Reviewed: Jun. 8, 2010

This was really tasty! I followed the recipe exactly except that I used 1 cup of coconut and mixed it with the butter before sprinkling it on top. Mine took less than an hour to bake.

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16 users found this review helpful

Reviewer:

Kristi

Cooking Level: Intermediate

Home Town: Lloydminster, Alberta, Canada

Living In: St. Albert, Alberta, Canada

Reviewed: Jun. 28, 2010

I have not had Kugel before so I made this per the recipe but used wide noodles instead of fine and it was really good. The noodles were tender and the dish had just the right amount of sweetness.

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18 users found this review helpful

Reviewer:

MISI1818

Cooking Level: Intermediate

Reviewed: Jan. 3, 2011

Outstanding. Just do add a half a teaspoon of rum extract for perfection!

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16 users found this review helpful

Reviewer:

Laurie

Cooking Level: Expert

Home Town: Rumson, New Jersey, USA

Living In: Stillwater, New Jersey, USA

Reviewed: Apr. 20, 2011

Tasty and super easy to make. Instead of egg noodles I had a ton of leftover spaghetti that I used. Will definitely make again.

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9 users found this review helpful

Reviewer:

Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

Reviewed: Jul. 30, 2011

Yum. My family enjoyed this as dessert after our Shabbos meal. It is very rich, but delightful. I did make one change as recommended by a previous reviewer and added a splash of rum extract.

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8 users found this review helpful

Reviewer:

Leigh K

Cooking Level: Expert

Reviewed: Oct. 14, 2011

It tasted indescribable. I am sure that it is a family fave for some, but we did not enjoy this at all. Perhaps using more sugar will help. I will try again.

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5 users found this review helpful