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    You are in: Home / Cookbooks / Krazy for Kugels
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    35 recipes in

    Krazy for Kugels

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    6 Reviews |  By Mirj

    My mother used to make this for very special dairy meals. I used to think that when I started cooking I would make this all the time, but now I know my mother was right (she always is), this is so rich you should only eat it a few times a year. You have been warned!

    Recipe #14613

    This was my grandmother's recipe, it is one of my family favorites, I always am asked to bring it to family gatherings and My husband and son always have me make two so they can have one to keep at home for them. This makes a great side dish.

    Recipe #52502

    This recipe comes from The New England Soup Factory. Servings depends entirely on the portion sizes.

    Recipe #168182

    Traditional kugel served in countless Jewish homes on countless Friday nights. Enjoy!

    Recipe #83896

    This is a very sweet noodle pudding. Serve this as a sweet side dish like you would a Thanksgiving sweet potato casserole. You may halve this recipe if you like, in which case use 3 medium eggs. Please use mild curry powder in this.

    Recipe #64574

    Carrot Kugel --who would have thought of that? Well, the fabulous Lisa Stafford, that's who. Lisa recently posted her recipe for Carrot Souffle in my forums... http://www.elanaspantry.com/carrot-kugel/

    Recipe #417231

    This is so easy to make and a healthy lo carb option as a side dish for a meal.

    Recipe #52172

    If you love thin and crispy, this is the kugel for you!

    Recipe #50262

    I found this recipe while searching for an additional kugel to add to my Passover holiday menu. This was a HUGE success. You can pre-make the kugel and then right before you start your seder as your dinner is being kept warm in the oven place it inside to reheat. When your family reaches the festive meal portion of the evening spread the preserves on top and serve. This recipe was found at http://www.jewish-food.org/ and was attributed to Linda Shapiro (barron@coconet.com).

    Recipe #162224

    This was a favorite that my friend's mother used to make at Jewish holidays. I finally got her to give me the recipe when she got sick of me begging for it! Its really easy and so yummy.

    Recipe #254506

    A recipe that a friend Iyala gave to another friend about 18 years ago. Still holds up well.

    Recipe #199329

    4 Reviews |  By chia

    This is a savory hearty winter kugel, from Cooking Light.

    Recipe #78061

    8 Reviews |  By Karen67

    This was my grandma's noodle kugel and is really easy to make. Leftovers are great cold for lunch the next day! It's a lot lighter than many of the other kugels I saw here, but I'm still looking for ways to make it healthier without changing the taste too much. I've already switched the sour cream & cottage cheese to 'light', and the milk to skim. I'd love suggestions for ways to lighten it even more. UPDATE: In an effort to recreate a sweet topping I tasted on another relative's kugel, I came up with a new optional oatmeal topping. I like it a lot better than the cornflakes or plain.

    Recipe #204208

    7 Reviews |  By Mirj

    One of the most simple and delicious kugels around. Perfect for Rosh Hashana, and wonderful all year round.

    Recipe #53214

    I love this kugel because it's so moist and yummy. I sometimes add crushed pineapple instead of the raisins. Try it - I guarantee you will love it.

    Recipe #51383

    a tradition at our friend's Rosh Hashannah table that I just had to get the recipe for

    Recipe #216308

    This recipe supposedly came from Katzinger's Deli in NYC. Clipped from an unknown magazine several years ago. Rich, wonderful, my favorite sweet kugel.

    Recipe #40617

    Don't be intimidated. This is VERY EASY to make & it will be the BEST KUGEL YOU'VE EVER HAD!

    Recipe #77947

    1 Reviews |  By Sudie

    Marcy, who I never met, is the sister-in-law of someone I use to work with. We sure do love her kugel recipe, though!

    Recipe #60989

    2 Reviews |  By Mirj

    What really brought me to this recipe is that it uses uncooked noodles. The standing time is very important, because if you are too impatient the noodles will come out a little too al dente to your liking.

    Recipe #53216

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