Saute the onion well on your stovetop (do not burn).
Transfer to a baking dish (I use a foil pan) and add steak with 2 tablespoons of oil. Bake at 400 degrees for 30-40 minutes, covered.
Transfer the raw kugel to the hot pan, taking care to pour the entire kugel to hide the meat .Uncover and return to the oven.
Bake until well browned. If leaving overnight keep in a 250 degree oven or on the hot plate covered.
ixture aside.
For the kugel: Cook the egg noodles in
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
Drain before adding to the recipe later.
Start the soup
prinkle on top of kugel.
Cover kugel with foil and bake
he chicken with oven-roasted Jerusalem artichokes.
ish among plates. Serve with Jerusalem Artichoke Pickles and warm
ith salt
Potato Kugel Mixture
Combine potatoes, eggs
food processor is because Jerusalem artichokes have a unique consistency
Preheat oven to 350 degrees F (175 degrees C).
Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
inutes before serving.
The Jerusalem Artichokes should be slightly crunchy
iving Everyday Cookbook.
NOTE: Jerusalem artichokes are tubers and have
Wash the Jerusalem artichokes well and crisp in ice water. Sprinkle with salt and pepper to season.
Eat out of the hand as you would radishes.
aking dish. I transfer the kugel to a foil-lined baking
stirring occasionally.
Add the Jerusalem artichokes, coating with the butter
Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
Drain & place artichokes in a food processor with the butter & milk & process until smooth.
To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
Serve the brushetta with the artichoke hummus.
ith cooking spray.
Pour kugel mixture into casserole.
Mix
0 minutes or until the kugel is just set in the
In a large mixing bowl, combine the cheese, sour cream, milk and half of the melted butter.
Beat the eggs together with the sugar and vanilla and add to the cheese mixture.
Add the cooked noodles and the raisins (if using).
Turn into a large buttered pan or into two smaller ones (this makes a lot of kugel!).
Top with the remaining melted butter.
Mix the cinnamon and sugar together and sprinkle on top.
Bake at 180 degrees Celsius for approximately one hour or until lightly browned.
May be frozen and reheated.
Heat oven to 350 degrees F.
For topping, coarsely crush cereal and mix with sugar and cinnamon.
For kugel, pour melted butter into a 13 by 9 inch (3. 5 litre) baking pan.
Sprinkle with half of cereal topping.
Beat eggs and sugar together in large bowl.
Add cream cheese and mix until smooth, then stir in milk.
Add noodles and raisins; mix well.
Carefully pour noodle mixture into prepared pan.
Sprinkle with remaining cereal mixture.
Bake until set, 45-50 minutes.
Serve warm or at room temperature.