Polish Cheese Slices Recipes

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POLISH NOODLES (COTTAGE CHEESE AND NOODLES)



Polish Noodles (Cottage Cheese and Noodles) image

This simple recipe came from the Polish side of my family. We simply called it 'cottage cheese and noodles' or 'lazy man pierogies.' It's a great comfort food and can be made with any kind of noodle. It could be a side dish, but we always enjoyed it as a meal.

Provided by Brandi Rose

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 30m

Yield 6

Number Of Ingredients 7

½ cup butter
1 small onion, diced
1 (16 ounce) package egg noodles
1 (16 ounce) package cottage cheese
½ cup sour cream
½ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

  • Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
  • Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 57.2 g, Cholesterol 123 mg, Fat 26.1 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 15.2 g, Sodium 584.4 mg, Sugar 2.2 g

EASY CHEESE & ONION SLICE



Easy cheese & onion slice image

This cheesy dish is a great buffet recipe for guests to just help themselves to

Provided by Good Food team

Categories     Buffet, Main course

Time 1h15m

Yield Cuts into 8-10 slices

Number Of Ingredients 7

600g baking potato , peeled and chopped into chunks
300g mature cheddar , 200g grated, 100g cubed
pinch cayenne pepper
large bunch spring onions , finely sliced
1 egg , beaten
500g pack all-butter puff pastry
jar caramelised red onions (we used English Provender Company), to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Boil potatoes for 15 mins until tender, then drain well and smash a little. Cool slightly.
  • Mix the cheese, cayenne and onions with the smashed potatoes and stir to make a mouldable filling. Roll out the pastry to a rectangle about 25 x 35cm. Carefully lift onto a baking sheet and brush all over with beaten egg.
  • Press the cheese mix along one of the long sides of the pastry, leaving 2cm pastry free on one side for sealing, and half of the pastry empty on the other side for folding over later. Fold the pastry over the filling and press the edges together, before trimming with a knife and sealing well by pressing the edges with a fork.
  • Brush with egg and bake for 30 mins. Cool, then slice and serve with caramelised red onions. Can be made 1 day ahead

Nutrition Facts : Calories 467 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.37 milligram of sodium

POLISH SAUSAGE CASSEROLE



Polish Sausage Casserole image

I wanted a polish sausage casserole recipe that combined the flavors that my family seemed to most like. When I couldn't find it, I decided to make my own and this was met with rave reviews from youngest to oldest! This will definitely go on our regular line up.

Provided by Likkel

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

4 tablespoons olive oil (or butter)
1 cup finely chopped onion
32 ounces frozen hash brown potatoes (or grate 2 lbs potatoes)
16 ounces turkey Polish kielbasa or 16 ounces turkey Polish kielbasa, sliced into thin rounds
1 lb asparagus (or broccoli crowns, frozen is fine)
1/2 cup seasoned breadcrumbs
4 tablespoons butter
4 tablespoons flour
1/4 teaspoon dry mustard (or 1/4 t. hot sauce)
1 teaspoon salt
1/4 teaspoon pepper
2 cups 2% low-fat milk
1 cup low-fat cheddar cheese

Steps:

  • Preheat the oven to 400 degrees. Place the oil (or melted butter) in a 9 x 13 baking dish. Spread the chopped onion and then the shredded potatoes evenly to cover the bottom of the pan. Sprinkle lightly with salt and pepper. Bake this first layer in the oven for 20 minutes, to crisp it up.
  • While the potato layer is baking you will have time to make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Then add the flour, dry mustard, and salt & pepper. Whisk the mixture together, allowing it to slightly brown and become smooth and just bubbly. Pour in the milk and whisk until smooth and thick. Then add the cheese and whisk again until the cheese has melted, remove from heat.
  • Remove the baking dish from the oven and cover the top of the potatoes with the thinly sliced polish sausage. Place uncooked asparagus over the top of the sausage and pour the cheese sauce evenly over the top of the asparagus. Sprinkle the breadcrumbs over the casserole and put into the oven to bake for 40 minutes.

POLISH CASSEROLE



Polish Casserole image

When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use almost any pasta that will hold the sauce. -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 9

4 cups uncooked penne pasta
1-1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 jar (16 ounces) sauerkraut, rinsed and well drained
3 cups shredded Swiss cheese, divided
1-1/3 cups 2% milk
4 green onions, chopped
2 tablespoons Dijon mustard
4 garlic cloves, minced

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic., Spoon into 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.

Nutrition Facts : Calories 428 calories, Fat 26g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1193mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

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Top Asked Questions

How to make Polish cheesecake?
A traditional Polish cheesecake, you’ll notice the cheese in this cheesecake. Mix together two egg yolks and 3 tablespoon sour cream, add to dry ingredients, only until combined, (if too stiff add a little water or an egg) This is a dense cheesecake.
How do you eat Pol Polish cheese?
Polish-style Farmer’s Cheese is often enjoyed on its own – sliced and served on a piece of rye bread. Most popular options are: Twaróg sprinkled with salt and fresh chives, garnished with slices of red radish, or… Twaróg sweetened with a generous dollop of honey.
What is Polish farmer’s cheese?
As an ingredient, this Farmer’s Cheese goes into many classic Polish dishes, including (but not limited to): ‘Gzik’ – a creamy dip, mixed with cumin, spring onion and dill. Various fillings, e.g. for Sweet Cheese Pierogi, for Potato and Cheese Pierogi, or for ‘Naleśniki’ (Polish-style crêpes)
What are some of the best Polish dessert recipes?
Polish dessert recipes are hearty and delicious! From poppy seed rolls to dried fruit cookies, you’ll want to make these mouth-watering treats. I’m sure you’re pretty tired of the same old desserts, so come and explore the culinary traditions of Poland with me.

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