Noodle Pudding/Kugel Receipe

Noodle Pudding/Kugel Receipe

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  #11  
Old 12-17-2018, 04:25 PM
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Quote:
Originally Posted by Susan Schonfeld View Post
1 lb extra wide egg noodles, 1 lb cottage cheese, 1 lb sour cream, 4 eggs, 1 cup sugar - bake approx 45 minutes until firm and light brown at 350 degrees. Creamy custard type. You can add raisins if you want
Dumb question: are the noodles cooked first?

Also, do you ever use brown sugar?
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  #12  
Old 12-17-2018, 04:32 PM
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INGREDIENTS
6 lb Brisket of beef
2 cl Garlic, peeled and halved
1/4 ts Tumeric
Saffron, a few strands
1 Lemon, for juice
1/4 c olive oil
1 lb Green olives
2 lg Spanish onions, diced
16 oz Stewed tomatoes, canned
1 ts Ginger, fresh grated
1 sm Carrot, peeled, sliced in
4 tb Celery, chopped, with leaves
2 lg Tomatoes, peeled and diced

10
Servings
INSTRUCTIONS
Sprinkle meat with salt and pepper; rub with garlic. In a heavy roasting pan, sear meat on all sides in a bit of olive oil. Remove and set aside. In same pot, add remaining olive oil, tumeric (or saffron), ginger, and onions. Saute until onions are limp. Add celery and carrots. Saute a bit more. Add tomatoes and mix. Remove 1/3 of the mixture and placed seared meat on the remainder. Cover with the rest of the mixture. Cover, and bake in pr-heated over at 350 degrees F untill meat is tender about 3 hours). Remove, and refrigerate. In the meantime, pit the olives. Place olives in a pot. Cover with water and bring to a boil. Drain, and repeat the process. (to remove saltiness of the olives). Remove brisket from refrigetator. Remove any fat that may have collected. Slice the meat against the grain. Return meat to a heavy pot with the mixture. Sprinkle the olives over the meat. Reheat at 350 deg F for 1/2 hour, and serve.
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  #13  
Old 12-17-2018, 04:34 PM
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Last week Fresh Market had prime brisket on sale. I have bought it before and it was excellent.
  #14  
Old 12-17-2018, 06:14 PM
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Quote:
Originally Posted by Pinball wizard View Post
How about a great brisket recipe??
That recipe will have to be peeled from cold dead hands of many a Bubbe
  #15  
Old 12-17-2018, 09:26 PM
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1.) The night before, trim away any silver skin or extremely excess fat.
2.) Place the brisket in a roasting pan the night before and pour a two liter bottle of Dr. Pepper over it so that it is almost completely submerged.
3.) In the morning, take the brisket out of the roasting pan. Lightly pat with a few paper towels to reduce some of the moisture, but leave some so that the rub sticks.
4.) Liberally rub down the brisket with the brisket rub
5.) Allow the brisket to rest with the rub applied for one hour
6.) While brisket is resting with the rub on it, start your smoker and get a good smoke going
7.) Place brisket in the smoker at about 200 degrees (allow for 4 to 5 hours of smoke)
8.) Wrap the brisket in foil (I cover it twice with foil so no juices get out)
9.) Place the brisket back in the smoker until it reaches an internal temperature of 180 degrees (you may need to adjust the heat of your smoker in order to acquire this temperature)
10.) While the brisket is cooking while wrapped in foil, place a bunch of old towels in a large cooler
11.) Once the brisket has reached an internal temperature of 180 degrees, take it out of the smoker
12.) Over a pan, poke a hole in the foil and drain all of the juices into it
13.) Once the juices have been completely drained from the hole, wrap the brisket back up in foil so it is completely sealed once again
14.) Place the foil wrapped brisket into the cooler of towels (completely surround the brisket with towels) for 2 hours
15.) Drain the juices from the pan with a funnel into a bottle of barbecue sauce that is only about 1/8 full
16.) Shake the juices and the BBQ sauce and set aside (shake every so often so the fats don't harden)
17.) After the brisket has rested for two hours, place it on a larger carving board (leave the foil on)
18.) Shake the BBQ sauce container again and pour into a sauce pan. Bring the contents to a rolling boil while stirring
19.) Unwrap the brisket, discard the foil and slowly pour the BBQ sauce/Brisket juice mixture over the brisket
20.) Carve against the grain and enjoy!
  #16  
Old 12-17-2018, 09:30 PM
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Quote:
Originally Posted by thelegges View Post
That recipe will have to be peeled from cold dead hands of many a Bubbe
Traded recipes, no prying needed
  #17  
Old 12-17-2018, 09:38 PM
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Quote:
Originally Posted by BK001 View Post
Can I use medium noodles? asked the Shiksa.
And nuts?, said another Shiksa.
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  #18  
Old 12-17-2018, 11:56 PM
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Adam Rappoport from Bon Appetit shared his recipe.

Bon Appetit NL 121718pm Adam
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  #19  
Old 03-24-2019, 03:40 PM
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Quote:
Originally Posted by Susan Schonfeld View Post
1 lb extra wide egg noodles, 1 lb cottage cheese, 1 lb sour cream, 4 eggs, 1 cup sugar - bake approx 45 minutes until firm and light brown at 350 degrees. Creamy custard type. You can add raisins if you want
We use farmer cheese, or ricotta (depending on what's available). We also add raisins, and add a sprinkling of cinnamon and sugar on the top before baking.
  #20  
Old 06-17-2019, 06:34 AM
Herchmer Herchmer is offline
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Are noodles pre-cooked?
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brown, degrees, firm, creamy, light

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