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Forum -> Recipe Collection -> Kugels and Side Dishes
Yerushalmi kugel for dummies
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cookielady




 
 
    
 

Post Thu, Jun 11 2009, 7:48 pm
Success! I made my old recipe and it turned out delicious. I will post it when I have time (translation - not being lazy).
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gryp




 
 
    
 

Post Thu, Jun 11 2009, 10:33 pm
Maybe you remember what you did from memory? LOL
(No rush, I don't even have fine noodles in the house.)
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scb88




 
 
    
 

Post Thu, Jun 11 2009, 11:25 pm
HERE'S THE EASIEST ONE - And it's yummy too Smile

16 oz thin egg lukshen
a tiny less than 1 stick margarine
2 T oil
1 C sugar
3 T brown sugar
1 t salt
1 t black pepper
6 C water
2 eggs, beaten

Cook all ingredients - except lukshen and eggs - to a boil. Turn off the flame and add raw noodles. Let it sit for ten minutes until cooked and there’s not really too much extra liquid. If there is too much extra liquid, cook mixture for a few minutes. (I add a LOT more brown sugar and black pepper. You’d want to too.) Add two beaten eggs.
Bake in 2 round pans or a 9x13 for over an hour.
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Smiles




 
 
    
 

Post Wed, Jan 06 2010, 10:50 am
I want to make a yerushalmi kugel, did anyone try any of these recipes posted here? Which one is the best?
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chocolate moose




 
 
    
 

Post Wed, Jan 06 2010, 10:51 am
mine, of course
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shanie5




 
 
    
 

Post Wed, Jan 06 2010, 10:21 pm
This is the recipe I use and find really easy:

1 1/2 cups sugar
7 cups boiling water
3/4 cup marg (1 1/2 sticks)
2 tsp salt
3/4 tsp pepper
18 oz lukshen (16 oz bag will work too- or 1 1/2 bags 12oz size)
3 eggs-beaten


1-Melt sugar till liquid and brown (watch it -dont walk away from it, or it will burn) stir often.

2-Add water slowly and carefully-it will steam up very hot-so DONT BURN YOURSELF.*

3-add marg, salt and pepper. return to boiling.

4-add lukshen, cook 10 minutes.

5-remove from heat, let cool 15minutes or more.

6-add beaten eggs, mix well.

7-pour into 9x13 pan, bake 350 about 45 minutes.

*if the water is not boiling, the sugar will become solid and clump-dont worry, when it returns to boiling, the sugar will melt again.
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ra_mom




 
 
    
 

Post Wed, Jan 06 2010, 10:24 pm
scb88 wrote:
HERE'S THE EASIEST ONE - And it's yummy too Smile

16 oz thin egg lukshen
a tiny less than 1 stick margarine
2 T oil
1 C sugar
3 T brown sugar
1 t salt
1 t black pepper
6 C water
2 eggs, beaten

Cook all ingredients - except lukshen and eggs - to a boil. Turn off the flame and add raw noodles. Let it sit for ten minutes until cooked and there’s not really too much extra liquid. If there is too much extra liquid, cook mixture for a few minutes. (I add a LOT more brown sugar and black pepper. You’d want to too.) Add two beaten eggs.
Bake in 2 round pans or a 9x13 for over an hour.

When you let the noodles sit for 10 min, is that with the pot covered, or uncovered?
Do you use about 2xs time amount of brown sugar listed, or about 3x the amount?
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losingweight




 
 
    
 

Post Wed, Jan 06 2010, 10:31 pm
if you don't cool the mixture before adding the eggs you will get scrambled eggs! A trick is to scramble the eggs in a bowl and add a littli bit of hot liquid to the eggs while beating quickly. When the eggs are warm, add it to the luckshen and it will not curdle.
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Luvinglife




 
 
    
 

Post Wed, Jan 06 2010, 11:04 pm
shanie5 wrote:
This is the recipe I use and find really easy:

1 1/2 cups sugar
7 cups boiling water
3/4 cup marg (1 1/2 sticks)
2 tsp salt
3/4 tsp pepper
18 oz lukshen (16 oz bag will work too- or 1 1/2 bags 12oz size)
3 eggs-beaten


1-Melt sugar till liquid and brown (watch it -dont walk away from it, or it will burn) stir often.

2-Add water slowly and carefully-it will steam up very hot-so DONT BURN YOURSELF.*

3-add marg, salt and pepper. return to boiling.

4-add lukshen, cook 10 minutes.

5-remove from heat, let cool 15minutes or more.

6-add beaten eggs, mix well.

7-pour into 9x13 pan, bake 350 about 45 minutes.

*if the water is not boiling, the sugar will become solid and clump-dont worry, when it returns to boiling, the sugar will melt again.


thanx loads for the recipe! will try it on Friday and will let you know!
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Mrs Bissli




 
 
    
 

Post Thu, Jan 07 2010, 8:11 am
OK, since the thread title says "for dummies", I'll confess.

Am I the only one who "cheat" by using Kal Kugel? It's basically caramelised sugar syrup (not sweet at all) that comes in a plastic bottle. All I do is cook fine egg noodles according to direction, add Kal Kugel (don't nned too much, about 3tbsp for 1pks of noodle), egg/oil/pepper/additional sugar if you want it sweeter. The stuff lasts for a loooong time, no need for refrigeration.
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