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What's for dinner?
- Thread starter Lane
- Start date
@SillyOldBear
There are savory and dessert kugels.
Here's yesterday's.....
You'll need a 9x13 baking dish.
Ingredients
a bag of 12 oz wide egg noodles
1/2 cup unsalted butter
6 large eggs
16 0z sour cream
16 oz ricotta You can use cottage cheese if you like
1 tsp salt... I only use 1/2 tsp and it works fine since I salt the water I boil the noodles in
1/2 tsp pepper (opt)
1/2 tsp dried thyme and 1/2 tsp dried sage. I use a little more sage just cause I like it.
Oven temp at 375 degrees F. Grease the casserole dish with butter or spray.
Bring the salted water to boil in large pot. Cook the egg noodles al dente as pasta directions indicate, it's usually 5-7 minutes. Not all the way soft because of the oven cook time.
Drain well and pour in to casserole dish. Some people rinse the noodles after draining.
This next step is your choice, browning the butter....I couldn't tell a lot of taste difference with doing it...
Small saucepan on medium heat, melt butter, stir some while that is happening. Butter will start to boil/foam. After 5 or more minutes, brown flecks appear. Watch closely...butter will brown quickly. Remove from heat, let cool a bit. (The butter may or may not have turned golden in color itself. Mine didn't but the flecks were there.)
Put the eggs in a large bowl and whisk. Add sour cream, cottage cheese or ricotta, S&P, thyme and sage. Whisk it to combine. Last, add the melted butter and the bits too if you browned it and stir to combine.
Pour egg over noodles and stir to coat. I dot the top of mine with a little grated cold butter but it's not necessary. Bake 50-60 minutes, I go until the top is browned about halfway. It makes for the crunchy cook of the noodles on top. If you don't want crunchy noodles you can cover the dish for the first half of the cook with foil then bake the rest of the time uncovered.
You can make ahead day before and refrigerate if you want to.
You can blend the cottage cheese/ricotta in a blender for a few seconds if you want a completely smooth custard for a different texture.
If you want a sweet kugel recipe with apples and/or raisins, cinnamon let me know.
There are savory and dessert kugels.
Here's yesterday's.....
You'll need a 9x13 baking dish.
Ingredients
a bag of 12 oz wide egg noodles
1/2 cup unsalted butter
6 large eggs
16 0z sour cream
16 oz ricotta You can use cottage cheese if you like
1 tsp salt... I only use 1/2 tsp and it works fine since I salt the water I boil the noodles in
1/2 tsp pepper (opt)
1/2 tsp dried thyme and 1/2 tsp dried sage. I use a little more sage just cause I like it.
Oven temp at 375 degrees F. Grease the casserole dish with butter or spray.
Bring the salted water to boil in large pot. Cook the egg noodles al dente as pasta directions indicate, it's usually 5-7 minutes. Not all the way soft because of the oven cook time.
Drain well and pour in to casserole dish. Some people rinse the noodles after draining.
This next step is your choice, browning the butter....I couldn't tell a lot of taste difference with doing it...
Small saucepan on medium heat, melt butter, stir some while that is happening. Butter will start to boil/foam. After 5 or more minutes, brown flecks appear. Watch closely...butter will brown quickly. Remove from heat, let cool a bit. (The butter may or may not have turned golden in color itself. Mine didn't but the flecks were there.)
Put the eggs in a large bowl and whisk. Add sour cream, cottage cheese or ricotta, S&P, thyme and sage. Whisk it to combine. Last, add the melted butter and the bits too if you browned it and stir to combine.
Pour egg over noodles and stir to coat. I dot the top of mine with a little grated cold butter but it's not necessary. Bake 50-60 minutes, I go until the top is browned about halfway. It makes for the crunchy cook of the noodles on top. If you don't want crunchy noodles you can cover the dish for the first half of the cook with foil then bake the rest of the time uncovered.
You can make ahead day before and refrigerate if you want to.
You can blend the cottage cheese/ricotta in a blender for a few seconds if you want a completely smooth custard for a different texture.
If you want a sweet kugel recipe with apples and/or raisins, cinnamon let me know.
Last edited:
I absolutely do. With that good old lard type of recipe:
https://www.suicideforum.com/community/threads/dougies-cooking-thread.175431/page-16
I use lard here not just for frying but for making most doughs.
My cat does love the little bits of pork chop that she gets to know on while I am working on getting to as much of the meat is on bone. Me just gnawing away.
https://www.suicideforum.com/community/threads/dougies-cooking-thread.175431/page-16
I use lard here not just for frying but for making most doughs.
My cat does love the little bits of pork chop that she gets to know on while I am working on getting to as much of the meat is on bone. Me just gnawing away.
