Swiss Cheese Kugel Food

SWISS CHEESE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Add onion juice, Worcestershire, margarine, salt, pepper and Swiss cheese to noodles and mix well.
• Add sour cream and mix thoroughly.
• Pour into ungreased 9x9-inch baking dish and top with bread crumbs.
• Drizzle melted margarine over the crumbs.
• Bake for 1 hour.
• Note: Use a 9x13-inch dish for a double recipe.

CHARD AND CARAMELIZED SHALLOT NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a 2-quart oval baking dish with olive oil. Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions. The noodles should be firm-tender. Reserve 1/2 cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly. In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well browned. Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste. Cook until the stems are softened, about 5 minutes. Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from the heat, cool slightly and then stir in the dill.
• Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste. Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way.
• Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp. Let stand at least 5 minutes. Garnish with dill. Serve hot or at room temperature.

SWISS POTATO KUGEL

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir in the potato mixture. Spoon into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Garnish with tomato and thyme if desired.

SWISS POTATO KUGEL

Steps:

• In a large skillet, saute onions in butter until tender.
• Remove from heat and add potatoes Toss the shredded cheese with flour, salt and pepper.
• Add to skillet and blend well.
• In a small bowl, beat eggs and cream.
• Blend into the potato mixture.
• Spoon into a greased 9" square baking dish.
• Bake uncovered for 25 minutes at 350.
• Cool for five minutes, then cut in squares.
• This can be prepared the day before and refrigerated overnight.
• Cover before refrigerating.
• Remove from refrig about 30 minutes before baking and bake for about 30- 40 minutes until golden brown.

SWISS CHEESE POTATOES

Steps:

• Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook until vegetables are tender, 10-15 minutes. Drain; transfer to a large bowl., Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat until cheese is lightly browned, 5-8 minutes.

CHEESY LATKE KUGEL

Steps:

• NOTE: food.com did not recognize "frozen latkes" as an ingredient, so I used "frozen hash brown potatoes" instead. These are an acceptable substitute, but frozen latkes are preferred.
• Heat frozen latkes in oven per package directions to the point where they are reheated, but not yet fully crispy, usually about 1/2 to 2/3 of the package direction cooking time, or about 10 minutes in a 425 degree Fahrenheit oven. Set aside to cool. When cooled to room temperature, shred the latkes by hand.
• Preheat oven to 350 degrees Fahrenheit. Oil or spray a 13x9-inch (3-quart) baking dish with cooking spray.
• Heat 1 tablespoon butter in a skillet, add chopped onion, and sauté over medium-low heat for about 7 minutes until soft but not brown. Add garlic and cook another minute.
• In a separate bowl, combine cooked onion, garlic, chives, sour cream, cottage cheese, Cheddar cheese, Swiss cheese, eggs, pepper, mustard powder, and 1 teaspoon of the salt.
• Reserve approximately 3/4 cup of the shredded latkes for crust. Fold the rest of the shredded latkes into the onion-cheese mixture and combine by hand.
• Pour mixture into baking dish and spread evenly.
• Melt the remaining 3 tablespoons of butter and add the remaining 1 teaspoon salt, paprika, and Parmesan cheese. Add the remaining shredded latkes and combine by hand.
• Spread the latke-Parmesan mixture evenly over the top of the mixture in the baking dish.
• Bake about 1 hour or until set with a golden brown crust.

SWISS CHEESE SAUCE

Steps:

• In a heavy-bottomed medium saucepan melt butter over medium heat.
• Blend/whisk in flour; cook whisking 1 minute.
• Reduce heat to medium-low and slowly add in the half and half cream, stirring until thickened.
• Add in the Swiss cheese, Worcestershire sauce and hot pepper sauce to taste; mix with a wooden spoon until the cheese has melted.
• Season with salt and pepper.

MAKEOVER SWISS CHICKEN SUPREME

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese. , In a small bowl, combine the soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° until a thermometer reads 170°, 30-40 minutes.