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Cottage cheese and pasta Recipe

Cottage cheese and pasta Ingredients

  • Cottage cheese and pasta
    Cottage cheese and pasta

    1 (16 ounce) package egg noodles

  • 3 1/2 slices smoked bacon
  • 2 cups sour cream
  • 1 (12 ounce) container cottage cheese
  • salt to taste

How to make Cottage cheese and pasta

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well.
  • Cook the bacon in a skillet over medium-high heat until crisp; drain, crumble, and set aside.
  • Place the drained noodles in a large baking dish. Stir the sour cream into the noodles. Spoon the cottage cheese evenly over the top of the noodle mixture. Sprinkle the crumbled bacon over the top; season with salt.
  • Bake in preheated oven until the cottage cheese softens, 3 to 5 minutes.
  • Cottage cheese and pasta Recipe is ready to serve.

Prep Time10 Min
Cook Time:15 Min
Ready In:25 Min

Gelatin Salad with Cottage Cheese Recipe

Gelatin Salad with Cottage Cheese Ingredients

Gelatin Salad with Cottage Cheese
Gelatin Salad with Cottage Cheese
  • one 20-ounce can crushed pineapple, packed in juice
  • 1 box (6-ounce) sugar-free lime gelatin
  • 1 cup liquid nondairy creamer
  • 2 cups cottage cheese
  • 1/2 cup celery, finely diced

How to make Gelatin Salad with Cottage Cheese

  • Drain juice from pineapple into a pan. Bring to a boil and remove from heat.
  • Pour gelatin powder into the juice. Stir until dissolved.
  • Stir in pineapple, nondairy creamer, cottage cheese and celery.
  • Pour into a 9″ x 13″ dish and refrigerate. Stir every 15 minutes to combine ingredients evenly, until gelatin begins to set.
  • Chill at least one hour longer. Serve as an appetizer, salad or dessert.
  • Gelatin Salad with Cottage Cheese recipe is ready to serve.

Egg Salad with Cottage Cheese Recipe

Egg Salad with Cottage Cheese Ingredients

Egg Salad with Cottage Cheese
Egg Salad with Cottage Cheese

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon prepared yellow mustard
  • 1/2 lemon, juiced
  • 1/4 cup chopped green onions
  • salt and pepper to taste

How to make Egg Salad with Cottage Cheese

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
  • In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
  • egg salad with cottage cheese  is ready to serve.

Prep Time:5Min
Cook Time:16 Min
Ready In:21 Min

Cottage Cheese and Potatoes Recipe

Cottage Cheese and Potatoes Ingredients:

Cottage Cheese and Potatoes Recipe
Cottage Cheese and Potatoes Recipe
  • 5 potatoes, peeled and cubed
  • 1 small onion, chopped
  • 1 1/2 cups chive-flavored cottage cheese
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese

How to make Cottage Cheese and Potatoes:

  • Place potatoes in a large pot of water and boil until tender when pierced with a fork.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9×3 inch casserole dish.
  • In a large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream. Transfer mixture to the prepared casserole dish. Top with Cheddar cheese.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Cottage Cheese Fritters Recipe

Cottage Cheese Fritters Ingredients:

Cottage Cheese Fritters Recipe
Cottage Cheese Fritters Recipe
  • 1/2 tsp cumin powder
  • 2 tblsp coriander leaves chopped
  • oil for deep frying
  • 6 tblsp bengal gram flour besan
  • salt to taste
  • 2 tsp ginger chopped
  • 2 tsp garlic chopped
  • 2 green chilli chopped
  • 1 cup milk
  • 1 3/4 tsp dry mango powder amchur
  • 1 onion chopped
  • 100 gms cottage cheese
  • 200 gm corn fresh

How to make Cottage Cheese Fritters:

  • Crush the corn in a blender.
  • Grate the cottage cheese.
  • Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink.
  • Mix in crushed corn and stir fry.
  • Mix in salt and mix.
  • Mix in milk and stir fry to get a creamy texture.
  • When the corn is cooked, transfer to a round dish and cool.
  • Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves.
  • Adjust salt and mix well.
  • Mix in besan for binding and mix in a little milk if the mixture is too thick.
  • Make even sized balls with hand or tablespoon.
  • Heat up oil and deep fry the pakoras on medium heat up till golden brown.
  • Remove and keep on an absorbent paper to soak excess oil.

Lasagna Recipe with Cottage Cheese Recipe

Lasagna Recipe with Cottage Cheese Ingredients:

Lasagna Recipe with Cottage Cheese Recipe
Lasagna Recipe with Cottage Cheese Recipe
  • 1 (16 ounce) package lasagna noodles
  • 1/2 pound ground pork
  • 1/2 pound lean ground beef
  • 1 (8 ounce) can tomato sauce
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, crushed
  • 1/2 teaspoon dried oregano
  • 1/2 cup minced onion
  • 1/8 teaspoon white sugar
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons salt
  • 1 pound small curd cottage cheese
  • 3 eggs
  • 3/4 cup grated Parmesan cheese
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 pound shredded mozzarella cheese

How to make Lasagna Recipe with Cottage Cheese:

  • Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
  • In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
  • In a 9×13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
  • Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Pasta Cottage Cheese Recipe

Pasta Cottage Cheese Ingredients:

Pasta Cottage Cheese Recipe
Pasta Cottage Cheese Recipe
  • 8 oz dry elbow macaroni
  • 1 1/2 cup small curd cottage cheese
  • 8 oz shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt, or to taste
  • black pepper to taste
  • 2/3 cup plain bread crumbs
  • 3 tbsp melted butter

How to make Pasta Cottage Cheese:

  • Preheat oven to 375 degrees F. Bring a pot of well-salted water to a boil and cook the pasta one minute less that the directions call for. Drain very well and add to a 9 x 12 inch baking dish
  • Stir in the cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, salt and pepper. In a small bowl, stir the bread crumbs and melted butter together. Sprinkle evenly over the top, and bake for 35 minutes, or until top is golden brown and bubbling.

Cottage Cheese lasagna Recipe

Cottage Cheese lasagna Ingredients:

Cottage Cheese lasagna Recipe
Cottage Cheese lasagna Recipe
  • 1 (16-ounce) whole tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 1/2 tablespoons dried oregano leaves
  • 1 bay leaf
  • 1/4 teaspoon ground fennel seeds
  • 1 teaspoon dried basil leaves
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 8 ounces lasagna noodles
  • 12 ounces mozzarella cheese, sliced
  • 1/4 cup (1 ounce) freshly grated Parmesan cheese
  • 1 cup (8 ounces) cottage cheese

How to make Cottage Cheese lasagna:

  • Preheat oven to 350°F (175°C).
  • In a saucepan over medium heat simmer whole tomatoes, tomato sauce, oregano, bay leaf, fennel, and basil.
  • In a skillet saute chopped onion and crushed garlic cloves in oil until golden. Add ground beef and cook until browned; drain. Add the tomato sauce mixture and simmer for 1 hour.
  • Prepare lasagna noodles according to the package directions.
  • In an 8-inch square dish start with a thin layer of sauce, then a layer of noodles, then cottage cheese. Divide sliced mozzarella cheese among the layers. Repeat the layers ending with the sauce. Sprinkle with grated parmesan cheese.
  • Bake for 50 minutes, or until lightly browned and bubbly.

Cottage Cheese Scramble Eggs Recipe

Cottage Cheese Scramble Eggs Ingredients:

Cottage Cheese Scramble Eggs Recipe
Cottage Cheese Scramble Eggs Recipe
  • 3 eggs
  • 1/4 cup cottage cheese
  • butter
  • salt and pepper, to taste

How to make Cottage Cheese Scramble Eggs:

  • Place the eggs, cottage cheese, salt and pepper into a blender and blend until smooth.
  • In a small frying pan, melt a little butter (to coat the bottom of the pan).
  • Pour the eggs mixture into the frying pan.
  • Without stirring, gently push the cooked portion to the center; continue until all the eggs are fully cooked (but not dry).

Spinach and Cottage Cheese Triangles Recipe

Spinach and Cottage Cheese Triangles Ingredients:

Spinach and Cottage Cheese Triangles Recipe
Spinach and Cottage Cheese Triangles Recipe
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
  • 1 teaspoon salt
  • 1 (4 ounce) package feta cheese, crumbled
  • 1/2 cup cottage cheese
  • 1 egg, beaten
  • 1 (16 ounce) package phyllo dough
  • 1 cup unsalted butter, melted

How to make Spinach and Cottage Cheese Triangles:

  • Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
  • Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.