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Dill and Cheese Dip
Appetizer

Dill and Cheese Dip

3.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a medium bowl, blend cottage cheese, plain yogurt, lemon juice and garlic powder. Cover and place in the refrigerator approximately 1 hour, until chilled.
  2. 2 Stir Cheddar cheese into the cottage cheese mixture. Sprinkle with a layer of dried dill weed. Chill in the refrigerator until serving.

By David

Cheese Filled Triangles
Appetizer

Cheese Filled Triangles

4.5

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 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.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 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.
  4. 4 Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

By Kathleen

Cheese Blintzes II
Appetizer

Cheese Blintzes II

3.9

Prep
20 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.
  2. 2 Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  3. 3 Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.
  4. 4 Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling.
  5. 5 Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.

By Trish

Spinach Dip in Pumpernickel
Appetizer

Spinach Dip in Pumpernickel

4.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
  3. 3 Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
  4. 4 In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
  5. 5 Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

By Julie

Cinco de Mayo Fresh Cheese Dip
Appetizer American

Cinco de Mayo Fresh Cheese Dip

4.5

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine cottage cheese, sour cream, pepper Jack cheese, scallions, cilantro, Worcestershire sauce, garlic, cumin, salt, and black pepper in a large bowl; mix well.
  2. 2 Cover the bowl with plastic wrap; refrigerate to allow flavors to develop, about 2 hours.

By Sarah Gilmore de Ruiter

Cheese Fritters
Appetizer Other

Cheese Fritters

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Beat together cottage cheese and egg in a medium bowl. Stir in flour, half-and-half, sugar, baking powder, nutmeg, and salt; mix until batter is just combined.
  2. 2 Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
  3. 3 Drop batter by rounded tablespoons into hot oil and fry until golden brown on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate and sprinkle with confectioners' sugar. Serve hot.

By Rachel

Daddy's Guacamole Dip
Appetizer American

Daddy's Guacamole Dip

4.3

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Scoop avocado flesh out of the skins and place into a medium mixing bowl; discard skins. Add lemon juice to the bowl and mash well. Add cottage cheese, tomatoes, onion, jalapeño, garlic powder, salt, and pepper; stir until combined. Chill for at least 1 hour before serving.

By Brenda Espinoza

Cheesy Artichoke Dip by Jean Carper
Appetizer American

Cheesy Artichoke Dip by Jean Carper

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees.
  2. 2 Cook artichokes according to package directions; chop roughly. Set aside.
  3. 3 In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
  4. 4 Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
  5. 5 Bake for 30 minutes. If top hasn't browned, put under broiler.
  6. 6 Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

By USA WEEKEND - Jean Carper

Vegetarian Sweet and Sour Meatballs
Appetizer American

Vegetarian Sweet and Sour Meatballs

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine eggs, Cheddar cheese, and cottage cheese in a bowl until well blended. Add pecans, ½ cup onion, salt, basil, and sage; stir in bread crumbs. Roll mixture into 2-inch balls; place in a 9x13-inch baking dish.
  3. 3 Whisk ketchup, apricot jam, vegetable oil, vinegar, ¼ cup onion, oregano, and hot pepper sauce together in a bowl; pour over meatballs.
  4. 4 Bake, uncovered, in the preheated oven until meatballs are firm and sauce is thick and bubbly, 35 to 40 minutes.

By KIMCA

Russian Syrniki
Dessert European

Russian Syrniki

3.9

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
  2. 2 Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side.

By LRISPENS

Túrós Csusza (Pasta with Cottage Cheese)
Dinner European

Túrós Csusza (Pasta with Cottage Cheese)

4.1

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water until al dente, 8 to 10 minutes. Drain well and set aside.
  3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
  4. 4 Place drained noodles in a large baking dish. Stir in sour cream until well combined. Spoon cottage cheese evenly over the top of noodle mixture. Sprinkle with crumbled bacon; season with salt.
  5. 5 Bake in the preheated oven until cottage cheese softens, 3 to 5 minutes.

By Charlee

Cottage Cheese Blintzes
European

Cottage Cheese Blintzes

3.6

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
  2. 2 Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
  3. 3 Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
  4. 4 Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.

By wakipan

Feta Cheese Burek (Phyllo Dough)
Dinner European

Feta Cheese Burek (Phyllo Dough)

3.8

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
  2. 2 Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
  3. 3 Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
  4. 4 Bake burek in the preheated oven until golden brown, about 40 minutes.

By An Ko

Polish Noodles (Cottage Cheese and Noodles)
Dinner European

Polish Noodles (Cottage Cheese and Noodles)

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook, stirring occasionally, until partially cooked, about 5 minutes. Drain and return to the pot.
  3. 3 Pour onion mixture over noodles, then stir in cottage cheese, sour cream, salt, and pepper. Cook over medium heat, stirring occasionally, until sauce is heated through and noodles are tender, yet firm to the bite, 5 to 8 minutes.

By Brandi Rose

Traditional Apple Noodle Kugel
Side Dish European

Traditional Apple Noodle Kugel

2.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  3. 3 Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
  4. 4 Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

By northern exposure

Latvian Cottage Cheese Pancakes (Biezpiena Placenisi)
Breakfast European

Latvian Cottage Cheese Pancakes (Biezpiena Placenisi)

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Mix together cottage cheese, raisins, eggs, sugar, vanilla extract, cinnamon, and salt in a large bowl until well combined. Add flour slowly, mixing until incorporated and batter is very thick.
  2. 2 Heat oil in a large skillet over medium heat. Drop batter by tablespoonfuls onto the hot skillet and cook for 1 minute. Flip and flatten slightly with a spatula, cook until browned on the other side, about 2 minutes more. Flip back to the first side and cook until browned, about 1 more minute. Repeat with remaining batter.

By Cyndi

Ostakaka (Swedish Custard)
Dessert European

Ostakaka (Swedish Custard)

2.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
  2. 2 Stir beaten eggs, cottage cheese, cream, sugar, vanilla extract, nutmeg, and salt together in a bowl; pour into prepared casserole dish.
  3. 3 Bake in preheated oven until set and completely browned on top, about 1 hour. Set aside to cool.

By Darcey Family

Pashka
Dessert European

Pashka

4.5

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Blend cream cheese, cottage cheese, sour cream, and butter together in a medium bowl until thoroughy combined.
  2. 2 Gradually fold in sugar, almonds, currants, vanilla, and lemon extract. Transfer to a shallow medium dish. Cover with a cloth and chill in the refrigerator, 8 hours to overnight.

By JACKIE_FETT

Authentic German Cheesecake
Drink European

Authentic German Cheesecake

4.7

Prep
20 min
Cook
70 min
Total
450 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9-inch springform pan.
  2. 2 Mix together sugar, cornstarch, and flour; set aside.
  3. 3 Combine cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in softened butter. Gradually add sugar mixture, beating until combined.
  4. 4 Add eggs one at a time, blending well and scraping down the bowl after each addition. Stir in lemon juice and vanilla and mix just until smooth. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven for 1 hour and 10 minutes.
  6. 6 Turn off the oven; let cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

By MISS ALIX

Noodle Pudding
Dessert European

Noodle Pudding

4.2

Prep
30 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook noodles until al dente, 8 to 10 minutes; drain. Transfer to a large bowl. Mix in 1/2 cup butter. Set aside.
  3. 3 Mix cottage cheese and cream cheese together in another large bowl until smooth. Stir in sour cream, vanilla extract, 1 cup sugar, and eggs. Combine cheese mixture and noodles. Transfer to the prepared casserole dish.
  4. 4 Mix graham cracker crumbs, remaining 1/2 cup butter, and remaining 1/2 cup sugar together in a medium bowl until large crumbs form. Sprinkle evenly over noodle mixture.
  5. 5 Bake in the preheated oven, 15 minutes. Lower oven to 325 degrees F (165 degrees C); continue to bake until golden brown, about 45 minutes more. Cool before cutting; serve warm.

By AGK1

Babaci's Potato Pierogi
Dinner European

Babaci's Potato Pierogi

4.1

Prep
60 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. 2 Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
  3. 3 On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
  4. 4 Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
  5. 5 Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
  6. 6 Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.

By moeliz

Cheesy Pierogi Casserole
Dinner European

Cheesy Pierogi Casserole

5.0

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly crispy, about 10 minutes.
  3. 3 In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook kluski at a boil until nearly tender, about 7 minutes. Drain.
  4. 4 Drain bacon slices on paper towels. Add onion to the bacon drippings in the skillet. Cook and stir over medium heat until softened, about 5 minutes. Add cabbage; reduce heat to low and simmer for 15 minutes.
  5. 5 Stir cottage cheese, Muenster cheese, dill, and salt into noodles. Add bacon, onion, and cabbage and mix well. Turn all ingredients out into a 3-quart baking dish.
  6. 6 Melt butter in the empty skillet and mix in bread crumbs to coat. Top noodle mixture with bread crumb mixture; sprinkle paprika on top.
  7. 7 Bake in the preheated oven until golden brown on top and heated through, 25 to 35 minutes.

By LADDIE18

Spinatstrudel (Spinach Strudel)
Dinner European

Spinatstrudel (Spinach Strudel)

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
  3. 3 Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
  4. 4 Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
  5. 5 Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
  6. 6 Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

By Hanni

Hungarian Noodle Side Dish
Dinner European

Hungarian Noodle Side Dish

3.9

Prep
Cook
Total

Instructions

  1. 1 Cook egg noodles in a large pot with boiling salted water. Drain well.
  2. 2 In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
  3. 3 Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
  4. 4 Cover and cook on high for 3 to 4 hours. Serve immediately.

By CORWYNN DARKHOLME

Lazy Perogies
Dinner European

Lazy Perogies

4.3

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in lasagna noodles 3 or 4 at a time, and return to a boil. Cook noodles, uncovered and stirring occasionally, until cooked through but still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink. Lay cooked noodles flat on waxed paper or aluminum foil while you finish cooking remaining noodles.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
  3. 3 Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash potatoes with milk and butter until smooth. Stir in 1 teaspoon onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese.
  4. 4 Place bacon in a large, deep skillet. Cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place onion into the hot bacon fat, and cook and stir until onion is translucent, about 8 minutes. Break bacon into pieces with a spoon or spatula. Set bacon and onion aside. Mix cottage cheese, egg, and 1 teaspoon onion salt in a bowl.
  5. 5 To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with cottage cheese mixture evenly. Top cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top potato layer with 3 more noodles, then spread bacon and onion in an even layer on top of the casserole.
  6. 6 Cover the casserole with aluminum foil, and bake in the preheated oven until cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.

By Tonja Popowski