NOODLE KUGEL
The ultimate in comfort food is a good kugel and this one hits all the notes for the Hanukkah season! It's also super easy and makes a nice amount for bigger dinners or take aways/pot lucks.
NOODLE KUGEL
12 oz. extra-wide egg noodles
2 tsp. kosher salt, plus more
½ cup (1 stick) unsalted butter, plus more for pan
8 large eggs
½ cup sugar
1 lb. full-fat cottage cheese
1 lb. full-fat sour cream
2 tsp. vanilla extract
1 tsp. ground cinnamon
Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
Generously butter a 13x9 baking dish (we prefer glass for even heating, but metal is okay, too).
Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
Add hot noodles to the mix and combine well.
Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.
Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes.
Let cool at least 20 minutes before slicing.
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Classic Potato Kugel for Passover | Epicurious
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Best Potato Kugel Recipe - Jamie Geller
Note: Be very careful with glass, extreme temperature changes can cause it to shatter.
Recipe: | Jamie Geller shows you how to make her recipe for Potato Kugel in individual cups. The best part about them is that every piece is a crusty corner piece, so nobody has to fight over that coveted crunch.
Noodle Kugel/sweet pasta
Kugel is a baked pudding most commonly made from lokshen or Jewish egg noodles ( lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Jewish holidays.
Ingredients:
1 cup raisins (optional) - you may substitute other fruits like craisins, dried chopped apricots, or chopped drained pineapple
300 grm wide egg noodles
3 large eggs
4 oz cottage cheese
100 ml heavy cream
3/4 cup sugar
1/4 cup unsalted butter, melted
1/4 tsp salt
Cinnamon and sugar for dusting
Nonstick cooking oil spray
.1 pc. green apple
. Vanilla sugar
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