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Baby Bell Peppers with Chicken Salad
Lunch Asian

Baby Bell Peppers with Chicken Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
  2. 2 Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.

By bdweld

Baked Spaghetti Casserole
Lunch Italian

Baked Spaghetti Casserole

4.5

Prep
Cook
45 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl.
  3. 3 Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese.
  4. 4 Bake until hot in the center, about 30 minutes.

By Lovely333

Ethiopian Spiced Cottage Cheese
Lunch African

Ethiopian Spiced Cottage Cheese

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix cottage cheese, 1 clove of garlic, cardamom, and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve.
  2. 2 Heat the butter in a skillet over medium heat. Stir in the onion, ginger, green chile pepper, and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.

By Clark Brown

Low-Fat Taco Salad
Lunch American

Low-Fat Taco Salad

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a skillet over medium-high heat. Add garlic; cook until fragrant and slightly softened, about 2 minutes. Add tomatoes, vegetarian crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
  2. 2 Divide lettuce between two bowls; divide tomato mixture between bowls on top lettuce. Surround tomato mixture with cottage cheese; sprinkle Cheddar cheese over top. Season with taco sauce.

By Food Tourist

Noodle Kugel (Dairy)
Lunch Other

Noodle Kugel (Dairy)

4.5

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
  3. 3 Mix together eggs and white sugar in a large bowl until thoroughly combined. Stir in melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in cooked noodles; spoon kugel into the prepared baking dish. Sprinkle the top with brown sugar.
  4. 4 Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.

By Ann Davis

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

Swedish Cream Cheese Crepes
Breakfast European

Swedish Cream Cheese Crepes

4.5

Prep
30 min
Cook
15 min
Total
525 min

Instructions

  1. 1 Combine milk, flour, eggs, 2 tablespoons melted butter, 2 tablespoons white sugar, and salt in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick.
  2. 2 Combine cottage cheese, cream cheese, confectioner's sugar, and vanilla extract until well blended; the filling will not be smooth.
  3. 3 Place blueberries in a saucepan; cover with 2 cups water. Add 1/2 cup white sugar; cook over medium-high heat until starts to boil. Reduce heat; simmer to allow berries to release their juices, 3 to 5 minutes. Taste; add more sugar if desired. Simmer 3 to 5 minutes more.
  4. 4 Mix cornstarch with 1 1/2 tablespoons cold water in a bowl until dissolved. Off heat, slowly pour cornstarch slurry into blueberry mixture, stirring constantly until thickened.
  5. 5 Melt 1/4 teaspoon butter in a skillet over medium heat. Pour enough batter into skillet to make an 8-inch pancake; cook until lightly browned, 2 to 3 minutes. Flip; cook until other side browned, about 1 minute more. Transfer to a plate; cool slightly. Add some filling to center of pancake; roll to enclose filling. Transfer to another plate; top with blueberry sauce. Repeat with the remaining batter, filling, and sauce.

By Mike

Sweet Cottage Cheese and Bananas
Dessert

Sweet Cottage Cheese and Bananas

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Stir cottage cheese, banana slices, and honey together in a small serving bowl. Serve immediately.

By HUGGEY5

Skinny Pancakes
Breakfast

Skinny Pancakes

3.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Blend cottage cheese, eggs, flour, coconut oil, and vanilla extract together in a blender until batter is smooth.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Lisa S

Gluten Free Protein Pancakes
Breakfast

Gluten Free Protein Pancakes

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Blend cottage cheese, oats, egg whites, and vanilla extract together in a blender until smooth.
  2. 2 Spray a griddle or skillet with cooking spray and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By stephers_1