Healthy Noodle Kugel: Recipe Rehab Season 3 - Episode 4 Preview
On this episode of Recipe Rehab, we meet the Egber family, whose comfort food recipe has been in the family for generations. The dish may be tasty, but with tons of butter and sugar, fatty sour cream, and a pound of cream cheese, the meal clocks in at almost 1000 calories and 56 grams of fat per serving! With high cholesterol and high blood pressure in the family, the chefs get to work creating a healthier version that the family can continue to pass down for generations.
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How to Make a Hungarian Apple Crumb Kugel
Ziggy Gruber, chef and owner of Kenny & Ziggy's New York Delicatessen, shows co-hosts Courtney Zavala and Derrick Shore how to make a Hungarian Apple Crumb Kugel for Hanukkah.
Apple and Cranberry Crumble | Gordon Ramsay
An absolute British classic - with some Gordon Ramsay twists. Grate the apple and cook into a cinnamon and vanilla caramel. Delicious.
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Apple Kugel Recipe plus Mega Life Update
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Apple Kugel Recipe:
5 finely diced apples
11/2 C flour
11/2 Cups Sugar
21/2 tsp baking powder
cinnamon
3/4 Cups oil
7 Eggs
( mix all ingredients, then add to apples)
Bake COVERED on 375 until light brown. Be careful not to overbake. It should still be moist.
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5 Vegan Rosh Hashanah Recipes: Sweet Potato Kugel, Watermelon Tabouleh, Apple Tart, Carrot Soup
Most holidays have food traditions associated with them. In this video I share with you five wholesome recipes that you can make for the Rosh Hashanah table and enjoy with friends and family. We make Sweet Potato Kugels, Ginger Carrot Lime Soup, Pomegranate Tabouleh, Honey Apple Cake, and Cardamom Orange Treats. You will find out how to make almond milk, press a raw pie crust into a mold, and use a spiralizer to shred vegetables for kugels.
Here are the recipes:
Sweet Potato Kugel
1 large onion spiralized or shredded
2 zuchinni spiralized or shredded
2 small or 1 medium sweet potato spiralized or shredded
3/4 cup ground sunflower seeds
3/4 cup ground flax seeds
1/3 cup sweetener (honey, maple syrup, agave)
1 tbsp chopped rosemary
1 tbsp lemon juice
1/2 tsp salt
Watermelon and Pomegranate Tabouleh
3 cups diced watermelon
1 cup diced tomatoes
2 cups diced cucumber
1/2 cup pomegranate seeds
2 tbsp fresh lemon juice
1 1/2 cup finely chopped parsley
1/2 cup finely chopped mint
4 tbs olive oil
salt and pepper to taste
Creamy Carrot Ginger Lime Soup
3 cups carrot juice
1 ripe avocado
1/4 cup lime juice
2 tbsp sweetener
1 tbsp ginger
1/4 tsp cayenne
1/4 tsp salt
Cilantro for garnish
Spiced Apple Tart
Crust
1 cup ground almonds
1 1/4 cup pitted dates
3/4 cup dried coconut
1/4 tsp vanilla
1/4 tsp sea salt
small slice of ginger
2 tbsp cold pressed coconut oil
Cream Filling
1 1/2 cup cashews
1/3 cup almond milk
1/4 cup water
1/4 cup lemon juice
1/3 cup sweetener (honey/ agave/ maple syrup)
pinch of salt
1 tbsp vanilla
3/4 cup cold pressed coconut oil
10-12 apricots
Spiced Apples:
2-3 sliced apples
1 tsp Cardamom
1 tsp Ground Ginger
1 tbsp Cinnamon
1/2 tsp Nutmeg
Roger's Lokshen Kugel with Pineapple | Doug Cooking
Noodle Kugel! I learn how to make a traditional Jewish Lokshen Kugel from my friend, Chef Roger Levine. But Roger puts a twist on his mother's recipe.. no raisins! Instead, he swaps raisins for crushed pineapple, and cuts down the sugar. The result yields the classic lightly sweet noodles in a rich custard, with a hint of the pineapple throughout. This is his go-to brunch dish, most any time of year.
Ingredients:
18 ounces Extra wide egg noodles
16 ounces Cottage cheese
16 ounces Sour cream
6 Eggs, whisked
1/2 cup Sugar
4 tablespoons Butter, melted
8 ounces Crushed pineapple, lightly drained
1/2 teaspoon Ground cinnamon
Preheat oven to 375°F
Place a large stock pot filled with 5 quart of water over high heat to boil.
Prepare a large 9 x 13 baking dish or two smaller 8 x 8 baking dishes with cooking spray or butter.
In a large mixing bowl combine the cottage cheese, sour cream, eggs, sugar, melted butter, cinnamon, and pineapple.
Meanwhile, add noodles to boiling water and cook 4-5 minutes, then drain.
Add drained noodles to the custard, stir then transfer noodle mixture into prepared baking dishes. Place in a preheated oven and bake 35 to 45 minutes, or until noodles are nicely golden brown across the top of the kugel.
Allow noodle kugel to cool slightly before serving, or chill the baked kugel overnight, then reheat at 300°F for 15 minutes the next morning for a brunch. Enjoy!
Chapters:
0:00 - Intro
1:37 - Ingredients for noodle kugel
2:07 - Assembling the custard
5:02 - Boiling the noodles
7:05 - Baking the kugel
8:16 - Finished kugel and tasting
#kugel #noodlekugel #lokshenkugel #dougcooking
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