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Full Online Book HomeLearning KitchenPasta And Pastasauces - Jerusalem Kugel
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Pasta And Pastasauces - Jerusalem Kugel Post by :enq264 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2934

Click below to download : Pasta And Pastasauces - Jerusalem Kugel (Format : PDF)

Pasta And Pastasauces - Jerusalem Kugel

1 pound thin noodles or vermicelli
2/3 cup vegetable oil
3/4 cup sugar
approx. 1 teaspoon salt
1/2 to 1-1/2 teaspoons ground black pepper
6 large eggs, lightly beaten

Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, 5 to 8 minutes. Drain and set aside.

Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish or a large tube pan.

Heat the oil in a large saucepan over low heat. Add the sugar and stir until dissolved. Stop stirring and cook until dark brown but not burned about 10 minutes. Immediately add the noodles, stirring to coat evenly. Remove from the heat and season with the salt and pepper.

Let cool until lukewarm, at least 15 minutes, then add the eggs. Adjust the seasonings. Spoon the noodle mixture into the prepared baking dish. Bake until golden brown and crispy -- about 1 hour for the baking dish, about 1-1/2 hours for the tube pan.

Serve warm or at room temperature with roast chicken,meat, or cholent.

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1 Pound Broad Noodles 6 Tablespoons Butter 16 Ounces Cream Cheese 1 Pound Cottage Cheese 1 Pint Sour Cream 6 Eggs -- separated 1 Cup Sugar 1 Teaspoon Salt 1 Cup White Raisins 3 Teaspoons Cinnamon 1 1/2 Cups Apples, Peeled and Sliced 2 Teaspoons Lemon Juice 1/2 Stick Butter 1/4 Cup Dark Brown Sugar Preheat oven to 350° F. and grease a 9 x 13-inch casserole. Cook noodles in boiling salted water. Drain very well. Toss noodles with butter in a large bowl.Break up cream cheese and beat until light. Add cottage cheese and sour cream