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home > recipes > pasta > overnight passover noodle kugel
12 oz ( 1 pkg ) Passover wide egg noodles 4 large eggs 3/4 cup sugar 3 cups milk 1 1/2 cups ricotta cheese ( could be small curd cottage cheese ) 1/2 cup golden raisins extra sugar Cinnamon Butter a 9 x 13 pan. Place dry noodles in pan. Sprinkle on raisins. Combine remaining ingredients and pour over the noodles. Cover with plastic wrap and occasionally check to make sure noodles are immersed in the liquid. When baking: Unwrap kugel. Dust heavily with granulated sugar and cinnamon. Cover tightly with foil. Bake 35 minutes in a preheated 350F oven. Uncover and bake another 30 minutes or so or until set in the center and golden. Serve either hot, warm or room temperature. Yield: 8 servings.

Overnight Passover Noodle Kugel


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list all recipes for PASTA (159)
list all Eastern European recipes (82)
list all recipes by BUTTERFLYDOG (1134)


   

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keyword: overnight
keyword: passover
keyword: noodle
keyword: kugel
ethnicity: eastern european
recipes for pasta
recipes by butterflydog
Email Address:
(posted April 19, 2005)

12 oz ( 1 pkg ) Passover wide
egg noodles
4 large
eggs
3/4 cup
sugar
3 cups
milk
1 1/2 cups
ricotta
cheese ( could be small curd cottage cheese )
1/2 cup golden raisins
extra
sugar
Cinnamon

Butter a 9 x 13 pan. Place
dry noodles in pan. Sprinkle on raisins. Combine remaining ingredients and pour over the noodles. Cover with plastic wrap and occasionally check to make sure noodles are immersed in the liquid. When baking: Unwrap kugel. Dust heavily with granulated sugar and cinnamon. Cover tightly with foil. Bake 35 minutes in a preheated 350F oven. Uncover and bake another 30 minutes or so or until set in the center and golden. Serve either hot, warm or room temperature. Yield: 8 servings.


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