prep time: tbd
cook time: 50 - 60 minutes
servings: 12
ingredients:
3/4 cup butter
3/4 cup flour
1 tablespoon beef bouillon granules
2 teaspoon onion salt
2 teaspoon pepper - divided
1/2 teaspoon white pepper
2 1/4 cups milk
1 14.5-ounce can chicken broth
1 pound smoked kielbasa or polish sausage - chopped
2 eggs
1 1/2 cups small-curd cottage cheese
9 lasagna noodles - cooked and drained
1 16-ounce jar sauerkraut - rinsed and squeezed dry
2 cups shredded monterey jack cheese - divided
steps:
1. in a saucepan, melt butter. stir in flour, bouillon, onion salt, 1 teaspoon pepper and white pepper until smooth. gradually stir in milk and broth. bring to a boil, cook and stir for 2 minutes or until thickened. add sausage and heat through. combine eggs, cottage cheese and remaining pepper in a separate bowl.
2. spread 1 cup sausage mixture in a greased 13 x 9 x 2-inch baking dish. layer with three noodles, 1 third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup monterey jack. repeat layers. top with the remaining noodles and sausage mixture.
3. cover and bake 350 degrees for 50 - 60 minutes or until bubbly. sprinkle with remaining monterey jack. bake 5 minutes longer or until cheese is melted. let stand for 10 - 15 minutes before cutting.
- unknown
Showing posts with label cottage cheese. Show all posts
Showing posts with label cottage cheese. Show all posts
3.31.2014
11.12.2012
zucchini lasagna
prep time: tbd
cook time: 40 minutes
servings: 6 - 8
ingredients:
1 pound ground beef
1 clove garlic - minced
2 cups sliced mushrooms
1/4 cup chopped onion
1 15-ounce can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
4 medium zucchini
1 cup cottage cheese
1 egg - beaten
3 tablespoons flour
1 cup shredded mozzarella cheese
steps:
1. in a large skillet saute onion, garlic and mushrooms in olive oil. add beef and cook over medium heat until cooked through; drain. add tomato sauce, salt, oregano, basil and pepper. bring to a boil and simmer, uncovered, for 5 minutes.
2. preheat oven to 375 degrees. cut zucchini into 1/4-inch slices the long way. in a small bowl, combine cottage cheese and egg. dust the tops of the zucchini slices with flour. in a greased 3-quart baking dish, place half of the zucchini. top with 1/2 cottage cheese mixture. top with 1/2 meat mixture. repeat each layer. top with mozzarella cheese.
3. bake for 40 minutes or until heated through. let stand for 15 minutes.
- spokane supper club blog
cook time: 40 minutes
servings: 6 - 8
ingredients:
1 pound ground beef
1 clove garlic - minced
2 cups sliced mushrooms
1/4 cup chopped onion
1 15-ounce can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
4 medium zucchini
1 cup cottage cheese
1 egg - beaten
3 tablespoons flour
1 cup shredded mozzarella cheese
steps:
1. in a large skillet saute onion, garlic and mushrooms in olive oil. add beef and cook over medium heat until cooked through; drain. add tomato sauce, salt, oregano, basil and pepper. bring to a boil and simmer, uncovered, for 5 minutes.
2. preheat oven to 375 degrees. cut zucchini into 1/4-inch slices the long way. in a small bowl, combine cottage cheese and egg. dust the tops of the zucchini slices with flour. in a greased 3-quart baking dish, place half of the zucchini. top with 1/2 cottage cheese mixture. top with 1/2 meat mixture. repeat each layer. top with mozzarella cheese.
3. bake for 40 minutes or until heated through. let stand for 15 minutes.
- spokane supper club blog
6.22.2012
pina colada cheesecake bars
prep time: tbd
cook time: 43 minutes
servings: 16
crust ingredients:
1 cup graham cracker crumbs
2 tablespoons flour (or coconut flour)
2 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons butter - melted
1 tablespoon canola oil
1 tablespoon water
filling ingredients:
1 cup cottage cheese
1/2 cup sugar
1/4 cup cream cheese - softened
1 1/2 tablespoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon pineapple juice
1/2 teaspoon vanilla extract
salt
3 eggs
topping ingredients:
1 cup shopped pineapple
crust steps:
1. preheat oven to 350 degrees. combine graham crackers, flour, sugar and ginger in a bowl. add butter, oil, and water; toss well.
2. press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. bake at 250 degrees for 10 minutes. cool completely on a wire rack.
filling steps:
1. combine cottage cheese, sugar, cream cheese, lemon rind, lemon juice, pineapple juice, vanilla and salt in a food processor and process until smooth. add eggs and process until blended.
2. spread cheese mixture over cooled crust. bake for 33 minutes or until set. cool for 10 minutes on a wire rack.
3. refrigerate for 2 hours or until thoroughly chilled. top with pineapple. cute into squares.
- my recipes
cook time: 43 minutes
servings: 16
crust ingredients:
1 cup graham cracker crumbs
2 tablespoons flour (or coconut flour)
2 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons butter - melted
1 tablespoon canola oil
1 tablespoon water
filling ingredients:
1 cup cottage cheese
1/2 cup sugar
1/4 cup cream cheese - softened
1 1/2 tablespoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon pineapple juice
1/2 teaspoon vanilla extract
salt
3 eggs
topping ingredients:
1 cup shopped pineapple
crust steps:
1. preheat oven to 350 degrees. combine graham crackers, flour, sugar and ginger in a bowl. add butter, oil, and water; toss well.
2. press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. bake at 250 degrees for 10 minutes. cool completely on a wire rack.
filling steps:
1. combine cottage cheese, sugar, cream cheese, lemon rind, lemon juice, pineapple juice, vanilla and salt in a food processor and process until smooth. add eggs and process until blended.
2. spread cheese mixture over cooled crust. bake for 33 minutes or until set. cool for 10 minutes on a wire rack.
3. refrigerate for 2 hours or until thoroughly chilled. top with pineapple. cute into squares.
- my recipes
9.07.2011
mina de espinaka
prep time: tbd
cook time: 45 minutes
servings: 8
ingredients:
2 pounds spinach
5 eggs
9-ounces feta or cottage cheese
salt
pepper
1/4 teaspoon nutmeg
8 matzo squares
18-fluid ounces milk - warmed
steps:
1. wash the spinach and remove any hard stems. drain and squeeze the excess water out, then put the spinach in a pan with a tight-fitting lid. steam for a minute or two until the leaves collapse into a soft mass.
2. mix the spinach, including the green juice, with 3 beaten eggs and the feta cheese. season with salt, pepper and nutmeg
3. dip 4 - 5 matzo squares in the milk until only just softened and fit 2 layers on the bottom and sides of a 12-inch shallow oiled baking dish. cover with the spinach filling.
4. soak the remaining eggs with what is left of the milk and pour all over the pie. bake in a preheated 350 degree oven for about 45 minutes.
- goop, march 2010
cook time: 45 minutes
servings: 8
ingredients:
2 pounds spinach
5 eggs
9-ounces feta or cottage cheese
salt
pepper
1/4 teaspoon nutmeg
8 matzo squares
18-fluid ounces milk - warmed
steps:
1. wash the spinach and remove any hard stems. drain and squeeze the excess water out, then put the spinach in a pan with a tight-fitting lid. steam for a minute or two until the leaves collapse into a soft mass.
2. mix the spinach, including the green juice, with 3 beaten eggs and the feta cheese. season with salt, pepper and nutmeg
3. dip 4 - 5 matzo squares in the milk until only just softened and fit 2 layers on the bottom and sides of a 12-inch shallow oiled baking dish. cover with the spinach filling.
4. soak the remaining eggs with what is left of the milk and pour all over the pie. bake in a preheated 350 degree oven for about 45 minutes.
- goop, march 2010
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