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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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from the feb '05 issue of gourmet, this is a different presentation for kugel, as it bakes in a cupcake tin, great for portion control. UPDATE!!!!! Erindipity made this for freezer tag today, 3/08 and added this info, thanks so much- To freeze: I cooked as directed before allowing to cool. Wrap individulally and freeze. To serve: Place frozen kugels in a muffin pan. Add a small amount of water into the remaining muffin tins. Cover will foil and bake at 350 for approximately 20-30 minutes or until warmed through. Ingredients:
6 ounces medium egg noodles (1 3/4 cups) |
1/2 cup unsalted butter |
3 cups chopped onions (2 large) |
1 1/4 cups sour cream |
1 1/4 cups small curd cottage cheese (10 oz) |
1 tablespoon poppy seed |
4 large eggs |
1 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Put oven rack in middle position and preheat oven to 425°F.
2. Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes.
3. Drain in a colander and rinse under cold water, then drain well.
4. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter.
5. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes.
6. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds.
7. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
8. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes.
9. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.
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