Author: Cary Gersh

Posted on

Noodle Kugel

Noodle Kugel
Print
3028 calories
475 g
1247 g
85 g
90 g
41 g
871 g
2745 g
160 g
2 g
37 g
Nutrition Facts
Serving Size
871g
Amount Per Serving
Calories 3028
Calories from Fat 746
% Daily Value *
Total Fat 85g
131%
Saturated Fat 41g
204%
Trans Fat 2g
Polyunsaturated Fat 12g
Monounsaturated Fat 25g
Cholesterol 1247mg
416%
Sodium 2745mg
114%
Total Carbohydrates 475g
158%
Dietary Fiber 15g
60%
Sugars 160g
Protein 90g
Vitamin A
56%
Vitamin C
0%
Calcium
29%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1lb pkg broad egg noodles
  2. 1/4c butter
  3. 1tsp vanilla
  4. 1tsp salt
  5. 4 eggs, beaten well (or skip one egg and add 1/2pt cottage cheese and 4T sour cream)
  6. 1 can, crushed pineapple
  7. 3/4c sugar (LESS if you add fruit)
Instructions
  1. Cook noodles (al dente) and add butter
  2. Pour noodles into casserole dish
  3. In mixing bowl, beat eggs, then and add fruit, vanilla, salt and sugar (if substituting cottage cheese and sour cream, add to bowl)
  4. Pour bowl contents into casserole dish with noodles and mix well
  5. Sprinkle top with sugar and cinnamon
  6. Bake for 1hr at 325º or until brown on top
beta
calories
3028
fat
85g
protein
90g
carbs
475g
more
NoMayo https://nomayo.us/
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Greek Pasta Salad

Greek Pasta Salad
Print
3656 calories
295 g
101 g
252 g
65 g
49 g
1021 g
1853 g
21 g
0 g
194 g
Nutrition Facts
Serving Size
1021g
Amount Per Serving
Calories 3656
Calories from Fat 2222
% Daily Value *
Total Fat 252g
388%
Saturated Fat 49g
244%
Trans Fat 0g
Polyunsaturated Fat 26g
Monounsaturated Fat 168g
Cholesterol 101mg
34%
Sodium 1853mg
77%
Total Carbohydrates 295g
98%
Dietary Fiber 23g
94%
Sugars 21g
Protein 65g
Vitamin A
32%
Vitamin C
338%
Calcium
94%
Iron
82%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 12 oz. uncooked farfalle (bowtie pasta)
  2. 4 oz. Feta cheese crumbled or cubed ( 1/4-inch cube )
  3. 1/2 cup each red yellow and green bell pepper, diced
  4. 1/2 cup red onion, diced
  5. 12 Greek Calamata olives, pitted and sliced
  6. 2 tablespoons fresh mint, minced (or 1 tablespoon dry)
  7. 2 tablespoons fresh oregano minced ( or 1 tablespoon dry)
  8. 1 tablespoon fresh dill, minced ( or 1 1/2 teaspoons dry)
  9. 2 teaspoons lemon zest
  10. Salt and fresh ground black pepper to taste
Dressing
  1. 1 /4 cup extra-virgin olive oil
  2. 2 tablespoons fresh lemon juice
  3. Fresh dill sprigs
  4. Lemon wedges
Instructions
  1. Cook pasta in salted boiling water, according to package directions.
  2. Drain; rinse with cold water to stop cooking· drain well again and transfer to large mixing bowl.
  3. Add diced vegetables, olives, herbs, lemon zest, and salt and pepper.
  4. Gently toss with rubber spatula. Pour olive oil over salad; gently toss.
  5. Sprinkle with lemon juice and gently toss again.
  6. Chill for at least one hour, or up to six hours.
  7. Just before serving, taste for seasonings.
  8. Sprinkle with additional lemon juice, salt and pepper if needed.
  9. Serve with garnish of fresh dill and lemon wedges.
Adapted from Fine Homes magazine
beta
calories
3656
fat
252g
protein
65g
carbs
295g
more
Adapted from Fine Homes magazine
NoMayo https://nomayo.us/
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Dairy Potato Soup

Dairy Potato Soup
Print
1749 calories
344 g
633 g
18 g
64 g
6 g
2211 g
342 g
20 g
0 g
10 g
Nutrition Facts
Serving Size
2211g
Amount Per Serving
Calories 1749
Calories from Fat 162
% Daily Value *
Total Fat 18g
28%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 633mg
211%
Sodium 342mg
14%
Total Carbohydrates 344g
115%
Dietary Fiber 27g
107%
Sugars 20g
Protein 64g
Vitamin A
19%
Vitamin C
192%
Calcium
37%
Iron
107%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2 package (6oz) Greenfield's Enriched Egg Farfel
  2. 8-9 potatoes, cubed
  3. 2 small onions, diced
  4. Mushrooms
Instructions
  1. Bring 6qt water to a boil
  2. Add farfel
  3. Toss in cubed potatoes
In frying pan
  1. Brown onions (very well) in 1T butter
  2. Add to soup when done
  3. Throw a little soup into the frying pan to get the onion "gravy" and add to soup
  4. Cook at medium temp and serve when potatoes are done (about an hour)
  5. Never cover
beta
calories
1749
fat
18g
protein
64g
carbs
344g
more
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Posted on

Spinach Lasagna

Spinach Lasagna
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pkg (8-10oz) lasagna noodles
  2. 1 10oz pkg frozen chopped spinach (thawed and squeezed)
  3. 1 egg
  4. 1lb ricotta
  5. 1 jar (32oz) pasta sauce
  6. 1lb brick or mozzarella cheese, grated
  7. SEASONINGS
  8. 1/4c grated parmesan cheese
  9. 2tsp parsley
  10. 2tsp oregano
  11. 1t salt
  12. pepper to taste
Instructions
  1. Place ricotta into medium-size mixing bowl and fold in 1 egg
  2. Add half of the mozzarella (or brick) cheese along with the spinach, parmesan and seasonings into the egg and ricotta mixture
  3. Place 1 layer (5 strips) of uncooked noodles in 13x9inch pan
  4. Top with 1/2 of the mixture
  5. Add another layer of noodles and top with the rest of the mixture
  6. Add another layer of noodles, top with pasta sauce and cover with remaining cheese
  7. Pour up to a cup of water along edges of pan and cover tightly with foil.
  8. Bake for 1 1/4hrs at 350º
Notes
  1. If cooking later, don't add water until ready to bake.
Adapted from Wing Lake Cookbook
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Wing Lake Cookbook
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Spinach and Cheese Strata

Spinach and Cheese Strata
Serves 6
Print
2549 calories
193 g
1971 g
138 g
137 g
72 g
2179 g
7171 g
57 g
2 g
55 g
Nutrition Facts
Serving Size
2179g
Servings
6
Amount Per Serving
Calories 2549
Calories from Fat 1222
% Daily Value *
Total Fat 138g
212%
Saturated Fat 72g
361%
Trans Fat 2g
Polyunsaturated Fat 15g
Monounsaturated Fat 40g
Cholesterol 1971mg
657%
Sodium 7171mg
299%
Total Carbohydrates 193g
64%
Dietary Fiber 19g
76%
Sugars 57g
Protein 137g
Vitamin A
748%
Vitamin C
192%
Calcium
250%
Iron
145%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 box fresh baby spinach (stems removed)
  2. 1 1/2 cups finely chopped onion (1 large)
  3. 3 tablespoons unsalted butter
  4. 1 teaspoon salt
  5. 1/2 teaspoon black pepper
  6. 1/4 teaspoon freshly grated nutmeg
  7. 8 cups cubed (1 inch) French or Italian bread (1/2 lb)
  8. 6 oz coarsely grated Gruyere (2 c ) used low fat crumbled feta) 2 oz finely grated Parmigiano-Reggiano (1 cup)
  9. 2 3/4 cups milk ( used low fat)
  10. 9 large eggs (used 1-1/2 cartons Costco Egg Starts)
  11. 2 tablespoons Dijon mustard (used 1 T.)
Instructions
  1. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat
  2. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). (used 2 8X8 Corning-type casseroles)
  3. (instead of layering, I tossed bread and cheese, then added spinach)
  4. Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours or overnight (for bread to absorb custard).
  5. Preheat oven to 350°F. Let strata stand at room temperature 30 minutes
  6. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
beta
calories
2549
fat
138g
protein
137g
carbs
193g
more
NoMayo https://nomayo.us/
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Breakfast Casserole

Breakfast Casserole
Can be refrigerated overnight and baked next day.
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1lb mild sausage (OR: sliced green pepper, onions, tomatoes and mushrooms)
  2. 6 slices bread (to be layered on bottom)
  3. Cooking spray
  4. Butter
  5. 8 eggs
  6. 1c milk
  7. 1t dry mustard
  8. 1t salt
  9. 1/4 t pepper
  10. 1-1/2 c grated sharp cheddar
Instructions
  1. Brown sausage, crumble and drain on paper towel
  2. For veggie version, use sliced raw vegetables or saute all vegetables together for about 5-10 minutes
  3. Use cooking spray to grease a 13x9 inch pan
  4. Butter top and bottom of bread and layer slices in greased pan
  5. Sprinkle sausage over bread (and/or layer veggies)
  6. Beat eggs in bowl and add salt, mustard and milk
  7. Pour into pan
  8. Sprinkle cheese on top
  9. Bake at 350º for 45 minutes
Adapted from Kensington School Cookbook
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Kensington School Cookbook
NoMayo https://nomayo.us/
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Matzo Brie

Matzo Brie
Serves 2
Print
555 calories
58 g
382 g
26 g
22 g
8 g
297 g
789 g
11 g
2 g
16 g
Nutrition Facts
Serving Size
297g
Servings
2
Amount Per Serving
Calories 555
Calories from Fat 227
% Daily Value *
Total Fat 26g
39%
Saturated Fat 8g
40%
Trans Fat 2g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 382mg
127%
Sodium 789mg
33%
Total Carbohydrates 58g
19%
Dietary Fiber 2g
7%
Sugars 11g
Protein 22g
Vitamin A
15%
Vitamin C
0%
Calcium
21%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 eggs
  2. 1/2c milk
  3. 1/4t salt
  4. Dash of cinnamon
  5. 1T sugar
  6. 2 matzos
  7. 3T shortening or butter
Instructions
  1. Beat eggs, add milk, salt and seasoning
  2. Break matzo into the bowl and stir
  3. Pour mixture into hot fat in large frying pan. Cover
  4. Cook over moderate heat for about 10 minutes or until browned on one side
  5. Turn over and brown other side (uncovered). About 3 minutes.
  6. Sprinkle with sugar and cinnamon
Notes
  1. I always double or triple the recipe.
beta
calories
555
fat
26g
protein
22g
carbs
58g
more
NoMayo https://nomayo.us/
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Basswood Grilled Shrimp Foil Packets

Basswood Grilled Shrimp Foil Packets
Serves 4
Print
2410 calories
133 g
1641 g
127 g
189 g
50 g
1659 g
7956 g
22 g
2 g
65 g
Nutrition Facts
Serving Size
1659g
Servings
4
Amount Per Serving
Calories 2410
Calories from Fat 1126
% Daily Value *
Total Fat 127g
195%
Saturated Fat 50g
250%
Trans Fat 2g
Polyunsaturated Fat 15g
Monounsaturated Fat 50g
Cholesterol 1641mg
547%
Sodium 7956mg
332%
Total Carbohydrates 133g
44%
Dietary Fiber 15g
61%
Sugars 22g
Protein 189g
Vitamin A
93%
Vitamin C
183%
Calcium
75%
Iron
49%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/2 lb. large shrimp, peeled and deveined
  2. 2 cloves garlic, minced
  3. 2 smoked andouille sausages, thinly sliced
  4. 2 ears corn, each cut crosswise into 4 pieces
  5. 1 lb. red bliss potatoes, chopped into 1-in pieces
  6. 2 tbsp. extra-virgin olive oil
  7. 1 tbsp. Old Bay seasoning
  8. 1 lemon, sliced into thin wedges
  9. 4 tbsp. butter
  10. kosher salt
  11. Freshly ground black pepper
  12. 2 tbsp. chopped fresh parsley leaves
Instructions
  1. Preheat grill over high heat.
  2. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
  3. Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  4. Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
  5. Serve immediately.
beta
calories
2410
fat
127g
protein
189g
carbs
133g
more
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Basil-Feta Sauce Chicken

Basil-Feta Sauce Chicken
Serves 4
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. FOR THE CHICKEN
  2. 3 tablespoons olive oil
  3. 2 yellow onions, sliced
  4. 1 garlic clove, minced
  5. 2 tablespoons olive oil
  6. 12-ounces (about 4) chicken breasts
  7. salt and fresh ground pepper, to taste
  8. FOR THE SAUCE
  9. 1 cup crumbled feta cheese
  10. 1 tablespoon sliced basil, packed
  11. 2-4 garlic cloves, minced
  12. 2-4 tablespoons milk
  13. salt and fresh ground pepper, to taste
  14. pinch sugar
  15. pinch chili powder
Instructions
  1. Pound chicken breasts to an even thickness; do not pound thin.
  2. In a nonstick skillet heat olive oil over medium-high heat.
  3. Add onions and cook for 3 to 4 minutes, or until translucent.
  4. Stir in garlic and continue to cook for about 30 seconds, or until fragrant.
  5. Transfer to serving plate and set aside.
  6. Season chicken breasts with salt and pepper.
  7. Place skillet over medium-high heat and add 2 tablespoons olive oil.
  8. When oil is hot, add chicken breasts to skillet and cook 7 minutes; flip and continue to cook for 5 to 6 minutes or until thoroughly cooked and browned on both sides.
  9. Remove from skillet and transfer to serving plate over bed of onions. Keep covered and warm; set aside.
  10. MAKE THE SAUCE
  11. Set up a double boiler by adding an inch of water to a small pot.
  12. Bring water to a rapid boil and lower to medium-heat.
  13. Combine all the sauce ingredients in a mixing bowl that is larger than the small pot.
  14. Set the bowl over the pot, making certain that the bowl can't touch the water.
  15. Mix and stir until sauce is smooth and creamy; about 3 to 4 minutes.
  16. If it's too thick (it should be slightly pourable) add a tablespoon of milk.
  17. Taste and adjust accordingly.
  18. Remove from heat and pour sauce over prepared chicken breasts.
  19. Serve.
Notes
  1. Pound chicken pieces so that they are all about the same size. Do not pound them thin!
Adapted from Macedonian
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Macedonian
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Baked Salmon with Orange Pistachio Crust

Baked Salmon with Orange Pistachio Crust
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2-4 pounds fresh Atlantic salmon fillet
  2. 1 cup (or more) ground pistachios
  3. 1 cup panko breadcrumbs
  4. 1 teaspoon fresh thyme leaves
  5. Zest of 1 orange
  6. Olive oil
  7. Ground sea salt
  8. Ground pepper
Instructions
  1. Preheat oven to 350 F.
  2. Blot salmon well with absorbent paper.
  3. Place on an oiled baking pan, skin side down,and set aside.
  4. In a small bowl, mix pistachios, panko, thyme leaves and orange zest.
  5. Add olive oil to bind; season to taste with salt and pepper.
  6. Pat nut mixture on top of salmon fillet, covering entire surface.
  7. Bake fish for 15 minutes for medium or 20 minutes for medium well.
  8. Make sure the fish reaches an internal temperature of 145 F before removing from the oven.
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calories
0
fat
0g
protein
0g
carbs
0g
more
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