Cottage Cheese And Egg Custard Food

CREAMY COTTAGE CHEESE SCRAMBLED EGGS

Steps:

• Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes.
• Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.

AMISH CUSTARD COTTAGE CHEESE PIE

Steps:

• Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
• In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
• Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
• Cool on racks, then refrigerate. Flavor improves if served a day after baking.

FAST-AND-FABULOUS EGG AND COTTAGE CHEESE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray.
• Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.

EGG CUSTARD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
• Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

COTTAGE CHEESE AND EGG CUSTARD

Steps:

• Preheat oven to 350 F.
• Place cottage cheese and eggs in a blender and run on medium speed for 1 minute or until fully combined.
• Add half of the cheddar cheese and blend for 10 seconds.
• Pour mixture into a bowl and fold in the remaining cheese and herbs or spinach (if using) with a spoon.
• Pour into four ramekins; place on cookie sheet and bake 40 to 45 minutes, until puffy and starting to brown.
• Serve warm in ramekins.

COTTAGE CHEESE AND EGG MUFFINS WITH CHEDDAR

Steps:

• Preheat oven to 400°F.
• In mixing bowl, combine cottage cheese, parmesan, flour, flaxseed meal, baking powder, salt, egg beaters, and water. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
• Spray muffin cups with non-stick spray or olive oil, or spray foil muffin cups.
• Divide batter between six muffin cups.
• Bake muffins 25-30 minutes or until lightly browned on top and set. (If you're going to be microwaving later, bake for 25 minutes; if eating immediately, bake for 30 minutes.).
• Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.

SWEET MATZO AND COTTAGE-CHEESE PUDDING

Steps:

• Preheat oven to 325°F.
• Soak matzos in cold water until slightly softened, 1 to 2 minutes. Drain on a rack.
• Stir together cottage cheese, eggs, 6 tablespoons sugar, cinnamon, pecans, and raisins.
• Coat bottom and sides of an 8-inch square baking dish or pan with half of butter. Put 1 matzo in dish and spread half of cottage-cheese mixture over it. Top with another matzo and remaining cottage cheese mixture. Top with remaining matzo, brush with remaining butter, and sprinkle with remaining tablespoon sugar.
• Bake pudding in middle of oven until golden, puffed, and set, about 1 hour. Cut into squares and serve warm.

VANILLA EGG CUSTARD

Steps:

• Dissolve flour and cornstarch in 1/4 cup of milk to prevent lumps.
• Pour into the top of a double boiler over simmering water OR a saucepan over a low flame. Whisk in the rest of the ingredients (one at a time) except for 1/2 tsp vanilla extract. Cook for 20 minutes, stirring constantly to prevent burning the bottom. Then whisk for an additional 1-2 minutes off the stove before adding the remaining vanilla. Chill for 3 hours.

FRAU MOYER'S CHEESE CUSTARD PIE

Steps:

• Preheat oven to 450°F.
• Rinse cottage cheese and drain very well.
• Mash cottage cheese into a mixing bowl.
• Add cream, sugar, yolks of eggs, salt and butter; mix very well and add nutmeg.
• Beat egg whites to stiff peaks.
• Fold into cottage cheese mixture.
• Line a pie plate or pudding dish with the piecrust.
• Pour in the cheese custard.
• Bake at 450F for ten minutes, reduce heat to 350F and bake for an additional 30 minutes.
• Serve at once.

OSTAKAKA (SWEDISH CUSTARD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
• Stir beaten eggs, cottage cheese, cream, sugar, vanilla extract, nutmeg, and salt together in a bowl; pour into prepared casserole dish.
• Bake in preheated oven until set and completely browned on top, about 1 hour. Set aside to cool.

BAKED EGG CUSTARD WITH CHEESE

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter; set aside.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in vegetables, half the goat cheese, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups). Sprinkle with remaining goat cheese. Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve with Chopped Romaine Salad.

BAKED EGG CUSTARD

Steps:

• Bring milk just to a boil and add beaten eggs and remaining ingredients.
• Whisk well.
• Pour into a buttered casserole dish and bake in a 350* preheated oven for 30 minutes.
• Enjoy.