Kugel Recipe With Ricotta Cheese

In the meantime make the custard base.

Kugel recipe with ricotta cheese. Freshly cooked egg noodles cooked according to package directions drained measured after cooking unsalted butter or 2 tbsp margarine ricotta cheese drained well cream cheese or 1 8 oz package low fat softened to room temperature granulated sugar eggs lightly beaten raw carrots peeled and sliced into 1 4 inch thick coin shapes measuring 2 cups once sliced granulated sugar. Fill a medium saucepan with water add a good pinch of salt and bring to the boil. Fill a large pot two thirds of the way up with water and bring to a boil.

Stir in the noodles then fold in the dried cherries and raisins. It s especially delicious on a cold snowy sunday morning. Cook noodles until tender drain.

Put noodles in a large bowl add the butter and stir until butter is melted. Ricotta cheese shredded mozzarella cheese basil leaves olive oil and 4 more italian sausage with pasta and herbs pork parmesan cheese red bell pepper italian sausage rotini zucchini and 3 more meatballs and gravy in seconds seconds. Add noodles and cook until al dente not too soft.

This is the best kugel recipe i ve made or tasted. Butter a 5 6 cup 1 25 1 5 litre baking dish. In another large bowl whisk together the sour cream ricotta sugar eggs lemon zest and juice vanilla and salt.

Sprinkle the top of the kugel with cinnamon. I only changed a few things. I used the whole 8 oz package of cream cheese i didn t want that extra 1 4 sitting around for me to eat i added 1 2 cup of raisins to the noodle mixture after i soaked them in very hot water for about 15 minutes.

Preheat the oven to 180. A rich and creamy dish topped with crunchy noodles and speckled with cinnamon and currants. Drain noodles and return to the pot.