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.
LOW FAT APRICOT NOODLE KUGEL
One thing that most kugels have in common is large amounts of high-fat ingredients. This version the "culprits" have been replaced with orange juice, egg whites and apricot jam.
Provided by morgainegeiser
Categories European
Time 1h10m
Yield 1 8 x 8 inch pan, 9 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions. Drain and let cool for about 10 minutes.
- Preheat oven to 350 degrees.
- Lightly oil an 8-inch square baking pan or spray with a nonstick cooking oil.
- In a large bowl, combine jam, orange juice, egg whites and extracts. Beat with a fork or wire wisk until blended. Stir in raisins. Add noodles and mix well. Spoon mixture into prepared pan. Press the noodles down gently with the back of a spoon.
- Combine sugar and cinnamon and sprinkle evenly over the top of the kugel. Cover tightly and bake 15 minutes. Uncover and continue to bake 20 minutes more, until kugel is set.
- Let stand for 20 minutes before serving. Cut into squares to serve.
- Preparation & cooking time does not include 20 minutes to cool.
Nutrition Facts : Calories 108.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 16, Sodium 29.1, Carbohydrate 20.4, Fiber 0.9, Sugar 5.8, Protein 4.6
NOODLE KUGEL
Put a crowd-pleasing creamy texture into this delicious cinnamon-kissed Noodle Kugel with cottage cheese and sour cream. Noodle Kugel is a classic Passover dish, but this recipe is so good they may just ask for it whenever the mood strikes them. Better stock up on some egg noodles now.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix all ingredients except noodles and cinnamon sugar until well blended. Stir in noodles.
- Spoon into 13x9-inch baking dish; sprinkle with cinnamon sugar.
- Bake 50 min. to 1 hour or until center is set. Cool at least 10 min. before cutting to serve.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 95 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
LOW FAT NOODLE KUGEL
Make and share this Low fat noodle Kugel recipe from Food.com.
Provided by paulamatt
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat a 9x13 baking dish with cooking spray.
- 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.
- Mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce.
- Stir in noodles and raisins.
- Spread graham cracker crumbs on bottom of prepared pan.
- Pour noodle mixture over crumbs.
- Sprinkle top with cinnamon.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until set.
- Cover with foil if it browns too quickly.
Nutrition Facts : Calories 359.2, Fat 5.8, SaturatedFat 1.1, Cholesterol 32.9, Sodium 228, Carbohydrate 69.1, Fiber 1.7, Sugar 37.2, Protein 9
SWEET LOKSHEN KUGEL
Steffi has been a friend of our family for over 40 years, and this kugel recipe has been in her family as long as she can remember. Ever since I was a child, we would have this amazing noodle kugel on the Jewish high holidays or at random Sunday brunches. People love this kugel so much that she was encouraged to enter it in the 2012 New York State Fair and it won the Blue Ribbon in the Favorite Ethnic Dish category! Leftovers can be frozen.
Provided by bonnie
Categories Hanukkah Kugel
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch 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.
- While the egg noodles are cooking, combine sour cream, cream cheese, 1/2 of the melted butter, milk, sugar, eggs, and vanilla in a bowl; beat with an electric mixer until creamy.
- Drain egg noodles and fold into the sour cream mixture. Spread evenly in the prepared baking dish.
- Mix cornflakes, brown sugar, and remaining melted butter together; spread over the noodle mixture.
- Bake in the preheated oven for 50 to 60 minutes. Remove from the oven and let sit for 15 minutes before serving.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 33 g, Cholesterol 132.1 mg, Fat 20.2 g, Fiber 0.5 g, Protein 10.6 g, SaturatedFat 11.9 g, Sodium 229.2 mg, Sugar 18.2 g
WEIGHT WATCHERS' NOODLE KUGEL RECIPE - (4.1/5)
Provided by lisalang
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Coat a 13×9-inch pan with cooking spray and set aside. Cook the noodles as directed on the package. Drain and rinse in cold water. In a large bowl, mix together cottage cheese, sour cream, sugar, eggs, egg whites, pineapple, and raisins. Using a rubber spatula, gently fold in noodles. Mix thoroughly. Pour into the prepared pan and sprinkle cinnamon evenly over the top to taste. Bake for 50 to 60 minutes until light golden brown on top. Serve warm or at room temperature.
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- 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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