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Recipes
Noodle Kugel
By SEFeiler
This kugel won first prize at Yiddishkayt Los Angeles, an organization promoting Yiddish language and culture, at t...
- Butter (for the dish)
- Salt, to taste
- 16 ounces medium egg noodles
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 6 ounces cream cheese, at room temperature
- 1 cup honey
- 5 eggs
- 1 cup sour cream
Richard's Grandmas chicken casserole
By SEFeiler
Bake at 250 for 2 1/2 hours
- cup of white rice
- 1 can cream celery
- 1 can cream of mushroom
- 1 can cream of chicken
- Chicken Qtrs or Thighs
- Butter
- Salt/Pepper
Blueberry Muffins
By SEFeiler
Preheat oven to 375 degrees
- 1 cup superfine sugar
- 1/4 cup butter
- 1 cup milk
- 1 egg
- 1 1/3 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 3/4 -1 cup fresh blueberries
Emeril's Sweet and Tangy cole slaw
By SEFeiler
Combine the sugar and vinegar in a small saucepan and heat, stirring occasionally, until the sugar has dissolved
- 1 1/3 cups sugar
- 1 cup white vinegar
- 2 1/2 pounds cabbage, cored and shredded
- 2 cups finely chopped celery
- 3 medium carrots, shredded
- 1 green bell pepper, stemmed, seeded, and finely chopped
- 2/3 cup finely chopped onion
- 1 teaspoon celery seeds
- 1 teaspoon mustard seeds
- Salt and freshly ground black pepper
Sweet Potatoe Casserole
By SEFeiler
1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender
- 4 1/2 pounds sweet potatoes
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups cornflakes cereal, crushed
- 1/4 cup chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
- 1 1/2 cups miniature marshmallows
Paula Deen's basic meatloaf
By SEFeiler
Preheat oven to 375 degrees F
- Topping:
- 1 pound ground beef
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 egg, lightly beaten
- 8 ounces canned diced tomatoes with juice
- 1/2 cup quick-cooking oats
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon prepared mustard
Roumalade Sauce
By SEFeiler
Combine all ingredients in the bowl of a food processor and process for 30 seconds
- 1/4 cup fresh lemon juice
- 3/4 cup vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped green onions
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 2 tablespoons prepared horseradish
- 3 tablespoons Creole whole-grain mustard
- 3 tablespoons prepared yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped parsley leves
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground black pepper
Loaded Potatoe Soup
By SEFeiler
Pierce potatoes with a fork
- 4 (6-ounce) red potatoes
- 2 teaspoons olive oil
- 1/2 cup prechopped onion
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk, divided
- 1/4 cup reduced-fat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, halved
- 1/3 cup shredded cheddar cheese
- 4 teaspoons thinly sliced green onions
Breakfast Casserole
By SEFeiler
Brown sausage in a skillet and drain
- 1 lb. sausage (1/2 hot and 1/2 mild is a treat
- 24 oz pkg. hash browns (diced preferred
- 9 lg eggs, slightly beaten
- 3/4 cmilk 8 oz shredded cheddar cheese
- 1/4 melted butter
Hashbrown Casserole
By SEFeiler
Danny said he has used monterrey jack – marble/white mix_ but sharp cheddar brings out the flavor better
- 1 bag of shredded hashbrowns
- 1 8oz can of sour cream
- 1 can of cream of chicken soup
- 2 med size onions (chopped)
- 1 small bag shredded sharp cheddar cheese*