Noodle Kugel With Orange Soaked Yellow Raisins Recipes

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.

Steps:

• Preheat the oven to 450 degrees F (230 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, 10 to 12 minutes. Drain and return to the pot.
• Mix butter with hot noodles. Stir in cottage cheese, sour cream, sugar, raisins, eggs, and vanilla. Transfer mixture to the prepared baking dish. Mix brown sugar and crushed cornflakes together and sprinkle over top.
• Bake in the preheated oven for 30 minutes.

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.

Steps:

• In a 9" X 13" Pyrex baking dish, place the butter.
• Put the hot drained noodles on top of the butter to melt it and toss the noodles to coat, until butter is melted. (If you have noodles that are cold that you want to use, just melt the butter and toss in the noodles).
• In a mixing bowl, use an electric mixer, beat together the eggs, sour cream, sugar, milk, vanilla and salt until the mixture is well blended.
• Pour the mixture over the buttered noodles in the baking dish and spread evenly in the pan; all noodles should be coated.
• Sprinkle top with raisins and cinnamon sugar.
• Bake at 350 degrees F. for 1 hour.

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.

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.

Steps:

• Prepare kugel:
• Put oven rack in middle position and preheat to 350°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.
• Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente. Drain well in a colander, then return to warm pot and add butter, tossing until noodles are coated.
• Whisk together milk, eggs, sugar, vanilla, and salt until combined, then whisk in sour cream. Stir in cottage cheese and pineapple and add to noodles, stirring to coat well, then spoon into baking dish.
• Make topping and bake kugel:
• Stir together cornflakes, sugar, and cinnamon and sprinkle evenly over noodles. Dot with butter and bake until kugel is set and edges are golden brown, about 1 hour. Let stand 5 minutes before serving.

Steps:

• Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles. , Transfer to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top., Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Serve warm or cold.

Steps:

• In a small bowl soak currants in hot water to cover 5 minutes and drain well.
• In a blender blend together sour cream, cottage cheese, eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons butter, zest, vanilla, 1/4 teaspoon cinnamon, and salt until smooth.
• Preheat oven to 350°F. and butter a 2-quart gratin dish or other shallow baking dish.
• In a kettle of salted boiling water cook noodles until just tender, about 5 minutes, and drain well. Peel apple and grate coarse into a bowl. Add noodles and toss with sour cream mixture and currants. Transfer mixture to prepared dish.
• In a small bowl stir together remaining 2 tablespoons sugar, remaining 1/4 teaspoon cinnamon, and almonds and sprinkle evenly over kugel. Drizzle top with remaining 2 tablespoons melted butter.
• Bake kugel in middle of oven 40 to 45 minutes, or until cooked through and golden.

Steps:

• Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
• Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
• In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
• Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.