PORK COTTAGE ROLL & CABBAGE
Make and share this Pork Cottage Roll & Cabbage recipe from Food.com.
Provided by Lois M
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put cottage roll in large pot or dutch oven; add onion, carrots, bay leaves, and peppercorns.
- Cover with water.
- Bring to a boil over high heat; reduce heat and simmer for 1 to 1-1/2 hours, depending on the size of the roast.
- Remove meat from liquid and place in a baking pan; brush with honey mustard and brown sugar mixed to a paste. Reserve the liquid to cook the cabbage.
- Place roast in the oven, just on "warm" while you cook the cabbage.
- Thinly slice cabbage and cook in the liquid that the roast was in for approximately 10 to 15 minutes until desired tenderness.
- Good served with boiled new potatoes.
KRISTEN'S BROWN SUGAR CREPE FILLING
Steps:
- Mix brown sugar and sour cream until no lumps remain. Spoon mixture into crepes and top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 56.9 g, Cholesterol 112.6 mg, Fat 13.3 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 226.5 mg, Sugar 31.3 g
COTTAGE CHEESE YEAST ROLLS
"I always take my Cottage Cheese Yeast Rolls to potlucks, where they're soon gobbled up," writes Angie Merriam of Springfield, Ohio. "They're light, so they go well with many dishes. Just be sure to serve them with butter."
Provided by Taste of Home
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, eggs, sugar, salt, baking soda and 2 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 30 pieces. Shape each piece into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 91 calories, Fat 1g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 244mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
BROWN SUGAR COTTAGE ROLL
A recipe my Mom always made and I loved it.I have added a few of my own touches and it is still so AMAZING... Slocooker/Crock Pot it as much of the day you can for best results. Size of Roll varies, purchase as you would a Roast Beef for your family. Crock Pot does all the work, you just dress it up.
Provided by Chef Debbie 6
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove Roll from packaging , rinse under cold water.
- Place fatty side up in Crock Pot.
- Pour Ginger Ale to cover roll.
- Sprinkle with pepper.
- Melt butter/margarine.
- Add Brown Sugar/Hoisen Sauce/Mustard.
- Whisk together, (You want it like a glaze) set aside.
- When Roll is done, remove from Crock and place in roasting pan, If you have any leftover G/Ale pour into roaster,otherwise use from Crock to cover bottom of pan.
- Using a brush, cover complete Cottage Roll, with mixture, (save some to brown top) place into oven @ about 325 degrees for 45 mins -- Remove from oven -- brush on remaining mixture, put back in oven on broil, turning to get all sides.
- Remove when done to your desire, cut netting, and enjoy -- Great with Mashed Potatoes or Scalloped Potatoes -- .
Nutrition Facts : Calories 337, Fat 6, SaturatedFat 3.7, Cholesterol 15.4, Sodium 193.5, Carbohydrate 73, Fiber 0.2, Sugar 71.4, Protein 0.3
GLAZED COTTAGE ROLL (DADDY) RECIPE - (4.1/5)
Provided by á-8579
Number Of Ingredients 7
Steps:
- Place cottage roll in large dutch oven, cover with water Add bay leaf, cloves and onion Bring to a boil, cover pan and reduce heat to simmer Cook for 1 1/2 to 2 hours Remove cottage roll from pan, remove netting Place in shallow pan sprayed with Pam Mix mustard and brown sugar and spread over cottage roll Bake 15 to 20 minutes at 350 degrees
COTTAGE BUTTERHORNS
Start the dough for these attractive crescents the night before, and you'll have rich, flaky golden rolls the next morning to enjoy with your coffee. A sweet drizzle makes the buttery rolls hard to resist.-Mary Schmittinger, Colgate, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter and cottage cheese until blended. Combine flour and salt; gradually beat into the butter mixture. Cover and refrigerate overnight or until dough is easy to handle., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Bake at 350° for 25-30 minutes or until golden brown. Cool on pans on wire racks., For glaze, in a small saucepan, melt butter. Stir in the confectioner's sugar, vanilla and enough water to achieve desired consistency. Drizzle over rolls.
Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 112mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
COTTAGE CHEESE RUGELACH WITH WALNUTS
Provided by Dawn Murray
Categories Cookies Dessert Bake Quick & Easy Walnut Cottage Cheese Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32
Number Of Ingredients 9
Steps:
- Mix cheese and 2/3 cup margarine in medium bowl. Stir in flour. Knead in bowl until dough is smooth, about 1 minute. Divide dough into 2 balls. Flatten into disks. Wrap each in plastic; freeze until firm enough to roll, about 10 minutes.
- Meanwhile, combine brown sugar, walnuts, cinnamon, vanilla and 3 tablespoons margarine in processor. Blend until almost smooth paste forms.
- Preheat oven to 350°F. Roll out 1 dough disk on lightly floured surface to 10-inch round. Spread half of brown sugar mixture evenly over. Cut round into 16 wedges. Starting at wide ends, roll up wedges. Bend ends in, forming crescents. Place on ungreased heavy baking sheet. Repeat rolling, filling and shaping with remaining dough disk.
- Beat egg and milk to blend in small bowl. Brush glaze over crescents. Bake until cooked through and light brown, about 25 minutes. Transfer cookies to racks and cool. (Can be made 2 days ahead. Store airtight at room temperature.)
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