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This is a modern take on a classic sweet noodle kugel, with chopped pineapples and dried cranberries mixed in to add both flavor and texture. This dish is great for a Shabbat or Yom Tov meal, and perfect for Rosh Hashanah as well as Passover.
1 package Manischewitz Gluten Free Wide Noodles
2 eggs
1/4 cup oil
1 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons sugar
3 slices of Gefen Pineapple, finely chopped
1/4 cup reserved pineapple juice from can (or Heaven & Earth Pineapple Juice)
1/2 cup Gefen Dried Cranberries
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
Preheat oven to 350 degrees Fahrenheit.
Prepare the noodles as instructed on the back of the bag. Drain in colander and rinse gently under cool water. Set aside.
In a large bowl, mix all other ingredients well.
Add the noodles and mix again.
Pour mixture into a greased eight inch by eight inch cake pan. Bake 45 minutes. Remove and cool.
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