GRANDMA'S NOODLE PUDDING (KUGEL)
My grandma gave me her recipe for this family favorite. We always ate this at Hanukkah dinner, but I could really eat it for any meal, anytime!
Provided by Kera Miller Donovan
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl.
- With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish.
- Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 74 g, Cholesterol 134.5 mg, Fat 12.1 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 4 g, Sodium 71.5 mg, Sugar 43.4 g
YERUSHALMI KUGEL
A specialty of Jerusalem, this dark, dense kugel is bound by eggs and caramel, and sharpened with loads of black pepper. In this recipe, adapted from the cookbook author Adeena Sussman, the edges crisp as it bakes, providing a crunchy contrast to the soft, springy noodles inside. Don't stray from the pan while the sugar is caramelizing, or it may burn in spots. Serve it in wedges, either warm or at room temperature. Leftover Yerushalmi kugel will keep for at least five days in the fridge, and reheats well in a 350-degree oven.
Provided by Melissa Clark
Categories noodles, main course
Time 3h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees. In a large pot of salted boiling water, cook noodles according to package instructions. Rinse and drain well. Return to pot and toss with 1 tablespoon oil to prevent sticking. Set aside.
- In a heavy skillet, combine sugar and 1/2 cup oil over medium heat. Cook, stirring constantly, until the sugar melts and turns amber brown, but not burned, about 10 to 15 minutes.
- Working quickly, pour the caramelized sugar over the cooked noodles and stir to combine. (Don't scrape the skillet.) The caramel will probably clump in places when it hits the noodles, and that is OK. It will melt as the kugel bakes. Let noodle mixture cool until warm, about 10 minutes.
- Add eggs and 2 1/4 teaspoons each salt and pepper to noodles. Stir to incorporate.
- In a 6-quart oven-safe pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium-high until very hot, but not smoking. Scrape egg-noodle mixture into the pot and smooth it into an even layer.
- Bake, uncovered, until kugel is dark golden and the top is slightly hardened and crusty, 1 hour 15 minutes to 1 1/2 hours.
- Transfer pot to a rack to cool for 30 minutes. Run a butter knife or offset spatula along the edges to loosen the kugel. Invert kugel onto the rack, then invert it again onto a serving platter so that the top - and lighter side - of the kugel faces up. Serve while still warm or at room temperature.
YERUSHALMI KUGEL (NOODLE PUDDING)
Categories Cake Pasta Hanukkah Passover Rosh Hashanah/Yom Kippur
Yield 10 to 12 Servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Cook noodles according to package directions; rinse and drain well. In a heavy skillet, combine oil and sugar over medium heat. Cook, stirring constantly, until sugar is very dark but not burnt, about 11-12 minutes. Remove from heat. In a large bowl, quickly combine drained noodles and caramelized sugar. Stir to incorporate. Let cool at least 10 minutes, then add eggs, salt, and pepper and stir to combine. Grease the bottom and sides of a 6-quart soup pot or Dutch oven and pour noodle mixture into pot. Do not cover pot. Bake for 2 hours, or until kugel is very dark brown and top is crusty.
YERUSHALMI KUGEL
Make and share this Yerushalmi Kugel recipe from Food.com.
Provided by hennyww
Categories Kosher
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cook egg noodles according to package directions. Strain and set aside to cool.
- In a small 1 quart saucepan, dissolve the sugar and oil over low heat. Cook until sugar turns medium brown, stirring occasionally. (this should take about 20 minutes).
- Immediately pour carmelized sugar over cooled noodles, and stir with woden spoon to separate lumps (some will remain and this is okay, ugar will remelt during baking).
- Let cool to room temperature so as not to cook eggs.
- Mix eggs with salt and pepper and add to nodle miter. Mix well.
- Pour into 9x13 pan. Bake in oven set to 350 degres for 1 hour.
Nutrition Facts : Calories 311.9, Fat 12, SaturatedFat 2, Cholesterol 94.4, Sodium 223.3, Carbohydrate 45.7, Fiber 1, Sugar 25.6, Protein 6.2
KUGEL YERUSHALMI
Provided by Gil Marks
Categories Pasta Brunch Side Bake Hanukkah Kid-Friendly Rosh Hashanah/Yom Kippur Fall Kosher Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 10
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, 5 to 8 minutes. Drain and set aside.
- Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish or a large tube pan.
- Heat the oil in a large saucepan over low heat. Add the sugar and stir until dissolved. Stop stirring and cook until dark brown but not burned, about 10 minutes.
- Immediately add the noodles, stirring to coat evenly. Remove from the heat and season with salt and pepper. Let cool until lukewarm, at least 15 minutes, then add the eggs. Adjust the seasonings.
- Spoon the noodle mixture into the prepared baking dish. Bake until golden brown and crispy - about 1 hour for the baking dish, about 1 1/2 hours for the tube pan. Serve warm or at room temperature with roast chicken, meat, or cholent.
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