Category: Recipes (Page 16 of 55)

Noodle Kugel… doesn’t that just roll off the tongue!?! Some consider ‘the kugel’ to be a side dish while others consider it dessert–we’ll leave that choice up to you. I guarantee this will be a repeat recipe in your kitchen!

(and, yes, I am still begging recipes off my brother—he LOVES his kugel!)

Michael’s Noodle Kugel

Ingredients:

• 16 oz. uncooked wide egg noodles
• 16 oz. Cottage Cheese
• 16 oz. Sour cream
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 cup brown sugar
• 4 eggs
• Black pepper to taste
• 1 cup raisins

1. Preheat oven to 350 deg F. Spray a 9×13” pan or casserole dish with cooking spray.
2. Cook egg noodles according to package directions; drain.  
3. Combine the remaining ingredients together in a large bowl; add noodles and mix.  Transfer mixture to the prepared pan, cover with foil, and bake  for 15 minutes.  Remove foil cover and bake for an additional 20-25 minutes or until set and brown.

Click Here for More of Recipe Central

Black Forest Cake is one of those ‘WOW’ cakes for most people. This recipe gives you an easy way to replicate the effect of Black Forest Cake at home without hiring a professional cake decorator. In any case, Chocolate and Cream Cheese… who can say no to that??!!

Cheesecake Brownies a la Black Forest

Ingredients:

• 2/3 cup butter, chopped
• 10 oz good-quality dark chocolate, chopped
• 3 eggs
• 1 cup granulated sugar
• 1-1/2 cups all-purpose flour
• 1/4 cup sour cream
• 8 oz cream cheese, at room temperature
• Cherry Pie Filling
• Sweetened Whipped Cream (homemade or purchased)

1. Preheat oven to 350°F. Line a square 9” cake pan with aluminum foil; spray the lined pan with cooking spray.
2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool. Note: you can also melt the butter/chocolate in the microwave.
3. Whisk 2 of the eggs in a small bowl. Add whisked eggs and 2/3 cup of the sugar to the chocolate mixture and stir to combine. Add the flour and sour cream and stir until well combined.
4. Use an electric mixer to beat the cream cheese and remaining sugar in another bowl until smooth. Add the remaining egg and beat until just combined.
5. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a sharp knife to swirl to and create a marble effect. Bake in oven for 30 minutes or until a toothpick inserted into the center comes out clean. Allow brownies to cool in the pan for 1 hour. Store in the refrigerator.
6. To serve in Black Forest style, cut brownies into squares and dollop with cherries and whipped cream.

Click Here for More of Recipe Central

It’s that time of hear when all things ‘gourd’ are coming to the table.  We borrowed this little beauty from our friends at Peddler’s Son Produce….thanks gang!  You can eliminate the whipped cream topping and use vegetable stock for a true vegan dish.  Happy Fall One and All!!!

Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots       

Ingredients

• Olive oil
• 1 large onion, cut into 1/2-inch dice
• 1 large carrot, peeled and cut in 1/2-inch dice
• 2 ribs celery, cut into 1/2-inch dice
• 2 cloves garlic, smashed and finely chopped
• Kosher salt
• 1 large butternut squash, peeled and cut into 1-inch cubes
• 1 large russet potato, peeled and cut into 1- inch cubes
• 2 cups white wine
• 2 quarts chicken or vegetable stock
• 1 bundle thyme
• 2 bay leaves
• 1 orange, cut in 1/2
• Peanut or other neutrally flavored oil, for frying
• 2 large shallots
• 1 cup all-purpose flour
• 1 cup heavy cream
• ¼  teaspoon ground cinnamon

Directions

Coat a large pot over medium-high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. Add the squash and potatoes and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes. Add the wine and reduce by half.

Add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. * If the liquid level starts to get too low, water can be used to replace it.

Remove and discard the orange halves, thyme bundle and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.

In a saucepan heat about 1-inch of the oil over medium heat. Slice the shallots into thin rings. Just before frying, toss the shallots in the flour. Fry the shallots until they are crispy and brown. Remove to a paper towel and sprinkle immediately with salt.

Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon.

Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots.

Heidi is broadcasting the radio show from Oktoberfest this weekend, so, in honor of all things German, we’re giving you one of the national dishes of Germany. This is a tried and true recipe from my brother (chef disguised as a German teacher).

Sauerbraten (German Pot Roast)

Ingredients:

• 2 cups cider vinegar
• 2 cups water
• 1/3 cup brown sugar
• 1/2 tsp cloves
• 1/2 tsp allspice
• 1 Tbsp salt
• 1/2 tsp black pepper
• 1 tsp juniper berries
• 6 peppercorns
• 1 bay leaf
• 2 onions, diced, plus extra for roasting
• 4 1/2 lbs beef rump roast
• 3 carrots, chopped
• 2 stalks celery, chopped
• 10 gingersnap cookies, crushed

1. In a large saucepan over high heat, combine the first 11 ingredients (vinegar through onions); cover and bring to a boil. Remove from heat; set aside to cool.
2. Place roast in a resealable bag or container and pour over cooled marinade.  Refrigerate for 5 days (yes, 5 days!).   
3. After 5 days, drain off the marinade and pat roast dry.  Place beef in a roasting pan; add some of the marinade to the pan along with carrots, celery, and a little more onion.  
4. Bake at 325 degrees F until tender, approximately 4 hours.  Remove meat from roasting pan and keep warm.
5. To make the sauce, strain the leftover liquid from the roasting pan to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally.
6. Slice the meat and serve with the sauce.

Click Here for More of Recipe Central

Bring on fall/autumn and apple season!! Faced with a sea of apple recipes, this recipe for Apple Crumble is by far the best and easiest. My mom makes the recipe with rhubarb, but apples are a show-stopping alternative for fall.

Apple Crumble

Ingredients:

Crumble:

• 1-1/2 cups flour
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup brown sugar
• 1/3 cup butter

Filling:

• 5-6 cups sliced apples (use a mixture—Granny Smith, Gala, McIntosh, etc.)
• 1 cup granulated sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt

1. Preheat oven to 375 deg F. Coat a 9×9” baking pan with cooking spray.
2. Mix all dry ingredients for the crumble in a large mixing bowl. Cut in the butter until crumbly (coarse crumbs—it’s OK if some larger pieces of butter remain).
3. Press half of this mixture in prepared pan.
4. Mix apple slices, sugar, cinnamon and salt in another large bowl. Pour mixture over bottom crust (it will look FULL but the apples will shrink during baking).
5. Sprinkle the remaining crumble mixture over apples. Press down lightly.
6. Bake for 45-50 minutes or until apples are bubbly.
7. Serve with ice cream or whipped cream. YUM!

Note: if you use rhubarb, please use 1-1/2 cups of sugar in the filling… or prepare to pucker up!

Click Here for More of Recipe Central