Archive for the ‘Pasta’ Category




  • 1 package frozen smoked chicken ravioli
  • 3 tablespoons butter
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon kosher salt
  • Pinch crushed red pepper flakes
  • 3 tablespoons chopped walnuts or pecans, toasted
  • 2 tablespoons freshly grated Parmesan cheese


  1. Cook ravioli according to package directions; drain and keep warm.
  2. While the ravioli are cooking, melt butter in a sauté pan large enough to accommodate the ravioli, over medium heat, stirring occasionally. When the butter begins to turn golden brown, remove pan from heat and let sit for about 1 minute. Whisk in vinegar, salt, and red pepper flakes.
  3. Place ravioli in butter sauce in pan, turning gently to coat. Warm over low heat, then pour out onto serving platter. Sprinkle with toasted walnuts and Parmesan cheese and serve immediately.
Makes 2 servings.

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Noodle Kugel

Noodle Kugel


2  (16-ounce) bags of wide egg noodles 

6 large eggs

2 cups granulated sugar

1 cup light brown sugar (not tightly packed)

16 ounces sour cream (may used half sour cream and half cottage cheese)

1 stick butter, melted

1 tablespoon vanilla


2 cups bread crumbs (from toasted challah or potato rolls)

½ stick melted butter

2 tablespoons to ¼ cup light brown sugar

About 1 tablespoon ground cinnamon


Cook the noodles according to package directions and drain. Grease a 13-by-9-inch ovensafe baking dish. Preheat oven to 350 degrees.

Combine the cooked noodles, eggs, granulated sugar, brown sugar, sour cream, butter and vanilla. Spread in the baking dish.

Combine the bread crumbs with the cinnamon and brown sugar. Add the melted butter and toss to coat crumbs. Sprinkle all over the top of the kugel.

Bake 45 minutes to 1 hour, until brown on top and bubbling around the sides. Remove from oven and let cool. Wrap well with plastic wrap and aluminum foil, then freeze if desired.

Remove from freezer and thaw at room temperature about 30 minutes, until soft enough to cut. Cut into squares and place on a baking sheet. Warm in a 350-degree oven (or 300 degrees in a convection oven) for about 30 minutes until headed through.


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 Apple Supreme Kugel

While living in Charleston, South CarolinaKahal Kadosh Beth Elohim’s  sisterhood hosted a Kugel Cook-Off.  Can you imagine what a pleasing delight this event turned out to be?    KKBE’s (short for Kahal Kadosh Beth Elohim), bakers and cooks  got out their loved and treasured kugel recipes and began to practice until they thought their recipe was a winner.  

There were several categories — with sweet, savory, and traditional being the most popular.  I decided to bring in Ken’s mother’s traditional as well as a new recipe that I had never made before, but intrigued me.  When you see the ingredients, you may see why. 

Judges were brought in — with one being Nathalie Dupree, who is the Post and Courrier’s weekly food journalist.  

There were many great-tasting kugels on display and to my delight, my new recipe placed second within the sweet category.  I will treasure the memory of this cook-off as well as my love for Charleston, SC, KKBE and our delightful family of friends. 

Should you decide to make this kugel, please know that it is addictive and you will want to make it over and over again. 

Honour your guests with this delightful kugel at your next dinner party, I assure you, they will dearly love the apples, cinnamon and the hint of wine and the richness of the cream.

Kugel Ingredients 


Apple Supreme Kugel

Ingredients for Noodle Mixture:

12 ounces medium egg noodles

3 cups milk

1 cup whipping cream

1 cup sweet wine

1/2 cup sugar

1/4 cup sugar

3 eggs

3 egg yolks

1/2 cup sour cream

Ingredients for Fruit Mixture:

1 teaspoon cornstarch

1 tablespoon dark rum

1 teaspoon vanilla extract

1/2 cup frozen apple concentrate (thawed)

3 tablespoons butter

1/4 cup brown sugar

3/4 cup dried cherries or dried cranberries

1/2 cup golden raisins

3 – 4 large apples



Cook the noodles in the milk, cream, wine and 1/2 cup of sugar until soft (about 20 minutes).

In a bowl, mix the eggs, egg yolks, sour cream and the remaining 1/4 cup of sugar together.


Peel and slice the apples, sprinkle with lemon juice and set aside.

After the noodles are slightly cooled and not piping hot, add one stick of softened butter, mix the egg mixture into the noodles with the heat off.

Preheat the oven to 375 degrees.


In another bowl, whisk together the cornstarch, rum, vanilla and apple juice concentrate.



In a sauté pan, melt the butter, add the brown sugar and apples. Arrange the apple slices so they are not on top of each other and are flat.


Sauté for one minute and add the rum and apple juice mixture. Cook the apple mixture until somewhat thickened and then stir in the dried cherries or cranberries. As a different variation, I sometimes omit adding in the cherries and cranberries and use golden raisins instead. 


In a 2 1/2 quart, buttered or sprayed with Pam, casserole dish, alternate the noodle mixture and the fruit mixture in 5 layers (3 noodle and 2 fruit), beginning and ending with noodle layers.


Bake uncovered for 35 to 45 minutes or until top begins to get lightly brown.  If you usually bake your kugel in a baking dish inside of a larger baking dish with water, this is a plus, as this kugel will taste even better!  Baking the kugel in this manner will create a lighter and more custard type, which may delight your taste buds even more! 


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