8 oz extra wide dried egg noodles
7 tbs butter, melted
6 large eggs
1 tsp kosher or sea salt
1 c sugar
1 pint (16 oz) small-curd cottage cheese
1 ½ c sour cream
1 container (15 oz) whole milk ricotta cheese
1 pkg (3 oz) cream cheese, at room temperature
2 c. milk
1 c golden raisins
2 tablespoons cinnamon
Cook noodles until al dente. Toss with 6 tbs butter and set aside. Butter 9 x 13 glass dish with remaining 1 tbs butter.
In a large bowl whisk eggs until blended and then whisk in the salt and sugar. Using a rubber spatula or large spoon, add the cottage cheese, 1 cup of sour cream, the ricotta cheese and the cream cheese and mix until combined. Add the milk, raisins, and noodles and mix gently until combined.
Pour mixture into prepared baking dish. Sprinkle with the cinnamon.
Bake uncovered until the kugel is set and the sides are lightly browned, about 1 ½ hours. (The kugel can be baked up to 2 days in advance, allowed to cool, covered, and refrigerated. Bring to room temperature and then cover and reheat in a preheated 250-degree oven until hot – about 40 minutes.)
To serve, cut into 2-inch squares and transfer to a warmed serving platter, or serve directly from baking dish. Alternatively, cover and keep warm for up to 1 hour before serving. Put the remaining sour cream in a small bowl and pass at the table for diners to add a dollup.
My mother loved to have leftover kugel in a bowl with half-n-half. I don't personally care for the sour cream dollop, but that's what this recipe calls for. Also - you know I love a make ahead recipe so this one is a keeper. It's wonderful as a side dish to brisket, which is how I usually do it!!
3 pounds Yukon Gold potatoes
1 stick unsalted butter
3/4 to 1 cup buttermilk, shaken
1/2 teaspoon fresh ground black pepper
1. In a large pot bring water and 2 tablespoons salt to a boil. Add peeled and cut cubes of potatoes to water and bring back to a boil. Lower heat and simmer until tender when pierced with fork.
2. Melt butter.
3. When potatoes are done, drain and mash with mixer. Add melted butter and buttermilk. Add 2 teaspoons of salt and pepper to taste. To keep warm place bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot whole milk to keep them creamy.
Her recipe calls to add a little whole milk also, but I don't keep whole milk in the house, plus I don't think it needs it. I do add a bit of 1% milk if it needs thinning. This is about the only way I like to make mashed potatoes anymore.
2 pounds small fresh green beans
½ tsp salt
¼ cup butter or margarine
¼ cup chopped pecans
1 tsp salt
¼ tsp pepper
1. Cook green beans and ½ tsp salt in boiling water to cover in a Dutch oven 8 minutes or until crisp-tender. Drain. Plunge into ice water to stop the cooking process; drain again.
2. Melt butter in a large skillet; add pecans, and saute until butter is lightly browned.
3. Add green beans to skillet; sprinkle with 1 teaspoon salt and pepper. Yield 8 servings.
I make this all the time. We love it!!!
Bake at 350 degrees for 45 min. (Serves 6 or 7)
1 lb cooked carrots or 1 large and 1 small canned carrots)
1 stick butter
Take carrots drained, heat in microwave, then throw in blender with melted butter, blend well, add 1/2 cup sugar, 1 tsp vanilla, 3 eggs, 2 dash nutmeg, 2-3 dash cinnamon, blend again. Pour into 1 quart greased casserole dish.
Topping: 1/4 c. butter, dash cinnamon, 3 tbsp brown sugar, 1/4 cup chopped pecans and mix up good and sprinkle on top.
No one will ever guess this is carrots. So Yummy.
1 ½ lbs. Brussels sprouts, trimmed
1/3 cup butter
1 cup crushed cheddar cheese crackers
¼ cup grated Parmesan cheese
1. In a 2-quart saucepan, cover sprouts with water. Cover and simmer for 15 minutes or until crisp-tender; drain and keep warm.
2. In a skillet, melt butter over low heat. Add crushed crackers and stir until golden brown. Remove from heat and stir in cheese.
Place sprouts in a serving dish and top with crumbs
So rich and creamy, and unbelievably easy to make with just 5 ingredients. From Damn Delicious Recipes
3 (15-25 ounce) cans whole kernel corn, drained
1 cup milk
1 tablespoon sugar
¼ tsp pepper
8 ounces cream cheese, cubed
½ cup (1 stick) unsalted butter, cut into thin slices
1. Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
2. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
3. Serve immediately.
¾ stick of butter
3 c. mashed sweet potatoes (from a can, well drained, then mashed)
½ c. evaporated milk
1 c. sugar
½ t. cinnamon
½ t. nutmeg
1 t. salt
¼ to ½ t. vanilla
Mix all together and put in a baking dish. Squeeze a half of orange over top for a little extra flavor
Bake 400 degrees for about 20 minutes.
Spread the topping over and bake 10 minutes more.
2/4 c. crushed corn flakes
1 c. brown sugar
½ c. chopped pecans
Melted butter, ½ c. or so, until the topping is nice and crumbly but not wet.
2 medium butternut squash, peeled and cut into chunks
½ cup sugar
¼ cup milk
2 tbs butter
1 tsp vanilla extract
¼ tsp ground cinnamon
¼ tsp ground nutmeg
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
In a small mixing bowl beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2 qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 30-35 min or until a thermometer inserted near the center reads 160 degrees. Yield 6 servings.
Nutrition Facts: ¾ cup equals 246 calories, 6 g fat (3 g saturated fat), 82 mg cholesterol, 75 mg sodium, 47 g. carbohydrate, 9 g fiber, 5 g protein.
1 ½ lb asparagus spears
2 – 3 cloves garlic, thinly sliced
2 -3 tbsp. olive oil
¼ tsp. salt
¼ tsp pepper
1. Preheat oven to 450 degrees. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1 baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
2. Roast for 10 to 15 minutes or until asparagus is crisp-tender, stirring once halfway through roasting.
Serve immediately. Makes 6 servings
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