kugel

You can even make kugel in an intant pot, find out how to make a sweet noodle kugel even easier.

Instant Pot Fruity Noodle Kugel

Nonstick vegetable spray

(29–30 ounce) can fruit mix with cherries in syrup

(20-ounce) can crushed pineapple, undrained

sugar

maple syrup

canola oil

eggs

all-purpose flour

brown sugar

water

After an intense internal debate about what a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or...savory?!—this is where we landed. Our kugel is a touch sweet and a touch eggy, landing somewhere between airy and pudding-like. Don’t tell your guests, but we like the corner pieces—where the noodles get crispy from the heat of the pan—best. Save those for yourself.

Noodle Kugel

extra-wide egg noodles

kosher salt,

unsalted

lb. full-fat cottage cheese

sour cream

vanilla extract

cinnamon

After an intense internal debate about how a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or savory?!—this is where we landed. Our kugel is a touch sweet and a touch eggy, landing somewhere between airy and pudding-like. Don’t tell your guests, but we like the corner pieces—where the noodles get crispy from the heat of the pan—best. Save those for yourself.

Bon Appétit

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 bowl and toss to coat with a spoon or spatula.

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. Fight over those almost-burnt noodles on top.

If it's your first foray into kugel, this is an excellent place to start! 

Cinnamon Kugel

milk

cottage cheese (16 oz)

white granulated sugar

butter (one stick), melted

oz cream cheese, room temperature

salt

vanilla

Grease a 9x13 baking dish and preheat oven to 350 degrees F.

In a large bowl, beat together the eggs, milk, cottage cheese, sour cream, white sugar, melted butter, cream cheese, salt, and vanilla.

Once the mixture is thoroughly combined, stir in the cooked noodles and transfer to the prepared baking dish.

In a small bowl, mix together the remaining white sugar, brown sugar, and cinnamon. Evenly sprinkle sugar mixture on the top of the noodles.

Bake for 1 hour or until top begins to brown.

Easy, delicious recipe for potato kugel. Crispy and golden on the outside, fluffy on the inside. Kosher for Passover.

Passover Potato Kugel

lbs russet potatoes ((about 10 medium-sized potatoes))

onions

tsp salt

tsp black pepper

potato starch corn

Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.

Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.

Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve.

In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.

Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.

Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.

Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.

Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.

Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.

Classic Noodle Kugle is a traditional Jewish dish and is many times served during the holidays. It has a considerable amount of dairy in it along with eggs to form a very comforting custard. The noodles help give this dish some texture and they crisp up very nicely on top. For sweetness, you&#039;ll find some sugar, raisins, and a hint of cinnamon. 

Classic Noodle Kugel

egg noodles

butter, melted

whole milk cottage cheese

raisins

eggs, whisked

Salt

Preheat the oven to 375°F and grease a 1 1/2 quart Pyrex (or any other baking dish this size will also do. :) )

Cook the noodles in salted, boiling water for about 5 minutes. Strain the noodles and run cool water over them until they are no longer hot.

Using a large mixing bowl, combine the noodles and the rest of the ingredients and mix thoroughly.

Pour the mixture into the greased dish and cover. Bake for 15 minutes.

Bake uncovered for an additional 40-45 minutes, or until the custard has set and the top has browned. After baking, allow the kugel to sit for 20 minutes before serving.

Jewish noodle kugel casserole with a twist! Eggnog, holiday spices and a gingersnap crumble topping from Tori Avey.

Eggnog Gingerbread Kugel

unsalted butter

cream cheese

ricotta cheese

eggnog (or soy nog)

nutmeg

golden raisins

gingersnap crumbs

unsalted butter, (chilled)

The recipes in this collection include dairy ingredients like milk and cheese.

According to Kosher Law, meat must not be eaten in combination with dairy. However, fish and/or eggs with dairy are permitted.  Some Sephardic traditions do not mix fish and dairy, but there is no Torah law forbidding the practice.  Kosher Jews will wait 3-6 hours between a meat meal and a dairy meal, in order to fully cleanse the system. Dishes and utensils used for meat must not be used for dairy, and vice versa.

If you're looking for recipes that can be included with a meat meal, check out my Dairy Free/Parve Recipe Category.

dairy

In this collection you'll find dessert recipes to satisfy any sweet tooth. Ending a meal with a sweet treat is one of the best ways to indulge.

If you're looking for something totally decadent like chocolate cake, or something a bit more healthy like berries dressed with sweetened balsamic vinegar, you're sure to find a dessert recipe here. This collection also features recipes suited to the Mediterranean Diet, which often include seasonal fruits and less added sugar.

Here we live by the "everything in moderation, including moderation" motto and that certainly includes dessert. Explore unique, sweet, and delicious desserts fit for large celebrations or a small meal for two, recipes that showcase seasonal ingredients, and sweet treats enjoyed by icons of American history.

sweet dish

A collection of Vegetarian recipes made without meat. These recipes feature in-season fruits and vegetables at the height of their flavor and nutrition. You’ll also find dishes made with eggs, dairy products, and honey. Whenever cheese is listed as an ingredient, vegetarian cheese is recommended (cheese made with vegetarian rennet).

A vegetarian diet benefits from cooking with produce that is ripe and in season, when flavor and nutrition are at their peak. Most of these recipes include fresh fruit and vegetables that are currently in season. Kale, broccoli, and cruciferous vegetables are popular in winter. So are citrus dishes with orange, lemon, lime, and grapefruit. Likewise, berries, asparagus, and spinach take center stage in spring. In summer, tomatoes, peppers, cucumbers, and stone fruit are prevalent. Fall brings pomegranates, dates, and apples. 

Enjoy exploring these flavorful vegetarian recipes. They’re so good, even the carnivores in your life will love them!

vegetarian

Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Add egg noodles, stir, and boil until just tender (just slightly al dente). Drain. Melt 2 tablespoons of butter in the hot noodles and stir to coat.

In a 14-cup food processor or a large blender, combine 6 eggs, cream cheese, ricotta cheese, eggnog or soynog, sugar, vanilla, cinnamon, and nutmeg. Blend the ingredients until creamy.

Add creamy mixture to the noodles in the pot along with the raisins. Stir all ingredients until thoroughly mixed. Pour the noodle mixture into a greased 9×13 baking dish.

Combine gingersnap crumbs and sugar in a small mixing bowl. Chop butter into small pieces and mix it into the crumbs. Use your hands to work the mixture until it’s crumbly.

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 10-20 minutes more until the top is golden brown and the center is no longer liquid. 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; it will warm up more evenly if you cut it into individual pieces prior to reheating.

russet potatoes ((about 10 medium-sized potatoes))

black pepper

The collection of meat recipes below features meat or non-vegetarian ingredients. While the Mediterranean Diet does not focus heavily on meat, it is eaten in moderation. Each of these meat recipes features Mediterranean-inspired flavors, like chicken breast in a lemon basil marinade, turkey burgers mixed with a simple olive tapenade, chicken roasted in a delicious date syrup glaze, and more. There are tasty options for all of the meat-eaters in your life, and everything pairs well with the abundance of side dishes and salads that can also be found on my site.

Because we adhere to kosher guidelines as often as possible, you'll only find recipes here that contain beef and poultry, no pork.

meat

This potato kugel is perfect for Passover or any holiday meal. I’ve added a few elements to brighten and lighten the flavor while still delivering a traditional crispy potato onion flavor profile.

Potato Kugel for Passover

Russet Potatoes (peeled and grated)

carrots

onion (chopped)

onion (grated)

parsley

matzo meal or flour

olive or vegetable oil

thyme

Kosher Salt

Pepper

Aleppo pepper

Slowly caramelize the chopped onion in skillet using a couple tablespoons of olive oil. Let it cook low and slow – you don’t want to sear it but rather slowly caramelize them. If you have za’atar, add in a tablespoon while the onions are cooking. If not, add in a teaspoon of thyme and a dash of salt and pepper.

Preheat your oven to 375 degrees. If you like a really crispy crust, add about 3 tablespoons of olive oil or vegetable oil to the bottom of your kugel pan and preheat the whole pan with the oil in it in the oven while you preheat.

While the onions are cooking and the oven is preheating, shred the potatoes using the shredder disc of your food processor. Shred the carrots and half of an onion as well. Put all the shredded vegetables in a large mixing bowl.

Add the three eggs, ½ cup of flour or matzo meal, 1/3 cup of chopped parsley and the cooked and slightly cooled onions plus a quarter cup of the oil. Add a teaspoon of pepper and 2 teaspoons of salt (less or more as you prefer). Mix well.

When the kugel mixture is ready, carefully remove the hot kugel pan from the oven. Put the potato mixture in the hot pan. Brush another 1-2 tablespoons of oil on top and sprinkle it either with Aleppo pepper or paprika for the color and the flavor.

Bake for 1 hour, then broil it for about 3 minutes to really get that “burnt” top that my Aunt Trudy loved. *NOTE: If you use a pyrex (glass) baking dish then skip the broiling. Glass pans can shatter if put under high broiling heat. So if you want Aunt Trudy&#39;s &quot;burnt&quot; top - be sure to use a non-glass baking pan!

The deeper your pan, the longer the kugel will take to bake. Shallower pan, slightly less time. And don&#39;t use a glass pan if you want to broil at the end.

Caramelized Onion Kugel

unsalted butter,

Extra virgin olive oil

large yellow onions, thinly sliced

full-fat cottage cheese

Parmesan cheese, grated

A simple and delicious savory noodle pudding (kugel) with just a few ingredients and lots of oomph.

Savory Noodle Kugel

oz wide egg noodles (227 g)

sour cream (preferably full fat) (340 g)

small curd cottage cheese (preferably full fat)

olive oil,

onion,

Worcestershire sauce

hot sauce

Parmesan

Preheat oven to 350° F/180° C. Generously oil a 9&quot;/23 cm square pan with sides about 2&quot;/5 cm with 1 tablespoon of the oil. See note.

Boil water in the large pot and cook the noodles to al dente. This generally takes only about 5 minutes. When done, rinse the noodles with cold water in the colander and set them aside.

While the water is boiling for the noodles (or while the noodles cook), heat the remaining 2 tablespoons of olive oil. Add the sliced onion and cook slowly on medium low heat for about 10-12 minutes until beginning to turn golden brown. Stir occasionally with a silicone or wooden spatula. Then add the garlic and continue cooking for 45 seconds - 1 minute. Set aside.

Mix the dairy ingredients, Worcestershire and hot sauces, half the cheese, and the onion. Stir. Add the noodles and stir until well combined.

Pour the thick mixture into the oiled pan and sprinkle the remaining cheese on top. Bake 35-45 minutes, until the top begins to brown.

Noodle Kugel is a traditional Jewish holiday casserole similar to bread pudding, but with noodles instead of bread. It&#039;s deliciously creamy and slightly sweet. Serve it as breakfast, a side dish, or dessert, warm or cold.

Sweet Noodle Kugel

cottage cheese

cream cheese (, softened)

unsalted butter (, melted)

granulated sugar (, divided)

cinnamon (, divided)

Preheat oven to 350 degrees F. with an oven rack in the middle position. Coat a 9x13 baking dish with nonstick cooking spray.

Place raisins in a small bowl and cover with hot water; let them soak to plump up while you prep the other ingredients.

Bring a large pot of 5 quarts water and 2 teaspoons kosher salt to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender but not entirely cooked, about 7 minutes. Drain thoroughly and return the cooked noodles to the pot.

In a blender or the bowl of a food processor, blend together the eggs, sour cream, cottage cheese, cream cheese,  melted butter, vanilla, salt, 1 cup sugar, and 1/4 teaspoon cinnamon.

Pour the egg mixture over the cooked noodles in the pot and stir until well combined.

Drain the raisins and stir them into the noodles.

Pour the noodle mixture into the prepared baking dish, spreading evenly.

Whisk together the remaining tablespoon of sugar and 1/4 teaspoon cinnamon; sprinkle over the top of the kugel.

Bake the kugel for about 1 hour until the center of the kugel is set and the tips of the noodles turn golden brown.

Remove from the oven and let the kugel rest for 15-20 minutes before slicing.

Kugel can be served warm or cold, as a side dish, for breakfast, or dessert!

(NOTE: see helpful tips and substitutions in the full article.)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1618423351/xc7enxhorcxqtkjrucel.mp4

Noodle Kugel is a traditional Jewish holiday casserole similar to bread pudding, but with noodles instead of bread. It's deliciously creamy and slightly sweet. Serve it as a side or dessert, warm or cold.

Essentially a potato kugel with meat, Yapchik is a true Jewish comfort food with shredded potato, some onion, flanken, salt and pepper, baked for many hours, if you haven't had it, now is your chance.

Top 14 kugel recipes from across the web

The most viewed kugel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Fruity Noodle Kugel

Noodle Kugel

Cinnamon Kugel

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Eggnog Gingerbread Kugel

Passover Potato Kugel

Passover Potato Kugel

Passover Potato Kugel

Potato Kugel for Passover

Caramelized Onion Kugel

Savory Noodle Kugel

Sweet Noodle Kugel

Yapchik - Overnight Potato Kugel wi...

Top 14 kugel recipes from across the web

The most viewed kugel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Fruity Noodle Kugel

Noodle Kugel

Cinnamon Kugel

Passover Potato Kugel

Classic Noodle Kugel

Eggnog Gingerbread Kugel

Passover Potato Kugel

Passover Potato Kugel

Passover Potato Kugel

Potato Kugel for Passover

Caramelized Onion Kugel

Savory Noodle Kugel

Sweet Noodle Kugel

Yapchik - Overnight Potato Kugel wi...

The most viewed kugel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine