Side Dishes

Bundt Noodle Kugel

Recipe from the kitchen of Wendy Eisenshtadt

Ingredients:

½ cup butter, melted and divided ¾ cup dark brown sugar 1 cup chopped walnuts 1 16 oz pkg medium noodles 1 tsp salt 4 eggs, beaten ½ tsp cinnamon 2/3 cup sugar 1 cup sour cream ¾ cup applesauce

Directions:

Spray Bundt pan with nonstick spray. Pour ¼ cup melted butter into pan. Place brown sugar on top of butter. Place chopped nuts onto sugar. Cook noodles and drain.

In large bowl, mix remaining ingredients together. Add noodles and mix thoroughly. Pour into pan and bake 1 hour at 350°F or until brown.

Remove from oven, turn upside down on plate and serve.

Amzalak Favorite Pineapple Kugel

Recipe from the kitchen of Miriam Amzalak

Ingredients:

12 oz pineapple (if using a can, drain the liquid well) 4 eggs 1/2 cup sugar 1/2 cup oil 1/2 cup flour 1 tsp vanilla 1 tsp baking powder

Directions:

Put in food processor or blend with immersion blender until pineapple is smooth and everything is mixed well. Put in a pie crust and bake at 350°F for 40 minutes.

This recipe can be used without the pie crust and placed in a 9x9 pan or doubled in a 9x13 pan. Freezes excellent and defrosts well on the counter or in the fridge. You can freeze it raw or baked.

My Great-Grandmother’s Award-Winning Noodle Kugel

Recipe from the kitchen of Sarah Strasberger Ingredients:

12 oz wide noodles 4 oz butter or margarine 6 eggs 1 cup sour cream 1 cup cottage cheese ½ cup sugar ½ cup milk ½ cup golden raisins 1 tsp ground cinnamon Topping: 1 cup corn flakes, crushed to crumbs 1 cup brown sugar ¼ cup butter, melted

Directions:

Preheat oven to 350°F .

Cook noodles in boiling, salted water until tender. Drain and add butter. Set aside.

Beat together eggs, sour cream, cottage cheese, milk, sugar and cinnamon. Fold in raisins.

Add egg mixture to noodles. Pour into greased 8x12-inch baking dish.

Mix together topping ingredients and sprinkle over kugel. Bake for 1 hour. Serves 10-12.

Five Ingredient Noodle Kugel

Recipe from the kitchen of Chef Annabel Cohen

Don’t be turned off by the few ingredients in this dairy kugel. It’s delicious and has all the basics. If you want to add extras, go ahead. Ingredients: Directions:

1 lb wide egg noodles dry, cooked al dente 2 cups cottage cheese 2 cups sour cream 6 large eggs 1 cup sugar Optional additions: 1 cup of golden raisins 1 cup of apricot preserves A little cinnamon on top Well-drained can of crushed pineapple 1 cup or 2 of minced apples Preheat oven to 350°F.

Spray a 9 x 13 baking dish with nonstick cooking spray. Set aside. In a large bowl, combine all the kugel ingredients and pour the mixture into the prepared pan. Bake, uncovered for 45-60 minutes, or until golden and the custard is set. Cut into squares and serve. Makes 20 servings.

Carole’s (Susan Goutkovich’s Mother) Classic Kugel Recipe from the kitchen of Susan Goutkovich

Ingredients:

2 bags of Manischewitz wide egg noodles 6 eggs, beaten 1 16 oz container of cottage cheese 1 16 oz container of sour cream 1 8 oz pkg cream cheese 1 tsp vanilla 1+1/2 cups of sugar (optional brown) 1/2 tsp salt 1 stick butter (melted) Cinnamon

Directions:

Preheat oven to 350°F.

Coat a 9x11 glass pan with melted butter and scatter a bit of sugar and a dash of salt on bottom of dish.

Prepare noodles as directed on package. Mix together eggs, cottage cheese, sour cream, cream cheese, vanilla.

Add sugar and salt. Pour over noodles and combine well.

Pour mixture into prepared glass pan and scatter a bit of sugar and a dash of salt on top. Bake covered for an hour and uncovered for last 1/2 hour.

Make sure you dot enough butter on top to make sure it’s crispy on top! Let cool, then slice, serve & enjoy with family and friends.

“I Want More” Gooey Potato Kugel

Recipe from the kitchen of Miriam Amzalak

Ingredients:

4 large eggs 5 Tbs oil 2 tsp salt Pinch of pepper 1 big onion or two small 6-8 large yellow or red potatoes 1 cup boiling water

Directions:

Mix eggs, oil, and salt into a bowl. Peel the potatoes and put in a food processor with the onion. Add the potatoes to the egg/oil/salt mixture.

Add the boiling water and mix quickly (so as not to cook the eggs). Pour the batter into a greased 9x13 pan and bake immediately. Bake until the top is dark brown, about 2 hours on 350°F.

Kugel freezes well, must follow reheating directions: Put frozen baked kugel directly in oven on 410°F and bake for an hour and fifteen minutes. Check that it is hot in the middle. If not, bake for another 30 minutes until the whole kugel is hot. Doesn’t freeze well raw.

Potato Salad with Lemon-Dill Vinaigrette

Recipe from the kitchen of Debbie Feit

Ingredients:

2 lbs potatoes (recipe calls for yukon gold or russet; I used redskin) 1 cup celery, diced ½ cup red onion, finely chopped 2 Tbs capers (easily skipped if you don’t care for them; I didn’t use) ¼ cup olive oil 3 Tbs lemon juice, freshly squeezed ½ tsp dried dill (I used more) 1 tsp salt 1 dash black pepper

Directions:

Cut up potatoes and cook until fork tender; drain and transfer to a bowl. (You can peel if you prefer; I didn’t.) Add the celery and onion to the potatoes. Prepare the dressing: Combine remaining ingredients and stir well.

Pour over the still-warm potatoes and stir gently to combine. If desired, add more salt, pepper or lemon juice to taste.

Russian Potato Salad (Olivie)

Recipe from the kitchen of Yuliya Gaydayenko

Ingredients:

3-4 medium boiled potatoes 5-6 hard-boiled eggs Cooked meat (boiled beef or smoked turkey or chicken breast) 3-4 pickles 1 can of young sweet peas 1 medium size onion Salt, pepper, mayo

Directions:

Chop all ingredients, add sweet peas, mayo, salt and pepper to taste.

Sweet Potato Casserole

Recipe from the kitchen of Danielle Schilhaneck

Ingredients:

3 cups cooked sweet potatoes (about 4 potatoes) ½ cup granulated sugar ¼ cup melted butter 2 beaten eggs 1-3 Tbs vanilla extract (truly to taste preference – I prefer 1 Tbsp!) 1/3 cup milk Topping: 1/3 cup melted butter ½ cup flour 1 cup brown sugar ½ cup – 1 cup broken pecans (measure with heart)

Directions:

Blend ingredients with electric mixer so that a smooth consistency is obtained.

Put it in a greased 9 x 13 baking dish. Sprinkle topping on blended mixture. Bake uncovered for 25 minutes at 350°F.

Sweet Potato Soufflé

Recipe from the kitchen of Shari Beth Goldman Submitted by Rimma Shapiro

Ingredients:

1 13 oz can sweet potatoes 1 ½ cup sugar 6 Tbs butter or margarine (softened) 2 eggs ¼ tsp nutmeg ½ tsp cinnamon 1 cup milk (can use soymilk or rice milk)

Topping: ½ cup brown sugar 1 cup chopped pecans ¾ cup crushed cornflakes 4 Tbs melted butter

Directions:

Preheat oven to 350°F.

Cream together sugar and butter. Add eggs and blend well, followed by sweet potatoes and spices. Add milk.

Pour into large casserole or soufflé dish and bake until firm and a knife inserted in the middle comes out clean. Bake 1 hour and 15 minutes.

Meanwhile, combine melted butter and brown sugar. Add pecans and cornflakes; mix well. Once the soufflé is firm, spread the crumb mixture over top and bake 15 minutes.

Cheesy Potatoes

Recipe from the kitchen of Ilene Bernstein

Ingredients:

32 oz bag of frozen hash browns 16 oz of shredded cheddar cheese 16 oz of sour cream 1 stick of butter 1 can of Cream of Chicken soup 12 oz milk

Directions:

Preheat oven to 325°F.

Melt a stick of butter.

Stir together melted butter, soup, milk and sour cream.

Mix in cheese, then mix in hash browns.

Place in a 13x9 inch pan. Do not grease pan, this will cause the potatoes touching the pan to overcook. Bake uncovered for 1 and ½ hours.

Bean Salad

Recipe from the kitchen of Linda Klein

This is a recipe I stole from my mother-in-law. It may very well have come from a magazine or cookbook, but it’s one of the many things I didn’t think to ask about. Ingredients: Directions:

1 can cut green beans 1 can cut wax beans 1 can dark red kidney beans 1 can quartered artichoke hearts 1 can sliced mushrooms 1 ½ cups chopped celery 1 medium sliced onion (I usually use a Spanish onion) 1 tsp sugar (or the equivalent of sugar substitute) 1 Tbs Spice Island Fines Herbs ¼ tsp Tabasco sauce ½ cup salad oil ¼ cup tarragon vinegar ¼ cup parsley I usually rinse all the canned vegetables before using. Combine the vegetables in a large bowl. (I have sometimes added chick peas as well.) Pour the tarragon vinegar into a container and add the sugar. Stir until dissolved.

Add the Tabasco, Fine Herbs and salad oil and shake until well blended.

Pour over vegetables and refrigerate for several hours or overnight. To serve: sprinkle with parsley.

Balsamic Brussels Sprouts with Apples

Recipe from the kitchen of Chef Annabel Cohen

Ingredients:

2 lbs fresh brussels sprouts, stem ends trimmed and halved if large 2 large granny smith apples, peeled or unpeeled, cut into 1 inch chunks 2 cups peeled red or Bermuda onion chunks 3 Tbs extra-virgin olive oil, or as needed Salt and pepper to taste Balsamic glaze or vinegar, to taste

Directions:

Preheat oven to 375°F.

Line a large rimmed baking dish with foil or parchment. Set aside. Combine all ingredients in large bowl and toss well.

Arrange in a single layer on the baking sheet.

Cook in the oven uncovered (roast) for about 30 minutes.

Arrange on a serving dish and serve hot, warm or at room temperature drizzled with balsamic vinegar or glaze. Makes 8 servings.

Yuliya’s Eggplant Mix

Recipe from the kitchen of Yuliya Gaydayenko

Ingredients:

1 medium to large eggplant 2 small zucchini (optional) 2 large cooking (or sweet) onions 2-3 Roma tomatoes (or other tasty tomatoes) 1 large sweet pepper 1 jalapeno pepper (optional) 2-3 cloves of garlic Parsley, cilantro Salt, pepper, olive oil

Directions:

Chop all ingredients in separate bowls. Pour a spoon of olive oil on chopped eggplant and shake the bowl to coat. Fry eggplant (and if using, zucchini). Separately fry onion and then add to eggplant skillet. Separately fry tomatoes and peppers and add to eggplant. Add jalapeno pepper if desired. Add garlic, parsley, cilantro, and spices as desired.

Let cool down and enjoy!

Best Super Moist Corn Bread

Recipe from the kitchen of Michal Goldberg

lecremedelacrumb.com/best-super-moist-cornbread/

Ingredients:

2 cups flour 1 cup cornmeal 1 cup sugar 1 ½ Tbs baking powder 1 tsp salt ½ cup (8 Tbs) butter- melted ½ cup oil 1 ¼ cups milk 3 large eggs honey and extra butter for serving - optional

Directions:

Preheat oven to 350°F and grease a 9x13 inch pan. In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl mix together butter, oil, milk, and eggs. Add wet ingredients to dry ingredients and mix until combined. Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter). Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week

One Pan Mexican Quinoa

Recipe from the kitchen of Helen Zakharova

Ingredients:

1 Tbs olive oil 2 cloves garlic, minced 1 jalapeno, minced (optional) 1 cup quinoa 1 cup vegetable broth 1 15 oz can black beans, drained and rinsed 1 14.5 oz can fire-roasted diced tomatoes 1 cup corn kernels, frozen, canned or roasted 1 tsp chili powder 1/2 tsp cumin Kosher salt and freshly ground black pepper, to taste 1 avocado, halved, seeded, peeled and diced Juice of 1 lime 2 Tbs chopped fresh cilantro leaves

Directions:

Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.

Yuliya’s Mushroom Pie

Recipe from the kitchen of by Yuliya Gaydayenko

Ingredients:

A half of one sheet of puff pastry 2 small packs of any mushrooms (white button work well) 2 large onions Spices to taste: salt, black pepper, paprika, hot pepper flakes, etc.

Directions:

Slice mushrooms and onions and fry separately (onions until golden) then mix in one bowl. Add spices – should be a little spicier than you would regularly do due to bland pastry. Take out frozen puff pastry sheet and leave out for 15-20 minutes, completely covered by plastic. Roll out half sheet of puff pastry until it’s about twice the width and about the length of your baking sheet. Put mushroom/onion stuffing in the middle (closer to the “closing” side) of the pastry sheet. “Wet” the closing borders with egg wash. Close the pastry, so you have an enclosed pie (you can use a fork to help press sides together), make vent slices in the dough on the top and brush egg wash over it. Place in the preheated oven (365–370°F) for about 18-20 minutes or until golden on the top.

Tangy Citrus Rice

Recipe from the kitchen of Lynn Breuer

Ingredients: Directions:

1 cup Uncle Ben’s instant brown rice 1 red bell pepper ½ small can sliced water chestnuts 1 large Spanish onion 8 oz sliced mushrooms 1 ½ Kosher hot dogs (optional) 1 ½ cans tomato sauce 1 packet onion soup mix 1/3 can pineapple tidbits and juice 2/3 cup pineapple orange juice Olive oil Salt 3 shakes seasoned pepper Cook rice per package directions. Sauté chopped onions in olive oil or Pam.

Add pepper, then hot dogs, water chestnuts, mushrooms and pineapple. When cooked, add to rice, add liquids and onion soup mix. Bake uncovered at 325°F for 1 hour.

Cover when starts to brown.

Vegetable Muffins

Recipe from the kitchen of by Risa Berris

Ingredients:

6 Tbs butter and/or olive oil ¼ cup chopped pepper, any color 1 cup chopped onion ½ cup chopped celery 1 ½ cups grated carrot 1 10 oz package frozen chopped spinach 3 eggs, beaten 1 ½ tsp salt Dash of pepper ¾ cup matzoh meal (regular or whole wheat)

Directions:

Preheat oven to 350°F.

Sauté pepper, onion, celery and carrots in butter or oil for about 10 minutes.

Cook spinach as per package and drain. Once spinach is cool squeeze out moisture. Combine sautéed vegetables with spinach in bowl. Add eggs, salt, pepper and matzo meal and combine.

Spoon into lightly greased muffin tin. Bake 45 minutes until firm. Let cool 10 minutes before removing. Makes 12 muffins.

Savory Squash (Pareve)

Recipe from the kitchen of Becky Eizen

Ingredients:

2 boxes squash, thawed 1 cup flour 1 cup sugar 3 eggs or 6 egg whites 1 stick margarine or ½ cup Health Baking fat substitute Splash of vanilla Cinnamon Cooking spray

Directions:

Preheat oven to 350°F.

Place all ingredients in food processor until smooth.

Spray 9x11 baking dish with cooking spray. Pour mixture into dish, top with cinnamon. Bake at 350°F for 1 hour or until top cracks.

Serves 6-8.

Snacks