Cheese Nut Loaf Modified From Greens Recipes

Steps:

• Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
• Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
• Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
• Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.

Steps:

• Preheat oven to 375°F Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again.
• Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor).
• Melt butter in a sauté pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.
• Spoon the mixture into the prepared pan. Smooth it down until it's level. Bake until golden brown and firm to the touch, about 1 hour. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.

Steps:

• Preheat oven to 375. Cook rice. Chop nuts finely. (Cuisinart is big help with nuts, cheese, onions.) Cook onion in butter over moderate heat until translucent. Season with salt, add garlic, chopped mushrooms, dried mushrooms, herbs. Cook until mushroom liquid reduced. Combine with rice, nuts, eggs, cottage cheese, and grated cheese. Season with black pepper and more salt if needed. Lightly butter a loaf pan. Fill and bake at 375 until top is golden and rounded, about 1 hour, 15 minutes plus. Loaf should be firm when you shake pan. Let loaf sit for 10 min before flipping onto serving plate. Serve with roasted red bell peppers and asparagus if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
• Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
• Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

Steps:

• Preheat oven to 350.
• Saute onions in olive oil until translucent.
• Mix with remaining ingredients, salt and pepper to taste and put in an oiled loaf pan.
• Bake for 30 minutes.