Recipes published in ‘Kugels’

Onion Soup Fondue

Recipe

26 Feb

ONION SOUP FONDUE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Unsalted butter
5 Large onions — thinly sliced
8 c Beef broth
1 t Chicken stock base
White pepper
12 oz Jack cheese
French or sourdough bread*

*Note: Bread should be sliced 1-in. thick.
Melt butter in large kettle, add onions and saute
until transparent but not browned. Add beef broth and
chicken stock base. Cover and simmer 2 to 3 hours.
Remove from heat and refrigerate overnight or several
hours. Discard chilled surface fat. Reheat and season
to taste with white pepper. Slice cheese into 12
slices. Lightly toast 12 bread slices and top each
with 1 slice Jack cheese. Pour soup into individual
ovenproof serving bowls and top with slice of bread
and cheese. Run bowls under broiler just until cheese
bubbles and is soft but not browned.

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Filed under: Kugels, Pesach, Vegetables

Pinto Beans

Recipe

12 Oct

Pinto Beans

Recipe By : Bill Hatcher
Serving Size : 6 Preparation Time :0:20
Categories : Beans Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb pinto beans — dry
1 med smoked ham hock
4 boullion cubes — optional
1 med onion — chopped
1 clove garlic — minced
1 rib celery — chopped
1/2 med bell pepper — chopped
2 tsp chili powder — or more to taste
2 tsp oregano
1 tsp cumin
crushed red pepper — to taste
salt — to taste
black pepper — to taste

Pick through beans to remove rocks, dirt, etc. Rinse liberally 3 times,
cover with water and bring to a boil. Boil 2 minutes and shut off heat.
Allow beans to set about 2 hours. Alternatively, beans may just be soaked
over night in cold water after washing.

Add all remaining ingredients except salt and black pepper and bring to a
boil; simmer covered until beans are at desired tenderness, about 1 1/2
hours. Add water as needed. Add salt and black pepper last few minutes of
cooking.

Virtually everything except the beans is optional; adjust for personal
taste. Good with 3 or 4 slices of bacon substitued for ham hock, or omit
both and use 2 tbs oil.

Serve with hot cornbread, green onions and fresh sliced tomatoes.

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Filed under: Kugels, Pesach

General Tsos Chicken Ii

Recipe

4 Jul

Title: GENERAL TSO’S CHICKEN II
Categories: Main dish, Poultry, Chinese
Yield: 6 servings

1/2 c Cornstarch
1/4 c Water
1 1/2 ts Minced garlic
1 1/2 ts Minced ginger
3/4 c Sugar
1/2 c Soy sauce
1/4 c White vinegar
1 1/2 c Hot chick broth
1 ts M.S.G. (optional)
3 lb Dark deboned chicken meat
-cut into large chunks
1/4 c Soy sauce
1 ts White pepper
1 Egg
1 c Cornstarch
1 c Salad oil
2 c Scallions, diced
16 sm Dried hot peppers

To make sauce, mix cornstarch and water together.
Add garlic, ginger, sugar, soy sauce, vinegar and
wine. Then add chicken broth and M.S.G. and stir
until sugar disolves. Refrigerate until needed.
In separate bowl, mix chicken, soy sauce and
pepper. Stir in egg. Add cornstarch until chicken is
coated evenly. Add oil to help separate chicken
pieces. Divide chicken into small quantities and
deep-fry at 350 degrees until crispy. Drain on a
paper towel. Place a small amount of oil in wok and
heat until wok is hot. Add scallions and peppers and
stir-fry briefly. Stir sauce; add to wok. Place
chicken in sauce and cook until sauce thickens. Add
either cornstarch or water as needed. Serve with rice.
Serves 6 – 8.

From: Stephanie da Silva

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Filed under: Jewish, Kugels, Low Fat Cal, Low Fat Low Cal, Pasta

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Recipes published in ‘Kugels’

Onion Soup Fondue

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