Category: Throwback Micah Recipies

Chef Kriger’s Recipe: Sugar Cookies

Posted by on March 18, 2012


  • 1/3 lb of butter
  • 1 lb sugar
  • 3 eggs
  • Pinch of Salt
  • ½ teaspoon of Vanilla
  • 2 teaspoons of Baking Powder
  • 1lb of all purpose flower
  • 12 oz of High Quality Dark Chocolate


  1. Take the butter and sugar and mix thoroughly on medium or high speed, or by hand with a fork (note this is hard work)
  2. Add one egg at a time and mix each in individually
  3. Add the pinch of salt and teaspoon of vanilla and mix
  4. Finally add in the 2 teaspoons of baking powder and 1 lb of flour at the same time and mix Scoop and Bake in a regular oven at 350 degrees for 12-15 minutes or in a convection oven at 325 for 10 minutes.
  5. Remove and let cool on a rack

For the Chocolate:

  1. Take a medium sauce pan and fill 1/3 with cold water
  2. Place on stove at medium heat
  3. Take the 12 oz Chocolate break into pieces and place in a large metal mixing bowl
  4. Place the mixing bowl over the saucepan (make sure that the flame is not directly on the mixing bowl because this could burn the chocolate.)
  5. After the chocolate is melted stir with a fork then tilt the bowl so that the chocolate is on one side. Dip the cookies way into the chocolate and place on parchment to cool.

Chef Kriger’s Recipe: Shabbat Brisket

Posted by on January 18, 2011


  • 1 First Cut Brisket
  • 1 Small Bag Baby Carrots
  • 1 Large Onion (Yellow)
  • Kosher Salt/Black Pepper
  • 1 Foil 1/2 Plan

Sauce Ingredients:

  • 1 Large Bottle of Ketchup
  • 2-4 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 2-4 Tablespoons Dijon Mustard
  • 2-4 Tablespoons Grape Jelly
  • 2 Tablespoons Brown Sugar


  1. Place Brisket (Fat side up) in foil 1/2 Pan
  2. Generously Salt and Pepper the top of the Brisket
  3. Chop onion into Large Pieces, break apart and cover Brisket
  4. Place Carrots all over pan and top of Brisket
  5. Mix all Sauce Ingredients together then pour over Brisket. Cover the entire Brisket in Sauce
  6. Add a little water around the edges of the Brisket…about 1 cup
  7. Bake Covered with Foil @ 350 degrees for 1.5 hours
  8. Let Chill in Refrigerator till cold. Slice against the grain. Place back in sauce and Re-bake for 25-45 minutes.
  9. Now Serve and Enjoy!!!

Chef Kriger’s Recipe: Panko Crusted Haddock

Posted by on November 18, 2010

Chef Kriger’s camp recipes you can make at home!


  • 4 Pieces of Haddock (fresh or frozen)
  • 2 Cups of Panko Bread Crumbs
  • 1 T. Salt
  • 1/2 T. Black Pepper
  • Garlic Powder
  • 2 T. Unsalted Butter
  • Baking Sheet


  1. Preheat the oven to 375 degrees
  2. Melt butter (enough to paint the tops and bottoms of the fish).
  3. Combine panko bread crumbs, salt, pepper and garlic powder. Mix well.
  4. Cook at 350 – 375 degrees for 10-15 minutes, depending on the thickness of the fish.

Chef Kriger’s Recipe: Brownie Pie

Posted by on July 18, 2010


  • 8 ounces of Baking Chocolate
  • 1 cup of Butter
  • 3 cups of Sugar
  • 5 Eggs
  • 1 tablespoon of Vanilla
  • 1 teaspoon of Salt
  • 1 ½ cup of Flour
  • ½ teaspoon of Baking Soda
  • 1 Frozen Pie Crust
  • 7-10 Marshmallows

Baking Instructions:

  1. Pre-heat oven to 350 degrees
  2. Melt chocolate and butter in saucepan over low heat
  3. With mixer, beat eggs, sugar and vanilla at high speed for 10 minutes
  4. Blend in chocolate mixture (let cool slightly before mixing)
  5. Add flour and salt and mix in until flour disappears
  6. Pour and evenly spread batter into frozen pie crust (there may be extra batter…don’t fill pie crust over the top of the rim!)
  7. Place marshmallows around the top
  8. Bake for 30-45 minutes (it’s done right when the jiggling of the pie stops when shaken)
  9. Let cool until warm
  10. Serve warm with ice cream or whipped cream

Chef Kriger’s Recipe: Friday Mohnin Kugel

Posted by on May 18, 2010


  • 1 lb egg noodles
  • 6 eggs
  • 8oz Sour Cream
  • 8oz Cream Cheese
  • 8oz Cottage Cheese
  • 1/2 cup of sugar
  • 1 foil 1/2 pan
  • Apricot preserves
  • Corn Flakes
  • Dash of Vanilla
  • Dash of salt
  • Vegetable Oil


  • Boil water and cook off egg noodles. Cool egg noodles after cooking
  • In a mixing bowl, beat cream cheese well
  • In a separate bowl beat 6 eggs
  • Add and mix sour cream and cottage cheese to cream cheese
  • Add eggs to mixture and mix well
  • Add sugar, salt and vanilla to mixture and mix well
  • Add noodles to mixture and mix well
  • Add 3 table spoons of vegetable oil to 1/2 pan
  • Place foil in oven at 350 degrees for 5 min
  • Remove foil from oven and add mixture
  • Dab apricot preserves over the top randomly
  • Crush handfuls of Corn Flakes and cover the top
  • Bake for 25-30 minutes at 350 degrees