Yerushalmi Noodle Kugel Recipe
Yield: 8 -10Recipe by luhu.jp
Ingredients:
1 lbs: Fine noodles,
1/2 cup: Oil,
1/4 cup: Sugar,
2: Eggs,
1 tsp: Salt,
1 1/2 tsp: Pepper,
1 dash: Cayenne pepper,
Directions:
>From the rfcj newsgroup ...
Cook noodles until barely tender. Drain well, return to pot and toss
briefly with 3 Tbs. oil. Keep warm on stove (without cover). Pour remaining
oil in saucepan. Add sugar and cook over low heat, shaking pan gently,
cooking until sugar turns dark brown (may take 15-25 minutes). Gradually
add to noodles, mixing carefully. Beat eggs with salt, pepper and cayenne.
Add to noodles and mix well. Adjust seasonings (mixture should accent a
peppery flavor). Place mixture in greased 7-8 cup casserole. Cover with
foil and lid. (May be refrigerated 3-4 hours.) Bake overnight in 180-degree
oven (14 hours). Loosen edges and turn out onto platter. Serve hot. Quicker
method: Bake uncovered in 350-degree oven for an hour. Cut as you would cut
a cake.
From: alotzkar@direct.ca (Albert Lotzkar)
Posted to JEWISH-FOOD digest V97 #230 by jefffree@eskimo.com on Aug 12,
1997
Source from luhu.jp
Cook noodles until barely tender. Drain well, return to pot and toss
briefly with 3 Tbs. oil. Keep warm on stove (without cover). Pour remaining
oil in saucepan. Add sugar and cook over low heat, shaking pan gently,
cooking until sugar turns dark brown (may take 15-25 minutes). Gradually
add to noodles, mixing carefully. Beat eggs with salt, pepper and cayenne.
Add to noodles and mix well. Adjust seasonings (mixture should accent a
peppery flavor). Place mixture in greased 7-8 cup casserole. Cover with
foil and lid. (May be refrigerated 3-4 hours.) Bake overnight in 180-degree
oven (14 hours). Loosen edges and turn out onto platter. Serve hot. Quicker
method: Bake uncovered in 350-degree oven for an hour. Cut as you would cut
a cake.
From: alotzkar@direct.ca (Albert Lotzkar)
Posted to JEWISH-FOOD digest V97 #230 by jefffree@eskimo.com on Aug 12,
1997
Source from luhu.jp
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