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How To make Cottage Cheese Potato Salad For 1
1 lg Potato, preferably new
1 tb Salad oil
1 ts White vinegar
1/4 ts Salt
1/4 c Celery, thinly sliced
1 tb Green pepper, finely chopped
1 tb Pimento, finely chopped
1 tb Ripe olives, slivered
1 sm Green onion, thinly sliced
1 tb Mayonnaise
1/3 c Low-fat cottage cheese
Lettuce Preparation: 30 minutes including cooking potato plus chilling. Cook potato in its jacket until just tender. Cool until it can be handled, peel and dice into a bowl. You should have about 1 cup. Stir oil, vinegar, and salt together and pour over hot potato, tossing lightly. Cool. Add celery, green pepper, pimento, olives and onion. Stir mayonnaise and cottage cheese together, add to salad and toss lightly. Chill well. Serve on lettuce. Source: Margo Oliver's Good Food For One c. 1990 Shared but not tested by Elizabeth Rodier
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Potato in Cottage Cheese Sauce (Papas a la Huanciana) by Tarla Dalal
Potato in Cottage Cheese Sauce, Potato slices tossed with butter and a dash of salt and pepper, are then coated with a creamylicious sauce made of cottage cheese.
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Potatoes with Cottage Cheese Sauce (Papas a la Huanciana)
Potato slices tossed with butter and a dash of salt and pepper, are then coated with a creamylicious sauce made of cottage cheese, cream cracker biscuits and milk spiced mildly with chopped green chillies, and baked till the cheese melts and fuses atop the potatoes. Like the caterpillar grows into a beautiful butterfly, simple ingredients morph into an irresistible starter, the huanciana papas, which will be the star of your party.
Preparation Time: 20 minutes.
Cooking Time: 3 minutes.
Serves 4.
Baking Temperature: 200°C (400°F).
Baking time: 15 minutes.
For the potatoes
2½ cups boiled potato slices
2½ tbsp butter
Salt and to taste
Freshly ground black pepper (kalimirch) to taste
For the cottage cheese sauce
1 cup grated paneer (cottage cheese)
2 cream cracker biscuits, coarsely crushed
2 tsp roughly chopped garlic (lehsun)
1½ tsp finely chopped green chillies
½ cup milk
1 tbsp olive oil
Salt to taste
Other ingredients
2 tbsp grated processed cheese
Freshly ground black pepper (kalimirch) to taste
For the potatoes
1. Heat the butter in a broad non-stick pan, add the potatoes, salt and pepper powder, mix gently and cook on a slow flame for 2 to 3 minutes.
2. Divide it into 2 equal portions and keep aside.
For the cottage cheese sauce
1. Combine all the ingredients in a mixer and blend till smooth.
2. Divide into 2 equal portions and keep aside.
How to proceed
1. Arrange a portion of the potatoes evenly in a baking dish.
2. Spread a portion of the cottage cheese sauce evenly over it.
3. Repeat steps 1 and 2 to make one more layer.
4. Sprinkle the cheese and black pepper powder evenly over it and bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
Serve hot.
Salad Recipes? Cottage Cheese? Cottage Cheese Vegetable Summer Salad
The recipe can be found below.
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This is one of my Mother's favorite salad recipes and now it's one of mine! This is a cottage cheese vegetable summer salad. This is one of the salad recipes that my grandmother used to make for my mother when she was a girl in NYC! It's cooling and crunchy and loaded with fresh tastes. If you like really good salad recipes then try this cottage cheese vegetable summer salad as a side dish, a starter or even as a main course if you have a big enough bowl or plate.
Ingredients
2 Lbs. Cottage large curd drained.
2 Cucumbers peeled/seeded and diced fine.
8 to 10 Red radishes diced small.
1 Pack of scallions sliced finely.
2 to 4 Stalks of celery skin peeled off and diced into small cubes.
1/2 to 1 Cup cilantro finely chopped.
1 Cup chopped walnuts.
A little bit of salt. Be careful with the salt there is salt in the cottage cheese.
Black pepper to taste.
Optional: If you want spicy you can add red pepper flakes in place of black pepper.
Instructions
You Will Need The Following Tools:
1 Large bowl enough to handle 2 Lbs. of cottage cheese and other ingredients.
1 Large Rubbermaid spatula to fold ingredients into each other.
1 Large strainer to drain the liquid out of the large curd cottage cheese.
Preparation:
1. Put large curd cottage cheese into the strainer over a bowl and allow liquid to drain.
2. You will have to shake the cottage cheese often to get the liquid out. Took 3 hours for me.
3. Peel/slice cucumber then dice cucumber put aside.
4. Clean and dice your radishes and put aside.
5. Clean and slice your scallions and put aside.
6. Clean and peel the skin off of 2 to 4 celery stalks and put aside.
7. Chop 1/2 to 1 cup of cilantro and put aside.
8. Have one cup of chopped walnuts set aside.
9. Salt and black pepper to taste.
Make The Salad:
Put the strained cottage cheese into a large bowl.
Add your diced cucumber and fold into cottage cheese with your Rubbermaid spatula.
Add your diced celery and fold it into the salad mixture.
Add your diced radish to the salad mixture and fold it into the mixture.
Add your sliced scallions and fold into salad mixture.
Add your cilantro now and fold into the salad mixture.
Now it's time to add your walnuts to the salad mixture and fold in well.
Once this is all done your salad is technically finished.
You can put the salad mixture in the fridge to chill for awhile.
Now cut up some veggies to stuff with the salad mixture.
The longest part of the prep to make this salad is the draining of the liquid from the large curd cottage cheese. It took about 3hrs in a large strainer shaking the cottage cheese like it was spaghetti to get the liquid out. The rest of the prep and making of the salad is as stated above. If you want to skip this step then you can substitute farmer cheese for the cottage cheese and the salad will still be fantastic.
You can serve this salad by itself in a bowl or on a plate. I cut and stuffed a large tomato, a large red bell pepper, a cucumber and some white button mushrooms. This salad mixture is also fantastic as a cold pasta salad mixture as well.
Potatoes and cottage cheese | How to make an easy dinner! This recipe is so delicious.
Hello recipe lovers!
I was just discouraged. A friend and I were fixing a tape recorder. We sat until the evening, and his wife went to cook dinner. When I passed by, I saw how she takes out potatoes and cottage cheese.
In general, instead of fixing the tape recorder, I helped with cooking and at the same time learned the recipe for an excellent side dish, which I will share now!
To prepare potato balls with cottage cheese, you will need: 1 kg potatoes, 350 gr cottage cheese, 2 eggs, 400 gr flour, 1 onion, 50 gr greens.
Potato Salad
This creamy and crunchy potato salad recipe is loaded with eggs, apple, celery, and fresh herbs all combined with a creamy zesty dressing. Packed with flavor and the perfect side dish for your next picnic, barbecue, or family dinner.
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