My Own Spicy Sweet Noodle Kugel Food

NOODLE KUGEL

Steps:

• Cook the egg noodles according to package directions, drain, add the butter and toss until the butter is completely melted. Set aside to cool.
• Position a rack in the center of the oven, preheat to 350°F and generously butter a 13 x 9-inch baking dish.
• Plump your raisins by soaking them in hot water for 5 minutes. Drain well and set aside.
• In a large mixing bowl, combine the eggs, cottage cheese, sour cream, pineapple, vanilla, cinnamon, 2 tablespoons of the sugar and a pinch of salt. Add the noodles and raisins and combine thoroughly.
• Transfer the kugel mixture to the prepared baking dish, cover tightly with aluminum foil and bake for 45 minutes.
• Uncover the kugel and sprinkle the top with panko crumbs, the remaining 1 tablespoon of sugar and a dusting of cinnamon if desired. Return to the oven for 10 to 12 minutes.
• Allow the kugel to cool for 15 to 20 minutes before cutting into squares for serving. May be served warm, or at room temperature.

A SWEET AND SPICY NOODLE KUGEL

Steps:

• Cook pasta al dente, according to the package instructions. Remove ~1 cup of cooking liquid before draining. Return pasta to the pot.
• Preheat oven to 350°F. Line an 8" loaf pan with parchment paper.
• Stir the oil, SPLENDA® Naturals Sugar & Stevia Blend, spices and vanilla into the pasta. It may be easier to do this in batches. Allow to cool (10-15 minutes) before adding eggs, pasta water and flax meal. Mix everything until well combined.
• Pour into the loaf pan. Press down the top to compact the ingredients. Cover with aluminum foil. Bake 30 minutes. Uncover and bake an additional 45 minutes.

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.

SWEET & SPICED NOODLE KUGEL

Steps:

• Preheat oven to 425 degrees F.
• Process tofu, date syrup, vanilla, cinnamon, cardamom, and ginger in a blender until smooth.
• Pour the mixture in a large bowl and add the noodles, raisins, apples, lemon juice and applesauce. Mix well.
• Place the mixture in 9 x 13 baking pan lined with parchment paper.
• Bake for 25 minutes or until top is lightly browned.

NOODLE KUGEL

Steps:

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

SWEET NOODLE KUGEL

Steps:

• 1. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with non-stick cooking spray or grease with additional butter. 2. Cook pasta according to package directions until al dente. Drain well. 3. In a large bowl, combine the eggs, butter, sour cream, cottage cheese, sugar, and cinnamon until well blended. 4. Add the noodles and stir to evenly combine. 5. Transfer noodles to casserole dish. Cook for 1 hour. 6. Serve warm or cold with dried fruit (soaked in liquor if you crave), pie filling, or syrup if desired.

NOODLE KUGEL

Steps:

• Preheat to 350 degrees F.
• Butter a 9x13x2 inch glass or ceramic dish and set aside.
• Cook noodles according to directions until al dente.
• Drain well, then return to the pot and add amount of butter of your choosing, totally coating the noodles.
• Mix together milk, eggs, sugar, vanilla, and salt.
• Then stir in sour cream or Greek yogurt.
• Lastly, mix in cottage cheese.
• Combine your noodles with the mixture, and transfer into the dish.
• To make the topping, toss together cornflakes, sugar, cinnamon and butter and sprinkle evenly over noodles.
• Bake kugel for 1 hour until golden brown. Let stand at least 5-10 minutes before serving. Serve warm or at room temperature.

SWEET NOODLE KUGEL

Steps:

• Preheat the oven to 350 °F. Lightly grease a 9 x 13 inch baking dish with butter.
• Cook 16 ounces of pasta noodles In a large pot of boiling water for about 5 minutes until al dente. Drain well.
• Mix 5 eggs, ½ a cup of melted butter, 16 ounces of sour cream, 8 ounces of cottage cheese, ¾ cups of sugar and ½ a teaspoon of cinnamon.
• Stir in the noodle until fully coated with sauce.
• Pour the noodle mixture into the prepared baking dish
• Bake for one hour.
• Serve warm.

APPLE NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Spray a 9x13 baking pan with non-stick spray
• Cook the noodles according to the package directions. Drain and set aside
• While the noodles cook, heat a skillet over medium heat and add the vegetable oil
• Add the onions and apples. Season with salt and cook until they start to soften and caramelize. About 6-7 minutes
• When onions caramelize add the sugar, raisins, cinnamon, nutmeg, and water. Cook for 2 minutes more
• Remove from heat and place it in a bowl with the noodles. Let it cool for a bit before adding the eggs
• When the mixture cools, add the egg and mix rapidly until combined
• Pour the kugel mixture into the baking pan and bake for 45 minutes to an hour or until the top browns
• Remove from the oven and enjoy!

NOODLE KUGEL WITH CHERRIES

Steps:

• Mix all ingredients except noodles, cherries and cinnamon sugar until well blended. Add noodles and cherries; mix lightly.
• Spoon into 13x9-inch baking dish; sprinkle with cinnamon sugar.
• Bake at 350°F for 50 minutes to 1 hour or until lightly browned. Cool at least 10 minutes; cut into squares. Serve warm.

SWEET NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees.
• Cook the noodles in slightly salted water until al dente, about five minutes. Drain and set aside.
• In large bowl, use an electric mixer to beat the butter, cream cheese, and sour cream until throughly blended and softened.
• Beat in sugar and cinnamon.
• Add the eggs, one at a time.
• Transfer the noodles to a large bowl, and pour the mixture over the noodles, tossing them to coat completely.
• Mix in raisins.
• Transfer to a greased, 2-quart casserole dish.
• Crush flakes in a gallon freezer bag.
• Melt butter in a microwaveable dish for about 30 seconds.
• Combine the corn flakes and melted butter in a bowl and layer over the noodles.
• Bake for about 40 minutes or until top is crispy.

SWEET NOODLE KUGEL

Steps:

• Preheat the oven to 350º F.
• Cook the noodles according to package directions, then drain.
• In a large mixing bowl, mash the tofu and cream cheese together until finely crumbled.
• Stir in the cooked noodles and all the remaining ingredients. Transfer the mixture to an oiled, shallow round or rectangular 2-quart casserole dish.
• Bake for 30 to 40 minutes, or until the top begins to turn golden. Let stand 15 minutes before serving. This is also good served at room temperature.

MY OWN SPICY SWEET NOODLE KUGEL

Steps:

• Preheat oven to 350°F Grease a 9x13 pan.
• Cook noodles until al dente, drain. Place in a large bowl, add butter & stir until melted.
• Combine diced mango, cream, ginger & 1t allspice in a small saucepan. Bring to a boil. Turn off heat & allow to steep.
• Add sour cream, cottage cheese, 1 1/2c sugar, beaten eggs & mango/cream mixture to noodles. Stir well until combined. Pour into greased 9x13 pan.
• Combine 1T sugar, cinnamon & 1/2t allspice in small bowl. Sprinkle over top of kugel. Bake 35-45 minutes until set & browned on top.
• Allow to sit for a few minutes then enjoy!

NANA'S NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees.
• Bring a large pot of water to a boil. Cook the noodles for 7-9 minutes until al dente.
• Meanwhile, in a large bowl beat 6 large egg yolks. Add the egg whites to a separate large bowl to beat later. (I use a stand mixer but you can also use a hand mixer.)
• Add the sugar and cream cheese to the egg yolks and mix until combined.
• Drain and rinse the noodles.
• Mix the noodles with the egg yolk, sugar, and cream cheese mixture. Add the butter, sour cream and cottage cheese. Mix together until well combined. Set aside.
• Beat 6 eggs whites in separate bowl until very stiff. Fold egg whites into noodle mixture.
• Pour into 9×13 baking dish, and crumble the graham cracker mixture on top. (See directions below) Bake at 350 degrees for 1 hour. Serve warm or at room temp.

NOODLE KUGEL

Steps:

• Cook noodles as directed on package. Put 1 to 4 tablespoons of butter through the hot noodles, or to taste. Put noodles in greased 9x13" pan.
• Beat cream cheese, eggs, and 1/2 cup sugar together. Add milk and juice and mix well. Pour over noodles.
• Mix cornflake crumbs, remaining 1/4 cup sugar and cinnamon together in a bowl.
• Melt 2 tablespoons of butter and work through the cornflake mixture.
• Sprinkle cornflake crumb mixture over top of noodles.
• Bake in a preheated 350F oven for 45 minutes.