UKRAINIAN LOKSHYNA AND HAM (NOODLE AND HAM CASSEROLE)
Make and share this Ukrainian Lokshyna and Ham (Noodle and Ham Casserole) recipe from Food.com.
Provided by Olha7397
Categories European
Time 1h5m
Yield 1 casserole
Number Of Ingredients 8
Steps:
- Cook the noodles as directed in the recipe for Ukrainian LOKSHYNA (egg noodles).
- Mix the drained noodles with the melted butter.
- Mix in the ham and cheese.
- Combine the egg, cream, and salt, and add to the mixture.
- If the ham is very salty, reduce the salt or omit it.
- Spoon into a buttered baking dish and top with the buttered bread crumbs.
- Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done.
COTTAGE CHEESE NOODLE CASSEROLE
Make and share this Cottage Cheese Noodle Casserole recipe from Food.com.
Provided by Ambercrombiegirl
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in a little butter.
- Add all of the other ingredients except the noodles, eggs, and milk.
- Layer the noodles and sauce evenly in a 9" 13" casserole dish.
- Pour the eggs mixed with the milk over top and sprinkle with salt.
- Bake 45 minutes @ 350 degrees.
- ENJOY!
Nutrition Facts : Calories 378.2, Fat 4.3, SaturatedFat 1.6, Cholesterol 117, Sodium 487.4, Carbohydrate 52.4, Fiber 2, Sugar 7.1, Protein 30.2
UKRAINIAN LOKSHYNA AND SPINACH CASSEROLE (EGG NOODLE)
Make and share this Ukrainian Lokshyna and Spinach Casserole (egg noodle) recipe from Food.com.
Provided by Olha7397
Categories European
Time 55m
Yield 1 casserole
Number Of Ingredients 9
Steps:
- Combine the cooked noodles with the butter, cheese, and salt.
- Squeeze the spinach dry and then chop it.
- Cook the onion in the butter until tender.
- Add the spinach.
- Season to taste with salt and pepper.
- Arrange the noodles and spinach in alternate layers in a buttered baking dish.
- Top with the buttered bread crumbs.
- Bake in a moderate oven (350 degrees F.) for about 35 minutes.
- Serve this dish garnished with hard cooked eggs.
- FRIED COOKED LOKSHYNA: Cook the egg noodles, drain, rinse with cold water, and drain again.
- Spread them in a thin layer on a platter and chill thoroughly in the refrigerator.
- Separate the strands.
- Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
- Remove and drain on absorbent paper.
- Sprinkle the noodles with salt and keep them warm.
- Serve as an accompaniment to meat, or use as a topping for creamed dishes.
- FRIED LOKSHYNA: Noodles prepared by the following method will be regarded as a rare treat by the family and guests.
- They are good as an accompaniment to meat, as a topping for various dishes, and as a cocktail snack.
- Prepare the homemade noodle dough, find the recipe for Ukrainian LOKSHYNA (egg noodles) but do not dry it.
- Cut the rolled dough into 3 inch strips.
- Shred each strip individually and toss the shreds lightly to separate the strands.
- Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
- Drain on absorbent paper.
- Serve as desired.
Nutrition Facts : Calories 825.9, Fat 46.5, SaturatedFat 27.5, Cholesterol 173.5, Sodium 1361.7, Carbohydrate 81.7, Fiber 5.5, Sugar 4.9, Protein 22.3
POLISH NOODLES (COTTAGE CHEESE AND NOODLES)
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
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
UKRAINIAN LOKSHYNA (EGG NOODLES)
Home-made noodles are not only delicious but very easy to prepare. They may be made in a large quantity, dried, and stored in a covered container for future need. For a busy homemaker it is convenient and time saving to have a supply of home-made noodles on hand for any emergency. Increase this recipe to suit your need.
Provided by Olha7397
Categories European
Time 28m
Yield 1 quantity
Number Of Ingredients 4
Steps:
- Beat the egg slightly and combine with the remaining ingredients to make a stiff dough.
- Knead on a lightly floured board until the dough is smooth.
- Cover and let it stand for 30 minutes.
- Roll to almost paper-thinness and allow it to dry partially.
- Turn the dough over in order to dry the other side slightly.
- It must neither be sticky nor dry and brittle.
- Fold into a roll or cut into 3 inch strips.
- Stack the strips on top of each other.
- Cut the roll or the strips crosswise into fine shreds.
- Separate the shreds by tossing them lightly with the fingers.
- Spread them out to dry.
- The noodles may be used at once or dried thoroughly, and then stored in a covered container for future use.
- When ready to use, drop the noodles into a large quantity of boiling salted water, stir, and cook for about 8 minutes.
- The cooking period will depend on the size of the noodles.
- Strain over a colander or sieve, and then rinse with cold water to prevent sticking.
- Use as desired.
- BROAD OR SQUARE LOKSHNA: Follow the preceding recipe for Lokshyna.
- Cut the dough into broad shreds or tiny squares.
- These may be used in various lokshyna dishes.
- LOKSHYNA WITH COTTAGE CHEESE: Here is a nutritious dish which is very simple to make.
- Prepare a desired amount of lokshyna.
- Cook as directed.
- Drain, but do not rinse the lokshyna with cold water.
- Add some melted butter or bacon fat and mix lightly.
- Mix in some fresh cottage cheese and season to taste with salt.
- Top with chopped crisp bacon or salt pork.
- Keep it hot until ready to serve.
- LOKSHYNA WITH EGGS: Follow the preceding recipe, but instead of the cheese use lightly beaten eggs.
- To 1 cup of cooked lokshyna allow about 1 tablespoon of butter and 1 egg.
- Melt the butter in a frying pan and add the cooked lokshyna mixed with the eggs and seasoned with salt.
- Cook and stir as for scrambled eggs.
- Serve immediately.
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