Best Cottage Cheese Filling Recipes

Potato-Cottage Cheese Filling (Pierogi Filling) image

Provided by chefRD

Categories Polish

Time 40m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 7

1/3 cup onion (chopped)
1 tablespoon butter or 1 tablespoon margarine
1 1/2 cups mashed potatoes
1 teaspoon dill (frozen) or 1/2 teaspoon dill weed (dried)
1/4 teaspoon salt
2/3 cup cottage cheese (dry-curd)
1 dash black pepper

Steps:

Cook onion in butter or margarine till tender. Combine with potatoes, dill, salt and dash pepper. Stir in cottage cheese.

Uncle Bill's Cottage Cheese Perogie Filling image

Provided by William Uncle Bill

Categories Cheese

Time 15m

Yield 30-36 perogies

Number Of Ingredients 5

3 cups dry curd cottage cheese
1 cup finely chopped green onion
2 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
Use 1 heaping tablespoon for each perogie.
Boil for 2 to 3 minutes or until they float to the surface.
Serve with melted butter and sour cream if desired.
These perogies freeze well.

Cottage Cheese Crepe Filling image

Provided by LibraChick93093

Time 5m

Yield 3 cups, 16 serving(s)

Number Of Ingredients 4

3 cups small curd cottage cheese
3 tablespoons sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla

Steps:

Sweet Corn Blintzes with Cottage Cheese Filling image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 10-12 blintzes

Number Of Ingredients 10

1/2 cup flour
1/2 cup half-and-half
2 eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup fresh corn kernels (about 2 ears), or frozen
Vegetable oil for brushing griddle
1 1/2 cups cottage cheese
6 tablespoons sugar

Steps:

Place the flour, half-and-half, eggs, salt, pepper, and butter in a blender and process until smooth. Add the corn and blend for a minute longer, until the corn is pureed. Pour the batter into a bowl, cover, and refrigerate at least 1 hour or up to overnight.
Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes.
Preheat oven to 350F. Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter onto griddle for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned. Remove blintzes from griddle and immediately place 1 to 2 tablespoons filling in the center. Roll the blintz and place it seam-side down on a baking sheet. When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes. (Alternatively, you can refrigerate unfilled blintzes, stacking them between sheets of waxed paper and wrapping in plastic, and proceed with recipe when ready to fill.) Serve warm with Sauteed apples or pears.