PEGGY'S CHEESE SAVORIES
I have no idea who Peggy is. My mother sent me this recipe about a year ago, and these little buggers are simple to make, and delicious.
Provided by Mirj2338
Categories Breads
Time 18m
Yield 100 cheese savories
Number Of Ingredients 4
Steps:
- In a mixing bowl, mash the cheese and butter with a fork.
- Cream until well combined and smooth.
- Add flour and salt and combine thoroughly.
- Chill until firm, about 1 hour.
- Pinch off tiny pieces of dough and roll into tiny balls with the palms of your hands.
- Place 1 inch apart on 1 or 2 ungreased cookie sheets-- they really spread.
- Bake in a preheated 450 degree F (yes, that's a hot oven) for 8 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 2748.9, Fat 213.2, SaturatedFat 134.9, Cholesterol 630.1, Sodium 3044.6, Carbohydrate 97, Fiber 3.2, Sugar 2.5, Protein 112.1
COTTAGE CHEESE PEROGIES
Very easy recipe to make, and a wonderful twist to an ordinary perogy. These cheese filled perogies taste great just boiled or fried with a little butter. Eat them with sour cream and you will have a wonderful dinner. You can easily double or triple the recipe and place extras in the freezer.
Provided by BRIDY
Categories Main Dish Recipes Dumpling Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt. Set aside.
- In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough.
- Roll dough out on a lightly floured surface, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal.
- Bring a large pot of lightly salted water to a boil. Carefully drop the perogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon, and place on a cooling rack set over a baking sheet to drain excess water.
Nutrition Facts : Calories 131 calories, Carbohydrate 17.8 g, Cholesterol 37.1 mg, Fat 3.2 g, Fiber 0.6 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 373.8 mg, Sugar 1.8 g
BAKED SAVORY CUSTARD WITH CHEESE
Provided by Mark Bittman
Categories dinner, easy, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
- Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
- Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 56 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 34 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams
SAVOURY CHEESE - TRADITIONAL BRITISH SANDWICH FILLER
This is a gorgeous, mellow sandwich filler I have discovered in Britain and got absolutely hooked on! It's a very savoury and cheesy filling with a lovely melt-in-the-mouth texture which makes it the ultimate comfort food. Attention - some people my find this quite smelly, but it's worth it!
Provided by tamed_tigress
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- mix the cheeses in a bowl.
- add mayonnaise to desired creamyness (don`t be too skimpy, though!).
- Add pepper and salt, finely diced spring onion and finely diced onion in quantities that suit you.
- TIPS:
- You may omit the Red Leicester and Mozzarella Cheese and use only Cheddar or similarly strong cheese.
- This tastes best if made the day before and not served straight from the fridge.
- Can be used as filler for sandwiches and baked potato (traditional), but is also gorgeous as a dip for vegetable crudities.
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