbs, sugar and cinnamon.
- Sprinkle over the noodles in the dish.
- Dot with butter.
- Bake for about 1 hour or until the edges are golden brown and the kugel is set.
- Let stand for 10 minutes before slicing and serving.
- Delicious!
Nutrition Facts : Calories 980.7, Fat 51.4, SaturatedFat 28.5, Cholesterol 341.5, Sodium 856.1, Carbohydrate 104.9, Fiber 3.6, Sugar 41.8, Protein 27.8
DOUBLE-CORN CORNBREAD
From America's Test Kitchen. I've had some cornbread that is almost cake-like and sweet. If that is what you're looking for, this is not it. This does have a very good, somewhat coarse texture. Perfect served up with your favorite chili! :) They recommended baking this in a cast-iron skillet, but I had very good results usimg a 9-inch round cake pan.
Provided by Beth A.
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
- Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
- Fold corn mixture into cornmeal mixture, then stir in melted butter.
- Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
- Take out of oven and quickly add batter; return pan to oven.
- Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
- Cool cornbread in pan on wire rack for 20 minutes.
- Serve warm.
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From motherwouldknow.com
Reviews 28Servings 12Cuisine JewishCategory Side Dish
- Grease a 9-inch by 13-inch pan generously with butter, oil, or baking spray. Pre-heat the oven to 350 degrees F.
- The easiest and neatest way to crush the cornflakes is in a plastic bag, crunching them with your hands through the plastic. Mix the crushed cornflakes, brown sugar, and cinnamon together. Add the melted butter and mix the ingredients to form a clumpy topping and distribute it over the noodles and liquid with your (clean) hands or a spoon.
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#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #eggs-dairy #vegetables #jewish-ashkenazi #european #corn #4-hours-or-less
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