cottage cheese , , auch: pot cheese AmE

Man, I am so with you on the cottage cheese.

How long has it been since I had a day without cottage cheese?

Cottage cheese is also a popular food in the region.

"Would you like to stay for some cottage cheese and fruit?"

You need to add black pepper to the cottage cheese.

The flavor is light, similar to that of cottage cheese.

First, the cottage cheese is prepared in the traditional method.

He said his grandmother used cottage cheese in the recipe.

I'll have your cottage cheese if you don't want it.

Which fruit has more than half of the calcium found in cottage cheese?

So that's another 1,440 milligrams of salt from the cottage cheese.

No longer on the verge of tears, she told him to get the cottage cheese.

Her brain is strictly cottage cheese by now, take my word for it.

"Do you mind if I could just sit and eat my cottage cheese right there?

For texture, however, you can also use low-fat cottage cheese.

They were also chumming the fish, probably with cottage cheese.

It was the size of a cottage cheese container and had a plastic top.

However, the fare had only been tea, cottage cheese and fruit.

"I thought girls like you ate only cottage cheese and lettuce leaves."

Often baking soda is used to condition the cottage cheese.

She had a salad of cottage cheese and fresh fruit slices.

For thinner mixture, add more yogurt and less cottage cheese.

Spread with remaining cottage cheese, Parmesan and all of the sauce.

Just as she is doing well on tofu and cottage cheese, in comes an invitation to dinner.

- Today I ate chicken, fish and cottage cheese during the day.

"In view of my reputation, only a person with pot cheese for brains could think otherwise."

The eggplant is cooked in a pan with dry pot cheese, eggs and herbs.

It is similar to (if slightly more acidic than) pot cheese and farmer cheese.

Many older paskha recipes use butter, probably to enrich dry pot cheese.

Pot cheese is a type of soft crumbly, unaged cheese.

Pot cheese is in the midway stage between cottage cheese and farmer cheese.

"Back then, it was just picnic tables and benches and they brought you pot cheese and ham.

In Austria, the name Topfen (pot cheese) is used.

She watched, grinning, as her guests devoured her carefully hoarded store of pot cheese, pickles, onion bread and beer.

I also like pot cheese, which is dry cottage cheese, and I get that twice a week at Zabar's.

That would be a bag of curdled milk, dripping away its juices, being turned into pot cheese by the necessarily-frugal Mrs. Pruiss.

A popular combination is spinach, feta, cottage cheese (or pot cheese) and a splash of anise-flavored liquor (such as raki).

Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese, or queso blanco.

Preparations are modernized by using a food processor, but the recipes depend on ingredients like pot cheese, eggs, brisket and organ meats that predate the era of cholesterol counting.

Even the spaghetti with tomato sauce seemed special to one whose only experience with pasta was the noodles in Friday night's chicken soup or Monday night's noodles and pot cheese.

The Dutch have flensjes, which are often rolled up with marmalade, and Eastern European Jews have blintzes, often stuffed with pot cheese or minced meat.

Polish pierogi are often filled with fresh white cheese (curd, pot cheese), boiled and minced potatoes, and fried onions, which is the most popular variety in North America.

Further pressing out of the moisture yields the malleable solid results of pot cheese, whilst even more pressing makes farmer cheese, which is solid, dry and crumbly.

Another rival is paskha (pronounced POSH-ka), cheesecake made from molded, enriched pot cheese that is traditionally a part of Russian Orthodox Easter.

Alongside the belly lox and pot cheese and the huge barrels of pickles, there are breakfast muffins, olive oils, imported cheeses, bagel bread pudding and that tofu cream cheese.

In my paskha experiments, the trick has been to discover the right combination of cheeses to simulate the original pot cheese, or tvorog, the fresh, simple quarklike cheese used in Russia.

Made of farmer's cheese or pot cheese, that lovely moist-dry, dense, gently sweet cake evolved into the popular, smooth, rich cheesecake of today, made of cream cheese and often sour cream.

Guests are seated on farmstead antiques and served specialties like spicy goulash with potato pancakes, pork chops with kasha and steaming pirogi (along with the bread, schmaltz and pot cheese that accompany meals).