Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Noodle Kugel



Posts : 17777
Thanked : 876
Join date : 2013-01-12

Noodle Kugel

Post by Lobo on Wed 20 Jan 2016, 9:24 pm

Noodle Kugel

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 100 minutes
Servings: 10
Cookbook author Ina Garten made this dish a dozen times before she got the right balance of savory and sweet, crisp and creamy. Now it’s just right and not too sweet to be part of the main course. Naturally, children love a reason to have sweet noodles for dinner.

  • Printer Friendly Version

  • 598


  • 1 lb. wide egg noodles (see note)
  • 5 extra­-large eggs
  • 4 cups half-and-half
  • 1/4 cup packed light brown sugar
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1 1/2 Tbs. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 1 cup ricotta cheese
  • 1 cup golden raisins


Preheat an oven to 350°F. Butter a 10-by-13-by-2 1/4-inch baking dish.

Drizzle some oil into a large pot of boiling salted water. Add the noodles and cook until tender, 6 to 8 minutes. Drain.

In a large bowl, whisk together the eggs, half­and­half, 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 until the custard is just set, about 45 minutes more. Serves 10.

Note: Ina Garten uses Goodman’s wide egg noodles—they’re curly—but any curly noodle will work.

Adapted from Barefoot Contessa Parties! by Ina Garten (Clarkson Potter/Publishers, 2001).

    Current date/time is Sat 03 Dec 2016, 5:54 pm