Kugel Recipe (Jewish Baked Noodle Pudding) Posh Journal
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.
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my mom always cuts it up in the pan and pours 3/4 cup over the entire kugel. then she covers it well and lets it sit in oven for a few hours. it gets soft and yummy. its not like that fresh kugel str8 from the oven but its almost as good. try it. it really works well. Pour some water on top of the kugel. Cover and heat.
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1. Remove your frozen noodle kugel from its packaging. 2. Cut the desired portion into smaller chunks to ensure even heating. 3. Place the kugel pieces on a microwave-safe plate or dish. 4. Cover the plate with a microwave-safe lid or use microwave-safe plastic wrap, leaving one corner slightly open for steam to escape. 5.
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Add a touch of oil to a large pot of boiling salted water. Cook the pasta for 6 to 8 minutes until they are tender. Then, drain them. In a large bowl, combine the eggs, half and half (or milk and cream cream combination), light brown sugar, vanilla extract, cinnamon, salt, and black pepper.
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Combine with the noodles: Drain the noodles and return them to the pot. Add the butter in pieces and toss until melted. Stir in the cottage cheese mixture. Transfer the noodles to the 9 x 13 prepared pan. Bake: Bake the kugel until a bit bubbly around the edges, well set, and pretty well browned, 1 hour and 15 minutes.
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Sprinkle a few drops of water over the noodle kugel to add moisture. Cover the kugel with a paper towel to trap the steam. Heat in 60-second intervals, checking the center for warmth during each break. It could take 2-3 minutes for the kugel to heat through. Let the hot kugel rest for 20 seconds before serving.
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Turn the pan to coat the bottom and half way up the sides with the oil or schmaltz. Place the empty pan in the preheated oven for 5 minutes. Remove the oiled pan from the oven and pour the potato batter into the pan. The oil will come up the sides of the pan, especially in the corners. Press the batter down near the corners to lightly to fill.
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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.
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Bake Time: Place the covered baking sheet in your preheated oven and let the potato kugel reheat for approximately 20-25 minutes. For larger portions, additional time may be required. Uncover and Crisp: Finally, remove the foil from the baking sheet and continue baking for an additional 10-15 minutes or until your desired level of crispiness is.
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Preheat Oven: Set your oven to 350°F (175°C) and allow it to preheat. Baking Dish: Place the portioned noodle kugel into an oven-safe baking dish, ensuring they have enough space for even heating. Cover with Foil: Cover the dish loosely with foil to prevent excessive browning while reheating. Bake Time & Temperature: Reheat the noodle kugel.
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To Reheat Individual Servings: Slice the desired amount of kugel into individual servings. Place each slice on an oven-safe baking sheet lined with parchment paper. Cover loosely with foil. Bake in the preheated oven for approximately 15-20 minutes until heated through. .
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Cover the potato kugel and refrigerate it for up to 4 days. To reheat, put the kugel in a baking dish and let it stand at room temperature for 30 minutes. Heat in a 350 F oven, uncovered, until hot and crisp, about 15 minutes. The internal temperature should register at least 165 F on a food thermometer inserted into the center.
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Bake at 350 for 90 minutes ahead of time, then refrigerate (or freeze*). Reheat for 30 minutes before serving (or an hour if frozen). If you are not making in advance, then bake for 2 straight hours before serving. For overnight kugel, bake only one hour, then reduce heat to 200 overnight.
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Kugel. Cook the egg noodles as directed on the package. Drain and rinse. Separate the eggs and place the yolks in a large bowl. Beat them with a hand mixer. Add the sugar and cream cheese and beat them again. Add the noodles, butter (cut into small pieces), sour cream and cottage cheese. Mix everything together well.
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In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth. Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top.
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Bring a large pot of salted water to a boil. Step 2. Grease a 2½ quart baking dish or a 9-by-13-inch pan with 2 tablespoons melted butter. Step 3. Add noodles to the boiling water and cook according to the package directions until just tender. Put the raisins or dried fruit, if using, into a colander. Step 4.
