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Categories:
chicken fat bell peppers green onions stalks celery garlic parsley farfel eggs nuts chicken broth salt mushrooms spice paprika salt garlic black pepper onion powder cayenne pepper oregano thyme
Viewed: 21 - Published at: 6 years agoIngredients
- 6 tablespoons chicken fat
- 2 bell peppers, chopped
- 5 green onions, chopped
- 4 stalks celery, chopped
- 4 garlic cloves, chopped
- 12 cup chopped parsley
- 1 (16 ounce) box farfel
- 2 eggs, lightly beaten
- pine nuts (optional)
- 22 ounces chicken broth
- salt and pepper, to taste
- 2 teaspoons emeril's original spice essence, recipe follows
- 14 cup sliced mushrooms
- spice essence, : (Emeril's Creole Seasoning)
- 2 12 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano leaves
- 1 tablespoon dried thyme
Method
- for kugel:.
- Preheat the oven to 350 degrees F.
- In a large skillet add chicken fat and saute bell peppers, green onions, celery, garlic,mushrooms, and parsley until softened, about 6 minutes.
- Add farfel and cook 2 to 3 minutes.
- Add eggs and cook 2 minutes.
- Add remaining ingredients and mix well.
- Bake in a greased 3-quart casserole for 30 to 45 minutes.
- for essence:.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup.
