Isaacson Noodle Kugel With Pineapple Recipes

PINEAPPLE RAISIN NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Add egg noodles, stir, and boil until tender. Drain. Melt 2 tbsp of butter in the hot noodles and stir to coat.
• In a food processor or blender, combine eggs, vanilla, cinnamon, sugar, cream cheese, cottage cheese and sour cream. Blend the ingredients until creamy.
• Add creamy mixture to the noodles in the pot along with the raisins. Drain the pineapple chunks and dice them into small pieces, then add them to the pot. Stir all ingredients until thoroughly mixed. Pour the noodles into a greased 9×13 baking dish.
• Combine graham cracker crumbs, melted butter, sugar and cinnamon in a small mixing bowl to form a crumbly topping.Sprinkle the topping evenly over the top of the kugel.
• Cover dish with foil and place in the oven. Bake the kugel for 40 minutes. Remove the foil and bake for 20 minutes more until the top is golden brown.May be served warm or cold. Refrigerate if you don't plan on serving it the same day you make it. If you want to reheat your kugel, place it in a 350-degree oven for 15-20 minutes, or until heated through.

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL

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.

NOODLE KUGEL

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Boil noodles in salted water for about 4 minutes. Strain noodles.
• 3. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased 9 x 13 inch baking dish.
• 4. Bake until custard is set and top is golden brown, about 30-45 minutes.

MANDARIN ORANGE AND PINEAPPLE KUGEL

Steps:

• 1. Prepare noodles according to package directions
• 2. While noodles cook, combine sour cream, ricotta cheese, butter, sugar, vanilla and eggs in large mixing bowl, blending until smooth and creamy
• 3. Preheat oven to 350
• 4. Drain noodles and add to creamed mixture, mix well
• 5. Fold in oranges, pineapple and raisins
• 6. Spread noodle mixture in a 12x8x2 baking dish. Sprinkle with cinnamon
• 7. Bake for 45 minutes or until browned crust forms on edge
• 8. Serve warm

PINEAPPLE KUGEL

Steps:

• Boil noodles in boiling salted water just until softened; do not cook through. Rinse, and drain.
• Beat the eggs with the melted butter. Mix in sugar, crushed pineapple with juice, vanilla, and cinnamon. Stir in the noodles. Spread into a greased 9 x 13 inch baking pan. Place pineapple rings decoratively over the top. Place a cherry in the center of each ring if desired
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until golden.

PINEAPPLE NOODLE KUGEL

Steps:

• Preheat the oven to 325°F.
• Soak raisins in hot water for 5 minutes and then drain.
• In a mixing bowl, combine eggs, honey, sugar, pineapple, soaked raisins, 4 tablespoons of the butter, salt and pepper; set aside.
• Spray the bottom of a 9x13-inch baking dish with spray oil.
• Fill with cooked noodles, then pour egg mixture over the noodles.
• In a small bowl, combine corn flakes, cinnamon, brown sugar and remaining 4 tablespoons butter and toss to combine.
• Sprinkle over noodles and bake, uncovered, for 45 minutes, or until a toothpick inserted in the center comes out clean.

SWEET PINEAPPLE LOKSHIN (NOODLE) KUGEL

Steps:

• Cook noodles and drain.
• Mix together next nine ingredients.
• Add cooked noodles.
• Pour into greased 9 x 13 inch pan.
• Mix the topping ingredients together and sprinkle over kugel.
• If desired, you may increase the amount of topping ingredients proportionately to make an even sweeter, crunchier top.
• Bake at 350 degrees F for 1 hour.
• Enjoy!

PINEAPPLE KUGEL

Steps:

• Preheat oven to 350 degrees. Grease a 13" X 9" baking dish.
• Cook noodles according to package directions until al dente. Drain and rinse in cool water. Set aside.
• Mix remaining ingredients together in a large bowl. Add noodles and mix to combine thoroughly. Pour mixture into a baking pan.
• Bake 1 hour or until top is golden brown.

PINEAPPLE NOODLE PUDDING

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• In a large pot of boiling salted water, cook noodles 6 to 8 minutes, or until just tender; drain and place in a large bowl. Add 4 tablespoons butter and stir until melted. Add eggs, cream cheese, cottage cheese, sour cream, 1 cup sugar, pineapple and salt. Mix until well combined and pour into prepared baking dish.
• In a microwaveable bowl, melt 2 tablespoons butter in microwave. Add remaining topping ingredients and toss until cornflakes are evenly coated. Sprinkle over noodle mixture.
• Bake 60 minutes, or until knife inserted in center comes out clean. Let cool 10 minutes, then cut into squares and serve.

ISAACSON NOODLE KUGEL WITH PINEAPPLE

Steps:

• Cook noodles as directed on package. Drain and add butter while noodles are still hot. Add remaining ingredients. Pour into baking dish, 13 x 9 x 2. Bake uncovered in 350 oven for 1 hour. (Sometimes I mix everything together the night before and then bake it just before serving time. If you have time, bake it just before you come to my house so it will still be warm when you get here. Then it will be easy to zap in the microwave to make it really hot just before we eat.)