CRANBERRY NOODLE KUGEL
A gluten-free recipe . I stock up on the Kosher for Passover noodles during Passover as they are rice and gluten free. But it is just as good with regular noodles.
Provided by KOSHER KOOK
Categories Healthy
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350f. Bring a large pot of water to a boil. Cook noodles until tender, remove from heat and drain, rinse with cold water. Oil a 9x13 pan.
- In a blender, combine all remaining ingredients except cranberries. When blended. Pour liquid over noodles and add cranberries. Stir well until combined and pour into greased pan. Dust with additional sugar and cinnamon.
- Bake 35-45 minutes until top is golden and egg mixture is slightly firm. Allow to cool for 15 minute before serving.
APRICOT-CRANBERRY NOODLE KUGEL
This delicious dairy lokshen kugel (noodle pudding) is made with sour cream, cream cheese, apricot jam, and Cinnamon Toast Crunch™ cereal. It's a family favorite.
Provided by Whitney Gail Aronson
Categories Hanukkah Kugel
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
- Fill a large pot with generously 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.
- Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
- Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
- Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
- Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
- Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
- Remove from the oven and let it sit for 15 minutes before serving.
Nutrition Facts : Calories 604.7 calories, Carbohydrate 93.2 g, Cholesterol 96.6 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.3 g, SaturatedFat 10 g, Sodium 824.5 mg, Sugar 39.4 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
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
APRICOT CRANBERRY KUGEL
This delicious sweet dairy Loksen Kugel (Noodle Pudding) is a favorite side dish in my family. Traditionally eaten hot, I also like it cold, and at any time of day.
Provided by whitneyaronson_1123
Categories European
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Cook EGG NOODLES in well salted water to al dente. Rinse in cold water to stop the cooking and drain as much as possible, stirring noodles in colander to get all the moisture out. Set aside to allow more drying.
- Crush about half the box of CINNAMON TOAST CRUNCH in food processor (or you can do this by hand. I sometimes put it in a zip-lock and crunch it up with my hands). Stop short of completely pulverizing it, but it should be broken up enough that it not longer is totally identifiable as cereal.
- MIX in softened BUTTER to CRUSHED CEREAL until butter is well distributed. Put aside (refrigerate if it will be a long time until you cook).
- In a mixing bowl, beat together EGGS, SOUR CREAM, CREAM CHEESE, SALT, and VANILLA EXTRACT. You can use an electric mixer for this, but it's really not difficult to do by hand. Everything should be well incorporated and fairly smooth, but it's okay if it's still a slightly lumpy.
- Mix in APRICOT PRESERVES and GROUND CINNAMON to taste (batter should taste good, but very sweet, since it will mellow out when combined with the noodles and baked).
- Liberally BUTTER the inside of an 8x8 baking dish (I like to use glass, but anything will work).
- Check that the noodles are pretty dry (if not, dump them on a paper towel to mop up a little more moisture.
- Transfer NOODLES to baking dish and pour in BATTER. Stir to combine.
- Add a handful or two of DRIED CRANBERRIES and mix to get it evenly distributed. Use more if you really like CRAISINS. Use less or none if you don't.
- Sprinkle topping mixture evenly over the top. I like to totally cover the surface for a nice crust.
- Insert into oven, uncovered for 1 to 1.5 hours. (depending on the oven and the baking dish, sometimes if only needs 45 minutes, especially if you like it a little looser). If you're nervous, you can check "doneness" using the toothpick method- insert a toothpick in center and once it start coming out fairly clean, it's ready to come out.
- Keep an eye on the top. It should brown, but not burn. If it looks like it's headed towards burning, stick some tin foil on the top. At the end, if the top is not looking "crusty" enough, I'll stick it under the broiler for 1-3 minutes, watching for the butter to bubble a bit and the color to get nice and rich looking.
- When the top is browned and the middle seems cooked, remove from oven and let it sit on the counter for about 15 minutes (you can eat it right away if you want, but giving it time to rest, allows it to set a bit.
- This will feed a family of 4 (with leftovers for a couple of days).
Nutrition Facts : Calories 610.7, Fat 36.7, SaturatedFat 19.8, Cholesterol 179.5, Sodium 974.9, Carbohydrate 64.4, Fiber 2.2, Sugar 31.2, Protein 10
RICH NOODLE PUDDING (KUGEL)
From one of my Mom's friends. She likes to use Pennsylvania Dutch brand for the egg noodles, baby fine. Diet later!
Provided by Oolala
Categories Cheese
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Boil noodles according to directions on package and drain.
- In seperate pot melt butter, once melted, take off the heat and add cream cheese and heavy cream.
- Beat the eggs in a separate bowl. Add sugar and vanilla to the eggs.
- Combine the eggs and cream mixture and pour into a large Pyrex baking dish.
- Add the noodles and mix. Sprinkle with cinnamon to taste.
- Bake at 350 degrees F. for 1 hour.
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
CINNAMON NOODLE KUGEL
I try and find any excuse to make this recipe, as it is one of my favorites. With the perfect combination of crunchy and sweet, you will never want to use another kugel recipe again.
Provided by minichef
Categories Side Dish
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch 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.
- Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
- Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
- Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
- Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 38.3 g, Cholesterol 120.2 mg, Fat 14.8 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 8.4 g, Sodium 361.8 mg, Sugar 22.1 g
BLACKBERRY NOODLE KUGEL
Make and share this Blackberry Noodle Kugel recipe from Food.com.
Provided by MomLuvs6
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Grease baking pan with butter/margarine - 7 x 11 or 9 x 13.
- Cook noodles per direciton on package. You want al dente. Drain.
- Melt butter/margarine.
- Mix noodles, melted butter/margarine, apple juice, sugar, and blackberries in a large mixing bowl.
- Add slightly beaten eggs and mix.
- Put in greased baking pan.
- Sprinkle cinnamon on top.
- Bake for 30 minutes or until golden brown and crisp on top.
Nutrition Facts : Calories 300.8, Fat 13, SaturatedFat 7.2, Cholesterol 101.5, Sodium 33.9, Carbohydrate 43.8, Fiber 4.3, Sugar 30.8, Protein 4.5
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