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.
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.
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
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
BUNDT APPLESAUCE NOODLE KUGEL
A beautiful presentation for a luncheon, it not only looks great, but tastes out of this world! (Tip: make sure that the Bundt pan is coated well with cooking spray) Prep time does not include cooking the noodles. I have even made this in a 13x9 baking pan, just coat the bottom of the pan with melted butter, and then sprinkle brown sugar on top, mix all the remaining ingredients and pour over brown sugar/butter mixture--no need to invert the pan after baking, just cut into squares and serve.
Provided by Kittencalrecipezazz
Categories < 4 Hours
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350°.
- Thoroughly coat a Bundt pan with cooking spray (making sure that inside all the ridges are very well sprayed).
- Pour 1/4 cup melted butter into Bundt pan; sprinkle the brown sugar over the melted butter, then sprinkle the chopped nuts over the brown sugar.
- Cook the noodles; drain.
- In a large bowl, combine/mix the remaining 1/2 cup melted butter, eggs, salt, cinnamon, sugar, sour cream and applesauce, mix well to combine; add the cooked noodles, mix well.
- Pour the mixture on top of the brown sugar and nuts in the pan (do not mix) Bake for 50 minutes to 1 hour, or until brown.
- Remove from oven, turn upside-down onto serving plate.
- **NOTE** if making this in a 13x9-inch pan, do not turn upside down, just serve from pan, also sprinkle the top with cinnamon and more brown sugar before baking.
- This is so good! I could eat the whole thing in one day--delicious!
Nutrition Facts : Calories 455.6, Fat 26.8, SaturatedFat 11.8, Cholesterol 139.5, Sodium 148.3, Carbohydrate 50, Fiber 1.7, Sugar 31.5, Protein 6.9
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.
EXCITING NOODLE KUGEL
This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle egg noodles, which add richness. A sprinkling of chives brings flecks of color to the finished casserole.
Provided by Joan Nathan
Categories dinner, casseroles, noodles, main course
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
- Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
- Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams
STICKY BUN NOODLE KUGEL
Very sticky, very delicious. This makes a great presentation. It really does taste like a sticky bun.
Provided by Mirj2338
Categories Breakfast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the whole stick of margarine and add 1 cup brown sugar to it.
- Pour in the sugar mixture into the bottom of a bundt pan, and press pecan halves into the mixture.
- Mix together all the remaining ingredients except for the noodles, then add them to the cooked noodles.
- Carefully spoon everything into the bundt pan.
- Bake for 1 hour at 350°.
- Invert to serve.
PECAN NOODLE KUGEL
Noodle kugel coated with a brown sugar/pecan mixture hot out of the oven is sweet enough it could also work as a dessert. This is an old family recipe guaranteed to be loved by all!
Provided by ROYSAPER
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- 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.
- Preheat an oven to 325 degrees F (165 degrees C).
- Beat eggs in a large bowl. Beat in half of the melted butter, then stir in half of the brown sugar and a pinch of salt. Stir in the noodles, making sure the noodles are evenly coated. Spread the remaining butter on the bottom of a deep baking dish. Sprinkle the remaining brown sugar in the baking dish, patting the sugar up the sides. Spread pecans over the brown sugar. Pour noodle mixture over the sugar.
- Bake in the preheated oven until firm, about 1 hour and 15 minutes. Run a paring knife between the kugel and the edge of the baking dish. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the baking dish with a large platter and invert it to tip the kugel out of the baking dish and onto the plate.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 58.8 g, Cholesterol 155.3 mg, Fat 15.6 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 92.7 mg, Sugar 19.1 g
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
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