One Pot Sweet And Peppery Noodle Kugel Recipes

NOODLE KUGEL

Steps:

• Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
• Combine the raisins and the orange juice and set aside to soak. Cook the noodles according to the package directions.
• Whisk together the orange zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla, and salt in a medium-size bowl. Add the plumped raisins and up to 1 tablespoon of any remaining juice.
• Drain the noodles and return them to the pot. Add the butter in pieces and toss until melted. Add the cottage cheese mixture and stir gently until well combined. Transfer the noodles to the prepared pan.
• Bake the kugel until a bit bubbly around the edges, well set, and pretty well browned, 1 hour and 15 minutes. Broil it for 1 or 2 minutes if you like a really crunchy top.
• Transfer the kugel to a wire rack and let cool for at least 15 minutes before serving. It is great warm or at room temperature.

NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the onion and 1/4 teaspoon sugar and cook until soft and golden brown, 8 to 10 minutes. Transfer to a large bowl, reserving the skillet.
• Meanwhile, bring a large pot of salted water to a boil; add the noodles and cook until al dente, about 6 minutes. Drain the noodles and add to the bowl with the onion mixture; season with salt and pepper.
• Pulse the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, the remaining 1 tablespoon sugar and 1 teaspoon salt in a food processor until smooth. Add to the noodles and toss, then transfer the mixture to the prepared dish. Melt the remaining 2 tablespoons butter in the skillet over medium heat, add the cornflakes and toss. Sprinkle over the pasta and bake until just set, 35 to 40 minutes. Let rest 10 minutes before serving.

SWEET NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square 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, 7 to 9 minutes. Drain.
• Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
• Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

NOODLE KUGEL

Steps:

• Preheat the oven and prepare casserole dish: Preheat the oven to 350ºF. Grease a 9x13-inch casserole dish with butter. Set aside until ready to use.
• Cook the noodles: Bring a large pot of water to a boil over medium-high heat. Add the noodles and boil until al dente, about 8 minutes or the according to package instructions. When the noodles are done boiling, drain into a colander, then add to a large bowl.
• Make the cornflake topping: While the noodles are boiling, make the topping. In a large bowl, use your hands to crush the cornflakes into coarse crumbs. Add the brown sugar, cinnamon, and melted butter and stir to combine. Set aside until ready to use.
• Assemble kugel: After you've drained the noodles, add the butter into the large bowl while the noodles are still hot, and stir until the butter is melted. Add the diced apples, eggs, sour cream, cottage cheese, sugar, raisins, cinnamon, and salt, and stir until evenly combined.
• Transfer to baking dish: Transfer the noodle mixture to the greased baking dish, then sprinkle the cornflake mixture evenly over the noodle mixture.
• Bake kugel: Cover the dish tightly with aluminum foil. Bake the kugel for 1 hour, then remove the foil and bake for 20 more minutes. You'll know your kugel is done when an instant-read thermometer inserted in the center of the casserole reads 150 to 160°F, the topping is lightly browned, and the noodles have turned golden brown around the edges of the baking dish.
• Cool, cut, then serve kugel: Remove from the oven and let cool for at least 1 hour before serving, to allow the kugel to set up. Cut the kugel into squares or rectangles-this casserole makes 8 or 9 generous servings (about 4 inches by 3 inches), or 12 smaller ones (about 3 inches square). Serve warm or at room temperature.

ONE POT SWEET AND PEPPERY NOODLE KUGEL

Steps:

• Preheat oven to 350.
• Boil the water, sugar, oil, pepper, and salt together.
• Remove from source of heat.
• Add noodles and stir.
• Let stand for precisely 15 minutes.
• Add beaten eggs.
• Turn into an 8x10 pyrex baking dish.
• Bake approximately 1 hour or until the kugel is brown all around.

YERUSHALMI KUGEL

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.

SWEET NOODLE KUGEL WITH RAISINS

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.