Recipe: Yerushalmi Noodle Kugel
Yield: 8 -10
1 lb Fine noodles
1/2 c Oil
1/4 c Sugar
2 Eggs 1 ts Salt 1 1/2 ts Pepper 1 ds Cayenne pepper
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: firstname.lastname@example.org (Albert Lotzkar)
Posted to JEWISH-FOOD digest V97 #230 by email@example.com on Aug 12, 1997
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