SALT AND PEPPER NOODLE KUGEL RECIPES

Name: Noodle Kugel
Yield: 10 servings
Cuisine: jewish-cooking
Ingredients: 1 pound wide egg noodles; 5 extra-large eggs; 4 cups half-and-half; 1/4 cup light brown sugar, packed; 2 teaspoons pure vanilla extract; 1/2 teaspoon ground cinnamon; 1 1/2 tablespoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup ricotta cheese; 1 cup golden raisins

NOODLE KUGEL RECIPE | INA GARTEN | FOOD NETWORK

Noodle Kugel Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 pound wide egg noodles
5 extra-large eggs
4 cups half-and-half
1/4 cup light brown sugar, packed
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup golden raisins

Steps:

Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

CARAMELIZED SHALLOTS RECIPE | INA GARTEN - FOOD NETWORK

Caramelized Shallots Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.

Steps:

Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

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