Lokshen Kugel With Pineapple

April 19, 2021 Posting Komentar

Beat with hand mixer on medium speed until blended. Add noodles to the bowl and mix well.

Ms Toody Goo Shoes Noodle Kugel Recipe Kosher Recipes Jewish Cooking

As the 20 th century wore on American Jews made more changes to the sweet kugel.

Lokshen kugel with pineapple. Makes 2 9x3 pans freeze raw and then bake in oven straight from the freezer. Add the drained cherries and mandarin oranges along with the pineapple and gently stir so that the fruit is evenly distributed. These additions reflect American Jewrys integration into broader society.

Pour kugel mixture into baking pan and bake for 40 min to 1 hour or until lightly browned. Preheat oven to 350 deg F. Sprinkle sugar and cinnamon on top.

The version I made for my kids used just one type of canned fruit pineapple. All kinds of extra goodies can be stirred into your kugel. Let kugel rest for 15 minutes before serving.

Pineapple Kugel Replace apples and raisins with one 16 oz can crushed pineappleAdd an additional 12-34 cup of sugar and 1 tbs cinnamon. Sweet lokshen kugel is also great for brunch because you can bake the casserole the day before refrigerate overnight and reheat it in the morning. Smooth the top pushing down any cherries.

Preheat oven to 350 degrees F 175 degrees C. Add to cornflake crumbs along with brown sugar and cinnamon. They replaced raisins with all sorts of in vogue canned fruits.

Pineapple Lokshen Kugel 24 oz medium egg noodles. Bring a large pot of lightly salted water to a boil. In large bowl beat eggs and sugar with electric mixer until pale yellow and thick.

Drain raisins and pineapple add them to the mixture and stir until combined. Pour in crushed pineapple and combine all ingredients together in large bowl. Ingredients 16 ounces wide egg noodles 8 ounces butter melted 4 eggs 1 cup sugar 1 large can crushed pineapple drained 1 large can peaches drained and chopped 16 ounces sour cream 16.

Try chopped apples chopped nuts chopped pineapple dried. Add pasta and cook for 8 to 10 minutes or until al dente. Transfer the noodle mixture to the prepared baking dish.

Melting the margarine mixing in the sugar fruit and egg then measuring out some cooked lokshen from a batch which was destined both for the kugel and for the chicken soup. 1 lb broad noodles 1 pint cottage cheese I used ricotta because my supermarket and bodegas didnt have cottage cheese ½ pint sour cream 1 20-ounce can of crushed pineapple drained 4 large or 6 small eggs beaten 1. Add melted butter sour cream salt sugar eggs and pineapple.

Pour kugel mixture into a greased 9 x 13 baking pan. Pour mixture into greased baking pan. Another mid-century addition was a cornflake crumb topping.

For the topping melt the 18 lb. Bake for 40-60 minutes or until lightly browned. Kugel Variations Substitute pot cheese or cottage cheese for the cream cheese.

1 can crushed pineapple. Put the cottage cheese through a sieve to break it up. Stir in apricots pineapple lemon peel salt and noodles into egg mixture.

Bake for about 60 minutes turning once halfway or until the center of the kugel is set and the tips of the noodles turn brown. Add seasoning and mix well. Mix well and sprinkle the topping over the kugel mixture.

For extra softness add another 2 eggs. Because it contains dairy sweet lokshen kugel should be refrigerated if you are not serving it immediately. Pour into well greased 13 x 9 inch pan.

Preheat oven to 350. Pour mixture into pan. Add sour cream and beat on low speed until smooth.

Grease a 9 x 13 baking dish. Pineapple maraschino cherries or fruit cocktail. 1-12 teaspoon salt Bake at 350 for 45 minutes.

Pineapple Kugel Recipe Allrecipes