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Jewish Noodles Pudding Recipes
Preheat oven to 350 . Grease casserole dish. Cook noodles according to package directions. While noodles are cooking beat together the eggs sugar 4 tablespoons butter or margarine buttermilk vanilla and cinnamon. Add raisins and drained noodles. Pour into
Lukshen Kugel is a delicious dessert Yiddish delight that you simply cant resist. This Popular Jewish flatbread pudding is a never miss item. Try this Lukshen Kugel. Its quite easy for a special evening with your friends and enjoy their compliments. You can
GETTING READY 1 Preheat oven to 375 F. MAKING 2 Take a bowl and beat eggs with brown sugar in it until fluffy. 3 Add noodles nutmeg almonds raisins melted butter or fat and lemon juice. 4 Take a well greased baking dish or ring mold and turn the mixture into
GETTING READY 1.Preheat the oven to 375 degrees. 2.Prepare noodles in boiling water as per the package directions. 3.Strain and rinse under cold running water. 4.Drain again. MAKING 5.Whisk the yolks along with salt. 6.Put cheese sugar and margarine and mix
Noodle Cheese Pudding
GETTING READY 1 Preheat oven to 400 F. MAKING 2 Take a bowl and put sugar eggs cinnamon and salt in it. Beat to mix well. 3 Add raisins apples butter and noodles. Mix nicely. 4 Take a greased baking dish and turn the mixture into it. 5 Bake in the oven for
Noodle Apple Pudding
Preheat oven to 350 degrees F. Coat a 9 by 13 inch glass baking dish with nonstick cooking spray. In a large pot of boiling water cook noodles until tender but firm 5 to 7 minutes. Drain and refresh with cold water. Set aside. In a small skillet melt butter
Simple Noodle Kugel
Spray a 12 cup Bundt pan with non stick vegetable spray then pour 1 4 cup melted butter into pan. Sprinkle brown sugar evenly over butter in pan then sprinkle chopped walnuts over brown sugar. In a large mixing bowl combine remaining 1 4 cup melted butter salt
Bundt Noodle Kugel
In 1 1 2 quart casserole combine apple apricots raisins and water. Cook covered at HIGH for 3 minutes or till apple is cooked and raisins are plump. Drain. In same casserole combine eggs sugar cooking oil and cinnamon beat well. Add cooked fruits. Toss hot
Jewish Fruit Kugel
Mix lemon juice with shredded apples set aside. Bring water to a rapid boil in a heavy 3 quart saucepan. Add salt and oil. Gradually add noodles being sure water continues to boil. Cook noodles uncovered until tender but firm stirring occasionally. Drain.
Cook noodles in 3 quarts boiling water to which 1 tablespoon oil has been added. Drain and rinse with cold water. Combine with remaining ingredients and turn into lightly oiled baking dish. Bake in preheated oven for 1 hour. Serve warm or cold.
Preheat the oven to 350 F. Coat a 13 X 9 baking dish with cooking spray. Prepare the noodles according to package directions. Drain and cool. In a large bowl combine the noodles assorted vegetables roasted peppers broth egg substitute evaporated milk thyme or
Baked Vegetable Noodle Kugel
In large bowl beat eggs lightly. Add sour cream milk sugar butter and salt. Stir until blended and smooth. Add raisins and apricots. Add noodles and stir until well combined. Place mixture in greased 8x8x2 inch dish. Bake in preheated 350 F oven 1 hour or
1. In a 5 to 6 quart pan over high heat bring 3 quarts water to a boil. Add noodles stir and cook until tender to bite about 8 minutes. Drain and immerse in cold water until cool about 2 minutes. Drain again. 2. Meanwhile core and shred apples. 3. In a large
Apple Pecan Noodle Kugel
1. Preheat oven to 350 F. Grease 12 by 8 baking dish. Cook noodles as label directs drain. In large bowl toss hot noodles with butter. 2. In medium bowl with wire whisk or fork beat eggs sugar lemon peel and salt until well mixed stir in milk and raisins. Stir
Peach Noodle Kugel
Cook noodles drain. Run water over them. Dissolve cream cheese in noodles. Add butter sour cream seasonings and sugar. Mix in eggs sprinkle top with cornflake crumbs. Dot with pats of butter. Bake at 350 F in greased 8 or 9 inch square pan 1 1 2 to 2 hours.
In a bowl blend the noodles with the sugar 7 tablespoons of butter eggs salt raisins apricots and apples. With remaining butter coat a large casserole and pour in the blended noodles. Sprinkle with the sugar cinnamon blend and cook uncovered in the center of a
1. Cook the noodles al dente according to package directions. Drain and return to the pot. 2. Add the remaining ingredients except for the Parmesan to the noodles and toss gently to mix. Coat an 8 x l2 inch baking dish with nonstick cooking spray. Transfer the
Spinach and Noodle Kugel
1. Heat oven to 350 . Butter a 1 1 2 quart casserole. Soak matzohs in water until soft like cooked noodles. Drain off all excess water. 2. Combine softened matzohs with apples raisins sugar oil eggs lemon zest salt and cinnamon toss to coat. Transfer to
Boil and drain noodles. Stir with other ingredients. Place in well greased shallow heavy casserole. Bake at 350 F about 3 4 hour.
Noodle Kugel With Fruit
Leave ingredients at room temperature. Beat cream cheese sour cream sugar butter and eggs until well mixed and add to cooked noodles. Mix and put in greased 14 x 9 and 12 x 6 Pyrex dishes. Freeze. Thaw for 6 hours. Mix 4 cups crushed corn flakes not crumbs 1 2
Combine all ingredients mjx thoroughly. Place in buttered 8 inch round casserole. Bake in 350 degree oven tor 45 minutes or until brown. .
Preheat oven to 350 F. In a large mixing bowl beat cottage cheese sour cream and eggs together until well combined. Add noodles and toss well. Transfer to a buttered 8 or 9 inch casserole dot with additional butter and bake until top is golden brown about 40
Prepare as above decreasing sour cream to 1 2 cup and sugar to 1 4 cup and adding 1 cup cottage cheese.
Noodle Kugel Side Dish
Prepare as above increasing sugar to 1 2 cup and adding 2 apples pared and chopped and 1 2 teaspoon ground cinnamon to noodle mixture.
Apple-Cinnamon Noodle Kugel