EASTER CHEESE - HRUDKA
Hrudka pronounced (hur-UT-ka)is a simple custard cheese that's essential for many Eastern European Easter tables. It's sliced and eaten by itself or, more often, as part of a ham or kolbassi sandwich made on Paska bread that's slathered with beet horseradish. The recipe is as easy as it is healthy. Ha!
Provided by Bryan Burns
Time 10h35m
Yield 32
Number Of Ingredients 5
Steps:
- Crack eggs into a large saucepan and beat with a whisk. Whisk in milk, sugar, salt and cinnamon. Cook over medium-low to low heat, stirring constantly until the mixture fully forms curds and the whey separates. This will take 20 to 30 minutes. Using higher heat or failing to stir will result in a big pan of sweet scrambled eggs.
- Drain the mixture into a colander lined with several layers of cheese cloth. Use the cloth to shape into a ball and twist the top to remove excess moisture. Secure with a twist tie. Hang for several hours or overnight. I do it on the spigot of the kitchen sink (which would probably wig out the germ police, but I haven't gotten botulism in 34 years). Of course, you could let it drain initially there and then finish it overnight in the fridge suspended over a deep bowl.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 7.8 g, Cholesterol 72.8 mg, Fat 2.9 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 111.1 mg, Sugar 7.8 g
EASTER EGG CHEESE
This is a traditional Easter cheese, that is quite bland. In fact, it really isn't a cheese at all. The cheese that you see on the plate is 1/3 of the recipe. Even though this dish is not too popular at my house, we still make it as part of the tradition. Quite often guests just fall in love with it. For additional pictures, please visit: http://www.capnrons.com/R_S_Easter_Egg_Cheese.html?id=RZ
Provided by Capn Ron
Categories Polish
Time 45m
Yield 1 cheese, 10 serving(s)
Number Of Ingredients 4
Steps:
- Make a double thick cheesecloth bag that's rounded and about 4" in diameter.
- Pour milk into large bowl and add eggs, salt, and pepper.
- Beat until foamy.
- Pour into saucepan and cook over LOW heat until it becomes SOFT scrambled eggs. Be careful and keep stirring because it burns easily.
- Pour mixture into cheesecloth, twist the open end, tie, then hang from the inside of a kitchen cabinet, with a bowl underneath. Let it hang drain overnight.
- Carefully remove cheese from bag to avoid breaking and cool in refrigerator. You can make this cheese a few days ahead of Easter, and store it in your refrigerator.
Nutrition Facts : Calories 226.3, Fat 14.3, SaturatedFat 6.1, Cholesterol 401.2, Sodium 430.3, Carbohydrate 7.6, Sugar 0.7, Protein 16.1
SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
EASTER EGG CHEESE BALL
This delicious and easy cheese ball recipe is decorated festively for Easter. Serve with crackers, pieces of toasted baguette, or veggie sticks.
Provided by fabeveryday
Categories Cheese Balls
Time 2h25m
Yield 32
Number Of Ingredients 6
Steps:
- Mix together cream cheese, Cheddar cheese, and dressing mix in a bowl until well combined.
- Form into a large egg-shaped ball in the center of a serving plate.
- Cut wax paper into strips. Lay them across the cheese ball, leaving spaces every two strips where the cheese is exposed. Sprinkle chopped chives on the exposed cheese, lightly pressing the chives down so they stick to the cheese. Remove the wax paper strips directly below the chives. Cover the newly exposed cheese stripes with bacon bits. Repeat by removing the final set of wax paper strips and adding chopped pecans in the remaining spaces.
- Refrigerate for at least 2 hours, or overnight.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 1 g, Cholesterol 23.4 mg, Fat 8 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 174.1 mg
EASTER EGG CHEESECAKE
Got leftover Easter eggs to use up? Try incorporating them into an easy no-bake vanilla cheesecake. Chill the cheesecake overnight for the best results
Provided by Esther Clark
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
- Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
- The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.
Nutrition Facts : Calories 637 calories, Fat 47 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium
HRUTKA (EGG CHEESE)
Otherwise known in English as "egg cheese". This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. Prep time is the chilling time.
Provided by Parsley
Categories Hungarian
Time 10h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat all ingredients well.
- Pour into a large saucepan and cook very slowly over low heat (stirring often) until it looks kind of like cottage cheese and liquid/curds start to separate.
- Pour the mixture into a round colander or a strainer lined with cheese cloth and form into a ball.
- Hang up over a sink and let drip. Drain for about 3 hours.
- Chill at least 8-10 hours or overnight.
- Can serve cold, room temp or warm.
Nutrition Facts : Calories 178.2, Fat 10.5, SaturatedFat 4.3, Cholesterol 291.4, Sodium 160.7, Carbohydrate 8.2, Sugar 9.1, Protein 12.2
EASTER EGG CHEESECAKE
Provided by My Food and Family
Time 6h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
- Refrigerate cheesecake 4 hrs.
- Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.
- Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.
- Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.
Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 140 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
SIRECZ (EASTER CHEESE)
A traditional Slovak Easter Cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard.
Provided by LORRIE28
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- In an electric mixer, beat the eggs until mixed well.
- Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching.
- When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours.
- Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 42.4 g, Cholesterol 437 mg, Fat 13.9 g, Protein 18 g, SaturatedFat 5.4 g, Sodium 190.9 mg, Sugar 42.4 g
SLOVAK EASTER CHEESE (CIRAK)
This is traditional Slovak Easter cheese that is served Easter Sunday. It is traditionally served with baked ham and beet horseradish and is great on sandwiches. It is very mild in flavor and not like other cheeses.
Provided by Cathi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12h35m
Yield 16
Number Of Ingredients 3
Steps:
- Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all of the eggs are in, until the mixture resembles scrambled eggs.
- Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
- Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 3.1 g, Cholesterol 144.4 mg, Fat 4.9 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 222.9 mg, Sugar 3.1 g
SCRAMBLED EGGS WITH CHEESE
Make and share this Scrambled Eggs With Cheese recipe from Food.com.
Provided by AmyKat321
Categories Breakfast
Time 6m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Crack 3 eggs into a bowl. Beat with fork. Add a splash of water. Stir in desired amount of cheese. Add a dash of pepper and 1/2 tsp of salt.
- Put tablespoon of butter or oil in pan over Medium heat.
- Pour egg/cheese mixture into pan. Stir constantly with spatula until done.
Nutrition Facts : Calories 448.2, Fat 33.6, SaturatedFat 16.6, Cholesterol 693.8, Sodium 560.9, Carbohydrate 1.9, Sugar 1.4, Protein 32.9
SCRAMBLED EGGS WITH EMMENTAL CHEESE AND RED WINE
Make and share this SCRAMBLED EGGS WITH EMMENTAL CHEESE AND RED WINE recipe from Food.com.
Provided by Jonathan L.
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- heat olive oil in large pan till it smokes.
- break eggs into hot oil.
- add emmental sliced into tiny pieces stir eggs until omlette forms.
- add red wine and blend.
- serve with toast.
Nutrition Facts : Calories 184.8, Fat 15.1, SaturatedFat 3.7, Cholesterol 325.5, Sodium 124.4, Carbohydrate 0.6, Sugar 0.3, Protein 11
CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY
Here's what you need: bread, butter, egg, shredded cheese, salt, pepper
Provided by Tasty
Categories Breakfast
Time 30m
Yield 1 toast
Number Of Ingredients 6
Steps:
- With a spoon, press down on the center of the bread to form a pocket.
- Line the edges of the bread with butter, and crack an egg into the pocket.
- Line the edges of the bread with shredded cheese.
- Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 3 grams, Fat 19 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams
CHEESECAKE-FILLED EASTER EGGS
Make the holiday extra special this year with Cheesecake-Filled Easter Eggs. Store-bought chocolate eggs are filled with a delicious cheesecake mix for a sweet surprise. They even look like they have yolks! How fun is that? Start a new tradition with our Cheesecake-Filled Easter Eggs.
Provided by My Food and Family
Categories Spring 2019
Time 1h50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Use sharp knife to cut 1/2-inch-thick slice off top of each chocolate egg. Discard removed slice or reserve for snacking.
- Sprinkle gelatine over water in small microwaveable bowl; let stand 5 min. Microwave on HIGH 15 sec.; stir until gelatine is completely dissolved.
- Melt 2 oz. white chocolate as directed on package.
- Beat cream cheese, vanilla and melted white chocolate in medium bowl with mixer until blended. Add gelatine; mix well. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture evenly into chocolate eggs. (Eggs will be full.) Refrigerate 45 min. to 1 hour or until filling is set.
- Melt remaining white chocolate; cool completely. Stir in enough food coloring until chocolate resembles color of egg yolk. Spoon into separate resealable plastic bag.
- Use tip of small knife to carefully remove about 1/4 tsp. cream cheese filling from center of each egg; discard removed filling. Cut small corner off bottom of tinted chocolate-filled bag; use to pipe chocolate into centers of eggs. Use moistened finger to smooth tops of chocolate centers. Refrigerate 30 min.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 18 g, Fiber 0.5 g, Sugar 17 g, Protein 3 g
CHEESY VEGETABLE EGG DISH
I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. -Elsie Campbell, Dulzura, California
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the zucchini, onion, mushrooms and green pepper in butter until tender. Stir in the flour, baking powder and salt until blended. , In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese., Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 407 calories, Fat 30g fat (17g saturated fat), Cholesterol 287mg cholesterol, Sodium 759mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
CHEESE EGGS
Super easy and tasty! USe your favorite hard cheese--cheddar, swiss, etc. I like a very sharp cheddar. With a teflon pan you can use your fork to loosen them and slide out of the pan--very easy cleanup. Thank you *Derf* for the photo. You made my recipe look even better than it tastes!
Provided by firefly68
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Grate cheese and break eggs into a dish but don't stir them.
- Heat a small frypan on medium heat and melt butter; if possible use a pan that the eggs will just fit into, covering the entire pan. When butter bubbles nicely, pour in the eggs, smother with the cheese, sprinkle with chopped chives or green onions if desired, and cover the pan. Turn heat to lowest setting; if using an electric stove you can turn the heat off.
- Leave eggs covered for 5 minutes, making your toast while you wait. No peeking! Whites will be set and yolks runny.
CHEESECAKE-FILLED EASTER EGGS
Treat family and friends to this luscious Easter dessert with crushed biscuits and a creamy cheesecake filling packed into hollow chocolate eggs
Provided by Anna Glover
Categories Dessert
Time 20m
Yield Makes 2 (serves 4)
Number Of Ingredients 10
Steps:
- Carefully separate the Easter egg in half along the seam. (Use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate.)
- Tip the digestive biscuits into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.
- Mix the mascarpone, soft cheese, icing sugar and cocoa together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set. You may be left with extra cheesecake filling, depending on the size of your Easter eggs - this can be spooned into glasses over extra digestive crumbs for another treat.
- Scatter the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with caramel or melted chocolate to serve.
Nutrition Facts : Calories 631 calories, Fat 49 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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- Combine the ingredients in a heat-proof bowl or the top of a double boiler and whisk until combined.
- Place bowl over a pot of water or assemble the double boiler and, over medium heat, bring the water to a simmer. Cook, stirring very frequently, until the mixture begins to thicken and then the bids separate from the whey. This will take 20-30 minutes form when you start to see the curds begin to form, and it will look similar to scrambled eggs when it is done.
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