Posts Tagged ‘sour cream’

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Baked Angel Hair Pasta

April 27, 2011

For years I tried to obtain the perfected “baked spaghetti”.Like Goldilocks I could never find the one that was “juuuust right”.  Finally I received a most interesting recipe from a friend, a few tweaks of my own and here it is. This is a great when you are asked to bring a dish to share, as it never fails.Creamy and moist, and holds its shape without falling apart.If you are tired of conventional lasagnes and shells,you will love this.

  • 1 lb. angel hair pasta (you can use any regular to thin pasta strings- we prefer the delicateness of the angel hair and how it holds together)
  • 1 stick of butter cut in tablespoons and at room temp
  • 3 eggs
  • 8 oz. shreddded mozzarella
  • 1 C. shredded GOOD Quality parm (please no green cans!)
  • 2 C.  Sauce- your choice but it works best with a thicker sauce.I use my Eggplant Tomato Sauce,or what you are seeing here is some frozen Red Cherry Pepper Sauce I had in the freezer- thumbs up on this one)
  • 1 pint sour cream
  • Italian Seasonings, driedparsley,salt ,pepper to taste

Lightly coat a 9×13 pan with olive oil. Pre heat oven to 350 degrees.Boil salted water and cook pasta to al dente. While pasta is cooking beat butter and eggs and 3/4 of the parmesean together. Add seasonings.Drain pasta and cool just a bit, so it doesn’t scramble eggs. Add warm pasta to egg mixture,stir until just combined.Add seasonings and stir until evenly dispersed.

Pour into baking pan and flatten out mixture.Allow to sit for 5 minutes. Evenly spread sour cream over all.

 I sprinkle a little more Italian seasoning  over sour cream too.

Evenly pour sauce over top,cover tightly with foil and bake for 45 minutes.

Sprinkle mozarella, remainder of parm and  a few more shakes of seasonings on  top to give it color.Bake about 15 minutes until cheese is gooey and lightly browned.

Cut and serve with garlic bread … you will make this again and again for your family and friends.

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Kugel (Noodle Pudding)

November 20, 2010

Every Jewish family has their version of  kugel. Made with potatoes (usually savory) or noodles (on the sweet side) eggs, and seasonings and  baked. I hesitate to call it a pudding but by definition it is.Not quite custardly either. My recipe is a combination (I think!) of how my Mom and my Aunt Lena made it. Not many of the family recipes are written down.  It doesn’t last very long when I make it,the kids love it and so do I.It makes a nice and different side and is filling enough to eat alone for lunch.Or as a snack..or dessert after you’ve had it as a side for dinner! You get the idea-it’s that good.

  • 16 oz. bag medium wide noodles (sometimes called ribbons)
  • 4 eggs
  • 1 C. cottage cheese (I use small curd -no fat)
  • 1 8oz. pkg. cream cheese(no fat or fat)
  • 1 C. sour cream (no fat is fine)
  • 1 C.crushed pineapple
  • 1 T. vanilla
  • 1/2 C. apricot preserves ( or blackberry- whatever you prefer)
  • 2 T. cinnamon
  • 2 T honey

Boil noodles just to al dente. Do not overcook them.Transfer them to a lightly buttered 13 x 9 deep pan. Set aside.

Beat cream cheese until smooth. Add eggs one at a time and beat well after each one.

                                                                                                                     TWINS!!!!

Add to egg and cream cheese mixture in no particular order: pineapple, cottage cheese,  sour cream,  vanilla and one tablespoon of cinnamon.Stir til well combined.

Pour mixture over noodles and stir to coat. By spoonfuls drop the preserves  in rows about an inch apart.

Push the preserves down a bit so that they are covered by noodles.(hide them so to speak ) Sprinkle with remaining tablespoon of cinnamon. (We also like extra cinnamon as you can see- you decide amounts for what your family likes!) Drizzle the honey over the top.

Cover with foil and bake one hour at 350 degrees. We like the top a little crunchy so I uncover and bake about 20-25 minutes longer. Otherwise keep it covered and bake same additional time.

Remove from oven and cut into squares.

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Cucumber Dill Slaw

November 12, 2010

Cool,creamy and made with my favorite herb, fresh dill. After having some,and some more, Micaela said “I want to eat it all but I know you want some”. Next time I will make double!

  • 3 fresh,hard cucumbers, peeled and seeded
  • 1/4 C. sour cream
  • 1 shallot, minced
  • 1 clove garlic, pressed
  • 1 T. white wine or Champagne vinegar (I used a garlic white wine vinegar)
  • 1/2 t. white pepper
  • 2 heaping T. fresh dill

Using a julienne slicer on your grater,or a mandolin if you are lucky enough to own one,cut cucumber into 1/2 inch wide strips.some will stay as long as the cucumber,some will break as the cucumber gets smaller. A paring knife is also fine for this step.Place the strips in a colander and sprinkle a scant amount of Kosher salt on them,knead to soften. rinse and squeeze out as much water as you can.

Whisk sour cream with vinegar,shallot,and garlic.Season with white pepper.

Fold cucumber and dill in gently.

Refrigerate at least an hour if not more. (The second hour after I made it…..it was gone!)