Cottage Cheese And Nut Loaf Recipes

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CHEESE AND NUT LOAF



Cheese and Nut Loaf image

A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 17

2 tablespoons unsalted butter, plus more for pan
1/2 ounce dried porcini mushrooms
1 1/2 cups walnuts
1/2 cup cashews
1 yellow onion, finely chopped (1 cup)
2 teaspoons minced garlic (2 cloves)
3 ounces shiitake mushrooms, finely chopped (1/2 cup)
1 1/2 cups cooked brown rice (or 1 cup dry rice)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh marjoram
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh sage, leaves, plus more for garnish
4 large eggs, lightly beaten
12 ounces Gruyere cheese, grated on the large holes of a box grater
1 cup (8 ounces) cottage cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
  • Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
  • Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
  • Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.

COTTAGE CHEESE AND NUT LOAF



Cottage Cheese and Nut Loaf image

I love vintage recipes. This one comes from a 1922 Metorpolitan Life Insurance cookbook, and falls unter the category of "meat substitutes". It can be served as a main dish, or as a side. I personally perfer it with a huge, and VERY mixed salad with bread, as a whole meal.

Provided by DEEP336

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup cottage cheese
1 cup nutmeats, coarsly ground
1 tablespoon lemon juice
2 tablespoons ketchup
1 tablespoon hot sauce
2 tablespoons finely chopped onions
1 cup breadcrumbs
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Mix all ingredients thoroughly, add more seasonings if necessary, put mixture into a well greased baking dish and bake in a moderately hot oven (I'd say just above Medium from experience, but ovens vary)until moderately browned -- 375 degrees.

Nutrition Facts : Calories 405.6, Fat 24.9, SaturatedFat 4.6, Cholesterol 7.9, Sodium 1172.8, Carbohydrate 32.5, Fiber 4.5, Sugar 3.9, Protein 16.3

SPECIAL K LOAF



Special K Loaf image

Special K Loaf, also known as Cottage Cheese Loaf, is a vegetarian meatloaf full of flavor and protein. It is a delicious recipe to serve over the holidays for the vegetarians in your life.

Provided by Shelby Law Ruttan

Categories     Dinner

Time 55m

Number Of Ingredients 10

1/2 cup butter
1/2 cup onion (diced)
3 garlic cloves (minced)
5 cups Special K Cereal
1/2 cup half and half
1 cup hot water
2 beef-flavored bouillon
4 large eggs
2 cups cottage cheese (small curd preferred)
3/4 cup finely chopped walnuts

Steps:

  • Preheat oven to 400 degrees.
  • Mix together the boullion and hot water until bouillon is dissolved.
  • Pour 5 cups Special K Cereal in a large mixing bowl. Pour the half and half, and water with boullion over top of cereal. Stir to combine. Let cereal sit and soak in liquid while you move on to step 4.
  • Using a hand food processor, process walnuts. Then process onions and garlic.
  • Melt butter in a large skillet over medium high heat. Add onions and garlic. Simmer until onions are translucent.
  • Add butter, onion, and garlic to cereal mixture. Sprinkle in chopped walnuts.
  • Whisk eggs and pour over top of cereal mixture. Stir to combine well.
  • Add cottage cheese to cereal mixture and stir to combine.
  • Pour into a 9x13 pan that has been coated with cooking spray.
  • Place in oven and bake for 35-40 minutes. Until top of Special K Loaf is no longer wet.
  • Remove from oven, let cool about 15 minutes, then serve.

Nutrition Facts : Calories 380 kcal, Carbohydrate 21.02 g, Protein 17.16 g, Fat 25.59 g, SaturatedFat 11.298 g, Cholesterol 160 mg, Sodium 992 mg, Fiber 0.9 g, Sugar 5.21 g, ServingSize 1 serving

VEGETARIAN CHEESE AND NUT THANKSGIVING LOAF



Vegetarian Cheese and Nut Thanksgiving Loaf image

Me being in a family with multiple vegetarians, growing up, instead of having meat loaf we had nut loaf! This loaf was one of my favorite dishes growing up, and to this day it's my favorite thing to have on Thanksgiving. For anyone looking to try a new delicious vegetarian recipe, try this!

Provided by Shimera

Time 2h5m

Yield 10

Number Of Ingredients 15

1 ½ cups walnuts
½ cup pecans
2 tablespoons butter
1 medium onion, minced
1 (8 ounce) package mushrooms, minced
3 cloves garlic, minced
2 tablespoons minced fresh parsley
1 ½ teaspoons dried marjoram
½ teaspoon dried thyme
1 ½ cups cooked brown rice
12 ounces Cheddar cheese, grated
1 cup cottage cheese
4 large eggs, beaten
1 ½ teaspoons salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place walnuts and pecans on a baking sheet.
  • Roast nuts in the preheated oven until golden and fragrant, about 7 minutes. Remove from the oven and chop nuts when cool enough to handle.
  • Increase oven temperature to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan and line with parchment paper.
  • Melt butter in a large cast iron skillet over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms, garlic, parsley, marjoram, and thyme; cook until mushrooms have softened, about 7 minutes.
  • Add cooked rice, chopped nuts, Cheddar cheese, cottage cheese, eggs, salt, and pepper; stir until everything is combined. Transfer mixture to the prepared loaf pan.
  • Bake in the oven until the top is rounded and golden, about 1 hour 10 minutes. Remove from the oven and let sit for at least 10 minutes before slicing and serving.

Nutrition Facts : Calories 392.7 calories, Carbohydrate 13.2 g, Cholesterol 119.6 mg, Fat 31 g, Fiber 2.6 g, Protein 18.2 g, SaturatedFat 11.2 g, Sodium 698.4 mg, Sugar 1.9 g

NUT LOAF SUPREME



Nut Loaf Supreme image

This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.

Provided by MooninAries Awakening

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h50m

Yield 8

Number Of Ingredients 16

1 ½ cups walnuts
½ cup pecans
2 tablespoons olive oil
1 small sweet yellow onion, finely chopped
3 cloves garlic, minced
1 (6 ounce) package baby bella mushrooms, chopped
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
12 ounces shredded Swiss cheese
1 ½ cups cooked wild rice
1 cup cottage cheese
4 large eggs, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
  • Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
  • Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
  • Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g

COTTAGE CHEESE ROAST (VEGETARIAN MEATLOAF)



Cottage Cheese Roast (Vegetarian Meatloaf) image

Great vegetarian comfort food! Don't be fooled by the ingredients; the flavor is very much like meatloaf. Kitchen alchemy at its finest!

Provided by Connie K

Categories     Cheese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) carton cottage cheese
4 eggs, beaten
1/4 cup vegetable oil
1 (1 ounce) envelope dry onion soup mix
1 cup finely chopped walnuts
1 1/2-2 1/2 cups corn flakes (I use Special K Whole Grain)
1/4 cup chopped onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a loaf pan.
  • In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
  • Spoon into prepared pan.
  • Bake for 60 to 70 minutes.
  • Let the 'roast' rest for 5 to 10 minutes; turn out onto serving platter.

Nutrition Facts : Calories 282.8, Fat 21.4, SaturatedFat 3.6, Cholesterol 103.4, Sodium 580.7, Carbohydrate 11.6, Fiber 1.4, Sugar 3, Protein 12.8

COTTAGE CHEESE MEAT LOAF



Cottage Cheese Meat Loaf image

"Putting cottage cheese in meat loaf makes it wonderfully moist," assures Maggie Slocum of Lindon, Utah.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1 cup 4% cottage cheese
1 large egg, lightly beaten
1/4 cup ketchup
2 tablespoons chopped onion
1 tablespoon prepared mustard
1/2 cup quick-cooking oats
1 teaspoon salt
1/8 teaspoon pepper
1 pound lean ground beef
1/3 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into an ungreased 8-in. square baking pan. , Bake at 350° for 20 minutes. Sprinkle with Parmesan cheese; bake 10-15 minutes longer or until meat is no longer pink. Drain; let stand 10 minutes before cutting.

Nutrition Facts : Calories 340 calories, Fat 16g fat (7g saturated fat), Cholesterol 140mg cholesterol, Sodium 1199mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 34g protein.

NUT ROAST



Nut roast image

Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.

Provided by Good Food team

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 22

1 tbsp olive oil
15g butter
1 large onion, finely chopped
2 sticks celery, finely chopped
2 garlic cloves, finely chopped
200g chestnut mushrooms, finely chopped
1 red pepper, halved, deseeded and finely diced
1 large carrot, grated
1 tsp dried oregano
1 tsp smoked paprika
100g red lentils
2 tbsp tomato purée
300ml vegetable stock
100g fresh breadcrumbs
150g mixed nuts such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
3 large eggs, lightly beaten
100g mature cheddar, grated
handful flat-leaf parsley, finely chopped
2 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
1 sprig rosemary
400ml passata

Steps:

  • Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
  • Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
  • Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
  • Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
  • Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
  • Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
  • Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
  • Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
  • Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
  • Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
  • Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
  • To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
  • It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

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