My daughter dumps a couple of spoonfuls on her salads.
I make lasagne. I mix the cottage cheese with herbs and a beaten egg, and sometimes parmesan, and use it layered with the sauce, the noodles, and the cheeses.
~VOW
Get the small box of jello pistachio pudding, a tub of cool whip, a can of crushed pineapple and some chopped walnuts. Mix everything together and chill. Unbelievably nummy.
Ditto the suggestions for substituting it for ricotta (although I realise that’s blasphemy) and also adding it to omelettes. Makes them very light and fluffy!
Cottage cheese mixed with any sort of canned fruit is delicious. For some reason fresh fruit and cottage cheese doesn’t do it for me, but with canned fruit it’s yummy.
It’s also fine added to fruit smoothies.
Nah, I wuz just messing around. As a matter of fact, my family has regular Pierogi Days where we get together and make dozens of them. We always try something unique; my invention last year was a big hit: cream cheese and jalapeno. Mmm.
mmm
It’s cottage cheese, so “throw it out” is the best I can come up with. Because if you eat it, it might come up with something else.
I’ve used it mixed into scrambled eggs or omelets with herbs (drain it a little first). I’ve had really good lime=jello molds using cottage cheese. I don’t think it makes a good substitute for ricotta IMO… There are, for me, two kinds of cottage cheese. Some brands are so scrumptiously delicious I could eat the whole container at one go. Other brands taste like ass. If they are the second type, out they go into the the trash, I refuse to worry about wasting something yucky to start with.
Add a little sour cream and you can call it Noodles Romanoff and impress your guests. That really is what you’ve made!
A long time ago, some Doper (lissener, maybe? I forget) posted a recipe for haluska, a Czech/Polish comfort food. It doesn’t sound good, but let me tell you, it’s comfort food at it’s finest. Really, really outstanding.
[QUOTE=lissener, maybe]
You get you a cabbage, a big onion, a bag of wide egg noodles, and a thing of cottage cheese. Oh and some butter, and of course salt/pepper.
Chop onion, slice cabbage into ribbons. (I like to make them roughly the same width as the noodles, but that’s a purely visual thing.) Melt way too much butter in a large saute pan. I use a stick; you may use less if you insist.
Saute the onions around in the butter till they’re not quite browned. Toss in cabbage. (Oh meanwhile, timing wise, you’re dumping your egg noodles in the boiling water about now.) Saute cabbage till a little beyond wilted, but not mushy. When cabbage is ready, and noodles are ready, toss all together in a big ass bowl, along with the cottage cheese. Salt and pepper, etc.
Serve in big comfy bowls.
[/QUOTE]
Oooh! And I found it! It was from **lissener **- post #34 here. He knocked it out of the park with this one. I add parmesan cheese at the end too, because there’s not enough fat going on, y’know?
I knew it was something more official than “that stuff I make with leftover pasta and ham? and the, y’know, peas?”! I must write that down…maybe the kids will perk up a bit more when I announce what we’re having for dinner. Thanks!
Chip dip. Mix with onion soup mix, sour cream, cream cheese. Preferably let set in fridge for a few days.