Difference between revisions of "Pierogie Filling:Cheese Filling"
RealRecipes (talk | contribs) m (moved Cookbook:Pierogie Filling:Cheese Filling to Pierogie Filling:Cheese Filling: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 1: | Line 1: | ||
{{cookwork|Needs a better name}} | {{cookwork|Needs a better name}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of Poland|Poland]] |
== Ingredients == | == Ingredients == | ||
* 8 oz. farmer's cheese (a soft, NOT a hard cheese) (if unsalted add 1 tsp. salt) | * 8 oz. farmer's cheese (a soft, NOT a hard cheese) (if unsalted add 1 tsp. salt) | ||
| − | * 4 oz. [[ | + | * 4 oz. [[Cream Cheese|cream cheese]] |
| − | * 1 [[ | + | * 1 [[egg|egg]] |
* 2 tbs. flour | * 2 tbs. flour | ||
| Line 14: | Line 14: | ||
== Notes == | == Notes == | ||
| − | Farmer's cheese is similar to a dry-curd [[ | + | Farmer's cheese is similar to a dry-curd [[Cottage Cheese|cottage cheese]] and is unavailable outside predominately Eastern European and Jewish areas. Dry-curd cottage cheese is a sub-par substitution, and must be drained of all excess liquid if it is to be used. |
[[Category:Dumpling recipes|{{PAGENAME}}]] | [[Category:Dumpling recipes|{{PAGENAME}}]] | ||
[[Category:Polish recipes|Pierogie Filling: Cheese Filling]] | [[Category:Polish recipes|Pierogie Filling: Cheese Filling]] | ||
[[Category:Vegetarian recipes|Pierogie Filling: Cheese Filling]] | [[Category:Vegetarian recipes|Pierogie Filling: Cheese Filling]] | ||
Revision as of 06:26, 6 April 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Needs a better name |
| Poland
Ingredients
- 8 oz. farmer's cheese (a soft, NOT a hard cheese) (if unsalted add 1 tsp. salt)
- 4 oz. cream cheese
- 1 egg
- 2 tbs. flour
Procedure
Mash together all of the ingredients until well mixed.
Notes
Farmer's cheese is similar to a dry-curd cottage cheese and is unavailable outside predominately Eastern European and Jewish areas. Dry-curd cottage cheese is a sub-par substitution, and must be drained of all excess liquid if it is to be used.
